SABOR A ABADES. María Lara Martínez Historiadora, escritora y poeta Primer Premio Nacional de Fin de Carrera en Historia

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1 SABOR A ABADES María Lara Martínez Historiadora, escritora y poeta Primer Premio Nacional de Fin de Carrera en Historia ( ) En este epílogo del verano, con el brownie de chocolate blanco la inspiración se arranca. En el castillo de San Jorge y, en las inmediaciones de Santa Ana, una mixtura de sensaciones alza la voz por recitar a Laura, amiga, también hermana, estos versos compuestos por quien ahora narra. Palabras que, cual fuego griego, brotan de exquisitas viandas: Ópera en Triana Ondas al agua junto a la calle Betis. Puente de Barcas y carisma de Maestranza. Coche de caballos con banda sonora en aria. Olla de San Antón, trepidante fluir de escarcha. Mi Andalucía anochece, se acuesta el sol por Triana. La menina cigarrera y la sirena enjoyada degustan platos añejos con tempura de esperanza. Reposa la Torre del Oro en San Jorge la mirada y una matrona risueña, desde el minarete, otea Abades por sevillanas. (Poemaría, 2014)

3 ELIAS DEL TORO, THE FUSION OF FLAVORS I don t want to lose the traditional flavors of Seville and Andalusia. I want to create a mixture of Andalusian flavors with the best of other places. This is the key to the cuisine of Elías del Toro, the head chef at Abades Triana Restaurant. Del Toro, is a chef of slow-cooking. Cooking has its time as does learning the art of cooking. The cuisine of Abades Triana, the cuisine of Elías del Toro To make Abades Triana a benchmark of haute cuisine, each of Elías s dishes presents us with traditional Andalusian flavors with a touch of innovation, an update without losing the essence of of our elders cuisine. The customers are delighted, they taste Andalusia s flavors through other textures, through other presentations. Through this method, Abades Triana gives us an evolved traditional cuisine. Touches of creation. The use of seasonal products. That means that Andalusian roots, the traditional foundations of the land are not lost. The idea, like an orchestra conductor, is to create a fusion of cultures in the kitchen. Find a combination of symphonies of flavors. Work with the basic flavors of raw materials. Elías del Toro, the alchemist who made himself A Sevillian, this young but reputed chef studied at the School of Hospitality in Seville. Yet his first steps were taken as a child in the kitchen of his home. Elías has said several times that he exchanged pencils for stoves during his childhood. The challenge of starting a new adventure in a restaurant of such prestige like Abades Triana was what motivated him and led him to accept this post from The Abades Group and reject other proposals. Tremendously human, shy, always restless, Elías transforms himself among the stoves. He becomes bigger, and the more he trusts in his team, the more he loves it. The success of my team is what success is to me, he says. He recognizes that the recipes are not hidden in secret chests nor stored on remote islands with seven keys, and one of the biggest concerns of chefs today is to find recipes that take customers food allergies and intolerances into account.

5 A WORLD TO SHARE GRAPES, BREAD AND CHEESE Añejo de Barros pure cured sheep s milk cheese 5J PRIVATE SELECTION 100% Iberian Acorn-fed ham - 100gr. CUT OF FOIE MICUIT WITH CINNAMON, sherry and nuances of red fruits SALMOREJO, textures of tomatoes, tofu, vanilla and caramelized macadamia nut JUMBO SCARLET PRAWN, smoked beef and sobrasada (Majorcan sausage) foam GLASS BREAD, monkfish Foie, cod crumbs and mushroom pil-pil (spicy chili and garlic) sauce MELON TRILOGY infused with lime, cucumber, ham and Sambuca jelly textures MACERATED BLUEFIN tuna with avocado and lime CLASSIC TRADITIONAL CAVIAR 30gr with Chía potatoes and liquid yolk GRILLED VEGETABLES, kale tempura, soy and hummus guacamole ALMADRABA LINE CAUGHT TUNA DICE, fried eggs, and truffle SEA ANEMONE, beet laminate, anchovies-parmesan alioli and chive vinaigrette BURRATA, basil kernel, Bloody Mary foam and tender sprouts SEITAN (wheat gluten) with roasted aubergines, chanterelles and vegetable roasting juice CRUDITÉS OF VEGETABLES, seaweed tempura and leaf-wrapped cheese SALAD WITH ROAST BEEF, bulgur wheat, cashews and a mustard vinaigrette WANTON PASTA filled with grilled vegetables and organic goat cheese 16,00 29,00 18,00 13,50 30,00 15,00 15,00 22,00 72,00 14,00 23,50 17,00 23,00 19,00 12,00 17,00 16,00 Ask our staff for the starters from the market and for the daily suggestions. Vegetarian 10% VAT Included 3.5 VAT included corresponding to the wellcome appetizer, selection of breads and olive oil tasting will be charged per person

7 A CLASSIC Selection Of Caviar CAVIAR TRADITIONAL CLASSIC (30 GR) CAVIAR ECOLOGIC CLASSIC (30 GR) CAVIAR ECOLOGIC EXCELLSIUS (30 GR) 62,00 69,00 95,00 Served With Sour Cream, Blinis And Garnish Pretorian Imperial Caviar, Beluga fresh, 100% Iranian, Malossol ,00 Pretorian Imperial Caviar, Beluga fresh, 100% Iranian, Malossol 000 paired with house champagne Ruinart Blanc of Blanc or Belvedere frozen vodka (Includes 2 glasses / 30 gr tin) Pairing with Champagne Francés Moët o Frozen Vodka 290,00 9,00 Glass If you want another variety of box size of caviar, you can order us in advanced. 10% VAT Included 3.5 VAT included corresponding to the wellcome appetizer, selection of breads and olive oil tasting will be charged per person

9 FROM THE SEA COD CHEEKS with pil-pil (spicy chili and garlic) sauce, pig s trotters and ponderosa amanita mushrooms FRIED COD, cream of legumes and Iberian aroma MEAGRE, olive oil hollandaise cream, black garlic and chamomile HAKE, celery cream with its main stalks and tomato with rosemary TURBOT, pea soup, soft layer of grapes and radish LOBSTER cooked over stone, with a palo cortado sherry, pumpkin and trout caviar 26,00 23,00 23,50 21,50 27,00 64,00 Ask our staff for the fish from the market and for the daily suggestions Fishery products have been subjected to freezing temperatures of - 20 ºc or below for a period of at least 24hrs. (RD 1420/2006) FROM THE LAND RETINTO SIRLOIN STEAK TARTAR cooked on the spot WAGYU BEEF, peanut mojo, potato gratin and vegetable tempura GALICIAN BEEF tenderloin cooked over stone, Canary-style potatoes, tender potato and Comt cheese TRUFFE AND MUSHROOM RISOTTO with Iberian pluma (pork belly) and ham flakes FLECKCIVH-SIMMENTAL SIRLOIN, onions with a Port wine sauce, Maître d'hôtel of ceps butter and green asparagus LOJA NECK OF LAMB, Foie marrow garnished with raisins, pine nuts and cashews DUCK MAGRET, wings Confit and hazelnut pil-pil (spicy chili and garlic) sauce Ask our staff for the meat from the market and for the daily suggestions 32,00 65,00 / 43,00 22,00 33,00 23,00 20,00 10% VAT Included 100gr 3.5 VAT included corresponding to the wellcome appetizer, selection of breads and olive oil tasting will be charged per person

11 DESSERT CACTUS SORBET with green lemon AN ISSUE WITH THE CAPPUCCINO! Milk, Chocolate, Coffee and cookies AN EVENING of chocolate and tocino de cielo (Egg yolk and Sugar Custard) VOLCANO FLAVOURS chocolate and fruit PINEAPPLE, rum and lime FRUIT SALAD WITH ROSEMARY GELÉE, peppermint and Williams Pear Ice Cream ASSORTED HOUSE MINARGADICES 6,00 5,50 5,50 6,00 6,00 5,00 5,00 CHEESES ASSORTMENT OF CHEESES 6 Portions ( gr) Approx. total weight ASSORTMENT OF CHEESES 3 Portions ( gr) Approx. total weight INDIVIDUAL PORTION (50-60 gr) Approx. total weight 19,00 12,00 8,50 In agreement with the UE regulation Nº 1169/2011 about consumer food information, we have available for your query the detail of allergens from our products. Ask our staff if you want more information. If you wish any dish that is not on the menu, please ask our staff. 10% VAT Included 3.5 VAT included corresponding to the wellcome appetizer, selection of breads and olive oil tasting will be charged per person

13 SUGGESTED MENUS TAPAS MENU 5 Tapa size dishes suggested by our chef (2 starters + 2 main courses: fish and meat + 1 dessert) (Daily served and just for a complete table, drinks not included) GOURMET TASTING MENU Caviar riofrio + foiegrass tapa + red tuna tapa + Cod cheeks tapa + Loja neck of Lamb tapa + pre-dessert + dessert (Daily served and just for a complete table, drinks not included) CHOOSE YOUR WINE PARING (Ask for our sommelier) Selection of 3 wines suggested by our sommelier Gourmet Selection of 5 wines: Sherry or fino / Champagne Ruinart Blanc of Blanc / Andalusian White Wine Mencal / Red Wine D.O. TORO Numanthia / Pedro Ximénez Sweet Wine Cocktail Premium Selection BUSINESS MENU Starter, main course, dessert and mineral water and a selection of wine suggested by our sumiller (Served monday through friday during lunch service) BEST SELLER Menú GUADALVIQUIR, from Sevilla to Sanlucar de Barrameda Sélection 5 plats paired with wines from the Bodega Barbadillo (Daily served and just for a complete table) 45,00 100,00 15,00 22,00 30,00 38,00 75,00 MENU FOR YOUR EYES AND YOUR SENSES (Price per couple) 2 starters to share 1 main course per person, to be chosen from our menu assorted desserts to share accompanying wine: Champagne Laurent Perrier Brut or Numanthia D.O. Toro (Daily served and just for a complete table) It is not included Caviar, lobster and Wagyu in our menus 180,00 90 / person 10% VAT Included 3.5 VAT included corresponding to the wellcome appetizer, selection of breads and olive oil tasting will be charged per person

15 STAFF: Head Office Manager: Chef: Maître: Francisco J. Azuaga Elias del Toro Fernando Aroca Following the Regulation 1169/2011 from the Law of Food Information, this establishment has the documents related to food that cause allergies or intolerance from all our dishes

SABOR A ABADES. María Lara Martínez Historiadora, escritora y poeta Primer Premio Nacional de Fin de Carrera en Historia

SABOR A ABADES. María Lara Martínez Historiadora, escritora y poeta Primer Premio Nacional de Fin de Carrera en Historia SABOR A ABADES María Lara Martínez Historiadora, escritora y poeta Primer Premio Nacional de Fin de Carrera en Historia ( ) En este epílogo del verano, con el brownie de chocolate blanco la inspiración