Abantal is, at least for the moment, Seville’s only Michelin starred restaurant, and the brainchild of Chef and co-owner Julio Fernández Quintero. It’s a modest size, with seating for up to 28 diners in a modern space furnished in granite, steel and oak. The menus, (either a la carte or a 7-course tasting menu) are based on traditional Andalucian ingredients prepared with a haute cuisine twist, featuring lots of fish, seafood and seasonal ingredients.
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