Restaurante Ispal
+34955547127
reservas@restauranteispal.com
Plz. de San Sebastián,1, 41004 Sevilla
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The cooking ``Km 0`` carried to its maximum expression

ISPAL, THE RESTAURANT WITH 100% SEVILLIAN CUISINE

ISPAL is the primitive name of the city of Seville
which dates back to the end of the eighth century B.C. and which means “flat land”.

We propose an immersion in Sevillian gastronomy and a tour of our province through its characteristic flavours which will not leave you indifferent.

Antonio Bort

OUR VEGETABLE GARDEN AND OUR SEA

PROVINCE

Northern mountains, the Guadalquivir plains, the area of Écija, the Southern mountains, the area of Morón y Marchena, Carmona countryside, the lower Guadalquivir, Aljarafe, Seville … Province. This is ISPA’s pantry and the home of an extensive list of typical dishes of our province that give it that characteristic flavour.

See menu
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BON APPÉTIT

OUR MENU

Enjoy our history.

These dishes are the result of recreating and combining recipes dating from the XIII to XVIII centuries and particularly, to the XIX and early XX centuries, when Sevillian women began to write the recipe books that their daughters and grand-daughters would later inherit. These recipe books are the foundations of the long and varied history of Sevillian kitchens.

19th Century “Sevillian salad”
10,50 €
Chicken pâté
8,00 €
Sturgeon caviar from the Guadalquivir river, served with a vodka cocktail from Viso del Alcor, with bitter Seville orange, citrus fruit and blinis.
Can 30gr/80 € 15gr/45€

The ISPAL kitchen fuses the culinary tradition of Seville with innovative cuisine. Valuing the product, balancing avours, contrasting textures and finding the perfect ratio. This is our ambition that we are striving towards.

Acorn-fed Iberian ham from Alanís de la Sierra with all its trimmings. (100gr)
22,00 €
Goat cheese from Espartinas stuffed with fig, sour apple and vermouth from Alcalá.
12,90 €
Vegetables from the weekly harvest of the gardens of Seville.
13,00 €
River Crab Rice with its own broth.
15,00 €
El Pedroso Retinto tartare.
19,00 €
Suckling lamb chops from the town of Los Corrales with extra virgin olive oil potato chips and fried garlic and parsley.
20,00 €

From north to south and from east to west, ISPAL has gone out and found Sevillian producers. We aim to continue serving the best produce from Seville and supporting the work of farmers who tend to crops and livestock and process the foods of our land.

Spinach with chickpeas croquettes
9,00 €
Cod fritters with spiced “chocolate”
12,00 €
Our version of garlic shrimp
19,00 €
Bass from the estuaries of Isla Mayor with juice of giblets and soufflé quinoa from Los Palacios
20,00 €
Suckling pig from Constantina in its juice with carrot and vanilla puree and roasted garlic
19,00 €
El Pedroso Retinto loin, soufflé potatoes and mini fried peppers
21,00 €
24-hour slow cooked shoulder of kid meat from the Sierra Sur mountains of Seville, boned, with spiced breadcrumbs and brown butter roasted carrots
24,00 €

To finish; fruit and sweets. Seville has a rich and ancient confectionary tradition from which we are learning: curds, such as tocino de cielo (dessert made with egg yolks and syrup), and pan-fried treats, such as la torrija (bread soaked in milk and fried in batter with honey or sugar and wine), which are so old yet so open to change. Then there are the delicate fruits and cheeses, with which we wish to pay tribute to the producers who strive for excellence.

Tocino de Cielo (crème caramel), lemon candy cream and yogurt ice cream
6,50 €
Chocolate, salted caramel and Inés Rosales torta from Castilleja de la Cuesta.
6,50 €
Torrija (eggy bread) caramelized with Pedro Ximénez cream toffee and orange blossom and incense ice cream
6,50 €
Creamy Butter Scotch from Estepa with Chocolate Fritters and cookie crumbles topped with a Almond oil Caramel.
6,50 €
Rodolfo proposes a selection the best cheeses from the Espartinas 
cheese factory
8,00 €

THE JOURNEY BEGINS
THE JOURNEY BEGINS
We start with breakfast: cosfish churros with spices chocolate.
Aperitif in Arahal: dark olives with their cocktail.
TAPAS IN THE CENTRE OF SEVILLE
Cone of anchovies in vinegar with their ice cream,olive oil caviar and parsley.
Our garlic prawns.

DISCOVERING THE PROVINCE
♥ THE GUADALQUIVIR RIVER:

Sturgeon caviar, 48-hour slow cooked dewlaps, Carabinero prawns tartare and its head roasted.
♥ISLA MAYOR
Fried egg, with baby shrimp.
MARSHLANDS
Squared rice with mushrooms and rib.
A TRIBUTE TO TRADITIONAL CUISINE
My version of potatoe stew with cuttlefish.
AN ISPAL CLASSIC
Sea bass from the Isla Mayor marshes with a beef tripe sauce and puffed quinoa.

A DAY ON THE FARM
A tribute to the goat kids from Los Corrales in the Sierra Sur mountains of Seville.
CHEESES
A selection of ripened cheeses from the Rodolfo dairy.
TO FINISH OFF, PALM SUNDAY
Torrija (Spanish French toast), incense and orange blossom.
AND WITH COFFEE…
A `kick ́ to the olive tree.
SWEETS
Magic chocolate box.

Andalusian oil and bread.
OLIVE:

Crispy Pork Rhine.
Constantina goose spicy cured pate.
Seasoned potatoes puree.

Gazpacho of green tomatoes and olives, cod and lupins.
Cod fritters with spiced “chocolate”.

Our garlic prawns.
River Crab Rice with its own broth.
Bass from the estuaries of Veta la Palma with juice of giblets,
its croquette and souffléquinoa from Los Palacios.
Suckling pig from Constantina in its juice with carrot and vanilla puree and roasted garlic.
Tasting of 3 artisanal goat cheeses from Espartinas.
Torrija (egg bread), incense and orange blossom.
A `kick ́ to the olive tree.

MORE THAN 400 WINES

WINES

At Ispal we have an extensive wine list with more than 400 wines, with the longest Sevillian and Andalusian wine list in Spain and the world.

ALWAYS FRESH

Goat’s cheese from Florida de Espartinas, stuffed with figs, sour apple and Alcalá vermouth

OUR LAND

Gazpacho of green tomatoes, olives, cod and lupin

OUR RIVERS

Arroz al horno de esturión ahumado y cangrejo de río de Isla Mayor Oven-baked rice with smoked sturgeon and river crab from Isla Mayor

ARTISAN TRADITION

Rodolfo proposes a selection of the best cheeses from the Espartinas cheese factory.

FASTER ONLINE

RESERVATIONS

If a problem arises or if you have any queries, do not hesitate to call us on 955547127, we will be happy to help you.

Book a table
Contact Details
OUR CHEF

Antonio Bort

Antonio Bort Chef executive chef of La Raza group, is the head chef of the kitchen at the ISPAL restaurant. Despite his youth, he has extensive experience and has won many professional awards, such as the first prize in the competition on Extra Virgin Olive Oil of the Legado Andalusi in 2009. He has also appeared on the CanalSur Radio and Television programme “La Tapa es nuestra”.
In 2016 he won the prize for the best traditional tapa in the National Pinchos and Tapas Competition of Valladolid, the first prize in the Tapas competition of Sevilla Tapas Week and the Masters prize of the Tapa de Cruzcampo tournament. Furthermore, in 2016 he also received numerous acknowledgements for Rocala, another restaurant of La Raza Group which, under the direction of Antonio Bort received the GURMÉ Prize of ABC Sevilla for the best new establishment opened in 2016 by popular vote and the Fogones de Sevilla prize awarded by the Asociación Gourmet de Sevilla for the best newcomer of 2016.
His obsession is to make the products shine and to showcase the breadth and quality of Sevillian produce.