elaborate cuisine with products KM 0

ISPAL, kitchen 100% Sevilla

ISPAL is the original name of the city of Seville dates from the late eighth century A.C.. and meaning "flat land". A gastronomic tour of the villages in the province of Sevilla through its flavors.

Antonio Away

Our garden and our sea


Sierra Norte, Vega del Guadalquivir, Comarca de Écija, Sierra Sur, District of Morón and Marchena, Carmona countryside, Bajo Guadalquivir, Aljarafe, Sevilla Province .... Here is the ISPAL pantry and a large cookbook of dishes from our province to recognize it by taste.

Bon Appetite

Our letter

A gastronomic tour of Seville and its province

From north to south and from east to west, ISPAL has gone out to meet the Sevillian producers. Our goal is continue to bring to the table the best products of Sevilla and support the work of farmers, of farmers and food processors of our land.

  • Seabass marshlands of Isla Mayor in three services: grilled parpatana, His belly and rice lomo juice often

  • Cod with Creamed spinach with mushrooms Sierra Norte

  • Piglet Constantina with juice, mashed carrots, Vanilla and Roasted Garlic

  • Retinto tenderloin El Pedroso with salteadso of potatoes and vegetables

  • Kid Sierra Sur de Sevilla, Seasonal mushrooms, Pickled eggplants and chestnut puree

ISPAL kitchen works by the confluence of Seville culinary tradition and innovation. Care product, balancing flavors, contrasting textures and get the right ratio. That is our ambition and that effort are.

  • Iberian Ham Alanis de la Sierra

  • Our selection of cheeses table Sevillian author

  • Green gazpacho, Apple, Celery, Albur roe and smoked Esturion

  • Hen pâté Utrera Oloroso jelly and crunchy toasts

  • Face milk cheese filling espartina Florida Higo, Vermout acid and apple Alcalá de Guadaíra

  • Harvest vegetables Week Huerta de Sevilla

  • My version of the Shrimp Scampi

  • Rice Duck Marshes Azulon

  • Cow Steak tartar Retinta

  • Casserole Angulas (100 gr.)

To end, fruit and sweet. Sevilla has a rich and ancient dulcería. We are learning it: sweet cuajados, like bacon from heaven, and pan fried, as torrija, so ancient and so open to change. Plus, delicate fruits and cheeses, with which we pay homage to producers who strive for excellence.

  • Bacon Cream Heaven preserved lemon and herbs Granita

  • Chocolate and Turron steppe

  • warm toast with caramelized toffee cream Pedro Ximenez, Frozen orange blossom and incense

  • Cheese tasting

Tasting menus

♦ oil and bread Alcalá de Guadaíra


♦ Cod with Sobrasada rinds Iberica

♦ Calentito with Essence Choco

♦ My Anchovies in Vinegar

♦ Our Pavias Cod

♦ Ostra Estero del Guadalquivir and citruses

♦ Gazpacho Verde, Apple, Celery, Albur roe and smoked Esturion

♦ Our version of garlic prawns

♦ Seabass Estero de Veta la Palma and juice Menudo

♦ Rice Duck Marshes Azulon

♦ Torrija, incense and orange blossom

♦ A “spot” the olive

♦ optional cheese tasting € 6 per person





More of 400 references


In Ispal we have an extensive wine list with more than 400 references, relying on the letter of Seville Andalusian wines and more extensive national and international level.


Florida milk cheese goat Espartinas, stuffed fig, vermouth acid and apple Alcalá


Gazpacho green tomatoes and olives, cod and Lupine


Rice baked smoked sturgeon and crayfish Isla Mayor


The cheese factory Espartinas, Rodolfo proposes a selection of the best cheeses

our Chef

Antonio Away

Executive Chef Antonio Bort Group La Raza is in charge of the kitchen of the restaurant ISPAL. Despite his youth, It has extensive experience and numerous professional awards such as the winner of Extra Virgin Olive Oil Andalusi Legacy 2009 CanalSur program or Radio and Television "La Tapa is our".

In 2016 He won the award for most traditional cap in the National Competition Spikes and Tapas Ciudad de Valladolid, the first prize in the tops Gourmet Sevilla Tapas Week and Masters prize cover Cruzcampo.

further, It is 2016 It has also been plagued with awards for Rocala, other establishments Group La Raza under the direction of Antonio Bort received GURME ABC Award from Seville to the best opening 2016 by popular vote and Fogones Sevilla prize awarded by the Association of Seville as Gourmet establishment revelation 2016.

His obsession is to shine the product and publicize the breadth and quality of products sevillanos.