elaborate cuisine with products KM 0

ISPAL, kitchen 100% Seville

ISPAL is the original name of the city of Seville dates back to the late 8th century A.C. meaning “flat land”. A gastronomic tour through the towns of the province of Seville through its flavors.

OUR VEGETABLE GARDEN AND OUR POND

Our province

Sierra Norte, Vega del Guadalquivir, Écija County, Sierra Sur, District of Morón and Marchena, Carmona countryside, Bajo Guadalquivir, Aljarafe, Seville …..Province. Here you find the ISPAL pantry and a large cookbook of typical dishes from our province, recognized by their distinctive taste.

Enjoy your meal

Our Menu

A gastronomic journey through Seville and its province

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.

  • Green Gazpacho with Tomatoes from Los Palacios, Smoked Sea bass, Apple and Chervil

  • Retinto Beef Tenderloin Tartare from the Sierra Norte of Seville with Parisian Fried Potatoes

  • Vegetable stew with the harvest of the week, sauteed and seasoned on the spot

  • Picadillo soup tribute to Japanese Coria

  • Our version of Garlic Prawns

  • Isla Mayor Rice with locally sourced vegetables from the Sevillian Garden and Glazed Veal Sweetbreads

  • Cod in Tomato Sauce

  • Tarantelo of Red Tuna from the Almadraba and onion casserole

  • Swamp Sea Bass from Isla Mayor and Giblets’ Juice

  • Piglet from Constantina in its own Juice, Sweet Potato Puree and Roasted Apple

  • Pigeon cooked on the spot in three steps with orange sauce from la Algaba

  • Iberian Pluma with Whiskey Sauce

  • Grilled Retinto Beef T-bone steak from Alanís de la Sierra

  • See our seasonal dish

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

  • Espartinas’ Florida Goat Cheese stuffed with Figs, green Apple and Vermouth from Alcalá de Guadaira

  • Espartinas’ Florida Goat Cheese board

  • Can of Caviar with Blinis

  • Grade 1 Cured Iberian Ham from the Sierra Norte of Seville

  • Oysters with flamenco style seasoning

To finish, fruit and sweets. Seville has delicious, traditional confectionary which we are learning from: Curdled milk desserts, such as tocino de cielo (crème caramel), and pan-fried desserts, such as torrija so traditional and so open to change. Also, the delicate fruits and cheeses with which we want to pay tribute to the producers who strive for excellence.

  • French Toast, Incense and Orange Blossom

  • Orange, Extra Virgin Olive Oil and Honey

  • Guitar of autumnal flavors: Licorice, Sesame, Chestnut, Pumpkin, Coffee and Pedro Ximénez

  • The Chocolate and Spices route: different textures of chocolates and spices from ancient Spanish territories such as Peru, Granada Island, Ecuador… which entered Europe through the port of Seville

Tasting menus

LET’S DO SOME TAPAS

♦ Anchovies in Vinegar

♦ Retinto Beef Tenderloin Tartare from the Sierra Norte of Seville

♦ ‘The origin of the tapa’: Bull’s Tail, Palodú and Broth

LET’S GO TO THE FERIA

♦ Oh man, what a Rebujito!(Lime, mint tea and chamomile slush)

♦ Cheese Roman style, a memento from Itálica

♦ Salmorejo with Ham

♦ Fried little fish

♦ Potatoes with Cuttlefish

A WALK AROUND SEVILLE

♦ Green Gazpacho with Tomatoes from Los Palacios, Smoked Sea bass, Apple and Chervil

♦ Our version of Garlic Prawns

♦ Cod in Tomato Sauce

♦ Swamp Sea Bass from Isla Mayor and Giblets’ Juice

♦ Suckling Pig from Constantina accompanied by Apple, Potatoes and Sweet Potatoes

DESSERTS

♦ Orange, Extra Virgin Olive Oil and Honey

♦ French Toast, Incense and Orange Blossom

♦ Little Sweets

59

BY DINER

89

WITH PAIRING INCLUDE

109

WITH PREMIUM PAIRING

79

BY DINER

109

WITH PAIRING INCLUDE

129

WITH PREMIUM PAIRING

MORE THAN 400 REFERENCES

Bodega

In ISPAL we have an extensive wine list with more than 400 references, based on the largest collection of Sevillian and Andalusian wines in the country and the rest of the world.

ALWAYS FRESH

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

OUR LAND

Gazpacho green tomatoes and olives, cod and Lupine

OUR RIVERS

Rice baked smoked sturgeon and crayfish Isla Mayor

TRADITION ARTESANA

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