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.

  • Acorn-fed Iberian Ham

  • Cheeseboard with Local Cheeses

  • Cantabrian Butterfly Anchovies and Ancient Roman-Style Cheese on Toast

  • Green Tomato1 Gazpacho, Smoked Croaker Fish and Apple

  • Orange-flavoured Salmorejo, Cod Fish and Prieto Olives

  • Glazed Retinto Veal Sweetbreads with Smoked Parmentier of Goat Cheese

  • Free-range Eggs Cooked at 65ºC with Homegrown Vegetables and Acorn-fed Sobrasada Spread

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.

  • Garlic Prawns, Kidneys in Sherry and Bread

  • Confit Cod Fish with Cuttlefish Essence and Andalusian Style Spinach

  • Guadalquivir Sea Bass4 with Beef Tripe Stew and Quinoa Soufflé

  • Red Tuna Loin5 in Red Lard and Andalusian Ratatouille

  • Roasted Suckling Pig6 with Fried Breadcrumbs

  • Retinto Sirloin Steak

  • Pigeon in Tamarind Juice and Sunchokes

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.

  • Goat Cheese8 Ice Cream with Soup of Wild Carrot Flower

  • Torrija (Andalusian Style French Toast), Incense and Orange Blossom

  • Sweet Anise Foam and Crispy Waffle9

Tasting menus

SEVILLIAN TAPAS

♦ Anchovies in Vinegar

♦ Fried Sea Nettle Beignets and Scarlet Prawn

♦ Fried Oyster, Cod Foie and Pil Pil of Marinated Mussels

♦ Egg, Potatoes, Iberian Ham and Truffle

MOUTH-WATERING SEVILLE

♦ Green Tomato Gazpacho, Smoked Croaker Fish and Apple

♦ Cuttlefish Stew with Chickpeas

♦ Spanish Garlic Prawns, Kidneys in Sherry and Bread

♦ Guadalquivir Sea Bass with Beef Tripe Stew and Quinoa Soufflé

♦ Partridge in Lemon Marinade, Iberian Ham Flavoured Toast and Creamy White Bean Soup

DESSERTS

♦ Torrija (Andalusian Style French Toast), Incense and Orange Blossom

♦ Bits of Sweet Delights

59

(Drinks not included)

89

WITH PAIRING INCLUDED

109

WITH PREMIUM PAIRING INCLUDED

All menu items are subject to change according to seasonality and availability.

79

DRINKS NOT INCLUDED

109

WITH PAIRING INCLUDED

159

WITH PREMIUM PAIRING INCLUDED

All menu items are subject to change according to seasonality and availability.

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 dairy goat cheese from Espartinas, stuffed fig, tart apples and vermouth form Alcala

OUR LAND

Green tomato Gazpacho, olives, lupin beans and cod

OUR RIVERS

Oven baked rice, smoked sturgeon and crayfish from Isla Mayor

THE ARTISAN TRADITION

From our cheesemakers in Espartinas, our chef Rodolfo proposes a selection of the best cheeses