Author: azahar

Orio Basque Restaurant

azahar

The new Restaurant Orio has been open for a few weeks, but the official inauguration for a select group of press and hospitality professionals was held this week (October 3), and I was fortunate enough to be invited.

The Sagardi group also has Orio locations in Madrid, Barcelona and Valencia, which are aimed at a more day to day market, incorporating a Basque style pintxo bar (Sagardi was founded in the Basque country) as well as a restaurant featuring Basque cuisine.

The front of the premises is a spacious pintxo bar opening onto Calle Santo Tomas, with a terrace facing the Archivos de India, and the bar itself on one side, with a very appetising array of Basque style pinxos so typical in Bilbao and San Sebastián, but something of a novelty in Sevilla. We got to try a few as an appetiser, my favourite being the chistorras (small spicy sausages).

Beyond the bar are two dining rooms leading out to a second terrace on Calle Miguel Mañara, with space for around thirty diners. Decoration is minimalist, but with lots of wood, and a big mural of a fisherman (Orio is the name of a Basque fishing village).

Lunch was a nine course tasting menu (including dessert), starting with oysters and working through a prawn carpaccio, salad, monkfish, and roasted piquillo peppers to the grilled beef finale. The quality was excellent throughout, and it looks like Orio will be a welcome addition to dining out in Sevilla. Check out the photos below (but only if you’re not hungry!)

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World Tourism Day Sevilla

azahar

Yesterday (September 27th) was World Tourism Day, and to mark the occassion Prodetur (Turismo Sevilla Provincia) held a Gala event, Sabores de Sevilla, at the Diputación de Sevilla, with speeches and a live music show, followed by catered food and drink showcasing various products from the province of Sevilla. A big (air-conditioned!) marquee had been erected in the main courtyard for the event.

Local and global publicity for the food industry in the province of Sevilla, and the work of local government and other groups in promoting food tourism, was the main point of the evening, and this part of Spain really does have a wonderful range of high quality food products. It’s not just the ham, or other Iberico pork products, or even the famous oranges, there’s olives and cheeses, rice, the world’s best tomatoes, and a wine industry that has improved a lot since I first moved here.

Live entertainment was provided by Pastora Soler, a very popular singer in these parts, who performed the Spanish entry in the 2012 Eurovision song contest. She is also taking part in an international video campaign promoting the food and wine of Sevilla. Although I had heard of her, I wasn’t familiar with her performances, which turned out to be essentially modern/pop, but strongly influenced by the local flamenco tradition, and all sung with a big, passionate voice. Very enjoyable, and she received a standing ovation at the end of her set.

cocktails galore!

jamón galore!

The food and drink turned out to be pretty good too, certainly by the standards of large catered events. I found myself a very nice local white wine – Ocnos chardonnay by Colonias de Galeón – as a mainstay, and also tried a very pleasant fruity cocktail called The Widow of the Guadalquivir (!!). The food that was passed around included ham and cheese, but also croquetas, anchovies, spinach pate, and other delights.

All in all it was a fun and delicious evening, in a good cause.

New Look for La Goya Manzanilla

azahar

This week (September 24), I was invited to the presentation of the new look La Goya manzanilla by Bodegas Delgado Zuleta, marking the brand’s centenary year. Organized by the boys at Probando Probando, the event was held on the terrace of the Corte Inglés Gourmet Experience in Sevilla, looking out over the city. It was a nicely low key event, with not too many speeches or too much marketing razzle.

A brief introduction of the new label was given by Jorge Pascual (general director of Delgado Zuleta) and José Federico Carvajal (commercial director of Delgado Zuleta) to some 150 people including bodega shareholders, wine distributors, hoteliers and specialised media.

The result was a very pleasant evening meeting up with old friends, enjoying some tasty snacks of jamón, cheese, oysters and mojama (cured tuna) provided by @MANCHENIETO @PanaderiaObando @OstreasurSG @QuesosPajarete @HerpacBarbate. And of course, sampling plenty of perfectly chilled La Goya (which hasn’t changed – still the same excellent sherry it’s always been).

Thanks as always to the organisers and hosts for a great evening.

Tribeca & Cañabota Team Up

azahar

I came back a day early from my Málaga Getaway because I had been invited to a gastronomy event that I simply couldn’t miss, featuring the dream team of Tribeca and Cañabota cooking together. It was to be one of the most unforgettable meals of my life … but I am getting ahead of myself. I’ve known Cañabota since its inception two years ago, when Juanlu Fernández joined forces with brothers Pablo Giménez and Eduardo Guardiola from Tribeca. The latter I finally got to know in person when friends invited me to join them there for dinner earlier this year. So I was very keen to see – and taste – what they would come up with together.

The event was held at Tribeca and when I arrived with the other lucky guests, we were taken downstairs to see the various fish and seafood that were to become our lunch, and were given a lecture on the sustainability of fishing by Eduardo. Then it was back upstairs to be given a masterclass in the breaking down of a fish, in this case a 15.2 kilo grouper, showing how every piece is used and nothing is wasted. And then it was time to eat!

The menu was a bit like a “showdown” with both teams creating different dishes using the same main ingredient (prawns, sea anemone, squid, grouper, skate…) along with a couple of joint efforts. Each dish was paired with well-chosen wines, including two manzanilla sherries to start off with, then two white wines (Albariño & Priorat), and moving on to two reds, dry (Mallorca) and sweet (Alicante).

The food was spectacular, and my only complaint was that there was just too much of it to comfortably finish all the dishes (luckily a friend sitting next to me was happy to help out). And while I appreciated the more clever and complex dishes, my personal favourites were the ones that were the most simply prepared, either lightly steamed or chargrilled. But it was all wonderful. Of course the service was impeccable and the overall experience was one I will fondly remember.

Many thanks to Fernando Huidrobo for the invitation, and to the fabulous Tribeca and Cañabota teams.

Tribeca
Chaves Nogales 3
Tel 954 42 60 00

Cañabota
Orfila 3
Tel 954 870 298 / 690 876 523

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Tourism & Gastronomy

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On Thursday (July 12) I was fortunate enough to be one of the invitees to the Southern Tourism Meeting session on Tourism and Gastronomy (quite an honour, as I was, as far as I know, the only non-Spanish person present), a recognition of the growing importance of food tourism to both these sectors.

The venue was in what is now the Carriage Museum (since 1999), which was built during the 16-17th centuries as a Carmelite convent, and later served as the seat of the Spanish-Cuban Institute of History. Once a landmark, it was overshadowed by the apartment blocks of Los Remedios in the 1940s.

The event was hosted by local newspaper, the ABC, and introductions were made by editor Javier Rubio. The first presentation was given by Marcos Tarancón, of the Fundación Cruzcampo, showing their project to convert the old Cruzcampo factory in Nervión into a new tourist attraction for the city with cafés, restaurants and a large open garden space. The second was by Irene de Castro for Gonzalez Byass and the V Tio Pepe Festival, coming up in August at their bodega in Jerez.

This was followed by two round table discussions chaired by Isobel Aguilar of GURME.es, the first featuring local restauranteurs Juanlu Dorado (Cañabota), Juan Gómez (La Azotea), and Gonzalo Jurado (Tradevo) on the challenges of operating in a city with large numbers of tourists, and the second with Benjamin Lana of Madrid Fusión and Iñigo Iribarnegaray of San Sebastián Gastronómika, two cities that have become well known for food tourism.

Afterwards there was an opportunity to meet some of the participants, and other friends in the hospitality industry, over snacks and coffee.

Thanks as always to ABC Sevilla and sponsors of the event (CaixaBank, City Expert, CitySightseeing, Fundación Cruzcampo, MA Abogados) for a useful and interesting morning.