Italian and Andalusian cuisine already share many similar characteristics and chef Javier Abascal (Lalola Restaurante) deliciously brings them together with his latest project, Ibérica Trattoria Ibérica. Located on the entreplantas (mezzanine) of the Hotel América in Plaza del Duque, facing Plaza de la Concordia, you can access the restaurant either from the Duque entrance (one flight of stairs) or take a lift from inside the hotel. Décor is modern and sophisticated with large windows all around letting in lots of natural light and offering great views of both squares.

The menu offers a variety of starters along with pasta dishes and a selection of pizzas and some meat and fish options. The braised leek with mortadella and ricotta is fabulous, so light and fresh, and great paired with some crusty bread and extra virgin olive oil. Toasted brioche with Salchicha de Aroche is also fab but best shared so you don’t fill up too quickly. You can choose the sauce and pasta combination you want or go with the “chef’s choice” pasta of the day – we tried the ravioli filled with lobster and prawns and it was exquisite. New on the menu is the pizza bianca with Ibérico sausage and potatoes, an unexpected and delicious combination. We also loved the porco tonnato (presa Ibérica, tuna sauce, fried capers). Excellent service and some terrific wine, both Spanish and Italian. Well done, Javi & team!

Bread/Service Charge: 2€ PER PERSON

Plaza del Duque 9
Tel.600 490 852
Open 13.30 – 16.30 / 20.30 – 23.30 Wednesday – Saturday
€ € € €

Food 8 | Wine 8 | Service 8 | Ambiance 7

braised leek with mortadella and ricotta

croquetas de chorizo

croquetas de jamón

salchicha de Aroche de aguardiente & mataúva (aniseed)
in a warm toasted brioche, red pesto and grated pecorino

pizza bianca: salchicha ibérica anisada, mozzarella and patatas fritas

pizza rossa: bolognese, mozzarella and parmesan

ravioli filled with lobster and prawns

pinsa: chicharrón, corn, onion

porco tonnato : presa ibérica, tuna sauce, fried capers

grilled presa Ibérica with olive and caper tapenade

tiramisu

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Updated April 2026