{"id":22535,"date":"2018-10-25T18:37:46","date_gmt":"2018-10-25T17:37:46","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=22535"},"modified":"2020-02-12T13:07:06","modified_gmt":"2020-02-12T12:07:06","slug":"ispal","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/ispal\/","title":{"rendered":"Ispal"},"content":{"rendered":"

Updated February 2020
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Enam\u00f3rate de Sevilla (Fall In Love with Sevilla) is the name of the latest tasting menu being offered at Restaurante Ispal (Grupo La Raza) created by their new chef Jorge Manfredi. I had been invited to try the original tasting menu when Ispal first opened in 2018 and while they have kept about 30% of the previous chef’s menu, the rest is by Manfredi, and I think is an improvement. Also new is a much expanded wine list, which now boasts over 400 Andalusian wines.<\/p>\n

It’s a “kilometre 0” menu, with locally sourced products and reinterpreted dishes that are based on traditional Sevilliano recipes, divided into four parts: Vamos de Tapeo!, V\u00e1manos a la Feria, Paseo por Sevilla and Desserts. We started off with a vermouth cocktail and had some wonderful wine pairings throughout.<\/p>\n

The tasting menu is 59\u20ac per person, 89\u20ac with wine pairing and 109\u20ac with the premium wine pairing. For more information have a look at their website<\/a>. There is also an a la carte menu. Photos of the premium wine pairing meal below (full disclosure: I was invited by Ispal to try the menu, but all views are my own).<\/p>\n

Plaza San Sebastian 1<\/a>
\nTel 955 54 71 27
\nOpen 13.00 – 16.00 \/ 20.30 – midnight
\nClosed Monday
\n\u20ac \u20ac \u20ac \u20ac \u20ac
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chef Jorge Manfredi with Pedro S\u00e1nchez-Cuerda, director of Grupo La Raza<\/em><\/p>\n

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VAMOS DE TAPEO!<\/strong><\/p>\n

\"\"selection of breads with a melted “candle” of pork fat and smoky piment\u00f3n<\/p>\n

\"\"boquerones al vinagre cones – sherry vinegar ice cream<\/p>\n

\"\"Retinto beef tartare, jam\u00f3n oil, panko<\/p>\n

\"\"The Origin of The Tapa… oxtail, paladu, broth<\/p>\n

V\u00c1MANOS A LA FERIA<\/strong><\/p>\n

\"\"oysters with manzanilla “rebujito”<\/p>\n

\"\"queso a la romana, salmorejo inside puffed cracker topped with jam\u00f3n<\/p>\n

\"\"fritura sevillana<\/p>\n

\"\"deconstructed papas con chocos, with broth<\/p>\n

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PASEO POR SEVILLA<\/strong><\/p>\n

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gambas al ajillo Ispal style<\/p>\n

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\"\"sopa de picadilla with a Korean touch, egg fritter<\/p>\n

\"\"bacalao con tomate with deconstructed Los Palacios tomato – exquisite<\/p>\n

\"\"almadraba tuna tarantelo encebollado<\/p>\n

\"\"pluma Ib\u00e9rica (pork shoulder) in whisky sauce with black truffle<\/p>\n

DESSERTS<\/strong><\/p>\n

\"\"orange, extra virgen olive oil, honey<\/p>\n

\"\"chocolate textures<\/p>\n

\"\"petit fours<\/p>\n

\"\"premium wine pairings<\/p>\n

Updated February 2020<\/strong><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Updated February 2020 Enam\u00f3rate de Sevilla (Fall In Love with Sevilla) is the name of the latest tasting menu being offered at Restaurante Ispal (Grupo La Raza) created by their new chef Jorge Manfredi. I had been invited to try the original tasting menu when Ispal first opened in 2018 and while they have kept […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1036],"tags":[1038,1037,286,728,727,729],"class_list":["post-22535","post","type-post","status-publish","format-standard","hentry","category-ispal","tag-grupo-la-raza","tag-ispal","tag-restaurante","tag-sevilla","tag-seville","tag-spain"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t