Abantal
Puerta de la Carne, Seville, Spain
Abantal builds a special-occasion meal around Julio Fernández Quintero’s interpretation of Andalusian cooking. Traditional flavours and seasonal produce provide the starting point, but the approach is contemporary and the dining room deliberately composed. This is a restaurant to book as an evening’s focus, rather than a quick stop between sights. Discuss the available tasting-menu formats and dietary requirements when reserving, and ask about the kitchen table if watching the team is part of the appeal.