Andalusian Cuisine & Flamenco Jazz

Andalusian Cuisine & Flamenco Jazz

The expression "esmayao" evokes bygone eras of the lower Guadalquivir, where eating quality food in abundance went hand in hand; and nothing better for this than stews eaten with a spoon and a step back, to the rhythm of mashed and fried foods.

To kick off the new season of our culinary space, and coinciding with the Seville Flamenco Biennial, we will be serving a selection of dishes with flamenco roots, updated by Chef Paco Ybarra. Rafa Marinelli's flamenco piano, infused with jazz, will accompany us for an evening filled with flamenco spirit.

MENU

Fennel and pork rind hash

Majo caliente y pan

Tomato and mantis shrimp soup

Flamenquín with pepper and ham

Roasted Iberian pork jowl - cabbage consommé

Chocolate-filled fritters

DRINKS

Welcome Glass from the LUSTAU Wine Range WHITE WINE LIST

Out of the Corner of My Eye. Pasto Wine. 2022. Seville. Blanca Parejo Winery. €17 / €4

Mountain Seco. 2022. Sierras de Malaga. Temo Rodríguez Wine Company. €26

Fento. Albariño. 2023. Rias Baixas. Fento Wines Winery. €20 / €4.5

RED WINES

Pago el Espino. 2024. Sierra de Malaga. Cortijo Los Aguilares €27

Vallehondo. 2023. Huelva County. Contrera Ruiz Winery. €16 / €4

Solabal Crianza 2021. Rioja. Bodegas Solabal. €18 / €4.50

SPARKLING

Carles Andreu Brut. Digging. Carles Andreu Wineries. €17 / €4

The ticket includes the menu and a welcome glass of Lustau wines.

Paco Ybarra is the executive chef of the Cruzcampo Foundation School in Seville. He collaborates with hospitality companies and teaches a module on New Technologies in the Master's Program in Hotel Management at the University of Seville. He has worked for Ybarra Gourmet, GDT Digital Training, and others. After completing his training, he worked in several two- and three-Michelin-starred restaurants in France and at La Hacienda Benazuza (El Bulli Hotel) in Spain. He contributes to the radio program "Andalucía es naturaleza" on Canal Sur Radio and has written several articles on gastronomy for Diario de Sevilla. He has appeared in three editions of Landaluz's gastronomic books, and in 2021 published his own book on fish, "Aprende a comprar y cocinar pescados como un chef" (Learn to Buy and Cook Fish Like a Chef), with Almuzara Publishers. He has been a member of the Seville Academy of Gastronomy and Tourism since 2023.

Rafael Marinelli is a pianist and founder of Grupo Alameda. https://open.spotify.com/artist/5hMSkc1AcIrjfeUZvWYOEM?si=0xrZSohHQkWDNyoj8Z7C8Q&utm_source=whatsapp