SEVILLE, GATEWAY TO DISCOVERIES
The discovery of America brought about a true revolution in food in Europe.
The spice route through the West triggered the discovery of countless products
that were introduced into our homes and became part of our Mediterranean diet.
Based on this revolution, we designed a culinary experience, a true journey to the past to rescue these emblematic products that entered the old continent through Seville.
Let's feel like explorers for a night and experiment with the flavors that surprised us
world 500 years ago.
Chef: Paco Ybarra
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.
THE RICHNESS OF ANDALUSIAN CUISINE
Andalusian cuisine is much more than a recipe book: it is a way of understanding the land and the seasons.
and the shared table. Each dish holds a story, a memory, and a way of life that has been passed down from generation to generation, thanks to the meeting of cultures and the richness of their products.
Based on this revolution, we designed a culinary experience, a true journey to the past to rescue these emblematic products that entered the old continent through Seville.
Our approach stems from a respect for tradition: we begin with deeply Andalusian flavors, ingredients, and memories, interpreting them with new techniques and textures. A fascinating journey through Andalusia via its culinary heritage.
Chef: Paco Ybarra
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.
BETWEEN SEVILLE AND CADIZ: THE CUISINE OF THE LOWER GUADALQUIVIR
From caviar production and rice fields to different types of fish, the territory around the Guadalquivir River preserves a heritage of native products and species that allows us to take a fascinating journey from land to sea.
We delve into this common heritage of Western Andalusia whose root is the ancient Lugustinus, a lake that bathed a coastline that no longer exists, but is still latent.
This experience updates us on ancient culinary practices, which play with the products of this territory to create unique flavors: thus we will understand why estuary, salt flats, garum and almorí should never have disappeared from our gastronomic vocabulary.
Chef: Paco Ybarra
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.
NOTE:
If you want to know more about our experiences, you can write to us or call us.