Monday, May 21, 2018

Torres y Garcia: Nueva Cocina Rústica in Seville




Opened in 2016 in the heart of Seville’s historic Arsenal neighbourhood, Torres y Garcia is the latest addition to the Ovejas Negras group of restaurants, named after the owners Juan Manuel García and Andaluza Genoveva Torres Ruiz, who worked together for prestigious chefs such as Martín Berasategui, Ferrán Adriá and Gordon Ramsay in LA, before returning to Seville and opening five unique tapas-style restaurants. Nestled in an old mansion completely refurbished by Pablo Baruc, a young Sevillian architect, the industrial styled interior features exposed brick walls, hand crafted furniture and natural design details that reflect the spirit of the buildings original spacious architecture. Specializing in Nueva Cocina Rústica with a Mediterranean-inspired menu of regional dishes prepared in an open wood oven, Torres y Garcia serves simple, fresh creative rustic cuisine such as oven fired pizzas, grilled local fish, Andalusian beef, Iberian pork and more unusual dishes like stewed beef tongue and veal gizzards with parsnips and green asparagus purée. Beginning with a glass of cava, we started with a Russian Salad style Ensaladilla de Atún con emulsión de Gambones, and delicious Ensalada de Tomates con Burrata de buffala y pesto, made with organic tomatoes from Almería and homemade pesto. As an entrée we enjoyed their Entrecote con patatas panaderas y pimientos del pardon and local Pescados de Mercado, a lovely Grilled Hake with fresh garden peas, mushrooms and samphire, followed by a decadent Bombe de Chocolate and complimentary test tubes of sweet Spanish Palo Cortado Juan Piñero as an after-dinner aperitif. With our Hotel Alfonso XIII just a few minutes walk from Torres y Garcia, the El Arenal barrio of Seville is a treasure trove of charming local Andalusian restaurants.



View from the formal Tragaluz dining area to the more casual El Almacen

Wood burning oven in the open kitchen at Torres y Garcia

With exposed brick walls and handmade wooden accents, Torres y Garcia has been described as Industrial-Colonial in style

Torres y Garcia was designed by Pablo Baruc, a young Sevillian architect 

Torres y Garcia manu of 'new rustic' cuisine specializing in regional produce
prepared in an open wood oven

Grandin Methode Traditionnelle Brut Spanish Cava

Bowl of plump green Spanish olives

Torres y Garcia list of Spanish white and red wines

Abadía de San Campio Albariño 2016 de Bodegas Terras Gauda en Rías Baixas

Bursting with ripe tropical fruits balanced with a lemony, zippy finish

Ensaladilla de atún con emulsión de gambones

Ensalada de tomates con burrata de buffala y pesto: Burata with organic tomatoes from Almería 
and homemade pesto

Pizza Nepolitana

Pescados de Mercado

Rack de cerdo con aliño de trigo templado y flor de calabacín en tempura: Rack of Pork with tempered wheat dressing and zucchini flower in tempura

Entrecote con patatas panaderas y pimientos del padrón

Two glass test tubes of sweet Spanish Palo Cortado Juan Piñero as an after-dinner aperitif

Bomba de Chocolate