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Back in November 2010 I was invited by my friend Annie Bennett @anniebennett to join her for dinner at Gastromium. And it turned out to be one of the best meals of my life. Not only because the food was gorgeous, but the service was impeccable, with a lovely Scottish man called Duncan as our maître for the evening. It was such a memorable experience that I have kept the Gastromium post up on Sevilla Tapas, even after they sadly closed their doors and the three chefs moved on to other projects.
So imagine my surprise when I stopped for lunch at Tradevo Centro and one of the waiters said to me in perfect Spanish… hey, you have a website about tapas, don’t you? I told him my website was called Sevilla Tapas and has been going since 2007, and then he said he remembered me having dinner at Gastromium with a friend of mine. IT WAS DUNCAN. And well, we ended up having a nice chat and I thanked him again for having made that evening at Gastromium so memorable. Love when stuff like this happens.
I mean what could be better than an evening hosted by 12 jamón ibérico de bellota producers and 14 wineries, along with some fabulous cheeses? Well NOTHING much that I can think of. I think this is an annual event, though the last time I went 
Calçots are basically a type of green onion that are milder than regular onions, with a length of between 15 and 25 cm (white part). The Calçotada is an annual event in Catalonia celebrating the harvest of Calçots. They are grilled over a hot fire, wrapped up in newspaper to steam a bit, served on terra cotta tiles and eaten, after peeling with bare hands, by dipping them one by one in romesco sauce, accompanied by red wine and bread. Typically followed by a course of roasted lamb and sausage and white beans. For dessert, oranges and cava are served…
