Yet another online friend I’ve “virtually” known for years. Although Tim @clinchpics has passed through Sevilla many times en route to his photography workshops at Finca Buenvino in the beautiful Aracena mountains, this time he decided to stop off for a couple of days and take in the sights. And so, after meeting up for a quick manzanilla at Las Teresas, we headed over to La Sal for lunch. And WHAT a lunch it was…
La Sal specializes in all things tuna (the original family-run restaurant is in Zahara de los Atunes) and as we are in the almadraba season – the annual sustainable tuna catch off the coast of Cádiz – it seemed like the perfect time to revisit the Sevilla location. Seriously, it was one of the most spectacular meals I’ve had in quite awhile, starting off with marinated sardines on toast, followed by tuna loin cured in pork fat (wow) and a delicious bite of “something tuna” which ingredients now escape me. After that some tuna in tempura with bonito flakes (delish) and a “bento box” of six delightful tuna bites. Finally we opted for the tuna morillo (collar) baked in salt and served with Japanese style noodles. You can watch Antonio serving it here…
The wine and conversation flowed and it felt like I’d known Tim forever. And as so often happens we stopped for a post-lunch Penúltima (or three) at La Azotea (aka The Office). Then it was time for me to get home, and so I left Tim with a tapas bar Plan of Action for the evening, feeling happy to have met a new friend and kindred spirit.


One of the hazards of being a high profile Queen of Tapas and sherry educator is that just when you thought you might get an actual day off you get invited to go out and eat and drink fine food and wines. 😉 This week’s guilty parties were winemakers Finca Allende, and hosts and food pairing providers for their cata (tasting), Abades Triana restaurant.
The cata itself was conducted by Miguel Ángel de Gregorio of Finca Allende. They are a fairly small bodega from Briones in the Rioja Alta, and it was interesting to learn something more about this wine region. Miguel Ángel, who is clearly passionate about his wines, first arrived in Briones in 1986, and considered the climate, and especially the land, as ideal for the kind of terroire driven wines that he wanted to make.
We tried six different wines, two white and four red, each made with grapes from specific parcels of land, and which paired very nicely with a menu that progressed from a soup starter (salmorejo), through a tartar of urta (fish), a pluma Iberica, and beef to a chocolate mousse dessert. Exquisite.
About a million years ago I met
I first met Martha
NO8D0 … Sevilla’s official motto
More drunk shopping! This time it was Peter’s