Mantúa
Chef Israel Ramos’s restaurant on a quiet square north of the old town is winning high accolades for his precision cooking. The dining space is a minimalist white cube, and the succession of dishes that follows is similarly perfectionist. Two lengthy tasting menus are available, named Arcilla (clay) and Caliza (limestone), after the earth that makes this region so special. The flavor of Andalucía comes through in every tiny bite: sea anemone fritters with manzanilla alioli, chestnuts with egg and truffle, goat milk ice cream and sherry vinegar. Pair them with the wines of Jerez or Mantúa. The restaurant’s name comes from a grape variety once widespread in Jerez that modern growers are trying to re-establish. It sums up Ramos’s philosophy.
Chef Israel Ramos’s restaurant on a quiet square north of the old town is winning high accolades for his precision cooking. The dining space is a minimalist white cube, and the succession of dishes that follows is similarly perfectionist. Two lengthy tasting menus are available, named Arcilla (clay) and Caliza (limestone), after the earth that makes this region so special. The flavor of Andalucía comes through in every tiny bite: sea anemone fritters with manzanilla alioli, chestnuts with egg and truffle, goat milk ice cream and sherry vinegar. Pair them with the wines of Jerez or Mantúa. The restaurant’s name comes from a grape variety once widespread in Jerez that modern growers are trying to re-establish. It sums up Ramos’s philosophy.
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