Julio Fernandez is currently the only chef in Seville to hold a Michelin star. That could suggest the food is full of exaggerated flourish, but what I particularly like about him and his lovely restaurant Abantal is his understated, relaxed approach to the food and the ambience. Perhaps it's because he's a graduate of the Seville Cookery academy— which is a little less obsessed with culinary theater and fashion than, say, Madrid—preferring instead to opt for achieving tremendous flavor combinations and letting the local food speak for itself. Fernandez cooks immaculately and without fuss, pairing local ingredients with real panache according to season—he serves up mouthwatering dishes such as sherry wine noodles with smoked prawns; mullet in seaweed cream sauce; and wild partridge stew with mushrooms, chestnuts, and coffee sauce. For real gastrophiles, there are seven- and even nine-course tasting menus with a sommelier offering suggestions for regional wines to go with the food. The only down sides? The restaurant is a taxi ride from the historic center and you'll definitely need to reserve a table.