Egaña Oriza
Long one of the most elegant haute-cuisine restaurants in Sevilla, Egaña Oriza broadened its appeal in 2010 to include a tapas bar where you can still enjoy the creative cooking of Basque-born chef José Mari Egaña in a casual and less expensive format. (Most tapas are under 4€, and the tapa of the day with a beer or glass of wine is just 3.60€.) The more refined dining room is a model of white linens and crystal glassware, set inside the glassed-over courtyard of a historic mansion next to the Jardins de Murillo. Egaña has simplified his cuisine over the years, adding such dishes as a pappardelle carbonara with caviar (a first course) to Basque classics like hake with fried garlic or his wild boar stew with homemade quince compote.
Long one of the most elegant haute-cuisine restaurants in Sevilla, Egaña Oriza broadened its appeal in 2010 to include a tapas bar where you can still enjoy the creative cooking of Basque-born chef José Mari Egaña in a casual and less expensive format. (Most tapas are under 4€, and the tapa of the day with a beer or glass of wine is just 3.60€.) The more refined dining room is a model of white linens and crystal glassware, set inside the glassed-over courtyard of a historic mansion next to the Jardins de Murillo. Egaña has simplified his cuisine over the years, adding such dishes as a pappardelle carbonara with caviar (a first course) to Basque classics like hake with fried garlic or his wild boar stew with homemade quince compote.
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