The formula of four-handed dinners has been giving us great banquets in Seville. They establish common points, experimental and creative recipes in very interesting menus between great institutions of the city. There is an umpteenth call of the most appealing for next June 26: Enea and Eterno merge to extol the Andalusian identity.
Perhaps it is an excuse to get the best of the city and province during the summer, to approach the food houses and explore proposals as suggestive as this one.
Eterno and Enea share that Andalusian heritage that vertebrates their proposal and a new but outstanding presence in Seville.
In this case they join forces to bring the best of the cuisine of the lavaeros and that of the Andalusian mothers and grandmothers, standards of the cuchareo, stews and the art of dipping soups.
Enea is a needle in a haystack, a diamond in the rough scattered in the middle of an over-stimulated gastronomic panorama. His “lavaero kitchen” stands out in the San Pablo neighborhood, a concept that rescues that ancestral space annexed to the kitchen where food was preserved, game meats were cleaned and, above all, where mothers and grandmothers shared recipes, secrets and time between patios.
It belongs to the category of those untamed restaurants where technique and history are deployed in favor of a cuisine that is both ancestral and contemporary.
For its part, Eterno evokes that ineffable something that remains from childhood, from the legacy of grandmothers and mothers capable of impregnating the home with the aromas of slow-cooked cuisine.
To eat at José Luis Pastrana’s house is to recover those flavors with the goodness and fun that the chef brings to his dishes, always respecting the product and the season.
What is Enea and Eterno’s four-handed dinner made of?
Words, like cooking, have the power to take us to past places and to others we have never been to. Let this menu outline serve as an appetizer for what will be cooked on Thursday, June 26th at 9:00 pm.
Four savory dishes and two desserts for a dinner, whose places are limited, priced at 60 € per diner .
- Eterno’s version of the mixed salad.
- Garlic garlic in kamado with chamomile beurre blanc (Enea).
- Smoked snapper in kamado, rhubarb and roasted bell pepper juice (Eterno).
- Quail with garlic and peas (Enea).
- Pickled strawberries and watermelon gel (Eterno).
- Tomato, melon and vanilla (Enea).
An insurgent and poetic experience, like the proposals of Jesús Maya and José Luis Pastrana, which will take place at Eterno. Reservations can be made through their website or by phone (+34 633 58 33 33 65).