Andalusian cuisine cannot be understood without the ceremonial nature of its kitchens: the sound of the pot bubbling and the aromas of stews and other dishes. And what better way to celebrate the flavors of Andalusia on Andalusia Day than through a series of gastronomic events dedicated to Andalusian stews. Javi Abascal’s restaurant near the Alameda gives us the opportunity to try five dishes based on regional recipes from February 24 to 28.
Javi Abascal revives tradition, transforming and enhancing it, making this week a unique opportunity to enjoy hearty dishes from his perspective.
A tasting menu of stews with drinks for €40
Editorial credit: @nextgastro / Instagram
His proposal is not a simple succession of dishes. Abascal explores the pantry of the south through the sea and the mountains, also stocking up on Iberian products—Lalola’s well-known hallmark. The five dishes can be ordered as individual portions ranging from €12.90 to €18 (making this an affordable luxury) or as part of the tasting menu, which includes all of them paired with Cruzcampo beer for €40.
Stews are a very typical way of representing Andalusia through cuisine: they speak of the product, the pantry, and the craft. […] In a week like this, we want to put them center stage, treat them with the respect they deserve, and share them as they have always been shared: around a table, says Abascal.
Andalusian stews you can try at Lalola
The mellowness of Iberian pork meets the sea, in delicate legumes, with hints of game and gastronomic comfort at the heart of the experience. In short, a compilation of dishes that are a memory and tribute to this land that is Andalusia.
- Chickpeas with tuna cheeks and cured pork loin: €12.90.
- White beans with cod and white shrimp: €16.00.
- Pochas with wild boar ragout and red fruit honey: €13.90.
- Beans with Iberian pork ribs and scallops: €16.00.
- Stewed lentils with foie gras and duck: €18.00.
All dishes will be available every day during the event, with no rotations or changes, so that each diner can choose according to their appetite and combine portions or tastings.
Javi Abascal’s grand project in Seville combines product, technique, and a contemporary take on tradition, with a recognizable common thread: Iberian pork as the conceptual axis that runs through the menu, the backgrounds, and many of its nuances. It has been awarded a Bib Gourmand by the Michelin Guide, 1 Repsol Sun, and is also listed among the recommendations of the Macarfi Guide.