The Michelin gala was held last night in Malaga to announce the new gastronomic stars of the country, the restaurants that are released in the guide, revalidate their presence or add decorations. Seville can finally celebrate a new addition to the map of unmissable references: Ochando gets his first Michelin star.
You have to go to Tocina, in Los Rosales, 30 minutes from Seville, to come face to face with one of those rural rara avis. Juan Carlos Ochando and Elena Pérez bring to fruition this project of few tables and a lot of cuisine in a small town that now shines as much as with the sacralized Abantal and Cañabota.
In Andalusia it sometimes happens that in destinations where little happens is where authentic culinary treasures are baked. Thus Vandelvira in Baeza or Mesón Sabor Andaluz in Alcalá del Valle; and on a larger scale Lú Cocina y Alma in Jerez or Bardal, in Ronda.
Ochando is a stew cuisine with contemporary techniques, forged in El Campero or Casa Marcial, among others.
What is the menu of Ochando, the new Michelin star in Seville?
Andalusian recipe book (but not exclusively), where the roots are specified without neglecting the season and the avant-garde.
You can eat a la carte, which is conceived from its squid carbonara or roasted octopus rice with sobrasada, or surrender to its tasting menu.
On the latter, at least for the moment, you eat for 65 € in 13 courses and some dishes as memorable as its red tuna meatball, micuit and strogonoff sauce.
It is not the only restaurant in Andalusia in adding distinctions. Recomiendo (Córdoba), Palodú (Málaga), Faralá (Granada) and Mare (Cádiz) have earned their first star.