The Michelin continues to swell its ranks with the latest additions to the chapter of Seville. The famous guide, which is not all stars and false gurus, includes three projects of Seville , although honestly, are no surprise but clearly deserved to be among the rivers of ink of their recommendations.
In this case, they are three diverse, almost antagonistic restaurants, also equidistant in the streets of Seville: Desacato, YO and Jaylu celebrate their presence in the gastronomic vade mecum.
Jaylu
Few introductions are required for this temple of tradition and product in Triana. And the fact is that almost 50 years support the trajectory and success of Jaylu and its superb fish and seafood. Regarding the restaurant, Michelin confirms the obvious:
“It has been able to make a name for itself based on three essential criteria for them: quality, tradition and respect for the product. […] with simple dishes that do not tarnish or detract from the quality of their raw materials (many come from traditional fishing methods, such as trammel nets)”.
Desacato
Pablo Carrasco’s project, located at number 7 Amor de Dios, overflows with an industrial flair that is impossible to ignore. And as far as the manduca is concerned -the really important thing, in fact- it is based on an interesting mixture of Andalusian and Basque recipes.
The winery is another of the successes of this destination to be lavished; also the team, a confluence of talent and camaraderie.
YO
In the heart of the center of Seville, YO outlines its proposal around two tasting menus (48 and 75 euros, respectively) that connect Andalusia with Gallic nuances.
The guide stresses that “the chef Stefano Deidda, who already drank the sweetness of gastronomic success in the capital of Sardinia, seeks with this new bet to create a much more casual and personal project, to take root in a city that he and his partner (Eva Urru) are in love with. […] A dish that surprised us? Without a doubt, his delicious creamy onion and cheese raviolo, onion soup and white wine”.