Triana is almost synonymous with roots and among its many gastronomic temples coexist the classics and other references such as De la O that, next to the Guadalquivir, premieres a new winter menu. In this house the precepts remain unchanged: Andalusian cuisine, local products and the banner of being a gluten free restaurant in Seville.
Accessing this corner of the Paseo Nuestra Señora de la O is a delight, a pedestrian walkway overlooking the monumental shore of Seville and an environment where you can breathe tranquility.
The restaurant is conceived in two spaces: a dining room (with kitchen in sight) in the shape of a tube that perfectly integrates vertical gardens, wood and ceramics, and its coquettish terrace.
Following the philosophy of Manuel Llerena, chef and owner, De la O is devoted to “kilometer 0” in the perpetual search for local producers and Andalusian flavors, extolling and respecting each ingredient.
As part of the Seville Gluten Free Network, De la O ensures that all diners enjoy its gastronomic proposal. Each dish is presented on handmade crockery, created in the restaurant’s own ceramic oven. In this way, De la O keeps alive the pottery tradition of Triana and adds aesthetic value to the culinary experience.
What is the new winter menu at De la O like?
Among the novelties are starters such as De la O’s pâté with free-range chicken liver, pumpkin jam and bread slices. Also part of the new catalog are the venere rice cupcakes with cod and lime mayonnaise.
Cold dishes follow, such as flame-grilled eggplants with Iberian shoulder, kale and migas del pastor, one of the favorite combinations among diners.
In the hot dishes section, the choco meatballs with leek and potato sauce stand out. Or one of the most attractive creations: custard with crunchy chickpeas and pringá bonbon.
Meat lovers will enjoy the osso buco in beef marrow with raisined tomato tartar and choco eggs. As for fish, they offer cod with red cabbage, squid ink pil pil pil and apple aioli.
The dessert Cabra Verde, with goat cheese foam, mint pesto and almonds, rounds off the novelties.