You have to venture deep into Triana to find Ricmaiz Estudio. A laboratory, a house of sweets, a hidden gem where treats unique in the world are crafted. And that’s putting it mildly.
Ricmaiz Estudio is gearing up for summer with its highly sought-after spring/summer sweet treats—which feature four paired courses and a complimentary item—and the launch of Latiente, its world of sweets finally transformed into artisanal signature ice cream.
Chef and pastry chef Ricard Martínez has masterfully captured the flavors of Seville and transformed them into haute patisserie. You can enjoy them at his tasting events and now also in ice cream form.
Latiente, the new cult-favorite ice cream shop, and the flavors you can now order via WhatsApp
Starting this Friday, June 19 , the studio is launching Latiente, its ice cream line with its own distinct identity. A pop-up event straight from its Triana workshop.
For its summer debut, they’ve designed an exclusive collection of four flavors that reinterpret tradition and local ingredients:
- Raspberry and flowers.
- Mango, passion fruit, and cardamom.
- Vanilla and Palo Cortado caramel. A true tribute to this region, combining the warmth of vanilla with the complex nuances of the Marco de Jerez.
- Mozarabic Stracciatella. The classic, now spiced in the purest Andalusian style.
How do you order Latiente tubs?
To ensure perfect texture and temperature upon delivery, the ice creams are made exclusively upon prior order via WhatsApp (614 456 848).
The ice creams will be sold in 500-gram tubs at a special introductory price of €12.50.
Pickups can be made at the Estudio itself from Tuesday through Friday, with continuous hours from 10:00 a.m. to 7:00 p.m.
Last call in Triana: dates for Ricmaiz’s highly anticipated “sweet dinners”
Before temporarily hanging up his chef’s jacket for a well-deserved break, Ricmaiz is still making the most of June and July. The final sessions of his intimate, ultra-small-groupdining experiences will take place on the following days:
- June 19, 25, 26, and 27.
- July 9 and 10; July 16, 17, and 18.
These events have become one of Seville’s best-kept secrets. Here, dessert becomes the central theme of the evening, exploring fleeting, seasonal flavor combinations and complex creations. In short, they’re a feast for enthusiastic palates.
You have to visit Ricmaiz to understand firsthand what we’re talking about. And, without giving too much away about the intricacies of these sweet encounters, imagine the madness of enjoying spiced desserts, courses that seem savory, kefir ice cream, cucumber and tomato sorbets, cherries, or pine nuts in different textures.
Endlessly long finishes on the palate, full of nuances that will delight lovers of sweets.
Ricmaiz School: the plan to master fine pastry this fall
Although the studio is preparing for its summer break, the creative momentum continues unabated as it looks ahead to the next academic year. For those who want to step to the other side of the table and understand the “whys” behind traditional technical pastry-making, Ricmaiz has announced the launch of its Introductory Pastry Course, which will run from October 2026 to June 2027.
Classes will take place every Monday afternoon (from 4:00 p.m. to 7:00 p.m.) in very small groups. Ideal for both discerning amateurs and culinary professionals seeking to master the fundamentals of pastry-making through a methodology that respects the ingredients.
