The tarte Tatin, which forged its success at chez Maxim’s with Louis Vaudable, the butter in desserts that recovered Gastron Lenôtre or its delicious financier, which today we also enjoy in pastry shops halfway around the world. These are just a few examples of desserts that, as witnesses to history, continue to be found in so many restaurants and bakeries. It is not unreasonable to wonder about the future of sweets in Seville, in view of the quality of so many of its gastronomic spaces. So, where are the best desserts in Seville?
“Eating is not ingesting food”, said Azorín and even more so applies to sweets, those gastronomic closings that are often taken for pure delight and nothing more. It is not an easy matter to find good options at the height of the savory items and, nevertheless, we compile the favorite sweets of a servant in Seville.
1. Ricmaiz Estudio’s desserts
It would be infamous to reveal the researches of what Ricard Martínez executes and dispenses in his sweet experiences. We can ascertain that they are, possibly, the best desserts in Seville and you can taste them in the bowels of Triana.
Once a month this sweet redoubt in the neighborhood of León offers themed sweet tastings in four events that will delight attendees. Haute patisserie and bites that will blow your palate and stay with you for a long time.
📍 c/ Regla Sanz, 1
2. The rice pudding of Mr. Crab
I’m almost inclined to go for Sr. Cangrejo’s poleá, but I have to be faithful to the principles: Jesús’ rice pudding is better than my grandmother’s and it’s exciting precisely for that reason.
All the desserts served in this Seville restaurant exude nuances of yesteryear. Cloves, bread curls , pepper, vinegar are just some of the ingredients that the diner will find in the sweets that close the miracle that is the Cangrejo.
The rice pudding is of an elegance without name. It happens every time I visit this place: I feel like I’m at home but eating much, much, infinitely better.
📍 c/ Harinas, 21
3. Bread with chocolate and oil from Barra Baja
With very few elements the guys at Barra Baja have shown to execute a contemporary and fresh cuisine, which respects the products and puts in value the power of the ember. In the desserts the thing follows this line that elevates a dish with few gestures.
Oil and peaks but with chocolate at the center of the equation.Spoiler? It comes out great. An unctuous ice cream splashed with terroir and the crunch of salt. The bread serves as a nexus and a reminder of snacks past. And I can already tell you that it is one of those classics that always works.
📍 c/ Javier Lasso de la Vega, 14
4. Crack cake by Cookie Love Love
As authentic as the pastry chef who runs this cookie bakery is Debbie’s crack cake. Let’s say that if cookies are the product to which this space is lavished, the crack cake would be the supreme whim that, even if you wanted to, you also could not try anywhere else, dare I say, in the country.
The cake that Matilda’s Bruce dreamed of, the one you’d eat all your birthdays and definitely the one you wouldn’t want to share.
Instructions to make you start salivating: chocolate, American cookies and homemade salted caramel. Really, another roll that you can buy whole or in portions two steps away from the Alameda de Hércules.
It is not an obstacle for some to prefer the carrot cake (real carrot) or any of the cookies that give color to its showcase. I understand, I recommend it. My favorites: the dark chocolate Sobresaliente and the Cinnamon roll.
📍 c/ Molino, 11B
5. Éclair de caramel by Manu Jara
About taste there is nothing written and is that Manu Jara has favorite options for every palate. In his sweet shops he gathers some of the best desserts of Seville and, dare we say, of the Andalusian framework.
In the case of one of them, without the intention of being a professor, the caramel éclair shines (literally).
A little gift for the palate that has saved me from craving afternoons and that is always a good idea to take home in industrial quantities. About 30 centimeters of choux pastry (not enough, I tell you) filled with creamy salted caramel. This snack is covered with a milk chocolate coating, sparkling to the eye and to the taste.
Not to be underestimated, of course, are the incredible milhojas, croissants and palmeras that elevate anyone’s snacks.
📍 c/ Pureza, 5 | El Corte Inglés Gourmet Experience | Only YOU Hotel Sevilla
6. Panacota iberica de Italica
If the experience proposed by Javi Abascal in his new and successful Itálica revolves around the embrace between Italy and the Iberian, the desserts could not but imprint the same stamp.
A trattoria with Andalusian roots whose menu includes a trio of desserts that do not renounce the spirit of the restaurant: the mix in the Mediterranean.
Those offered are a Sevillian tiramisu, torrija with mascarpone cheese ice cream and salted caramel or its Iberianpanacotta with Amaretto . Very light in texture and sprinkled with crispy shreds of ham.
📍 Plaza Duque de la Victoria, 9
7. Gâteau de Kinu
In Tokyo’s busy Shinjuku district, there is still room for unique places like Ken’s Café. The same happens when crossing the Abd-El Aziz shutter, where one breathes a Seville that flows at a different rhythm as close as it is to the busy Avenida de la Constitución.
The other possible analogy with the Japanese city is Kinu and one of its desserts inspired precisely by the gâteau au chocolat of Ken’s Café.
One of the great embassies of Japanese gastronomy in Seville adapts this harmonious dessert. Here they serve this dark chocolate and red miso cake that is penetrating and at the same time light in the mouth. The balance is formidable.
The kinumisu, their homage to the Italian dessert with organic Japanese matcha tea, is also worth a mention.
📍 c/ Miguel Mañara, 11
8. La cochera del abuelo’s cheesecake
Following the Sabinian logic -to theplace where you’ve been happy you shouldn’t try to go back-, if something works it’s better to leave it as it is. Or modify it, at least by the way. In La cochera del abuelo, they masterfully apply the art of chup chup, baste sauces and indulge in stews and rice dishes.
The colophon is another of their great successes. A cheesecake inspired by that of La Viña, balanced, light, creamy and without excess sugar. You leave the restaurant of Bosco Benítez and Cinta Romero grateful for a culmination at the height: simplicity, tradition, delight.
📍 c/ Álvaro de Bazán, 2