The imagery of Lent in Seville and Andalusia involves a myriad of concepts. The characteristic aroma of incense; processions, penitents, a whole musical fabric surrounding Holy Week, and one of the most delicious desserts in our recipe book: torrijas. And Manu Jara, sensitive to the seasonality and idiosyncrasies of Seville, once again lends himself to making the most seductive torrijas.
This 2026, he offers up to nine versions of this delicacy, capable of upholding tradition while embracing new flavors. You can enjoy his two classic versions and seven special creations, made daily and available while supplies last at each point of sale.
Those with a sweet tooth will be eager to try these creations, available from March 3 to April 5. Manu Jara’s innovative torrijas can be purchased at Bocasú, the takeaway in the Triana Market. Here, his torrijas bar continues to operate, designed for tasting, comparing, and repeating throughout Lent.
They will also be available at the El Corte Inglés confectionery shops on Calle Pureza and at the Breakery at the Only YOU Hotel Sevilla.
What are Manu Jara’s 9 torrijas like in 2026?
Editorial credit: ©Edu López – @nextgastro / Instagram
In line with other seasonal sweets— his versions of panettone and roscón de reyes are unforgettable every year — Manu Jara combines two classic recipes and seven versions that offer unexpected nuances.
To do this, Manu Jara relies on his technical mastery of the recipe that defines its texture, juiciness, and consistency. The goal is to achieve a moist crumb, a balance between sweetness and aroma, and a finish that is not heavy. On the other hand, each season he plays with special flavors in order to explore different aromatic profiles without losing the identity of the product.
The new creations reinterpret the concept of torrija with ingredients that add depth and contrast:
Editorial credit: ©Edu López – @nextgastro / Instagram
- The classic milk version, reminiscent of traditional pastries: €2.90.
- Torrija with wine and Aracena honey: €3.40.
- ‘Torrisand’, half croissant and half torrija: €1.60.
- Pine nut brûlée. Toasted cream French toast with pine nuts: €3.80.
- Coffee and cream liqueur, a nod to coffee desserts: €4.60.
- Pear and caramel French toast: €4.60.
- Pistachio and Seville orange: €4.60.
- Sacher French toast: €4.60.
- Honey, saffron, apple, and meringue French toast: €4.60.
Manu Jara explains the intention behind this proposal:
In Seville, French toast marks the calendar. For me, it’s an exercise in craftsmanship and creativity: respecting the classic recipe while offering a special selection with its own identity each year. The key is that everything serves the bite: a juicy, balanced, and consistent French toast with a flavor that makes sense from start to finish.
