Abantal

Modern décor in a large establishment for an original meal.

The flavours of the most traditional cuisine come together with the work of avant-garde chefs. Signature cuisine with Andalusian roots. Traditional products from Andalusian gastronomy are used along with other, more unusual ingredients, all changing according to the season to give new flavours to the dishes.

Specially recommended are plum salmorejo (thick gazpacho made with bread) with marinated mackerel, and torrija (fried bread) with pig’s trotters stuffed with mushrooms, purée of celeriac and foie gras, along with the gourmet set menu.