La Azotea was next on our Seville tapas trail. After a siesta at our hotel (the lovely Alminar) in the shadow of the cathedral (and the hourly bells), we strolled just around the corner to the new branch on Mateos Gago as it was most convenient. I love this area of little narrow streets around the main square in Santa Cruz but it seems as ever that most of the bars and restaurants here are tourist traps. La Azotea I think is one of the few exceptions.
Even though it was still early to eat in Spain (8.30pm) we got the last table outside. We had as follows.
Ajo Blanco. Chilled Almond Soup. We love this soup and first tried it in Malaga some years ago. It's refreshing and creamy, so perfect for a hot summer night.
Mushrooms with grilled squid and baby octopus. A subtle one, the mushrooms and squid were actually surprisingly harmonious together.
Carrillada Ibérica. Slow-cooked pig’s cheeks. A textbook example of an absolutely wonderful dish. The pig's cheek becomes soft, gooey and gelatinous after being slow cooked for such a long time and the rich sauce and tender fatty meat is so wonderfully flavoursome.
La Azotea is yet another fine example of the modern style of tapas bar you can find in Seville. The quality of produce combines happily with very decent cooking to maintain such a high standard we found everywhere we ate in the city. I only wish that we could have sampled more but we had more bars to try and more tapas to be eating....
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