Andalusian, less than 30 years of age and superbly trained, José Carabias, Miguel Díaz and Ernesto Malasaña have succeeded as prophets in their own land. After having delighted the most refined palates in Spain and Europe they have now settled in Seville to create a totally original establishment characterised by an aversion to run of the mill cuisine and culinary monotony. In short, a true “gourmet restaurant”.     

Andalusian, less than 30 years of age and superbly trained, José Carabias, Miguel Díaz and Ernesto Malasaña have succeeded as prophets in their own land. After having delighted the most refined palates in Spain and Europe they have now settled in Seville to create a totally original establishment characterised by an aversion to run of the mill cuisine and culinary monotony. In short, a true “gourmet restaurant”.

Named Gastromium, the new restaurant offers its visitors a place where cuisine and the customer take priority over absolutely every other consideration. Impeccable service and food worthy of even the most demanding diner. Customers will be delighted to explore the magical creations of these three chefs who respect the product above all else, employing the very latest technology to conserve all its flavour.

The restaurant’s tasting menus (Black, White and Gold) are the best possible letter of presentation for the three chefs. Some specialities, however, deserve a special mention: José Luis Carabias recommends the sliced Boletus mushroom, Miguel Díaz suggest the monkfish hotpot and Ernest Malasaña opts for the foie.

The varied wine list includes around 140 wines representing almost all the D.O.s in Spain. Of particular interest is the Fuente Reina “the only wine on our list with sufficient structure and consistency to match the weight of these types of meats”. Restaurant Gastromium (Sevilla). Tlf: (+34) 954 625 555.