“The tapa is being able to eat what you want the way you want.”
Victor Gamero never seems to be satisfied. He always wants to give more, investigate more, update more, which is why he has changed the tapa menu six times already. “This is the result of a continuous creative process. Most of all, I like the so-called fusion tapas, or mixing foreign cooking with Andalusian products.

He assures us that losing your imagination at the burner in a community like Andalusia is “very difficult. We have a great variety of products, even some waiting to be discovered, that help cooks prepare and create tapas daily. I would dare to say that it is a world of infinite creativity. The rest of Spain must be envious of Andalusian products.”

Tapa exporting is a very important investment in the future. One of the biggest industries that we have in Spain is tourism, which is associated with gastronomy. If we take this gastronomy to the rest of the world so that they can get to know it, it would inevitably improve our tourism’s image as well as exports in the food and agriculture industry.”

Here we end our little chat with Victor, who remembers bread with oil from his childhood, and we tell him something that is music to his ears: I´ll be back. Restaurant Alcuza (Seville). Tlf: 954542428.

Suggestions of the chef:

Spring roll with cod and Sevillian sweet and sour sauce
Puchero croquettes with spearmint
Grilled Octopus Bruschetta