On the limit Between Triana and Los Remedios We found a house that still smells like fried soup, and a restaurant that stands the test of time. Caves It is an institution of Seville gastronomy, a family restaurant where tradition … And the orchard they have in El Viso sets the tone for the stoves.
It has not come since its redesign in 2022, Now you find a modern place, With a façade, colors and tiles that mimic those of Barcelona’s Mejorar restaurant – No. 1 in the world, last year – although aesthetically only, it’s a strange coincidence. Inside we find a bar that, although cramped, has a pleasant feel and where many customers will certainly have a seat reserved.
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The room has been completely renovated after the renovation carried out in 2022
We move on Your dining room, noisy, noisy, signs of a living house, One of those where conversation mixes with the clinking of dishes. Everything has an air of modern authenticity that can’t be faked. the letterwhich arrives in paper format, does so with photos of each dish, and the only thing worse is the QR. An extensive list of preparations that does not leave the popular imagination.
We start together cod fritters, Cannabis, and that golden color on its surface, which indicates the crunchiness of its peel. Once opened, a salty fish aroma is released, with a moist mass that is not particularly light. They follow fried With some breaded and fried lamb brains, it’s a little delicacy that melts as soon as it reaches your mouth.
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Cod fritters
We’re dusting off the spoon because now He cooks, Home specialty. The first is Lamb with Tomatoes, tender chunks of honeyed lean pork, falling apart without resistance, wrapped in a thick tomato sauce torn between sweetness and acidity. Then some come tagarininas asparagus, A pass from pure Andalusian memory. They arrived steamy, with an ocher tone where you could catch a glimpse of the mash they had prepared, it’s a shame the egg yolk they put in was quite curdled as it would have added sweetness to the whole.
Oxtail with French fries
We end with ox tail, Served in pieces. In the chamber, they carefully shred it, separating the meat from the bone until it falls onto the plate, drenched in its own juice—more broth than sauce—and shiny and concentrated.
Finally Los Cuevas And continues to maintain this essence, A food house without tricks or cardboard. They have updated the facilities, but not the spirit, and that is appreciated. As many places seek to reinvent themselves, finding some originality is becoming increasingly rare. A reminder that true newness, sometimes, is about not forgetting who you are.
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