We escape to Sierra Sur de Seville, specificallymontillanoa city that combines trails, nature and an urban center crowned with kot castle, Culturally significant originals from the 13th century. After walking through the Sierra de San Pablo O … I walk in its streets The best way to end a visit is to sit down and eat In one of the companies that keeps the region’s gastronomy alive.
Montellano preserves authentic treasures for diners, from traditional mountain cuisine to food houses that still operate with seasonal produce as they always have. Here are three key stops to sample the city for what it deserves.
Deli restaurant
One of the dishes from the daily a la carte menu
The tour begins in the heart of Plaza Andalucía, where Restaurante Deli has been burning its stoves since 1965, although its family history dates back to the mid-19th century. It is the only one in Montellano Bib Gourmand from the Michelin GuideIt’s an acknowledgment that rewards their defense of the traditional cuisine and flavors of Sierra Sur.
His list changes according to the rhythm of the season and the field: Asparagus, tagarina, mushroom, partridge or baby They are popular when the weather permits, and are always treated simply and respectfully. Highlights include dishes such as rice with partridge, tagarnina in various preparations, spring snails, or roasted pig and goat. the placewithout being broad in scope, is clearly focused on sherry wines And for Andalusian references. Montellano classics where tradition and terroir go hand in hand.
Huerta Brewery
Meat in sauce with potatoes from Venta potage
If you ask in Montellano for a place to eat well, more than one neighbor will send you straight to the local restaurant Cervecería Huerta. Carlos III Street Which has been offering uncomplicated home cooking for more than a decade, always with a special love for local products: asparagus, tagarnina and traditional stews.
He has One of the largest lists in the municipalitywith approximately 40 tapas ranging from Salad or stuffed artichokes to anchovies, squid, croquettes, cheek or cod with tomatoes. They work too iberian meat,fish And a selection of rice – Partridge, cheek, broad bean, or thrush – already a trademark of the house.
The atmosphere is familiar, with a year-round terrace and indoor space for about 50 people. the Wine list Twenty references are included and homemade desserts – cheesecake, lemon mousse, rice pudding or custard – round out the meals in the same homemade spirit as the rest.
Selling the potage
Backgammon with fried eggs from Venta El Potaje
With more than four decades of history, Venta el Butaje is one of those places that form part of the gastronomic memory of the region. Located on the Curepipe Highway, It has been growing into an essential stop for those visiting Montellano or the surrounding Sierra Sur areas. The menu is extensive and combines sales classics with weekly suggestions based on your market and industry.
Among its basics Homemade stew, rice with rabbit or partridgeAnd the rebellious countryside Meat cooked on firewoodfrom Rib eye Even lamb or wild boar. in fish They work with sea bream, swordfish, sole, salmon or tepelitas, as well as the region’s most famous fried product. Homemade desserts—coffee pie, rice pudding, nougat cake, fried milk, or tocino di cielo—make your after-dinner meal last longer without the guilt.
The place has it Terrace, bar, main living room and lighted barbecue Every day, giving it a lively and rustic atmosphere. With more than 40 tables and ample parking, it is a meeting point for neighbors, families and visitors looking to eat plentifully and well. For those undecided, the legendary “pajamas” allow you to try a little of everything.
About The Author
