He frying It is one of the great symbols of Andalusian gastronomy. Crispy, tasty, popular and linked to Sevillian bars and cold beer. Now, this ritual is opening up to more audiences with the arrival of chip shop … sea of fries in line shooting. A Traditional 100% gluten-free fryingdesigned both to be enjoyed on site and to take home.
Behind the project is Leña Groupwhich takes a resolute step towards a more inclusive hospitality industry without renouncing the market product, the classic recipe book or the codes of traditional frying.
La Mar de Fritos seafood showcase
What is La Frieduria ‘The sea of Fridos’?
It’s a traditional fried and seafood restaurant specialized in gluten-free fried fish, specifically adapted for people with celiac disease or gluten intolerance, but designed for all audiences. Here, no parallel menu or exceptions: the entire concept is gluten-free from the start.
What is the main idea of the project?
Democratizing something as everyday as fried fish and make it accessible to those who cannot normally benefit from it with complete peace of mind. The intention is clear: maintain the tradition, flavor and quality of the product, eliminating gluten from the entire operation.
Who is behind the project?
The Leña Group, with Julio Ferraro as the cornerstone of the project. A hotel group to which, among others, establishments such as Leña al Lomo, Restaurante Armanda, the Don Dulzón artisan workshop or the Casa Molina brewery belong, with experience in different sectors of the hotel industry and which is now transferring its “know-how” to a very recognizable concept in Andalusia.
What type of cuisine is offered?
Traditional Andalusian cuisine, with absolute importance of fish and seafood. They work with fish from the market, classic fried foods and seafood cooked in their own cooker, in addition to hot and cold tapas and a wide range of papelones and gildas.
What can’t be missed during a first visit?
In the friedclassics like anchovies, squid, pijotas, cuttlefish, mullet or cod taquitos stand out, in addition to varied fried foods to share.
In the cold dishes, You can find preparations such as shrimp salad with garlic and melva canutera, aliñás potatoes with melva, seafood cocktail or eggs stuffed with shrimp.
Among the hot and iron, There are proposals such as tuna with onions, shrimp with garlic, grilled chipi, cod with tomato or choco balls with shrimp.
Image of the seafood showcase
What more could you ask for?
Papelones are an ideal accompaniment to tapas. They include products such as tuna mojama, ling roe, Iberian acorn loin, payoyo cheese, blue cheese or Iberian chorizo, designed to be shared when the fish arrives.
Is there something beyond fish?
The letter is supplemented by croquettes (ham or cod), montaditos with gluten-free option and a wide variety of Gildasfrom the classic anchovy to versions with anchovy, marriage, cold meats with cheese or anchovy with quail egg.
Potato omelette
What is the experience like?
With very fresh beer served from the tank, generous wines, vermouths and a selection designed for aperitifs and informal tapas. The ritual of the bar is still very present.
How is the space?
The decoration combines traditional and contemporary. Underline one white checkered sheet metal bar, traditional signs and a traditional ceramic handle of The Chartreuse of Cruzcampo, this reinforces that updated classic fry-up air.
He has south facing outdoor terracehigh tables and aluminum stools inside and outside.
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Can you order takeaway?
Yes. Fried fish can be ordered to take away or eaten on site. In addition, From January the home delivery service will be activated within a radius of two kilometers.
What is your schedule?
Wednesday and Thursday: from 1:30 p.m. to 5:30 p.m. to 4:00 p.m. and from 8:00 p.m. to 11:30 p.m., and from Friday to Sunday, from 1:30 p.m. to 11:30 p.m. at 11:30 p.m.
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