We Love Tapas had the opportunity for a visit to the recently opened Sea Market restaurant in the Avenida Eduardo Dato in Seville. We had been invited to attend a tasting of one of the most highly regarded, but possibly least known products of the sea – caviar. The tasting was hosted by Calvisius Caviar, by Export Manager Sara Morales, who began by giving us a masterful tour through the history of caviar and the different kinds of caviar produced under their brand name, which come from various species of sturgeon, before going on to the tasting itself.
We tried four different kinds of caviar, each time being given just a few of the small black eggs that we had to put on the back of our hands until they were the perfect temperature. Then, while we rolled them around in our mouths, Sara explained all the flavours, textures and smells we were eperiencing! After each tasting we were served a perfectly chosen cava from Llopart, to pair with the particular caviar we were tasting.
It was a great introduction to the mysteries of caviar, but there was also a negative side to our experience at Sea Market. It is easy to be impressed when you visit the restaurant, as it is a very chic establishment: everything is what you would expect from a modern restaurant, with an aesthetic and atmosphere that many people are looking for.
But though these things are obviously important, it is also important to take care of other aspects of a business that serves the public, and we were disappointed with the standard of service we received. The serving staff appeared to be lacking in training in how to serve these particular delicacies, although this event must have been an important one for a new restaurant. Recognised brands like Calvisius and Llopart, and the various dishes the chef prepared for us during the tasting, definitely deserved better.
view of Antequera from the Alcazaba
The Alcazaba was built by the Moors in the 13th century after the Christian kings conquered Cordoba, and finally fell to the future Ferdinand I of Aragon in 1410. It’s well worth a visit, with an excellent audio guide to the castle, and panoramic views of the town and surrounding countryside (look out for the golden angel on top of the San Sebastian church tower). Antequera is also famous for its large number of churches, convents and palaces (it’s sometimes called the city of churches), mostly built in the period of prosperity after the discovery of the New World, and an important museum which you can find in the Nájera Palace in the Coso Viejo.
breakfast mollete with olive oil, tomato and jamón serrano
two rings of churros please!
three types of porra: tomato, blanca and orange
What better way to start our new blog than to tell you something about what we love? We’re talking tapas, of course – those nifty little snacks that you buy to go along with your drink, and which can rapidly add up to a complete meal.
But there’s more to tapas than just food, of course. In Andalucía tapas is part of the social culture, and it’s something that every visitor to Spain should experience, preferably in the form of a “tapeo”, which is going from bar to bar for drinks and tapas (one of the reasons there are so many of them).
Before ordering check whether tapas are available at the tables or outside (sometimes you have to order raciones – full size plates), or only at the bar. Once seated (or stooded, if you’re at the bar), don’t order everything at once – it may all come at once, get cold, or just be more than you need – just one or two tapas each to start, and more as you go. Expect to pay around €2-3 for a tapa, though it can go as high as €6, especially in “gastrobars”. The barman will usually keep a tab for you, which is paid at the end, but if you’re eating outside you may have to “pay as you go”. There aren’t any rules about tipping, but we generally leave 10%, or just some change if we’re at the bar.
So don’t be shy, or intimidated by the noise and chatter. Just get stuck in.
