The new María Luisa restaurant offers a personal tour by some of the classic Andalusian dishes.
One of the essential pillars of Mercer Hoteles philosophy is the attention to its gastronomic offer. Proof of this is that, since its opening, the Mercer Hotel Barcelona has an exclusive restaurant that has become a reference of the Catalan cuisine. With this same goal, just a few weeks ago, Hotel Mercer Sevilla has opened its new María Luisa restaurant, with an innovative offer of southern cuisine.
The name of the María Luisa restaurant refers to the largest park in Seville, donated to the city by Infanta Maria Luisa de Borbon, Duchess of Montpensier, in 1893.
Rafael Liñán, the young Sevillian chef -who has been chef’s Rafa Zafra right hand at “Heart Ibiza” and who has also participated in the opening of “ESTIMAR” restaurant in Barcelona- is in charge of the kitchen. Based on top quality local products, the menu presents a series of traditional recipes, under the chef’s personal vision. The result is a contemporary proposal, inspired by tradition.
María Luisa offers a complete culinary experience which begins with a tasting of appetizers at the hotel's spectacular patio. It continues in the dining room, where guests can order à la carte, based on a versatile multi-course dining concept, that allows you to choose from 2 up to 6 dishes. Finally, desserts are served at the FIZZ Bar, where dinner guests can culminate this ‘senses tour’, with one of the cocktails created by the famous Argentine bartender Diego Cabrera, in the elegant setting of Mercer Sevilla hotel.
The menu starts with a selection of appetizers based on classic dishes of the popular Andalusian gastronomy such as “rebujito”, fried little fish, Iberian ham, seasoned potatoes, “salmorejo” or “mollete de pringá”. The proposal of starters has also an Andalusian flavor, such as tomatoes from Los Palacios, small langoustines from Huelva, or red shrimp from Motril.
Between the main courses stand out for example Rota style sea bream, lobster with spicy marinara sauce, Iberian pork in several techniques or Al-Ándalus style lamb.
And among the desserts, all artisans, María Luisa offers a homemade “torrija” with honey bubbles and mango or the “poleá” with foam and fried bread. In addition, the dishes of the menu are complemented by a careful and current wine selection.
The restaurant has been conceived as if it was a small ‘chocolate box’. This intimate space -with capacity for 18 people- has an exclusive interior design, led by a majestic buffet counter of marble and Marotte wood designed by Mercer's interior design team, tables by Gubi, chairs by Knoll, lamps by Viabizzuno and elegant wallpapers by Arte that would dress up any room at its own. In addition to the decoration, the service has also been conceived to the smallest detail: Everything prepared for the customer to live a singular experience.
Castelar, 26. 41001 Sevilla (Spain)
Tel. +34 954 22 30 04
Timetable: Wednesday to Sunday, from 7.30pm to 11pm
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