Basque chef Eneko Galarraga took over from José Mari Egaña in early 2014 and has maintained the high culinary standards. On the edge of the Murillo Gardens opposite the university, Oriza has an atrium-style dining room with high ceilings and wall-to-wall stained-glass windows; in warm weather, you can eat on the terrace under the orange trees. The menu emphasizes the chef's Basque origins and includes merluza en salsa verde con ajetes tiernos (cod in green sauce
with tender garlic shoots) and solomillo de ternera con foie a la plancha (grilled fillet steak with foie gras). The adjoining Bar España serves tapas (€3.50), including mushroom tart and mustard pork steak. Private dining rooms are also available.
Calle San Fernando 41, Seville, 41004, Spain
Apr 3, 2010
Although the food was OK (sauces too heavy and portions too big for our liking) the service was terrible. It was rushed, the wine and water was splashed on the table, the wine glasses removed before the bottle was finished and, the final straw, the bill was slammed down on the table with the maitre'd turning immediately away. All this for 167 euros-judge for yourselves...
May 8, 2008
Seldom have my wife and I been confronted with such a difficult choice of starters (17) and main courses (16) as when we first dined in Egana Oriza on Wednesday 23 Apr 2008. We resolved this dilemma by choosing 'Cordovan gazpacho with Iberian ham, boiled egg and "Extra Virgin" olive oil (my wife) and 'Grilled seasonal vegetables cooked with "Extra Virgin" olive oil (self),for starters,and 'Hake fillet with fresh garlic sprouts in green sauce' (my
wife) and 'Roasted anglerfish tail with Bilbaina sauce' (self). From a very extensive wine list we chose a favourite Rioja Alta (Vina Alberdi) at a modest 24.25 Euro and determined to return two days later on Friday 25 Apr. On that occasion, in order to leave room for deserts, we agreed to share a starter and settled on 'Spidercrab served in its shell' which came in very generous portions, and 'Roastrd wild pigeon with truffle sauce' (my wife) and 'Sole fillets with potato puree and saffron' (self). This time, with the help of the attentive and halpful maitre, Francisco Garcia Tortosa, we chose another Rioja Alta, 'Vina Arana Reserva '98' (34.60 Euro). (I have since order a case for home consumption!) The two meals with, on each occasion, two manzanillas, water. bread and 7% tax, came to 147 Euro - including my muscatel, and 166 Euro, respectively which, considering the very generous portions, while not cheap, we felt was excellent value. We both warmly recommend this restaurant and hope to find ourselves in Seville soon again to explore more of Egana Oriza's tempting menu and wine list.