Abades Triana

Abades Triana Review

With panoramic views across the Guadalquivir River to the Torre de Oro and the Maestranza bullring, Willy Moya's slick modern restaurant offers the best of several worlds: a large space for brasserie fare and a smaller gastronomical enclave for more sophisticated dining. Chef Moya trained in Paris and blends local Andalusian and cosmopolitan cuisine in creations such as the salmorejo encapotado (thick, garlic-laden gazpacho topped with diced egg and ham) or the besugo con gambitas (sea bream with shrimp). Desserts include a Moorish-derived riff on French toast, with slivered almonds and cinnamon ice cream, and the head-swimmingly different sorbete de gin tonic.