Seville's Poncio Mysteries: Help?
Oct 9th, 2008, 04:36 PM
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Seville's Poncio Mysteries: Help?
We're eager to try one of Willy Moya's restarurants in Sevilla for dinner.
But, mysteries abound:
1) The concierge at our hotel says Poncio Cartuja only serves lunch, no dinner. The Poncio Cartuja website seems to indicate they're open for dinner. Emails to the restaurant have entered an Andalusian black hole: no reply.
Can anyone tell us: does Poncio Cartuja serve dinner?
2) Supposedly, another Willy Moya restaurant named Poncio Triana exists in Sevilla at Calle Victoria 8. We've found reviews of it online, and a phone number. But, all links automatically redirect to the Poncio Cartuja website. And despite numerous attempts at different times, the phone number yields only a rapid busy signal.
Can you tell us: does Poncio Triana still exist? Is there any way to make reservations there.
These questions have been impossible for us to answer.
If you can clear up the Poncio mysteries, you'll be our hero. Thanks!
But, mysteries abound:
1) The concierge at our hotel says Poncio Cartuja only serves lunch, no dinner. The Poncio Cartuja website seems to indicate they're open for dinner. Emails to the restaurant have entered an Andalusian black hole: no reply.
Can anyone tell us: does Poncio Cartuja serve dinner?
2) Supposedly, another Willy Moya restaurant named Poncio Triana exists in Sevilla at Calle Victoria 8. We've found reviews of it online, and a phone number. But, all links automatically redirect to the Poncio Cartuja website. And despite numerous attempts at different times, the phone number yields only a rapid busy signal.
Can you tell us: does Poncio Triana still exist? Is there any way to make reservations there.
These questions have been impossible for us to answer.
If you can clear up the Poncio mysteries, you'll be our hero. Thanks!
Oct 9th, 2008, 04:49 PM
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TomNYC,
Poncio moved to la Cartuja; don't think his old location in Triana still exists.
Here's the new web:
http://tinyurl.com/4z2v4a
Poncio moved to la Cartuja; don't think his old location in Triana still exists.
Here's the new web:
http://tinyurl.com/4z2v4a
Oct 10th, 2008, 02:13 PM
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Tom,
I just checked their opening hrs. on salir.com. It's hard to judge by the hrs. what days of the week the restaurant serves dinner, because the Poncio Cartuja is both a cafetería and a restaurant.
Mon.-Thurs. from 7 am-8 pm
(which I assume are the cafetería hours)
Fri. from 7 am-1 am (???)
Sat. from 1 pm-6:30 pm then
8:30 pm-1:30 am (sounds like the restaurant is open for dinner, but ???)
Sun. from 1 pm-6:30 pm
These hours don't help much, but dinner definitely isn't served on Sundays! I'm surprised they haven't responded to your online booking request.
Rumor had it that chef Guillermo (Willy) Moya was going to supervise the kitchen at the new restaurant/catering place on the river, Abades Triana, owned by the Abades group. But I haven't heard any more about that.
amsdon,
Chef Moya Fernández trained in the UK and in Paris and has participated in the South Beach Food and Wine Festival. His restaurant in Triana was one of my very favorites. He's considered one of Southern Spain's most creative chefs.
I just checked their opening hrs. on salir.com. It's hard to judge by the hrs. what days of the week the restaurant serves dinner, because the Poncio Cartuja is both a cafetería and a restaurant.
Mon.-Thurs. from 7 am-8 pm
(which I assume are the cafetería hours)
Fri. from 7 am-1 am (???)
Sat. from 1 pm-6:30 pm then
8:30 pm-1:30 am (sounds like the restaurant is open for dinner, but ???)
Sun. from 1 pm-6:30 pm
These hours don't help much, but dinner definitely isn't served on Sundays! I'm surprised they haven't responded to your online booking request.
Rumor had it that chef Guillermo (Willy) Moya was going to supervise the kitchen at the new restaurant/catering place on the river, Abades Triana, owned by the Abades group. But I haven't heard any more about that.
amsdon,
Chef Moya Fernández trained in the UK and in Paris and has participated in the South Beach Food and Wine Festival. His restaurant in Triana was one of my very favorites. He's considered one of Southern Spain's most creative chefs.
Oct 10th, 2008, 02:41 PM
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I had lunch at the Triana Poncio - March 2005 - did a tasting menu, very interesting, great wine - really enjoyed it. Checking my post from egullet:
Crema de guisantes con jamon y picatostes
A cream soup of baby green vegetable - a simple starter, warm, nice body - nestled into the soup was a small mound of jamon
Hojaldrito de endiba caramelizada, queso de cabra y manzana
This was pastry wrapped around - I believe - cabrales cheese - topped with thinly sliced apples. The pastry was so delicate and dry - it crumbled beautifully as my fork dug in. The cabrales wasn't exceedingly strong - it played up to the apples well.
Pure de cauliflower con helado de foi y pollito al pimenton
Pureed cauliflower with foie (liver) ice cream on top of shredded chicken - a very intriguing dish - the various textures, the warmth of the puree and the cold of the foie ice cream, the foie ice cream itself - this was a really fun dish.
Bacaloa confitido con ajo colorado y espanan de piquillo A moist - fleshy white piece of bacaloa - the piquillo adding a nice touch of pointed heat.
Presa de paletilla al horno con moscatel, cremoso de pimento frito y jamon iberico
Meat from the shoulder or back of the pig, with moscatel grapes (figs possibly) with a cream sauce. NIce counter point to the preceding fish dish.
Queso en tres texturas con coulis de membrillo
This was a cheese ice cream dish - but the interesting aspect was a thin wafer like piece of dried cheese - I wish I could explain this better better - stuck on the top. (Similar in principle to very thin, air dried-dehydrated, zucchini slices).
Sorta caliente de chocolate picante con frambuesas y pan frito.
A warm chocolate soup loaded with fresh strawberries - not too hot, I could cup the small bowl in my hands and sip directly from the bowl.
The waiter allowed me to pour from a freshly opened bottle of rioja at my leisure and charged for just 2 glasses - 4.92E - I think I had 3. Very generous. The room is rather understated and private - people
at other tables talked rather quietly but everyone seemed very relaxed. The total came to 52.86E - incredible - I understand why people here have raved about this place - thanks for the recommendation.
Crema de guisantes con jamon y picatostes
A cream soup of baby green vegetable - a simple starter, warm, nice body - nestled into the soup was a small mound of jamon
Hojaldrito de endiba caramelizada, queso de cabra y manzana
This was pastry wrapped around - I believe - cabrales cheese - topped with thinly sliced apples. The pastry was so delicate and dry - it crumbled beautifully as my fork dug in. The cabrales wasn't exceedingly strong - it played up to the apples well.
Pure de cauliflower con helado de foi y pollito al pimenton
Pureed cauliflower with foie (liver) ice cream on top of shredded chicken - a very intriguing dish - the various textures, the warmth of the puree and the cold of the foie ice cream, the foie ice cream itself - this was a really fun dish.
Bacaloa confitido con ajo colorado y espanan de piquillo A moist - fleshy white piece of bacaloa - the piquillo adding a nice touch of pointed heat.
Presa de paletilla al horno con moscatel, cremoso de pimento frito y jamon iberico
Meat from the shoulder or back of the pig, with moscatel grapes (figs possibly) with a cream sauce. NIce counter point to the preceding fish dish.
Queso en tres texturas con coulis de membrillo
This was a cheese ice cream dish - but the interesting aspect was a thin wafer like piece of dried cheese - I wish I could explain this better better - stuck on the top. (Similar in principle to very thin, air dried-dehydrated, zucchini slices).
Sorta caliente de chocolate picante con frambuesas y pan frito.
A warm chocolate soup loaded with fresh strawberries - not too hot, I could cup the small bowl in my hands and sip directly from the bowl.
The waiter allowed me to pour from a freshly opened bottle of rioja at my leisure and charged for just 2 glasses - 4.92E - I think I had 3. Very generous. The room is rather understated and private - people
at other tables talked rather quietly but everyone seemed very relaxed. The total came to 52.86E - incredible - I understand why people here have raved about this place - thanks for the recommendation.
Oct 13th, 2008, 11:51 AM
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amsdon,
In the Nov. Travel & Leisure there's an article about a search for Andalucía's finest olive oils, "Andalusian Gold". The author had lunch at Poncio (the original in Triana). Willy Moya presented the author with his white gazpacho, whose principal ingredient is an Arbequina olive oil. He also mentioned his famous red pepper ice cream made with olive oil!. Don't know when that journey actually took place or when the author wrote the article, but it's an interesting one for foodies.
In the Nov. Travel & Leisure there's an article about a search for Andalucía's finest olive oils, "Andalusian Gold". The author had lunch at Poncio (the original in Triana). Willy Moya presented the author with his white gazpacho, whose principal ingredient is an Arbequina olive oil. He also mentioned his famous red pepper ice cream made with olive oil!. Don't know when that journey actually took place or when the author wrote the article, but it's an interesting one for foodies.
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