🍴｜Real Squid Ink Pasta! Not the 🦑 sauce pasta you’ve had before

This restaurant is a Michelin-recommended spot with decent service. They have a seafood selection window which is super tourist-friendly, so I didn’t have high expectations. But the food was so good that I ended up ordering the same dish again. The prices might be a bit high, but the value for money is not bad! The menu changes seasonally, and each dish is made with care. This is the first time I’ve had real squid ink pasta in a restaurant, just like the one I learned at school! Highly recommended! 1️⃣ 💛💛💛💛💛 Tallarines de sepia🦑 The whole squid is inside! Real squid ink pasta is made by rolling the cleaned squid, freezing it, slicing it thinly, and it turns into these curly squid noodles that resemble pasta. This place chops up the squid tentacles for a meat sauce, and each squid strip is coated with squid ink-colored Alioli. So delicious that the seafood-loving soul dances! 2️⃣ 💛💛💛💛💛 Fried Capelin Roe A full-score dish. The roe is fresh and not fishy, with the perfect size of batter. I’ve loved roe since I was a kid; my family would warn me, “Eating roe makes you forget numbers,” but they’d still leave it all for me. I finished this plate and immediately ordered another one! Recommended! 3️⃣ 💛💛💛💛💛 Puntilla frita Fried baby cuttlefish/small sea rabbit. A specialty from Sanlúcar near Cádiz, available throughout Andalusia. It tastes like home! 4️⃣ 💛💛💛💛💛 Canelon de Aguacate Relleno de Centollo Avocado roll with spider crab meat. Looks ordinary, but it’s the number one dish in my family’s eyes🥇! Even my grandmother, who’s not a big eater, couldn’t stop eating it. A must-order, full-score dish! 5️⃣ 💛💛💛💛 Sardine marinated tomato with crispy bread. This combination is quite good, well-balanced flavors, but not my number one. 6️⃣ 💛💛💛💛 Seasonal mushrooms. I forgot exactly how they were prepared, but they were delicious. Used bread to wipe the plate clean. 7️⃣ 💛💛💛💛 Fried artichoke with pig’s jaw bacon. Artichoke is never a wrong choice. 8️⃣ 💛💛💛💛 Arroz meloso de gambas The rice here is named based on the type of rice, the degree of reduction, and the type of pot. Paella is cooked until almost dry, ensuring each grain of rice is just moist. Meloso has a broader sauce, a bit like a stew. This place does it very well, but it’s not my number one. #Spain #SpainTravel #Seville #SevilleTravelGuide #SevilleFoodGuide #RestaurantRecommendations #SquidInkPasta