Rafael Cantizano cooking in autumn

By | 6 November, 2017 | 0 comments

Ferrán Adriá apprentice, Rafael Cantizano develops its creativity with traditional elaborations made in local products of big quality, in which it applies twists and vanguard presentations, its special proposal is the “Foie Magnum” prepared with quince, pistachios and praliné.

La Cocina de Rafael Cantizano en OtoñoA surprise for the palate that is getting bigger with the visual impact of its fun and daring presentation, if we are talking about an ice-cream.

The Andalusian roots are the ones who take parts in Cantizano’s dishes, offered in the Azahar Restaurant, in the Hotel Boutique Hospes in Seville, Hospes Las Casas del Rey de Baeza, tapas like Guadalquivir crab Olivier salad, cod and orange croquettes with azahar emulsion or the temper salad with squids.

In the Azahar Restaurant, you can’t miss the traditional and special cooking such as “Mostachón de Utrera” transformed now in a Coulant, with anise ice-cream and orange cream.

The especial touch about the Azahar restaurant it is the patios with corridors, the colors and plants that transport us to the heart of Andalusia, where the tasting of the typical cooking is converted without a doubt in an experience.


Plaza Jesús de La Redención, 2 – 41003 Sevilla
Reservas: +34 954 561 496 |

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