Señorío de Montanera , leading Iberian cured meat company with the Dehesa de Extremadura Denomination of Origen, opens the Restaurante Señorío in Seville , just next to the Cathedral. This cutting-edge gastronomic proposal combines the best acorn-fed Iberian cured ham, a top-quality fresh Iberian product, and the cosmopolitan design of an Andalusia-inspired space.
After the success of the Señorío Shop in Madrid, Señorío de Montanera is going a step further in its efforts to maintain the quality of this purely Iberian product in all phases of the production process, from the breeding of Señorío de Montanera Iberian pigs in the dehesa pasture to the product arriving to the final consumer.Restaurante Señorío is located in the centre of Seville, in the well-known Cuesta del Bacalao. This new space retains the magical, cheerful Andalusian spirit and the taste for Extremadura’s top Iberian product; all adapted to the demands of the most cosmopolitan public.
In addition, there is a small shop at the entrance of the restaurant where you can buy the best freshly-sliced acorn-fed Iberian cured ham by weight, as well as other Señorío de Montanera Iberian products.
MENU BASED ON FRESH IBERIAN CURED HAM
The new Restaurante Señorío in Seville offers casual, gourmet cuisine, which allows you to have a snack at any time of day or accompany your wine, or eat lunch or dinner in luxury thanks to its uninterrupted timetable from 13:00 to midnight. From its open kitchen, led by the young cocina vista, liderada por el joven chef Antonio Yerga , who hails from the kitchens of Michelin star restaurants such as Annua (Cantabria) and Les Cols (Girona), you can order dishes based on Extremaduran recipes using the best fresh Iberian products as their base.
These dishes make up a simple menu divided into Señorio de Montanera Iberian cured meats, hot starters such as dry rice with Iberian meats or semi-liquid croquettes with Iberian ham , and cold starters such as salmorejo with ham or a salad with living lettuce, micuit, ham and seasonal fruit. As a main course, all cuts of meat are charcoal grilled and accompanied by different garnishes (beet, piquillo peppers or baby carrots) and purees (boletus, smoked beets or carrot and orange). And to finish, intriguing desserts like the orange with Inés Rosales cake and merengue.
TO TAKE ANYWHERE
At the entrance of the restaurant you can find a small shop to buy acorn-fed Iberian cured ham by the piece or freshly-sliced however you’d like. But in addition to pure Iberian cured ham, you can also find other, equally-exquisite traditional cured pork products. A highlight is the acorn-fed Iberian doblado tenderloin, a traditional product based on a recipe from the south of Extremadura, typical of the traditional slaughter process rescued from obsolescence by Señorío de Montanera. But let’s not forget the other acorn-fed Iberian products such as cured sausage, chorizo, morcón chorizo, traditional tenderloin or lomito tenderloin ; they are available by the piece or freshly sliced, with the possibility of being vacuum packed or wrapped in brown paper, as the Sevillian tradition dictates.
MODERN ANDALUSIAN TAVERN
This new restaurant is conceived with ambiance of an Andalusian tavern. Its decor, designed by the interior designer Blanca Cambas, is reminiscent of the taverns and small tabancos (establishments that emerged in Jerez mixing the concept of tavern and wine shop), with large windows through which you can see the interior from the street and vice versa. In line with this idea, the space perfectly brings together oak wood with black marble, exposed-brick walls and the old wooden beams. The perfect combination of materials, textures and colours to create a modern space while retaining a bullfighting spirit and Andalusian character. Decorative objects play a role, such as an imposing bull’s head and an original bullfighting poster from the 60s that are mixed with photographs of bullfighters.
Address: Calle Placentines, 9.
Timetable: 1:00 p.m. to 12:00 p.m. from Monday to Sunday.
Phone:: 619 86 97 89.
After these two openings, the idea is to continue opening more establishments in different cities to bring the consumer pure, acorn-fed Iberian products included under the Dehesa de Extremadura P.D.O.