Palo Cortao restaurant in Seville

Palo Cortao opened its doors in 2016 as a small bar, that specialized in Sherry Wines and offered a few creative versions of classic Andalusian tapas. As the grew in popularity, so did their menu. Palo Cortado is run by a couple: Chef Ángel Rodríguez and enologist Ana Hergueta. The menu is designed to be shared and changes with the seasons to incorporate the freshest and tastiest ingredients. If to all this you add the amazing wine selection (especially those from Jeréz) you get an amazing dining experience in the heart of Seville.

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Average customer review Score for Palo Cortao

9,4

 

Seville CITY GUIDE

 Restaurants in Seville


Style of this restaurant

Spanish gastronomy derives from a very complex history and the influence of many cultures, but also a very diverse landscape. There are very large differences from region to region and despite Spanish gastronomy is meant to be “Mediterranean”, local dishes are to be found in each region or province. There are some very famous “national dishes” like paella or fideua from Valencia, cocido from Madrid, Gazpacho from Andalusia, Pan amb tomato from Catalonia, pintos from Basque country, octopus from Galicia and the list goes on and on… A restaurant offering traditional spanish gastronomy may opt in its menu to offer a selection of some of these dishes.

 

Q Which attractions are near restaurant Palo Cortao

Q Which dishes are typical from Seville?

Ajoblanco is one of Malaga´s most famous dishes. A cold and refreshing soup, ajoblanco may not be as famous as gazpacho but it is as tasty and healthy as its cousin. Ajoblanco is made with almonds and garlic. Small bit of melon and breadcrumbs are added to the dish. If you are in Malaga around September 2nd you will be able to taste ajoblanco in many different variations since this is the dedicated to ajoblanco in Malaga! Porra Antequerana from the village of Antequera is also a cold soup. It is however thick and with tomatoes as its main ingredients. Unlike gazpacho, la Porra antequerana is usually served as a tapa rather than as a starter. Espeto of Sardines is a fantastic way to taste sardines. A traditional espeto implies to grill the sardines right after they have been taken from the sea. As a matter of fact, a espeto is tradionally roasted in the beach, with a burning firewood (though slowly cooked) . Meatballs in almond sauce. This is a typical tapa you will find at many bars and restaurants in Malaga.

Q How much shoudl I tip at this restaurant?

There is no precise rule as to how much to tip in Spain. Spaniards only tip if they consider the service to be good. A 5% is normally considered a good tip. Having said this, some local waiters know tourists tip more than local Spaniards do and may expect more from foreigners.

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  • Price Range 15 - 30

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