Abantal

This elegant restaurant, the name of which is the linguistic predecessor of the Spanish word for apron ("delantal"), is enthusiastically run by a chef who brings his full expertise, emotion and intrinsic personality to his cuisine.
Head chef Julio Fernández oversees everything that goes on here with the clear objective of transferring traditional Andalucian flavours to a more cutting-edge culinary approach, while maintaining the authenticity of local ingredients and produce and their seasonality. In the renovated room, the decor of which is akin to that of a museum, choose between two tasting menus with different numbers of courses, but both offering a wine pairing option. For an even more intense dining experience, why not book the chef’s table in the kitchen?