Tablafina Sevilla is the new gastro space in the NH Plaza de Armas hotel. A comfortable and casual place, available at any time of the day for breakfast, lunch, dinner or to get a quick bite. A concept based on the fundamental pillars of the Spanish tapas culture: cured meats, cheese platters and preserves, as well as the tapas made in the kitchen, all time classics served in small portions. Tablafina has a table area, a bar and a cheese and cured meats exhibitor with its cutting board table and a wine glass showcase. There is also another area with a terrace in the street next to the restaurant.
In their proposal, we can find from a selection of preserves, cured meats and cheese platters with denomination of origin, without forgetting the different classical tapas based on Andalusian traditional dishes, with a new format and special touch, such as “Patatas aliñás” with Melva canutera and porra antequerana cold soup, marinated sturgeon fillets or small beans with squid, among others.
Tablafina Sevilla is advised by Abel Valverde and David Robledo, Head Waiter and Sommerlier respectively at Santceline (1 Michlein stars and 3 Repsol Suns) who have designed a menu based on local product and Andalusian gastronomical specialties.
The Tablafina Sevilla offer is made of Iberian ham from Guijuelo, Huelva and Los Pedroches, cured meats, quality preserves, national and international cheeses chosen by Abel Valverde, crunchy fritters, fresh salads, typical recipes and emblematic dishes from other Tablafina restaurants like Madrid, Barcelona and Milan, as well as a sweet ending with different desserts. This menu is completed by their drinks and wine menu, the latter ones specially selected by David Robledo.