Menu
A warm and welcoming atmosphere that makes you feel at home, with a spontaneous and delicate cooking style that reflects the simplicity and true tradition of Italian cuisine in Seville.
“Prendete posto in un luogo speciale…
dove la Buona cucina è in tavola tutti i giorni”
As Italians, we respect the rules of traditional Italian cuisine, which never forgets to pay attention to the raw material and to always using fresh, select and quality ingredients. At our Italian restaurant in Seville, we focus on home-made food, where the bread, pasta and sweets are made in-house, as well as the pizza made in a wood-fired oven. It is the ideal place to enjoy simple and light cuisine, made with authentic flavours.
Following the canon of the Napoletana pizza tradition, we have opted for a recipe that evolves positively to improve the digestibility of the dough. We prepare the pizza from a preferment called "biga", a solid sourdough with alcoholic fermentation that favors the extensibility of gluten. The result is a pizza that stands out for its lightness and its hydration, in which 86% of the dough is water.
There are three key aspects in our recipe: the sourdough preferment known as “biga”, the high hydration of the final dough, made up of 86% of water, and the cooking temperature of the pizza.
In 2019 we have obtained the "Eccellenza pizza Napoletana" award in recognition of the classic method of making pizza Napoletana, a recipe that has evolved positively in the GMI Group.
Following the canon of the Napoletana pizza tradition, we have opted for a recipe that evolves positively to improve the digestibility of the dough. We prepare the pizza from a preferment called "biga", a solid sourdough with alcoholic fermentation that favors the extensibility of gluten. The result is a pizza that stands out for its lightness and its hydration, in which 86% of the dough is water.
There are three key aspects in our recipe: the sourdough preferment known as “biga”, the high hydration of the final dough, made up of 86% of water, and the cooking temperature of the pizza.
In 2019 we have obtained the "Eccellenza pizza Napoletana" award in recognition of the classic method of making pizza Napoletana, a recipe that has evolved positively in the GMI Group.
In our fresh pasta laboratory, we bring the best of Italy to our restaurants.
We follow the recipes of classic Italian cuisine, but we are also proud to promote its positive evolution. All our dishes are entirely prepared by us, from the homemade fresh pasta to the pizza, that follows the canon of Napoletan eccellenza.
In our laboratory, we put the same care and dedication as in each dish that is served in our restaurants, offering an authentic and magnificent Italian gastronomic experience.
In our fresh pasta laboratory, we bring the best of Italy to our restaurants. We prepare our fresh pasta daily, using 8 eggs for every kilogram of soft wheat flour from Italy, with fresh, top-quality ingredients. Our production process is 100% handmade, we respect the traditional way of doing things, times and ways.
Every day we send fresh Rigatoni, Spaghetti, Fettuccine, Mezzaluna and Ravioli to our restaurants. We follow the recipes of classic Italian cuisine, but we are also proud to promote its positive evolution.
In our laboratory, we put the same care and dedication as in each dish that is served in our restaurants, offering an authentic and magnificent Italian gastronomic experience.
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