Manolo León Plaza del Duque.
Mediterranean, Spanish, Opci. Veganas, Opci. Sin Gluten
Pl. del Duque de la Victoria, 8, 41002 Sevilla, España
Ibéricos y chacinas
Assorted Iberians
Cut of cold cuts, such as loin, Iberian loin and ham, with Manchego cheese and accompanied by toasted bread with olive oil.
Salads and cold dishes
Salad with avocado and melva canutera.
Mézclum, tomato, spring onion, avocado and canutera melva.
Symphony of tomatoes with burrata and sun-dried tomato pesto
A delicate composition of select tomatoes, presented in harmony with creamy burrata and a subtle sun-dried tomato pesto. A play of freshness, sweetness, and Mediterranean intensity, enhanced by the richness of the burrata and the deep character of the sun-dried tomato.
Duck breast salad with candied pears and caramelized hazelnuts
A delicate duck breast salad, accompanied by the sweetness of candied pears and the delicate crunch of caramelized hazelnuts. A composition of contrasts, where the intensity of the duck is balanced with sweet and toasted nuances, creating an elegant and harmonious whole.
Smoked cod salad with oranges, almonds and cherry vinaigrette
An elegant combination of smoked cod and fresh citrus, accompanied by toasted almonds and a delicate cherry vinaigrette. A play of contrasts between the smoky character, the freshness of the orange, and the sweet and slightly acidic notes of the cherry, in a composition with a distinctly Mediterranean character.
Platos Frios
Cheese board with jam and nuts
Four varieties of cheese accompanied by jam and nuts, with toasted bread.
Bread with Cantabrian anchovies (Anchoa and Boquerón)
Slice of toasted bread, with sauce, tomato, Cantabrian anchovy and pickled anchovy.
Mini plate of melva salad
Potato salad, hard-boiled egg, carrot, melva and mayonnaise.
Ajoblanco with diced marinated salmon, oil spheres and microgreens
A refined interpretation of the classic Andalusian ajoblanco, with a silky texture and delicate hints of almond and garlic, accompanied by cubes of marinated salmon that add freshness and depth. The dish is completed with delicate spheres of oil, which provide a subtle burst of flavor, and a fresh microgreens mix that enhances the whole with its vegetal notes. An elegant and balanced composition, where tradition and innovation meet in perfect harmony.
Sea bass tartare, avocado and green apple with lime and dill emulsion
Thinly sliced fresh sea bass, accompanied by the creaminess of avocado and the crisp freshness of green apple. The dish is enhanced with a light lime and dill emulsion, which adds citrusy, aromatic, and refreshing notes, creating a harmonious balance between the tenderness of the fish, the richness of the avocado, and the acidity of the fruit. A fresh, elegant, and nuanced dish.
Warm starters
Manolo Leon croquettes (8 units)
Chicken and ham, made with our usual recipe, accompanied by rice salad.
Aragonese scrambled eggs
Zucchini, onion, potatoes and pepper all poached and wrapped in egg covered with Iberian ham.
Grilled scallops on a bed of sautéed mushrooms, garlic, parsley and butter sauce
Seared scallops, achieving a lightly golden exterior and a tender, juicy interior, served atop a selection of sautéed mushrooms.
The dish is flavored with garlic and parsley and accompanied by a silky butter sauce, which adds depth to the flavor.
An elegant combination of marine flavors and earthy notes, where the delicacy of the scallop blends with the intensity of the mushrooms.
roasted octopus leg
Roasted leg of octopus on Parmentier and EVOO infused with sweet paprika.
Stews
Beans from the farm with beef cheeks
Green beans stew from the farm with beef cheeks and vegetables.
Iberian pork cheeks in Pedro Ximenez sauce on a bed of potato parmentier with celery aroma
Tender Iberian pork cheek, slowly cooked in a delicate Pedro Ximénez sauce until it reaches a melt-in-your-mouth texture and a deep, rich flavor.
It is served on a bed of smooth potato parmentier, subtly flavored with celery, which adds freshness and elegance to the dish.
The intensity and slightly sweet character of the sauce are balanced by the creaminess of the potato, resulting in a comforting, sophisticated, and nuanced dish.
Half a confit oven-baked ham hock on potatoes and hazelnut praline
Half a pork knuckle, slowly confit in the oven to achieve tender, juicy, and succulent meat, crowned with a delicate golden crust.
It is served on a bed of potatoes, accompanied by a subtle hazelnut praline that adds creaminess, toasted notes, and an elegant, slightly sweet counterpoint.
A composition of intense flavors and enveloping textures, where tradition meets a delicate touch of sophistication.
Sea bass ragù with mushrooms and seafood
Sea bass ragù, gently cooked to preserve the fish's texture and natural flavor, accompanied by a selection of mushrooms and shellfish.
The dish is enveloped in a rich and aromatic seafood sauce that enhances the flavors of the sea and adds depth to the dish.
An elegant and comforting dish, where the delicate flavor of the sea bass is balanced by the earthy notes of the mushrooms and the intensity of the shellfish.
Stir-fried noodles with strips of Iberian pork and mushrooms
Freshly stir-fried noodles, accompanied by thin strips of tender, juicy Iberian pork shoulder and a selection of mushrooms that add depth and earthy notes.
The dish is cooked over high heat to integrate all its aromas and flavors, creating a balanced and characterful dish.
An oriental-inspired creation with a Mediterranean essence, where the intensity of the Iberian pork shoulder combines with the delicacy of the mushrooms and the silky texture of the noodles.
Fish
Salmon on a creamy almond base with mushrooms and orange sauce
Salmon fillet, cooked to retain all its juiciness, presented on a smooth and silky almond cream.
It is accompanied by a selection of sautéed mushrooms, which add depth and delicate earthy notes, and is enhanced with an elegant orange sauce with citrusy and slightly sweet nuances.
A balanced and sophisticated composition, where the richness of the almond and salmon finds its counterpoint in the freshness of the orange and the intensity of the mushrooms.
Roasted sea bass, glazed langoustines and sauteed vegetables
Delicately roasted sea bass fillet to preserve its juiciness and enhance its delicate marine nuances, accompanied by exquisite glazed langoustines, which add intensity, sweetness, and depth to the dish.
It is complemented by a selection of sautéed vegetables, carefully cooked to retain their texture and freshness. An elegant composition of flavors and contrasts, where the subtlety of the sea bass meets the intensity of the shellfish and the vegetal notes.
Baked cod on a bed of leek cream and lime emulsion
Slow-baked cod loin, preserved for its firm, juicy texture, is presented on a delicate, velvety leek cream.
The dish is finished with a light lime emulsion, which adds freshness and a subtle citrus note, enhancing the fish's character.
An elegant and balanced composition, where the cream's smoothness blends with the cod's richness and the citrus's vibrancy.
Tuna belly on roasted sweet potato and spiced teriyaki
Precisely seared tuna belly, preserving its succulent texture and intense marine character, is presented on a creamy roasted sweet potato with sweet and toasted notes.
The dish is enhanced with a spiced teriyaki sauce, flavored with cinnamon and cardamom, which adds depth, warmth, and a subtle contrast between sweet and spicy nuances.
A sophisticated and distinctive composition, where the intensity of the tuna is balanced by the sweetness of the sweet potato and the aromatic complexity of the sauce.
Processed Meats and Grilled Meats
Duck breast with candied raspberry reduction, roasted apple and mushrooms
Duck breast, seared to achieve a golden, crispy skin and tender, juicy meat, accompanied by a delicate reduction of candied raspberries, which provides an elegant contrast between sweetness and acidity.
It is complemented by roasted apple, with a honeyed texture and caramelized notes, and a selection of sautéed mushrooms that add depth and earthy nuances.
A sophisticated and balanced composition, where fruity and toasted flavors enhance the intensity of the duck.
Slow-roasted lamb on sweet potato purée with a touch of cinnamon and a reduction of its juices
Slow-cooked lamb, simmered at a low temperature, results in exceptionally tender and juicy meat, with all the character and flavor of traditional preparation. It rests on a delicate sweet potato purée, whose sweetness is complemented by a subtle aroma of cinnamon.
An intense reduction of its own juices adds depth and richness to the dish, creating a harmonious contrast between the sweet and spicy nuances and the deep flavor of the lamb.
Veal escalopes with mustard sauce and sauteed noodles
Tender veal escalopes, cooked to perfection to retain all their juiciness, accompanied by a creamy mustard sauce that adds intensity and a delicate hint of spice.
They are served alongside freshly sautéed noodles, with a light texture and balanced flavor, which complete the dish with a subtle toasted touch.
An elegant and comforting dish, where the tenderness of the veal is enhanced by the character of the mustard and the delicate texture of the noodles.
Suggestions for vegans and vegetarians
Aragonese scrambled eggs without ham
Made with: zucchini, onion, potatoes and pepper, all poached and wrapped in egg.
Pochas with carrots and zucchini
Pochas are a variety of tender and creamy white beans. They are cooked with carrots and zucchini, which add color, texture and flavor to the dish. It's a tasty combination
Casserole of artichokes, mushrooms and almonds
A delicate casserole of tender artichokes and select mushrooms, slowly cooked to concentrate their aromas and flavors, accompanied by toasted almonds that provide a pleasant crunchy contrast and slightly sweet undertones.
A dish with a Mediterranean essence, where the flavors of the land combine in perfect harmony, resulting in a warm, aromatic, and characterful meal.
White garlic with fruit brunoise
White garlic is made with almonds, garlic, bread, olive oil, vinegar and salt, and is served cold. Fruit brunoise consists of fresh fruits finely cut into small cubes, such as apple, melon or grapes, which are added as a garnish.
Vegetable and payoyo cheese lasagna
It is made by alternating layers of lasagna pasta sheets with a mixture of roasted vegetables, such as zucchini, eggplant, peppers and spinach, along with Payoyo cheese, an artisanal Spanish cheese with an intense flavor and creamy texture.
Food for children
Croquettes (6 units) with chips for children
Chicken and ham, made with our usual recipe. With French fries.
Crispy chicken burger with brioche bun
Crispy breaded chicken, perfectly golden brown and tender and juicy inside, served in a soft and fluffy brioche bun.
A combination of textures complemented by fresh accompaniments and a delicate sauce that adds creaminess and flavor.
An irresistible and balanced dish, where the contrast between the crispy chicken and the soft brioche makes every bite a flavorful experience.
Restaurants nearby
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