Manolo León Plaza del Duque.
Opci. Veganas, Opci. Sin Gluten, Spanish, Mediterranean
Pl. del Duque de la Victoria, 8, 41002 Sevilla, España
Iberian, cheeses and breads
Cheese board with jam and nuts
Four varieties of cheese accompanied by jam and nuts, with toasted bread.
Assorted Iberians
Cut of cold cuts, such as loin, Iberian loin and ham, with Manchego cheese and accompanied by toasted bread with olive oil.
Bread with ham, tomatoes and olive oil
Slice of toasted village bread with a touch of garlic, olive oil, tomato, and Sanchez Romero Iberian Ham...
Salads and cold dishes
Salad with avocado and melva canutera.
Mézclum, tomato, spring onion, avocado and canutera melva.
Goat cheese salad with candied pears, almonds, and tender shoots with peach vinaigrette
A mix of green leaves, creamy goat cheese, sweet caramelized pears, crunchy almonds, and a fruity peach vinaigrette. Fresh, balanced, and sophisticated, it's ideal as a starter.
Symphony of tomatoes with burrata and basil emulsion
A fresh and vibrant dish that combines various cuts of cherry tomatoes, kumato tomatoes, creamy burrata, and a basil and olive oil emulsion, providing a herbal and aromatic touch. Colorful, light, and perfect as a summer starter.
Crispy Chicken Salad with Roasted Vegetables and Greek Yogurt Dressing
Fresh salad with crispy chicken, roasted vegetables like peppers and zucchini, tender sprouts, and a Greek yogurt dressing with lemon, garlic, and fresh mint. Flavorful, colorful, and balanced.
Smoked salmon salad with ratté potatoes, citrus vinaigrette and focaccia crisps
This is a fresh, sophisticated dish full of contrasts. It combines the smoothness and intense flavor of smoked salmon with the tender, slightly creamy texture of ratté potatoes, a small and delicate variety. The citrus vinaigrette adds a vibrant, acidic note that balances the richness of the salmon, while the focaccia crisps add a crunchy, aromatic touch.
Platos Frios
Bread with Cantabrian anchovies (Anchoa and Boquerón)
Slice of toasted bread, with sauce, tomato, Cantabrian anchovy and pickled anchovy.
Scallops with white garlic and baby broad beans
Grilled scallops on a base of white garlic with pine nuts and candied broad beans.
Tuna tartar with creamy mago and tajine
The tuna, cut into small cubes, offers a tender texture and a pure, delicate flavor, enhanced by its raw preparation.
The smooth, sweet mango cream provides a tropical contrast that balances the intensity of the fish, while the tagine, a Moroccan spice blend with spicy, citrus, and slightly smoky notes, adds a touch of complexity and sparkle.
This dish is an explosion of fresh, contrasting flavors, ideal as a sophisticated starter or for a nuanced culinary experience.
Mini plate of melva salad
Potato salad, hard-boiled egg, carrot, melva and mayonnaise.
Warm starters
Crispy artichokes with tomato boronia and ham shavings
Candied and fried artichoke, on a base of tomato and ham shavings.
(2 units).
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.
Confit leeks gratin with hollandaise, salmon slices and oil spheres
The leeks, slowly confit to a tender texture and a delicately sweet flavor, are crowned with a creamy gratin hollandaise sauce, which adds richness and a golden touch. The fresh, lightly salted salmon slices add a gentle contrast, while the oil spheres, with their burst of concentrated flavor, elevate the dish with a modern and surprising touch.
This combination of subtle flavors and contrasting textures makes for a refined starter.
roasted octopus leg
Roasted leg of octopus on Parmentier and EVOO infused with sweet paprika.
Stews
Wok dam with noodles, vegetables and okonomiyaki sauce
Fresh vegetables, Iberian pork meat and pasta, prepared in a wok with soy sauce and okonomiyaki.
Bulltail millefeuille with Manchego cheese slices
It is a dish that combines layers of tender and tasty stewed oxtail meat with slices of Manchego cheese, a Spanish cheese with an intense and characteristic flavor.
The layers alternate to form a millefeuille, which is baked until the cheese melts and a crispy golden layer forms on top.
Sailor noodles
Marinara sauce usually includes ingredients from the sea such as clams, squid and shrimp, cooked in a base of tomato, garlic, white wine and aromatic herbs. They are served over noodles, creating a hearty and tasty dish, with fresh and seafood flavors.
Beans from the farm with beef cheeks
Green beans stew from the farm with beef cheeks and vegetables.
Iberian cheeks in tempura and cheese sauce
Braised cheeks and presented in crispy tempura on a background of truffle juice and mushrooms, with a payoyo cream.
Fish
Sea bass on roasted salmorejo and sautéed prawns with vegetables
Corvina on roasted salmorejo and sautéed prawns with vegetables is a Mediterranean dish that combines elegance and vibrant flavors.
The corvina, with its white, juicy flesh, is cooked with precision to highlight its delicate texture.
The creamy roasted salmorejo, with a smoky touch of tomato and olive oil, provides a rich and deep base, while the sweet and tender sautéed prawns are accompanied by fresh, crunchy vegetables, adding color and contrast.
turbot
Turbot, a white fish with firm flesh and a mild flavor, is grilled with a little olive oil and salt until the skin is crispy and golden, and the flesh is tender and juicy inside.
Suggestions for vegans and vegetarians
Aragonese scrambled eggs without ham
Made with: zucchini, onion, potatoes and pepper, all poached and wrapped in egg.
Warm roasted vegetable salad with yogurt vinaigrette
This warm roasted vegetable salad with yogurt vinaigrette is a light and nuanced dish that highlights the natural flavors. The vegetables, roasted until caramelized, offer a tender texture and a smoky sweetness.
The creamy, slightly acidic yogurt vinaigrette adds freshness and a milky note that balances the intensity of the vegetables.
This dish combines rusticity and sophistication.
Confit leeks gratin with hollandaise
The leeks, slowly cooked in oil until they reach a tender texture and sweet flavor, are coated in a creamy, rich, and slightly citrusy hollandaise sauce. Gratinated until golden, they offer a contrast between the softness of the interior and a crispy surface.
Crispy artichokes with tomato boronia (without ham)
Candied and fried artichokes on a tomato base.
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
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.
Restaurants nearby
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