Baked Scallop with basil aioli.
Matured steak tartare with cured egg yolk.
Fray Melitón
A gastronomic tribute to the marriage of Seville with the opera, its cuisine is based on exquisite treatment of the best product. Located in a typical house with local architecture, right next to the bullring
El preludio. Baked Scallop with basil aioli.
Primer acto. Bravas Melitón with our traditional sauce, citrus mayonnaise and piparras.
Entreacto.. Cod cocochas in pil-pil sauce
Cavatina. Matured steak tartare with cured egg yolk.
Concertante. Sweet piquillos peppers.
Tuesday – Thursday:
13-17h. | 20-00:00h.
Friday & Saturday:
13-00:00h.
Sunday:
13:00-17:00h
Antonia Díaz, 33
41001, Seville
692 132 337
