Description

In competition with the Taberna del Alabardero for the title of Seville's best restaurant, the Oriza offers upscale fusion of Basque-Andalucían cooking. The restaurant is known for sourcing excellent raw materials, and the ingredients fill the seasonal menu served in the impressive dining room next to the Jardines de Murillo. Dishes include ceviche of monkfish and grouper with clams and olive oil, partridge salad with sherry vinegar and spider crab in San Sebastián style.

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