The story
Casa Regina anchors its modern Italian cooking in Sevilla, guided by founders Ece and Onur Garip. The kitchen relies on established techniques rather than heavy modification. Wood ovens handle the bread base for their pizzas while fresh dough rolls into handmade pasta shapes daily. Their disciplined approach earned a Gault&Millau score of 11.5 for 2026, recognizing how they translate trattoria roots without losing authenticity.
Diners encounter straightforward preparations that highlight ingredient quality over complex sauces. The wood-fired crusts provide a charred contrast to simple toppings while handmade pasta arrives al dente. Each dish follows a clean layout that respects the original flavors. This focused plating keeps the attention squarely on the Italian kitchen traditions they aim to preserve.
The dining space maintains a relaxed trattoria feel where conversations flow easily across tables. Soft lighting and familiar layouts create a setting that feels comfortable rather than staged. Guests often pause at the bar to sample original cocktails before their main course begins. A rotating selection of Italian and Turkish wines complements the savory plates perfectly.
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