The story
In the quiet El Porvenir neighbourhood of Seville, Sobretablas occupies a nearly century-old building constructed for the 1929 Ibero-American Exposition. Chef Camila Ferraro and sommelier Robert Tetas, who met while working at El Celler de Can Roca, opened the restaurant in October 2018. Their project quickly earned recognition, including a Michelin Recommended distinction, as well as awards such as Best Opening in Seville and Revelation Chef at Madrid Fusión for Ferraro.
The kitchen works with a clear philosophy: “elaborations with a traditional base and avant-garde touches both in techniques and products.” The menu changes seasonally, rooted in Andalusian gastronomy and traditional ingredients, but updated with modern preparations. Ferraro’s experience in Michelin-starred kitchens across Andalusia and Catalonia shines through in the precision and creativity of each dish.
The restaurant is spread across two floors, with high ceilings, large windows that flood the rooms with natural light, and a spacious terrace. The capacity is limited to 35 diners, ensuring an intimate, unhurried experience. Private dining rooms are available for special events. The atmosphere is relaxed yet polished – a place for long lunches and dinners where every detail is attended to.
Robert Tetas, twice named second-best sommelier in Andalusia, oversees a cellar of more than 750 national and international references. The selection includes classic labels alongside small producers, with a particularly deep offering of Jerez wines, available by the glass or bottle. Sparkling wines from Spain, natural and organic wines, and a curated list of pairings complement the menu. Tetas’s expertise ensures that the wine list is as thoughtful as the cooking.
Sobretablas is a restaurant that respects its roots while looking forward – a confident, understated expression of modern Andalusian cuisine in Seville.
Recognition
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