A surprising mix of Andalusian and Catalan cuisine, created by Carles Abellan to Sevilla. The Hotel Alfonso XIII, the proposal incorporates restoration ENA, a space for tasting of appetizers, dishes to share, tapas, cocktails and wines that seeks to create a new relationship between two kitchens with identity: Catalan and Andalusian. Incorporating Carles Abellan in front of ENA, adds a contemporary key, with a strong international reference. Sevillian cuisine connoisseur, after leading the gastronomic experience of the Hacienda Benazuza, today Carles Abellan shows the best of the new Spanish cuisine proposing a new gastronomic axis: Sevilla / Barcelona.

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