We went back to Bodega Dos de Mayo a couple times because all of their food was delicious!

Pictured food:

  1. Espinacas con Garbanzos
  2. Alcachofas a la plancha con Jamón
  3. Atún Corte Oriental
  4. Pimientos de la Axarquía asados en leña
  5. Nido de Bacalao y Espinacas
  6. Gambas al Ajillo
  7. Solomillo en salsa Mozárabe

A white plate of espinacas con garbanzos, a traditional Andalusian stew of sautéed spinach and chickpeas in a dark, savory sauce. The dish is topped with a wedge of hard-boiled egg and served with a slice of crusty white bread. The hearty texture and deep color make it look rustic and nourishing.A square white plate with grilled artichoke quarters, slightly charred at the edges, topped with thin slices of jamón ibérico. A slice of fresh tomato sits beneath with a drizzle of green herb oil. The balance of smoky vegetables and cured ham makes it visually and texturally appealing.A black plate with thick slices of seared tuna, identified as Atún Corte Oriental. The tuna is raw and vivid pink at the center, with a lightly seared outer edge. A line of Asian-inspired sauce runs across the top, enhancing the rich, buttery look of the fish.A white plate with Pimientos de la Axarquía—wood-fired roasted red peppers. The peppers are sliced and glistening with olive oil, mixed with diced white onions and sprinkled with coarse sea salt. Flakes of tuna or bonito rest on top, contrasting with the peppers’ intense color and shine.A carefully layered timbale identified as Nido de Bacalao y Espinacas. The base is formed from thin, crispy potato threads, supporting layers of spinach and flaky cod, all topped with a golden crust of baked béchamel or cheese. A balsamic reduction surrounds the dish, adding a glossy, elegant touch.A rustic clay dish filled with bubbling gambas al ajillo—shrimp sizzling in hot garlic-infused olive oil. The shrimp are plump and slightly curled, surrounded by visible slivers of garlic and chili flakes. The intense bubbling emphasizes freshness and immediate serving.A white plate with Solomillo en salsa Mozárabe—grilled pork tenderloin medallions smothered in a creamy, orange-hued Moorish-style sauce. The dish is served with thick potato wedges. The warm color of the sauce and its speckled herbs evoke richness and aroma.A restaurant door with multiple accolades including Michelin Guide recommendations for 2015, 2016, and 2018, and TripAdvisor “Certificate of Excellence” and “Hall of Fame” awards. The window also displays “Top Choice” recognitions in Spanish and Chinese, a grapevine graphic, and a QR code for the digital menu.

2025-05-22

We took a guided tour at Palacio de las Dueñas, which was the private residence of a duchess until it was turned into a museum when she passed away a decade ago.

The flowers in the courtyards were beautiful and the interior was rich with art, photos, tapestries, and classic artifacts of Seville.

A garden path lined with neatly trimmed orange trees leads to a house with a white balcony framed by vibrant bougainvillea. The lush greenery contrasts with the magenta flowers covering the building’s façade.A dense cluster of blooming magenta bougainvillea, with delicate white centers peeking through paper-thin bracts and green leaves interspersed throughout the mass of flowers.A towering banyan tree with a wide trunk and sprawling aerial roots stands in a walled courtyard garden, its thick canopy of green leaves silhouetted against an overcast sky.A close-up of vivid pink bougainvillea bracts with tiny white tubular flowers at the center, showing fine veining and delicate petal texture illuminated by sunlight.A leafy orange tree filled with ripe, bright orange fruit. Sunlight filters through the foliage, casting a dappled glow on the glossy green leaves and citrus.A lush courtyard garden with manicured hedges, flowering plants, and a central fountain, surrounded by arched porticos with intricate Moorish detailing on the walls and columns.A view looking up at a palm tree framed by the curve of a weathered arch with stone teeth, set against a clear blue sky.An ornate sitting room with dark wooden beams and orange walls, decorated with large medieval-style tapestries, gilded furniture, and a collection of antique objects arranged on side tables.A richly decorated salon featuring a large coat-of-arms tapestry, antique furnishings, ornate mirrors, and a grand chandelier, with porcelain vases and framed artwork adding to the lavish decor.A museum-like room filled with traditional Andalusian memorabilia, including two mannequins in colorful flamenco dresses, a short jacket on a chair, and walls densely covered with framed posters, paintings, and decorative plates.

2025-05-22

Eslava was another restaurant that we fell in love with.

Pictured food:

  1. Alcachofa navarra natural salteada con ajo frito y virutas de bacalao
  2. Un cigarro para Bécquer
  3. Zamburiñas
  4. Salmón curado a las finas hierbas con salsa de yogur
  5. Yema sobre bizcocho de boletus
  6. Solomillo al cabrales
  7. Tarta de queso

Tender artichoke petals arranged like a blooming flower, topped with delicate shreds of salted cod and golden slivers of crispy fried garlic, lightly dusted with paprika for a pop of color and flavor.A crisp, golden pastry cigar filled with rich squid ink and seafood, artfully cracked to reveal its inky black interior, served over a dollop of smooth white sauce and garnished with a deep red flower petal for contrast.Two beautifully seared scallops nestled in their shells, drizzled with a bright yellow sauce and topped with fresh pea shoots, offering a vibrant, ocean-fresh presentation on a minimalist white plate.Thin slices of herb-cured salmon laid in elegant rows over a creamy yogurt sauce, finished with a light drizzle of olive oil and scattered herbs that highlight the fish’s marbled texture and vibrant orange hue.A silky egg yolk perched atop a moist mushroom sponge cake, with truffle-infused cream pooling around the base, and topped with crystals of salt and cacao nibs that add texture and umami depth.Juicy pork tenderloin medallions bathed in a velvety Cabrales blue cheese sauce, garnished with microgreens and served over golden slices of potato, creating a creamy, hearty, and satisfying dish.A slice of rich, baked cheesecake with a golden crumble topping, resting on a pool of glossy red berry sauce, garnished with an edible flower that adds elegance and a touch of color.A close-up of Eslava’s menu, featuring a textured gray cover held by a shiny gold clip engraved with the restaurant’s name, with a wine glass and patterned shirt visible in the softly blurred background.

2025-05-23