Sobretablas
Restaurant · El Porvenir ·
Inventive Spanish fare & Andalusian wines from award-winning chefs
Inventive Spanish fare & Andalusian wines from award-winning chefs
"At Sobretablas, prepare for a total sensory experience with foams, elixirs, and delicate purees, and a casual-elegant, plant-filled space. The hake in pil pil sauce with chard will make even the most stoic diners moan. And the dish of roasted scallions with an Iberian ham emulsion, cured pork cheek, and egg yolk is almost too beautiful to eat. The eight uncommon wine pairings from lesser-known regions of Europe are a journey that’llleave you tipsy yet enlightened. We recommend the ten-course tasting menu for the full Sobretablas experience, but most everything can be ordered a la carte. This is the place you go to impress, celebrate, or treat yourself to a night of decadence." - Aileen Weintraub
"Near María Luisa Park, I appreciated this Bib Gourmand plant‑filled restaurant where chef Camila Ferraro reimagines Andalusian classics—salmorejo with figs and smoked eel, stewed chickpeas and spinach in a samosa, mackerel in a whiskey sauce and ajo blanco with tuna belly—supported by a drinks list of over 150 wines." - Agnish Ray, Adam Turner
"The culinary interest in this restaurant is on the up thanks to the fact that the young couple here (Camila Ferraro is in charge of the kitchen, with her partner acting as sommelier and running the front of house) met while working at the legendary El Celler de Can Roca. The chef’s humble, consistent approach is evident in her modern cooking with clear regional and traditional influences, to which she adds her own distinctive personality to cuisine that includes options for sharing and the Sobretablas Deluxe tasting menu (with an added wine pairing). On the latter, we particularly enjoyed the delicious velouté of chickpeas and red prawns. This attractive restaurant takes its name from a specific stage of sherry production, after which the sherry-master decides if a wine should become a fino or oloroso." - Michelin Inspector
"After stints at some of the best Michelin-starred restaurants in the country, chef Camila Ferraro and sommelier Robert Tetas opened up their now award-winning restaurant in a 1920s-style building originally constructed for the Ibero-American Exposition. Let Tetas guide you through the alluring wine list, which focuses primarily on Andalusian varieties and unique sherries, a far cry from your grandmother’s syrupy aperitivo. Then dive into Ferraro’s seasonal tasting menu; her devotion to seasonality and respect for local ingredients continues to bring her national accolades." - Megan Lloyd
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