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San Fernando Restaurant

Hotel Alfonso XIII, a Luxury Collection Hotel

Façade view of Hotel Alfonso XIII
Located in the magnificent colonnaded Andalusian-style courtyard of Hotel Alfonso XIII, Restaurante San Fernando provides a unique culinary experience in the heart of Seville. Lunch and dinner are both elegant affairs with a full à la carte menu featuring modern interpretations of Spanish classics to married with an extensive wine list. On Sundays, the patio and surroundings are infused with live piano notes; the perfect marriage to Seville´s best brunch.
  • Hours Of Operation
  • Breakfast: 7:00 AM - 11:00 AM
  • Lunch: 1:00 PM - 4:00 PM
  • Dinner: 8:00 PM - 12:00 AM
  • Inside of lobby with diamond tile and decorative pillows
  • Couch with pillows and chairs
  • Tartar

À la carte

Salads

Green - 16
Garden leaves, artichokes, green asparagus, avocado, sun-dried tomato, parmesan, sherry vinaigrette
Shrimp and mushroom - 18
Warm salad, Módena vinegar
Samphire - 17
Celery, cucumber, pear, citrus oil

Raw

Almadraba tuna carpaccio - 19
Small Mediterranean vegetable salad, almond dressing
Salmon tartare - 17
Avocado emulsion, sour cream

Entrees

Iberian ham - 32
From Jabugo gran reserve (DO), traditional garnish
Cheese board - 16
Plum marmelade, tapenade, bell pepper and ginger chutney, crisp bread
Foie gras - 20
Caramelized apple, kumquat ragout
Artichokes, asparagus and leek - 17
In tempura, creamy goats cheese
Bull tail ravioli - 18
Cauliflower pure, spinach, truffle
Octopus - 19
Grilled, potato foam, extra virgin olive oil, La Vera paprika
Scallops - 20
Crispy vegetables, beetroot reduction, basil oil

Soup

Salmorejo - 16
Roast pineapple, prawn carpaccio, olive oil spheres
Iberian ham consomme - 14
Slow cooked egg, confit wild mushrooms, tartufata

Meat

Betanzos beef fillet - 32
Tomato and tarragon compot, shallots, Café de París
Iberian pork shoulder - 28
Creamy poplar mushroom rice, green asparagus
Rack of lamb - 28
Herb crust, aubergine caviar, confit garlic, lamb jus
Veal fillet - 29
Apricots, peas, kale, truffle jus
Free range chicken - 25
Ajo colorao, crisp pork belly, broad beans, morel emulsion
Barbary duck breast - 27
Baby chard, pumpkin, orange syrup and its jus

Fish

Sea bass - 26
Saffron potatoes, fumet, mange tout olives
Stone bass - 25
Creamy cuttlefish rice, ink, dill oil
Red snapper - 27
Baby spinach, gazpacho vinaigrette
Monkfish - 26
Green herb sauce, clams
Salmon - 24
Fennel stew, edamames
Lobster - 32
Traditional rice stew, scarlet shrimps

Dessert

Lingot - 8
Dark and white chocolate, orange foam, mint sponge
Torrija - 8
Cinnamon ice cream, butterscotch sauce
Apple tart - 8
Served warm, vanilla ice cream
Tocino de cielo - 8
Vanilla and orange blossom soup
Chocolate coolant - 8
Cookies, coffee cream, Jerez brandy mousse
Fruit - 8
Osmotized, mandarin sorbet
View the Full Menu