No Lugar

Flip

The basic concept behind any restaurant is the construction. Where will it be located? Where will the kitchen and the stove belong? Just as an artist pours his paint and a writer caps his pen, a chef must first construct his restaurant.

Art and gastronomy have come hand in hand numerous times. In times of crisis, it can be the peacemaker that brings two forces together.No Lugar blends multiple flavors in a similar way. The traditional Andalusian food paired with international influences is a reflection of the multinational team of chefs that work in the kitchen.

Chefs from Portugal, Pakistan, Seville and Antequera come together to serve a wonderful mixture of cuisine. Zucchini tagliatelle with cream of eggplants, couscous with prawns, baked Tajine, fritters cassava with smoked trout, spinach porrilla, ratatouille with fried egg… we could go on for days.

These are just some of the savory dishes that can be found on the menu, which stresses the use of local and organic produce. At No Lugar, aesthetics are supported by the ethical idea that what you serve is a representation of yourself and the place you came from.

Thus, the dishes here are served not only with personal pride, but the pride of Seville. Next time you’re in the area, make sure you stop into this cozy little restaurant.