Salvaje, A Surprising Space to Re-invent the Andalusian Cuisine in the Best Way

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From the Sal Gorda group, a well-known acquaintance of the city, Salvaje comes to us. Hand in hand with Javier Pascual, whose ambition has made him develop two projects in one, with a strong dynamic of expansion that has only just begun.

And what is Salvaje? Salvaje is a grocery store and restaurant. It’s sharing space, but not a menu. And it is, go spaces! Located in an old foundry where all the irons are manufactured for the expo of 92 in Seville. They have managed to take advantage of all the possibilities that the place offered them in the best way, achieving an intimate and diaphanous place. How? Well, with plants, many plants, with lots of green and lots of life. So much that even the name is written out of natural moss. It is such an interesting place as they don’t do anything you would commonly find elsewhere.

Salvaje is divided into two areas(at the moment) a first part with high tables that is called abaceria, with fast tapas, cold meat and cheeses. The second part is what they refer to as the room. With more elaborate tapas and meat by weight. The menus of both spaces cannot be mixed, but whatever you choose, you will always have an excuse to return.

Also, this has only just begun. Since they have kept the old foundry chimney and have made it a barbeque for their grilled meats. Salvaje will also count in the very near future with a cocktail selection, thus being able to enjoy a wonderful after-dinner experience. And this does not end here, because Salvaje also has a double height, even to open to the public but has a projection to be another room in which to hold future events.

Then, with such variety we will ask ourselves what we can find in Salvaje. Well, to start, we recommend the bao de pringa, an incredible dumpling of secret and squid, its spectacular ceviche and of course try some of their cheeses or cold meats, as they rotate constantly and have no waste.

On the other hand of the menu of the lounge is his fried hake confit, his shoulder of piglet asacada or his “osobuco” lying. Since the osobuco is only in its appearance, discovering when it proves that it is a delicious tartar stick. You can also choose the meat to weight, made as we said before on wood barbeque. Or for the most traditional croquettes, they are present on both menus and we assure you they will not go to waste on your plate.

As for the desserts, because we all know a meal is not complete without a sweet at the end. It is absolutely essential to try their chocolate and mint mus in a yogurt base. Its appearance (in addition to its flavor) is really surprising since it could be a real piece of land, the purest essence of “wild”. And if you decide to repeat, there is no doubt that anyone would do it as well. You will always have something new to choose from, as some of their desserts are constantly rotating.

It should be noted that all their kitchen is fully prepared. Reinventing Andalusian food as they see it, using the dishes of a lifetime, always with great respect and love for the product. Thus, making Salvaje a renovated version of the old tasca, a place that everyone should know about.