I thought a lot about this title. The fact is, this is a pricey restaurant for Seville, and we went there for a “special” meal. It was not the best meal that we had, but there was one part of it that was so exquisite, it’s worth going, just for that…

The place oozes style, with soft lighting and a lot of wood. It is quite a surprise as, in the dark, it is hard to get to, and to be honest, rather threatening, approached either down a dark alley, or from an even darker riverside path, so bring a torch or a bodyguard if you are walking.

Service was attentive, but as we were sat by the kitchen hatch, things were a little noisy and crowded. You can see how narrow the restaurant is from the photo above.

Comprehensive wine list, although the Triana Spritz did not meet with universal approval, but mainly because it was somewhat stronger than its London equivalent (which was annoying as my G&T was somewhat weaker…).

So, time for the small slice of perfection. The Duck liver pate was just unbelievable. Smooth, but simply the best tasting pate I have ever had. Pate seems to be a big thing in Seville, and all of it was good, but this was quite simply the best I have ever tasted. I thought about going back for lunch just to try it again.

Unfortunately, the rest of the meal disabused me of that idea. It was not a bad meal, but didn’t live up to that one amazing starter, or the price.

I think all of the love was poured into the Duck pate. Our other starter was “the only dish that has been on the menu since we opened”, which is a cod “cupcake”, together with what are in effect deep-fried prawns. The cupcake was dry and lacking in flavour, and the prawns, well, let’s say I have had better…

And then things went downhill a little more.

My companion had the Parrillada Verduras, which is a posh way of saying grilled vegetables. Very average, and not many of them for the price. And for anyone who thinks I do not appreciate what they should be like, I have cooked my very own verduras on my very own parrilla at Parrillan in Kings Cross, and they are exquisitely tasty and moist when done properly.

But I reserve my special criticism for my 300g of clams at 25 Euros. Averagely tasty but not a main meal at all at the price. Also, somehow an annoying mix of butter and liquor, which ended up being about 50:50, so a little too wet to mop up with bread.

It’s a lovely restaurant, but really only worth treking over to Triana in the dark if the world’s best Duck pate is still on your bucket list.

Rating: 3.5/5