Besides the technique, the good work in the kitchen has much to do with the raw material used. Best products guarantees a high percentage of the success of the recipe as long as the execution is correct.

At El Rinconcillo we know the importance of fresh and quality products to make a difference. Our dishes, typical of traditional Andalusian-Mozarabic cuisine, are based on fresh products from different parts of the country.

Every day we bring to our establishment fish, meat and vegetables from the best possible suppliers. All of them comply with the applicable food regulations, always respecting safety standards, such as discharge temperatures and storage requirements.

In addition, at El Rinconcillo and La Trastienda del Rinconcillo we manipulate these products in our facilities. Thereby, we control the whole process of elaboration and the quality in the final product.

Thus, in our menu you can find fish that come directly from the Cantabrian Sea (hake, sole, octopus, part of the seafood, turbot, clams and monkfish) and others that do it from the Atlantic, specifically the coast of Huelva and Cadiz, such as the corvina, acedía, anchovy, pijota, mullet, shrimp, shrimp, coquina and tuna fish.

Regarding the meat that we elaborate, they come from Huelva and Extremadura (the Iberian ones), of Galicia and Cantabria (the calf), of Cadiz (the retinta) and of Burgos (the lamb). And also from Huelva and Extremadura are the iberian hams and the slaughters we serve daily, while the cheese comes from Zamora.

We use all of them to recall every day the most traditional recipes of the Sevillian cuisine, although it may be that the final taste also has something to do with the centenarian air that breathes our walls … That is the secret “ingredient” that can only give the history.