The Casa del Tigre building is surrounded by legend and mystery. It is said that it once housed the Posada de Santa Teresa and was the home of the Governor of Seville and of a poet. In the 1970s it was also home to José María Lassaleta, director of Jerez Zoo, explorer and adventurer. The most striking part of the story is not that Lassaleta lived in this house on Calle Amparo, in the heart of Seville’s Encarnación neighbourhood, but that one of this illustrious resident’s several pets was a tiger – a huge cat that liked to look out from the balcony, naturally drawing the attention of neighbours and passers-by. So was born La Casa del Tigre (The Tiger’s House), the name of the Seville restaurant that opened in November 2019 and was named before it even opened, since that is how locals already knew the building.
La Casa del Tigre is a family project, the result of the effort and dedication of four friends: restaurateur Emilio Jimeno, maître d’ Pedro Guardia and communications manager Manuel Miura. Chef Luis Plaza brought a creative touch to a space where food takes centre stage, without neglecting the exquisite decor and warmth that fill the place. Guests can enjoy signature cuisine in a relaxed, laid-back atmosphere, with the friendly welcome given to everyone who walks through the door. Honest, traditional cooking with contemporary touches, in which Luis Plaza adds his personal flair to the classics. Hake and pickle ensaladilla, open omelette, puchero taco, meagre hot dog, hake cheeks, seasonal stews and fresh fish from the market are just some of the tempting dishes at this unique, charming restaurant. And in a place with so much history, sherry could not be missing to accompany La Casa del Tigre’s delicious dishes. Manuel Miura says that “sherries are increasingly present in gastronomy and more and more in demand. Their versatility means every style, from fino and amontillado to palo cortado and oloroso, has its place at the table”.
Veal sweetbreads with Finolis
Veal sweetbreads with Finolis is the pairing La Casa del Tigre suggests for Global. Finolis is made from Palomino grapes from old vines in the Pago de Carrascal. It reaches its strength naturally, through overripening of the grapes, first on the vine and then by sun-drying. After hand pressing, the must ferments in cask before static biological ageing. A different and very special wine, produced in limited quantities.
For Pedro Guardia, maître d’ at La Casa del Tigre, “this dry, fresh and mineral wine, with its pungent nose and spicy floral notes, lifts the flavour and intensity of our veal sweetbreads and blends perfectly with the swede purée”.