For the old school dinner and Pak enthusiasts in Delhi, Sevilla has always been higher than a restaurant in Claries – this is a mood. Its al -Fresco setting, with warm candle corners and a menu, which has long made the Mediterranean tastes champion, this place has seen everything from the first dates to the milestone ceremony. So when the news of its relay came out, expectations were naturally high. Will it still catch its signature attraction? Even more importantly, it will serve the type of Spanish food that wants you to book a one -way ticket for Spain?
Brief Answer: Yes. and then some.
The newly improved Sevilla brings a new approach without losing its essence. The menu overshadows its Spanish roots when leaving a place for modern touch. The selection of classic ascetic still saves with dishes like Gambus Al Ajilo, where plum shrimp takes bath in garlic olive oil, and patta brawas, golden potatoes are just drip . Krema de Cailaba, a butter squash soup, velvet and comfortable – one of the bowls that forgets you everything. Esladilla de PETA, a cold Spanish potato salad, the creamy is still light, which mainly makes for an ideal preamble.
Speaking about, seafood-forward dishes in Sevilla remain star attraction. Frutti Di Mare, a strong, seafood -filled pasta, is one of the plates that demand your full attention. Each fork brings fresh shrimp, squad, and clam together, thrown into a sauce that finds the right balance between rich and delicate. The classic lobster ‘A la-aricen’ is a standout, cooked in a deep, tomato-based sauce that gives the natural sweetness of the lobster shine. On the Vegetarian Front, Pella de Verdurus has its own, with saffron-cake rice and crisp seasonal vegetables. If you are comfortably after a meal, the taglitel truel mushroom pasta is an attempt-a attempt, creamy and unexpectedly enjoyment.
A meal in Sevilla, of course, is incomplete without sweets. Tiramisu remains perfect for its Italian origin, airy and light, which is still full of coffee -soaked goodness. Chocolate Hazelnut Pulin texture is pure collapse, a multi -level pleasure that plays with texture keeping the taste familiar. Wonderful winners, however, after a rich meal is Mandarin Sorbet-Zesty, refreshed, and an unexpected palate cleanser.
To complement the experience, Sevilla’s beverage selection remains as effective as usual. The sab Simone is prosecura and festive, while the fishing cat pinot grigio pairs spontaneously with seafood. Charles Roso adds a floral, summer touch to the mixture, but if you like classics, Sevila Sangaria is as good as it gets.
Sevilla’s relocation is not about strengthening himself-it is about purification. The dishes feel more polished, service sharper and overall experience. If you are looking for a reason to see an old favorite again, it is. And if you have never been, it’s okay, now it’s time to change it.
Where: Cleeds, New Delhi
Meal: Spanish, Mediterranean
Price for two: 6000 rupees
