Mediterranean in Seville

In this converted 1920s factory, shelves packed with plants are cleverly used to divide up the bar and industrial-scale restaurant space behind, each with separate menu. The bar has well-priced European cheeses and cured meats, while the restaurant embraces creative cuisine: offal-stuffed lamb with salted caramel sauce, and lobster in avocado canelloni; plus oysters with ponzu, and cubed bluefin tuna.