After half a century of existence, Robles Restaurantes, with six establishments throughout Seville and its province, succeeded in rescuing the best of our gastronomic culture, becoming a true model on Sevillian and Andalusian cuisine. Proudly featuring a nice artisan pastrymaking with no additives or artificial coloring, just the flavors once created by our ancestors, in fact, pastrymaking is a key segment having a privileged place at these restaurants. The head and ‘alma mater’ of the confectionery is Laura Robles, daughter of Juan Robles, founder of the House: ‘We eat history, gastronomy was and is an important element linking cultures’. The cultural heritage of Seville, carried by the Guadalquivir river through which so many different cultures entered Andalusia, smells in the stoves of Casa Robles, as for the Islamic influence, with desserts prepared with almonds, fried dough, honey…

Among other delights, we can mention the Semifreddo of turrón (Spanish nougat) and praliné, ‘pestiños’ -typical honey coated fritters-, fried ring-shaped pastry ‘rosquitos fritos’, Honey and saffron Creamy… as well as one of the most characteristic desserts with true ‘Flavor of Sevilla’, the orange and orange blossom Mousse.