Restaurant in Seville, Spain
Serious Andalucian cooking, tasting menus, fair price.
Manzil is a strong choice for a special occasion dinner in Seville: a Michelin Plate-recognised, contemporary Andalucian tasting menu restaurant led by Bocuse d'Or competitor Juan Andrés Morilla. The meal opens with kitchen-counter appetisers before moving to the table, creating a structured two-act format that justifies the €€€ price. Book one to two weeks ahead for weekend sittings; Tuesday through Saturday only.
Manzil is the right call for a special occasion dinner in Seville when you want serious Andalucian cooking served with a sense of theatre, at a price point below the city's top-tier splurge options. Chef Juan Andrés Morilla has represented Spain at the Bocuse d'Or competition — that credential matters when you're weighing whether the €€€ price range is justified. If you're celebrating an anniversary or a milestone meal and want a restaurant that opens with kitchen-counter appetisers before moving you to your table, Manzil delivers a format that feels considered rather than routine. It is closed on Sundays and Mondays, so plan your visit for Tuesday through Saturday.
Walk into Manzil on Calle Alfonso XII in central Seville and the first thing that registers is the walls: large-format paintings of animals and vegetables covering the room, giving it a personality that sits somewhere between art gallery and serious dining destination. The open kitchen is visible from the start, and the experience begins there , appetisers at the kitchen counter before you're seated at your table. This two-act structure is worth knowing about before you arrive, because it shapes the pacing of the meal. Budget at least two and a half hours. The format suits couples and small groups who want to be moved through an experience rather than simply fed.
Morilla has built his cooking around Andalucian identity , not as a nostalgic exercise but as a contemporary argument for what the region's ingredients and techniques can do. Two tasting menus, named Morada and Manzil, anchor the dining experience. Both are composed of small plates built around texture and pairing rather than portion size. The Michelin Guide recognised Manzil with a Plate in 2024, a signal that the cooking meets the technical standard the format promises. Opinionated About Dining ranked it 469th among leading European restaurants in 2024 and moved it to 547th in 2025 , a slight drop, but still a position that places it comfortably within the upper tier of Seville's contemporary dining scene. A Google rating of 4.7 from 232 reviews reinforces the consistency of the experience across different sittings.
For a point of comparison elsewhere in Spain: Manzil operates in the same register as thoughtful regional tasting-menu restaurants such as Mantúa in Jerez de la Frontera, which also focuses on contemporary Spanish cuisine in the €€€ tier. Further up the ambition scale, venues like Aponiente in El Puerto de Santa María, Arzak in San Sebastián, or El Celler de Can Roca in Girona represent the country's Michelin-starred upper end , Manzil sits below that tier on credentials but above the casual contemporary category on ambition and execution.
Manzil opens for lunch at 1:30 pm and for dinner at 8:30 pm, Tuesday through Saturday. Lunch (1:30–4 pm) is worth considering if you want the full tasting menu experience without committing to a late evening , Andalusian dining culture leans toward long lunches, and the kitchen's pace fits that rhythm. Dinner runs until 10:30 pm, which in Seville's context is not especially late, but gives you the quieter, more intimate room that suits a celebration or a date. Neither service has an obvious advantage on food quality; the choice is about your schedule and how the meal fits into the rest of your day. If you're building a broader Seville itinerary, our full Seville restaurants guide covers the wider category.
Booking at Manzil is classified as easy relative to Seville's leading tables. A week's notice is typically sufficient for a standard sitting, though for Friday or Saturday dinner , especially if you're celebrating something specific and need a preferred table , two weeks gives you more flexibility. The restaurant sits on Calle Alfonso XII, 13, in central Seville, within direct walking distance of the city's main hotels. No website or direct booking link is available in our current data; check Google or contact the restaurant directly to confirm current reservation methods. Dress code information is not confirmed in our data, but the €€€ tasting menu format suggests smart casual is appropriate , treat it like a serious dinner rather than a casual tapas visit. For accommodation options near the restaurant, our Seville hotels guide is a useful starting point.
Manzil works well for a celebration dinner because the format does the work: the kitchen-counter opening, the progression through the menu, the visual drama of the room. You don't need to engineer a special atmosphere , it's built into the structure of the evening. For milestone birthdays or anniversaries, the two-menu format means you can brief the team in advance about the occasion. Solo diners can take advantage of the counter element of the experience, which provides natural engagement with the kitchen during the opening act. The €€€ price point means Manzil is a meaningful spend without crossing into the territory of Seville's single most expensive tables. If budget is the primary concern and you want Andalusian cooking with less formality, Sobretablas at €€ is worth considering instead. For other dining, bar, and experience options to build around your visit, see our Seville bars guide, Seville wineries guide, and Seville experiences guide.
Manzil represents a category of contemporary Spanish restaurant , regionally anchored, technically serious, tasting-menu led , that has become one of the country's more reliable formats for a high-quality dinner outside the Michelin-starred tier. For reference, Spain's highest-credentialed contemporary restaurants include DiverXO in Madrid, Azurmendi in Larrabetzu, Cocina Hermanos Torres in Barcelona, and Cenador de Amós in Villaverde de Pontones. Manzil does not compete at that level by awards, but it occupies a useful position in Seville: more ambitious than a tapas restaurant, more accessible than the city's leading splurge option, and with a format that justifies the price for any diner who wants a structured, chef-led experience rather than an à la carte evening. The Bocuse d'Or credential gives Morilla's kitchen a benchmark of technical competition that most restaurants at this price point cannot claim. That context matters when you're deciding whether to book.
If Manzil is unavailable or you're comparing options before committing, Az-Zait and Balbuena y Huertas are contemporary Seville alternatives worth checking. Almansa · Pasión & brasas covers the asador category if fire-cooked meat is what the occasion calls for. For seafood, Cañabota is Seville's strongest option in that category. And if budget allows a step up in formal ambition, Abantal at €€€€ is the city's most credentialed contemporary Spanish table.
Booking is classified as easy. For a weekday lunch or dinner, a few days' notice is generally sufficient. For Friday or Saturday evening , particularly for a celebration , book one to two weeks ahead to secure your preferred sitting. Manzil is not among Seville's hardest tables to get, but the tasting menu format means seat count is limited, so leaving it to the day before on a weekend is a risk not worth taking.
Yes, more than most tasting-menu restaurants. The kitchen counter element at the start of the meal gives solo diners a natural point of engagement rather than the isolation of a table for one in a formal room. At €€€, it's a meaningful solo spend, but the format rewards it. For a lower-commitment solo option in Seville's contemporary category, Sobretablas at €€ is the practical alternative.
No specific dietary information is available in our current data. Given the tasting menu format and the kitchen's level of technical involvement, contacting the restaurant directly before booking is the right approach , tasting menus built around specific ingredient sequences can be harder to adapt than à la carte menus. Flag requirements clearly at the time of reservation.
It's one of Seville's better choices for a celebration dinner in the €€€ range. The kitchen-counter opening, the visual drama of the room, and the structured two-menu format create a meal that feels event-like rather than routine. The Michelin Plate recognition and Bocuse d'Or background give the cooking enough credential to justify the occasion. For a higher-budget celebration, Abantal at €€€€ is the step up within the same city.
At €€€ and with a Michelin Plate plus Opinionated About Dining recognition, the value case is solid for anyone who wants a structured, chef-led meal. The two menus , Morada and Manzil , give you a choice of scope rather than a single forced route, which is a practical advantage. If tasting menus aren't your format and you'd rather graze through dishes at your own pace, this restaurant is the wrong fit; consider Cañabota for seafood in a less structured setting.
Neither service is meaningfully better on food quality, but they suit different intentions. Lunch (1:30–4 pm) fits the Andalusian cultural rhythm and leaves your evening free. Dinner (8:30–10:30 pm) gives you a quieter room and suits a date or celebration where the meal is the main event of the evening. If you're building a full day in Seville, lunch is the more efficient choice. If the meal is the occasion, dinner is the better frame.
At €€€ with a Michelin Plate, an Opinionated About Dining ranking in the European top 550, and a chef with Bocuse d'Or credentials, Manzil sits in the correct price tier for what it delivers. It is not the most expensive serious table in Seville , Abantal at €€€€ holds that position , and it offers more technical ambition than the €€ contemporary options. If contemporary Andalucian cooking in a structured format is what you're after, the price is justified. If you want a less formal evening, you'll find better value elsewhere.
The meal begins at the kitchen counter with appetisers before you move to your table , this is part of the format, not an optional extra. Two tasting menus are offered: Morada and Manzil. The restaurant is closed Sunday and Monday. It opens for lunch at 1:30 pm and dinner at 8:30 pm, Tuesday through Saturday. Booking is easy relative to Seville's leading tables. Arrive on time , the counter opening is time-sequenced with other diners, and arriving late disrupts the format the kitchen is built around.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Manzil | This centrally located restaurant boasts an open kitchen and a striking decor featuring large images of animals and vegetables painted on the walls. The dining experience, which begins with appetisers at the counter in the kitchen before continuing at your table, reflects the full personality and passion of the chef (who has worked in several renowned restaurants and who has represented Spain at the prestigious Bocuse d´Or competition) for Andalucian cuisine. His cooking is highlighted on two extensive menus (Morada and Manzil) featuring an array of small plates, superb textures and impressive pairings.; Opinionated About Dining Top Restaurants in Europe Ranked #547 (2025); Opinionated About Dining Top Restaurants in Europe Ranked #469 (2024); Michelin Plate (2024) | €€€ | — |
| Abantal | Michelin 1 Star | €€€€ | — |
| Cañabota | Michelin 1 Star | €€€ | — |
| Sobretablas | €€ | — | |
| Almansa · Pasión & brasas | — | ||
| Basque Eneko | €€€ | — |
Comparing your options in Seville for this tier.
A week's notice is generally enough for a standard sitting Tuesday through Saturday. For Friday or Saturday dinner, aim for two weeks out to be safe. Manzil books more easily than Seville's tightest tables, so last-minute mid-week lunch slots are realistic if your schedule is flexible.
Yes. The format actively suits solo diners: the meal begins with appetisers at the kitchen counter, which gives you direct access to the open kitchen and a natural focal point without the awkwardness of a table for one. The tasting-menu structure also removes any ordering pressure.
Dietary accommodation details are not in the available venue data, so check the venue's official channels before booking. Given the tasting-menu format with two set menus (Morada and Manzil), advance notice of restrictions is advisable — walk-in adjustments on multi-course menus are rarely straightforward anywhere.
It works well for a celebration. The format does the heavy lifting: the kitchen-counter opening, the visual impact of the room's large-format wall paintings, and the progression through small plates all create a sense of occasion without requiring you to engineer it yourself. At €€€, it sits at a price point that reads as a treat without tipping into a financially painful evening.
At €€€ pricing in Seville, yes — provided tasting menus are your preferred format. Chef Juan Andrés Morilla, who represented Spain at the Bocuse d'Or, runs two menus (Morada and Manzil) built around small plates and textural contrasts rooted in Andalucian produce. The OAD ranking (547th in Europe in 2025, up from 469th in 2024) and a Michelin Plate suggest consistent quality, not a one-season flash.
Lunch (1:30–4 pm) is worth considering if you want the full tasting-menu experience while keeping the evening free — the format and kitchen remain the same service. Dinner (8:30–10:30 pm) suits the Spanish rhythm better if you're spending a full day in Seville and want the meal to be the centrepiece. Neither service is a reduced offering, so the choice is really about how you want to structure your day.
At €€€, Manzil delivers a credentialled tasting-menu experience — Bocuse d'Or-trained chef, Michelin Plate, two consecutive OAD Top Europe rankings — at a price that doesn't require significant budgeting to justify. Compared to Abantal (Seville's Michelin-starred benchmark), Manzil costs less and offers a more theatrically designed experience; it's the stronger value call unless a Michelin star specifically matters to you.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
