Spain - The Hungry Nomad

An Andalusian Gem- Corral del Rey Boutique Hotel (Seville, Spain)

Tucked away in the narrow cobbled stoned labyrinths of the old quarter (Barrio Alfalfa) lies the Corral del Rey, a beautifully restored 17th century palacio converted into a bohemian chic boutique hotel.

The location

The Corral del Rey is located in the Barrio Alfalfa quarter, just minutes away from the Cathedral on foot but enough distance to make it a cozy retreat from all the noise and tourist traffic.

The Decor

The hotel is elegant, modern and wonderfully restored. The architectural highlights include the atrium patio, Roman marble columns and the original wooden carved beams. We walked in through moorish studded doorways to the atrium lit lobby with roman marble columns, terra-cotta tiles and rustic theme furniture. It was visually stunning and at first sight we knew that it was the perfect way to spend our sejour in Seville.

The hotel is divided between two adjacent buildings incorporating an exclusive 12 bedroom hotel and penthouse suite. The bedrooms are divided into four categories; superior, deluxe and junior suite and penthouse suite. Each room has its own creative design in which interior designer Kuky Mora-Figueroa has stamped her individual and particularly appealing style, combining an eclectic mix of ancient and modern. Our room was breathtaking and it took a lot of effort for us to gather the courage to leave every morning to visit the town. A large room with the most comfortable king sized bed at one end. A wood carved headboard accentuated the bed. The high ceilings were covered with original wooden beams. On the opposite end of the room was a kitchenette with all the amenities that one could need as a hotel guest. Across was a small work desk and lamp with international plug outlets for convenience. Through large french doors was the bathroom: my favorite part of the hotel room.

The outside of the hotel is discreet with no signs to lead the way. We were welcomed with a glass of freshly made lemonade while waiting for our luggage to be taken up to the room. In the meantime, we checked out the roof terrace with plunge pool where you can enjoy your breakfast while looking over orange tiled rooftops of Seville.

Service

Our hostesses went out of their way to make our stay as comfortable as possible. They took their time to show us the property and our room and later made sure we knew where to eat (away from all the tourist traps). We were welcomed to the hotel and Seville with a personally written card and a gift of estate pressed olive oil. Every evening we walked in to our room where the shades were pulled down, our ice bucket was full and chocolate was waiting at our night stands. It’s all about the personal touches at the Corral del Rey.

Food and drink

The bar/restaurant serves breakfast in a small area just off the central lobby. While the hotel does not offer a full service restaurant it does offer drinks and tapas. Not a big concern since minutes away you have the best tapas bars in the city.

The negatives

Our room was so special it was hard for us to leave.

Services

Private airport transfer service

Valet parking in nearby public under ground car park

Private guides

Tailored made excursions & activities for clients

Massages on the roof garden or in your room

Personalised Check In

Room service

Wireless Internet Access

Unique rooftop terrace with plunge pool

Laundry, dry cleaning & pressing

Building complies and adapted for disabled guests

Art gallery

Room Amenities

The details

Corral del Rey, Calle Corral del Rey, 12, 41004 Seville, Spain

Phone	954 22 71 16
Email	info@corraldelrey.com
Website	http://www.corraldelrey.com

See photos from our stay below:

A Day in Asiego, Spain

June 26, 2013 1 Comment

Although most people think of sun, sangria, and flamenco dancers when they think about Spain, I recently returned from a part of the country that is a bit different from these things. I spent a semester in Oviedo, Spain, studying Spanish language and culture. While I have been studying the language for many years, I really didn’t know much about the culture of Spain before I moved there. Like many people, I only knew of the Spain I saw on TV promoting cruises that stopped in places like Barcelona and Ibiza, and these ads did nothing to prepare me for the lifestyle of Oviedo.

Oviedo is the capital of a region known as Asturias. Asturians are proud of their culture and many of the people I met in Oviedo had families that had lived here for generations. One part of the culture that I obviously enjoyed was the food and drink. Every month, the group of students from Temple University was taken out by our program director in order to try Asturian food. Once we were able to see where a lot of these traditional foods are made by taking a trip to the village of Asiego.

Here we participated in a two-hour tour of the area where we discovered how the popular Asturian hard cider called sidra and Cabrales blue cheese are made. Over these two hours, the man who owned the farm told us about the fermentation process for sidra and how the Cabrales that the farm produces is a mix of both cow and goat milk. Even though most of us were looking forward to the dining portion of the trip, we definitely learned a lot about the way that these foods are created.

After the tour, we were served a traditional Asturian spread for lunch which included over 10 dishes. We each began the lunch with sidra and although it is a cider, it is very different from the cider we drink in the States. It is normally served by a waiter who pours the drink by holding the sidra bottle above his head and the glass around thigh height.

This process carbonates the drink and after a few seconds of pouring, a glass with about an inch of sidra in it is presented to you and you promptly chug it. I tend to prefer sidra to other ciders because it’s a bit more tart and acidic than the canned American brand.

Quickly after we were done with our first glasses of the drink, the family of the man who gave us the tour started to bring out lunch. By this time it was around three in the afternoon, typical lunch time in Spain. It began with salad, bread, and both Cabrales and Manchego cheeses. The Cabrales was accompanied by an apple jam and honey in order to balance out the strong taste of this blue.

I started to feel full after just this course, but it was followed by chorizo cooked in sidra, blood sausage, and some of the best wild boar I’ve ever had. The wild boar was one of the stand out dishes for me since it was incredibly tender, flavorful, and it isn’t something I have the pleasure of eating often.

Overall, all of the food was great, and the controversial blood sausage was the only dish people disagreeing about since a lot of the students were a bit too squeamish to try it. After lunch we were served a homemade pudding with applesauce and nuts on top which provide a nice, light, refreshing end to the meal. While I’ve had a lot of amazing experiences during my year abroad, this feast in Asiego was one of the events that really stood out to me and is one dining experience I don’t plan on forgetting anytime soon!