Cal Viva

Cal Viva Taberna Restaurante in Morón de la Frontera, Spain, operates on a philosophy that champions seasonal, market-fresh, and locally sourced ingredients. Since opening in November 2018, it has crafted a cuisine that blends traditional foundations with innovative fusion techniques and global influences, always with a focus on flavor and originality. The restaurant is listed in the Michelin Guide. Leonardo Ramos leads the kitchen and carefully curates a wine cellar of over 80 selections, working alongside kitchen head Teresa Gómez, who brings over 30 years of experience, and dining room head Julio Domínguez. The menu showcases regional specialty dishes such as Iberian presa with fresh chips and Padrón peppers, local veal loin with potatoes and confit piquillo peppers, and smoked swordfish at low temperature with wakame and citrus. Tapas include octopus with spicy paprika parmentier, sobrasada, and chorizo crumbs, as well as homemade boletus croquettes with Payoyo cheese emulsion and foie micuit with red wine reduction. Highlighting fresh products from the Campiña Sevillana territory, Cal Viva emphasizes wild greens, asparagus, small game, and legumes, complemented by traditional stews like confit cod. This combination offers guests a culinary experience that honors regional heritage while embracing modern creativity.