The Story of Gitana
Gitana pays tribute to the rich History of Triana and embodies the ideology of a nomadic life into dining. Like a moth to a flame Gitana draws diners down the small streets of Seville into a modern Tapas experience.
Instead of recreating traditional Spanish Tapas, Gitana uses the same foundations but mixes it with a fusion of modern international plates that can be eaten humbly together standing on the narrow streets of Seville.
Fresh and locally sourced produce are a vital component of Gitana along with being presented in a fine dining format accompanied with a theatrical element.
Gitana creates a memorable and exiting new food experience in Seville whilst respecting the values and culture of Spanish cuisine and hospitality.
John Grabecki has worked in the hospitality industry for over 14 years, he has had the pleasure of collaborating with some of the worlds best chefs.
Recently finishing at Attica in Melbourne, Australia; ranked at the time as the 20th best restaurant in the world and the best in Australia. John has also worked in several Michelin starred restaurants in London, Galvin at Windows and L’Autre.
John has always enjoyed the buzz and excitement associated with the industry. The creation of innovative dishes and the way they are served has been an important element to the establishments he's been with and is one of the foundational ethos for John's food creations.