The cuisine of the LaBoca restaurant is a mixture of flavours, aromas and sensations. The chef of the LABOCA restaurant, Toni Moreno, with a long journey through different culinary cultures of the world, has carefully designed a careful gastronomic offer for anyone who wants to try his kitchen, you can enjoy a unique and exceptional experience that deserves the praises that he receives each day .
Not only smell and taste delight in Laboca, sight, touch... everything is harmony in our restaurant, designed by Alejandra Pombo, achieving a perfect symbiosis between the aesthetics of its decoration and the surrounding nature.
21st Century Traditional Cuisine
Doñana Tastes at LABOCA. Located in La Malvasía I, our restaurant is open both to guests and to the general public, to enjoy lunch in front of the marsh or a pleasant night out on its terraces, the expertise of our exquisite kitchen team will make sure you want to come back.
Return to LaBoca and remember the flavors of the most traditional dishes, those that evoke our childhood and remind us of those who have delighted us with their popular knowledge, taken to a sublime level of modernity and avant-garde, modernizing each one of those traditional recipes while preserving their flavors and essence.
A culinary experience with the greatest respect for seasonal products, direct from the field, from the sea, Andalusia being probably the best pantry in Europe.
Our Chef and his kitchen team carefully prepare each dish, with virgin, unprocessed raw materials carefully choosing each element that makes it up, always "with continuous avant-garde improvements", as in all our motto, of the KAIZEN HOTELES group.
Wines, Pairings and Spirits
Our cellar offers all kinds of pairings, being able to enjoy the Condado de Huelva denomination of origin wines, also called wines of the discovery of America, as well as touring the different Spanish wine lands, from Sherry Jerezanos, passing through Rioja wines, Rivera del Duero, Toro or the fresh Galician Albariños.
In the same way, after dinner or in the evenings in front of the marsh, our bar offers you all kinds of spirits of the highest quality, from Caribbean Rums to Single malt from the Scottish lands.
Chef Tony Moreno
Trained at the Gambrinus school, he has worked at the Cenador de Amos (three Michelin stars). He continued his training with Manuel de la Osa, in Las Pedroñeras. Later in Puerto Banús, in projects as outstanding as the one advised by Nandu Jubany, the Great Gatsby.
In Seville, two years in the old house of Aníbal González. As head chef for 5 years at La Antojería, Seville, to later take charge of LaBoca at La Malvasia.
FLAVORS OF THE LAND - Slow Food
DEL CAMPO - Real Food Kitchen
FROM THE GARDEN - Tradition
ATLANTIC AIRS - Freshly caught at high sea
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