Everything at Casa Orzáez exudes harmony. A coherence that materializes in pumpkin-based cheese toast or in a butter board with seasonal pickles, accompanied by a natural wine — which can be enjoyed as breakfast or as an aperitif — but that lies in the producers of those raw materials, which they grow sustainably and graze extensively, and in their artisanal production, in many cases through natural fermentation. “We define ourselves as a living food space, not only because of the type of product we offer, but because of the chain of life behind it. Families can dedicate themselves to what they like, thanks to the little bugs that intervene in the fermentation process. Everything is part of a cycle and that the client can perceive that, that they feel a participant, not only as a producer, but as a consumer of that chain is what fills us with pride.» This is how Pablo Ortiz summarizes the philosophy that prevails in this culinary space open on Betis Street, one of the arteries that structures the Triana neighborhood in Seville. With this establishment Pablo, Eugenia and Claudia, María Orzáez's children, wanted to close a circle that her mother opened in 2003 when she left everything to train in artisanal cheese making in France and open the Mare Nostrum dairy workshop in Castilblanco de loa Arroyos (Seville) which, as Claudia points out, is the alma mater of the project . From there they went on to open a store in the Puerta de la Carne Market, in the center of Seville, to sell their cheeses—all made from raw and unpasteurized milk—which was expanded with natural preserved and fermented vegetables, sauces, sauerkraut. and bone broth, until you reach the workshop, where Eugenia handcrafts pastries and breads from stone-ground organic flours and pure cane sugar. These were the pillars with which they entered fully into the field of restoration: “We realized that in Seville there was a need for a different cuisine,” adds Eugenia.Various Mare Nostrum cheeses, made in the northern mountains of Seville, on a board, at Casa Orzáez. Maya Balanya They have started with breakfasts in which they combine all their products, those they make themselves and those they also promote, such as wines or other cheeses, because they follow the same slow food philosophy with which they have grown up. “It is our way of understanding food, cooking that has always been made at home and has always been natural.” Transparency also prevails in this ideology, which is why the restaurant has an open kitchen and the workshop is also visible to diners. “We want them to appreciate that the cheese they are eating is different, that the bread they are eating is different, that even the olive oil is different,” says Pablo. Because whoever comes to Casa Orzáez is not going to find a normal soft drink or a smoothie like the ones that crowd the shelves of a supermarket. All of this, such as coffee, cocoa or infusions, are made naturally either by Pablo or by other artisans who follow the slogans of simplicity and return to the origins that guide this gastronomic commitment. Only seasonal products and natives. Their intention is to expand the menu and begin to offer meals that can later be expanded to dinners: “It is a seasonal local market cuisine offering,” says Claudia. A culinary offer that never loses the essence of its beginnings: “We were a store and the objective is that you can take home what you try at the table, or, at least, what we make,” says Claudia, showing the refrigerators. where cheeses, yogurts and their different preserved lemon, garlic or onion appear. With their philosophy they have managed to attract a community of loyal customers who have not hesitated to cross the Guadalquivir to enjoy the culinary experience of Casa Orzáez, either on their terrace , with an enviable panoramic view of the river and the Giralda, or in its open-plan and minimalist interior. An extension of that simplicity and naturalness that surrounds the way they make their products and their recipes. “The greatest innovation is returning to the classics,” says Pablo. “There is nothing more innovative than eating cheese with fermented garlic,” the three brothers agree.