WE

This small, typically Italian restaurant is located a few steps from the Cathedral, in the historic and famous “Barrio de Santa Cruz”. L'Oca Giuliva was born in 2008 and is run by a family from central Italy. It is appreciated not only by locals but by many travelers, including many Italians. A family atmosphere, which conveys a great love for cooking and careful attention to detail.

In 2011 L'Oca Giuliva was awarded the “Ospitalità Italiana” Award, a recognition that rewards the authenticity of Italian cuisine restaurants. Recognition that is confirmed annually.

RESTAURANT

Our pasta, bread, pizza and sweets are rigorously made at home. For our dishes we use PDO (Protected Designation of Origin), PGI (Protected Geographical Indication) and ETG (Traditional Specialty Guaranteed) products from different regions of Italy. Our kitchen carefully chooses fresh and quality products. A cuisine prepared with great care and dedication, as true Italian cuisine teaches.
Cozy, romantic air and a little "Shabby Shic" wrapped in muted colors, paintings, flowers and old memories ... From the love for good cooking ... you discover the pleasure in the simplest things We prepare our fresh pasta daily, using 8 eggs per every kg of Italian flour. Our wood-fired pizza, our bread and sweets are homemade. We use fresh raw materials and typical products imported directly from Italy.
We make our fresh pasta daily, using 8 eggs for every kg of Italian flour. Our wood-fired pizza, our bread and sweets are homemade. We use fresh raw materials and typical products imported directly from Italy

THE CANTEEN

All our wines come from DOC (Controlled Denomination of Origin), DOCG (Controlled and Guaranteed Denomination of Origin) and IGT (Typical Geographical Indication) vineyards of the different regions of Italy.

Eccellenza pizza napoletana

The evolved Napoletana pizza

There are three key aspects in our recipe: the sourdough preferment known as "biga", the high hydration of the final dough, made up of 86% water, and the cooking temperature of the pizza.
Following the canon of the Napoletana pizza tradition, we have opted for a recipe that evolves positively to improve the digestibility of the dough. We prepare the pizza from a preferment called "biga", a solid sourdough with alcoholic fermentation that favors the extensibility of gluten. The result is a pizza that stands out for its lightness and its hydration, in which 86% of the dough is water.

RESERVE YOUR TABLE

Lunch: from 13: 30/14: 00 / 14:30 / 15:00 / 15:30 / 16:00 h Dinner: 20: 00/20: 30/21: 00/21: 30 h

CONTACT

L'OCA GIULIVA
 
Mateos Gago, 9 (Barrio de Santa Cruz)
41004 Seville (+34) 954 214 030
info@ocagiuliva.es
SCHEDULE
 
Monday to Sunday from 1:30 p.m. to 5:00 p.m. and 8:00 p.m. to 10:30 p.m.
BOOKINGS
Lunch: from 1:30 p.m. to 2:00 p.m. / 2:30 p.m. / 3:00 p.m. / 3:30 p.m. / 4:00 p.m.
Dinner: 20: 00/20: 30/21: 00/21: 30 h
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