It all began with the shared vision of two friends: Lorenzo, from Florence, and Víctor, from Seville. They met in Seville and, together with their partners Ornella and María, shaped an international tapas concept they felt the city had been waiting for—without even knowing it.

In December 2019, Islamorada Tapas Bar opened its doors, marking the first chapter of what would eventually become something much bigger. Key figures soon joined the project —Daniel, Clara, Miguel, Alex— bringing talent, judgement, and the energy needed to launch new brands: Gelateria MITO, KINU, and RICCA. Each one sharing a common purpose: introducing Seville to gastronomic experiences the city had yet to discover.

MITO was born from the hands of Master Gelataio Giuseppe Di Bella, keeper of a gelato recipe that has been conquering the most demanding palates in Florence for three generations. Today, that very same recipe has won over Seville across six locations, backed by a production center of over two hundred square meters that ensures the brand's growth without sacrificing a single ounce of quality. This recognition has not gone unnoticed: the Repsol Guide has honored MITO with a Solete, consolidating its place as one of the city's most outstanding sweet destinations.

KINU opened on the iconic Miguel de Mañara street as the city’s first omakase bar. Its reputation speaks for itself: in 2026, the Guía Repsol granted it the Sol de Sevilla —the only one awarded in the city that year. At the helm, our Head Chef Maestro Hoze leads a team that understands Japanese cuisine as a discipline, not a trend, with a clear ambition: to turn KINU into a true pilgrimage destination for lovers of Japanese gastronomy.

RICCA Pizzeria is the group’s most recent addition. Inspired by the spirit of KINU, it has created, at 26 Dos de Mayo Street, the country’s first omakase-style pizza tasting bar: eight guests, a spectacular red marble counter, and an experience built around seasonal pizzas made with ingredients imported from Italy and baked in Valoriani ovens brought directly from Figline Valdarno, in the province of Florence. 

 

Leading the kitchen is a team of pizzaiolos whose level of excellence has earned recognition from 50 Top Pizza —the leading international guide in the world of pizza— which has appointed them as members of its jury. Beyond the bar, RICCA also features a dining room for fifty guests where pizzas, pastas, and other Italian dishes are paired with cocktails, wines, and beers sourced from Italy’s most renowned regions.

Today, more than one hundred people work every day with professionalism and passion to manage, strengthen, and grow the concepts that form La Bombonera Group: authentic, distinctive, and honest.

The group was born in Seville and its heart remains there, but its vision reaches further. When the time is right, its concepts will expand beyond the Andalusian capital —always staying true to the principles that made them possible: top-quality ingredients, specialized service, and central, distinctive locations in every city that welcomes them. 

To be continued..