In Brief: Hyatt Hotels Corp. announced the opening of the 101-room Thompson Seville in the La Gavidia building on Plaza de la Concordia. The hotel is the Thompson Hotels brand’s first in Andalusia and second in Spain, following Thompson Madrid. It
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Guestroom at the Thompson Seville Hotel – Image Credit Hyatt
Hyatt Hotels Corp. announced on Nov. 9, 2026, that the 101-room Thompson Seville had opened in the La Gavidia building on Plaza de la Concordia in Seville’s historic center. It is the Thompson Hotels brand’s first hotel in Andalusia and its second in Spain, following Thompson Madrid.
Carlos Llansó of Exacorp One and Mario Ronquillo of Estudio 2RDIP led the transformation of La Gavidia, a Modernist building. Jorge Lozano and the team at Proyecto Singular designed the interiors, incorporating natural materials, handcrafted details, latticework and native vegetation.
Accommodations range from city-view and deluxe rooms to terrace suites and the Thompson Suite. Select accommodations have private terraces and views of Seville’s historic skyline. A rooftop fitness center is integrated into the hotel’s outdoor spaces.
Casa Mayo restaurant was created in collaboration with Grupo Manolo Mayo, an Andalusian restaurant group whose roots date to 1963. Its dishes include tomato salad, rice specialties and cuts of almadraba bluefin tuna.
Architect Pablo Baruc designed the restaurant, which incorporates ceramics, wood craftsmanship and glasswork. It has a central bar, wine cellar, open kitchen, courtyard and dining room, as well as a terrace overlooking Plaza de la Concordia beneath a magnolia tree.
The Lobby Bar serves coffee, light breakfasts, Andalusian tapas, sharing plates and cocktails. Its ingredients include fino, manzanilla and oloroso sherries and Seville oranges. La Hora, held daily from 6 to 7 p.m., pairs a rotating selection of chilled Jerez sherries with a seasonal bite.
The Rooftop Bar and Pool offers music, spritzes, chilled wines and a menu for sharing. Dishes include salmorejo, croquettes, gildas, shrimp fritters and marinated anchovies.
An art collection curated by Luisa Olazábal’s studio extends across the restaurant, lobby, reception area, corridors and guest rooms. Its works include murals, sculpture, photography and portraiture by artists including Jorge Parra, José Cháfer, Kepa Garraza, Agustín Esteso, Laura Alandes, Nanda Hagenaars, Daniel Esteban, Macarena Gross, Miguel Gómez Losada, María Morenés and Marta Bermejo.
The hotel has 240 square meters of meeting and event space across four rooms, along with an interior courtyard and integrated audiovisual technology. It also plans to host a rotating calendar of art, music, gastronomy and cultural programming.