Sevillian cuisine is based on simple but high quality recipes, especially when it comes to home cooking, and housewives’ dishes. Its gastronomy is a clear reflection of its history, which is intimately linked to the Arabic culture and to the Mediterranean civilizations.

The Muslim influence provides the Sevillian food with the use of spice like fennel, mint, garlic, coriander, parsley… On the other hand, olive oil is a regular ingredient in every single Sevillian (and Spanish) dishes.

Typical recipes include “gazpacho” (a cold tomato soup), flamenco eggs (eggs poached in tomato sauce), tiny fried fish, stuffed artichokes, “cocido andaluz” (a thick stew made of meat, chickpeas and vegetables), “menudo” (Andalusian styled tripe), bull’s tail and “ensaladilla sevillana” (variation of potato salad).

Although there are excellent dishes in Seville, the true identity of Sevillian cuisine lies in “tapeo” (going from bar to bar to eat the typical Sevillian “tapas” or snacks). This tradition allows the visitor to try a great variety of dishes in a single meal. There is an ample assortment of “tapas” to try; among the most popular “tapas” there are: Spanish ham and cheese, “boquerones en vinagre” (small marinated fish in vinegar), “salmorejo” (a thick “gazpacho”), “picadillo” (minced meat) or “aliño” (various seasoned meats), “ensaladilla” (a version of a Russian potato salad), “papas aliñás” (seasoned potatoes), “tortilla de patatas” (Spanish potato omelet) and “lomo mechado” (loin strips). Other important “tapas” consist of “pucheros” (stews), “montaditos” (a type of small toasted rolls or sandwiches usually filled with sausage or other ingredients), “flamenquín” (ham stuffed breaded/fried meat rolls) and “soldaditos de pavía” (hake or cod breaded with flour). But “tapeo” is much more than going out and eating something. It is a social act, where most Sevillians meet together in bars and terraces to have a pleasant time.
The Santa Cruz quarter is known for having the most delicious “tapas” in Seville. Alfalfa neighbourhood offers a wide number of open-air bars. Arenal quarter provides more traditional establishments, offering a fine selection of fresh fish and in Triana you can have a pleasant meal with the best views of the Guadalquivir River.

This tasty, wonderful cuisine should be washed down with any of the local wines: the Manzanilla or the Montilla (from nearby regions), the Jerez (sherry) or a cold lager beer.

The traditional Sevillian sweets are mostly of Moorish influences and are prepared often with honey or wine. The most well known are “tortas de aceite” (thin large rounded pastries made with olive oil) or “polvorones” (sweet traditional pastries eaten especially during Christmas). However, the most exquisite Sevillian pastries can be traced to the city’s enclosed convents. The most popular are: “torrijas” (similar to a French toast), the “San Leandro Yemas” (sweet egg yolk cakes), “borrachuelos” (a sweet made with honey, sweet wine, aniseed and bitter oranges), homemade marmalades, cider pastries, “alfajores” (almond and nut pastries) and the “tocinos de cielo” (a pudding made with egg yolk and syrup).

Are you hungry? Taste the most delicious Sevillian “tapas”, wines or sweets. For the best accommodation rent Apartments in Seville and have a pleasant stay in the city.