Gastronomy and culinary specialities in Seville

Sevillian cuisine is a journey for the senses. It is characterized by fresh produce, time-honored techniques, and a culture of sharing, particularly through its famous tapas. Eating in Seville is much more than a simple necessity; it's a true social and cultural experience.

Eating at a restaurant in Seville

Eating in Seville has its own customs, different from French habits. Meal times are later. Lunch, the main meal of the day, is generally eaten between 2 pm and 4 pm, while dinner does n't start before 9 pm, and can even extend beyond 11 pm.

When you sit down at a restaurant table, you will notice a few specific features:

• It is common for bread and water to be charged for. The bread, often a simple white loaf, is served in a basket and usually costs one or two euros. Bottled water is also charged for, and tap water is rarely available.
• Before the meal, it is customary to have an aperitif, a convivial moment that kicks off the evening. The quintessential local aperitif is a glass of sherry , such as Fino or Manzanilla, two dry and refreshing white wines. These are often accompanied by a small plate of olives or toasted almonds.
• Besides sherry, the local beer, Cruzcampo, is very popular, especially in summer. It's ordered in a small glass, a caña, or in a larger glass, a double. Red wine is also widely available, particularly wines from Rioja and Ribera del Duero. In summer, tinto de verano, a mixture of red wine and lemonade, and sangria are very popular drinks.

Cured meats and cheeses with Andalusian flavours

Sevillian tapas, a culture of sharing

Tapas are not a dish, but a way of life. In Seville, it's an art of living that consists of sharing small portions of food, from one bar to another, for a convivial and delicious evening. The concept is simple: you move around, order a drink and one or two tapas, then move on to the next bar.

Most traditional dishes are available as tapas, and each bar has its own recipes. It is common to order a " ración " (a large portion to share), a " media ración " (a half portion) or a " tapa " (a small individual portion).

Seville's specialties not to be missed

• Salmorejo : often confused with gazpacho, it is a cold soup made with tomatoes, olive oil, garlic, breadcrumbs, vinegar, and salt. Thicker and creamier than gazpacho, it is served garnished with pieces of Iberian ham and a hard-boiled egg.
• Spinach and chickpeas : this vegetarian dish is made with spinach and chickpeas, cooked with garlic, cumin, and paprika. It's a classic tapas dish, a simple and flavorful recipe that reflects the Moorish influences on the local cuisine.
• Carrillada de cerdo : pork cheek slowly braised in red wine until incredibly tender and meltingly soft. Served with mashed potatoes or fries, it's a comforting and delicious dish.
• Pescaito frito : small, fresh, fried fish, often squid, anchovies, or shrimp, served crispy and golden. It's a typical specialty of riverside restaurants, where you can enjoy seafood caught that day.

• Montaditos : Small sandwiches, often filled with cured meats, cheese, meat, or fish. The combinations are endless, and montaditos are perfect for a quick and tasty snack.

The sweet delights of the Sevillian tradition

Fancy a little something sweet? Seville has what you need!

• Torrijas are an Easter specialty. They are the equivalent of French toast. They are soaked in milk, wine or honey, then fried and sprinkled with cinnamon and sugar.
• Pestiños, ribbon-shaped fried doughnuts, are made with flour, olive oil, and flavored with sesame, anise, and honey. They are traditionally eaten at Christmas and during Holy Week.
• Tortas de aceite are very thin and crispy flatbreads made with flour, olive oil, and anise. They are often eaten for breakfast or as a snack and are sold in all bakeries and pastry shops.

As you will have understood, before, during or after your day of sightseeing, there is plenty to fill your stomach in Seville!