Seville’s cuisine is marked by Andalusian tradition, full of flavour
and colour. In its bars and taverns, Arab heritage, popular neighbourhood
cuisine, and the joy of a city that enjoys dining out as much as the being out and
about. In Seville, going from bar to bar to sample tapas is not just about eating;
it's a way of experiencing the city.
In summer, nothing is more refreshing than a chilled gazpacho accompanied by
delicacies such as cazón en adobo (marinated dogfish) or espinacas con
garbanzos (spinach with chickpeas), dishes that combine simplicity and
character. If fish is your thing, be sure to try the famous pescaíto frito (fried fish),
which is served in paper cones in bars and in specialised freidurías (traditional
fried food restaurants), or the traditional soldaditos de pavía (cod and pepper
fritters).
During the cooler months, hearty stews take centre stage, from the Andalusian
cocido to eggs ‘a la flamenca’, which are prepared in a casserole dish with
vegetables, chorizo and ham. For something quick and very Sevillian, nothing
beats a good serranito, the city’s star baguette sandwich.
Accompanied by a well poured caña (small draught beer), a glass of vino fino
(type of fortified aromatic sherry) or the inevitable rebujito (vino fino & soda), all
this turns any meal into a celebration in the purest Sevillian style.
