Typical Local Dishes
Raquel Quintana manages this community of food lovers, in general, and lovers of local fare, in particular. This group has an incredible archive full of recipes and tips as well information on seasonal products, with a special emphasis on the city’s most typical dishes.
Potaje de Chícharos: (Bean Stew)
This is the perfect dish to enjoy in winter. In Seville, chícharos are a type of white navy bean.
Cocido Andaluz con Acelgas: (Andalusian Stew with Chard)
This is another winter dish which has been around a long time and it is as delicious as its ingredients. It fortifies the body and invites you to partake in long conversations after your meal.
Sopa de tomate con almejas: (Tomato Soup with Clams)
This dish exudes the South, and there are numerous varieties: with prawns or jumbo shrimp, cockles or squid.
Manteca colorá de Lomo: (Red Pork Loin Lard)
This dish takes on its orangish color from the smoked Spanish paprika mixed with other spices, such as oregano, in this case, as well as meat. The Andalusian tradition is to spread it on toast or a mollete (a type of bun) for either breakfast or as an afternoon snack.
Cola de Toro: (Ox Tail)
This typical spring dish is difficult to prepare and has to be carefully cooked for hours over a low flame for the meat to come out perfect.
Papas guisadas con Choco: (Stewed Potatoes with Cuttlefish)
This dish is perfect any time of the year. Originally created by fishermen, it consists of potatoes cooked on top of fish and seafood, though in this version the star is cuttlefish, known locally as choco (or sepia in the rest of Spain).
Caballa en adobo frita: (Marinated, breaded and Fried Mackerel)
The adobo was created originally as a means to preserve fish. Thanks to the spices and vinegar in the “adobo”, the fish would last longer in homes. Its delicious flavor has become a basic dish in Andalusian cuisine. Though the fish typically used in Seville is dogfish or anchovy, this recipe features another delicious fish: mackerel.
Albures de Coria del Río Fritos: (Fried Mullet)
This is a typical dish from the town of Alcalá del Río and other towns along the Guadalquivir River. It consists of a type of mullet called liza caught in the area. A large number of local fishermen live off of its capture.
The fish is such an important part of local tradition and livelihoods that it has its own dedicated festival, with locals giving out free fried samples.
Huevas de Merluza: (Hake Roe)
This very simple and fresh dish can also be enjoyed as an appetizer or as a tapa.
Atún Encebollao: (Tuna in Sautéed Onions)
This is another simple recipe, perfect for less experienced chefs and generally liked by all. A tip from the experts: cook it the day before you intend to serve it; it will be even tastier.
Poleá: (a type of porridge)
This is the sweet version of the typical gachas (salted version of porridge), though equally caloric, explaining why it tends to be enjoyed in fall and winter.
Where to eat
This community is an altruistic guide to the best tapas in Seville. Chencho Cubiles is considered a true foody in love with his region’s cuisine and an expert on the best local restaurants.
Restaurante Origen is located within the Palacio Conde de Torrejón Hotel belonging to the One Shot chain. The hotel is located next to La Alameda, the city’s most bohemian and cosmopolitan neighborhood. Heading up the restaurant is Javier Abascal, a young local chef who enjoys using top-quality local fresh and in-season products.
This restaurant is located between Sierpes and General Polavieja streets. The original became famous in the 1930s as the site for tertulias (get-togethers to talk) dedicated to bullfighting. Today, the restaurant’s menu is the work of Antonio Bort, Executive Chef for the La Raza group, a reference in Seville and Andalusian cuisine. Los Corales offers magnificent first courses and perfectly prepared raciones (large servings of tapas) with original and different presentations. One example is the Parmesan cheese risotto with seasonal wild mushrooms, cooked in front of diners in a wheel of Grana Padano cheese.
This is one of those restaurants where you simply go to eat well. It features the best in-season products and home-cooked haute cuisine, with the focus on quality. The menu puts the accent on the product, with pretty presentations and generous portions. In addition, as its name indicates (de cuchareo, dishes you eat with a spoon), soups and stews are the other big stars. One Thursday every month the restaurant organizes what it calls “Los Jueves de Cuchareo28”, featuring wine-tastings and live music.
According to Eugenio Rafel, Casa Rafel’s Chef, “Technique and the avant-garde should never be above the product.” This perfectly summarizes the food offered in this restaurant, eschewing the gastrobar concept to recoup the essence of a secular restaurant. Located in a small but welcoming space in the heart of Los Remedios neighborhood, its surprising menu is groundbreaking though it applies its own criteria and takes the local setting and regional products into account.
This restaurant works with local nearby farmers and ranchers to source fresh and local ingredients without any intermediaries. In sum, it offers local seasonal dishes, with emphasis on food cooked over a charcoal grill. The restaurant features innovative dishes prepared with typical Andalusian products such as ham, cod, payoyo cheese, olive oil, Iberian ham, steak, etc., all provided by local producers who comply with the “slow food” philosophy. Promoting km-0 slow food implies supporting local farmers and ranchers, ecological and seasonal products, buying from smaller producers and recuperating our cuisine. And all this in a modern restaurant, where wood is the star of the décor.
This space is full of details and charming nooks where different styles are combined to create a very unique space. Umami is the nexus between design and gastronomy, a charming place to enjoy the best food in the heart of Seville.
This restaurant’s design and decoration will surprise you: a kitchen that opens on to the patio, a hanging garden and a forest-inspired mural by “Kato”, a famous local graffiti artist. Its menu features a wide mix of fresh and creative Mediterranean fare with exotic touches. Special mention goes to is beer menu and unique cocktails.
Launched by the pioneers who first brought Japanese cuisine to Seville, this small restaurant owes it success to its perfectly-cooked rice, quality fish and the essential element: the perfectly sliced ingredients for its nigiris, makis and sashimis. Mizüshi is always included in the rankings of top Japanese restaurants in the city. This is the place if you’re looking for quality and generous-sized portions of Japanese fare without excessive frills, featuring good prices and relaxed service.
The word burro refers to one of the most widely-used ingredients in Italian cuisine: butter. This restaurant’s dishes are Italian in origin though with a sophisticated and “daring” twist, taking traditional recipes and incorporating local products such as payoyo cheese, ecological tomatoes, fresh lettuce, Holstein beef sirloin and carrilleras (beef cheeks). In addition, its recipes include black truffle, olive oil caviar, purple potatoes and local duck livers.
Mano de Santo is a true Mexican taquería and mezcalería, featuring the best tacos and mezcal that will take you to food stalls found in Mexico. Edgardo M. Nieto is in charge of this restaurant, bringing with him the master recipe for tacos and ingredients loaded with culture and fusion, featuring home-cooked and classic varieties of tacos such as al pastor (splits-grilled meat), cochinita pibil (slow roasted marinated pork) and carnitas (braised pork), as well as a wide variety of fish cooked in Mexican style and served as large canapés. These include aguachile (cold seafood dish) and ceviche (cold marinated seafood dish). Mano de Santo is also an authentic mezcalería, and its bar features a wide range of cocktails in which tequila and mezcal are the true stars. Its menu includes more than eighty brand names of imported Mexican spirits.
Dining out with children
This restaurant is located in the Los Remedios neighborhood and its name comes by combining the names of Parque de los Príncipes and the art of picoteo (grazing or dining on tapas). Princi Pico Terraza provides entertainment for children with “Yupita” on weekends, a relatively inexpensive service for parents to calmly eat while their children have fun. Without doubt, Princi Pico is a great option to enjoy delicious food in a versatile and welcoming spot.
a gastronomic tour
This rice tour takes you along the Guadalquivir River and is a great way to spend a relaxing day with numerous options and enjoy good food, featuring the famous rice from the marshland.
Grazing in Seville
This gastronomic guide to tapas in Seville was created by foodies dedicated to finding the best spots in the city. Álvaro Salmerón, one of the city’s most influential food critics, heads up this project.
A new place which opened its doors in early 2018 and which I like a lot. It is a good value for your money, it is a pretty place and it serves delicious dishes and tapas. I would recommend its red tuna cone, a spectacular morsel, or its smoked beef (cecina) croquettes.
This wine bar is located next to Las Setas and you can enjoy a delicious glass of wine and a cheese tapa. Worth noting is the flor de queso (cheese flower), which, in addition to being pretty, is also very tasty. The bar likes to feature wines from small wineries offering unique products. The bar is very pretty, tiny and with a lot of charm.
This restaurant opened 32 years ago and features traditional cuisine. It continues to offer good products based on fresh raw material. In 2017, it incorporated tapas into its menu for you to enjoy at the bar. Worth noting is the croquette tapa.
For me, this is the best tapas bar in the city, with its modern touches. Everything they serve is prepared by the chefs. They work with good products to make tasty dishes. Without doubt, I would highlight its steak tartar.
This is the best ice cream shop I have ever been to. They use the best vanilla, earning prizes every year in international contests, as well as the best pure cacao and Bronte pistachios. Without doubt, the top-quality raw ingredients stand out in the final products. I would highlight its pistachio and mango ice cream flavours.
Worth noting is this restaurant’s burrito made from Iberian pig cheeks served with fries. Axat is located in Aljarafe county within the province of Seville. It is led by Fran Trigo who has vast haute cuisine experience and created it. Axat is worth getting to know, especially through the sampler menu it offers.
This university residence hall features a family-like ambiance and has its own Facebook group for residents to stay up-to-date on all the events happening in their dorm as well as in the city. It also aims to encourage contact between current and former residents.
This is a very welcoming place with noteworthy tapas at a good price. It blends Asian cuisine with the traditional tapa concept, and the result cannot be beat.
This spot features very typical local decoration and delicious traditional, home-cooked dishes.
El MarbellaAvda. Ramón y Cajal, 1
Located in front of the Law School, this place is always full of young students having a bite to eat before and after classes.