Seville is one of Spain’s most touristy cities due to its extensive heritage offerings. However, its cuisine is another of its great attractions, as it is rich in both flavour and tradition. At LOCK & enjoy! we have prepared a culinary tour featuring the city’s most outstanding dishes. Are you ready to savour the typical gastronomy of Seville?
Discover the typical gastronomy of Seville and its most authentic flavours
We would like to point out that many of the dishes we discuss in this post can be tasted in Seville’s oldest bars. Take note and plan your route!
Andalusian gazpacho
Gazpacho is a dish well-recognized nationwide, but in Andalusia, it takes on much more importance, both for the local population and for tourists, especially during the hotter months.
It is a cold soup made from tomatoes, cucumber, pepper, onion, garlic, bread, olive oil, vinegar, and salt. In the preparation process, these ingredients are blended until a smooth and refreshing cream is obtained. It is always served cold and in some areas is accompanied by pieces of cucumber.
At LOCK & enjoy! we advise you to try it at Casa Morales. Also, just a 5-minute walk from this bar, you will find our lockers in Arenal where you can leave your suitcase while you wait for the check-in of your apartment.
Fried fish
If we had to choose the quintessential dish of Seville, it would be fried fish, and likewise, it is one of the most requested by tourists in any of the bars and restaurants of the city.
It consists of small fresh fish (anchovies, cuttlefish, sole, etc.), but with the difference that they are battered in flour and then fried in olive oil. The result is crispy on the outside and very tender on the inside.
It is not a large dish, as it is served as a starter or tapa. It is also accompanied by a slice of lemon to give it a tangy touch and make its flavour more intense. We recommend that you try it with a good cold beer or a white wine.
Fried fish is served in the majority of bars in Seville, but we recommend Freiduría La Isla, on García de Vinuesa Street, 11.
Spinach with Chickpeas
Spinach with chickpeas is another of Seville’s emblematic dishes and, moreover, a true delight for lovers of traditional cuisine. The origin of this dish dates back to the Arab era in Andalusia.
It is a very simple dish to prepare, as it consists of cooked chickpeas and fresh spinach. A type of sauté with garlic, paprika, cumin, and fried bread is added to these ingredients. The result is a very thick texture but with a unique flavor.
The vast majority of bars and restaurants offer it on their menu all year round; however, spinach with chickpeas is also very popular during Holy Week.
Do you know El Rinconcillo, the oldest bar in Seville? It is one of the most visited bars by those wanting to try spinach with chickpeas. Take the opportunity to check out our lockers in Duque, as they are just a 10-minute walk from this bar. You don’t need to book a locker for the whole day, as we now have an hourly reservation system so you can organize yourself as you like while we take care of your belongings.
Montadito de Pringá
The montadito de pringá is another of the excellences of the typical gastronomy of Seville. A few years ago, it was not popular in Seville, as it was more typical of the rural areas of Andalusia, but now it has become one of the tastiest and most demanded tapas in the city.
It is a small sandwich made up of a series of shredded meats (pork, black pudding, and chorizo) that have been previously cooked. The term “pringá” refers to the juice that the cooking of the meats releases, resulting in a unique and tasty flavour.
At LOCK & enjoy! we encourage you to try this montadito at Bodeguita Casablanca.
Pork tenderloin in whisky
If you prefer a more substantial dish, choose the pork tenderloin in whisky, as it is served in most of the restaurants in Seville.
The sauce that dresses the tenderloin is made with whisky, garlic, lemon, and beef broth. Likewise, the pork tenderloin is cooked very slowly so that the meat is impregnated with the intense flavour of the sauce, making it tender and juicy. It is accompanied by french fries or white rice to balance the intensity of the flavour. For us, it is one of the dishes that best reflects the richness and tradition of Andalusian cuisine.
Visit Bodega Dos de Mayo to reserve a table and try this excellent Sevillian dish. Just 10 minutes away, we have opened a new luggage locker in Alameda, specifically at calle Feria, 95
Torrijas
Torrijas are a typical sweet of holy week in most of Spain, although in Seville you can find them all year round in any bakery or confectionery.
They are made from bread soaked in milk which is then coated in egg and fried until very golden. Afterwards, they are sprinkled with small amounts of sugar and a little cinnamon. The texture of this sweet is very soft inside and very crispy outside. It is usual to have torrijas with coffee or a sweet wine.
The most famous in Seville are those from La Campana Confectionery or Ochoa Bakery.
Which dish or tapa do you choose from Seville’s gastronomy? If you have just arrived in the city, organize your vacation and enjoy any of the tourist activities in Seville.
Sevilla