Spanish food is truly world class and, during a recent weekend in Seville, I was in foodie heaven. Read on for highlights of my foodie tour of one of Andalucia’s most beautiful cities.
If you’re short on time and want to sample the best of Seville’s food and drink at the hands of the experts it’s probably worth taking a food tour. Although we just did our own thing on this trip, I’m going to book a tour next time for an insider’s look at the Seville food scene.
With hundreds of bars and restaurants in the city we really were spoilt for choice. I’d read up on a few ‘must visit’ places but, for this first trip, we simply wandered around and went in to whichever took our fancy at the time – some were tiny bodeguitas with just a few locals sitting outside with a coffee, others were buzzing with a mix of tourists and locals. The one thing they all had in common? The food was delicious.
Here are just some of the highlights of our trip.
Bar Agustin & Company
Sitting on a pavement table soaking up the late afternoon sun we had the ubiquitous Russian salad – but with a twist as this version had prawns in rather than tuna. We also had one of my all time favourite Spanish dishes, tortillitas de camarones (shrimp fritters), which came with a lovely beetroot sauce.
Bar Agustin & Company, Calle Alvarez Quintero 3, Seville
La Antigua Bodeguita
This was our next stop where, despite being fairly early in the evening (the locals never really get going until late), most seats in the square were already taken. We had three tapas here – my favourite payoyo cheese, smoked tuna, and, Mark’s choice, the cola de toro (bull’s tail).
La Antigua Bodeguita, Plaza del Salvador 6, Seville
Bodeguita Tomate y Sal
This was our lunch stop after a morning spent wandering round the Alcazar and we found a perfect spot at a table under the orange trees against the walls of the Alcazar itself.
Dish of the day from here was the gambas al ajillo (prawns in oil and garlic). We also had the local delicacy espinacas con garbanzos (a spinach and chickpea stew), plus plates of adobito frito (marinated fried fish) and atun a la plancha (grilled tuna) all washed down with an ice cold beer (or two).
Bodequita Tomate y Sal, Calle Rodrigo Caro 7, Seville
That evening we wandered a short distance from our hotel to Bar Baratillo. With exposed wooden beams, bulls heads and other bullfighting memorabilia on the walls, the place was busy but the service was quick and we worked our way through a fair few dishes on the extensive menu. Anchovies in vinegar, seafood salad, fried aubergines and tortilla plus a couple of meat dishes for Mark including solomillo con vino de naranja (sirloin steak with orange wine).
Bar Baratillo, Calle Adriano 20, Seville
Another day and yet more culinary delights.
Bodega San Jose
After a morning strolling round Plaza de Espana we stopped for a pre-siesta lunch in this tiny bar – a simple plate of prawns with a sprinkling of sea salt plus anchovies in vinegar sitting in the sun was idyllic.
Bodega San Jose, Calle Adriano 10, Seville
On our last evening we wandered round the backstreets of the Santa Cruz neighbourhood.
Bar Alfalfa has a great menu for a small place. The manchego cheese tapa came with a lovely honey dip, and we followed that with hummus and a plate of bresaola (carpaccio of beef) with rocket. The highlight, though, was the wok fried noodles with chipirones (baby squid) – heavenly!
Bar Alfalfa, Calle Candilejo 1, Seville
I have to confess I can’t remember the name of our final eaterie (well, a tinto de verano or two had been enjoyed!). However, it was a lovely way to end the weekend sitting outside in the still warm evening eating salmorejo, a cold tomato based soup, shrimp burger, langoustine horns and a truly delicious cod and squid ink dish. If you’ve been to Seville before and recognise the restaurant from these pictures please let me know!!
Seville, you were amazing and your food didn’t disappoint.
What are your food highlights from Seville? Let me know in the comments so I can check them out on my next visit and, if you’ve enjoyed reading this, please feel free to share it.