Although there are excellent restaurants in Seville offering
all types of Andalusian specialties as well as national
and international cuisine, Sevillian gastronomy’s
true identity lies in tapeo (snacking in bars) or dishes
of hors d’oeuvres. Its tradition in the city and
throughout the province and consists of going out with
friends to “tapear” at midday while having
a beer or at around dinner time.
Although tapas exist in all of Spain, Sevillian traits
are most particular due to the ritual and cultural character
that go in hand.
Montaditos, a type of small toasted roll-sandwich usually
filled with morcilla (blood sausage), chorizo picante
(spicy sausage) or even the typical pringá (meat
from cocido dish) from cocido (stew of meat, bacon, chickpeas,
etc.), as well as other ingredients such as palometa (harvestfish)
and queso (cheese), jamón iberico (expensive cured
ham), lomo (pork), roquefort cheese, carne mechá
(broiled beef), “capotes”... are other tasty
tapas worth trying.
Tapeo (going out for tapas), is not just an eating and
drinking act, instead it constitutes a social act. Bars
and terraces that serve them are the preferred spots for
the locals to savor these small and varied dishes.
A tapa’s best ally is a Sherry wine; a manzanilla
sherry or a amontillado (pale dry sherry), although the
warm climate of Seville recommends a cold beer.
Seville has thousands of bars which offer exquisite tapas.