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Tapas in Seville


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.

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