Though renowned for its rich history, enchanting architecture, and vibrant flamenco, it’s the culinary delights of Andalusia’s capital city that we have our eyes and palates set on!
By POOJA NAIK

Home to the world’s largest Gothic cathedral, the Catedral de Sevilla, and one of Europe’s most expansive Old Towns, Seville is a city in southern Spain where history, lore, and modernity dance together in perfect harmony. The grandeur of its past is as enticing as its famous tapas, drawing travellers in with its stunning Moorish architecture and exquisite cuisine influenced by African and Eastern flavours introduced through historic spice trade. Let’s step back in time by trying these local delicacies followed by a classic Spanish siesta after all the indulgence!

Bocadillo Serranito
Who doesn’t love a good ol’ warm sandwich? This classic bocadillo (sandwich or small bite) comprises a viena andaluza (a short, oblong bread roll) or mollete (a round, soft roll typical of Andalusia) filled with fried pork tenderloin, Serrano ham, fried green peppers, and tomato slices. Variations might include tortilla (Spanish omelette), lettuce, cheese, bacon, or alternative meats like chicken. Enjoy it with some French fries and a cold brew for that chilled-out feeling!
Try it at: Bar Menta (Seville Este).

Huevos a la Flamenca
Much-loved in Seville, this dish’s name translates to ‘flamenco-style eggs’. Various stories surround its origin—one suggests that its creator was inspired by a flamenco dancer, with the ingredients resembling her dress, while others say it is a type of shakshuka, which Spanish occupiers probably brought with them from North Africa. What sets this delicacy apart is its flexibility: chefs can incorporate a wide range of ingredients alongside eggs and chopped potatoes.
Try it at: La Sacristía de Sevilla (Mateos Gago Street).

Roscos Fritos
Crafted from a blend of flour, sugar, eggs, and citrus zest, these doughnut-shaped pastries are typically handmade, honouring a cherished culinary tradition, and are then deep-fried to perfection. Once crispy-golden, they are generously dusted with sugar or drizzled with syrup infused with hints of cinnamon or lemon. The sweet-and-citrusy explosion of flavours makes them a favourite treat during festivals like Christmas, Easter, or local celebrations, and a year-round indulgence for all.
Try it at: El Torno (Plaza del Cabildo).

Espinacas con Garbanzos
This traditional Seville tapas is said to have originated during the Moorish period of rule in the city. The dish blends ingredients brought from northern Africa and is uniquely spiced with flavours that stand out from many classic Spanish delicacies. Spinach (espinacas) and chickpeas (garbanzos) are richly seasoned with cumin and paprika, sautéed with plenty of garlic, and slowly simmered in extra virgin olive oil. Be generous with the olive oil—it enhances the dish, which is especially popular during Lent due to its vegan nature.
Try it at: La Antigua Abacería (Triana).

An Orange Tryst
The bitter orange tree adorns gardens, streets, and squares across most of Seville. Initially harvested for cosmetic uses rather than consumption, these tarter-than-tart oranges have long been prized for making top-notch marmalade. Additionally, there’s vino de naranja, a white dessert wine from Huelva and Málaga that uses macerated peels from bitter Seville oranges. The rinds are also used to lend a zesty flavour to dishes or in olive oils for salads.
Try it at: Local markets (oranges and marmalade) and La Goleta in Santa Cruz (vino de naranja).

Salmorejo
Thicker and creamier than gazpacho, this cold tomato soup offers refreshing respite from the sultry Mediterranean sun. Originating in the city of Córdoba, it is said to date back to Roman times, when it was served to soldiers before battles for strength. Now a staple on Andalusian menus, salmorejo became particularly popular in southern Spain around the end of the 19th century. Made from puréed tomatoes, day-old bread, garlic, extra virgin olive oil, and vinegar, it is often garnished with hard-boiled eggs or Spanish ham. Sometimes served as a tapas, it can also accompany toasts or omelettes as a sauce.
Try it at: Bar Alfafa (Calle Candilejo).

Secreto Ibérico
This dish, whose name means ‘The Iberian Secret’, promises the most succulent grilled pork you’ll taste in Spain. The coveted cut taken from near the shoulder of the animal is rich and tender, and cooks into a luscious, flavourful pork steak on the grill. A flavourful hearty dish, it’s best paired with fresh Spanish bread and a good wine to accentuate its juicy flavour.
Try it at: El Rinconcillo (Gerona Street).

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