Typical food in Seville

Sevillian cuisine reflects the fusion of cultures that have passed through the region, from the Romans and Arabs to the influence of ingredients and spices from America, which has led to a diverse and flavorful cuisine. 

The best way to discover traditional dishes is by “going for tapas.” In Seville, eating is more than a basic need; it’s a moment of shared enjoyment. Tapas are a way to get to know the city: here, people chat animatedly at the bar, orders are called out, and energy fills the bars. Among the most popular dishes are refreshing gazpacho, crispy “pescaíto frito,” and the famous “pringá.” 

The city is also renowned for its pastries, traditional recipes that are carefully crafted with devotion in cloistered convents and centuries-old bakeries. And don’t forget the variety of wines and liquors of extraordinary quality that reflect the diversity and richness of this unique region. 

Gazpacho is one of the most popular dishes in Andalusian and Sevillian cuisine. This chilled soup has its roots in ancient Al-Andalus, when laborers and peasants would soak stale bread in water and season it with garlic, oil, and pepper. Later, with the discovery of America, tomato became the star ingredient in the recipe. 

In Seville, it is one of the most iconic dishes of the summer. This dish is so renowned that it has its own commemorative day on July 21 and an official institution, the Gazpacho Academy, dedicated to promoting its benefits. Beyond its exquisite flavor, gazpacho helps hydrate and protect the skin, it is a natural heart protector, and it offers numerous nutritional benefits. 

The open and cheerful nature of Sevillians is closely linked to the popular tradition of “going out for tapas.” In Seville, a tapa is much more than a simple snack—it’s a cultural experience that connects you with the essence of the city. A tapa is a small portion of a dish, offered at a low price, and designed to accompany a glass of wine or a cold beer during the aperitif. Today, tapas are dishes in their own right: two or three small plates can make up a full meal. 

In summer, fresh dishes like salmorejo, a creamy chilled soup, or Russian salad are popular. However, the most famous tapas in Seville are crunchy, fried foods, adobo, and the aforementioned “pringá.” But tradition isn’t everything—creativity and innovation also have a place in the cuisine of new chefs who are reinventing these small portions with modern and surprising twists. No matter the time of year, going out for tapas in Seville is the best way to discover the city, exploring its historic bars and taverns while savoring its most iconic dishes. 

A cold “caña” (beer served in a 20-cl glass) is the drink Seville’s residents prefer to accompany their meals and tapas.

But Seville also has a winemaking heritage dating back to Roman times, making it a must-visit destination for wine enthusiasts. Historically, the region has been recognized for producing varieties of extraordinary quality that are exported worldwide. Today, this tradition is maintained in three main wine-growing areas: Aljarafe, Sierra Norte, and Guadalquivir-Doñana, each with its own characteristics reflecting the diversity and richness of this land. 

In Aljarafe, just a few kilometers from the capital, grape varieties such as Zalema, Garrido Fino, Palomino, and Pedro Ximénez are cultivated. These grapes give rise to finos and fortified wines, as well as fruity whites and young wines. The old wineries and taverns in the region offer tastings where you can sample these wines.

Sierra Norte, with its rugged and untamed landscape, is known for varieties such as Tempranillo, Cabernet Sauvignon, Merlot, Syrah, and Pinot Noir. These grapes are used to make reds and whites, young and “crianza” (aged for at least two years), full of personality and flavor. Additionally, Sierra Norte is famous for its liqueurs and aguardientes. The distilleries of Cazalla de la Sierra and Constantina produce exquisite digestifs such as cherry or herbal liqueurs, pomace brandy, and anise. 

Finally, Guadalquivir-Doñana, near the white soil of Jerez, is ideal for growing Muscatel, Palomino, Pedro Ximénez, Arién, and Zalema vineyards. Here, fortified wines such as finos, Manzanillas, olorosos, and dulces are produced, perfect for pairing with fish, seafood, and desserts.