Seville, the vibrant heart of Andalusia, is a city where culinary tradition is woven into daily life – from family-run tapas bars with century-old recipes to bustling markets scented with oranges, Iberian ham, and spices. Its cuisine reflects centuries of Moorish influence, Mediterranean abundance, and Andalusian creativity.
If you want to understand Seville’s soul, start with its food. Here’s a guide to Seville’s most traditional dishes, and the flavours that capture the city’s warm, festive spirit.
1. Gazpacho Andaluz
Refreshing, vivid, and unmistakably Andalusian, gazpacho is Seville’s quintessential warm-weather dish. Made with ripe tomatoes, cucumber, peppers, garlic, olive oil, vinegar, and stale bread, it’s blended to a silky texture and served chilled. Seville’s scorching summers make this cooling, hydrating soup a daily ritual. Locals often drink it from a glass.
2. Salmorejo
Creamier and more concentrated than gazpacho, salmorejo hails from nearby Córdoba but is beloved in Seville. This thick, velvety tomato purée is topped with diced ham and hard-boiled eggs. It’s rich, deeply flavourful, and perfect as a tapa or starter. Some bars even serve versions with avocado or roasted peppers.
3. Pescaíto Frito
Few dishes capture the Andalusian coastline like pescaíto frito – lightly battered, perfectly fried small fish such as anchovies, squid, or baby hake. Triana, Seville’s historic riverfront neighbourhood, is full of freidurías serving this crunchy, golden specialty in paper cones. Add a squeeze of lemon and enjoy with a cold beer.
4. Carrillada de Cerdo
One of Seville’s most comforting dishes, carrillada is slow-braised pork cheek simmered in wine until tender enough to cut with a spoon. It’s hearty, affordable, and bursting with deep, savoury flavour – especially welcome on cooler evenings. Some places prepare it with sherry or Rioja for extra richness.
5. Berenjenas con Miel
This beloved Andalusian classic features crispy fried eggplant drizzled with honey or molasses (miel de caña). The sweet–savoury contrast reflects Seville’s Moorish heritage. Best enjoyed as a shareable tapa with friends, ideally with a glass of manzanilla sherry.
6. Espinacas con Garbanzos
A humble yet iconic dish, spinach stewed with chickpeas is a staple of traditional tapas bars, especially during Lent. It’s hearty, nutritious, and seasoned with cumin, paprika, and garlic – a nod to Seville’s medieval spice routes.
7. Gambas al Ajillo
A tapas-bar favourite across Spain, but especially good in Andalusia. Gambas al ajillo features sizzling shrimp cooked in olive oil with garlic, chili, and parsley. It’s aromatic, simple, and irresistible with crusty bread to soak up the infused oil.
8. Solomillo al Whisky
Despite the name, this dish has little to do with whisky; many chefs use wine or brandy instead. Solomillo al whisky pairs juicy pork loin with a rich garlic sauce. You can find it in countless tapas bars, and its bold, garlicky punch makes it a Seville classic.
9. Huevos a la Flamenca
A colourful baked egg dish with peppers, peas, tomatoes, serrano ham, and sometimes chorizo. Served piping hot in a clay cazuela. Perfect for breakfast, brunch, or a light evening tapa, it’s rustic, homey, and full of Andalusian warmth.
10. Ensaladilla Rusa
A staple of traditional tapas counters, ensaladilla rusa (Spanish potato salad) is creamy, chilled, and often topped with tuna, shrimp, or roasted peppers. It’s refreshing, comforting, and pairs beautifully with a glass of chilled fino sherry.
Seville’s cuisine is a vibrant expression of Andalusian culture: rustic, sun-soaked, aromatic, and steeped in history. Each dish tells a story of the city’s Moorish past, Mediterranean roots, and lively contemporary spirit.
