The Best Food to Try in Seville

Close-Up Of Seafood In Bowl On Table
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The city of Seville, capital of Andalusia, is located along the Guadalquivir River in southern Spain and has a history that dates back two millennia. In Seville, you can enjoy historical sites, beautiful architecture, and fantastic weather, but above all else, the food should not be missed. Among the tapas, paella and gazpacho served up in Seville, many traditional dishes make dining out an unforgettable experience. Below, whet your appetite with this guide to the food and dishes you shouldn't miss on your next trip.

01 of 10

Huevos a la Flamenco

Huevos a la Flamenca or Flamenco Eggs. Eggs poached in
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Huevos a la Flamenco. or Flamenco-style eggs, is a hearty lunch or dinner dish with stewed meats, eggs, tomatoes, and peppers. Traditionally a dish eaten in the warmer months, it is named for its likeness to the traditional flamenco outfit's bright colors and playful folds. In Spain, eggs are not typically eaten for breakfast but rather lunch or dinner. Looking to try Huevos a la Flamenco? You'll have to wait for dinner for that.

02 of 10

Solomillo al Whiskey

beef fillet to be put in a frying pan with frying oil
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Solomillo al whiskey is another traditional dish in Seville: pork tenderloin marinated in a garlicky whisky sauce. The tenderloin is first coated in flour, then fried in oil and butter. For more flavor, a sauce made out of olive oil, garlic, onion, cinnamon, red wine vinegar, and spiced with hot pepper is poured over the meat while it's still cooking. The result is a tender and mild-flavored pork dish perfect for any meal. Make sure to stop by Bodega Santa Cruz Las Columnas, where this dish is served with veggies and a piece of bread to sop up the sauce or Taberna Coloniales, where Solomillo al whiskey is a specialty.

03 of 10

Serranito

Tasty pork grilled serranito sandwich in a ciabatta
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If you've never tried an authentic Serranito sandwich from Seville, you're in for a delightful treat. Seville's signature sandwich, made with a particular Spanish bread roll, is sliced open and filled with black olives, tomatoes, Manchego cheese, Serrano ham, and thick slices of Fermín pork tenderloin. After a quick fry on a hot grill, the result is one yummy sandwich treat! Hermanos Morales has mastered the art of the Serranito, with ten different variations on their menu.

04 of 10

Flamenquínes

Flamenquín is an Andalusian dish made with slices of jamón serrano wrapped in pork loin, coated breadcrumb batter and deep fried served with French fries closeup. Horizontal
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If you're traveling to Seville, make sure you try the flamenquín. Imagine a juicy, tender pork loin wrapped around a single slice of Serrano ham coated in breadcrumbs and deep-fried until golden brown. While it originated in nearby Córdoba, it is one of Seville's beloved tapas and is a comfort food bite. Some standouts can be found at Bar Santa Marta and Los Claveles.

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05 of 10

Rabo de Toro

Bull's tail cooked and ready to eat in a Spanish restaurant
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Rabo de Toro, or bull's tail, is a traditional Spanish dish popular in Seville that traces back to Moorish times. Oxtail is braised for hours in a savory sauce full of vegetables and spices. Onions and tomatoes are stewed for hours with garlic and paprika create a richly flavored broth, while tender chunks of beef wait at the center. This dish has survived so many years because oxtail is inexpensive in Spain, making this a humble dish that anyone can afford. La Antigua Abaceria specializes in Rabo de Toro, so make sure to stop in and treat yourself to this hearty stew.

06 of 10

Salmorejo

Bowl of salmorejo soup with boiled eggs and serrano ham
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Salmorejo is a cold tomato-based soup popular in Seville, especially in the hot summer temperatures, which get up to over 100 degrees in the summer. While salmorejo and gazpacho are both cold soups popular in southern Spain, they differ as gazpacho is made with a mix of vegetables, while salmorejo is creamy in texture and is made with a base of tomatoes, blended with stale bread, garlic, ham, and a dash of sherry vinegar. For those who do not consume ham, there are vegetarian and vegan versions of salmorejo available. Vega 10 in the Triana district has quite a selection of vegan and vegetarian options, including a delicious version of salmorejo made with beetroot. If beets aren't your thing, they also have a traditional version with ham.

07 of 10

Espinacas con Garbanzos

Close-Up Of Food Served In Bowl On Table
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A dish loved by locals, espinacas con garbanzos, or spinach with chickpeas, is a simple dish that packs a punch when it comes to flavor. A mix of chickpeas (known locally as garbanzos), spinach, spiced with cumin, and paprika, this dish is served warm with fresh bread or crackers for dipping into the olive oil left on your plate after eating. While each restaurant will have its version, check out Bar San Lorenzo, and Dos de Mayo for their excellent versions.

08 of 10

Carrillada de Cerdo

Pork Cheeks In Demiglas Sauce with mashed potatoes. Carrillada de cerdo in demi glace sauce
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Carrillada de cerdo, or slow-cooked pork cheeks, is a delectable stewed dish found in most Seville restaurants. Served as an entree-sized course, Iberian pork cheeks are simmered in a red wine and olive oil sauce, resulting in a fork-tender dish that is full of flavor.

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09 of 10

Montadito de Pringá

Montaditos
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Montadito de pringá is a sandwich made of different types of meats; morcilla (blood sausage), pork roast, chicken liver, and jamón serrano (ham), slow-cooked and sandwiched between two pieces of crusty bread. This dish is one of Seville's most delicious culinary delights. Head to Bodeguita Romero for this palate pleaser and experience a family-owned gem that has been serving traditional Spanish food for over 70 years. 

10 of 10

Torta de Aceite

An Olive Oil Torta, a traditional Spanish sweet, on a vintage plate.
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Torta de aceite, or sweet olive oil cake, is a light, crisp and flaky sweet biscuit in the shape of a torta. The main ingredients are wheat flour, olive oil, almonds, sugar, sesame seeds, and anise seeds. These tasty treats can be eaten as a snack or dessert, accompanied by wine or coffee at any time of the day. While the origin of the recipe is unknown, their popularity had begun around 1910 when Ines Rosales started selling her olive oil tortas at a Seville train station, which gained popularity across the country. These snacks are a perfect souvenir, and while they can be found in any area grocery store, the best place to find them is the Ines Rosales shop, where you can sample flavors and pick up some to snack on.

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