Do you want to try the best dishes in Seville? In ForSevillaLovers we help you to choose the best ones. This city has a great gastronomy that you will love. We help you with a list of the dishes that you must order if you are going to eat out if you want to. Let's get to it!
Traditional dishes from Seville
The typical dishes of Seville are not many. To tell the truth, there is no dish or tapa that identifies 100% to the city of Seville as it can be the Salmorejo of Cordoba, the Paella of Valencia or the Cocido of Madrid. In the capital of the South of Spain it is possible to find a series of tapas that are repeated continuously in the Sevillian bars and that if you want you can take them as a symbol of the gastronomy of the city.
The Serranito
The serranito is perhaps the most defined tapa in Seville. In the city hundreds of classic bars offer this sandwich with pork loin, a slice of ham and a fried pepper. A delicious snack with which you can have lunch comfortably in any neighborhood of Seville. In traditional bars it is always present in the menu, while in modern bars it is very difficult to find it.
Spinach with chickpeas
Spinach with chickpeas, or chickpeas with spinach, is a typical dish of Seville especially during Holy Week, when it would not be possible to eat meat. This recipe is easy to prepare and consists of chickpeas, spinach, bread and spices. Flavors that also refer to Moroccan cuisine.
Ensaladilla
The ensaladilla, or Russian salad, is never missing in Sevillian bars. In the city, in fact, it is said that a bar should be judged by the quality of its ensaladilla . This tapa is really present in all the restaurants of the city: the historical ones prepare it following the classic recipe, the more modern ones try their luck adding shrimps, octopus or others to the Russian salad.
Sirloin whiskey
The whiskey sirloin is a bit 'as the Russian salad: never fails among the traditional menu of the Sevillian bar. This is undoubtedly one of the most popular dishes in Seville. Although not a recipe unique to the city, the sirloin with whiskey, or pork tenderloin with garlic, is a dish that certainly characterizes the cuisine of the Andalusian capital.
Potato omelette and croquettes
The potato omelette and croquettes are Spanish dishes, not only in Seville. However, we must mention these two tapas because in many bars in the capital you will be able to find these two options. The tortilla de patatas is an omelette that is eaten cold and is usually always available at any time. The croquettes, however, are croquettes that unlike the Italian ones are prepared with bechamel filling and not with potatoes. The bechamel croquettes can be of various flavours: meat, fish, vegetables, etc.
Adobo
Adobo is not a specific dish but a recipe. In fact, it is possible to prepare any type of meat or fish "en adobo". It is a kind of brine with various spices that the main product undergoes before cooking, a completely new taste that is hard to describe that you love or hate, but definitely worth a try. Don't miss a tapa of boquerones en adobo (marinated anchovies) at the centrally located bar Blanco Cerrillo.
Chicharrones
Chicharrones are a very Sevillian appetizer. This fried crackling is also prepared in other parts of Spain, but it has different names. In Seville, chicharrones are eaten hot or even cold, but they will certainly go well with a beer or a glass of wine.
Caballito de jamón
The caballito de jamón is a small snack made simply of toasted bread and fried ham. It is a Sevillian invention to take as an appetizer. Before it was certainly much more popular, now this little tapa only survives in some ultra Sevillian bars.
