Seville is also explored with the palate. We suggest 10 bites that tell the story of the city from bar to bar, combining tradition and modern cuisine. They're within walking distance of our homes in Santa Cruz, Arenal, and Triana.
The 10 essentials
- Well-bound salmorejo (tomato, bread, EVOO, ham and egg).
- Montadito de pringá (inherited from the Sevillian stew).
- Spinach with chickpeas (classic spoon dish in china).
- Cod pavia (crispy batter, lemon to taste).
- Marinated dogfish (cumin and vinegar, clean frying).
- Whiskey sirloin (aromatic garlic sauce; bread essential).
- Iberian pork cheek (sweet, with mashed potatoes or baked potatoes).
- “Juicy” potato omelette (yes, it’s an art here too).
- Oxtail (long stew, deep sauce).
- Iberian Chacina on the Contractor's Terrace
- Ice cream or convent dessert (classic ending with local seal).
How to organize your route
- Santa Cruz: strolling with short stops; small portions and changing bars.
- Arenal: a balance between century-old bars and market-forward offerings.
- Triana: fried foods and stews with character, plus some traditional eateries.
Bar Tips
- The grace is in sharing: ask for little and try more.
- Ask about the dish of the day and season.
- If there's a line, take note and enjoy a snack while you wait.
Walk back to Época Suites: the best after-dinner conversation is on a terrace with a view or in the silence of a courtyard.
