Lisa Rivera

If you’ve yet to visit the Andalusian capital of Seville, what the heck are you waiting for! It’s as beautiful and interesting as everyone says it is, plus the food is nothing less than spectacular.

There are umpteen good restaurants to choose from in Seville, that’s it always hard to know where to begin.


As well as checking out the best travel recommendations, it’s also worth roaming the city, getting lost, and stumbling upon a small bodega that wasn’t on your list.

Use this very mini guide as a source for some holiday inspiration, and prepare to whet your appetite!

6 must-try dishes in Seville


Salmorejo is a smooth tomato soup, and a Seville staple. It’s similar to a Gazpacho, but creamier in texture.


It’s made from tomatoes, garlic, stale bread, extra virgin olive oil, and sherry vinegar. This particular version is served with cangrejo, or crab. Creamy, fishy and moreish!

Berenjenas fritas con miel y verduras fritas

Berenjenas (aubergines) were originally brought to Seville by the Spanish Jews. That said, aubergines are a firm favourite in many Sevillano dishes.


Take this version: aubergines deep-fried in batter, drizzled with honey and served with fried vegetables.


If devouring molluscs in a tasty sauce gets your juices flowing, you’ll love this next dish. Caracoles are snails typically served in a spicy, or tomato sauce, depending on the restaurant.


Rich in calcium, and full of vitamin B, this dish is light, not greasy and will leave plenty of room for the next course.


Flamenquín is a dish originally from Cordoba. It’s traditionally made with pork loin and ham, rolled in breadcrumbs and incased in a crispy golden crust. So popular is the dish, that many variations have since emerged.


The Flamenquín in the photo is without the golden crust, but stuffed full with pork.

Solomillo al whisky

To put it simply, this dish is pork tenderloin served in a whisky sauce. It’s popular among locals and you can find it in almost every bar in Seville.


It sometimes is served with potatoes, or simply with its own cooking juices.

Pulpo con gulas

I absolutely adore seafood, which is why I’m adding this one to the list. Pulpo is octopus, and ‘gulas’, well, they’re mock eels!


The Spanish call young eels ‘Angulas’, but the real deal is particularly expensive.

So, most Spaniards settle for the mock version instead, a.k.a ‘gulas’. These eels are about 3 inches long and resemble the thickness of a spaghetti.