Where to eat
Gastronomy
Seville's gastronomy is a true reflection of its entire history. It is intimately linked to Andalusian from where it gets its ingredients. This is this case of jamón serrano (cured ham), shellfish from Cádiz and Huelva, manchego cheese...It is a popular cuisine inherited from its past. The essential olive oil can be traced to Seville's close ties with Mediterranean civilizations. Refined and tolerant Muslims introduced other new elements. Additional ingredients brought back from America were rapidly integrated into Sevillian cuisine and later spread throughout Europe.
The Arabic roots are especially vigorous. Certain dishes such as gazpacho , something found in all Andalusian provinces, was also extended throughout the rest of Spain.
Gazpacho is a mixture of bread, water, garlic, tomato, peppers, vinegar and olive oil. It is served in a cup or bowl when accompanied with garnish.
It represents one of the best exponents of our cuisine. Its recipe evolved further as new ingredients were brought back from America in the 17th C.
The Sevillian gastronomy is characterized by its variety and quality. Light and rich in fresh products, the cuisine's main element is olive oil.
Amongst the main dishes of Sevillian gastronomy we can highlight, aside from gazpacho, ensaladilla sevillana, (variation of potato salad) which uses endives instead of lettuce, menudo (type of Andalusian styled tripe), cola de toro (bull's tail), lomo de cerdo con manteca (pork loin with lard), ternera a la sevillana (Sevillian styled veal -olives and white wine), pringá (mixture of veal, bacon, chorizo, blood sausage and ham), pavías de pescado (fish pastries, named after the battle of Pavía) or espinacas con garbanzos (spinach with chick peas), a recipe inherited from the Arabs.
The selection of fruit is rich and abundant. During the reign of the Arabs jams and jellies were already being made.
Sevillian stoves, which existed during the splendor of the Arab-Andalusian times, were reclaimed during the Renaissance period. Some even lasted up until very recently. In such devises pastries such as tortas de aceite (pastry thin large rounded olive oil cookies) were made and exported throughout Spain, polvorones (sweet traditional pastries of Arab influence), eaten especially during Christmas; today many varieties exist. Other popular sweets and pastries include: cortadillos, pestiños, piñonates, mostachones and carne de membrillo.
However, the most exquisite Sevillian pastries, resulting from the presence of past cultures, can be traced to our city's enclosed convents; a special tradition with charm. The sweetest tooth's can get their fill on a variety of pastries such as yemas de San (sweet made from sugar and egg yolk) Leandro, mermeladas caseras de Santa Paula (homemade marmelades), pasteles and rosquillas rellenas de cidra de Santa Clara (cider pastries), bollería surtida de Santa Inés, or rosquitos de San Clemente (varied pastries from these convents). All of these products, rich and mysterious legacies, defying the passing of time, are still being made today. They remain untouched even by large multinational and high quality industries; these pastries made by nuns defend handmade tradition and natural products, ingredients essential to recipes that have been jealously guarded over generations.
Today Sevillian cooks prepare elaborate and varied dishes without ignoring original and popular roots. There are many fine establishments renowned both within Spain and outside our borders which offer varied and imaginative menus of top quality products, aside from an endless number of authentic and traditional Sevillian dishes which over time have received improvements and variations.
Below find a selection of dishes from the menu's of traditional Sevillian restaurants:
- Alcauciles salteados con chipirones y habitas fritas (Sautéed artichoke with cuttlefish and fried lima beans)
- Calabacines rellenos de merluza y gambas (Hake and prawn stuffed squash)
- Bacalao al perfume de ajos confitados (Candied garlic Cod)
- Rodaballo al horno con patatas y laurel a la flor del azafrán (Baked Turbot with potatoes, bay leaves and saffron flowers)
- Cordero asado a la miel, relleno de espinacas y champiñones (Grilled honeyed lamb, stuffed with spinach and mushroom)
- Torrija tibia confitada a la naranja sevillana y azahar con helado de canela, virutas de chocolate y triángulos de matalauva. (Sevillian orange and orange blossom French toast served with cinnamon ice cream, chocolate shavings and raison triangles)
We invite you to come and check out these delights by visiting our establishments and by trying these recipes; we're confident that you'll leave fully satisfied wishing to return and repeat the experience.
Copyright 2003, Consorcio de Turismo © Edificio Laredo Pza. San Francisco, 19 4ª planta 41004 Sevilla Tel Consorcio: 954592915
Tel: 954595288/954221714 Fax: 954595295/954229566 Email: laredo.turismo@sevilla.org / barranco.turismo@sevilla.org turismo@sevilla.org
