Restaurants in Seville

Seville is as great at food as it is at architecture. Most restaurants offer tapas style menus, with small bites and appetizers to choose from and savor amongst a group. Southern Spain favors fried foods, but there are also great grilled seafood options, the classic savory Jamón ibérico and cold gazpacho. Serranitos are popular fast food sandwiches with peppers and cured ham on a bread roll. Patatas bravas, croquetas, and gelato are also popular. Seville is famous for its bitter oranges, once a main source for making marmalade for Britain. Keep in mind dinner is a late event, served between 9 and 11 PM, so tapas serve as hold-overs often between work and a regular meal. Breakfast is not typically popular as a full meal. Make sure to get in your lunch before siesta time in the afternoon, as many places close between 2 PM and 5 PM. Seville restaurants offer a variety of choices at affordable prices.

Bodeguita A. Romero and Bodega San José are some of the best restaurants in Seville. However, for tortilla, sea food, salads you can visit Bodeguita Casablanca. El Giralda, El Rincón del Arroz, and El Rinconcillo are some other popular Seville restaurants that you won’t want to miss. Check below for more great restaurant offerings in Seville.

Try the ethereal lacy fritura of baby squid.

Bodeguita A. Romero, despite its pink walls, is renowned for its he-man’s oxtail stew, grape-size caper berries, and pringa—cocido (boiled dinner meats) pressed into sinful sandwiches.

Order the almond gazpacho and fabulous minted lamb meatballs at Enrique Becerra, whose owner researches old Moorish recipes.

Try the grilled gambas at the battered 1893 Bodega San José.

Order the messy, spicy, tomatoey snail casserole as you peruse the faded bullfighting posters.

Here, concealed within an old grocery store, is an eating nook so festooned with comestibles one feels trapped inside a gaudy Andalusian Baroque altar. Only instead of angels’ wings there are tins, jars, and packages.

The decibel level can shake plaster off the walls—then again, a great Andalusian bar routine is as frenzied as corrida moves are slow and controlled.

A weathered 1940’s zinc bar with beautiful azulejos of orange groves on the walls. And to eat, freshly baked Antequera rolls stuffed with salt-cured pork loin and apples, or mounted with Cantabrian anchovies under squiggles of condensed milk.

The tortilla, the seafood noodles, and the dreamy crushed-potato salad drenched in olive oil are better than ever. Since the owner’s son took over and moved the bar here, the place has snapped into focus.