Restaurants in Seville

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.

Chef Willy Moya serves an olive-oil inflected tasting menu at this Seville restaurant.

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.