Restaurants in Seville
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.
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.