Download the SEVILLE GASTRONOMIC HERITAGE app available on iphone and android. This is a good app, whether you are a foodie or not. The Seville Restaurant Business Association and the Tourism Board have put together traditional recipes along with a list of establishments that serve the traditional cuisine of the region.
Atún Encebollado is a very typical dish of the south of Spain. It is tuna cooked with caramelized onions eaten in a very curious way. It is delicious and very juicy.
Cola de toro (bull's neck) is another dish you must try. It melts in the mouth, as it is very tender and juicy. It comes with potatoes, which are usually baked. I also recommend the accompanied salsa dipping sauce with bread!
El jamón de bellota (acorn ham) at "5 Jotas" restaurant is great, I highly recommend it. It is a classic of the southern area of Spain.
Restaurants to go:
I recommend the restaurant "Oriza", near Puerta Jerez. The ensaladilla "salad" is delicious. They have a tapas area and a restaurant area; the latter is in a 19th century greenhouse. Is beautiful.
Go to Casa Robles to taste authentic food of the area (and of great quality). The tapas are delicious and Casa Robles is in the center of the city. Casa Robles also has excellent Jamon Iberico. If you want this ham from the source, travel for an hour to Aracena, a small town where you can do a tour of the factory. Aracena also hosts La Feria del Jamón (Ham festival) in October.
Alameda area has lot of bars and restaurants, but the weekends are usually crowded. I recommend some mojitos of flavors (the ones of mango and even of melon, they are delicious), in a bar called Plan B.
There is a cocktail bar on the 5th floor of El Corte Inglés del Duque shopping center. It has a spectacular view.
Jamón Ibérico de Bellota
Jamón Ibérico de Bellota, or ham from acorn fed Ibérico pigs is a not-to-miss delicacy in Seville. The distinctive flavour comes from acorns, rich in oleic acid, also found in olives. The ham is also called "olives with legs".
Jamón Ibérico de Bellota is served in traditional Andalusian restaurants or in an abacería, a kind of restaurant that specializes in cold cuts. Recommended restaurants for Jamón Ibérico de Bellota include Dos de Mayo and La Bodega.
Resist the temptation to carry home some Jamon Ibercio; many customs authorities do not allow food into the country.
Seville Convent Cookies
Try the best pastries that come from Seville’s convent kitchens. Nuns earn their living by selling handmade pastries using recipes that date back to Roman times.
Buying a convent cookie is an experience. Place money on a turntable called ‘tornos’ and shout out your order, turning the table. After few minutes, you will find the turntable deliver your order, with the change. This archaic way works well as nuns want to avoid direct contact with the public.
My recommended place to go for convent cookies is the 17th century Convento Santa Ana, famous for dulces de chocolate, and pestiños (fried in olive oil and glazed in honey)
The "freiduría", or fried fish, is the most popular street food of Seville. Streets have small stands selling deep-fried fish wrapped in paper cones to absorb the extra oil.
My favourite place is Freiduria Puerta de la Carne on Calle Sta. María la Blanca. You can sit outside and relish the fish, and get a drink from the bar next to it.
Pringá is a sandwich with slow cooked pork meat and black pudding. It is a speciality of rural Andalusia, normally had with sherry and cheese. Bodeguita Romero, near Seville Cathedral, serves some of the best Pringas.
Seville is practically a seaport thanks to its itinerant history, and locals are by tradition very fond of fish and seafood. “Chipirón” is a favourite seafood-tapa. It is a squid done on a griddle and served with just a little olive oil, some chopped garlic and fresh parsley. BODEGA Góngora is a traditional restaurant known for its Chipiron.
Carrilleras de cerdo
This is a simple but popular dish made of pork cheeks which are stewed slowly in red wine. The cooking liquor is reduced to produce a deep, rich sauce which is finished with carrots and garlic. Carrilleras de cerdo go particularly well with wine, so you’ll regularly see this dish on the menu in tapas bars.
This is one of the most requested tapas of Seville, you will find them served in every traditional restaurant of Seville.
Torrijas are like French toast. It is made using leftover bread soaked in eggs and then fried, before being covered in all manner of sugary toppings such as ice cream, honey, or sweetened milk.
Torrijas are traditionally eaten during Semana Santa (Holy Week) so you’ll see them everywhere during Easter. Though they’re so popular they often feature on dessert menus the whole year round.
Tostada, toasted bread in Spanish, is Seville’s most popular breakfast. Order a media tostada with cured ham on a mollete, a flat bread from Malaga. For the best tostada, head to Bar El Comercio, popular in Seville for its breakfast, since 1904
As soon as you get your tostada, drill a few holes on the bread with a knife to make it easy for the bread to soak the green extra virgin olive that you pour on the bread.
Breakfast in Seville is traditionally a very light meal, with many locals opting simply for a strong coffee and a pastry first thing in the morning. If you can’t start the day without a full stomach, cafes and bars usually at least one more substantial dish from 9am.
Meal times are different in Seville (like the rest of Spain) compared to the rest of Western Europe. Unless you’re eating at more touristy restaurants, don’t expect the kitchen to open earlier than 2pm for lunch and 8pm or later for dinner.
Many of Seville’s tapas bars have little or no seating as locals tend to stand and eat. If you’d rather be at a table, restaurants and bars catering for tourists (for example those in the Santa Cruz area) are more likely to have seats.