18 Delicious Things to Eat and Drink in Seville

Seville is one of the best places in Spain to eat – and you don’t need to spend a fortune to enjoy it. From tapas and traditional stews to local wines and sweet treats, the city’s food scene is full of flavor and history.

But with so many options, what should you actually try while you’re there – and what’s worth skipping?

This guide to the best food and drink in Seville will help you taste your way through the city without missing the highlights.

1. Salmorejo

Salmorejo is a thick, cold tomato soup that’s a must-try when you visit Seville. This Andalusian specialty comes from nearby Córdoba (which is a great day trip from Seville, by the way!) but has become a staple in Sevillian cuisine, especially during hot summer months.

Unlike gazpacho, Salmorejo has a creamier texture thanks to bread that’s blended with ripe tomatoes, garlic, olive oil, and a touch of vinegar. The soup is typically topped with diced hard-boiled eggs and serrano ham.

You’ll find Salmorejo on most restaurant menus in Seville. It’s perfect as a starter or light lunch when temperatures rise. The rich, vibrant orange-red color signals the intense tomato flavor you can expect with each spoonful.

2. Carrillada de Cerdo

This delicious pork cheek dish is a true highlight of Sevillian cuisine. Slow-cooked until incredibly tender, carrillada falls apart at the touch of your fork.

The rich sauce typically contains red wine, garlic, and local herbs – creating a depth of flavor that’ll make you close your eyes with each bite. Many restaurants serve it with a side of creamy mashed potatoes or fries to soak up the delicious gravy.

You’ll find this comfort food on menus throughout the city, especially in traditional taverns. It’s best enjoyed with a glass of regional red wine to complement the intense flavors.

3. Espinacas con Garbanzos

This hearty dish combines spinach and chickpeas with a rich blend of garlic, cumin, and paprika. It’s a popular tapas option throughout Seville, especially during cooler months.

The dish has Moorish roots and reflects the Arab influence on Andalusian cuisine. You’ll find it served hot in small clay dishes alongside crusty bread for dipping.

Many locals consider this a comfort food – it’s filling, nutritious, and won’t break the bank. Each family and restaurant has their own version, so try it at a few different spots to experience the subtle variations in spice and texture.

4. Jamón Ibérico

No trip to Seville would be complete without tasting the famous Jamón Ibérico. I’d even argue that it’s one of the main things that make Seville worth visting.

This delicious, premium cured ham comes from black Iberian pigs that roam freely and feast on acorns, giving the meat its distinctive flavor.

You’ll spot these dark, paper-thin slices hanging in nearly every bar and restaurant throughout the city. The fat melts at room temperature, creating a rich, nutty taste that’s unlike any other ham you’ve tried.

Look for “jamón de bellota” – the highest quality option from acorn-fed pigs. It’s pricier than regular ham but worth every euro for its complex flavor profile and melt-in-your-mouth texture.

5. Tortillitas de Camarones

These crispy fritters are a signature dish from the Cádiz region that’s become a popular tapa in Seville. Made with tiny shrimp mixed into a light chickpea flour batter, they’re both crunchy and savory.

The secret to great tortillitas lies in their thinness – they shouldn’t be thick pancakes but rather lacy, golden discs. You’ll find them served hot and fresh at most traditional bars throughout the city.

Try them with a cold glass of manzanilla sherry for a perfect pairing. The briny flavor of the shrimp works wonderfully with the flour mixture and creates a simple but unforgettable taste of coastal Andalusia.

6. Pescaito Frito

This golden-brown seafood dish is a must-try when you’re exploring Seville’s food scene. Pescaito Frito translates to “little fried fish” and consists of small fish or seafood pieces lightly coated in flour and quickly fried.

You’ll find it served in most tapas bars throughout the city, often presented simply on brown paper with lemon wedges. The crispy exterior gives way to tender fish inside – a perfect texture contrast.

The secret to great Pescaito Frito lies in the fresh catch and hot oil. Locals typically wash it down with a cold beer or glass of dry white wine for the perfect flavor combination.

7. Montaditos

These bite-sized sandwiches are a cornerstone of Seville’s tapas culture. Montaditos feature small pieces of bread topped with various ingredients – from simple jamón to more complex combinations including seafood, meats and cheeses.

You’ll find montaditos in bars throughout the city, often priced very reasonably at just €1-2 each. They’re perfect for sharing or sampling multiple flavors in one sitting.

The beauty of montaditos lies in their variety. Try classics like tortilla española (Spanish omelette) or go for bolder options like morcilla (blood sausage) with caramelized onions. Many locals pair them with a small beer called a “caña” for the full experience.

8. Solomillo al Whiskey

This popular Sevillian dish features tender pork sirloin smothered in a rich whiskey sauce. It’s commonly found in tapas bars throughout the city, where locals flock to satisfy their cravings.

The secret lies in the sauce – a combination of whiskey, garlic, and a touch of cream that creates a perfect balance of flavors. Chefs sear the pork until it’s perfectly cooked, then flambé it with whiskey for that distinctive taste.

You’ll want to pair this with a glass of local wine or sherry. The contrast between the smooth sauce and juicy meat makes it a must-try when you’re exploring Seville’s food scene.

9. Pringá

Pringá is a rich, savory spread that’s become a staple in Seville’s food scene. This hearty mixture consists of various meats that have been slow-cooked until they’re meltingly tender.

Typically made from leftovers of cocido (a meat and vegetable stew), pringá contains pork, chorizo, blood sausage, and sometimes chicken. The meats are mashed into a paste that’s perfect for spreading on bread.

You’ll find pringá served as a popular tapa or inside a montadito (small sandwich). Many locals consider it the ultimate comfort food, especially during colder months. It’s a must-try dish that truly represents the no-waste cooking philosophy that’s central to Andalusian cuisine.

10. Rebujito

This refreshing drink is a summer favorite at Seville’s festivals, especially during the Feria de Abril. It’s a simple mix of dry Sherry wine (usually Manzanilla or Fino) and lemon-lime soda, served over ice with a sprig of mint.

You’ll find locals sipping Rebujitos to cool down in the Andalusian heat. The drink offers a perfect balance – the crispness of Sherry paired with the sweetness of soda creates something that’s both light and satisfying.

When you’re out at a Seville bar or festival, don’t miss trying this regional specialty. It’s much less potent than straight Sherry but still carries its distinctive flavor profile.

11. Huevos a la Flamenca

This hearty Andalusian dish combines eggs baked in a tomato sauce with various add-ins like chorizo, peppers, and ham. It’s typically served in a clay dish straight from the oven, creating a rustic presentation that’s as eye-catching as it is tasty.

The name translates to “Flamenco eggs,” connecting it to the region’s famous dance. You’ll find this on breakfast menus, but locals often enjoy it for lunch or dinner too.

The rich, slightly spicy sauce pairs perfectly with crusty bread for soaking up every last bit. Don’t pass up the chance to try this comforting dish during your Seville adventure.

12. Torrija

Torrija is Spain’s version of French toast – a sweet dessert that’s especially popular during Easter celebrations in Seville. This tasty dish consists of bread soaked in milk or wine, then dipped in egg, fried, and flavored with honey, cinnamon, and sugar.

You’ll find this comforting treat in many local cafés and restaurants throughout the city. The contrast between the crispy exterior and soft, custardy interior makes it impossible to resist.

Each family and restaurant has their own special recipe, so don’t pass up the chance to try different versions during your visit. The best torrijas have a perfect balance of sweetness and spice that’ll leave you wanting more.

13. Tinto de Verano

This refreshing summer wine drink serves as the perfect antidote to Seville’s scorching heat. It’s a simple mix of red wine and lemon soda that locals prefer over the more tourist-oriented sangria.

You’ll find tinto de verano (“summer red wine”) at virtually every bar and restaurant in the city. It’s usually served in a tall glass with ice and a slice of lemon or orange.

The drink’s lower alcohol content makes it ideal for afternoon sipping during hot days. You can also try making it yourself – just combine equal parts red wine and lemon soda or sparkling water with a splash of lemonade.

14. Orange Wine

Orange wine isn’t actually made from oranges – it’s a unique type of wine produced in Seville using white grapes. The skins stay in contact with the juice during fermentation, giving it that distinctive amber color.

You’ll find this local specialty in many wine bars throughout the city. Its flavor profile tends to be bold and tangy with notes of dried fruit and nuts, making it a perfect match for tapas.

Don’t miss trying this with traditional Andalusian cheese or cured meats. The wine’s slight bitterness complements rich foods beautifully, and it’s become increasingly popular among locals and visitors alike.

15. Churros con chocolate

Churros con chocolate is a classic Spanish breakfast or late-night snack you shouldn’t miss while in Seville. These crispy, fried dough pastries are served piping hot alongside a cup of thick, rich hot chocolate for dipping.

The contrast between the crunchy exterior and soft interior of the churros pairs perfectly with the smooth chocolate. Many locals start their day with this combo at traditional churrerías throughout the city.

You’ll find the best churros at places like Bar El Comercio or Churrería Los Especiales, where they’ve been making them the same way for generations. It’s a simple pleasure that’s become an essential part of Sevillian food culture.

16. Piononos

These small, sweet desserts are a must-try when visiting Seville. Piononos consist of a rolled sponge cake soaked in syrup, topped with a creamy custard and often finished with a touch of cinnamon.

Originally from Santa Fe, a town near Granada, piononos have become popular throughout Andalusia. You’ll find them in many bakeries and pastry shops around Seville, perfect for a quick sweet bite with coffee.

The combination of soft cake, sweet syrup, and creamy topping creates a perfect balance of flavors and textures. They’re small enough that you won’t feel guilty having one – or maybe two!

17. Choco Frito

Choco Frito is a unique Sevillian dish that might surprise you – it’s actually fried cuttlefish, not chocolate as the name might suggest! This seafood specialty has become a staple in bars and restaurants throughout the city.

The cuttlefish is lightly battered and quickly fried until golden, creating a crispy exterior while keeping the interior tender and flavorful. It’s typically served with a wedge of lemon for a bright, acidic contrast to the richness.

You’ll find locals enjoying this popular tapa alongside a cold beer, especially in the Triana neighborhood where seafood dishes shine. Don’t miss trying this authentic taste of coastal Andalusian cuisine during your visit.

18. Yemas de San Leandro

These sweet egg yolk treats are a Seville specialty with religious origins. Made by the nuns of San Leandro convent since the 16th century, they combine egg yolks, sugar, and lemon to create small, golden confections.

You’ll find them wrapped in their distinctive blue paper packaging throughout the city. The texture is uniquely smooth yet slightly firm – melting in your mouth with each bite.

These sweets aren’t just tasty – they’re part of Seville’s cultural heritage. Buying them helps support the convent, which continues the centuries-old tradition of making these special candies by hand.