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Seville, Spain

m
Martha Gehan Jul 9, 1999 01:34 PM

My sister is preparing to pack up and go live in
Seville for 9-10 months whilst studying Spanish
language and culture at the University. Any
recommendations re: markets, regional specialties and
what else is worth scoping out in Andalusia would be
greatly appreciated. I of course am feverishly
plotting how many visits I can squeeze in.

  1. k
    Kathryn Callaghan Jul 14, 1999 11:20 AM

    I spent my junior year of college in Seville and loved
    it. That was more than three years ago, so I can't
    guarantee that my information is up to date, but
    here's what I remember best.

    First, Seville is emphatically not a restaurant town.
    What restaurants there are tend to be expensive and
    terribly boring. So tapas it is.

    My favorite neighborhood for tapas is the Arenal - the
    area in back of the bull ring. I recommend Sanchez
    Romero Carvajal's Sevilla Jabugo for rich,velvety
    cocido (garbanzo/pork/chorizo stew). Also, a little
    Extremaduran place neat the end of c.Zaragoza had some
    great food, if you can find it. The only decent tapas
    in Santa Cruz were at Bar Giralda, about a block from
    the cathedral.

    Sevillanos are master fryers, and the mixed seafood
    platter anywhere is usually excellent. The kiosco de
    los Flores, which occupies a riverside patio, does a
    nice job, though you pay for the ambiance. It's a
    good place to bring visiting sisters. Try the cazon
    en adobo, a white fish marinated in lemon and/or
    vinegar and sometimes oregano before frying. And a
    little place in a far corner of Triana called Casa
    Ruperto de los Cordonices srves whole marinated fried
    quails as its signiture dish.

    Other tapas you might try include solomillo al whisky
    (pork medallions in whisky sauce), croquetas de
    bacalao (salt cod fritters), espinacas con garbanzos
    (spinach & garbanzos in a paprika based sauce), and
    empanada gallega (galician tuna-tomato pie). Snails
    are served in a spicy broth and should be tried, but
    it's important to find a reputable place so they're
    not served sandy. And be sure to order caracoles and
    not cabrillas, which are the horrible, slimy, sluglike
    ones.

    I do have one wonderful budget dining secret which I
    hope is still valid. On calle Zaragoza there is a
    rstaurant/hotel/cooking school, which I believe is
    called La Taberna del Albaradero. The school offers a
    pre-fixe lunch menu, changed daily, for 1400 or 1600
    pesetas. They serve excellent Spanish fare, and the
    dining room is beautiful. The week's menu is posted
    outside, so you can decide beforehand which day you
    want to go.

    Markets? - Dona Gordal Aceitunas on c. San Jacinto
    sells excellent olives by the kilo. I did my grocery
    shopping at the Triana Market, and there's a smaller
    market off the Plaza de la Encarnacion. Neither is
    especially lovely - For a beautiful market, check out
    the Boqueria in Barcelona.

    As for the rest of Andalucia... I'd say Cordoba is
    obligatory. It's packed with tourists, but the mosque
    is worth braving the hordes. Go early, and when it
    begins to fill up, retreat to El Churrasco for lunch
    and order the Salmorejo Cordobes, a pale local
    gazpacho made thick with hard cooked egg. It was one
    of the most exciting things I've ever eaten.

    Also, I loved Cadiz, though I freely admit that
    there's nothing to do there other than to soak up the
    atmosphere and eat the world's best fried seafood
    which is sold from a little storefront on a plaza near
    the cathedral. If that sounds dull, go in costume and
    with a bottles of liqor or two on Carnaval (Mardi Gras)
    night. You can participate in one of Spain's great
    public fiestas, and the seafood place serves until the
    wee hours, too.

    I also recommend Extremadura, Spain's relatively
    undiscovered western region. I've heard the land
    described as bleak, but I found the springtime poppy
    fields and the cork forests entrancing. The old towns
    are remarkably preserved. The ancient stone palaces
    of Caceres and Trujillo seem to have been built
    decades, rather than centuries ago. The food is heavy
    but delicious. Lamb, pork products and the dark, sweet
    local paprika are typical. Migas extremenas,
    breadcrumbs fried in olive oil with garlic, chorizo
    and paprika, is one of my favorite Spanish dishes. The
    Parador in Merida and Pizarro on the main plaza in
    Trujillo are good places to try the local cuisine.

    I hope some of this is helpful. Please e-mail if you
    have any questions. Your sister is about to have a
    wonderful experience!

    3 Replies
    1. re: Kathryn Callaghan
      a
      Alan Divack Jul 14, 1999 09:15 PM

      We were in Seville in 1986, and found Penelope Casas's
      cookbooks, both the general one and the one devoted to
      tapas, had lots of great suggestions for both places
      and specialities in Seville -- definitely more of a
      noshing that a restaurant town.

      What stands out in my mind about Cordoba is an ice
      cream parlour with wonderful homemade stuff, comparable
      to the artisanal gelaterie in Italy. My favorite was
      the blue cheese and walnut ice cream.

      1. re: Kathryn Callaghan
        j
        Jim Leff Jul 15, 1999 12:26 AM

        Great message, thanks for posting, Kathryn (but please DON'T email questions, everybody--post 'em here, so we can all read along, ok?). I particularly agree about avoiding restaurants and just doing tapas. When I'm there, my entire day's one long tapas walk. I slow down, take everything nice and easy, and nibble and imbibe and wander my way until late night...when it's time to stop the nibbling part and commence the SERIOUS drinking and partying (not as much as in Madrid, but still a serious late party culture).
        The slowing down part is necessary for survival. The temperature isn't sooo extreme most of the time (I played an outdoor gig there once for a week in August--in a tuxedo! Now THAT was extreme!), and it's not so southern in latitude, but the sun has a certain African power that must be taken seriously. Its best for prospective visitors to think Caribbean vacation, rather than manic see-the-sights European scavenger hunt (one should see the cathedral and the medieval Barrio Judeo, however).
        Migas have also made their way into Mexico and Columbia, though in slightly different form. They are the poorest of the poor people's food (the chorizo was traditionally reserved for particularly flush days...and even then, a mere few morsels). There was a Columbian restaurant in Astoria that made good ones, haven't seen any others in the NYC area since. Anyway, as you know, they're not made in Seville (just for those reading along).
        I'm amazed, though, that you made it through your whole message without once mentioning tortilla espanola, the glorious puffy omelet of fried potatoes served by the slice as ubiquitously there as pizza here. I'm a bit of a tortilla scholar, and I think the Seville style is one of the best in Spain.
        Oh, and Martha: don't you or your sister miss the Alhambra, well worth the trip to Granada from Seville (the restaurants are better, there, too). I usually hate such touristy destinations, but the Alhambra is something special. Go midmorning on a weekday to somewhat beat the crowds.

        Hasta pronto, tia, pues gracias por tu mensaje, ?vale?

        1. re: Kathryn Callaghan
          m
          Martha Gehan Jul 21, 1999 11:24 AM

          Thank you, Kathryn! (and Jim and Allan). I've
          downloaded your post for my sister and I will be sure
          to refer to it before my (first) trip to Seville in
          October. I, too, think the Boqueria is an awesome
          market. I spent five days in Barcelona in a frenzy of
          frustration because I couldn't cook what was on offer
          in the Boqueria (and my hotel was just blocks away). I
          consoled myself with mass quantities of delicious
          crustaceans and espinacas catalan (spinach with
          currants- delicious!)

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