Seville is characterized by a rich and exuberant gastronomy thanks to the Mediterranean climate, which produces fertile lands full of orange groves, olive groves, almond groves, vineyards and extensive livestock areas. These produce an abundance of preparations in the form of stir-fries, stews and salted dishes of enormous flavour and quality.
The Roman and especially Andalusian influence can be felt in recipes related to the many celebrations, pilgrimages and festivities that take place in the city and that form an important part of its uniqueness.
Among the main dishes of Andalusian heritage that populate Sevillian cuisine are those with names that indicate their origin, such as “a la gitanilla”, “a la flamenca”, “a la Macarena”, “a la trianera” and, of course, “a la sevillana”.
A kitchen full of meat and eggs
Animal protein is very important in the Sevillian diet, especially in meat from the slaughter. The pig is a common ingredient from which all kinds of preparations are extracted, such as the famous “menudo gitano”, the popular blood fritanga and exquisite sausages like blood sausage and chorizos.
Lamb is also present on the gastronomic menu in popular dishes such as lamb stew. Additionally, birds play a leading role, especially duck, which is used to prepare high-quality dishes such as the famous Sevillian duck stew.
Sevillian cuisine makes great use of eggs. One of the most popular dishes is “flamenco” eggs, which are commonly served in hotels, restaurants and tourist inns. Other well-known preparations include poached eggs served in puff pastry baskets, fried eggs with potatoes and, of course, the world-famous Spanish omelette, made with potatoes.
The Sevillian countryside is recognized as a fertile land that produces legumes and vegetables of exceptional quality. These ingredients are used in countless popular stews and preparations.
One of the best-loved dishes is the famous Sevillian gazpacho. It is highly appreciated by tourists and has become a key item on the menus of well-known restaurants and inns.
Other popular preparations are salads, especially the classic Sevillian salad. The magic ingredient is undoubtedly the excellent olive oil produced in the Andalusian region, including in Seville. Its export quality rivals that of the best Mediterranean oils.
Sevillian fruit is also used in delicious preparations, especially jellies and jams. Marchena melons are among the most used fruits.
Excelentes licores y dulces
Seville is an important producer of high-quality and popular liquors. One of the most notable drinks is the famous “rebujito”, a mixture of mint, chamomile wine and a lemon-lime-based carbonated soft drink.
Sevillian pastries and desserts are also popular due to the number of ovens in the province. This great variety of ovens makes possible a delicious array of oil cakes, “polvorones”, especially from Estepa, “cortadillos de cidra”, “roscos”, “piñonates” and “alfajores”.
In addition, ecclesiastical and saints' festivities are represented in Sevillian pastries, such as the famous “yemas de San Leandro”, which are made in honour of the saint by the congregation of nuns of the convent of the same name.
Also notable are the traditional sweet porridge called “poleás”, delicious oil cakes and “mostachones” from Utrera.