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Restaurants
Seville offers a great selection of different restaurants which are most of the time more expensive than the traditional tapas bars that are so highly valued by tourists and locals likewise. Tapas are basically small dishes made from meat, fish, cheese and vegetables. The traditional way of eating is called “ir de tapeo” where people get the opportunity to get the taste of real Sevillian food by trying a variety of dishes at once. The area of Santa Cruz is actually the best location to try the Spanish speciality. But Seville also has many options for having a real dinner, although most establishments lean towards the more expensive side. Besides Spanish cuisine, international restaurants such as French, Italian and Chinese can also be found. Most of the restaurants are open between 12.30 am - 4 pm and 8 pm – 12 pm. The typical time for lunch is 2 pm although locals have their meal in the evening around 10 pm.
Seville’s Cuisine
Andalusia is without doubt the richest region in Spain when it comes to culinary specialities. Like the rest of the country, food and food culture play an important role in social life, meaning food is not simply food. The main feature of Andalusian cuisine that has meanwhile spread all over the world is tapas. In order to taste the original it is necessary to head for Seville, the home of these delicacies. The region around Seville is also a large producer of the finest olive oil which is an essential ingredient to the Andalusian cuisine and accompanies many dishes. Thanks to the hot climate in the South of Spain vegetables and fruits can be picked and used freshly throughout the year. It is no wonder that, thanks to the sun, the cuisine never has a shortage of fresh products; especially the locally grown asparagus and avocados are some of the best in the world.
The dish that is probably best known over the world is “Gazpacho”, a soup made from tomatoes and other vegetables. It can be a dish or just a starter but it is definitely refreshing in the summer heat of the country. But also seafood and fried fish are on the menu, which is in some simple restaurants usually more focused on freshness than comfort and pomp. Included are for example squid in garlic or barbequed sardines. But also meat is an essential ingredient in the Andalusian cuisine. Especially pork is used for meat balls and for sausages or pork loins in different sauces. In the South of Spain there is a special breed of pig known as the “Iberico” or “pata negra” which is referring to the black hooves of the animal. From that pig one of the finest hams is produced. Other products made from this pig are the “cana de lomo”, a smoked sausage with tripe or the “morçon made with trimmings of pig shin. Besides pork, the area around Seville is known for excellent duck that is usually prepared with Seville’s onions. Deserts in the region are often characterised by tastes of aniseed, cinnamon, almonds and honey, a remnant of the Moorish legacy.
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