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Grab yourself a late deal >Tapas in Sevilla, Andalucia
While for most of us the name Sevilla - Andalucia's biggest city - conjures up images of the flamenco, bullfighting and horse riding, for gastronomes it means only one thing: tapas.
The little hors d'oeuvres form an integral part of the strong dining culture of the region.
Small in quantity and big in variety, the little dishes generally incorporate staple foods like olives and cheeses, or little morsels of meat and fish, especially the regional cured jamon (ham) and freshly-caught squid.
No foodie trip to the city can be complete without a trip to the famous Bar Giralda, a former Moorish bathhouse on the Mateus Gagos. Other places to go include Casa Roman on the Plaza de los Venerables, which is famous for its pork tapas, and Casa Antonio on the Plaza Alfalfa, which specialises in cabrillas - snails in herb sauce.
Generally, customers order many different tapas to make up a full meal, or just a few as an accompaniment to a drink, or as a prelude to a main course. Sevillanos generally eat them in the time between getting off work and having dinner - which can be served as late as 11pm. Most bars are open for most of the day for visitors, though.
The original tapas were pieces of bread used by Andalucian workers to cover their wine as they took their breaks - the word 'tapa' means 'lid' in Spanish.
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Views and opinions in this article are solely of the author and do not necessarily represent those of James Villa Holidays(JVH). JVH provides no assurances regarding the accuracy of the information and cannot accept liability for complaints, loss or damage resulting from the article. It does not form part of the contract made when a holiday is booked with JVH and the information provided is not intended to be a rider or replacement to the booking conditions. Reference to the service or product of a third party, is not an endorsement or recommendation and JVH accepts no liability as a result of complaints, loss or damage arising from their use.
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