Epic all day 10 stop tapas crawl of Triana, Seville 🇪🇸.
Summary
TLDRJoin our host on a delightful tapas tour through Seville's traditional district of Triana. Experience the local gastronomy with a variety of tapas, from fried squid to salt cod, and indulge in the regional favorite, sherry. Discover hidden gems and popular spots, all while exploring the city's vibrant culture and warm atmosphere. This is a food adventure that showcases the best of Spanish tapas, leaving you eager for more.
Takeaways
- 📍 The video is set in Seville, with a focus on the traditional part of the city, Triana, known for its food scene.
- 🌉 The Queen Elizabeth Bridge (Punta de Reyno de Isabel II) is mentioned as a landmark dividing the city.
- 🏰 Seville is home to the main city cathedral, the Alcazar, and is considered the best place in Spain for tapas.
- 🍽️ The video is a tapas tour showcasing various local bars and eateries, highlighting the diversity of tapas offerings.
- 🥗 The tour starts with a visit to Los Gallon, a famous tapas bar in Triana, known for its quality tapas and beverages.
- 🦑 A simple tapper of squid in olive oil and garlic fry is recommended as a perfect accompaniment to sherry.
- 🍷 The video mentions the popularity of Manzanilla sherry in the region and the narrator's changed preference towards it.
- 🥕 The narrator tries a unique dish of beetroot and salmon cold soup, appreciating the tanginess of the beetroot.
- 🐟 A visit to a place called El Mercader de Triana is highlighted, where the narrator enjoys prawn tartare in green tomato gazpacho.
- 🧀 The narrator expresses a fondness for blue cheese and recommends pairing it with a sweet wine like Moscatel from Valencia.
- 🍷 The video concludes with a visit to Barabbas, where the narrator enjoys artichokes with a light dressing and chistorra sausage with Rioja wine.
Q & A
Where is the speaker located at the beginning of the transcript?
-The speaker is in Seville, with the Queen Elizabeth Bridge visible behind them.
What is the significance of the Queen Elizabeth Bridge in Seville?
-The Queen Elizabeth Bridge, or 'Punta de Reyno Isabel', divides the city of Seville into two halves, separating the river Guadalquivir and the main city areas.
What is the speaker's opinion on Seville for tapas?
-The speaker believes that Seville is the best place in Spain for tapas.
Which area of Seville is known for being frequented by locals and having good food?
-The area of Triana is known for being frequented by locals and is renowned for its food.
What type of sherry does the speaker try at the beginning of their tapas tour?
-The speaker tries Manzanilla sherry, which is popular in that part of the world and is described as very cold, chilled, and refreshing.
What is the speaker's initial reaction to trying sherry in Seville compared to their experience in the UK?
-The speaker used to not like sherry in the UK because it was always served at room temperature, but in Seville, it has been a revelation due to the cold serving style.
What is the first tapas dish the speaker orders?
-The first tapas dish the speaker orders is squid in a light olive oil and garlic fry with a little bit of salad on the side.
Which wine does the speaker choose to pair with the squid dish?
-The speaker chooses to pair the squid dish with sherry, as it is a local preference and the speaker has come to appreciate it.
What is the significance of the Paco de España bar in the speaker's tapas tour?
-The Paco de España bar is significant in the speaker's tapas tour as it is one of the most famous places in Triana, and the speaker enjoys their tapas and beverages there.
What is the final tapas bar the speaker visits in the evening?
-The final tapas bar the speaker visits in the evening is Barabbas, which is located opposite their apartment.
What food and drink combination does the speaker particularly enjoy at Barabbas?
-The speaker particularly enjoys artichokes with a light mayonnaise and olive oil dressing, along with Chistorra sausage, paired with a glass of Rioja red wine at Barabbas.
Outlines
🌞 Exploring Seville's Tapas Culture
The video begins with the host in Seville, Spain, standing in front of the Queen Elizabeth Bridge and the city's cathedral. They discuss Seville's reputation as the best place in Spain for tapas and introduce a tapas tour in the traditional Triana neighborhood. The host shares their excitement about the local food scene and prepares for a day of tasting various tapas, starting with a visit to a famous local tapas bar, Los Gallon.
🍲 Diverse Delights in Triana
The host continues their tapas journey by visiting several establishments in Triana, trying a variety of dishes such as squid in olive oil, beetroot and tomato soup, salted cod, and a thicker version of gazpacho called salmorejo. They also discuss the local wine selection, including a preference for rose and the experience of pairing food with sherry, which they've come to enjoy since visiting Spain.
🍹 Tapas and Libations in the Heat
The video segment highlights the host's experience of dining in the heat of Seville, where establishments use cold vapor to cool customers. They discuss the local specialty of tortilla de camarones, a type of omelette with cuttlefish roe, and their pairing of this dish with a refreshing beer. The host also shares their preference for tapas bars that offer a variety of options, from seafood to traditional Spanish dishes.
🥗 Afternoon Tapas and Relaxation
The host concludes their afternoon tapas tour by visiting a cozy bar with a unique feature—tables with spaces underneath for personal belongings. They enjoy seafood croquettes and a glass of Albariño, considered the best white wine in Spain. The host also tries a non-Andalusian cheese, Monte de Cabrales, with a glass of Ola Rosa, a sweet cherry wine. The video ends with the host planning to rest before continuing their tapas adventure in the evening.
🍷 Evening Tapas and Wine Exploration
The host resumes their tapas tour in the evening, starting at Casakuco where they try a smooth drink and chicharron, a type of pork rind. They then move on to El Mercader de Triana, a wine shop that doubles as a tapas bar, where they indulge in prawn tartare with green tomato gazpacho. The host praises the dish and its balance of flavors, and pairs it with a glass of rose wine.
🥄 Savoring Seafood and Salad in Triana
The host continues their evening tapas crawl with a visit to Later Bernard, a small place known for its good ratings. They try a tomato salad with canned tuna, dressed with olive oil, salt, and sherry vinegar. The host pairs this dish with a Vertejo, a different type of Spanish white wine, and appreciates the quality of the tomatoes used in the salad.
🧀 Pairing Sweet Wines with Blue Cheese
The host's tapas journey leads them to an unnamed tapas bar where they try deep-fried mushrooms stuffed with blue cheese, paired with a glass of Moscatel from Valencia. They enjoy the combination of the sweet wine and the savory, tangy blue cheese, and note the simplicity and wholesomeness of the dish.
🍽️ Casa Questa: A Favorite Tapas Spot
The host visits Casa Questa, a popular tapas bar in Triana, where they order lemon swordfish, a favorite fish of theirs. They appreciate the cooking technique that results in firm yet tender swordfish, and enjoy it with a glass of Cava, Spanish sparkling wine. The host comments on the interior decor of the bar and the wide selection of beverages available.
🍷 Creative Tapas and Rioja at Barabbas
The final stop of the tapas tour is Barabbas, where the host tries artichokes with a light mayonnaise and olive oil dressing, and chistorra, a spicy sausage from the Basque Country. They pair these dishes with a glass of Rioja, a Spanish red wine, and a mustard sauce that complements the sausage's porky flavors. The host concludes the video by reflecting on the day's tapas adventure and recommends visiting some of the tapas bars they've been to.
🎥 Wrapping Up the Seville Tapas Experience
The host signs off, noting the excellent location of their apartment and the enjoyable tapas experience at Barbas. They acknowledge that the day's tapas exploration was a bit heavy and advise against attempting all in one day. The host promises more content from Seville and ends the video with a reminder of the enjoyment of good food and drink.
Mindmap
Keywords
💡Seville
💡Tapas
💡Triana
💡Sherry
💡Croquettes
💡Swordfish
💡Blue Cheese
💡Rose Wine
💡Casa de la Tapa
💡Chicharron
Highlights
The narrator is in Seville, with the Queen Elizabeth Bridge and the city's main attractions in the background.
Seville is considered the best place in Spain for tapas.
The tour starts in the traditional part of the city, Triana, known for its local food scene.
Los Gallon is a famous tapas place with two locations in Seville.
Manzanilla sherry is popular in Seville and is served chilled.
The narrator recommends trying fried tapas with a bit of sherry.
The Lookout is a recommended place with a good selection of wine.
Beetroot and tomato soup is a refreshing tapas option.
Salt cod is a popular dish in Andalusia, often served with peppers and a white sauce.
Croquettes are a popular tapas choice all over Spain, with a variety of fillings.
Albarino is the narrator's go-to white wine in Spain.
Casa España offers a cozy atmosphere with a unique tapas selection.
Paco de España serves seafood croquettes and insalata de langostinos.
Cabrales blue cheese is paired with a slightly sweet cherry wine for a unique taste experience.
Casakuco is known for its smooth vermouth and chicharron tapa.
El Mercader de Triana is a tapas bar that doubles as a wine shop, offering prawn tartare in green tomato gazpacho.
Later Bernard Andres is recommended for its tomato salad with olive oil, salt, sherry vinegar, and canned tuna.
Taberna de Triana offers a variety of tapas, including deep-fried mushrooms stuffed with blue cheese.
Casa Questa is known for its swordfish tapas, served with lemon.
Barabbas is a creative tapas bar with a selection of red wine and meat dishes.
Transcripts
good afternoon mutton easters i've moved
on and i'm now in seville behind me you
can see the queen elizabeth bridge i
think that's what it means punta de
reyno isabel which divides the two
halves of the city between the river
guadalcrin on the other half of the city
we have the main city cathedral the
alcazar and everything and on the side
of the city i am it's a place more
frequented by locals called triana both
areas of the city are really good for
food in fact seville is the best place
in spain for tapas in my opinion so
today we're going to have a little tapas
tour in the more traditional part of the
city triana
[Music]
so this city is a wash with little bars
holes in the wall all sorts of places
where you can get some tasty treats now
i can't possibly cover all of them but
i've done a bit of a recce and i'm going
to bring you a sample of some of the
places i think serve good tapas and of
course in the summer this city is as hot
as it gets in spain not the worst i've
seen but it's getting close to 40
degrees today anyway such mere
pacodettos will not put off seasoned
gastronauts like ourselves will it so
let's get cracking on with it i'm
looking forward to this it's been a
while since i've been in this part of
the city
so i'm going to start in probably one of
the most famous places in toronto los
gallon
they have two places they have their
original very tight packed area which
has a lower capacity at the moment so i
had difficulty finding the seat but
thankfully they have another place just
around the corner which is a little more
spacious more seating but the same great
tapas and the same great beverages
anyway enough waffle from me food and
drink has arrived that is the important
thing and we have a glass of manzania
sherry very popular in this part of the
world
and probably the second driest i think
after fino now i'm not an expert on
sherry's so forgive me if i'm slightly
out with my description but it's very
cold it's sort of chilled it's
refreshing i don't like sherry in the uk
because of course in the uk we always
serve it as everything at room
temperature no matter how hot the room
anyway enough of the ramp down and i've
just gone for a simple tapper of squid
in a light olive oil and garlic fry with
a little bit of salad on the side
perfect in my opinion with sherry when i
have fried tapas i do like a bit of
sherry with it now if you've heard me
saying this five years ago you'd have
thought i'd be ill or something because
i used to not drink sherry but coming
here it's been a revelation
and as usual matanistas your little
close-up
and this isn't a typical andalusian
tupper it's just
something you get all over spain but
we're not far from the sea not that it
matters with modern refrigeration it's
still pretty fresh pretty soft pretty
tender as good a piece of squid as you
can get all for the princely sum of two
euros 80. okay so there's round two i'm
gonna try a place that i like the
lookout um it didn't have that many
reviews that i'd read that doesn't mean
they're arms of course but i just like
the look of the place so i'm going to
see if i can enjoy a nice tapper here
and they claim they have a good
selection of wine that's good enough for
me i think and let's face it if i'm
wrong we haven't broken the back but i
am usually right when i see somewhere i
like
right back to the important business of
eating and drinking now i had intended
to just order one thing in each place
and try each thing with a glass but i
saw something in addition to the cobb
dish that i was interested in that i
couldn't refuse so i've gone for two
little tapas here and i've gone for
beetroot salmon
normally it's tomato but uh i don't know
whether this is just beetroot it's
probably both but i've never had it
before a cold tomato and beetroot soup
so i had to try it
oh i forgot to give you a little
close-up on the spoon
that's really rather splendid actually
the tanginess of the beetroot does add
something if i had to choose one if i
could have them every day i'd go for the
tomato but as a change this is nice and
it is beetroot and tomatoes to wash this
down i've gone for something i rarely
have in spain a rose but salted cod and
rose
does it for me and it goes well with the
soup as well
quite dry not quite like the very pale
really dry roses you get in the provence
area of france more like the real south
western french roses which are again
something that are under appreciated in
my opinion
of course salmorejo if you remember is
the thicker of the two suits from the
corner obviously in andalusia as well
gazpacho is the more liquidy version
this is lovely and if you like cold
soups you should really come here
because it is something different
now onto the dish i'd actually come here
for cod bakalao salt cod again popular
all over spain so obviously they'll have
it here in andalusia served with peppers
i think it's been roasted and it has
some white sauce i'm not sure what it is
it's like a mayonnaise with paprika
generously sprinkled on top of it so
let's pan down and give it a try
so here we are the close-up as usual and
i don't really have to worry about the
freshness because it's been preserved in
salt reconstituted in water
that is tasty and the veg let's have a
little
i so much prefer med veg to root veg to
the point where i just don't eat root
veg unless there's nothing else
available
the olive oil in the paprika you see it
particularly in galicia but all over
spain an unbeatable combination and that
mutinistas deserves a quick slurp
and that is a good match the rose and
salt cod i really like together it went
well with the soup but to be honest i
got it because i knew i was having the
cod anyway i'll finish off that dish and
we'll move on to the next place
so matanistas this is round three
it's on the main pedestrianized street
in the center of triana
unlike most places here in seville where
it's so hot every so often they pump
cold vapor out of the canopies just to
cool the customers down and again i come
here for something else but i ended up
ordering something completely different
because i wanted the way to suggest it
so
let me explain what we've got and it
might be difficult for me to explain we
have tortilla de camarones or tortilla
to the cameras very much an andalusian
speciality if i remember correctly and
down here we have something very unusual
i've never had it before huevos de
chocos now i think they're the little
mental glams whatever they are of the
cooking fish i don't know what they are
some internet sites seem to suggest that
it basically cuttlefish testicles well
i'm always game whatever it is let's try
it and see
and the waiter strongly recommended beer
with this so i've gone for a canyon
light refreshing and of course here if
you want to order a beer always order a
small one because if you order a pint or
half a liter the chances are in the heat
unless you drink it quickly that it'll
go warm
now this was on today's specials let's
see if it is special i'm not an expert
by the way i'm pairing beer with food so
i've gone with their advice
not sure what it is to be honest but
it's reasonable tastes pretty fishy
probably a nice beer snack i wouldn't
say i'd go out of my way to have this
but you know if i see a food i've never
had before unless it's something to do
with celery i'll always try it
now for the
tortilla the camaroni
i've had this before i quite like it
it's quite pleasant it is very much sort
of beer snack probably something i
should have had at the start of the meal
rather than halfway through it but uh
never mind and i can see why beer goes
well with this
anyway i'll deal with these and then
we'll move on to round four
so folks stop number four now this tour
is going to be divided into two parts
the before
and after as in lunch and dinner because
i don't want to go to eight or nine
places in one go be wellied at half four
and be absolutely stuffed and ruined the
whole day so this will be the last stop
before we go to dinner doing the same
sort of thing so as i said folks one
more for the afternoon and we are going
to try paco de espana with this lovely
vapor coming out but it's getting so hot
i might go indoors finishing off here
with some croquettes now croquetas and
something you get all over spain they're
very popular and you can have all sorts
of stuff in them here i've gone for
seafood and i've also gone for an
insulator of langostinos which is like a
large prawn bit of vegetable a bit of
salad a bit of fish to finish off after
some fairly greasy and heavy stuff at
the last place
and i'm having an albarino with these
best white wine in spain always my go-to
and these little croquettes best picked
up with your hand and to be honest let's
take them with an aperitif at the start
of the meal or as a starter but i like
them at any time in the meal but i would
recommend you have them before your meal
and as i said you can get anything in
these from blue cheese to oxtail
to stew to ham to cod and you could say
salad is just salad but you know you get
big prawns you don't get maggots in
spain when you order a corn salad
a mayonnaise dressing slight hint of
sweetness but nothing compared to that
mary rose garbage we get in the uk
now to finish with the last thing is the
monteto de cabrales toasted bread with
astorian blue cheese again not civilian
not andalucian but i love this cheese
and i've ordered a glass of other rose a
slightly sweet cherry which i want to
pair with i want to see how this goes
because usually i have cider with it in
asterisk and often these blue cheeses
merit something a little sweeter because
the store insider is really dry
and if you look around this is a cozy
little place with the hole in the water
kitchen for service and to go off at a
tangent i love the way these tables in
spain they have somewhere to put your
stuff underneath it goes back to the
days when people wore hats
for me that is massively preferable to
pedro jimenez that was too sweet for me
let's see if it matches well
[Music]
cabrales is such a heavy heavy blue
cheese it dries up the saliva in your
mouth forcing you to take another drug
i think i prefer this store inside but
this is not a bad thing to choose if you
can't get the cider i think this
ola rosa is a good choice cheers
anyway that's the last one for this
afternoon i'm gonna watch the cricket
this afternoon and i'll see you for some
more tapas for dinner
well evening martinista so i'm fully
refreshed after a little siesta and a
bit of cricket and i'm back at the
crease again for the second inning and
we're going to start off this evening
with a place called casakuco i've come
here first because when the evening gets
into full swing it's very hard to get a
seat so a great way of starting the
evening in spain is to have a very mooth
it's not a drink i understand a lot
about but the lady at the bar said it
was reasonably dry and recommended a
splash of soda to liven it up
so here we are
and to go with it i've gone for a little
tapa of chicharron which is pork skin or
sometimes pork belly it can be deep
fried to look like sort of pork
crackling or like a pork scratching but
this is an embootado like a sausage made
out of chicharron and as always the holy
trinity of olive oil paprika and salt
here we are another close-up and i have
to say for the price of was it 180 or
something or two euros very very
generous portion
that is very nice there is i will be
having this again for sure it is like a
really nice piece of pork red belly made
into a sort of salami
well the evening's got off to a great
start i'll demolish this and we'll be on
for the next tapa pretty soon and i'll
be pretty exhausted by the end of the
evening the way things are going
so there we are folks the combination of
the sour and slightly sweet vermouth
with the fatty salty and peppery
dressing on top of the pork which
obviously is a bit fatty a great
combination let's move on to the next
place
so next stop a place called el mercader
de trail at the merchant of triana and
i'm going to take a slightly larger
plate here because it's somewhere i
passed today and couldn't get in and i
saw one item that has mutton written all
over it
so this tapas bar actually doubles up as
a wine shop now
i've asked for a glass of rose which is
very slightly off dry a little different
to the one i had earlier and i'm hoping
i haven't carved with the dish that i'm
having i probably should have asked them
i haven't realized that it's a wine shop
as well but oh well a bit of
experimentation never hurts
and as you can see this is a slightly
darker colored rose than the one i had
earlier well matanistas my dish has
arrived and it is love at first sight
wow well well you're gonna see in a
minute why i like this so much
i present to you prawn tartare
in green tomato gazpacho wow i can't
wait to get stuck into this this is
cold soup and a raw seafood item two of
my favorite things
so without further ado let's get stuck
in
so we'll start with a bit of the soup
oh yeah that was delectable wow it uh
has that slightly tart flavor that only
green tomatoes can give you it's really
got me my juices going now some of the
prawns
oh wow i'm so glad i found this place i
think i've just gone to heaven if ever a
slurp was required
i think if i had this again i'd have my
go-to wine of an alberino but it's not
about magic this suit is
absolute business as is the tartan
juicy raw prawns come to mutton
hello on second thoughts having taken
a mouthful with a bit more prawn in it
the roses growing on me as a man so
don't discount it at the end of the day
as long as it's not outlandish like a
glass of whiskey or something you can
have what you want so good it is that
i'm going to finish it off before moving
on to the next place
well i'm still in awe of what i've just
had i mean the balance of sourness
acidity the fruity flavors of the
tomatoes which were probably unripe
green one which are better in savory
dishes several times and these hints of
citrus from the prawns wow unbeatable so
many great flavors i enjoyed that in
fact so many flavours i couldn't even
pick them all out but i did ask about
the wine he said yeah fresh rose is good
but he said he had a slight preference
for white with it never mind i enjoyed
it and i'm sure you will if you try this
place as well but where do we go from
here because i doubt that this is going
to be surpassed tonight but we still
have at least three places to go so
seconds out round seven okay back down
to earth now after that treat and now
i'm at a small place away from most of
the places i've been eating that called
later bernard andres i've never been
here before but it has good ratings and
a good reputation so let's give it a go
and they proudly announced that english
is spoken here for those who struggle
with spanish
so i've gone for a lighter dish this
time i've not had that many tomatoes on
this trip less than i normally have
because i really like spanish tomatoes
despite the debate i've been having on
social media although i will happily try
tomatoes from anywhere if you think
they're better anyway down to the dish
and we have a tomato salad dressed with
olive oil salt and a bit of sherry
vinegar with a type of tuna now this is
a huge portion for very little money i
didn't think it would be this big it's
enough for two i don't know if i'll eat
it all i might just have half of it
because i have other places to go to but
it looks good
and the proof of the pudding here will
most definitely be in the quality of the
tomato
tomatoes nicely dressed i mean there's
not much else to say about the dish and
the tomatoes are good the dish is going
to be good the canned tuna will be what
it is but the tomatoes
delicious and i've paired this with a
vertejo a different type of spanish
white wine i normally go for albarino
but i took the barman's advice and
paired it with this and let's see how it
goes
yeah not bad with the salty and vinegary
flavors that you get from the salad
dressing salt is regarded as important
on all salad dressings in spain if you
don't like salt then i would advise you
say something before you order these
dishes but i have to say in weather as
hot as this you lose so much salt i
wouldn't worry about it okay folks i'll
see you soon for round eight
so mutanist is on to venue number eight
on this epic tapas crawl and we're now
at the taberna de triana i don't know
much about this place i read a bit about
it i haven't been there before but often
i make my judgments based on how i read
the menu and how creative i think they
are and i've seen a little tapper that
suits me just down to the ground
so for round eight i have got myself a
glass of moscatel from valencia a sweet
white one it's not actually that sweet
and you could probably guess given i
rarely have this sort of thing that i'm
pairing it with blue cheese
and to be precise deep fried mushrooms
stuffed with blue cheese probably a
little heavy on the cholesterol but
let's see how they taste
they really did burst open the sweet dip
that comes with in my opinion is a
little bit over the top i guess that's
because i've got a sweet wine
these are delicious nothing too
complicated no strange flavors for me to
report just a nice wholesome little
tapper with a glass of wine and as you
know i like blue cheese so that's why i
stopped here i can't comment about
anything else here but this i've enjoyed
so i'll polish this tiny plate full off
and we'll move on for round nine
seven stop number nine now if you go
across the triana bridge turn right walk
along the street you cannot miss this
place it's probably the biggest tapas
bar in triana and it's one i've actually
eaten that a lot i like the stuff there
it's called the casa questa so let's go
in and see what's cooking
i've plumped for indoors and if you want
tapas here you have to take them indoors
outdoors it's a place which i would have
happily taken had i not had so much
today but you can guess what sort of
food i'm having because
i've plumped for a glass of carver
spanish sparkling wine which is quite
good not as good as champagne but a hell
of a lot better than most proseccos so
cheers
and the interior of this flower is quite
spectacular pictures of bull fighting
wooden paneled bar with a huge range of
beverages
and
you might not be able to see it from
here
all fighting on the television for those
who like that sort of thing so in the
tapas section of the menu they just so
happen to have one of my favorite fishes
swordfish now i had a choice of having
it grilled or with lemon i've had
grilled swordfish a number of times so i
thought i'd go with lemon because i
haven't had it like this before and let
us see how it tastes
incidentally these potatoes look
delicious but i'm not going to have them
because i won't get to the next place if
i have potatoes because i'm pretty full
already
and they're close up folks
oh yeah
well they know how to cook here
that is
beautifully firm yet tender cooked
exactly to the right point no
overcooking here
and the lemon sauce is not sweet so you
can bet your bottom dollar in the uk but
it would be sweet but this is absolutely
beautiful
not as good as the tartar and gazpacho
but still
this has a wow factor to it so i'm going
to get on with this and enjoy it before
we move on to the final round round 10.
so the tenth and final round matanistas
and this bar called barabbas is actually
just opposite where i live so i can
stagger back into my apartment so that
tells you how good a location my
apartment is in and this bar well it's
obviously open at lunch time but is open
as late as possible given the current
regulations have a nice selection of
wines and tapas we haven't had any red
wine or meat yet so let's change that
and have a bit of meat
so it goes without saying folks that if
i eat here a lot the food is probably
actually pretty good and it's very
creative as well sort of creative modern
tappers so no messing about let's see
what's on the table now i've had these a
couple of times before these artichokes
with a very very light mayonnaise and
olive oil dressing they're absolutely
fantastic and something i've had a lot
in other places but not here is chistora
and it's a basque or navarre and sausage
slightly spicy sort of spicier version
of chorizo you can look at it that way
and my final pairing is a rioja
reservoir
slips down very nicely but does it match
the food quite close up and let's come
in what i think is a mustard sauce
the mustard has a bit of kick tube it's
not a mad mustard
having said that i'm perfectly capable
of taking strong mustard but i just love
the way when you have to store it those
meaty porky juices just come oozing out
of the sausage
well martinistas uh the ending in
seville got a little bit messy that
barbiano restaurant or tapas bar is
really actually very good and i haven't
done it justice in the video anyway that
was a little bit heavy i wouldn't
recommend doing all of that in one day
like i did but for any of you who want
to do try doing so i'll just try a few
of the tapas bars i went to i'll leave
links in the description box where they
do exist and the establishment has a web
page so i'm going to sign off here
plenty of content coming more from
seville bye for now and don't forget you
can't beat a bit of mutton
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