EPIC Seville Food Tour!

Summary

Join James Blick on a culinary journey through Seville's historic center, where he explores five top tapas bars with local expert Cyra. From traditional spots like Casa Morales, known for its sherry, to modern gems like Palo Cortao with its innovative dishes, each bar offers a unique taste of Seville's vibrant food culture. Discover the perfect pairings of tapas with regional wines and sherries, and immerse yourself in the city's rich history and lively atmosphere. Don't miss the chance to try the famous Pringa sandwich at Bodeguita Romero or the bacalao at Mateo Ruiz. This video is a must-watch for any Spain lover seeking an authentic and flavorful experience.

Takeaways

• 🍷 Seville is known for its tapas bars, offering a wide variety of traditional and modern options.
• 🥂 Casa Morales, founded in 1850, is a historic tapas bar where sherry is a popular choice.
• 🍽 Bodeguita Romero is famous for its Pringa sandwich, a local specialty filled with pork, chorizo, and blood sausage.
• 🍷 Palo Cortao is a modern tapas bar with an extensive sherry list, offering 80 different sherries by the glass.
• 🧀 Mateo Ruiz, opened in 1918, is known for its bacalao and has a unique atmosphere run by a deaf family.
• 🍴 La Azotea is a modern tapas bar offering creative dishes like octopus with mole verde.
• 🍸 Sherry is a common and diverse drink in Seville, with most being dry rather than sweet.
• 🍽 Tapas in Seville are typically small portions, allowing patrons to try a variety of dishes.
• 💰 The price for a typical tapas dish in traditional places ranges from 2.50 to 3.50 Euros.
• 🏰 Seville's tapas bars are characterized by their lively atmosphere and quick service.
• 📍 The video script provides a list of recommended tapas bars in Seville, including their addresses.

Q & A

What is the main focus of the video?

The video focuses on exploring the best tapas bars in Seville, showcasing a mix of traditional and modern establishments.

Who is the host of the video?

James Blick is the host of the video, and he is joined by his friend and Devour Tours colleague, Cyra.

What is the significance of Casa Morales?

Casa Morales is significant because it was founded in 1850 and is still run by the same family, offering a traditional tapas experience with sherry and light snacks.

What is the traditional drink of Seville?

The traditional drink of Seville is sherry, specifically fino, which is a light, crisp, and dry variety.

What is the famous sandwich at Bodeguita Romero?

The famous sandwich at Bodeguita Romero is called Pringa, which is packed with pork, chorizo, and blood sausage.

What is the unique feature of Mateo Ruiz tapas bar?

Mateo Ruiz is unique because it was opened in 1918 and is run by a deaf family, offering a traditional atmosphere and famous for its bacalao tapas.

What is Palo Cortao known for?

Palo Cortao is known for its extensive sherry list, offering 80 different sherries by the glass and a modern tapas experience.

What is the historical significance of the orange grove near the church in Seville?

The orange grove was originally part of the Moorish past, serving as a place for ablutions before prayer when Seville was under Moorish rule.

What is the importance of the tapas crawl timing in Seville?

The tapas crawl timing is important because many tapas bars in Seville have a limited window for serving tapas, typically from around noon to 4:30 PM.

What is the recommendation for wine in Seville?

The recommendation is to try the local red and white wines from Andalucia or Sevilla, as the region is known for producing interesting and delicious wines.

Outlines

00:00

🍽️ Exploring Seville's Best Tapas Bars

James Blick introduces the video with a tour of Seville's historic center, focusing on five top tapas bars. He is joined by Cyra from Devour Tours to sample a mix of traditional and modern tapas, starting with Casa Morales, a historic sherry and wine bar. They discuss the importance of tapas culture in Seville, the variety of sherry, and the local practice of ordering tapas from the menu. The video also highlights the affordability of tapas and the lively atmosphere of the bars.

05:02

🥪 Pringa Sandwiches and Slow-Cooked Delights

The second paragraph showcases Bodeguita Romero, a local favorite known for its Pringa sandwich, a flavorful combination of pork, chorizo, and blood sausage. The dish is described as a 'flavor bomb.' Additionally, the video features Carrilladas, a slowly stewed pork cheek dish, and the speed at which tapas are served in Seville. The paragraph also includes a brief cultural interlude about the city's historical significance and the influence of various cultures.

10:03

🍷 Modern Tapas and Sherry Pairings

In the third paragraph, the focus shifts to Palo Cortao, a modern tapas bar with an extensive sherry list. The video emphasizes the dry nature of most sherries in Spain and the growing interest among sommeliers. The bar's unique presentation of tapas, such as a tuna pâté shaped like a tomato, is highlighted, along with the generous cheese plate offered by the owner, Anna. The paragraph also touches on the importance of trying local wines from Andalusia or Sevilla.

15:05

🍻 Traditional Bacalao and Hidden Gems

The fourth paragraph introduces Mateo Ruiz, a bar opened in 1918, known for its bacalao (fried cod balls) and one Euro wine. The bar's unique atmosphere, run by a deaf family, is described as 'cool.' The video also mentions La Azotea, a modern tapas bar in the Alameda, where the final tapas of the day are enjoyed, including a taco with guacamole and a unique octopus dish with mole verde sauce.

🥂 Wrap-Up and Recommendations

The final paragraph concludes the tapas tour with a promise to provide the names and addresses of the bars in the video description. James thanks Cyra and Edu for showing him around and encourages viewers to subscribe for more Spain exploration. He also invites viewers to like the video and looks forward to their next destination in Spain.

Keywords

💡Tapas bars

Tapas bars are establishments in Spain, particularly in Seville, where a variety of small, appetizer-sized dishes called tapas are served. These bars are central to Spanish culinary culture and social life, allowing patrons to taste multiple dishes in one sitting. In the video, the host visits several tapas bars to showcase the local food culture and recommend places to viewers.

💡Sherry

Sherry is a type of fortified wine originating from the Jerez region in Spain. It comes in various styles, ranging from dry to sweet, and is traditionally enjoyed as an aperitif or with tapas. In the video, the host emphasizes the importance of sherry in Seville's tapas culture and suggests it as a drink to accompany the food.

💡Pringa

Pringa is a traditional Spanish sandwich, particularly popular in Seville, made with pork, chorizo, and blood sausage, often served in a small, round bun. It represents the local culinary heritage and is a must-try dish for visitors. The video features Bodeguita Romero as a place renowned for its Pringa.

💡Carrilladas

Carrilladas refers to a dish made from slowly stewed pork cheeks, known for their tender and flavorful nature. This dish is a staple in Andalusian cuisine and is often served as a tapa. In the video, the host enjoys Carrilladas at Bodeguita Romero, highlighting its rich taste and texture.

💡Manchego cheese

Manchego is a semi-cured, firm cheese made from the milk of Manchega sheep, traditionally from the La Mancha region of Spain. It is known for its nutty and slightly piquant flavor, making it a popular choice for tapas. In the video, the host orders Manchego cheese as one of the tapas at Casa Morales.

💡Bacalao

Bacalao is a type of salted cod, a staple ingredient in Spanish cuisine, especially in tapas. It can be prepared in various ways, such as fried into balls or baked with other ingredients. In the video, the host visits Mateo Ruiz for their famous bacalao dish.

💡Palo Cortao

Palo Cortao is a modern tapas bar in Seville known for its extensive sherry list and innovative tapas. It represents the contemporary side of Spanish tapas culture, offering a diverse selection of dishes and drinks. In the video, the host visits Palo Cortao to try their sherries and tapas.

💡Casa Morales

Casa Morales is a historic tapas bar in Seville, founded in 1850, that has been owned by the same family. It is known for its traditional atmosphere and its sherry selection. The video showcases Casa Morales as one of the first stops on the tapas tour, highlighting its significance in local food culture.

💡Seville

Seville, or Sevilla in Spanish, is the capital of Andalusia, Spain, and is renowned for its rich Moorish history, vibrant culture, and culinary scene. The city is a popular tourist destination, known for its tapas bars, flamenco dancing, and historical landmarks. The video focuses on Seville's tapas culture and provides recommendations for visitors.

💡Cultural heritage

Cultural heritage refers to the legacy of physical artifacts, intangible attributes, and values that are passed down through generations. In the context of the video, Seville's cultural heritage is evident in its architecture, history, and culinary traditions, such as the tapas bars and the sherry culture.

Highlights

James Blick introduces five of the best tapas bars in Seville.

Casa Morales, founded in 1850, is a traditional tapas bar with a rich history.

Sherry, particularly fino, is a typical drink in Seville.

Bodeguita Romero is famous for its Pringa sandwich, a local specialty.

Carrilladas, slowly stewed pork cheek, is a must-try dish in Seville.

Palo Cortao is a modern tapas bar with an extensive sherry list.

Mateo Ruiz is known for its bacalao and unique atmosphere run by a deaf family.

La Azotea is a modern tapas bar offering a variety of dishes and wines.

Seville's tapas bars offer a dynamic and energetic dining experience.

The video provides a mix of traditional and modern tapas bars, showcasing the diversity of Seville's culinary scene.

The tapas crawl is a popular way to explore Seville's food culture, moving from bar to bar.

The video emphasizes the importance of ingredient-focused dishes in Spanish cuisine.

The video includes a cultural stop at the courtyard of a church, which was originally a Moorish orange grove.

The video highlights the affordable prices of tapas in Seville, with typical prices ranging from 2.50 to 3.50 Euros.

The video encourages viewers to try local wines from Andalucia or Sevilla when visiting modern tapas bars.

The video concludes with a recommendation to explore more tapas bars in Seville, with additional options provided in the description.

Transcripts

- What are the best tapas bars in Seville?

This city is packed with tapas bars

which makes it so hard to know where to go.

But today in the historic center, I'm going to hit five

of the best Tapas bars in this city and

I hope you'll join me.

(Spanish music)

Hey Spain lovers, I'm James Blick and welcome

to Spain Revealed.

This channel's all about helping

you explore Spain like a local.

And today, here in Seville, I'm going to be joined by

my friend and Devour Tours colleague, Cyra and we're going

to hit five of her favorite tapas bars;

a mixture of traditional and modern.

And look, the first time I came to this city I was lost.

I was here with my parents, I didn't know where to eat,

and we had some really disappointing

and expensive experiences and mistakes.

So the plan for this video is to help you avoid that.

By telling your where to go, showing you how wonderful the

Tapas are in this city and the wines and everything.

And, well, it's going to be amazing so copenga, let's go.

(fast Spanish music)

Oh and little Easter Egg, I should explain

why my voice sounds like this.

Well, we had a big party last night for the

DevourTours summit we're having in Seville.

And there was a lot of music and I was shouting a lot.

So that's the excuse, hopefully I'll be back to

normal by the next video, we hope.

Guys we just got here my fiend Cyra, Devour Tours

Product Director and Edu, her boyfriend.

We're in our first bar, Casa Morales, this place

was founded in 1850, it's still in the same family

and it is beautiful.

And what are we going to have here, sherry?

- Sherry, of course.

- Jerez, sherry, we're going to start with Sherry

and something light before we're headed off,

and I'm going to show you a little bit.

This bar has two sections;

it has what used to be the old shop, which is here and then

all the tinajas or wine vats on the other side,

which is where all the wine used to be kept and sold

cos effectively this used to be a wine shop.

Ah, so anyway let's explore the bar.

Okay so we're in the shop part of the bar,

you can see it behind me.

And now we're going to pass through

to where the wine vats are,

where it used to be effectively the storage room.

So, we've just come through to the other side of the bar,

you can see the old tinajas, the wine vats, behind me

and this is the part that would've operated like almost

a storage place, where you came up to fill

your container with wine to take home.

And I love how this bar has two parts, there's a number

of places in Seville that reflect their tradition by having

their kind of wine storage/the wine selling area,

and the more shop area.

And I'm drinking sherry.

I haven't had breakfast, I'm starting with a fino;

which is a very light, crisp sherry, totally dry;

a really typical drink here in Seville.

You'll see people drinking sherry all the time, it's kinda

you know if you've seen my videos on Barcelona and people

are drinking cava, the equivalent here is sherry.

Let's order some food; I need breakfast.

Okay we've ordered some tapas, now one of the thing here

when you're in Seville, literally you

order tapas from the menu.

So you'll see the word, a column that says "Tapas",

and that's the best way to go if you're eating

for one or two because it's gonna to be

small portions and you can eat a lot.

So we have here a super, pretty cured Manchego cheese.

(eating)

Wow, really flavorful, sharp, almost a little bit spicy.

It's delicious; perfect way to start goes perfectly

with the sherry, really good.

And this one you're probably wondering, what is this?

This is bread, obviously, and there's bacalao;

so salt cod with salmorejo on top.

Salmorejo is like a garlicy, tomato cold soup.

And a delicious combination.

I'm gonna to go in one bite, see how I go.

(eating)

Super rico!

Casa Morales, love this place.

Alright, I'm going for the second one.

So these four little pieces of bread are actually two tapas.

And how much are they each, about?

- 2 Euros, 2,50.

- So about 2,50 for two little pieces of bread

and about 2,50 for the cheese.

So typical tapas price, in these more kinda traditional

places about 2,50 to 3,50, right?

- Yeah

- So, 2,50 to 3,50 is your typical tapas price.

You can kinda figure out,

and how many tapas would fill up a person, five tapas?

- I mean, depends who you asking, but you definitely want

a few to have a...

- Five tapas maybe, so you can

eat pretty cheap in this city.

(eating)

Okay, we're one bar in and now

we're heading to the next place.

We've started light with a light drink and some light,

uncooked tapas, but now we're going to head to this place,

Bodeguita Romero, that is famous for a very local sandwich

called the Pringa, and man, it is good!

Okay, so here we are in Bodeguita Romero,

this is a famous place for locals

who want to get some traditional food.

It's just around the corner from the last place,

you don't have to walk far for a good bar in this city.

So I'm having a beer, they've got Estrella Galicia on tap;

which I really really like.

So, we're going to try this famous sandwich called Pringa.

There's lots of places, all over this city, that make

Pringa, but these guys are famous for theirs.

And this sandwich is so small but packed with flavor.

It's got in there pork, it's got chorizo, and it's got

a blood sausage, morcilla.

All scrunched together, cooked, grilled and my God,

the mix of flavors is like a flavor bomb.

Alright, I'm going in.

(eating)

The mixture, it's almost like flavor of pulled pork,

little bit of blood sausage, chorizo all mixed up in there.

It is literally, as I say, a flavor bomb.

You have to come to this bar and try this Pringa.

And you'll, as I say, you'll see them

all over this city, but this one is magical.

Okay next dish is Carrilladas; slowly stewed pork cheek.

This is a delicious, famous dish that you'll get here

in Seville, and one of the best places

is to get it here in Bodeguita Romero.

It's been slowly stewed, it just falls away when you eat it,

it's on a bed of fries, and it's only 3,70 for this plate.

This is the tapas size, remember stick to those tapas sizes.

Okay, I've got this huge piece here.

(eating)

It's just like marshmallow; the way it just kinda

collapses in your mouth, and the flavor is so intense.

Alright, I'm going back in.

So rich the flavor, and my God,

you can taste the red wine in there.

Perfect, the best Carrillada I think I've had in Spain.

One thing that's incredible about the tapas bars in Seville

is the speed of which the food comes out.

That stewed pork cheek, and it come out about five minutes

after we ordered it, and it makes it

such a dynamic experience.

These places get so busy, so loud, the waiters are

running around, the kitchens working at a frenetic place,

and it's packing out, they opened at about midday

and this place is heaving and it'll be even busier.

It'll close about 4 P-M, but it's addictive; the energy.

Okay so we've been to two traditional places

that are fantastic; two of my favorites.

And now we're heading to a modern tapas bar, Palo Cortao.

After San Sebastián with its pintxos,

it's possibly the best city in this country to eat tapas.

Alright, before we hit our next bar, I'm just going to show

you a secret, little hidden spot here in Seville

that I love to walk into a check out every time I'm here.

So what this is, is the courtyard of a church that's here.

But actually, this courtyard, which is full of orange trees,

was originally the orange grove outside the mosque.

So when the Moors invaded Spain in 711,

and obviously conquered Seville as well,

they built their first mosque here in Seville, right here.

And we have these orange grove, where they would do their

ablutions; where they'd wash themselves

before going into prayer.

Now when the Christians arrived and took over the city,

they just, you know you didn't rebuild things,

you just took it and you turned it into a church.

At some point it was knocked down

and they rebuilt a church here,

but they kept the orange grove and so here we have

that remnant of the Moorish past.

And also you'll see the bell tower was originally

where the Minaret was and then the bells were put on top.

And also behind me you can see columns;

those are Roman columns, so one of the things about Seville

it's just such an incredible mix of all these cultures.

Of the Moors, the Christians, the Romans,

I mean it's mind-boggling.

Alright, little cultural stop done onto the next bar.

So the next place that Cyra's brought us to Palo Cortao,

got a huge list of sherry;

they have 80 sherries by the glass.

We were just talking to Anna, whose the owner,

and she organizes the whole sherry list.

If you wanna try sherry, in this city,

then this is the place to come.

You can be here in the bar area

or you can back into the restaurant.

So I've ordered the Amontillado,

these guys have ordered the Palo Cortado.

We're gonna get into it, and we're gonna order some food

and pair that sherry with something.

So if you're coming to Spain and your concept of sherry is

the sweet wine that grandma drank at Christmas,

well it's time to get that sorted out.

You need to come and try the sherries,

most of the sherries we drink in this country are dry.

They're becoming a huge thing at the moment,

with sommeliers getting really excited about sherry.

And if you wanna try sherry for the first time

and you're a little bit scared, ask the person

you're traveling with to try it and just have a smell.

Wow, it smells of like honey, dried fruits,

again remember it's dry.

Now I'm going to smell Cyra's one, she's got Palo Cortado.

Wow, it almost smells like a sweet kind of whisky.

I'm not good at picking smells and things like that,

I'm hopeless, Yoly is much better.

Haven't got her by my side today,

but the smell of sherry, the taste of sherry,

the flavor of sherry it's just remarkable.

So good.

Okay, we have this dish that's just been delivered.

Which is a tuna pâté in the shape and color of a tomato.

I mean it's pretty incredible;

it's a pâté on the inside, we haven't opened it up yet,

and it's got a lacquer on the outside.

And around it what looks like soil, is olives and mushrooms.

And them some flowers and everything is edible.

So, it almost causes me pain to crack this thing open,

but Cyra's saying, "there's no pain", we're gonna do it.

Okay, we've destroyed the tomato, Cyra destoryed it,

I feel a little bit bad, but she doesn't feel bad at all.

And now I have the tuna pâté here for me inside,

and the olive tapenade.

(eating)

The pâté's delicious.

Alright, next dish we have marinated mackrel on

"(indistinct)"

which are these little sweet green peas.

Ah wow, oh my God that is really good.

The mackrel has been very lightly grilled;

it's almost raw, but it's warm and then there's a little

salty, almost like a soy sauce kinda concoction on top.

And then the green, slightly sweetness and crunchiness

of the peas; it's really really good.

So just when we thought we're able to leave,

the very generous and kind Anna, appears to have gifted us

the most beautiful cheese plate I've ever seen in the world.

It's beautifully laid out with

fruits and nuts and, of course, the cheeses.

So we've got payoyo, which is a queso de cabra,

goat's milk cheese from Cadiz.

We've got Mahón, which is a cow's milk cheese from Menorca;

slightly smoky, and I shouldn't really pick this up;

gonna crumble, but we also have here Cabrales,

which is a mixture of goat, sheep, and cow's milk cheese

from the north of Spain, from Asturias,

that's been aged in caves in the Picos de Europa.

So this is a very classic, interesting and really delicious

cheese selection and very generous of Anna

to bring this to us and also a glass of Palo Cortado each.

Mon cherry.

Okay, I'm feeling disgustingly full, but I'm on a mission,

I'm doing this for you guys, we have two more spots.

Okay, so we've made it to bar number four.

We're in a place called Mateo Ruiz,

which is famous for its bacalao "(indistinct)".

It's a bar that opened in 1918 by the current owner's father

and it was originally a place where you came to buy wines

from Valdepeñas; which was a red wine region

that distributed wine throughout Spain.

Nowadays, they're famous for their tapas; it's packed today.

You can see the writing on the bar; the traditional way

of the keeping the tab by writing on the bar.

And what's interesting here is that the owners are deaf,

and it's run by one family here and it's a very unique place

in Seville and very popular, it is packed.

That's why the camera's so close to my face right now.

So Cyra just said that this place is "just cool"

- It's just cool.

- It's just cool, and it is pretty cool.

The wine that we have here; the red, Cyra's white,

is one Euro for a glass of wine and, I'm gonna be honest,

it's rough as guts, but it's one euro, hey serve chilled.

So it's bacalao time; little fried balls of cod.

That is very moist, wow, perfect batter,

that's yummy, very yummy.

Good bacalao's hard to find, and these guys

know how to do it, so come here for the one Euro wine

and the bacalao and the atmosphere; this place is amazing,

and really hidden, I would never have found this.

Back out into the light, it's pretty dark in there in that

place; very cool place, very very cool.

Okay, next stop is modern tapas,

we've got about a five minute walk in the Alameda.

The Alameda is a part of Seville that's this big kinda

esplanade that has Roman columns at one end,

actual Roman columns.

And it's a famous place for hanging out in the evening but

there's also this bar called La Azotea so heading there now.

Okay, we're at stop number 5, La Azotea.

Now there are a few of these restaurants throughout the city

and they're really famous and so now we're sipping wine,

and we're waiting for a couple of tapas that are coming now.

Alright we have all the fresh ingredients in front of us,

and the kitchen closes in five minutes,

so we just made it for this fives tapas crawl

within our window our window of about 12 to 4,4:30,

so we did very well and I am very full, tapas are coming.

Okay so go first tapas up of the two;

this is a taco "(indistinct)", and it's with guacamole

and some onion on top, and this is gonna get messy.

(eating)

And it's a little bit spicy as well, tuna's really good.

(upbeat music)

Really good wine.

Here in the Seville area, in Andalucia, generally

it's not just sherry that is being made,

there are great red wines and great white wines.

So if you go to great, particularly more modern tapas bars,

they will more and more be showing the Seville and the

Andalucian red wines, you should really ask for them.

Ask them what red wines tinto vino they have from

Andalucia or Sevilla, because there's some

really interesting delicious stuff, really delicious.

Alright last tapas, Cyra's out; she's done, she's finished.

But I'm still going, I'm doing it for you guys.

So I'm gonna have "(indistinct)", octopus with a mole verde;

which is a Mexican sauce and with vegetables.

So, a very different way of eating octopus here.

Here we go.

(eating)

It's really good.

So the octopus is perfectly cooked; really tender and juicy.

(eating)

And then just with that mole verde and the vegetables;

really interesting combination.

You know, and this is the beauty of Seville, that you can

really have a moveable feast; you can go from bar to bar

walking through these historic streets and try traditional,

modern, traditional, modern, all these wonderful dishes

at these fantastic places with atmosphere, with story.

And in all the dishes their so ingredient-focused,

which is the beauty of Spanish cuisine.

So, I mean, as six months in Madrid, I could do that.

I'd have to ask Yoly when I get home,

because maybe she'd be keen again, flamenco.

Guys, I'm gonna but the names of the bars

and their addresses in the description below.

And I'm gonna put more bars in the description below;

other places you could check out

that we couldn't get to today.

Thank you to Cyra and Edu for showing me

some super cool spots and subscribe if you want to join

this community of Spain lovers and explore

this amazing country like a local.

And please, go one, thumbs up if you liked it,

my mum will be very happy back in New Zealand.

So, thanks for watching, I don't know

where we'll be next time in Spain where in the next video.

But I'll see you in the next video.

Hasta luego y muchas gracias, Ciao.