Epic all day 10 stop tapas crawl of Triana, Seville 🇪🇸.

Summary

Join 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

00:00

🌞 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.

05:01

🍲 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.

10:01

🍹 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.

15:06

🥗 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.

20:09

🍷 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.

25:11

🥄 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.

Keywords

💡Seville

Seville is the capital of Andalusia in southern Spain and the setting of the video. It is known for its rich history, vibrant culture, and traditional tapas scene. In the video, the narrator is exploring various tapas bars and traditional eateries in Seville, showcasing the city's culinary delights and local atmosphere.

💡Tapas

Tapas are a culinary tradition in Spain that involves small appetizer-sized portions of food, often served with drinks at bars or restaurants. They are a significant part of Spanish gastronomy and social culture. In the video, the main theme revolves around exploring and tasting different tapas in Seville, highlighting the variety and flavor profiles of these dishes.

💡Triana

Triana is a district of Seville, known for its local flavor, traditional tapas bars, and cultural significance. It is often considered the soul of Seville, with a distinct identity from the rest of the city. In the video, Triana is the focus area for the tapas tour, emphasizing its importance in the city's food culture.

💡Sherry

Sherry is a type of fortified wine originating from the Jerez region in Spain, known for its unique production method and varied flavor profiles ranging from dry to sweet. It is often enjoyed as an aperitif or paired with food in Spanish cuisine. In the video, sherry is mentioned as a popular beverage in Seville, enjoyed alongside tapas.

💡Croquettes

Croquettes are a popular Spanish appetizer made from a mixture of ingredients, typically including potatoes, cheese, or meat, coated in breadcrumbs and fried until crispy. They are a versatile tapas option and can be filled with a variety of ingredients. In the video, croquettes are featured as a type of tapas, with the narrator choosing seafood-filled croquettes.

💡Swordfish

Swordfish is a type of marine fish known for its firm, rich, and flavorful meat. It is a popular choice for various culinary dishes due to its versatility and the way it holds up to different cooking methods. In the video, swordfish is one of the dishes the narrator chooses, highlighting its presence on the tapas menu and its preparation with lemon.

💡Blue Cheese

Blue cheese is a type of cheese characterized by its distinctive blue or green veins, which result from the presence of mold, such as Penicillium. It is known for its strong, pungent flavor and is often used in various culinary applications, from appetizers to desserts. In the video, blue cheese is mentioned in the context of deep-fried mushrooms stuffed with blue cheese, illustrating its use in tapas.

💡Rose Wine

Rose wine is a type of wine that ranges from very dry to sweet and is characterized by its light pink color. It is often enjoyed during warm weather and pairs well with a variety of foods, particularly light dishes and seafood. In the video, rose wine is chosen as a beverage to accompany several tapas dishes, demonstrating its versatility in Spanish drinking culture.

💡Casa de la Tapa

Casa de la Tapa refers to a traditional Spanish tapas bar or restaurant where a wide variety of tapas dishes are served. These establishments are an integral part of Spanish food culture, offering a social and culinary experience where patrons can sample multiple small dishes. In the video, the narrator visits several 'Casa de la Tapa' in Triana, exploring the local tapas scene.

💡Chicharron

Chicharron is a type of pork rind or crackling, often used as a snack or ingredient in various dishes. It is known for its crispy texture and rich, salty flavor. In the context of the video, chicharron is featured as a tapas dish, showcasing its popularity and how it is enjoyed as a traditional Spanish snack.

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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you