Seville's cuisine is based on simple, tasty recipes. Among the regional dishes are gazpacho (cold tomato soup), cocido andaluz (a mixed meat stew with chick peas and vegetables), pescaito frito (the typical deep fried fish), huevos a la flamenca (eggs with ham and tomatoes), menudo (another mixed stew) and rabo de toro (ox tail). Among the typical sweets are torrijas (French toast) eaten at Easter and yemas de San Leandro, made from egg yolks by the nuns of the convent. The province's Muslim heritage is reflected in the abundant use of spices. The taste and scent of olive oil permeates the cuisine of Seville, endowing it with health and flavour.

Tapas
The tapas habit is as strong in Seville as anywhere in Spain. The streets surrounding the Cathedral are dotted with centuries-old inns serving tapas of pork, pickles, olives, fried snacks and gazpacho, and offer a showcase in miniature of the city's true cuisine. And it's all accompanied by wine from the surrounding areas, Aljarafe, Jerez, Manzanilla and Montilla. Taverns and inns, cafes and eateries specialising in home-cooking all cluster around the Plaza de la Alfalfa, one of the main centres of social activity both at midday and in the evening. Nearby is the Plaza del Salvador, another favourite place for an aperitif. In calle Garcia Vinuesa, we find the iconic Bodega Salazar, and in Calle Betis the Quiosco de las Flores, the best place to sample pescaito frito.