Seville Evening Tapas Tasting Walking Tour

Santa Catalina and the Northern Old Town

The tour begins on Plaza Padre Jerónimo de Córdoba, beside the Church of Santa Catalina, a Gothic-Mudéjar church built in the 14th century over an earlier mosque and reopened after a long restoration. This part of the old town, between Santa Catalina, San Pedro and Plaza de la Encarnación, is where Sevillians still live, shop and eat, and in the evening its small squares fill with neighbours meeting for a plate and a chat.

From here the route is entirely on foot, with only about five minutes' walk between stops. You pass narrow lanes, convents and palace façades, and get close to the Metropol Parasol, the giant wooden canopy known locally as Las Setas. Your guide uses the walk to point out the history of each corner, so this Seville food tour doubles as an evening introduction to a district many visitors miss.

The Tapas Ritual in Seville

Seville is often called the capital of tapas. Locals rarely sit down to one large plate in the evening; instead they move between two or three favourite places, ordering a few small dishes at each, standing at the counter or sharing a table. Popular stories say the custom began with a slice of bread or ham placed over a glass to keep the flies away, which is where the word tapa, meaning lid, comes from.

On this tour you visit four different spots, each with its own speciality and atmosphere, and spend around 35 minutes at each. Your guide orders for the group, so you can taste the dishes each place does best, and explains the etiquette: when to order a tapa or a larger ración, how to pay, and the best times to go. By the end you will know how to find the best tapas in Seville on your own.

Classic Andalusian Dishes on the Table

The menu changes with the season and the stops, but the dishes are Sevillian classics. You may taste espinacas con garbanzos, a spiced spinach and chickpea stew with Moorish roots; salmorejo, a thick cold tomato and bread soup topped with egg; cazón en adobo, marinated fried fish; tender carrillada, slow-cooked cheek in a rich sauce; creamy croquettes; and a slice of Spanish potato omelette. Cured Iberian ham and local cheeses often appear too.

Your guide explains where each dish comes from: how Roman olive oil, Moorish spices such as cumin and saffron, and ingredients that arrived through Seville's port from the Americas, such as tomatoes and potatoes, all came together here. Please tell us about any allergies or dietary needs when you book so the guide can plan with the kitchens.

Sweet Finale: Sevillian Desserts

The last stop is for something sweet. Seville has a long tradition of desserts, many created in its convents, where nuns still sell pastries through a revolving wooden hatch so that buyers and sellers never see each other. Local favourites include tocino de cielo, a rich egg-yolk custard; torrijas, bread soaked in milk and honey eaten especially at Easter; arroz con leche, creamy rice pudding with cinnamon; and pestiños, fried pastries glazed with honey.

After dessert the tour ends in the old town, close to many restaurants, squares and taxi ranks, so it is easy to carry on with your evening or walk back to your hotel. Your guide is happy to share more recommendations for places to eat, markets to visit and neighbourhoods to explore during the rest of your stay in Seville.