How to become a real Sevillian (at least for a few hours)
When Sevillians decide to go out for a "tapa" (light snack) and a drink, they often think of it as an opportunity to visit a number of distinct bars and to 
have a little something in each one. This idea, colloquially, is called "ir de tapas" (going for Tapas) and loosely resembles the idea of "bar hopping". The streets, squares and bars of Seville are brought to life by locals (and tourists) taking part in this special tradition. Included you will find a map which indicates some of the areas where you can enjoy "tapas" in Seville.
The name "TAPA" comes from an old tradition of having a slice of any cured meat whilst drinking a glass of wine. This was done, in essence, to conserve the aroma of the wine. Later on the types and quantities increased and "tapas" began to be served on small, round plates. Today "tapas" vary greatly from one bar to another with the quantity always being mouthful large enough to appreciate whatever one is trying. The concept of "comer de tapas" (making a meal of "tapas") arose from this idea of eating a variety of small dishes instead of a main dish. In Seville, eating out at a restaurant can prove to be quite expensive while dining on "tapas" offers one a wide range of dishes at a reasonable price. "Tapas" include dishes such as "cocina casera" (home-made dishes),"chacina" (cured meats), "marisco" (seafood), "caracoles" (snails), "pescadito frito" (fried fish), "revueltos" (scrambled eggs) and "ensaladas" (salads) which can be found in almost any bar.
The action of "ir the tapas" is normally done standing and on foot from bar to bar or "bodega" to "bodega". It is useful to know that if eating while standing at the bar most establishments will charge separately for the drink and the "tapa", so one is free to order another "tapa" without having to order another drink. Bartenders and waiters tend to verbally list these dishes all in one go. The typical rite is to ask "Qué hay de tapas?"(What "tapas" are there?) followed by the list which, if one finds impossible to catch due to the speed at which it is recited, is usually written on a small, easily visible blackboard.
Bottled wine can be found in any bar. Typical wines from the Seville area include white wines and "fino" (pale,dry sherries which make good aperitifs), "manzanilla" (pale,dry,white fortified wine) from Sanlúcar de la Barrameda, "moscatel" (sweet wine) from Chipiona and "fino" from Jerez, Puerto de Santa María, Chiclana (Cádiz) and from the Condado County (Huelva).
These wines are usually less expensive than other bottled wines and are equally delicious.
Need Seville Centro apartments? Visit the Seville Tourism Board site.
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have a little something in each one. This idea, colloquially, is called "ir de tapas" (going for Tapas) and loosely resembles the idea of "bar hopping". The streets, squares and bars of Seville are brought to life by locals (and tourists) taking part in this special tradition. Included you will find a map which indicates some of the areas where you can enjoy "tapas" in Seville.The name "TAPA" comes from an old tradition of having a slice of any cured meat whilst drinking a glass of wine. This was done, in essence, to conserve the aroma of the wine. Later on the types and quantities increased and "tapas" began to be served on small, round plates. Today "tapas" vary greatly from one bar to another with the quantity always being mouthful large enough to appreciate whatever one is trying. The concept of "comer de tapas" (making a meal of "tapas") arose from this idea of eating a variety of small dishes instead of a main dish. In Seville, eating out at a restaurant can prove to be quite expensive while dining on "tapas" offers one a wide range of dishes at a reasonable price. "Tapas" include dishes such as "cocina casera" (home-made dishes),"chacina" (cured meats), "marisco" (seafood), "caracoles" (snails), "pescadito frito" (fried fish), "revueltos" (scrambled eggs) and "ensaladas" (salads) which can be found in almost any bar.
The action of "ir the tapas" is normally done standing and on foot from bar to bar or "bodega" to "bodega". It is useful to know that if eating while standing at the bar most establishments will charge separately for the drink and the "tapa", so one is free to order another "tapa" without having to order another drink. Bartenders and waiters tend to verbally list these dishes all in one go. The typical rite is to ask "Qué hay de tapas?"(What "tapas" are there?) followed by the list which, if one finds impossible to catch due to the speed at which it is recited, is usually written on a small, easily visible blackboard.
Bottled wine can be found in any bar. Typical wines from the Seville area include white wines and "fino" (pale,dry sherries which make good aperitifs), "manzanilla" (pale,dry,white fortified wine) from Sanlúcar de la Barrameda, "moscatel" (sweet wine) from Chipiona and "fino" from Jerez, Puerto de Santa María, Chiclana (Cádiz) and from the Condado County (Huelva).
These wines are usually less expensive than other bottled wines and are equally delicious.
Need Seville Centro apartments? Visit the Seville Tourism Board site.
Subscribe to this newsfeed. Get all updates sent to your RSS reader.
posted by Holiday Velvet Team at
5:28 AM
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