The tapas in Andalusia are generous and hard to beat, as the south loves soulful cuisine that’s satisfying and filling. From experimental contemporary cuisine to hundred-year-old classics, these are our choices for must-try restaurants in Seville, so you can get your grub on.

 

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Desacato is the most exciting and experimental contemporary restaurant in Seville right now. Headed by the energetic restauranteur, Pablo Carrasco, Desacato boasts a young, dynamic team that’s not afraid to mix and match their Basque and Andalusian roots with any other culinary influence that will make their food pop. Desacato’s stated objective is “cocina irreverente,” or irreverent cooking, which is a bold move in a place like Seville, which likes to cling to tradition.

The restaurant is set inside an airy, contemporary space with sleek concrete walls and symmetrical furnishings, many of which are placed in concentric circles, which add an element of Zen to the place. The cool minimalist space is the perfect setting to taste the bold, adventurous flavors that the menu has in store.

From the beginning, even the bread service has a fun surprise, in that the butter is smoked and infused with whatever is cooking on the grill at the moment. Thus, if there’s meat cooking, the butter will taste like meat, and if there’s fish, the butter will taste like fish—as it did on the day we visited when the butter tasted like smoked salmon.

Start with the Tartaleta de gambas to whet your appetite. A crispy, thin tartlet shell is filled with white shrimp from Huelva in all its raw, briny, salty glory. The tartlet is then sprinkled with citrus-butter shavings, creating the most delectable reference to the traditional gambas al limón. Then there’s the brocheta de anguila, a skewer of eel drizzled with a demi-glace made with the skin, bones, and head of the eel and topped with pickled okra. The eel has good bite and chewiness to soak up the smoky, salty, and pickled flavors surrounding it. Another bite that demonstrates the zany creativity behind Desacato is the Txistorra de Salmón, or fast-cured sausage made with salmon. What’s interesting is that even though the sausage is made with salmon, it somehow still tastes like the traditional Spanish chistorra made with pork.

Bodega Díaz-Salazar is an institution in Seville as one of the most historic tabernas that has been around since 1908. It’s a beautifully preserved space that upholds its classic Old-World aesthetic but still feels familiar and welcoming to patrons of any era. The aesthetic of Bodega Díaz-Salazar is everything one wants in an old-school taberna with vintage posters, checkered floors, original wooden beams, and a handsome long bar that stretches to the back of the room.

The first thing to do upon entering is to pick one of the wooden barrels featured behind the bar and order a glass of whatever fortified wine is inside of said barrel. We chose the Vino de Naranja, which turned out not to be the natural skin-contact wine that hipsters like, but rather something like a blend of vermouth and sherry. We quickly became obsessed with this Vino de Naranja and highly recommend everyone get a glass (or three) upon arrival.

As expected from a place that’s been in business for over a hundred years, the food is excellent and proudly flaunts Sevillian favorites. The montadito de pringá, a small sandwich featuring slow-cooked roast beef and cured sausage, is one of the yummiest in town. The bar even has croquetas de pringá for those who want it in a crispy ball of fried breadcrumbs. The Isleño montadito is also absolutely delicious, made with melva tuna, sun-dried tomatoes, caramelized onion, and garlicky aioli. Salmorejo is an essential tapa in Andalusia, and Bodega Díaz-Salazar makes it extra creamy and flavorful. Sevillanos are also proud of their adobo, typically made with dogfish that’s marinated and then deep-fried. The bar perfectly gets the fish to stay soft and juicy on the inside while nailing the crispy batter on the outside.

When in the mood for a classic Sevillano tapa run in the historic center, look no further than Bodega Díaz-Salazar.

Casa Inquieta recently opened in November of 2025, and the venue is set to take the town by storm. The gorgeous restaurant, set inside a 19th-century palatial home, is attached to an equally stunning flamenco tablao, where guests can catch one of the most spectacular flamenco shows in Seville every week. It’s a destination that’s an essential stop for anyone who goes to Seville looking for culture.

The flamenco at Casa Inquieta takes place on a theater-like stage, which is ample and intimate at the same time. The tablao is lovingly decorated with rustic flamenco memorabilia and a marvelous panorama of Seville painted on ceramic tiles that span the stage. There’s a bar inside where guests can order drinks to enjoy at their classy cocktail tables during the show.

Only the most illustrious flamenco performers would be fit to take the stage in such a marvelous space. The dedicated production team at Casa Inquieta masterfully elevates flamenco to the sacred art form that it is. The fervent voices of the cantaores fill the room while classically trained flamenco dancers storm the stage. The result is an impassioned performance that keeps every viewer enraptured until the very end.

La Tizná is a restaurant devotedly built with a deep love for sustainable local cuisine. The co-owners, Jose Antonio and Maria, live up to their passion for sustainable farm-to-table dining by feeding their guests traditional Andalusian dishes exclusively made with ingredients grown by small family producers in the south of Spain—much of which is from the immediate vicinity around Seville. Their commitment to sustainability extends beyond the food and also to their staff. The restaurant is only open until 5:30 PM so that the workers can have dinner with their families every evening.

La Tizná serves good, honest home-cooked food. Each bite delivers the full essence and flavor of each ingredient, with no tricks or flashy aesthetics to distract from what the dish is meant to be. An example is the stew of the day (the guiso del día), in which the perfectly balanced meat and vegetable broth tastes clean and healthy, with no flavor overpowering the other. It’s the ideal canvas for the tender chunks of Iberian pork topped with the wholesome crunch of radish, pickled onions, and capers. All the meat comes from high-welfare farming, and the eggs come from free-range chickens. La Tizná’s special ensaladilla is a real treat, as it’s made with homemade mayonnaise, and one can taste the flavorful eggs along with the real tuna, potatoes, and peppers clearly in each bite.

The star dish on the menu is the Pollo Andalusí, a tender and juicy chicken breast that’s served on a bed of quinoa and dates, drizzled with sweet mustard sauce, and topped with a crunchy, thin piece of phyllo that’s flavored with cinnamon sugar. Maria recreates the dishes that have been made by abuelas in home kitchens all over Andalucia, while also infusing the Arabic influences that have long been a part of the region’s history and cuisine.

La Tizná also has an excellent wine program that offers an ample selection of sustainably produced natural wines from the region. It’s fun to try experimental wines from small family vineyards that weren’t made to be mass-produced, which the restaurant is able to procure through personal connections. Like the Vino Costa, an ancestral wine made with a mix of overmacerated dry and sweet wine from Alpujarra, which goes perfectly with the homemade flan drizzled with caramel.

The restaurant also provides the unique opportunity to try natural sherry wine. La Tizná produces their own Palo Cortado, the most singular type of dry generoso sherry, which they serve with the traditional technique of serving Jerez using a long venencia to extract it from a wooden barrel.

Having the chance to eat locally grown sustainable food makes one so grateful for restaurants like La Tizná, which serves regional home cooking with no pretension or airs. It’s a place that gently sparks profound reflections about the food that we should consume, which is what makes dining at La Tizná a genuine privilege and a joy.

The vibe at Islamorada is always laidback and fun, which makes it ideal for hanging out in groups before a night out. There’s also a big terrace out front for those fabulous Spanish days of drinking outside for hours with friends. With a fun, creative menu of remixed tapas and chill vibe, Islamorada is the perfect place for a casual night that still serves exciting, mouthwatering food.

In order to match the snazzy space, the daring menu aims to deliver a gastronomic experience that’s fun and unexpected. While many of the menu items seem like familiar favorites, the chefs are good at hiding surprises that make each dish totally new. Take the scallops, which are flavored with the broth of callos, the hearty Spanish tripe stew, creating a bite that’s heavily briny and meaty at the same time. The restaurant’s version of huevos rotos is also fun and made at the table. On a pile of thinly sliced homemade potato chips, the waiter will toss sizzling garlic prawns (gambas al ajillo) and some runny eggs, creating a bowl of crisp, garlicky goodness that the table can’t wait to get their hands on. And don’t miss everybody’s favorite Tosta de anchoa, which comes on a sweet puff pastry cracker with truffle butter, pickled onions, and anchovies. It’s the most scrumptious bite that one wishes could last forever.

With a glittering bar, dreamy dining room, and a coveted terraza in high season, Casa Aníbal provides all the glitz and the glam needed to make any day a special occasion. Be sure to snag a reservation since it’s often packed, especially on the weekends, as a perpetual hot spot in town.