Savor Seville. Sevillian gastronomy is one of the richest in our country and this is no secret. It is in a continuous process of adaptation to new demands, incorporating the new cultures, desires and needs of its customers, offering the best culinary preparations at all times and ensuring the quality of the products and foods used, as well as perfect attention and treatment. human. Of course based mainly on the Mediterranean diet, making use of top quality goods that fortunately the area in which we live offers us.

A weekend getaway is a good way to disconnect from the routine. If, in addition, your destination is a world-famous city, with an enviable climate, friendly people willing to help you and an unusual gastronomy, the getaway becomes an experience that will leave you wanting more.

Perhaps Seville is the city that best represents the essence of tapas, which has been defending, caring for and expanding since long ago. Seville is the alma mater of this concept. The culture of tapas in Seville, the "homeland or cradle of tapas", is not only a deep-rooted tradition that Sevillians practice regularly, but also an excellent sample of their culture and gastronomy, thus recognized throughout Spain and abroad. as a mandatory reference.

In Seville, there are as many ways of understanding tapas as there are catering establishments that offer them, from the most classic or traditional to the most innovative, cold or hot, simple or elaborate, light or strong, to accompany the drink or vice versa. The great variety, quality and exquisiteness of the products of this land, as well as its rich culinary traditions, provide an unbeatable raw material.

Tapas is something natural for Sevillians. It is more than a culinary or gastronomic fact, it is a social fact that interrelates, that connects one with another, being one of the main social manifestations of the city. It is a pleasant and fun playful experience that predisposes the body and soul in a positive way. But in addition to this tapas culture, Seville has a significant number of restaurants that offer excellent service and a magnificent quality/price ratio, which makes eating in Seville with a table and tablecloth also a unique experience.

As a counterpoint to the salty tapas, we find the tradition of sweets that are produced in Sevillian convents. Among the most emblematic of the city are the yemas de San Leandro, the Mozarabic alfajores from the Santa Paula Convent, the Polvorón cakes and pestiños from the San Clemente Convent, the torrijas from the Santa María del Socorro Convent, the buns from Santa Inés or the Carmelites of Santa Ana.