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The city offers different high quality cuisine options

Nice views, good service or spectacles are often demanded

Eating is a pleasure. Everyone knows it. But nowadays food is not only about taste. The presentation of the dishes, the bar atmosphere, the live music shows offered to accompany the evening or the service itself have become a must when deciding on one restaurant or another. The main ingredient, the people you go with, is all about you.

Seville is one of the first cities in the world that has been recognised as a safe destination for tourism by the World Travel and Tourism Council (WTTC). This has made it an ideal destination to travel and the perfect place to taste the best Mediterranean diet.

Here is a list of establishments where you can dress in your best clothes and indulge yourself with a superb diner surrounded by the best company:


Alcalde José de la Bandera St. 7, 41003

Phone: 954 54 00 00

Restaurante Abantal

Dining room of Abantal restaurant. FOTO ABC

It’s the only restaurant in Seville awarded a Michelin Star, which they have kept since 2009. In addition, they have received other awards for their work, such as the ‘Best Andalusian Chef’, two ‘Suns’ from the Repsol Guide or the recognition in the list of 200 best European restaurants by the OAD (Opinionated About Dining). With a unique and imaginative offer, the tasting menus combine an explosion of flavors and textures that leave no one indifferent. Delights turned into pastes, emulsions, foams or jellies that accompany the main course. Specialties include steamed carabineros (Scarlet shrimp) over vegetable rice and ali oli.


López de Gomara St. 19, 41010

Phone: 954 33 94 76

Restaurante Jaylu

Dining room of Jaylu restaurant. FOTO ABC

It’s an establishment that is located outside the old town, in the authentic heart of the Triana neighborhood, so it’s not part of the tourist circuits. Its predominantly local clientele confers greater care to its dishes. It’s known as the ‘temple of raw materials’, where fish from the coasts of Huelva and Cádiz, Jabugo hams and Andalusian meats stand out. Its work with these and other products has led the team to receive the recognition of the Best Traditional Cuisine through the Gurmé Award from ABC Journal in Seville. Its most outstanding elaborations are the monkfish skillet with prawns and scampi flambéed with cognac, the steak tartar and the seaweed verbena with marinated prawns.


Triana Bridge, Altozano Sq. corner, 41010

Phone: 954 33 03 47

Restaurante Abantal

Views from the rooftop. FOTO MARIATRIFULCA

With a privileged location on the Guadalquivir River, from where you can probably contemplate the best view of the city, the establishment offers several spaces where you can taste its tapas and dishes. The bar, the lounge, the cellar, the rooftop and a private room for up to 14 people. The building of the old maritime station allows you to sit at the table and enjoy delicious delicacies such as the lobster tataki in soy tempura, the soupy rice with carabineros (Scarlet shrimps) and prawns, or the zamburiña (small scallop) with red prawns with hot sauce.





Jesús de la Redención Sq. 2, 41003

Phone: 954 56 14 96

Hospes Las Casas del Rey de Baeza

Patio in the Azahar restaurant.

The restaurant of Hospes Las Casas del Rey de Baeza allows you to enjoy a pleasant lunch in an excellent place. The establishment is located in an 18th century building and has a bright patio where you can taste the best of Andalusian gastronomy. It also has a roof where you can enjoy a delicious tapas tasting. The most demanded are the orange and cod croquettes with orange blossom emulsion, the cod confit on Iberian rice, the rice with Isla Mayor duck and, for dessert, a very original cheese cake. Wood, esparto grass, stone and glass come together within this hotel complex in a magnificent example of Seville’s popular architecture. A charming place where everything turns out perfectly.






Guadalquivir St. 8, 41002

Phone: 954 37 37 35

Casa Manolo León

 Casa Manolo León Terrace

The restaurant has become a benchmark for Sevillian cuisine. It was inaugurated in 1999 by the brothers Manolo and Agustín León in an old stately home from the end of the 19th century. The establishment offers four very heterogeneous rooms in which to celebrate all types of events. The place has also a terrace in a beautifully decorated patio full of vegetation. The secret of its menu is a mix between the traditional and the most avant-garde. Other delicacies include onion octopus with violet potatoes and a lime and ginger emulsion, pil-pil style hake with spinach and clams, and beef tenderloin with mustard.

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