Streets come alive at dusk in Seville

South Burnett Times - - ESCAPE -

BOAST­ING more than 3000 tapas bars; tapas is not just a way of eat­ing, but a way of life in Seville.

The daily rit­ual be­gins about 5pm, when lo­cals spill on to the streets in search of a cerveza (beer), a tinto de ve­r­ano (sum­mer red wine) and their first plate for the night.

The An­dalu­sian cap­i­tal is a melt­ing pot of cul­tures, all of which have had pro­found in­flu­ence on its culi­nary land­scape.

But it is the gas­tron­omy, a syn­the­sis of Moor­ish, Span­ish and Ro­man flavours, that best tells the story of Seville’s dap­pled past.

When it comes to tapas, there are a few golden rules.

Many of the tra­di­tional bo- de­gas and taber­nas have lim­ited real es­tate so if you find a spot, or­der a drink straight away to se­cure it.

If you’re want­ing to or­der a tapa, each venue has its own spe­cial­ity so look at what peo­ple around you are eat­ing.

If you want to eat like a lo­cal, only ever or­der one tapa at a time; you never know how big or small the por­tion is go­ing to be, and be pre­pared to eat stand­ing up.

Dur­ing the hottest part of the day, be­tween 2pm and 5pm, many re­tail­ers shut for the af­ter­noon si­esta so, if you’re out and about, eat be­fore 2pm.

Tourist at­trac­tions, gal­leries and mu­se­ums, tend to re­main open, but best to check open­ing hours.

It’s not un­til dusk, when the in­tense sum­mer sun starts to lose its kick, that the streets re­ally come alive and there is a pal­pa­ble party at­mos­phere.

ES­CAPE ROUTE: Get­ting there

The eas­i­est way to get to Seville is by air. Fly to Madrid – the Span­ish cap­i­tal – then get a con­nect­ing flight to Seville.

Best time to go

Spring and early au­tumn are the best times to visit.

Dur­ing May and Oc­to­ber, the av­er­age tem­per­a­ture in Seville is 26-27C days, per­fect for ex­plor­ing but with­out the ex­treme heat and crowds of peak sum­mer sea­son.

Photo: Con­trib­uted

GAS­TRO­NOMIC DE­LIGHTS: The vis­i­tor to Seville won’t miss out on the won­der­ful fresh-air eat­ing tra­di­tions of Europe.

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