Provolone al horno – molten baked cheese
Seville is a compact town where walking around is feasible, and for us, preferable, as you get to appreciate and soak in the atmosphere of new cities faster. As we walked to and from our gorgeous hotel AlmaSevilla – Hotel Palacio de Villapanés to the sights around Seville, we passed by many, many tapas bars, of which one was always full, with people spilling out on to the street late into the night (which was probably just normal for the Spanish as they really do eat late).
Chicharrón – deep-fried pork rinds
On the corner of Alfalfa and Candilejo, and with the easy-to-remember name, it was easy to see just to be there.
In Bar Alfalfa we found a few dishes which we hadn’t seen as often in other bars. A Moroccan-inspired pork belly stew with apricots and raisins, artery-clogging (and of course delicious) chicharrón – seasoned and deep fried pork rinds, and a simple dish of marinated sardines on toast, dressed with a good glug of olive oil. And the amazing Provolone al horno – baked cheese.
Marinated sardines on toast
Add funky tunes and ice-cold beer and sherry and that was a happy afternoon spent in Seville.
Corner of Calles Alfalfa and Candilejo
Open: around lunchtime till late