To the Heart of Tapas

Rough Guide to Andalucia, 9th edition

ANDALUCÍA, Spain’s southernmost territory, is the birthplace of tapas. “Tapas can be anything,” says the 9th edition of the Rough Guide to Andalucía, “a handful of olives, a slice or two of cured ham, a little dish of meatballs or choprizo…”

Seville claims to have invented tapas and, as such, “knocks spots off the competition. There is simply nowhere else in Andalucía—or even Spain—with such a variety of places to indulge.” Three the guidebook recommends are:

Bar Enrique Becerra, C/Gamazo 2. “Outstanding and atmospheric bar of the popular restaurant.” Tapas are “slightly pricier than elsewhere, but worth it” and served only at the bar.

Bar Europa, C/Alcaicería de Loza at C/Siete Revueltas. “Approaching its centenary, this is a fine old watering hole with lots of cool tiled walls…and a variety of inventive tapas served on marble-topped tables.”

Casa Morales, C/García de Vinuesa 11. “Earthy, traditional bar (founded 1850) with wine barrels from bygone days… House staples are tablas (tapas served on wooden boards) of regional meats and cheeses.”

Beyond Seville, the guidebook also has high praise for several other tapas bars, including these two:

Casa Balbino, Pza. del Cabildo, Sanlúcar de Barrameda. “Behind an unassuming facade lies one of the best tapas bars in Andalucía… Its efficient bar staff will guide you through a daunting tapas menu.”

Casa Puga, C/Lope de Vega and C/Jovellanos, Almería. “With hams hung from the ceiling and marble-topped tables…this is an outstanding tapas bar—founded in 1870—with a great atmosphere.”