Solomillo al whisky is the Sevillian taberna tapa of pork tenderloin medallions flash-seared with garlic, whisky and lemon, finished with a sauce of the pan drippings, sliced thin over toasted bread.
Where to eat it: 5 restaurants across 1 city.
Solomillo al whisky emerged in Sevillian tabernas in the 1950s and 1960s, a working-day tapa that uses humble pork tenderloin and the bar's whisky bottle to make a quick sauce. Bar Alfalfa, Taberna Coloniales and Bodega Santa Cruz all serve the canonical version. The dish is a quintessential Sevillian small plate, present on most tapas menus across centro and Santa Cruz. Whisky is the original spirit but some kitchens substitute brandy de Jerez.
Common allergens: Gluten
Tip from the editors. Iberico tenderloin gives the canonical depth; standard pork tenderloin works but needs less searing time. Do not skip the bread for mopping.
Taberna Coloniales on Plaza Cristo de Burgos in Seville is the local-favourite tapas room with solomillo al whisky and honey-glazed aubergines that draw.
Signature: Solomillo al whisky, Berenjenas con miel, Pollo al curry
Order: Solomillo al whisky and berenjenas con miel de cana.
Tip: Open daily 13:00-16:00 and 20:00-24:00. Walk-in only; 15 to 30 minute queue at peak hours.
Bodega Santa Cruz, called Las Columnas, runs the city's canonical montaditos in Seville's Santa Cruz for 2 to 2.50 euros each, with a standing-room counter.
Try: Montaditos under 2.50 euros each
Tip: Standing only; six montaditos and two canas land around 12 euros for two. Cash and card accepted.
Bar Alfalfa on Calle Candilejo in Seville's Alfalfa is the standing-room tapas counter doubling as an evening drinking bar after 22:00, with house tintos.
Signature drink: House tinto with bruschetta
Food: Tapas with Italian-Sevillian leanings
Tip: Standing-only; arrive after 22:00 to find a spot. Cash and card accepted; the bar pours about 12 wines on rotation.
Las Teresas on Calle Santa Teresa in Seville's Santa Cruz hung jamones from the ceiling in 1870 and is an essential Santa Cruz taberna for working-day tapas.
Signature: Jamon iberico de bellota, Solomillo al whisky, Salmorejo
Order: A racion of jamon iberico de bellota sliced overhead and a copa of fino En Rama.
Tip: Open daily 11:00-24:00. The standing bar is the working-day pick; the wooden tables behind take walk-in groups.
Casa Morales on Calle Garcia de Vinuesa in Seville is the 1850 bodega with cana, tapas under 3 euros and vermut pulled from giant wood casks at the standing.
Try: Cana with the working-day tapa
Tip: Standing-only at the front; the wood casks line the back wall. Vermut from the barrel runs 2 euros.
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