Torrijas are Spanish French-toast cousins, slices of stale bread soaked in milk or wine with honey and cinnamon, fried in olive oil and sugar-dusted, the canonical Semana Santa sweet of Seville.
Torrijas date to the medieval Sephardic Jewish kitchens of Seville, with the wine-and-honey-soaked variant appearing in 15th-century manuscripts. After the 1492 expulsion, the dish was adopted by Christian Sevillians and became the canonical Lent and Semana Santa sweet, when religious abstinence from meat made the egg-and-bread plate the working-day Lenten food. Confiteria La Campana on Sierpes and Horno San Buenaventura on Avenida de la Constitucion both bake the city's reference torrijas through Lent. The dish runs from Ash Wednesday through Easter Sunday.
4 editor picks for Torrijas in Seville, ranked by editorial score. All Seville signature dishes · Torrijas across every city.
Manu Jara Dulceria ★ 4.6
Calle Pureza 5, 41010 Sevilla
Manu Jara Dulceria on Calle Pureza in Seville's Triana is French pastry chef Manu Jara's flagship, with the palmera de chocolate that won Best Palmera in Spain and a second outpost inside the Mercado de Triana.
Confiteria La Campana ★ 4.5
Calle Sierpes 1, 41004 Sevilla
Confiteria La Campana on Calle Sierpes in Seville is the 1885 Modernist patisserie-and-cafe with marble counters, plasterwork ceilings and the city's canonical merengue-with-cream cake.
Confiteria Ochoa ★ 4.4
Calle Sierpes 45, 41004 Sevilla
Confiteria Ochoa on Calle Sierpes in Seville opened as Granja Victoria in 1910 under Rafael Ochoa Vila, with the canonical roscon de reyes in January and tea pastries year-round.
Confiteria Rufino ★ 4.2
Plaza de Cuba 4, 41011 Sevilla
Confiteria Rufino on Plaza de Cuba in Seville is the Sevillian outpost of the Aracena confiteria from 1875, opened January 2019, with the canonical torrijas for Semana Santa and convent-school sweets.