What is in season in Seville. and what to order when the market changes.

Spring

  • Torrijas de Semana Santa: Egg-and-honey-soaked bread traditional to Holy Week, fried and sugar-dusted. Confiteria La Campana on Calle Sierpes bakes the city's reference torrijas through Lent.
  • Habas con jamon: Young broad beans braised with jamon iberico and onion, the canonical April plate in tabernas across the centro.
  • Pescaito frito at Feria de Abril: The cena de pescaito frito on Feria eve opens the city's largest fair in April; cazon, calamares and adobo across the casetas.
  • Atun rojo de almadraba: May trap-fished red tuna from the Cadiz coast, served at Canabota and La Azotea as the season's headline plate.

Summer

  • Gazpacho andaluz: The cold blended tomato, cucumber, pepper and olive oil soup, the city's canonical summer plate from June through September.
  • Salmorejo: Thicker tomato-and-bread puree topped with jamon iberico and chopped egg, a heavier sister to gazpacho served year-round but headline-summer.
  • Ajo blanco: Almond-and-garlic cold soup with grape garnish; an older Moorish Andalusian dish predating the New World tomato.

Autumn

  • Setas de temporada: Wild mushrooms (boletus, setas de cardo, niscalos) from the Sierra de Aracena from October to December, served in risotto and revuelto at La Brunilda and Eslava.
  • Membrillo (quince paste): House-made quince paste served with manchego or pajarete sherry, the autumn merienda at Sevillian patisseries from October.
  • Granada and pomegranate: From the Sierra Morena and Granada province; salads with bacalao and granada arils appear from October at modern tabernas.

Winter

  • Jamon iberico de bellota (Jabugo): The new matanza-season jamon iberico cured from Jabugo dehesas from December onward; the four-year aged hams at Cinco Jotas hit the counter in late winter.
  • Cocido and pucheros: Sevillian chickpea-and-pork pucheros run hot through January and February; Casa Cuesta in Triana cooks menudo (offal stew) as the winter signature.
  • Mantecados and polvorones: Almond-and-flour Christmas shortbreads from convent kitchens (Estepa is the regional capital); on every Sevillian patisserie counter from late November to early January.
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