Bodega Santa Cruz Las Columnas is a street-food stop in Santa Cruz, Seville.
Bodega Santa Cruz, called Las Columnas, serves the city's canonical montadito de pringa across the long marble counter at the threshold of Seville's Santa.
Tip: Standing-only at the counter; staff chalk your bill on the bar in front of you, paid at the end.
Address: Calle Rodrigo Caro 1, 41004 Sevilla, Seville
Bar Casa Ruperto on Avenida Santa Cecilia in Seville's Triana is the city's canonical fried-quail counter since 1970, with marinated codornices fried.
Try: Codorniz frita
Tip: Two quail come per order; pair with a half-racion of espinacas con garbanzos. Cash and card accepted.
Freiduria Puerta de la Carne on Calle Puerta de la Carne in Seville is the takeaway pescaito frito counter since the 1950s, with paper cones of fried cazon.
Try: Pescaito frito takeaway
Tip: Order at the counter, takeaway only; eat at the standing bar or take to the riverbank. Cazon en adobo is the local pick.
Casa Vizcaino on Calle Feria in Seville's Macarena is the working-day standing bar with Cruzcampo on tap, montaditos and a clientele that drinks from 09:00.
Try: Montaditos and cana
Tip: Standing-only at the front bar; come for the working-class Macarena local crowd, not for service.
Tortilleria El Calderon on Calle Cuna in Seville is a small specialist that makes tortilla de patatas to order with the runny centre, the city's reference.
Try: Tortilla de patatas to order
Tip: Tortillas come out every 25 minutes; order at the counter for takeaway or grab one of the four standing stools.
El Rinconcillo on Calle Gerona in Seville is the city's oldest tapas bar since 1670, where the espinacas con garbanzos plate counts as Sevillian street food.
Try: Espinacas con garbanzos at the standing bar
Tip: Order at the standing bar; the cuenta is chalked on the wood in front of you and erased when paid.
Bodeguita Antonio Romero on Calle Antonia Diaz in Seville's Arenal is the since-1994 tapas counter where the Piripi montadito (pork loin, bacon.
Try: Piripi montadito
Tip: Standing room at the bar is fastest; the Piripi is the house signature, order one and a chorizo picante to start.
