There are only days left to enjoy one of the most anticipated celebrations for the city of Seville, Holy Week in Seville. During the month of March, Sevillians prepare to enjoy this deep-rooted tradition. In addition, thousands of future visitors to the city organize their trip, and plans such as “where to go to eat” take on special importance.
History and meaning of Holy Week in Seville
Holy Week is one of the deepest, oldest and best-known religious celebrations in Spain, rooted in Catholic tradition and the history of the city. Its origin dates back to the Middle Ages, although the way it is celebrated today has evolved over the centuries. For our city it is not only a religious fervor, but it causes a great cultural, social and economic impact. Holy Week in Seville is an intense manifestation of the Catholic faith, which commemorates the passion, death and resurrection of Jesus Christ.
The processions that run through the streets of the city during this week are the center of the celebration, where each brotherhood carries its steps (also known as thrones or image) from its church to the Cathedral of Seville and back, on a route that can last many hours.
The meaning of Holy Week in Seville transcends the purely religious, becoming an expression of Sevillian identity and culture. It is a time of spiritual reflection, but also of gathering and celebrating tradition. Music, art, gastronomy and history are intertwined during this week, making it a unique and unforgettable experience for both Sevillians and visitors from all over the world.
Tapas during Holy Week
The tapas culture in Seville, especially during Holy Week, is a phenomenon that reflects the essence of culinary and city social life. This tradition, deeply rooted in the hearts of Sevillians and those who visit the city during this time, becomes a unique gastronomic experience, marked by the religiosity and festivity of Holy Week. The tradition of tapas in Spain has historical origins that date back to the custom of covering (stopping) wine glasses with a piece of bread or ham to protect the drink from insects. Over time, this practice evolved into a rich variety of small dishes served to accompany the drink, becoming a distinctive feature of Spanish gastronomy.
During Holy Week, the tapas culture in Seville takes on a special meaning. The city is filled with people who follow the schedules of the different brotherhoods and tapas become a quick way to enjoy local cuisine between one procession and another. Dishes made with cod, spinach, chickpeas or the famous torrijas become gastronomic protagonists.
Some of the most popular tapas in the city can be enjoyed in some bars such as those mentioned below:
Bar Baratillo, gastronomic space with great tradition in the city, offers us its dish Bacalao a la Viuda, an explosive mix of flavors that will surprise you.
Bar Patanchón’s spinach with chickpeas are a delight for the senses.
Don’t forget to order the hake and shrimp fritters at Agustín and Company.
Bar Casa de la Moneda offers you a restorative dish after the long waits such as its chickpeas with prawns.
Stop by the Pepe Hillo bar and order their confit cod.
And to finish with a sweet taste in your mouth, we suggest you go to Bar Catedral and order the special Easter dessert, the fabulous Torrija.
The culture of tapas in Seville during Holy Week is, therefore, much more than a simple gastronomic custom. It is a social event, a time to meet, share and intensely experience the unique atmosphere of the city at this time of year.
Tapas, in this context, are not just food; They are an expression of Sevillian identity and an essential component of the Holy Week experience.