Codfish with basil hummus – La Azotea, Sevilla, Spain

basilhummuscodThe Barrio de Santa Cruz is perhaps the most enigmatic neighborhood in Sevilla. A gorgeous maze of winding streets that fills with tourists all day long and all year long. Bordering the world heritage Giralda, it is bound to fill with hungry visitors at any time of day. Exactly an area I would rather avoid unless there is good reason to visit one of its ever so busy restaurants.  In the case of the Azotea, there was. Highly recommended by Juanma, a good friend from Sevilla, I couldn’t say no and so  I headed there hoping to find something interesting  to eat.

I sat at one of its outdoor tables feeling like one more tourist; hungry and very distracted by all the beauty Sevilla has to offer. It was hot and a tall glass of tinto de verano was in order. I looked through the menu and found an eclectic selection of traditional food and some more unusual dishes like the Bacalao con hummus de albahaca, codfish with basil hummus for €8.00, a braised fillet of flaky cod covered with a light béchamel sprinkled with chopped almonds, all  served over homemade basil hummus.  I knew it had to be good if Juanma had recommended it and,  I have to admit, it was outstanding! 

azoteawaiterLa Azotea

Calle Mateos Gago  8


Tel: 954 215 878




Swordfish in orange wine – Casa Paco, Sevilla.


Down south in Andalucia, you’ll often  notice an arab flair to the food you’ll eat. Adding nuts and fruit gives some dishes a flavorful touch that results in a lighter and sometimes citrusy  meal. Such is the case of a fantastic swordfish  I had in Sevilla where tapas are plentiful and cheap; much cheaper than  anywhere else in  Spain.

Pez espada (swordfish) has been a part of Spanish cuisine for centuries. A meaty and somewhat oily fish that is usually grilled  but  at Casa Paco in Sevilla it’s  sautéed  and then simmered in orange wine, a white wine that has been infused with orange rind.  Of course, the oranges used are the famous Seville ones known for their bitter taste which are commonly used to make marmalade and wine. To give their pez espada al vino de naranja  an even more Andalusian touch, they add chopped dates and pine nuts, thus  incorporating different textures  to create  a great combination of perfectly moist fish with some crunch and  a sweet and sour taste. All for only  €3.50!

Price range €4-€11

casapacoCasa Paco

Alameda de Hércules 23



Tel:34 954 900 148