Seville is a gourmet city, and its cooking is based on the products of nearby provinces and cities, including seafood from Cadiz province, olive oil from Hahn province, and sherry from Jerez de la Frontera.

tapas is one of the important cultural characteristics of the city: people walk from one bar to another and taste a small dish called tapas, which literally means "cover" in Spanish. It has an interesting source: in the past, people liked to sit outside and drink beer, but there were many flies outside, and they kept flying into the cup; People came up with the idea of covering the cup with a small dish filled with food to prevent flies from flying in. Slowly, this small dish has evolved into the characteristic of Spain today-Tapas.

local specialties include fried or grilled seafood (including squid and octopus, swordfish and dog shark), barbecue with sauce, spinach, chickpeas, Andalusian ham (Jamón ibérico), kidney snail with sherry sauce, and gazpacho.

Seville oranges, which decorate the urban landscape, are too sour in taste and are usually only used to make jam. Seville and triana, the most important and traditional gypsy competition area, are the main centers of Flamenco's development.