Gastronomy

The province of Seville’s gastronomy is a veritable feast of succulent tastes as varied as its surroundings and landscapes. Recipes from yesteryear zealously maintained for generations are combined with today’s modern and innovative cuisine to create a new gastronomy that is both traditional and modern, Andalusian and international, but always based on natural products from the sierra (mountains), the land and the sea. 

1 day. Sierra Norte

The Parque Natural de Sierra Norte (Northern Mountain Range Natural Park) takes in a region of the Sierra Morena where the admirable dominant scenery is made up of extensive meadows with Holm oaks and cork trees. The Ribera de Huéznar stands out among the rivers that furrow this mountain chain. It is a beautiful landscape, and on the riverside there are lush riparian forests. It is also the only trout river in the province and in the entire Sierra Morena.

This area is known for its extraordinary meat, noteworthy among which are the typical dishes from its hunting grounds and the Holm oakland meadows, where Iberian pigs grow. Then there are the carefully made anisettes, firewater and mushroom traditions.

On spending a day in Seville’s Sierra Norte, as well as enjoying the area’s rich and varied gastronomy one has to see the marvellous setting of the sierra and have a walk along its tranquil paths and visit its villages, while breathing the pure air and forgetting about our daily cares.

In Constantina, whilst appreciating the town’s significant historical heritage, you can get away to buy the excellent sausages and cold cuts from the sierra made in a completely traditionally way, and try the tasty game dishes. If you visit Constantina in November, we recommend that you join in one of the interesting mushroom-gathering days. At this time of year, wild mushrooms are the undisputed stars of the local cuisine. To accompany this, there could be nothing better than the impressive home-made must (grape juice) produced in these lands, and for dessert there are delicious hand-made sweets and crema de guindas (cherry liqueur).

Leaving Constantina behind, just 26 km away you come to Cazalla de la Sierra where you can spend the afternoon. Make the journey an end in itself, enjoy the routes that pass through the Natural Park, its marvellous landscapes full of charm, and with a little luck you’ll see animals in their natural habitat. Explore the different walking paths and off-shoots that may lead you to a mysterious, hidden spring, chapel or viewpoint.

From Constantina to Cazalla you can take the Los Castañares pedestrian path, which goes into a shady area of cork and chestnut trees. On the way to Cazalla de la Sierra you’ll come across the spectacular Ribera del Huéznar area, where there is the railway station and the Isla Margarita leisure area. The Molino del Corcho (Cork Mill) walking path begins here, which beckons us to a fresh, relaxing stroll alongside a river with otters, grey herons and lush vegetation.

Once in Cazalla de la Sierra, if the temperature is low you can warm up by trying their home-made anisettes and firewater, accompanied by some delicious pestiños (honey-coated pastries), flores (flower-shaped cakes), gañotes (fried cakes), alfajor cakes or almond cakes.

The town’s typical dish is without a doubt Iberian pork, though we cannot forget the lamb and tasty game dishes, especially when roasted or stewed. Other traditional dishes are migas (sautéed bread crumbs and meat), gazpacho, wild asparagus, poplar and parasol mushrooms, truffles, collejas (bladder campion leaves), watercress and golden thistles, which are the ideal vegetable garnishing for this cuisine.

For more information, see Where to eat or An idea for you, where you’ll find more information about gastronomy in the Sierra Norte.

You can also find your hotel in the Where to sleep section.

2 days. Isla Mayor- La Puebla del Río- Coria del Río- Estepa- Morón- Arahal - Marchena- Lebrija