Where to Eat Jamón and Tapas in Seville: The Historic Bars

Seville's historic tapas bars for jamón, chacinas and sherry — El Rinconcillo, Las Teresas, Casa Morales, Casa Moreno — and what to order in each.

By The Spain at the Table team · Updated September 28, 2026

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Seville is the closest big city to the dehesa where Ibérico pigs eat acorns, and it shows: ham hangs from the ceiling of half its bars. The best way to eat here is a slow crawl — one or two tapas and a glass of fino or manzanilla per bar, then move on.

Last checked: September 2026. Hours change; many bars close between lunch and dinner.

At a glance

El Rinconcillo

• Where: Calle Gerona, by the church of Santa Catalina · Map
• Order: espinacas con garbanzos (spinach with chickpeas), a plate of jamón and a glass of manzanilla.

Founded in 1670 and run by the same family since the 1800s, it’s usually called the oldest bar in Seville. Stand at the wooden counter: the staff still chalk your bill on it. Touristy in the evening, much more local at lunchtime.

Las Teresas

• Where: Santa Cruz, Calle Santa Teresa · Map
• Order: jamón ibérico, a mixed plate of chacinas (cured Ibérico sausages and loin) and a fino.

A narrow bar from 1870 in the old Jewish quarter, with rows of hams hanging over a long marble counter. It’s the picture most people have in their heads of a Spanish ham bar — and the ham backs it up. → Why Ibérico fat tastes the way it does

Casa Morales

• Where: Calle García de Vinuesa, a block from the Cathedral · Map
• Order: montaditos and a plate of chacinas, with a glass of wine from the house.

Family-owned since 1850 and barely changed since: a shop at the front and, at the back, a bar among huge clay wine jars (tinajas) with the tapas chalked on them.

Casa Moreno

• Where: Arenal, Calle Gamazo · Map
• Order: montaditos of chacinas, cheese or conservas, and a small beer.

An old-fashioned grocery — sacks of beans, tins, cured meats — with a tiny bar in the back room. The kind of place that has almost disappeared from Spain: go for the atmosphere as much as the food.

Bodega Santa Cruz (Las Columnas)

• Where: Santa Cruz, corner of Calle Mateos Gago and Rodrigo Caro, facing the Giralda · Map
• Order: the montadito de pringá (slow-cooked meats on a small roll) and whatever is fried today.

Standing only, noisy and cheap, with a crowd that spills onto the street. It’s where you go to feel the city, not for a quiet tasting.

What to drink with it

In Seville, ham goes with fino or manzanilla, the dry sherries from Jerez and Sanlúcar, served cold. Their saltiness and nutty notes make the fat of the ham taste even cleaner.

→ Why fino works so well: sherry explained

Take it home

Seville eats ham from the south: the dehesas of Huelva and Córdoba. These are the closest options in the US, plus a Córdoba olive oil for your bread.

→ Where to buy ibérico ham in the US