14 Monday Jul 2025
Posted in bitesize sevilla, restaurants, sevilla, substack, tapas bars
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The latest on Bitesize Sevilla
… Non-corporate tapas bars & restaurants (barrio by barrio). Not only a great list but also a great way to support REAL small local businesses. Have a look and if you like it you can give it a “like”. And if you really like it please consider becoming a subscriber (free or paid). Thanks!
09 Monday Jun 2025
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The latest on Bitesize Sevilla… A Day Trip to Córdoba! Second in a five-part series on day trips from Sevilla. Take a look and if you like it you can give it a “like”, and if you really like it you might consider becoming a subscriber (free or paid). Thanks!
25 Friday Apr 2025
Posted in bitesize sevilla, sevilla, spain, substack, tapas, tapas bars, writing
The latest Bitesize Sevilla🍊 post on Substack includes a signature tapa, an origin story, a recipe and 10 great spots in Sevilla to try it. Have a look and give it a “like” (if you like it) and if you really like it maybe consider becoming a free or paid subscriber… Thx!
The Curious Tale of Sevilla’s Solomillo al Whisky
(spoiler alert: there’s no whisky!)
21 Monday Apr 2025
It’s been a busy – and filling! – week of serious solomillo al whisky research. All for the next Bitesize Sevilla newsletter on Substack, which should be out on Friday. Not only have I been revisiting bars to make sure my info was up to date, I have even been making the dish at home. It’s actually one of my favourite tapas but it may be a while before I want to order one again. 😅
17 Monday Feb 2025
Posted in bitesize sevilla, sevilla, spain, substack
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Another Substack guest post this week on Bitesize Sevilla. This one is by my friend Alexis Kerner, olive oil expert extraordinaire and international olive oil competition juror. I’m so happy she was willing to help answer the not so simple question I am asked on almost every tapas tour… where can I buy some nice olive oil to take home? Her tips and info apply for places outside Sevilla too.
Have a look! And if you like what you see please consider becoming a free subscriber (if you REALLY like it you might want to become a paid one).
