Seville 4th Edition
-
- Englisch ausgewählt
16,90 €
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Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
19.06.2026
Verlag
Bradt Travel GuidesSeitenzahl
128
Maße (L/B/H)
17,5/11,3/1 cm
Gewicht
140 g
Auflage
4 Revised edition
Sprache
Englisch
ISBN
978-1-80469-389-6
The new fourth edition of Bradt’s Seville, thoroughly updated by a long-term resident of the Andalusian capital, celebrates everything that this seductive, romantic, hedonistic and culturally rich Spanish city has to offer. Visitors find that stereotypical tropes of this larger-than-life city add to, rather than detract from, its multiple charms: the mesmerising rhythms of flamenco, and in spring – the best time to visit, with comfortably warm days – the aromatic blossom of the bitter orange trees and the haunting hooded figures of Semana Santa (Holy Week). Few visitors fail to be seduced by the fun-loving sevillanos, the magical architecture and the fabulous food. Surrendering to the high-octane passion of the Feria, where flirtatious dancing is as essential as your frilly frock, is a must. Going back in time, trace this compact city’s long history from the Roman mosaics of the Antiquarium to the intricate plasterwork and coloured azulejo ceramic tiles of King Pedro’s Alcazar (Europe’s oldest continuously occupied royal palace), and the minaret-turned-belltower of the world’s largest Gothic cathedral, where Christopher Columbus is buried. Alternatively, gaze at works by Golden Age painters like Velázquez and Murillo at the Fine Arts museum, contemplate contemporary art at CaixaForum, take in a flamenco show, or track down places or scenes from famous operas set in Seville, including Carmen, the Barber of Seville and the Marriage of Figaro. Located on the River Guadalquivir (‘mighty river’ in Arabic), the city sits in a fertile valley bursting with first-class culinary ingredients – juicy tomatoes, tangy olives, delectable Iberian ham, revived grape varieties – meaning that Seville offers outstanding gastronomy. Whether you prefer traditional tiled tapas bars (tapas was allegedly invented here), experimental, industrial-chic restaurants, food trucks, riverside gastro festivals or markets where owner–producers proffer their own local wine and olive oil, eating in Seville is a joyful voyage of discovery. New elements of this edition include insights into lesser-known areas, itineraries for Triana and La Macarena, a focus on experiences such as cooking classes and sherry tastings, plus an expanded section on shopping – all of which help make Bradt’s compact Seville guidebook the indispensable companion for visitors.
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