Game meats, pork products made from pigs raised in the mountain pastures, rice from the rice fields of the Guadalquivir marshes, and the fish and shellfish from the Andalusian coast comprise the ingredients of a varied gastronomy, which has its maximum expression in its “tapas”. The custom of visiting bars, taverns and "tascas" (typical watering holes) is widespread throughout the villages, towns and cities in the Sevillian geography.

The fare also includes hearty soups and stews, and the traditional sweets and handmade pastries of the district of Estepa.