Seville is lovely city during any time of year but the spring holiday there will give you much more that you expect. Semana Santa (Holy Week) is celebrated throughout the Mediterranean and the Christian world, but nowhere as in Seville.
Every night during the week before Easter, members of the urban sixty brotherhoods, many of them hooded, barefoot and hauling chains slowly stalked the darkened streets. There are processions of candles in ornate gold and jeweled platforms bear the image of the Virgin Mary or Christ.
Memorable, highly religious songs retreat two weeks later, the throbbing rhythm of flamenco dance and music that revolve around daily lavish festivities Ferrie December Abril, a week-long break from the cares of the real world. Women dressed in colorful, decorated with flounces flamenco costumes ride horses behind their caballeros, which are in elegant suits with short jackets and wide-brimmed hats regional.
One of the most recommended accommodations is Alfonso XIII perhaps the most exotic hotel in Spain, recalling the Moorish splendor of the past. Built to house visiting royalty at the World Exhibition in Seville in 1929, he was inspired by local architecture and decorative arts in Mudejar style to create a luscious Spanish palace around a central courtyard that would mislead even some skeptical caliph.
The ceramic tiles of Moorish azulejo, cool marble floors and inlaid columns and passes under arches offer an oasis from the heat and traffic to its central location between the Alcazar and the cathedral, the two must see attractions. Go to the lobby and courtyard of “Alfonso” where full comes Seville for tapas or evening meetings of sherry in the piano bar. It is believed that tapas were invented in Seville and unpretentious, unstuffy, delicious authentic tradition of snacking on tapas remains strong here.
The idea is always to stay a little hungry and eat along the way at one of the dozens of local bars. Small portions and juicy morsels are classically paired with local famous fortified wines and sherry from Jerez nearby. No need to go far for their ingredients – smoked green olives sevillano of gnarled groves in the surrounding hills and paper-thin slices of ham Jabugo, which locals insist is the best in the world.
There are pieces of omelettes, fried squid strong, thick pieces of spicy salami and chunks Manchego cheese. Usually there is sawdust on the floor and legs of ham hanging from hooks; sailors mix with posh young companies – a jug of wine is the great equalizer.