Alright, so I decided to tackle Seville, gluten-free style. It’s a place everyone raves about, the sun, the culture, the food! But when you can’t just eat anything, well, “the food” part needs a bit more planning. So, I packed my bags, my hopes, and a healthy dose of skepticism, and off I went.
First impressions and the hunt begins
Landed in Seville, and the city is stunning, no doubt. But my gluten-free radar was on high alert. My first mission, as always, was reconnaissance. I walked around, peered at menus, and tried to get a feel for the place. You see these blog posts, “Seville: A Celiac’s Dream!” and I immediately thought, “Okay, let’s see about that.” My experience is usually a bit more… complicated.
I started by looking for dedicated gluten-free spots. Found a couple, which was a relief. But you can’t just eat at the same two places for a whole trip, right? So, the real test was the “normal” restaurants. This is where things got interesting. I quickly learned that “sin gluten” on a menu didn’t always mean “safe for celiacs.” It often just meant “this dish doesn’t have wheat as a main ingredient.” Cross-contamination? That was a whole other conversation.
Navigating Menus and Kitchens
I armed myself with my Spanish allergy translation card – a lifesaver, usually. My go-to phrase became, “¿Esto es realmente sin gluten y apto para celíacos? ¿Hay riesgo de contaminación cruzada?” (Is this really gluten-free and suitable for celiacs? Is there a risk of cross-contamination?). You get a whole range of reactions to that one.
- The Blank Stare: Some staff just looked utterly confused. Not their fault, maybe, but not reassuring. I usually backed away slowly from those places.
- The Overconfident Nod: “Sí, sí, sin gluten!” they’d say with a wave of the hand. Then I’d ask if the fries were cooked in a separate fryer. Suddenly, less confident.
- The Genuine Helper: Bless these souls. The ones who would go to the kitchen, ask the chef, and come back with real answers. These were the places I stuck with.
Gazpacho, for example. It’s everywhere. And it should be gluten-free, right? Just veggies. But I’d heard some traditional recipes, especially older ones, might use bread to thicken it up. So, I always asked. “Gazpacho, ¿lleva pan?” (Does the gazpacho have bread?). Most of the time it was fine, but you gotta ask. I didn’t want to end up with some ancient peasant recipe that involved stale bread without knowing!
My Winning Strategy (Sort Of)
After a few days, I developed a system. Mornings were easy. I found a supermarket with a decent gluten-free section – thank goodness for that. I bought my own bread, some fruit, yogurt. Breakfast was sorted in my apartment. This took a lot of pressure off.
For lunch and dinner, I did a lot of research online, cross-referencing reviews, looking for mentions of “celiac” or “celiaco.” I aimed for one “safe” meal out a day, usually lunch, as it felt less risky if something went wrong. Sometimes, that meant grilled fish or meat with a plain salad. Sounds boring, but it’s better than being sick. I found a couple of tapas bars that were surprisingly clued up, where I could actually enjoy a few different things. That felt like a massive win.
What really worked for me:
- Cooking some meals myself: Less exciting, but 100% safe.
- Sticking to naturally gluten-free dishes: Grilled meats, fish, salads (dressing on the side, always ask!).
- Finding a few trusted establishments: Once I found a good spot, I wasn’t shy about going back.
- Accepting limitations: I knew I wouldn’t be able to try everything. And that’s okay.
So, Was It a Gluten-Free Paradise?
Honestly? Not quite a “paradise” in the way some might paint it. It’s doable, for sure. Seville is beautiful, and I had a great time. But it required effort. Constant vigilance, lots of questions, and being prepared to walk away from a tempting menu if things didn’t feel right. I didn’t just stumble into amazing gluten-free tapas around every corner. I had to work for it.
You see, I’ve been doing this gluten-free travel thing for years now, ever since the doctors figured out what was making me so ill. It’s not a choice, it’s a necessity. So, when I go somewhere, I’m not just looking for a “gluten-free option”; I’m looking for a “safely prepared gluten-free meal.” Big difference. And that sometimes means being the awkward customer asking all the detailed questions. But hey, it’s my health. My trip to Seville was a good reminder that while awareness is growing, you still gotta be your own best advocate.
In the end, I left Seville with some lovely memories, a full camera roll, and thankfully, an untroubled stomach. That, for me, is a successful trip.
