Note: I am having such a hard time writing this series because I want to write so much with so little time. Finally, I decided to break it down into multiple mini-series since Blogger is not too forgiving on long posts with many photos. 

Seville is known as the tapas capital of Spain, and I had only one day to explore it! After my quick trip to the Alcazar Palace, Plaza de Toros, cathedral, Torre del Oro tower (yes, I walked all of these in less than 3 hours!), I trudged to my first stop, La Flor De Toranzo or also known as Casa Trifon.

Right when I set foot in the unassuming restaurant, I quickly realized that this was not an ordinary tapas bar. In fact, they had a very limited menu with no fresh seafood in sight. It was a bit alarming, but a Filipino waiter greeted me and guessed outright that we were kababayans (fellow countrymen, in English). I was so amused by the waiter because believe it or not, this is the FIRST time someone figured out where I'm from without asking me! I joked that he must have sensed the kababayan feeling :)

Bloc de foie gras. It doesn't look pretty, huh? I actually ordered two of these since it was that good! Sometimes, less is better.

Onwards to the food... Since I have been a foie gras hunt for the past few months, La Flor's bloc de foie gras, which literally means a huge chunk of foie gras on a toast, automatically became one of the best foie gras dishes I've ever eaten. It looks somewhat unappetizing at first glance, but because the foie gras is not mixed with any other sauce and served as is, it is easy to tell that they serve top quality liver. I can even imagine myself eating this as a snack on a daily basis. 
 
The rest of the tapas I had was served on a small bun that really looks and even tastes like pandesal, Filipino salt bread. I didn't get a chance to ask the waiter if it was really pandesal, but I have a feeling that the kitchen is also filled with Filipino chefs.

Emparedado de anchoas con leche condensada. Yes, you guessed it right. This is anchovies drizzled with condensed milk. Sounds weird but the saltiness of the anchovies is balanced out with the sweetness of the milk. I do believe that this is Filipino inspired. Pandesal with condensed milk is a Filipino breakfast staple after all.

Tuna with salsa. Reminds me of Century Tuna's sweet and spicy tuna! Take me home right now please.