Italian Restaurants in Seville for Pasta and Pizza

A seated pasta or pizza meal offers a change of pace from tapas in Seville’s historic centre. Choose L’Oca Giuliva for pasta in a compact dining room, Maccheroni for pasta and Neapolitan pizza, or Ricca for a pizza-led meal with a separate chef-led tasting option.

These three restaurants run from the cathedral area into El Arenal, so you can choose around where your sightseeing ends. They are alternatives for one lunch or dinner, not stops on a food crawl, and the order below follows their locations rather than a ranking.

Choose your Italian meal

Restaurant	Area	Dish to look for	Typical spend per person	Weekly closing
L’Oca Giuliva	Cathedral / Mateos Gago	Tagliatelle al tartufo	€20–30	None
Maccheroni	El Arenal / García de Vinuesa	Margherita	€20–30	—
Ricca Pizzería	El Arenal / Dos de Mayo	Margherita	€15–25	None

Choose pasta for a full seated dinner, a margherita for a straightforward pizza meal, or Ricca’s omakase if watching the pizza maker is part of the occasion. The tasting is a different format from ordering a pizza at a regular table, so the ordinary pizza budget above is for à la carte dining.

Dessert, a starter or another course will push spending upwards. Additional wine, cocktails or several drinks can make a bigger difference than the main you choose, so decide whether you want a single dish or a longer meal before ordering.

Reserve for dinner or a group, and leave time for a seated meal rather than treating it as a quick tapas stop. Choose a regular table unless you specifically want Ricca’s tasting experience.

For a separate terrace outing before or after eating, Seville rooftop bars for a drink offers rooftop choices and their own reservation conditions. Keep that drinks stop distinct from the restaurant meal.

Osteria L’Oca Giuliva

Osteria L’Oca Giuliva on Calle Mateos Gago suits a meal after sightseeing around Seville Cathedral. Its compact dining room makes it a choice for sitting down over pasta. Choose it when dinner is your next activity, rather than a quick stop before more sightseeing.

Look for tagliatelle al tartufo, tagliatelle with truffle. Truffle pasta usually pairs broad ribbons with a rich sauce, letting the earthy truffle flavour lead. The sauce commonly uses butter or cream to carry that flavour and coat the pasta, rather than the tomato base you might expect from a pizza. Tagliatelle’s flat shape gives the sauce plenty of surface to cling to, so this is a main to choose for the pasta and sauce together. Truffle may appear as shavings, a paste or a flavoured ingredient, and those preparations differ in intensity. If you prefer an earthy, rich pasta dish to a tomato-led main, the tagliatelle gives you a useful starting point for your order.

Maccheroni on García de Vinuesa

Maccheroni on Calle García de Vinuesa brings you west of the cathedral into El Arenal. House-made pasta and Neapolitan pizzas make this branch useful when your table wants a choice of both. It is the García de Vinuesa restaurant to keep in mind, rather than choosing a branch by the Maccheroni name alone.

Look for a margherita if you want a straightforward pizza main. The usual combination is tomato, mozzarella and basil: a relatively simple topping that leaves the dough and cheese central to the meal. You do not need a heavily topped pizza to make this a complete lunch or dinner.

Tiramisù, the coffee-and-mascarpone dessert, is a possible addition if you want to linger after your main. It usually combines coffee-soaked sponge fingers with a creamy mascarpone mixture and cocoa. Choose one pizza for a simpler meal, or add tiramisù when dessert is part of the occasion. That decision changes both the bill and the shape of your time at the table.

Ricca Pizzería

Ricca Pizzería on Calle Dos de Mayo takes the selection further into El Arenal for a pizza-led meal. Choose an à la carte table for an ordinary pizza lunch or dinner, or the omakase bar for a chef-chosen pizza experience. These are distinct ways to eat here, not simply different orders from the same menu.

The à la carte margherita costs €12 and combines San Marzano tomato, Campanian fior di latte (cow’s-milk mozzarella) and basil. With tomato and basil, the mozzarella keeps the pizza focused on a small set of ingredients. This is a clear starting point if you want a familiar pizza rather than a tasting.

The omakase has eight seats and centres on six exclusive pizzas. The pizzaiolo, or pizza maker, prepares them from scratch in front of diners, explaining fermentation, flavours and preparation as the experience unfolds. Choose this format when you want the making of the pizzas to be part of the meal, rather than just choosing your own main.

For à la carte dining, the continuous weekend service makes Ricca useful for a later lunch between sightseeing stops. During the first part of the week, lunch and dinner are separate services, so choose the meal that fits your afternoon or evening.

Sources & fact-checking

Checks against the sources below cover: key figures and closures.

• WEB INGLES RICCA CARTA
• Ricca Restaurant – Pizzeria in Seville and Omakase Bar
• L’Oca Giuliva