A VIDEO showing a local sampling a wide range of Feria food in Sevilla has shone a light on the eyebrow-raising cost of eating at the traditional festival.
The feast begins with a selection of cured pork loin and jamon, quickly followed by croquetas – one of the most popular staples at the fair.
More plates keep coming, including battered prawns, chicken strips and flamenquines, as the group shares dishes between five or six people.
Throughout the meal, it’s typical to order jugs of rebujito, which is the classic drink of the Sevilla Feria de Abril.
READ MORE: Sevilla’s Feria de Abril 2026: Your ultimate guide to Spain’s wildest spring party
Rebujito is a light, refreshing mix made by combining manzanilla or fino sherry with lemon-lime soda, usually served over ice in a large jug for sharing.
Manzanilla is a very dry white fortified wine produced in Sanlucar de Barrameda in Andalucia, known for its salty, crisp taste due to its ageing near the sea under a layer of yeast called flor.
Fino is another type of dry sherry from Jerez de la Frontera, slightly stronger in character but also pale, dry and designed to be served chilled and mixed.
The refreshing combination of sherry, soda and ice has become the drink of choice during the feria because it is easy to share and keeps people drinking through long, hot days and nights.
READ MORE: Sevilla’s famous April Feria is set to kick off with ‘early summer’ heat and highs of 34C
While the food is described as tasty and satisfying, the running total begins to climb quickly as more dishes and drinks are added.
The video highlights how easy it is to keep ordering in the lively atmosphere, especially when sharing plates in a group.
By the end of the meal, the final bill reflects just how expensive a full day of eating and drinking at the feria can become.
The Sevilla Feria de Abril is known for its vibrant casetas, music and traditional dress, but visitors are increasingly warning that enjoying the full experience can come at a steep price.
Click here to read more Spain News from The Olive Press.
