Culinary Delights of Spain
Bountiful seafood and rich produce from the interior of Spain combine to create one of the world’s great cuisines. Inventive chefs and a wealth of regional variety add to the allure, all of which make eating here a memorable part of the Spanish travel experience.
Meals come in many varieties, from bite-sized morsels of perfection at a tapas or pintxos bar to multi-course feasts overlooking the seaside. You’ll also find great wines, sprawling food markets, and plenty of unique snacks to tide you over between the big meals. The convivial atmosphere also plays a role: Spaniards love to dine out, and it’s impossible not to feel the buzz when delving into the country’s gloriously diverse dining scene.
Go on a tapas (or pintxos) tasting
One of the world’s most enjoyable dining experiences, eating tapas – small snack plates – is a way of life in Spain. For the uninitiated, these bite-sized snacks are typically delivered in waves, often in noisy bars, where they are washed down with glasses of local vino in marathon sessions that can last for hours.
The dishes served as tapas vary widely depending on where you are in the country. In the white villages and historic towns of Andalucía, expect the best jamón (ham) and fine Spanish olives. Moorish-influenced Granada is famed for its pinchos morunos (spiced pork skewers) and montaditos (stacked open sandwiches secured with a toothpick).
In San Sebastián and elsewhere in the Basque Country, the most popular small bites are pintxos, named for the “spike” that often holds them together. Here, the snack is elevated to high culinary art, with treats such as txuleta (aged beef steak) and txangurro (spider crab) tartlets.
Sip a glass of Rioja in Spain’s wine-making heartland
La Rioja is the sort of place where you can spend weeks meandering along quiet country roads and ducking into small vineyards in search of the finest drop. Oenophiles in this region can enjoy small bodegas (wine cellars) offering wine tastings and picturesque villages with excellent wine museums and festivals.
Have a seafood feast on the coast
Seafood is a consistent presence along both the Atlantic and Mediterranean coasts. You’ll find a wide range of specialties, which vary from region to region. The region of Galicia has some of Spain’s best seafood, particularly when it comes to pulpo (octopus). The star is pulpo á feira (spicy boiled octopus).
Further south, Andalucía offers a dizzying variety of fresh fish and shellfish, with snack food favorites like pescaíto frito (fried fish) and regional delights such as Bay of Cádiz shrimp.
Bite into a tender serving of jamón
There’s no more iconic presence on the Spanish table than cured ham from the high plateau. Unlike Italian prosciutto, Spanish jamón is bold and well-marbled with buttery fat. The best-quality jamón is most commonly eaten as a starter or a ración (large tapa). Spaniards almost always eat it with bread and it pairs wonderfully with Spanish cheeses such as manchego.
Enjoy an anytime snack of tortilla de patatas
Great for vegetarians and carnivores alike, the tortilla de patatas (Spanish egg-and-potato omelet) is especially good when the eggs are still creamy. This dish is frequently served as a snack or in-between meals, embodying the essence of Spanish cuisine.
Linger over a decadent paella
There’s something life-affirming about a proper Spanish paella, bursting with flavors from seafood, vegetables, and saffron. An inspired combination of ingredients cooked in a single pan, paella is one of the best-loved dishes of traditional Spanish cuisine.
Treat yourself to chocolate con churros
These deep-fried doughnut strips dipped in thick hot chocolate are a Spanish favorite for breakfast or an evening snack. Rich and dusted with cinnamon sugar, they are a delightful indulgence!
Vegans and vegetarians
While some Spaniards, particularly older generations, may not fully understand vegetarianism, there is a growing number of vegetarian restaurants across Spain. Seek out traditional menu items such as verduras a la plancha (grilled vegetables) and patatas bravas (spicy potatoes).
A year in food
Countless food festivals and a year-round growing season ensure there’s never a bad time to visit Spain. However, some dishes are seasonal, providing unique opportunities throughout the year.
November to February: Winter is the time for hearty stews and roasted meats in inland Spain.
March to May: Springtime brings delicacies associated with Easter and prime asparagus season.
June to August: Summer highlights cold soups like gazpacho along with Mediterranean rice dishes.
September to November: Experience the grape harvest in La Rioja and the lively Fiesta de San Mateo.
