Healthy, assorted and toothsome, the Spanish gastronomy is already one of the main touristic attractions of the Mark Spain. Its primary reference is the Mediterranean cuisine, Intangible Heritage, based on olive oil, fruits, vegetables, cheeses, cold meat, fish and premium quality meat. Everything followed by the best wines with its protected designation of origin. Discover the main culinary and enological routes in Spain with Avexperience.
“… Best is to me a sickle in my hand a scepter of governor, more I want my fill me of gazpacho that be subject to the misery of an impertinent doctor kill me hungry …” with this forcefulness describes Cervantes the “Gazpachos Mancha”, by Sancho, how delicious this simple and tasty dish, that in current cuisine of Albacete coexist with new innovative dishes, based on the excellence of its raw materials, cheese, lamb, rabbit, partridge, honey, saffron etc
In Albacete you can sample traditional dishes like (the mataero garlic, pot village, the ruleras crumbs, atascaburras, porridge, crumbs, ratatouille manchego, mojete and delicious sweets as loaves, rolls, “hojuelas” or miguelitos of Roda), along with a modern and renovated kitchen, watered by the wines with appellations of origin as “La Mancha”, “La Manchuela”, “Almansa” and “Jumilla” and the IGP of “Wines of Castilla” comforting and doing enjoy who visit its restaurants and taverns.
The tradition and innovation of gastronomy Albacete, also manifested through their routes of Tapas in October and Route of Pots in February, along with a commitment of the municipality and its hostelry by an accesible tourism gastronomic, forming a route of establishments honored with the designation of universal accessibility.
Rice is undoubtedly the most important ingredient in many dishes, along with fish and shellfish, or with meat and vegetables.
You can also try the mouth watering nougat, tiger nut milk and ice-creams (100% handmade).
As well as these exquisite delicacies, there are also wines which have been made with the grapes from the vines in the area and have a renowned prestige and fame.
Other highly recommended dishes are the “coca amb tonyina”, tuna pie, and other types of cocas, such as the “boba” (sweet) and the “molletes” (savoury), as well as the small sandwiches and the tapas.
Alicante has a wide range of restaurants catering for all budgets, some of them very elegant but also others with a more relaxed atmosphere. There is a restaurant with a Michelin star and several others with specific distinctions and acknowledgements.
There are areas where you will be able to find a large selection of restaurants, such as Calle Mayor and the area surrounding the Town Hall, San Francisco, Castaños and Felipe Berge streets, the marina and the Explanada de España, and the front of San Juan beach.
Make the most of the climate and enjoy the evenings in Alicante!
Gastronomy is undoubtedly one of the strongest features in Catalan culture. Catalan cuisine is one of the best examples of Mediterranean diet, because it is balanced, healthy and very diverse. It was declared Intangible Cultural Heritage by UNESCO in 2010.
Mediterranean cuisine combines sea and mountain, meat and fish, but it doesn’t rest on the laurels of tradition. The gastronomy of Barcelona has evolved and it has become, because of innovation, one of the best signature features of the city in the world. Barcelona is an example of tradition and variety in the gastronomy of a country where many cultures have passed through for many centuries, and has been influenced by several civilisations.
Therefore, you can find, for example, the typical bread with tomato, as well as a large variety of cold meats, or fresh products, such as vegetables, wild game meat or fish. Desserts are also very important: custards, cakes, cocas, nougats or pastries. Wines and cavas must also be mentioned, because many of them have a designation of origin, are internationally renowned, and are excellent to have with meals.
It has to be said that not a lot of cities in the world have so many markets as Barcelona, with 39 food markets and 4 non-food markets which are a unique asset.
Wherever there is history, there is also room for fine food and you cannot miss the traditional tapa route in Calatayud in the many bars of the city. There are excellent vegetables from the fertile plains and, among them, the borage, the chickpeas with conger and chickpeas a la bilbilitana are outstanding. Among the meat dishes, the lamb, or ternasco, roast or stewed, deserves special mention. For lovers of cured pork meat, don’t miss the fardeles made with pig liver, the güeñas, spiced pork offal sausage, the longaniza, a pork meat sausage, and the liver or onion blackpuddings. All of these dishes, accompanied by a good wine, are a delight to the senses. To enjoy them, the “Meson de La Dolores” is recommended, an excellent place to taste traditional dishes and also to see the Museum of La Dolores and the Interpretation Centre of Calatayud Designation of Origin wines. In the words of the copla, “If you go to Calatayud, ask for Dolores”, a character born in the 19th century and who has won widespread recognition.
Ciudad Real has an excellent, easy and rural cuisine. Alfonso X “The Wise”, the founder of the city, was the father of another one of the most highly appreciated features of Ciudad Real, the tapa.
Miguel de Cervantes can be considered as the best ambassador of the city. He talks in his immortal book, Don Quixote de La Mancha, of the Manchegan cuisine and wine.
Ciudad Real is also a hunting area, because it has the ideal conditions for a wide variety of species that are used to make tasty stews: partridges, common wood pigeons, quails, turtledoves, rabbits, hares, deer or wild boars.
The province has eight designations of origin and five protected geographical indications which cover very diverse products, such as olive oil, saffron, Manchegan cheese, melon, aubergines, pan de cruz (bread with a cross), Manchegan lamb and, of course, excellent wines. Manchegan cheese is possibly one of its most famous products.
Events such as the Jornadas de Cocina Alfonsi (Cooking Event), Encuentro de Pasiones, with vigil dishes and tapas, and Dulces Santos, the Fenavin Feria Nacional del Vino (National Wine Fair), Tapearte Ciudad Real, etc., are excellent reasons to visit Ciudad Real and enjoy the gastronomy.
The current cuisine of Cordoba is the result of a long tradition which is evident in the variety of the dishes, in the restaurants, taverns and bars, and in the prestige of its cuisine at a national level, receiving the award of Latin-American Capital of Gastronomic Culture in 2014, and with seven products with a Designation of Origin from Cordoba (the oils of Baena, Lucena, Priego and Montoro-Adamuz, the wine and the vinegar of Montilla‑Moriles and the ham of Los Pedroches).
The different peoples and civilisations which were in Cordoba also left a mark in the cuisine. The Romans introduced the use of olive oil, setting the basis of Mediterranean cuisine. The Arab influence is evident in the use of dried fruit and nuts, vegetables, in the mixture of sweet and sour flavours, and in cakes, also influenced by Jewish culinary traditions. Christians introduced most of all the use of meat and the preservation and seasoning of food.
Getting to know Cordoba goes inseparably hand in hand with trying and enjoying the food and living the local culture of eating and drinking well.
For more information, please go to: www.turismodecordoba.org
The gastronomy of Cuenca is characterised by its rural origin. Lamb, pork and wild game meat, as well as the stews are very popular. The city also offers a good number of exclusive dishes which give the cuisine an individual personality. Everyone visiting Cuenca should try the Morteruelo (meat pâté), the Zarajos (fried lamb intestines) and the Ajoarriero (cod with oil and garlic), and also the Alaju, the most important dessert in Cuenca, along with the typical liquor of the area, the resoli.
LLEIDA, THE NATURAL FLAVOURS
Another distinguishing feature of Lleida is its traditional cuisine. The flavours, aromas and textures produced by the kitchens in the area are the bounty of this generous, fertile land. Don’t forget that this is one of the leading fruit-producing areas in Europe (producing half the pears grown in Spain). Or that Lleida Province is a major pig-rearing region. And don’t hesitate to buy some of the delicious products in our “larder”: extra virgin olive oil made exclusively from Arbeca olives with the Les Garrigues protected designation of origin (PDO); and sample the excellence of our DO Costers del Segre wine (Lleida is member of the Lleida Wine Route). Mention must also be made of the great variety of wild mushrooms available in season; and the delicious fruit, vegetables (and succulent snails!) from the market gardens surrounding the city. It’s time to visit one of the city’s many restaurants. If you prefer something a little more traditional, you can try the snails a la llauna (cooked on a metal tray over a wood-burning fire), accompanied by all i oli garlic mayonnaise or vinaigrette. They can also be cooked a la gormanta, a la brutesca, with ratatouille, etc. As a main course, don’t miss the charcoal-grilled meats (longaniza pork sausage, lamb, ribs, quail, etc.) with escalivada (roasted pepper, onion and aubergine) and ember-baked potatoes al caliu. However, if you have a taste for more elaborate dishes, you will find that Lleida is a city of chefs. Original signature cuisine can be found on the menu at restaurants all over the city. Lleida has its own hotel and catering school and also hosts the prestigious Àngel Moncusí cooking awards. So why not be bold and try a fruit speciality or enjoy salt cod, the fish dish par excellence in inland regions? In Lleida you can find it a la llauna, au gratin with apple and garlic mayonnaise, with ratatouille or with honey. If you have a sweet tooth, Lleida has many master chocolate makers and pastry chefs. One of the most typical products prepared in the ovens of the city’s bakeries is coca de recapte, a kind of flatbread which is topped with escalivada, tuna or cod and then baked. An enjoyable way of trying out some of Lleida’s pastry and confectionary is to follow the festival calendar and try the traditional fare: panellets sweetmeats for All Saints’ Day, Easter mona cakes during Holy Week and sweet coca flatbread with crystallized fruit for the feast of Sant Joan or Delicious Granados, an almond sweet named in honour of the famous musician and composer who was born in Lleida.
Madrid is a city where you can have delicious tapas, creative delicatessen or even go to Michelin-starred restaurants. From the very simple patatas bravas (spicy potatoes) to the reinvention of the cocido (stew) with an Asian touch, there are hundreds of restaurants where you can eat either at the bar or at a table. You only have to let yourself be tempted by the unique offerings, because Madrid, being a capital and an entrance door of America, offers excellent examples of the different Spanish and Latin-American cuisines.
A good place to start is the surroundings of Plaza Mayor, where you can try some of the specialities of Madrid, the Madrilenian cocido or the huevos estrellados con jamon (eggs, potatoes and ham) or La Latina area, one of the centres of the art of eating tapas based on croquettes, mussels or squids.
If you are looking for something more refined, do not forget that Madrid has several Michelin‑starred restaurants, and if you want to try the latest innovations, you can visit any of the trendy gastronomic places, like the San Anton Market and the San Miguel Market.
Nowadays, the city of Malaga has a top level cuisine with a mixture of flavours influenced by the mountains and the sea in the dishes. All products combine tradition with cutting‑edge trends, the image of quality and natural products, which make Malaga cuisine one of the most outstanding in the country, reflecting the quality of life in Malaga. Because of this, it is easy to try in the city the most traditional and local dishes, and also the most select and sophisticated ones.
Most of the experts on Malaga cuisine agree in highlighting the simplicity of the ingredients used and the variety and richness of the very tasty dishes. All these characteristics are the result of an optimal use of the best natural products in recipes, which fit perfectly with the Mediterranean diet, well-known because of the proven healthy qualities.
Ourense concentrates the best of the different gastronomic cultures in Galicia: from the coast it adopted the taste for the octopus, prepared with olive oil and paprika, and from the inland the taste for meats and homegrown vegetables. Many of the most renowned products of Galician gastronomy are produced here: bread from Cea, potatoes from A Limia, peppers from Arnoia or of course wine. Four of the five denominations of origin for wine that exist in Galicia are found in this province: O Ribeiro, Valdeorras, Ribeira Sacra and Monterrei. There is a very long wine tradition that also leaves us beautiful landscapes of steep vineyards.
Along with the octopus, the lamprey and the eels from river Minho have their place in the local cookbook, as well as pork, beef and game. And let’s not miss vegetables, especially turnip tops, the ideal garnish for pork shoulder. Along with cabbage and collard greens, they are the main ingredients of the Galician stew.
The pantry is completed with pastry delicacies, such as the bica or butter cake, the almond cakes and the cannoli. Don’t forget that Ourense is an important producer of marron glacé or candy chestnuts: there are plenty of chestnuts here, and one of the most popular festivals in the city, the Magostos, is devoted to them.
A good way to discover local cuisine is to go out for tapas, an almost obligatory experience for any visitor. The main dining area comprises the streets surrounding the Cathedral in the Historic Centre (known as “Os Viños”): a small labyrinth that concentrates more than 50 bars and taverns where to enjoy snacks and tapas and discover the Atlantic diet.
Segovia, designated as a World Heritage Site, is a city of restaurants and bars par excellence. It is also one of the most important places for Castilian cuisine. In fact, a great part of the tourist attractiveness is due to the gastronomy of the city.
Without leaving aside the innovations of new cuisine which can also be found in the area, the top features of the cuisine of Segovia are still the roasted young lamb and the roasted piglet.
But roasting is not everything in the cuisine of Segovia. Many local dishes have been made in homes and restaurants for centuries which have become exquisite recipes. Bread, milk, wine, cheese, vegetables, a variety of pastries, etc., are the basic products of many gastronomic events all year round, such as the Segovia Cuisine Week, the Young Cuisine Gastronomic Festival and the different tapas competitions which are the perfect showcase for the quality of these products, the creativity and the good work of professionals.
Saborea Segovia (Get a taste of Segovia) joins this long tradition. It is a guarantee label for many producers and restaurants who will offer you great experiences and unique flavours around the city and the province which will open up your senses to a different way of doing tourism, by allowing you to get to know first hand the gastronomy places compromised with quality, taking part in workshops and wine tasting in wineries with amazing guided visits and tours.
Visitors will keep on finding reasons to stop around the streets of Segovia, and good restaurants offering the tasty local and international cuisine.
Discover the flavours of Segovia on gastronomia.turismodesegovia.com
Historically, Seville represents the essence of the tapas. Having tapas is something natural for the people of Seville. It is more than a culinary feature; it is a social and cultural opportunity for people to socialise and one of the main characteristics of the city.
There are so many different ways of serving tapas as the number of places where you can have them, from the most classic to the most innovative ones, easy or elaborated tapas: pork cheeks, sirloin in whisky sauce, papas aliñas (seasoned potatoes), salad, spinach with chickpeas, snails, pringa (hot cooked meats), etc.
But there are also places and initiatives where you can enjoy other experiences: famous restaurants with the most traditional cuisine, many others offering new options, etc. Places where you can see the chefs cooking live, where you can cook your own food or enjoy concerts, exhibitions, etc. Seville has also food markets which have been opened for centuries, but with live jazz on Saturdays, places where having breakfast is part of a ritual, places which are over 100 years old and still serve freshly fried fish. Seville is the culture of olive oil, oranges, rice, bull meat, convent cakes, etc.
Life in Seville happens in the streets and around the tables of bars and restaurants.
Even when the sea was rough, with the fishing boat moving up and down, Enrique locked himself in his minuscule kitchen and tried to cook something hot. In winter, humidity makes the cold from the sea even worse, very bitter, even here, in the Mediterranean. Then, a simple bocanegra suquet (shark stew) with potatoes and garlic mayonnaise, or with a romesquet (romesco) sauce, became a delicacy for Gods. Tasty and restorative food.
The traditional cuisine of Tarragona has bare feet and the smell of the sea, of sea and land, of course. The sauce par excellence is called romesco, which is even the name of the dish. The ingredients are very Mediterranean: olive oil, roasted tomatoes, almonds or hazelnuts. Little by little, the restaurants which are most committed towards maintaining the gastronomy heritage of the city, are recovering the simplicity and, at the same time, the power of the traditional sea cuisine. Using, for example, a less well known fish, but tremendously tasty. There is no secret: a good product, respect and authenticity. Then, less is more.
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The gastronomy of Toledo has been strongly influenced by the coexistence for centuries of there monotheist religions: Islam, Judaism and Christianity. Not only have they left their traces in art and architecture, but also in dishes and flavours.
All this has made the city a very special gastronomic interest destination, enriching the wide variety of dishes and traditional products.
Toledo-style partridge, venison, “carcamusas” (beef and vegetables), Manchego cheese, hunter style cooked rabbit, or in a garlic sauce, or carbonero or with rice… sweet marzipan, a Muslim legacy where the original recipe mixing almonds and sugar in harmonious proportions is still delicious, made in artisan bakeries and in the enclosed convents of the city of Toledo. Do you want to try them?
The restaurants of the city have been able to bring all this variety of dishes to the table, to offer us specialities with flavours of ancient times.
Do you fancy having a break in Toledo?
Paella and more
The original recipe for paella can be found and enjoyed in many different places in Valencia, all of them offering very high quality and located in unique surroundings, like the restaurants of the Arenas Beach or on the dunes of the El Saler beaches.
There is also the Natural Park of La Albufera, where you can try this world-renowned dish, cooked as the local fishermen have always prepared it. But gastronomy in this city, as well as a tradition, is also avant-garde and a long list of restaurants in Valencia can bear witness to this. Mediterranean flavour and haute cuisine… Is there anything you fancy more?
Valladolid has a good gastronomy and excellent wines, as testified by the five Designations of Origin: Ribera de Duero, Rueda, Cigales, Toro and Tierras de Leon. Great wineries located in a spectacular landscape of large vineyards surrounded by seas of corn, make some of the most awarded and best wines in the world with different types of grape.
The gastronomy is based on traditional products and, taking into account its origins, it has been able to update. Many professionals make diverse and rich gastronomic offerings which have evolved to meet the demands of nowadays cuisine.
There are several very important and prestigious events related to gastronomy all throughout the year in Valladolid, such as the very popular and heavily attended Feria de Dia (Day Fair), the professional National Competition of Skewers and Tapas, the historical Provincial Competition of Skewers and the traditional Jornadas del Lechazo (Young Lamb Event).
One of the main attractive features of Villanueva de Cordoba (Los Pedroches) is, without a doubt, the gastronomy.
The cuisine of Villanueva de Cordoba uses the excellent products related to the dehesa, such as pork from acorn-fed Iberian pigs, beef, lamb or wild game meat. Also the desserts, such as rosquillas, cagajones, roscos, hojuelas, gachas, etc.
The star of gastronomy is undoubtedly the Iberian ham from acorn-fed pigs with the Los Pedroches Protected Designation of Origin. Coming from Iberian pigs reared in the dehesa, on a free-range system, it is an example of quality and exquisite taste.
There are several festivities celebrated all throughout the year based on the gastronomy of the area: La Feria del Jamon Iberico de Bellota de Los Pedroches (Iberian Ham Fair), La Fiesta de la Matanza y de la Artesania Popular (Slaughter and Traditional Handicrafts Festivity), la Ruta de la Tapa (Tapas Route), la Ruta de la Montanera (The Montanera Route), etc.
Other dishes such as salmorejo jarote (cold soup), ajo arriero (cod with oil and garlic), migas tostas (toasted breadcrumbs in garlic with meat and vegetables)…, are examples of a cuisine which has made good use of the natural environment and has an influence of other close areas.
A special cuisine…
Villena has a rich agriculture with a great variety of vegetables cultivated, such as carrots, spinach, lettuce, cabbages, etc., as well as top quality fruits like cherries, pears, apples and plums for example. Also, because of the privileged geographical location, between the coast and the plateau, the cuisine of Villena mixes Mediterranean and Manchegan culinary traditions.
Try succulent dishes like the Gazpacho Villenero, Arroz y Pata (rice with meat), the Pelotas de Relleno (meatballs) or the “Triguico Picao” (a stew of wheat, beans, pork and turnip), along with succulent offerings like Zarangollo (scrambled eggs with zucchini and onion), the cold meats, or the simple and delicious “Gachamiga” (flour, oil and garlic).
…with the best wines…
We recommend having the excellent wines of Villena with these dishes. The city has the largest number of wineries with the Alicante Designation of Origin. Some of them can be visited as part of the Ruta del Vino (Wine Route) of Alicante.
The most prominent wines are Fondillon, the most famous Alicante wine in history, which was favoured by kings such as Ferdinand the Catholic, Philip II or Louis XIV.
Olive oil is also another one of the most important natural products of Villena. It is pure olive juice, basic in the Mediterranean diet.
…and delicious cakes!
Also, bakeries and cake shops have the tastiest traditional pastries, many of them with an Arab origin: sequillos, wine or anisette rollicos, almendrados, mantecaos, etc. They go very well with the typical liquors made from the maceration of mountain herbs, like cantueso, herbero, anisette or the popular Kataki, a local drink exclusive to Villena.
Amongst the charms which characterise this city, gastronomy is undoubtedly an important feature which is evident in the flavours and sensations from the wide variety of restaurants, cafes and bars.
A full variety of products for a cuisine based on traditional stews, thanks to the impressive culinary heritage based on products from the mountains and the valleys of Aragon, like the ham of Teruel, ternasco (young lamb), borage, Fuentes onion, Calanda peach, the oil of Bajo Aragon or the wines from the area. There are four wines with Designations of Origin, three of them in the province of Zaragoza (Calatayud D.O., Campo de Borja D.O. and Cariñena D.O.) and one in the province of Huesca (Somontano D.O.).
The tapa is also another rich and very popular and traditional gastronomy element in Zaragoza. The city has a large number of cafes, bars and taverns to eat while standing up, a healthy tradition practised by the people from Zaragoza in the numerous places with counters full of colourful and exquisitely prepared offerings of miniature high cuisine.