Spanish Cuisine

Spain has a great gastronomic variety. The different climate and traditions give each region its own individual cuisine. But if there’s one thing that characterises Spanish cuisine, it’s the quality of their products.

There is no denying that Spain is a country of good food. Spanish cuisine is one of the most famous in the world. Valued and internationally recognised for its quality and fresh products. Spain is a country that lives off the sea and the land, its climate conditions allow the production of cheeses and sausages, to vegetables and fruits and even wine. So it’s not surprising at all that the Spanish cuisine is one of the most varied in Europe.

North peninsula: 
The Atlantic Ocean provides a great variety of fish and seafood which is one of the main ingredients of the cuisine from the north of Spain. Sausages, meat and cheese are all produced in the mountains. In the north of Spain you can easily find delicious meals and hot dishes. 

*If you go there, don’t forget to try out: the Galician octopus, Asturian Fadaba (white beans and chorizo stew), Cabrales blue cheese, tapas from the Basque region, cod “pil-pil” (a sauce of Basque origin) or Rioja wine. 

Mediterranean area: 
The Mediterranean is an area where all products are mixed together to achieve the perfect combination, from meat to fish. In the most centered area of the Mediterranean, they are known for their sausages like the butifarra and the salchichón. Fresh products of good quality are essential for the culinary quality. The true hero of this cuisine is without a doubt the rice, as they use it in different forms and flavours: sweet, hot, dry and baked. 

*If you go there, you should try: Valencian paella, bread with tomato, aspencat (oven cooked vegetables), calçots (type of scallion), suquet (fish stew), morcilla (blood sausage), zarangollo (scrambled eggs with vegetables). 

Andalusia:
There is a lot to choose from, from fried fish to gazpacho as well as different hams like Jabugo and Trévelez. But if there’s a thing that characterises the Andalusian cuisine, it’s their tapas. The bars generously serve different portions of food to accompany the drinks with, which in many cases serves as a main course. So in Andalusia you wouldn’t go for food, you would go for “tapas”. 

*If you go, it’s recommended to try: ham, rabo de toro (bull’s tail), flamenquín (slices of ham wrapped in pork loin), cazón en adobo (marinated fried fish), gazpacho, patatas a lo pobre (slow fried potatoes), salmorejo (purée of tomato and bread). 

Central Spain: 
In central Spain their food is roasted in traditional ovens. Food based on meat and grains from the dry fields. The tortilla is also a popular dish from central Spain, it can be stuffed with all sorts of different products. A very filling and substantial meal with a lot of historical weight. 

*We recommend: cecina (dried meat), cochinillo (suckling pig), garlic soup, pisto (ratatouille), Manchego cheese, corns and crumbs
Spain is definitely a country filled with flavours, so take advantage of the great food offered in each region.