🍴 Cuisine of Spain Spanish gastronomy is one of the most diverse and recognised cuisines in the world. Spain has 15 restaurants with 3 Michelin stars (as of 2026, 4th place in Europe), and the Mediterranean diet was inscribed in 2010 on UNESCO's Intangible Cultural Heritage list. Cuisine varies dramatically between regions — from paella in Valencia, through pintxos in the Basque Country, to jamón and gazpacho in Andalusia. TAPAS — A WAY OF LIFE, NOT A SNACK Tapas — small portions served in bars, traditionally with wine or beer. Legend says they arose as tapas (lids) on glasses to keep flies out of the wine. Classic tapas: patatas bravas (potatoes in spicy sauce), croquetas (with ham, chicken or cod), gambas al ajillo (garlic prawns), tortilla española (Spanish omelette with potatoes and onion), boquerones en vinagre (marinated anchovies), pulpo a la gallega (Galician-style octopus with paprika). In Seville and Granada, tapas are often free with every drink — the tapeo (going for tapas) tradition is a Spanish evening ritual. PAELLA AND RICE Paella was born in the 1840s in the Valencian countryside — initially for agricultural workers. Authentic paella valenciana contains: short-grain bomba or calasparra rice, chicken, rabbit, white and green beans, garrofón, saffron, rosemary — never chorizo (added in tourist versions, considered an offence by Valencians!). Variants: paella de marisco (seafood), paella mixta, arroz a banda (in fish broth, Alicante), fideuà (with noodles instead of rice). The key is the socarrat — the crispy rice crust at the bottom of the pan. JAMÓN IBÉRICO — DIAMOND OF CUISINE Jamón ibérico de bellota — from black Iberian pigs fed acorns in oak forests — is the world's most expensive ham (price from 300 to 4,500 EUR per leg). It matures for 36–48 months in underground cellars. Producers from Guijuelo (Salamanca), Jabugo (Huelva), Dehesa de Extremadura, Los Pedroches (Córdoba) have Protected Designation of Origin (DOP). It is served hand-cut in very thin slices, at room temperature, alone or with toasted bread. SEAFOOD — GALICIA AND CANTABRIA Galicia is a seafood paradise: percebes (barnacles harvested from dangerous cliffs), navajas (razor clams), zamburiñas (scallops), pulpo a feira (octopus with paprika and oil), empanada gallega (tuna or sardine pie). Cantabria is famous for anchovies (bocarte del Cantábrico) — the world's best, from Santoña, marinated in oil. Bilbao and the Basque Country mean pintxos (tapas skewered on toothpicks): gilda (anchovy, olive, pepper), txangurro (spider crab), kokotxas (cod cheeks), bacalao al pil-pil (cod in olive oil emulsion). REGIONAL CUISINES Andalusia: gazpacho (cold tomato soup), salmorejo (thicker version from Córdoba), pescaíto frito (fried little fish), rabo de toro (bull's tail from Sanlúcar). Basque Country: bakalao (cod), txipiron en su tinta (squid in its ink), Europe's highest Michelin-star density (San Sebastián: 3 restaurants with 3 stars in a city of 180,000). Catalonia: escalivada (grilled vegetables), pa amb tomàquet (bread with tomato), crema catalana. Asturias: fabada asturiana (beans with chorizo, morcilla and ham), sidra (cider poured from height), Cabrales cheese. Castile: cochinillo asado (roast suckling pig, Segovia), lechazo (lamb). Valencia: horchata (tiger nut drink), fartons, turrón. WINE — RIOJA, RIBERA AND SHERRY Spain has the world's largest vineyard area (960,000 ha) and produces about 40 million hectolitres of wine annually. Rioja (Tempranillo) and Ribera del Duero are the most famous red-wine regions. Priorat (Catalonia) — Spain's most expensive wines. Cava (traditional method) — Spain's answer to champagne, mostly from Catalonia. Jerez (sherry) from Andalusia — from dry fino to sweet Pedro Ximénez. Vermut — trending in Barcelona and Madrid. Sangría — a mix of wine, fruit and brandy (note: it's a tourist drink, Spaniards rarely drink it). DESSERTS AND SWEETS Churros con chocolate — fried sticks with hot chocolate, traditional breakfast after a night out. Turrón — almond nougat from Alicante, eaten at Christmas. Crema catalana — Spanish version of crème brûlée. Tarta de Santiago — Galician almond cake with St. James's cross. Polvorones and mantecados — crumbly Christmas cookies. Torrijas — Spanish French toast for Easter. COFFEE AND DRINKS Café solo (espresso), cortado (with a splash of milk), café con leche (with milk), café bombón (with condensed milk). Horchata de chufa — cold tiger nut drink (Valencia). Gaseosa — sweet fizzy water. Agua de Valencia — cocktail (cava, orange juice, gin, vodka). WAY OF EATING Breakfast (desayuno): 8–10, light (tostada, coffee). Almuerzo: 11–12, snack. Comida (lunch): 14–16, main meal. Merienda: 17–18, snack for children. Cena (dinner): 21–23, lighter — that's why bars until 2 a.m. are full of life. Menú del día — lunch with 3 courses + wine + coffee for 12–18 EUR, standard in every bar at midday.