The best way to explore the flavours of Spain is to follow its gastronomic routes. Youll discover exceptional produce, traditional recipes and modern haute cuisine. Choose from our 12 favourite routes and enjoy an incredible experience for the senses. The first route starts in San Fernando (Cadiz), home of the best shrimp tortilla in Spain. This town in Andalusia is famous for its tortillitas, a kind of very thin, crispy pancake. Theyre made with chickpea flour and prawns or shrimps. Its well worth trying this delicacy in one of the many restaurants in the town, like the Venta de Vargas, where a young Camarón de la Isla sang his first coplas. The next stop is Seville, the capital of Andalusian tapas. Here, the secret is to try a little of everything until you find your favourite. In the Triana quarter, there are bars where you can eat standing up, outside and on the move. In the Espacio Eslava restaurant, you can try a tapa called Un cigarro para Bécquer (a cigar for Bécquer), a filo pastry roll filled with squid and algae. You can accompany it with a sherry or a local wine. The next stop is the city of Córdoba, where you can try the authentic salmorejo. This refreshing dish is made with tomato, oil and bread, and is the perfect way to cool off in summer. In the Taberna de la Montillana, a restaurant in the city centre, they serve an exquisite salmorejo with chopped ham and boiled egg. The next dish you should try is the flamenquín, a roll of Serrano ham and pork loin, fried in breadcrumbs. The route ends in Jaén, where you can try the best extra virgin olive oil in Spain. The province is the main producer of olive oil in the country, and it has some of the best varieties, like Picual, Hojiblanca and Arbequina. In the town of Úbeda, you can visit the Centro de Interpretación del Aceite (Olive Oil Interpretation Centre), where you can learn all about the production process and enjoy a tasting. The second route takes you to the Basque Country, where the first stop is the town of Getaria. Here, you can try the best txakoli, a white wine with a slight sparkle, perfect for pairing with seafood. In one of the restaurants in the port, you can enjoy a grilled turbot, a local delicacy. The next stop is San Sebastián, one of the gastronomic capitals of Spain. In the old town, you can try the pintxos, the Basque version of tapas. In the Borda Berri bar, they serve a delicious pintxo of pig’s ear, a tender and crispy delicacy. The route continues to the town of Ordizia, where you can visit the weekly market, held every Wednesday. Here, you can see the best seasonal produce, like Idiazabal cheese, made with raw sheep’s milk. The route ends in the town of Tolosa, where you can try the famous Tolosa beans, a black bean variety that is cooked with chorizo, black pudding and pork. The third route takes you to the region of Catalonia, where the first stop is Barcelona. Here, you can try the calçots, a kind of spring onion that is grilled and served with romesco sauce. The best time to try them is between January and March, when the calçotadas, traditional feasts, are held. The next stop is the town of Tarragona, where you can visit the Mercat Central, a modernist market that is over 100 years old. Here, you can try the best seafood in the region, like the Tarragona prawns. The route continues to the town of Girona, where you can visit the El Celler de Can Roca, one of the best restaurants in the world. The Roca brothers, the chefs, have created a unique menu that combines tradition and innovation. The route ends in the town of Figueres, where you can try the suquet de peix, a fish stew that is one of the most traditional dishes in Catalonia.
Our fourth gastronomic route takes us through the heart of Spain, beginning in the capital city, Madrid. Here, the culinary journey starts with a visit to the famous Mercado de San Miguel, a vibrant food market located near Plaza Mayor. This historic market is a paradise for food lovers, offering a wide array of tapas, fresh seafood, and gourmet delicacies. Try a bocadillo de calamares, a calamari sandwich that is a Madrid classic, or indulge in a plate of jamón ibérico, Spain’s finest cured ham. After exploring the market, head to one of Madrid’s traditional tabernas, like Casa Lucio, to savour the famous huevos rotos, fried eggs served over a bed of crispy potatoes. As you stroll through the cobbled streets of Madrid, you’ll find numerous churrerías, where you can try churros con chocolate, a beloved Spanish treat. These fried dough pastries are best enjoyed dipped in a thick, rich chocolate sauce, perfect for a morning snack or a latenight indulgence. From Madrid, the route continues to the nearby region of La Mancha, famous for its connection to Miguel de Cervantes’ Don Quixote. Here, you’ll discover the traditional dish of pisto manchego, a hearty vegetable stew made with tomatoes, peppers, and zucchini. The best place to try this dish is in the town of Alcázar de San Juan, where local restaurants serve it with a fried egg on top. The route then takes us to the region of Castilla y León, where the city of Segovia awaits with its iconic cochinillo asado, roast suckling pig. This dish is cooked in a woodfired oven until the skin is crispy and the meat is tender. Restaurante José María, located near the Roman aqueduct, is a renowned spot to enjoy this Segovian specialty. Pair it with a glass of Ribera del Duero wine, one of the finest in Spain. Our journey continues to the province of León, where the famous cecina, a type of cured beef, is a musttry. This delicacy is often served thinly sliced with a drizzle of olive oil or as part of a traditional Leónese platter. In the city of León, visit the Barrio Húmedo, a lively neighbourhood filled with tapas bars and taverns offering local specialities. The route concludes in the region of Galicia, known for its exceptional seafood. The coastal city of A Coruña is famous for its pulpo a feira, or Galicianstyle octopus. This dish is boiled, sliced, and seasoned with olive oil, paprika, and salt, served on a wooden plate. The best place to enjoy it is in one of the pulperías in the city’s old town, like Pulpería A Lareira. A Coruña is also home to empanada gallega, a savoury pie filled with tuna, meat, or vegetables, wrapped in a flaky pastry crust. As you explore the charming streets of A Coruña, stop by a local bakery to try the famous Tarta de Santiago, an almond cake decorated with the cross of Saint James. This traditional dessert is a sweet end to a culinary journey through Galicia’s rich flavours. From the northern coast, we travel south to the region of Extremadura, where the town of Mérida offers a taste of Spain’s ancient history and gastronomy. Here, you can try the famous migas extremeñas, a dish made with stale bread crumbs, garlic, and chorizo, often served with a fried egg. This humble yet delicious dish is a staple of the region’s cuisine. As you explore Mérida’s Roman ruins, including the ancient theatre and amphitheatre, take a break to try torta del Casar, a creamy sheep’s milk cheese that is a local delicacy. The cheese is so soft that it is served by cutting off the top and scooping out the creamy interior with a spoon. From Extremadura, the route heads east to the region of Valencia, famous for its paella. The city of Valencia is the birthplace of this iconic Spanish dish, traditionally made with chicken, rabbit, and green beans, cooked in a wide, shallow pan over an open fire. Head to the Albufera Natural Park, just outside the city, to try an authentic paella at one of the lakeside restaurants. For a modern twist on this classic dish, visit one of the city’s Michelinstarred restaurants, where chefs create innovative versions of paella using local ingredients. In Valencia, you’ll also find horchata, a refreshing drink made from tiger nuts, sugar, and water. This sweet beverage is best enjoyed with fartons, a type of pastry designed for dipping. The Horchatería Santa Catalina, located in the city’s historic centre, is one of the most famous places to try this Valencian speciality. Our gastronomic journey concludes in the region of Murcia, where the Mediterranean Sea meets the fertile huerta, or orchard. The city of Cartagena is known for its Caldero del Mar Menor, a fish stew made with local fish, rice, and a touch of saffron. This dish is a tribute to the region’s maritime heritage and is best enjoyed at a seaside restaurant. As you explore the ancient port city, you’ll also find Pastel de Cierva, a unique sweet and savoury pie filled with chicken, hardboiled eggs, and sugar. This dish has its origins in the 19th century and is a testament to the region’s culinary creativity. The journey through Spain’s diverse flavours is an unforgettable experience that showcases the country’s rich culinary heritage. From the traditional tapas of Andalusia to the innovative dishes of Catalonia, each region offers a unique taste of Spain’s vibrant culture and history. Whether you’re savouring seafood on the Galician coast or enjoying a hearty stew in the heart of Madrid, Spain’s gastronomic routes promise an adventure for the senses. So pack your bags, bring your appetite, and embark on a culinary journey through the flavours of Spain.
