Spanish cuisine is one of the world's great culinary traditions, shaped by centuries of history, diverse geography, and passionate regional pride. From Valencia's golden paella to Andalusia's refreshing gazpacho, discover the authentic flavors that make Spanish food unforgettable.
Lunch 2-3 PM, Dinner 9-11 PM. Restaurants open late!
Rioja wines, sangría, horchata, and regional specialties
Each region has distinct flavors, ingredients, and traditions
The original and most authentic paella
Spain's most famous dish originated in Valencia's countryside. True Paella Valenciana contains rabbit, chicken, beans, and saffron - never seafood! The word 'paella' actually refers to the wide, flat pan it's cooked in.
Spain's most prized cured meat
Often called 'liquid gold,' this premium cured ham comes from black Iberian pigs that roam oak forests eating acorns. The finest grade, Jamón Ibérico de Bellota, is aged for up to 4 years.
Basque Country's culinary pride
More than just 'Spanish tapas,' pintxos are an art form in the Basque Country. These elaborate small plates are served on bread and eaten standing at bars, creating a unique social dining culture.
Andalusia's refreshing summer staple
This cold soup is perfect for Spain's hot summers. Made with fresh tomatoes, peppers, cucumber, and bread, it's like drinking a garden. Each family has their secret recipe variation.
Madrid's ultimate comfort food
Madrid's hearty chickpea stew is traditionally served in three courses: soup, vegetables and legumes, then meat. It's the perfect comfort food for Spain's cold winters.
The original paella with rabbit, chicken, beans, and saffron rice
Key ingredients: Rice, saffron, rabbit, chicken, green beans, garrofó beans, olive oil
Best in Valencia →Premium cured ham from black Iberian pigs
Key ingredients: Iberian pork, sea salt, time
Small plates served on bread, often with toothpicks
Key ingredients: Bread, various toppings like anchovies, peppers, cheese
Best in San Sebastian →Paella is Spain's most internationally famous dish, originating in Valencia. However, jamón ibérico (Iberian ham), tortilla española (Spanish omelet), and gazpacho are equally iconic and beloved by locals.
Tapas are small dishes served throughout Spain, originally free with drinks. Pintxos are specifically Basque Country small plates, typically more elaborate and served on bread with toothpicks. Pintxos bars have a unique standing culture.
Generally, Spanish food is not spicy hot. Spanish cuisine relies more on garlic, saffron, smoked paprika (pimentón), and olive oil for flavor. The heat level is much milder than Mexican or Indian cuisine.
Start with jamón ibérico or croquetas, try a regional specialty (paella in Valencia, pintxos in Basque Country), and finish with flan or crema catalana. Always ask for local wine recommendations - each region has excellent varieties.
Yes! Try tortilla española, pisto (Spanish ratatouille), gazpacho, escalivada (roasted vegetables), patatas bravas, and numerous vegetable-based tapas. However, many dishes contain meat or fish stock, so always ask.
Every Spanish region has unique culinary traditions waiting to be explored