Spanish cuisine is renowned for its diversity and unique flavors, showcasing the country’s various regions through their dishes. Local culinary traditions are considered one of Spain’s main attractions. Food here is more than just nourishment; it’s a kind of national pleasure, almost a ritual.

Mediterranean Cuisine
Mediterranean cuisine is popular throughout Spain, with the exception of Galicia, which is located by the ocean and has its own unique characteristics.

The foundation of Mediterranean cuisine is fresh fish and seafood, often grilled or baked with the addition of sheep’s cheese.

Fans of Spanish paella should consider tours that include a visit to Valencia, where this dish is considered traditional and popular throughout the country. Each chef has their own recipe, but a characteristic feature of authentic Valencian paella is the addition of beans.

Mediterranean culinary traditions are also firmly rooted in the Basque Country. This region, adjacent to Rioja, is often included in culinary tours that include visits to local wineries and tastings of their products.

Cuisine of Central Spain
The central part of Spain, including Madrid and the surrounding areas, is characterized by a harsh climate and mountainous terrain, and the locals historically engaged in hard physical labor. This is reflected in the local cuisine, which abounds in hearty and calorie-rich dishes rich in meat: roasts, game, sausages, and hearty soups such as cocido. It was from here that ham, now a symbol of Spain, began to spread throughout the country.

Cuisine of the Basque Country
Basque cuisine is known for its preference for seafood and its perfect pairing with vegetables, cheese, and rice. Basque chefs are considered some of the best in Spain, and local culinary performances often attract national attention.

Galician Cuisine
Galicia, located in northwestern Spain, is considered the main region for oysters. This is a place where people come to enjoy tasting oysters and other seafood paired with local wines. It was Galicia that contributed to the culinary heritage of all of Spain with a dish called “Galician octopus”—a simple yet delicious peasant dish consisting of boiled octopus, boiled potatoes, and paprika.