Isabel Díaz Ayuso ended her Valencia visit at Casa Roberto after a PP pre-election rally. She ate the traditional chicken and rabbit paella with Generalitat president Juanfran Pérez Llorca; Valencia mayor María José Catalá joined them.
The Diputación de Toledo brought 300 participants to Casarrubios del Monte for a castle event with two sessions of 150 places each. The programme featured theatrical tours and a medieval camp recreation.
Asador Etxebarri has taken the top spot in The 50 Best Restaurants 2026. Menus start at €225, while Alchemist’s exclusive sommelier table experience costs €2,400.
Seven venues will each offer two tapas priced at €3 for Peñaflor’s 11th route. The programme also revives Tapaportes and adds an online public vote. The supplied announcement gives 13-15 November as the dates but does not specify a year.
A €3 chorizo serving and free chestnuts will feature at the 11 November magosto in Ourense. Folk performances and Los Satélites are also scheduled; the programme opens on 7 November with a traditional-instrument workshop.
Valladolid businesses used Seminci to put local products in front of festivalgoers. The 2025 edition drew 103,000 spectators and 2,200 audiovisual workers; one bakery estimated it would sell 800 to 900 official cakes.
Alberto Núñez Feijóo used a pizza delivery receipt to illustrate property owners’ fears of home occupation. The claim drew ironic replies from the PSOE and Pedro Sánchez, followed by further attacks from PP figures.
Chef Paola Freire and pharmacist-nutritionist Ana Laja led a live healthy-eating workshop in Madrid. The event closed a congress examining how community pharmacies can support nutrition advice.
Ciudad Real hosts the IV Jornadas de Destinos Enogastronómicos, where leading voices debate how local food and wine can fuel tourism and rural growth. The event puts the region at the center of Spain’s culinary travel ambitions.
La Mala Rodríguez was eliminated after the judges rejected her stuffed pasta dish as inedible. A kitchen swap and a contest for immunity added pressure to the episode.
Woody Allen and Soon-Yi Previn have visited Asador Gonzaba in Madrid's Salamanca district. The Galician restaurant became their first reported food stop before Allen begins a six-week film shoot in the city.
Wine tourism in Spain is gaining momentum. Barcelona, Madrid and Valencia now offer more than seventy urban and nearby wine experiences accessible without driving. From guided tastings to full-day excursions, city travelers can explore top wine regions with ease.
Pepe Rodríguez, chef and owner of El Bohío, has made clear that his restaurant is off-limits to those who turn dining into a spectacle. He rejects both camera-wielding influencers and guests seeking notoriety without cameras, defending the dignity of his kitchen and staff.
For more than two thousand years, olive oil has been basic to Mediterranean life. Its story runs from ancient Roman trade to today's global markets, shaping land and tradition, and stirring suspicion. Its influence keeps growing.
Nou Barris is giving La Mercè a full local programme. Concerts lead the week, while Tasta Nou Barris brings five district establishments together and La Titellada adds puppetry from Tuesday.
From October 2 to 4, Seville’s Casino de la Exposición will become a slice of Italy. The X Feria de Italia celebrates its tenth anniversary with food and music, alongside art, fashion and classic cars in a packed program.
The OECD expects Spain's economy to grow by 2.6% in 2026, but prices could rise faster than household incomes. In Galicia, shellfish sales have fallen sharply as pollution, lower salinity and climate change cut production.
Brad Pitt chose the Hotel María Cristina during San Sebastián's film festival. Its premium brunch costs 120 euros per person, with live music and premium drinks served in Belle Époque surroundings.
A fleet of thirteen Biscuter microcars rolled into Zamora for a gathering pairing automotive heritage with local cuisine, while also putting active aging in focus. The event offered rare sights and personal stories, showing that a passion for the road knows no age.
Manuel Díaz El Cordobés became the second contestant eliminated from MasterChef Celebrity Legends after presenting a nearly raw steak and a burnt flambé. The episode also featured the judges cooking together for the first time and a charity challenge for Manos Unidas.
Manuel Díaz El Cordobés became the second contestant to leave MasterChef Celebrity Legends after serving a raw steak and failing at a flambé. The episode also featured a rare joint cooking session by the judges and a charity challenge supporting Manos Unidas.
Madrid now has 187 Mexican restaurants, as the local Mexican community doubles in a decade. Authentic cuisine and investment are changing the city's gastronomic field, while the Copil seal sets a new standard for quality and tradition.
Los Pedroches took top honors at the inaugural Jamón World Cup in Ronda, where regular visitors, not industry judges, chose Spain’s best ham. The Córdoba region beat Guijuelo and Jabugo, as well as Extremadura, in a direct public tasting.
More than 2,500 eggs and up to 900 free tapas will be handed out at the IV Festa dos Ovos Rotos con Chourizo in Castro de Rei. Alongside local food, the event features classic Vespas and live music, with traditional crafts drawing crowds from across Lugo.
A vineyard near Bordeaux is looking for a cook to join the grape harvest, offering paid work and free accommodation. The job is open to anyone with a passion for cooking, and the estate also welcomes grape pickers and wine enthusiasts.
The cafeteria at Universidad Carlos III in Getafe launched a menu called «Un menú con encanto real» as Princess Leonor began her studies. The playful gesture drew attention across campus, though the royal student herself missed the tribute.
Laguardia in Álava is reshaping rural tourism through its medieval walls and underground wine cellars, alongside a restaurant that prices steaks by cattle breed. Its history and food have earned the town a place among Spain’s most beautiful villages and a spotlight in the 2026 Guía Repsol.
The Generalitat of Catalonia will honor chef Ferran Adrià and physicist Caterina Biscari with its highest distinction. The award recognizes their professional achievements and impact on the region. The ceremony is set for September.
On September 5, 2026, Almáchar will host its 56th Fiesta del Ajoblanco, offering more than 4,000 litres of this traditional cold soup for free. The event features tastings, workshops, flamenco and a shuttle service from Torre del Mar, drawing visitors to one of Málaga’s oldest food festivals.
Villímar, a family-run bakery in Burgos with 72 years of history, has stopped opening on Sundays after struggling to hire staff for its early-morning shift. Despite offering €1,600 per month and a reduced workweek, the owners could not fill the position.
Bar Castilla, a beloved fixture in Palma’s Es Fortí district, has closed after a decade under Enrique Perlado. The 65-year-old owner, known for his signature torreznos, is leaving after a legal dispute over the rented premises. Perlado now faces the challenge of continuing to work in hospitality until retirement.
Influencer marketing is reshaping Barcelona’s iconic attractions. Social media sends tourists to the same landmarks and a new wave of globalized cafés. Local businesses are adapting, but the city’s unique flavor risks dilution.
Carrefour is offering a new version of the classic Spain and Portugal map tablecloth, a familiar sight in many Spanish homes. Sold through its marketplace for €20.95, the piece pairs vintage design with easy-care fabric. Available online, it recalls a beloved tradition.
Barcelona’s La Boqueria market will undergo a major renovation. The city aims to restore its local food focus and reduce tourist-oriented stalls. New rules and a €12 million upgrade are planned.
Beatriz Echeverría, founder of El Horno de Babette, explains why wrapping bread in clean linen or cotton cloth preserves its texture and flavor. Her method balances moisture and ventilation, helping loaves stay fresh longer without turning soggy or dry. The advice is gaining renewed attention among Spanish home bakers.
