Bar Cofiñal, a fixture in Seville’s Los Remedios district since 1976, has closed after more than five decades. The López Fernández brothers, both in their 80s, are retiring, ending an era for a bar known for its traditional cuisine and cinematic charm.
Attempts to revive local bar culture on Barcelona’s Joan de Borbó have failed. Residents and business owners are defending authentic spaces in Barceloneta as tourist crowds reshape the city’s social fabric.
From August 14 to 16, Cabo de Cruz in Galicia will host the XVIII Exaltación do Mexillón, distributing more than 3,000 kilos of mussels to local bars and restaurants. The festival features free tapas and live cooking, plus concerts and traditional boat races.
Boom Cake in Barcelona has dismantled its giant yellow cheese sign after city inspectors found it violated urban field rules. The bakery now faces a sanction and must restore its original facade. The case has sparked debate over local business identity.
On August 14, the parish of Areas in Ponteareas will host a festive evening featuring traditional octopus dishes and live music. Organized by A. D. Rastrexo de Áreas, the event starts at 21:00, on the eve of Spain’s national holiday.
Buenuena, formerly Casa Bueno, has closed in Arrasate after more than seven decades. The family-run restaurant, a fixture of traditional Basque cuisine, shut as the last four siblings retired. The future of the iconic venue remains uncertain.
Christian González Aceña, an agricultural engineer, refused a €700,000 offer for his organic farm in Bustarviejo, more than 18 times what he paid. His decision reflects the value he places on biodiversity and sustainable farming, along with leaving a living legacy for his family.
At Inés Rosales, each worker spends half a year learning to shape 10,000 olive oil tortas daily. The work calls for rare manual skill and constant visual checks, while technology cannot replace the tradition. Only a fraction of candidates succeed.
From March 2026, Spanish supermarkets must update labels on table olives and vinegars. The new law requires clearer ingredient lists and presentation details, while older stock can be sold for up to a year. Shoppers will see both old and new labels during the transition.
Every week, María Luisa Díaz Gallego prepares 240 half-meter bocadillos at Bar La Revuelta in Zamora, drawing crowds with generous portions and simple fillings, while prices start at 7 euros. Her approach draws on experience and teamwork, with customer connection at its center.
La Camarga, once a discreet Barcelona restaurant, shut down after a political espionage scandal and the pandemic. Its infamous private room remains largely unchanged under new management. The case left a lasting mark on the local dining scene.
The Spanish Royal Family welcomed more than 600 guests to Marivent Palace. The event marked the start of their summer stay in Mallorca, with local leaders, artists and business figures attending the high-profile reception.
A chicken’s skin color is shaped by its diet, not its quality or freshness. Yellow- and white-skinned chickens can be equally nutritious; the differences come down to feed and genetics, as well as how the bird was raised. Here’s what matters when choosing chicken at the market.
After three decades as a morning ritual for families and neighbors, La Xurrería L’Àvia in L’Hospitalet has closed for good. The family-run shop, known for its churros and warm atmosphere, served its last customer on July 19, 2026, closing a chapter for the community.
Galymar, a well-known bar in Estación de Cártama, has relaunched its €10 seafood platter after last summer’s success. The menu also features fish dishes from €6, grilled platters for €15, and homemade desserts starting at €4. The offer is available for dine-in only.
The Lotería Nacional draw on July 30 awarded its basic prize to San Juán, Alicante, and paid tribute to the Monastrell grape and Yecla’s unique Denomination of Origin. Full results and prize details are included.
The III Premios Canarias de Hostelería Santa Marta will take place in Maspalomas. This year, the event highlights kitchen professionals and introduces a public vote. The awards recognise those shaping the region’s tourism reputation.
A lemon that has dried out and hardened is not necessarily destined for the bin. Even when the juice is gone, its peel and aroma can still be put to good use in the kitchen and around the house. Here’s how to reuse dried lemons safely and why it matters.
Bread can go stale quickly when stored improperly, and leading bakers say many people choose the wrong method. They recommend plastic for storage and freezing bread that will not be eaten the same day, helping preserve its texture and flavor while reducing household food waste.
La Graciosa, north of Lanzarote, remains one of Spain’s last truly unspoiled islands. With no paved roads and fewer than 800 inhabitants, it offers rare volcanic scenery and pristine beaches, alongside a way of life shaped by the Atlantic and local fishing traditions.
A Seoul restaurant owner with two Michelin stars was fined after prosecutors accused him of illegally using ants as a dessert garnish. The case shows how South Korea’s food-safety rules treat unapproved ingredients.
A pistachio-filled chocolate from Dubai has become a sensation in Spain. Presenter Tania Llasera’s praise has fueled demand, and local bakeries and supermarkets are racing to offer similar treats.
Paco Ron, a leading innovator of Asturian cuisine, has died. His work reshaped the region’s culinary scene, and his legacy includes a Michelin star and the founding of NUCA.
Delikatessen, founded by sisters Susana and Yolanda López in 1999, has become a local institution and social media sensation. With their children now involved, the bakery blends tradition and innovation, attracting customers from far beyond its Catalan hometown.
On the eve of the 2026 World Cup final, Spanish fans gathered at Little Spain in New York. The venue became a hub of chants and Spanish music as supporters prepared for the decisive match against Argentina.
Las Tartas de Julita is opening a new 140-square-meter shop in Alicante’s Calle de las Setas, where visitors can watch cheesecakes being made live. The launch event will offer free slices and special prices, with music planned as the brand returns to its roots.
Despite the long-standing belief that Monday is a bad day to buy fresh fish in Spain, imported seafood from Norway, Denmark, Scotland, and Chile is widely available at the start of the week. In Madrid, most markets receive new arrivals of Spanish-caught fish late Tuesday night, making Wednesday the best day to buy local seafood.
Burger King Spain has ended its partnership with El Xokas after his recent statements about Ester Expósito. The influencer's menu has been withdrawn from the Grand King campaign following public criticism, in a move the brand says aligns with its values.
At Panadería Vilaboa in Culleredo, Margarita Paradela works up to 15 hours a day baking bread the old-fashioned way. Her wood-fired oven and hands-on methods have made the bakery a local institution, drawing hundreds of loyal customers daily.
Choosing tuna packed in oil or water can shape your next salad or pasta. Toast is another dish where the difference matters. Taste is only part of it: texture and juiciness count, too. Here’s how to choose for each dish, and why grabbing any can off the shelf isn’t always the best move.
Ferran Adrià has criticized luxury hotels in Spain for relying on imported foods at breakfast. He says Spanish products deserve more space on hotel menus, bringing fresh attention to a wider debate about the country’s gastronomy.
Lidl has added a retro Coca-Cola-branded pizza maker to its online store, with a pizza stone and an oven that reaches high temperatures. The appliance is discounted for home cooks this summer.
Barcelona faces intense heat as the Cruïlla festival draws crowds. Residents are turning to immersive exhibitions and renowned gelaterias for relief, with new VR experiences and classic horchata spots attracting increased interest.
A well-served beer’s white foam shapes taste and freshness, while giving the drink its familiar appearance. This often-overlooked layer helps protect the drink’s aroma and carbonation, making each sip better. Here’s why the foam on your caña matters more than you might realize.
Dani García, one of Spain’s most celebrated chefs, says great grilled prawns need almost nothing added. His method skips oil and extra flavors, relying on salt and a hot grill, with timing left to do the rest.
