Rafal’s patronal festivities put classic cars and local traditions in the spotlight, with music woven through the program. Residents of all ages gather for a week of events blending nostalgia with community spirit.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Casa RIA in Santiago de Compostela, led by David Chipperfield, is transforming a historic site into a hub for sustainable agriculture. The project focuses on reviving native Galician vegetables and engaging both staff and students.
The 2026 Tomate Huevo de Toro campaign is underway in Málaga’s Guadalhorce Valley, where growers expect a strong harvest and a month-long culinary route is planned across the province. Tastings and a poetry contest are on the program, while Coín will host the celebrated tomato auction.
Mercadona is set to supply more than 115,000 tonnes of Spanish watermelon this summer, a 38% increase from last year. The supermarket giant relies on local growers in regions such as Andalusia and Murcia to meet soaring seasonal demand.
Peeling hard-boiled eggs without damaging the whites is a common kitchen challenge. Spanish chefs recommend adding vinegar and salt to the cooking water for cleaner, easier results. Here’s how the method works and why it’s drawing attention.
Every summer, the small fishing town of Mugardos in Galicia draws crowds for its signature octopus dish and vibrant festival. Its Roman ruins sit alongside colorful harbors, while a distinctive culinary tradition gives Mugardos appeal beyond the dinner table.
At 61, Sergio Dalma keeps a strict daily routine, even on tour. He starts each morning at 7 AM with fruit and bread topped with tomato and olive oil, alongside coffee. He says the routine helps him maintain his energy on stage.
At the Museo del Melonero in Villaconejos, the focus is on honoring the families who made the fruit famous. Director Fernando Agudo explains how the town’s history and wartime encounters shaped its melon tradition, and why most supermarket melons aren’t the originals.
Spanish kitchen design is undergoing a quiet revolution. Designers are concealing fridges and other appliances behind cabinetry, bringing kitchens into closer visual alignment with living spaces and reshaping how homes look and feel. Here’s what’s driving the shift.
Why José Andrés’ Cuisine Surprises Even Americans: The Chef’s Unexpected Choice. In the home of renowned chef José Andrés in Maryland, modern design meets traditional gas stoves. Why does he stick with an open flame, and what does this mean for the professional kitchen? Analyzing an unconventional solution.
The highest village in Granada stands at nearly 1,500 meters in Alpujarra. Discover Trevélez—the highest village in Granada, nestled in the Sierra Nevada mountains. Renowned for producing Spain’s finest jamón, this mountain village offers a glimpse into life at 1,500 meters above sea level. Prepare to be surprised by what you’ll find here
Culinary Heart of Spain: Must-Try Madrid Dishes That Will Surprise You. Madrid’s cuisine is full of surprises, featuring unique recipes beyond jamón and tapas. Discover authentic local flavors and find out what true Madrileños eat. Dive into the world of genuine gastronomy.
A Basque Country City That Shines Brighter in Winter. San Sebastián has been named the most beautiful city in Europe. In winter, it reveals a unique charm. Visitors are greeted by elegance and nature. Culture and gastronomy are sure to impress. Discover its hidden secrets.
Perfect Place in Catalonia to Celebrate New Year Amid Winter Beaches and Cuisine. Discover a unique destination where winter feels like summer. Enjoy deserted beaches and exquisite cuisine that will amaze you. The perfect way to end the year by the sea.
Spanish Goat Cheese from Murcia Ranked Among the World’s Top 10. Hechizo goat cheese from Murcia has been recognized as one of the world’s best, making it into the global top ten. Spanish cheesemaking tradition shines once again.
Traditional Madrid Desserts Every Tourist Should Try. Madrid is famous for its pastries. Each dessert has its own unique history. Discover the city's sweet traditions and find out what to taste. Embark on a true culinary journey and immerse yourself in the flavors of the capital.
