Spanish cuisine
65 newsIt connects national decisions with regional realities, helping readers understand what changes for residents, travelers, businesses and families.
Almáchar to Give Away Over 4,000 Litres of Free Ajoblanco at Annual Festival
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.
Historic Bar Cofiñal Closes After 50 Years in Seville
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, retire, ending an era for a bar known for its traditional cuisine and cinematic charm.
Local Bars in Barcelona Struggle as Tourism Dominates Joan de Borbó
Attempts to revive local bar culture on Barcelona’s Joan de Borbó have failed. Residents and business owners now defend authentic spaces in Barceloneta as tourist crowds reshape the city’s social fabric.
Historic Basque Restaurant Closes After 71 Years in Arrasate
Buenuena, formerly Casa Bueno, has closed in Arrasate after more than seven decades. The family-run restaurant, a mainstay of traditional Basque cuisine, ended its journey as the last four siblings retired. The future of the iconic venue remains uncertain.
Six Months of Training for 10,000 Tortas: Inside Inés Rosales’ Demanding Craft
At Inés Rosales, each worker spends half a year learning to shape 10,000 olive oil tortas daily. The process demands rare manual skill, constant visual checks, and a tradition that technology cannot replace. Only a fraction of candidates succeed.
Spain Overhauls Olive Labeling: New Rules Hit Supermarkets
From March 2026, Spanish supermarkets must update labels on table olives and vinegars. The new law demands clearer ingredient lists and presentation details, but older stock can be sold for up to a year. Shoppers will see both old and new labels during this transition.
How María Turned Giant Sandwiches Into a Local Sensation in Zamora
Every week, María Luisa Díaz Gallego prepares 240 half-meter bocadillos at Bar La Revuelta in Zamora, drawing crowds with generous portions, simple fillings, and prices starting at 7 euros. Her approach blends experience, teamwork, and a focus on customer connection.
Why Some Chickens Have Yellow Skin and Others White
The color of a chicken’s skin is shaped by its diet, not by quality or freshness. Both yellow and white-skinned chickens can be equally nutritious, so the real differences come down to feed, genetics, and how the bird was raised. Here’s what matters when choosing chicken at the market.
Paco Ron, Key Figure in Modern Asturian Cuisine, Dies
Paco Ron, a leading innovator of Asturian cuisine, has died. His work transformed the region’s culinary scene. Ron’s legacy includes a Michelin star and the founding of NUCA.
Family Bakery Delikatessen Draws Crowds and 300,000 Followers
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.
Spanish Fans Fill Little Spain in New York Ahead of World Cup Final
On the eve of the 2026 World Cup final, Spanish fans gathered at Little Spain in New York. The venue turned into a hub of chants and Spanish music. Supporters prepared for the decisive match against Argentina.
Las Tartas de Julita Opens New Alicante Store With Free Slices and Live Baking
Las Tartas de Julita is opening a new 140-square-meter shop in Alicante’s Calle de las Setas, offering visitors a chance to watch cheesecakes being made live. The launch event features free slices, music, and special prices, marking a return to the brand’s roots.
20 Years Without a Break: The Wood-Fired Bakery Defying Time in A Coruña
At Panadería Vilaboa in Culleredo, Margarita Paradela works up to 15 hours a day to bake bread the old-fashioned way. Her wood-fired oven and hands-on methods have made her bakery a local institution, drawing hundreds of loyal customers daily.
The Tuna Dilemma: Oil or Water for the Perfect Salad or Pasta?
Choosing between tuna in oil or water can make or break your next salad, pasta, or toast. The difference goes beyond taste—texture and juiciness matter too. Here’s how to pick the best option for every dish and why it’s not as simple as grabbing any can off the shelf.
Ferran Adrià Urges Hotels to Prioritize Spanish Products at Breakfast
Ferran Adrià has called out luxury hotels in Spain for relying on imported foods at breakfast. The chef argues that Spanish products deserve more space on hotel menus. His remarks highlight a broader debate on national gastronomy.
Lidl Launches Coca Cola Pizza Maker with 46% Discount
Lidl has introduced a Coca Cola-branded pizza maker to its online store, offering a high-temperature oven with a pizza stone and a striking retro look. The appliance is available at a significant discount, aiming to attract home cooking enthusiasts this summer.
Why the White Foam on Beer Matters More Than You Think
A well-served beer is defined by its white foam, not just for looks but for taste and freshness. This often-overlooked detail protects the drink’s aroma and carbonation, making every sip better. Here’s why the foam on your caña is more important than you realize.
Dani García Reveals the Secret to Perfectly Juicy Grilled Prawns
Dani García, one of Spain’s most celebrated chefs, believes great grilled prawns need almost nothing added. His method skips oil and extra flavors, focusing on heat, salt, and timing to let the seafood shine. Here’s how his technique changes the game.
David Chipperfield Revives Forgotten Galician Crops in Santiago Urban Garden
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.
Tomate Huevo de Toro Returns: Málaga’s Signature Tomato Sets Dates for 2026
The 2026 Tomate Huevo de Toro season launches in Málaga’s Guadalhorce Valley, promising a robust harvest and a month-long culinary route across the province. Key events include tastings, a poetry contest, and the celebrated tomato auction in Coín.
Mercadona’s Summer Watermelons: Spanish Fields Behind the Surge
Mercadona is set to supply over 115,000 tonnes of Spanish watermelon this summer, a 38% jump from last year. The supermarket giant relies on local growers in regions like Andalusia and Murcia to meet soaring seasonal demand.
Spanish Chefs Reveal Simple Trick for Perfectly Peeled Boiled Eggs
Peeling hard-boiled eggs without damaging the whites is a common kitchen challenge. Spanish chefs now recommend adding vinegar and salt to the cooking water for cleaner, easier results. Here’s how this method works and why it’s gaining attention.
Mugardos: The Galician Seaside Town Where Octopus Is a Summer Obsession
Every summer, the small fishing town of Mugardos in Galicia draws crowds for its signature octopus dish and vibrant festival. With Roman ruins, colorful harbors, and a unique culinary tradition, Mugardos offers much more than just a meal.
Sergio Dalma Reveals the Simple Morning Routine Behind His Enduring Energy
Sergio Dalma, at 61, keeps a strict daily routine even during tours. He begins each morning at 7 AM with fruit, bread with tomato and olive oil, and coffee. This approach helps him maintain energy on stage.
The Melon Museum Director Reveals the True Story Behind Spain’s Piel de Sapo
At the Museo del Melonero in Villaconejos, the focus isn’t on displaying melons, but on honoring the families who made the fruit famous. Director Fernando Agudo explains how history, war, and tradition shaped the real piel de sapo—and why most supermarket melons aren’t the originals.
Why Spanish Kitchens Are Hiding Their Fridges
Spanish kitchen design is undergoing a quiet revolution. Designers are concealing fridges and other appliances behind cabinetry, blending kitchens into living spaces and changing how homes look and feel. Here’s what’s driving the shift.
Why some Spanish chefs hold on to traditional gas stoves despite global trends, expert opinions and surprising culinary secrets
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.
Where to taste top jamón with breathtaking views of Spain’s highest peaks
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
Beyond paella: The real dishes locals eat in Madrid
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.
Why does this Spanish city become even more vibrant and beautiful in winter
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.
Where to escape for New Year in Spain to feel like it’s summer
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.
How a family cheesemaker from Murcia stunned the world
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.
A Sweet Map of Spain's Capital: Discover Madrid’s Pastries with Centuries-Old Traditions
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.
Cardiovascular Risk Under Control: Should Spaniards Be Worried About Butter?
Scientists Reveal Who Really Needs to Limit Saturated Fats in Their Diet. Diets are in the spotlight again: scientists offer a surprising new perspective on fats. Things aren't as clear-cut as once thought. Spaniards, are you sure your eating habits are right? Find out who actually needs to be wary of saturated fats. Don’t rush to toss out your cheese and jamón—maybe you're restricting yourself for nothing.
The Influence of Pili Vila on Rosalía’s Music Videos — Behind-the-Scenes Insights and Surprising Details
How Rosalia’s Sister Pili Vila Transformed the Visual Style of LUX. Pili Vila, Rosalia’s sister, played a pivotal role in shaping the visual identity of the album LUX. Her creative direction set the tone for the music videos and defined the project’s concept. Discover how her vision contributed to the album’s success.
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