National Classics

• Paella: Originating from Valencia, this rice dish is colored with saffron and comes in seafood, rabbit and vegetable versions, with the authentic version featuring a crispy bottom layer known as socarrat.
• Tapas: A variety of small savory dishes served with drinks, typically in small portions and wide-ranging styles—considered the essence of Spanish dining culture.
• Jamón Ibérico: Premium ham from acorn-fed Iberian pigs, usually served with bread or melon.
• Churros: Fried dough sticks served with thick hot chocolate, a classic breakfast or late-night snack.
• Pan con Tomate: Toasted bread rubbed with tomato and olive oil—a simple yet iconic dish from Catalonia.

Regional Specialties

• Madrid: Cocido (a hearty chickpea stew) and bocadillo de calamares (squid sandwich).
• The Basque Country: Pintxos (bite-sized skewered snacks) and Basque cheesecake in San Sebastián—regarded as some of the finest in Spain.
• Segovia: Cochinillo (roast suckling pig) with crispy skin and tender meat.
• Andalusia: Gazpacho and salmorejo (cold soups), and fried small fish.
• Valencia: Authentic paella and horchata, a refreshing almond-based drink.

Practical Tips

• Lunch is usually served around 14:00, and dinner often after 21:00—eating outside peak hours helps avoid crowds.
• A Menú del día (daily set menu) typically includes two to three courses and a drink, offering great value.
• It’s common to eat tapas standing at the bar, either served with drinks or ordered separately.
• Tipping isn’t mandatory in Spain—rounding up the bill or leaving small change is sufficient.
• Paella portions are quite large, so one serving for two people along with a few tapas is ideal.