 and is theatrically poured from a height to unlock its aromas. If you're keen for something hearty to help soak it up, then order a fabada – a rich bean stew brimming with porcine delights, including chorizo, morcilla and pork shoulder, then nibble on some tangy Cabrales; Spain's answer to Stilton. Turophiles should also seek out Torta del Casar, a gooey sheep's milk cheese from Extremadura that's best enjoyed thickly spread on hunks of crusty bread. Head east from Asturias into the Basque Country, where you can sample local delicacies at its popular pintxo bars. Begin with la gilda , a salty, spicy, one-bite wonder formed of Guindilla peppers, pickled olives and anchovies rammed onto a toothpick. The resort town of San Sebastián has long been a foodie favourite, attracting gastronauts keen to dine at Michelin-starred meccas such as Arzak , Akelarre and Mugaritz . But you don't need to flash your cash to eat well here. Pull up a stool at a pintxo bar, order a buttery, brandy-laced baked spider crab and watch the world go by. Sweet treats: don't miss the Madrileño classic of chocolate con churros on a visit to the Spanish capital Credit : Shutterstock If your trip takes you via the Spanish capital, those with a sweet tooth should try the Madrileño classic of chocolate con churros at one of the city's many churrerías. The popular breakfast snack pairs piping hot donuts dusted in sugar and cinnamon with deliciously thick hot chocolate to dunk them in. In nearby Castilla-La-Mancha, fields turn purple with saffron crocuses in October. Home to some of){kind=link}
Discover the Spanish destinations with the best culinary credentials, where local produce is championed and top regional dishes are created
Galicia may be famous for its octopus and Andalusia renowned for its gazpacho, but delve a little deeper and you’ll find that each region in Spain boasts its own culinary specialities that shine a light on local ingredients.
Asturias, in Spain’s lush northwest, is the country’s comfort food capital where cider reigns supreme. Made from locally grown apples, Asturias cider has its own protected designation of origin (PDO) and is theatrically poured from a height to unlock its aromas. If you’re keen for something hearty to help soak it up, then order a fabada – a rich bean stew brimming with porcine delights, including chorizo, morcilla and pork shoulder, then nibble on some tangy Cabrales; Spain’s answer to Stilton. Turophiles should also seek out Torta del Casar, a gooey sheep’s milk cheese from Extremadura that’s best enjoyed thickly spread on hunks of crusty bread.
Head east from Asturias into the Basque Country, where you can sample local delicacies at its popular pintxo bars. Begin with la gilda, a salty, spicy, one-bite wonder formed of Guindilla peppers, pickled olives and anchovies rammed onto a toothpick. The resort town of San Sebastián has long been a foodie favourite, attracting gastronauts keen to dine at Michelin-starred meccas such as Arzak, Akelarre and Mugaritz. But you don’t need to flash your cash to eat well here. Pull up a stool at a pintxo bar, order a buttery, brandy-laced baked spider crab and watch the world go by.
If your trip takes you via the Spanish capital, those with a sweet tooth should try the Madrileño classic of chocolate con churros at one of the city’s many churrerías. The popular breakfast snack pairs piping hot donuts dusted in sugar and cinnamon with deliciously thick hot chocolate to dunk them in. In nearby Castilla-La-Mancha, fields turn purple with saffron crocuses in October. Home to some of the highest quality saffron in the world, the prized red strands are harvested during the plant’s short flowering window in autumn.