Spain from A to Z

SPANISH HAUTE CUISINE In Spain we understand cuisine as an art that pleases the senses. A five-star culinary overture, a veritable symphony of flavours, textures, colours and presentation. The creations of chefs such as Adrià, Arzak, Berasategui, Ruscalleda, Santamaría, Subijana and Roca have catapulted Spain to the forefront of international haute cuisine. Their work is marked by originality and innovation and always combines traditional Mediterranean cuisine with creative methods. Many Spanish restaurants are famous worldwide. There are more than 180 restaurants with one or more Michelin stars in Spain, nine of which have received the highest possible honour, one in the Valencia region, one in Madrid, three in Catalonia and four in the Basque Country (in Bilbao, San Sebastián and Getaria).

the greatest dairy-producing regions in Spain are located in the north. We can enjoy traditional dairy desserts, such as milk curd ( cuajada ) or rice pudding, among others. Cheese is also a staple of the Mediterranean diet. Some cheeses are characterised by their intense flavour, including Manchego cheese (Castile-La Mancha), fresh cheese from Burgos (Castile-León), Cabrales (Asturias), Idiazábal (Basque Country) and Majorero cheese (Canary Islands). A moderate consumption of eggs and fatty fish or seafood is likewise characteristic of Spanish cuisine. One of the most typical egg dishes is the traditional Spanish tortilla , an egg and potato omelette. Fishing in the Mediterranean Sea and Atlantic Ocean yields a wide variety of products as well. Especially typical are sardines (Cantabria), cod (Basque Country) and fried fish or pescaíto frito in Andalusia, as well as the characteristic seafood of Galicia.

TAPAS / PINTXOS Spanish culture and the charm of the numerous bars and taverns can be best enjoyed on a tapas tour. Tapas are a diverse and exquisite selection of local cuisine (in the Basque country and La Rioja, these are pinchos or pintxos ). As a sort of warm-up to large, multiple-course meals, these small portions of food have become highly popular in Western kitchens. Tapas can be prepared using almost any product, with an endless number of presentations. These culinary specialties include dishes such as the unmistakable ham from acorn-fed Iberian pigs, the traditional Spanish tortilla , and

exquisite seafood, as well as culinary specialties of haute cuisine, which can also be prepared in small quantities as tapas. Every village and town Spain has bars and taverns, and we can often find entire districts specialising in tapas.

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