To eat in Spain is one of the most pleasant rites of the daily life. The variety and wealth of its gastronomy, as well as the taste of the Spanish by the culture of the plate and the table cloth causes that it is very easy to find, in the great cities or the small rural villages, a site where to eat well. The letter with the prices usually is putting in the entrance of the restaurants, that also have a meal of the day with reduced prices habitually more. The service goes including in the price of plates, being habitual although nonobligatory to destine between five and ten percents of the total to the gratuity. Most of restaurants usually they close a day to the week (Sunday or Monday), although exist numerous establishments of continued schedule that allow to eat to any hour.
The Spanish kitchen is distinguished traditionally to use in the preparation of foods the olive oil like vegetal fat and the butter of pig like greasy animal, as well as the great variety of fruits and vegetables that took from the Arab culture, and other elements like the Pope and the tomato, arrived from America.
The north is a humid and rainy region that grants a very rich and varied gastronomy, as much in meats as in fish. The Basque Country develops a seasonal kitchen based on the familiar furnaces, with own plates like marmitako (Popes with pretty) and txangurro (clams and spider crab). Asturias provides worthy plates of mention as the fabada one (stew of porotos and products of the pig), the cheese and the cider. Between the particularitities of Galicia the caldeiradas ones are worthy of mention, the squid, milky and repostery.
The Mediterranean kitchen is based on the trilogy of the wheat, the olive tree and the grapevine, with other remarkable contributions like those of the rice, vegetables, garlic, vegetables and vegetables, the cheese and yogur, the fish, meats and eggs, and the fruits. Kitchen so varied as complete, that in the Mediterranean natural spaces of Spain one interprets with different shades and particularitities. Catalonia already counts from the Average Age with a kitchen of the coast, using a great variety of fish, whereas in the interior is necessary to emphasize escudella and the roasted ones. Of great personality and it contrasts is also the Valencian kitchen, that typically conjugates Mediterranean plates like fish, vegetables and fruits with those of the interior as the potajes and stews of hunting meats and that have in the rice their product stars. Candies, turrones and frozen maintain lives the Arabic influence in their kitchen.The kitchen of the Balearic Islands has in vegetables, their fish, and in the pig its main particularitities, as well as in the famous sauce mayonnaise.

The kitchen of the Plateau is product of a climate that demands of the man a hard and continued effort in its work. Castile and Leon put its bases in vegetables: porotos, chick-peas and lentils. The pig, that in the Iberian variety is fed with brown acorn and, is also basic in regional typical products, as well as the meats of hunting. Dulcería has in yolks and hojaldres more the refined expression of the Arab tradition. Extremadura also participates in these characters in a sample in which they emphasize products and plates derived from the Iberian pig. The kitchen recreated in the Quijote, of pot, salmigundi and duels and breaks can approach Castile-The Spot to us, that has particularitities like those of saffron, the honey of the Barren plateau and the cheese manchego (of ewe). Like a small barren island, Madrid contributes the peculiarity of some plates like the Madrilenian spanish stew, the codfish and the calluses. Torrijas and the candies, are others of their specialties.
The kitchen of the south or Andalusia enjoys the crucible of a set of cultures that inhabited it and forged their gastronomical patrimony. The Canary Islands enjoy a very personal kitchen that it has in gofio (toasted cereal flour), the tropical vegetables, cultures and their famous gravies (sauces of pepper and coriander) some of their incentives.
The wine is a fundamental element in all and each one of the regional kitchens of Spain. The Romans bequeathed the art of grape growing that has turned to Spain in one of the greater wine producers, simultaneously that have received right fame by its quality, holds today to strict controls and variety. Among them we will mention the wine of Rioja, that by its aroma, flavor and body has obtained an outstanding place internationally. Other denominations of origin very appreciated are those of the Shore of the Duero, the Penedés and the Spot. The Sherry wine is a wine Andalusian of the great international prestige, mainly in the Anglo-Saxon countries - where it is known like sherry -, and that has different varieties (fine, manzanilla, amontillado, sweet and oloroso) able to satisfy the different pleasures. The Spanish digging or came espumante has its main center of production in the Catalan region of the Penedés, although it has in the last extended years to others like Castile. The beer enjoys great consumption in Spain today, mainly like appetizer outside the meals that accompanies to the popular covers in the bars. The Spanish beer is blond and pleasant when paladar, using habitually very cold. The licores also have in Spain worthy particularitities of mention. The brandy fundamentally takes place in Andalusia, whereas brandies and orujos are distributed by all geography, giving rise to you celebrate the queimadas Gallegos to them, or to the diverse varieties like dry, of grass, cherries or with honey. The anises, will pacharán of endrinas Navarrese, and the licores of fruits are appreciated as far as consumption.


Colonial Tourism in Spain
Beach and Sun Tourism in Spain
Adventure Tourism in Spain