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🍽️ Cuisine
Spain: tapas and the art of sharing
Spain eats late and in stages: a vermouth before lunch, tapas crawled bar to bar, then dinner near midnight. The geography is the menu — Galician octopus and Padrón peppers in the wet northwest, rice dishes around Valencia, Andalusian fried fish and gazpacho in the south. The Basque Country raises the bar with pintxos, skewered bites lined along the counter, and stacks Michelin stars in tiny San Sebastián. Markets double as eating halls, and the best jamón ibérico is sliced…
Tapas, paella, jamón ibérico, tortilla: Spanish food is meant to be shared. Every region has its specialities, from the Basque north to the Mediterranean coast.
Authentic Valencian paella is made with chicken, rabbit and beans — seafood is a coastal variation, not the original recipe.
To taste: a tapas bar and the Boqueria market in Barcelona. With a data eSIM, find authentic bars and translate the day's blackboard.
Crawl pintxo bars in San Sebastián's Parte Vieja early evening; eat tapas standing at the counter. A data eSIM helps you find non-touristy bars, translate the chalkboard and check reviews live.
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