Spain's eating and drinking culture is one of its greatest attractions, and a very sociable one too, with people rubbing shoulders in tapas bars and cafés. The Spaniards take their food seriously – be it diner-style menus del dia (menus of the day) or elaborate, nouveau cuisine in gourmet restaurants. Food is generally dictated by the seasons and fresh, whichever corner of Spain you go to.
An excellent way to understand different facets of Spanish cuisine is to sample tapas (pintxos in the Basque Country): small snacks served with drinks in local bars across the country. They can range from gourmet canapés to simple plates of olives, cheeses and cured meats, and may be charged or given free.
Paella: A Valencian rice dish loaded with seafood and chicken or rabbit, saffron and vegetables.
Croquetas: Fried bread-crumbed fritters with a creamy, potato interior.
Tortilla Espaniola: A rich, chunky potato omelette – a staple throughout Spain.
Gazpacho: A chilled tomato-based, tangy vegetable soup from Andalucía.
Pulpo á feira: Tender, boiled lobster seasoned with paprika and salt and drizzled in olive oil.
Bacalao al pil: A Basque Country dish of salt cod with a velvety white olive-oil emulsion.
Rioja: Spain’s flagship red wine, made from Tempranillo and Garnacha grapes.
Cava: A sparkling wine from Catalonia made using the same method used to produce Champagne.
Albondigas: Fried Spanish-style meatballs, usually smothered in tomato sauce.
Most restaurants serve a menú del día at lunchtime; this is a three-course meal including drinks that generally costs from €10 to €20 and can be very good value.
Spanish VAT (IVA) of 10% is included in most menu prices and 5% is customary.