First things first- it is a pintxo not a tapa. The Basques are very particular about this. The main difference being that pintxos are usually ‘spiked’ with a skewer or toothpick, often onto a piece of bread, and, like tapas, are best enjoyed with an ice cold cerveza propped up at a Spanish bar. Read more
To eat and drink your way around some of Seville´s best tapas bars or to ´tapear´is considered a Sevillianos´ night well spent. However, being faced with a choice of one of the 3,000 dusty, jamon filled tapas bars in Seville can be a daunting prospect, even for the most discerning diner. If you’re keen to try a tapas crawl but unsure where to start then book one of Gourmand Breaks´ excellent local English speaking guides to take you off the beaten track and into a world of culinary discovery….
Without giving too much away, here are just four of some of our favorite food and watering holes in our Seville Best Tapas Bars Tour: Read more
As the name implies, the site of Spanish Winery, Terra Remota ( Remote Land) is isolated and secluded, feeling even more so since the devastating fires that destroyed much of this region recently- leaving a path of charcoaled lifelessness in its wake. Read more
The legacy of French cuisine is being honored at a major gastronomy festival in San Sebastian, Spain this week, where some of the top chefs from France have been invited to represent the past, present and future of their country’s culinary heritage.
As Hilario Arbelaitz said at this years San Sebastian Gastronomika Festival “Basque Cuisine has changed with the influence of French Cuisine. France is an example to all of us!”
There really is no one recipe for traditional Spanish paella. In the same way pizzas are made with endless combinations of ingredients, paella can be made with various kinds of meats and vegetables. But, just in case you feel like experimenting sometime, we’ve helped you out by leaving an asterisk next to all the essential ingredients you should never leave out. Everything else can be left out or substituted as you wish.
This food and wine congress , on the 30th of September at Hotel Me in Barcelona, is the first international congress on the harmony and interaction between wine and cuisine and the complementary nature of both on gastronomic menus.
Gambas from Palamós are famous throughout Spain and prized for their flavour and size. If you have had an opportunity to sample these delicious creatures of the sea, you may understand why people even suck the juice out of the heads and shells, ensuring that they savour every last morsel. Read more
The simplest things in ife are often the best and this is the secret to making traditional Spanish Alioli. How to pronounce it, well it isn´t very difficult… “Al-ee-ohlee”, the Spanish version as opposed to the French aïoli. So then, how much difference is there between the two? Well, you could say that alioli is the less polite relative of aïoli and we mean that in the nicest possible way, because with its pungent garlic flavour combined with fruity extra-virgin olive oil, it’s not for the faint-hearted.
The weather is warming up and what better than a delicious Suquet- Catalan fish stew when the sun is starting to shine but the wind is still a little bitter! This recipe is delicious and you need serve it only with a green salad and some crispy bread – perfect for lunch or dinner and even better with a delicious glass of Spanish Wine – perhaps something from Emporda DO?
Tradition Spanish Suquet Fish Stew Recipe: Read more
In the heart of the Gothic Quarter of Barcelona our Clients have been tasting local Catalan cheeses with Katherine – a specialist in her field, who is delighted to explain the local cheese and its background to all of our clients when they visit with a private guide. Read more