CNT-Spain Booklet 2015.indd

SPAIN
ART IN
GASTRONOMY
www.spain.info
© INSTITUTO DE TURISMO DE ESPAÑA – TURESPAÑA
A COUNTRY TO SAVOUR.
THAT IS SPAIN.
Modern architecture, amazing regional diversity,
sophisticated cities such as Madrid, Barcelona,
Bilbao, Sevilla and Valencia; postcard beaches;
fantastic weather, a calm countryside festooned
with citrus and olive groves; delicious seafood,
tortilla, tapas, and paella; delectable sangria, and
choicest wines. The food alone is worth the trip
to Spain!
Not only this, Spain is fascinating and waiting
to be discovered, from its ice-capped mountains
to green lands, and from arid zones to historical
cities (15 of them recognised as World Heritage
by UNESCO) that offer narrow streets, and grand
displays of art and architecture.
Hospitality is an important tradition here, and one
that has contributed greatly to the development and
success of tourism infrastructure. Accommodation
is plentiful, and competitively priced.
Tasting Spain is a new way of discovering
Spain through its gastronomy. A short break will
be transformed into a unique and innovative
gastronomic experience, giving your trip an
added value and offering the chance to enjoy
the tastes and flavours of Spain. More than
just food tourism, Tasting Spain is a means
of discovering towns and cities by exploring
the culture that is hidden in their kitchensbecause in Spain, good food is a way of life.
And don´t forget, Spanish wines stand among
the best in the world.
In this booklet, we present to you the
gastronomical nuances and offerings of each
of the Communities of Spain. So, wait no more,
pamper your taste buds and give yourself a
gastronomical treat in Spain!
ABOUT US
We are the National Tourist Office of Spain, representative in India of the Instituto de Turismo de España
(TURESPAÑA) which is an Administrative unit of the Central Government of Spain.
Visits are by previous arrangement only. Please call us on 022 4360 6800 between 9am to 1pm and
2pm to 5pm to book an appointment.
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Lower Parel, Mumbai 400 013
Open Monday to Friday, 9 am – 5 pm
Telephone Number: +91 22 43606800
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E-mail: [email protected]
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CONTENTS
05
06
07
08
09
10
11
12
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14
15
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ANDALUSIA
ARAGON
ASTURIAS
BALEARIC ISLANDS
BASQUE COUNTRY
CANARY ISLANDS
CANTABRIA
CASTILE-LEON
CASTILE-LA MANCHA
CATALONIA
EXTREMADURA
GALICIA
LA RIOJA
MADRID
MURCIA
NAVARRE
VALENCIA
SPAIN TRAVEL: USEFUL TIPS
THE COVER
Los borrachos (Velázquez,
Diego Rodriguez de Silva y):
© Madrid, Museo Nacional
del Prado
ANDALUSIA
This region in the south of Spain is one of the most attractive destinations
for culinary tourism in the country.
A
ndalusian cuisine is like a varied palette of
flavours whose base is the Mediterranean
diet. In recent years, the cuisine has
adapted ancient recipes to modern times, while
retaining the fundamental ingredients such as
olive oil and Iberian ham.
grilled fish on the coals and brochettes made with
sardines from Málaga, fish stew combined with
exquisite vegetables from the land and, shellfish,
such as clams and prawns from the Huelva coast
and the prawns of Sanlúcar de Barrameda (Cádiz)
and Almeria.
CULINARY STARS OF ANDALUSIA
DESSERTS AND WINE
Olive oil is the main ingredient of Mediterranean
cuisine; extra virgin olive oil being the most
precious, used for almost all the dishes, from a
slice of toast for breakfast to gazpacho, the cold
soup consumed throughout the year. Ham, ‘pata
negra’ of Andalusia, our global ambassador, is
mainly produced in Huelva, Seville, Córdoba,
Málaga and Cádiz. Some pork derivatives are
chorizos, blood sausages, or the loin, which can
be accompanied by Serrano cheese.
The Andalusian coast is teeming with marine
life and provides rich seafood. Highlights include
Andalusian sweets reflect the Arabic and Jewish
influences on the region. Sweets such as alfajores
and mantecados (Christmas sweets), fritters, French
toast or piñonates (candied pine nuts) stand out.
Andalusia has a rich history of wines. Currently
there are six wine appellations of origin: JerezXérès-Sherry, Manzanilla-Sanlúcar de Barrameda,
Montilla-Moriles, Málaga, Huelva County and Sierras
de Málaga. Our wines have high alcohol content and
the delicious rich sherry made in Jerez, El Puerto de
Santa María and Sanlúcar de Barrameda are best
known internationally.
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ARAGON
Aragon has a rich culinary heritage, influenced greatly by the geographic
diversity of this region.
A
ragon’s lush pastureland yields excellent
quality beef, lamb and dairy. The C’alial
seal is a certification mark given by the
Aragon Regional Government for local food
products that are distinguished for their culinary
and nutritional qualities. Some of these hold
Protected Designations of Origin (PDOs): extra
virgin olive oil from Bajo Aragon and the Sierra
del Moncayo, the peaches from Calanda, lamb
from Aragon, Teruel ham, and onions of Fuentes
de Ebro. An integral part of the menu of many
upscale restaurants is also borage (a delicate
vegetable from the Ebro Valley) and saffron from
Jiloca, considered one of the best in the world.
BLACK DIAMOND OF CUISINE
Aragon is one of the leading producers of black
truffles, known as the ‘black diamond’ of cuisine.
It is cultivated in Graus where there’s a weekly
truffle market between December and March. But
Sarrión, along with Teruel, is the Spanish capital
of the black truffle, and the International Truffle
Fair, Fitruf, is celebrated there in December.
Truffles are a priced ingredient in many
Aragonese restaurants and some have earned the
coveted Michelin star. They are: Las Torres, Tatau
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Bistro and the Taberna Lillas Pastia in Huesca,
Hospedería El Batán in Tramacastilla (in Teruel)
and La Prensa in Zaragoza.
WINE TRAILS IN ARAGON
Aragon has four famous wine regions –
Somontano, Cariñena, Catalyud and Campo de
Borja – whose wines hold PDO status. One feature
that distinguishes Aragonese wines is the use of
Garnacha grapes. An international contest called
Grenaches du Monde (Garnacha of the world)
is held every year and in 2016, Campo de Borja
will be its host. In August, the city of Barbastro,
in Huesca, hosts the Somontano Wine Festival.
Wine-tasting courses and winery tours come
together for a gastronomic extravaganza that
lures tourists from all over the world.
ASTURIAS
Asturias is a gastronomic paradise as much as it is a natural one.
S
ix biosphere reserves designated by
UNESCO are located in Asturias, which
makes up only 2% of Spanish territory.
Scenic fishing villages, vibrant cities, wellpreserved coasts, and sound biodiversity and
sustainability practices has made Asturias
famous for being a natural paradise in Spain.
The principality has also set an example for
gastronomy that accords great respect for
ecological models and artisanal production.
FOODIE HAVEN
Eight restaurants in Asturias share nine Michelin
stars among them. Chefs take advantage of the
abundance of rich seafood sourced from the
Cantabrian Sea and vegetables, fruits, legumes,
and local pasture-fed meats found all over the
region. Some of the region’s culinary favourites,
labelled with the Protected Designation of Origin
(PDO) or Protected Geographical Indication (PGI)
honours include the cheeses matured in the caves
of Cabrales, Casín, Afuega’l Pitu and Gamoneu
(the most expensive in Spain and one of the most
expensive in the world), the Asturian fava bean,
and the smoked pork sausage from Tineo called
chosco Tineo.
TIPPLE TALES
Wines in Asturias are cultivated in steep,
mountainside vineyards. This terrain, along with
the cold mountain climate, produces quality
wines such as the Cangas, which is a Protected
Designation of Origin. As part of Atlantic Europe,
in Asturias, drinking cider is de rigueur. Cider is
made using Asturian apples and the method of
pouring cider is unique to the region. The person
pouring the drink holds the bottle above his head
so that it pours in a fine stream in a special glass.
This creates a chemical reaction that is believed
to make Asturian cider the best in the world. The
most reverential treatment bestowed upon this
drink can be seen in cider bars, where the heritage
of Asturian cider making, pouring and drinking is
celebrated and cherished.
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BALEARIC
ISLANDS
The Balearic Islands are world-famous for their beaches, nightlife and cuisine.
T
he Balearic archipelago has four main
islands – Mallorca, Ibiza, Formentera
and Menorca. The traditional cuisine of
the Balearic Islands is extremely rich and varied.
Some of the most typical dishes are arroz brut
(literally translated as ‘dirty rice’), a spiced, brothlike rice dish typical of Mallorca; borrida de rajada,
from Ibiza, a dish made with pieces of skate
marinated in salt and lemon juice; caldereta de
langosta, from Menorca, a lobster-stew; ensalada
payesa, from Formentera, a salad that contains
peix sec (wind-dried fish) mixed with seasonal
produce from the land, all dressed with olive
oil. Some of the region’s favourite confections
are ensaïmada (soft bun) from Mallorca, flaó
(cheesecake) from Ibiza, buñuelos (doughnut)
from Formentera and carquinyols (biscotti)
and pastissets (powdered sugar cookie) from
Menorca.
DISTINGUISHED GASTRONOMY
The key to the exquisite flavours of the Balearic
Islands lies in the excellent quality and wide
variety of locally sourced products. Many of these
boast Protected Designations of Origin (PDOs)
and Protected Geographical Indications (PGIs)
such as aceite de Mallorca (olive oil), queso
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de Mahón from Menorca (cheese), sobrasada
de Mallorca (raw, cured sausage), ensaïmada
de Mallorca (soft bun), and hierbas de Ibiza
(aniseed-flavoured liqueur). The islands also have
a wide range of restaurants serving innovative
cuisine, combining produce from the land with
different ways of cooking and presenting homegrown products. The finest wines complement the
excellent gastronomy found here. In the Balearic
Islands, there are two PDOs for wine and six for
Vinos de la Tierra (wines of the land). The wines
are an excellent accompaniment with which to
enjoy the islands’ gastronomy and the ultimate
way of taking the aromas and flavours of the
Balearic Islands, preserved in a bottle.
BASQUE COUNTRY
Boasting the world’s highest concentration of Michelin stars, the Basque
Country is an epicure’s paradise.
B
asque cuisine is a tantalizing mix
of avant-garde cooking techniques
and regional traditions. In this tiny
but sophisticated region, next to the French
border, family roots are still important. In San
Sebastián and Bilbao you can find the perfect
representation of the old and the new, with an
unmistakable joie de vivre that you will also
discover in Basque cuisine and way of life.
A GLUT OF GREAT CUISINE
Culinary legends such as Juan Mari Arzak and
Pedro Subijana and young groundbreaking chefs
such as Josean Alija and Eneko Atxa have put
Basque cuisine on the international culinary
map. Twenty-one restaurants have at least one
Michelin star. This year, four Basque restaurants
have been bestowed with three stars, the
highest honour: Akelarre, Arzak, Martín
Berasategui, and Azurmendi.
A great way to sample and experience
Basque cuisine is bar-hopping to try pintxos
(small snacks) accompanied by a glass of
wine or sparkling cider. There are also several
gastronomic trails that can take you from cities
to charming fishing villages. Getaria is famous
for its grilled fish, fresh from the Bay of Biscay.
Accompanying it with Getaria’s txakoli (local
white wine) is a must. Idiazabal cheese, a
speciality of the Gipuzkoa province, is made from
sheep’s milk and holds a Protected Designation
of Origin (PDO). In Plentzia Bay, you can take a
short boat ride to an underwater wine cellar at a
depth of 20 metres. Rioja Alavesa is the famous
wine region of the Basque Country, producing
some of the highest quality wines in the world.
From the town of Laguardia there is access to
more than 50 family-run wineries where the
owners are happy to reveal the secrets of their
world-renowned wines.
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CANARY
ISLANDS
The unique culinary flavours of the Canary Islands are the result
of a temperate climate and volcanic soil.
T
he gastronomy of the Canary Islands is
full of unique flavours. Papas arrugadas
(wrinkled potatoes) served with red
mojo sauce are a huge favourite. The palate of
the islanders is also inclined towards fish, thanks
to the variety of marine life found here. The
traditionally produced cheeses such as majorero
and palmero enjoy Protected Designation of
Origin (PDO) status and are recognized around
the world, thanks to the quality of goat milk and
traditional methods of making cheese.
VOLCANIC PROFITS
Some of the most impressive wines originate in
Lanzarote, where the vineyards of La Geria have a
very unique method of cultivating wines made with
Malvasia grape. Volcanic eruptions left the vineyards
with ash and lapilli, which surprisingly benefitted the
growth of wine as these retain moisture of the trade
winds. The contrast of the dark volcanic soil and
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the green vines makes for a very beautiful sight and
some very famous quality white, red and rosé wines.
There are many restaurants offering fine cuisine
that capitalizes on the excellent produce found on
the Islands.
Lanzarote’s El Diablo cooks dishes only with
heat coming from the depths of the volcanoes. In
Fuerteventura, Casa Santa Maria has been repeatedly
listed by the Michelin Guide as one of the best
restaurants on the island. Meanwhile, Tenerife hosts
many Michelin-starred restaurants and is home of
Restaurant M.B., led by the culinary master Martín
Berasategui, in Gran Canaria, THOMAS algo? has
been recognized with two Suns in the Repsol Guide.
Our other suggestions are Junonia in La
Gomera, Carmen in La Palma and La Higuera de la
Abuela in El Hierro.
And for those who like to feel at home, the
Canary Islands also offers high-quality Indian
cuisine restaurants.
CANTABRIA
Cantabrian cuisine reflects the perfect synthesis of tradition,
imagination and quality.
T
hanks to its magnificent geographical
location in the centre of the Bay of Biscay
coastline, Cantabria is blessed with fine
fish and seafood such as clams, razor shells, sea
bream, red mullet, sardines and more. The most
loved dish that uses fresh local vegetables and
meat is cocido montañés, a rustic bean stew with
pork ribs and chorizo.
The best way to discover regional food is
by visiting one of the five Michelin-starred
restaurants in Santander, the region’s capital:
Cenador de Amós, El Serbal, El Nuevo Molino,
Solana and Annua. Here, Cantabrian cooking is
elevated to the status of haute cuisine by chefs who
harbour deep respect for their cuisine’s origins while
also imparting to it their personal flair.
second quality consists of mainly reds produced
by wineries located near the Liébana valley.
Many traditional products can be bought
preserved or semi-preserved, such as Cantabrian
anchovies. Laredo, Santoña and Castro Urdiales
account for 80% of the national production of
semi-preserved anchovies. Other preserves made
in Cantabria include tuna, sardines and other
varieties of seafood.
Cantabria also has a great confectionery
tradition. The excellent quality of milk and dairy
products has created sweets as exquisite as the
quesada pasiega (cheesecake) and sobao pasiego
(sponge cake). They are the perfect desserts to have
after a hearty, palate-pleasing Cantabrian meal.
LOCAL FLAVOURS AND PRODUCTS
In Cantabria, there are three cheeses with
Protected Designation of Origin (PDO): queso
de nata de Cantabria, quesucos de Liébana and
picón bejes-tresviso. A great accompaniment
to the cheeses is the wine. There are two Vino
de la Tierra (wines of the land) titles: Vino de la
Tierra Costa de Cantabria and Vino de la Tierra
de Liébana. The former mainly comprises white
wines produced by vineyards located near the
coast and influenced by an Atlantic climate. The
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CASTILE-LEON
Castile and Leon boasts one of the finest natural pantries in the world.
C
astile and Leon is one of Spain's largest
regions, dotted with plains, grasslands
and mountainous landscapes. There are
26 protected natural spaces and nine biosphere
reserves. The wealth of diversity has generated a
number of clearly differentiated ecosystems and a
wide range of agricultural and livestock resources.
The region is renowned for the quality and variety of
its cereals, fruit, vegetables, pulses, dairy products
and lamb, goat and pork meats and poultry, and
other products such as large and small game and
birds, honey, and outstanding mycology resources.
A FOOD-TOURIST’S DREAM
In Castile and Leon, there are more than 250
listed food and agriculture products, 61 of which
bear some kind of quality seal.The region is home
to 13 Protected Designations of Origin (PDOs)
and some of the world’s most highly-acclaimed
wines. Almost 150 wineries are open to the public
and there are five certified wine routes (Arlanza,
Ribera del Duero, Cigales, Rueda and Bierzo).
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Highlights of regional gastronomy events
include the annual Buscasetas, which is centred
on mycology and wild-mushroom cuisine,
tapas competitions based on miniature culinary
creations, tributes to the succulent roast suckling
lamb, and the calvote or magosto festivals based
on chestnuts and other forest products.
A HISTORY OF HOSPITALITY
There are more than 5,500 eating establishments,
some of which date back more than a hundred
years and are located in the historic quarters
of cities which are declared as World Heritage
by UNESCO, such as the old neighbourhoods
of Ávila, Salamanca and Segovia. Restaurants
offer culinary delights that range from simple,
traditional product-based dishes that evoke the
flavours of yesteryear to the most modern, avantgarde creations. All these are created by people
whose warmth, professionalism and vocation for
service is closely associated with the world of food
and wine in Castile and Leon.
CASTILE-LA
MANCHA
In Castile-La Mancha, visitors can try a tempting range of products
with Protected Designation of Origin status.
C
astile-La Mancha’s gastronomy is full
of pleasant surprises. Celebrate
friendship or love with these mouthwatering dishes: duelos y quebrantos (fried eggs
with ham and sausage, famous for its association
with Miguel de Cervantes’s literary classic Don
Quixote), ajoarriero (stew of cod and garlic),
gazpacho manchego (stew with flatbread),
migas (fried breadcrumbs) and tiznao (salted
cod with vegetables).
EXCEPTIONAL CUISINE,
INCREDIBLE PRODUCTS
In Castile-La Mancha, visitors can enjoy the
creative recipes devised by the region’s famous
chefs. Among the best restaurants are Manuel
de la Osa’s Las Rejas in Las Pedroñeras, Cuenca
(World Heritage City by UNESCO); Pepe
Rodriguez’s Michelin-starred El Bohio in Illescas,
and Adolfo Muñoz’s Adolfo in Toledo (also
declared as a World Heritage City by UNESCO).
La Mancha is also famous for its tapas. The
region hosts tapas days and tapas competitions
throughout the year. Visitors can savour a range
of simple, delicious local products such as the
oils from the mountains of Toledo, wines from
all the provinces, garlic from Las Pedroñeras,
cheeses from Albacete, Ciudad Real, Cuenca
and Toledo, honey from La Alcarria, saffron from
Toledo, Cuenca, Ciudad Real and Albacete, pan
de Cruz (artisanal bread) from Ciudad Real, and,
Almagro eggplants.
You will find exploring the mountains in
search of highly prized species of mushrooms
fascinating. Some of the most popular varieties
are amanita caesarea, boletus edulis, milk cap
and cucharera.
Castile-La Mancha’s spectacular natural
beauty beckons visitors to come and stay in the
region, in one of the country houses, where you’ll
wake up to the singing of the birds and the smell
of fresh bread. It’s the best way to bid farewell to a
trip made up of small pleasures of life.
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CATALONIA
Catalan wines and cuisine are world-renowned for their quality,
I
n Catalonia, vineyards are located just a few
kilometres away from Barcelona, the capital
of the region. The wine and cava (sparkling
wine) come in several qualities and types, so
much so that there are 12 Protected Designations
of Origin (PDOs), including three close to
Barcelona - Penedès, Alella and Pla de Bages.
This year, the government of Catalonia created
Premis d'Enoturisme de Catalunya (wine tourism
awards of Catalonia) to reward hotels, restaurants,
travel agencies and wineries that promote wines
from the region. The awards are handed out in
several categories ranging from innovation to ecofriendliness. Owners of wineries conduct tours and
educate tourists on the wine they cultivate. Visitors
can enrol for food and wine-pairing and wine tasting
workshops in exceptional places. They can even
have the opportunity to sleep amidst vineyards or
ride around them on a Segway.
AWARD-WINNING FOOD
Wine tourism in Catalonia finds its soulmate in the
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region’s gastronomy. Catalonia has been honoured
with the European Region of Gastronomy 2016 award
that highlights distinctive food cultures, sustainability
practices and gastronomic innovation. The region is
dotted with many Michelin-starred restaurants. The
2015 best restaurant in the world as per Restaurant
magazine is El Celler de Can Roca, located in Girona,
a city in northeast Catalonia. The region’s restaurants
strive to conserve traditional gastronomy by using only
local products. Only seasonal ingredients and produce
cultivated by farmers in the area are used in the dishes.
The palate-tickling experience that patrons enjoy is
only enhanced by the warmth of the people running
the restaurant who derive genuine pleasure in sharing
their region’s gastronomic delights.
© INSTITUTO DE TURISMO DE ESPAÑA – TURESPAÑA
originality, and variety.
EXTREMADURA
The culinary heritage of Extremadura reflects influences from Roman,
Jewish, Islamic and Christian cultures.
F
ew places in Europe offer an equal measure
of nature, heritage and gastronomy as
Extremadura does. Food from this region
holds international prestige. Famous products
include Iberian ham (famous for bearing the
‘Dehesa de Extremadura’ stamp), sausages,
cheeses called Torta del Casar, La Serena and
Ibores, paprika from La Vera, cherries from the
Jerte Valley, and of course, extra virgin olive oil.
CULTURAL AND CULINARY TRAILS
In Mérida, the capital of Extremadura, it is
possible to dine while watching over-2,000-yearold Roman monuments. In Cáceres (Spain’s
2015 Gastronomy Capital), you can have tapas
and a glass of wine in one of the most well
preserved medieval towns of Europe. Throughout
Extremadura, you can taste regional and Spanish
cuisine while enjoying rich cultural heritage.
Badajoz, Plasencia, Trujillo, Zafra, Hervás, among
other cities and towns, are steeped in history and
boast a wide range of restaurants and tapas bars
to satisfy the most demanding gourmet.
‘Dehesa de Extremadura’ and ‘Ribera del
Guadiana’ hold the Protected Designation of
Origin (PDO) honour. They are also tourist routes
that help visitors experience the region’s most
famous exports – ham and wine – respectively.
Guided tours of the countryside, wine tastings,
themed museums, speciality shops, courses in
ham-cutting and wine-therapy spa treatments,
will make you an expert in these two products,
which are considered to be the most emblematic
of Spaniards.
FUSION FOOD
The chefs of Extremadura know how to take
advantage of the fusion of cultures. On the menu
of a restaurant, you can find dishes of Muslim and
Jewish origin, food which came to Europe after
the discovery of America (such as peppers and
tomatoes), recipes from neighbouring Portugal
and desserts created in Christian monasteries
centuries ago.
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G
alicia offers more than 30 products, with
the Protected Geographical Indication
(PGI) honour. Highlights include wines
from five Protected Designations of Origin (PDO)
– Rías Baixas, Monterrei, Valdeorras, Ribeira
Sacra and O Ribeiro.
Galicia boasts 12 Michelin-star restaurants and
ranks fifth in Spain with this distinction. Twentysix restaurants have been awarded with a total of
37 Repsol Soles awards and 51 Galician eateries
and nine wineries have been awarded the Q for
Tourist Quality Mark.
BOUNTY FROM THE SEA
Galicia has 1,300 kilometres of coastline and
numerous seaside towns where fishing is one
of the main occupations. Exceptional weather
conditions and wealth of nutrients provided by
the Atlantic Ocean create a unique ecosystem
that is home to a wide range of seafood like
langoustines, scallops, spider crabs, velvet crabs,
shrimp and brown crabs.
BOUNTY FROM THE LAND
A blend of Mediterranean and Continental
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climates enable optimum growth of legumes,
vegetables and other garden produce in Galicia.
When it comes to meat, beef is the star product,
with the Ternera Gallega mark promoting quality
beef in Galicia. Hundreds of recipes feature this
beef, including exquisite sirloin steak, popular
carne al caldero (stewed beef) and caldo. Porkbased lacon con grelos (pork shoulder with
turnip) and sausages such as androlla, botillo, and
salchichón are also very popular.
Galicia has more than 300 enogastronomy
festivals. Turismo de Galicia has planned to
develop and promote enogastronomy tourism
as a cross-sector product. It includes supporting
festivals that celebrate enogastronomy products,
especially those declared as tourist attractions.
© INSTITUTO DE TURISMO DE ESPAÑA – TURESPAÑA
GALICIA
In Galicia, food and wine tourism attracts thousands of tourists.
LA RIOJA
In La Rioja, enotourism takes on a very playful, participatory form.
L
a Rioja is a small community with
many attractions for tourists. The wine,
undoubtedly, attracts many visitors, but
the region also has countless other offerings
that revolve around gastronomy and culture. In
addition, the community offers unique activities
that take advantage of its natural and economic
resources: the pilgrimage route called Camino
de Santiago, the ski resort of Valdezcaray and the
palaeontological park El Barranco Perdido.
A WINE WAR
Haro is famous for its fine red wine. It is the
region that gives its name to the Rioja wine.
Many wineries that can be visited Bodegas Roda,
Bodegas Lopéz de Heredia, Bodegas Gómez
Cruzado, Bodegas Muga, Bodegas La Rioja Alta,
Bodegas CVNE, Bodegas Martínez Lacuesta, and
many more. You can taste wine and buy wine in
the wineries. You could also choose to take some
guided tasting sessions, plan a visit to vineyards
and wine presses or simply take a tasting course.
In honour of San Felices, patron saint of the city of
Haro, the cliffs of Bilibio witness the famous wine fight
known as La Batalla del Vino de Haro, which takes
place on 29th June. In this case, an altercation is held
specifically between the Riojan town of Haro and
Miranda de Ebro to discuss the possession of an area
in the cliffs. It is a fun and crazy battle in which wine is
the only weapon available. During the course of this
event, all participants hurl gallons of wine at each other
and laugh and joke while their shirts turn pink due to
the wine. This wine battle takes place in a wonderfully
scenic spot located in the vicinity of a medieval castle.
At noon, after the wine battle, the revellers
return to the city where traditional dances take
place in the Plaza de la Paz, close to the City
Council of Haro. There is an understanding that If,
during any year, the Haro locals do not go for the
battle, then the area will belong to their Burgos
opponents. For this reason, the wine battle is an
event they can never miss.
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MADRID
The Spanish capital is a melting pot of food, culture and wine.
I
n Madrid, there are approximately 3,100
restaurants. Those selected by the Michelin
guide are: DiverXO with three stars, Santceloni,
La Terraza del Casino, Sergi Arola Gastro, Ramon
Freixa Madrid and El Club Allard with two stars,
and Kabuki Wellington, DSTAgE, Álbora, La Cabra,
Coque, Casa José, Chirón, Montia and Punto MX
with one star. Well-executed dishes, attentive
service and a caring environment are some of the
hallmarks of these restaurants.
FARMER’S MARKETS
AND FOOD MALLS
Madrid also hosts many street food markets
and malls. With over 20 food trucks and carts,
MadrEAT is held on the third weekend of every
month. Renowned chefs such as Estanis Carenzo,
Ivan Dominguez, Luis Arevalo and Mario Sandoval
are associated with this market. The Matadero
Madrid square hosts the Madrid Producers
market on the last weekend of each month. More
than 50 food producers and farmers offer the
best food products without any intermediaries.
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In this way, the market seeks to strengthen
local entrepreneurs while organic home-grown
products are safeguarded. Platea Madrid, a
gourmet food hall, spread across 5,800 sq m,
includes restaurants (some Michelin-starred),
offering several different cuisines: Spanish,
Mexican, Italian, Peruvian and Asian.
WINES FROM MADRID
Vineyards are located in the southeast or
southwest slopes around Madrid and in the
foothills of the Sierra de Gredos. The Albillo Real
Garnacha, is a popular white wine which one can
enjoy in the vicinity of the medieval Castle of the
Coracera, in San Martin de Valdeiglesias. It is also
possible to appreciate the values of Tempranillo,
a wine-blend, made from the Malvar grape in a
century-old winery.
The wines of Madrid are one of the best
representatives of contemporary Madrid culture.
Its core values are authenticity and exclusivity,
combining knowledge and sensory perception
with tangible and intangible cultural heritage.
MURCIA
The gastronomy of Costa Cálida, in Murcia, is one of the main reasons visitors
choose it as a holiday destination.
I
f you want to really know the Mediterranean,
you have to savour its gastronomy. And
there’s no better place for that than Costa
Cálida – an approximately 250-km stretch of
Mediterranean coastline – in Murcia.
AVANT-GARDE CUISINE
Caldera (rice dish accompanied by fish) is a
favourite combination in Costa Cálida. And there
are many famous restaurants here that make the
most of the local produce. Restaurant Venezuela,
in Lo Pagan, is famous for its seafood, especially
prawns, bream, flounders, lobsters and anchovies.
Restaurant El Sordo, in Ricote, is the best place
in Murcia to satisfy a meat craving. Here, you can
try dishes such as fallow deer loin in mustard
sauce, deer loin in Fondillón wine sauce, or grilled
deer tenderloin. Celebrated chef Firo Vazquez
owns El Olivar, in Moratalla, famous for its edible
papers and olive oil tasting workshops. De Loreto
in Jumilla and El Estudio de Ana, in Murcia city,
have both been listed in the 2015 Repsol Guide,
for their immaculate presentation, superior
service and world-class cuisine. Michelin-starred
La Cabaña de la Finca Buenavista is known for its
unconventional menu that includes shellfish and
seafood with mussels and sea urchins or turkey
with rice and anchovies. Murcia is a paradise for
vegetarians; you will love the dishes made with
vegetables from the Huerta (Orchard) region.
WINE WANDERLUST
Murcia offers optimal weather conditions for the
cultivation of grapes. Currently, Murcia has three
Protected Designations of Origin (PDOs): Bullas,
Jumilla and Yecla, which gather some of the best
wines in Spain, produced with Monastrell grapes.
One of the best ways to get to know the wines
is by taking part in Rutas del Vino (wine routes),
which include visits to wineries and wine-tasting
workshops.
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NAVARRE
If you love good food, you will find Navarre a very exciting destination.
ASADORES-HOPPING
You can enjoy the traditional atmosphere of a
sidrería (cider) house, standing next to a kupela
(large barrel) of fresh cider and tucking into a
traditional menu comprising cod omelette, T-bone
steak and cheese with quince jelly. Or, if you prefer,
try a good T-bone prepared in the time-honoured
way at one of Navarre’s asadores (steakhouses),
offering top-quality, charcoal-grilled cuts and
other delicious fare, such as sea bream, roast
lamb and suckling pig. For informal meals, there
is nothing better than going for pinchos and tapas
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and pairing them with a sampling of Navarre’s
delicious wines.
GOOD FOOD AND WINE
For the connoisseur of good food, there are
lots of food festivals in Navarre. Don’t miss the
Vegetable Festival, held in Tudela every spring, the
Grape Harvest Festival of Olite in late summer,
the Shepherd’s Day festival or Artzai Eguna in
Uharte Arakil with cheese as the star product, the
Pincho Week with dozens of bars offering special
tapas in the spring and the Cazuelica Week in
autumn, with appetising portions in traditional
earthenware.
In Navarre you can find all types of wines;
there are routes to discover wineries, high- and
low-altitude vineyards, sunny slopes and different
ways of understanding the drink of the gods.
There are classic concept wines, modern wines
and single-estate wines from one of Spain’s most
dynamic designations of origin; a paradise for
wine connoisseurs and an unbeatable place to
enjoy a tradition that spans thousands of years.
© ¨IMAGES PROVIDED FROM THE PHOTOGRAPH ARCHIVE
OF THE GOVERNMENT OF NAVARRE¨
N
avarre’s diverse landscape changes from
north to south, making it the perfect
place for a gastronomic joyride.Here you
can enjoy game, wild mushrooms, beef, apple
cider, dairy products, foie gras and other duck
products in the Pyrenees. You can also taste top
wines and juicy lamb in the Middle Zone and
exquisite vegetables in La Ribera. As a finishing
touch to your meal, you can savour a cold glass of
Pacharán (a liqueur made using sloe berries).
VALENCIA
There is a lot more to the cuisine of Valencia than their world-famous paella.
T
he third largest city of Spain, Valencia is
steeped in mesmerizing Mediterranean
flavours. The city and the community
boast one of the healthiest cuisines in the world.
Chefs innovate traditional recipes that are based
on the bounty of natural ingredients sourced from
the coast and inland areas.
TASTE-BUD TICKLERS
Valencia’s landscapes are varied, its history is
extensive, its symbols of culture are prolific and the
revelry is joyful. A common feature in all this is the
food which reflects the mark that many civilizations
have left behind on this Mediterranean region.
Paella is Valencia’s most famous dish. The
method of making paella and its history go back
centuries, and the revered dish also has some
variations; there are baked, sweet, seafood, crusty,
black rice, and many other types of paella. There
are other, equally old (but perhaps not-so-popular),
dishes as well, such as ice creams, turrones, sweets
of Arab origin, gazpachos and horchata.
To accompany these great dishes, Valencia also
offers excellent wines. There are three officially
recognized Protected Designations of Origin
(PDOs): Alicante, Utiel-Requena and Valencia
in addition to the wines produced in the area of
Beniarrés (north of Alicante) and those protected
under Castelló, the Spanish geographical
indication for Vino de la Tierra (local) wines from
the Castellón province.
GREAT MASTERS OF THE CUISINE
There are more than 14,500 restaurants, bars and
gastrobars, which combine the best raw materials
with the most advanced culinary techniques.
Fourteen of the restaurants in the region hold 16
Michelin stars. Among the renowned Michelinstarred restaurants, Quique Dacosta, located
in Denia, in the province of Alicante, has three
Michelin stars and is at the forefront of cuttingedge gastronomy in Valencia.
21
SPAIN TRAVEL:
USEFUL TIPS
S
pain is a Schengen country. Applications for
Spain visas are granted by The Embassy of
Spain in India, located in New Delhi and the
Consulate General of Spain in Mumbai through their
Visa Application Centres operated by VFS (India)
Limited in New Delhi, Mumbai, Bengaluru, Pune,
Kolkata, Chennai, Kochi, Chandigarh, Jalandhar,
Hyderabad, Ahmedabad, and Puducherry. For more
details, visit www.vfsglobal.com/spain/india.
GETTING THERE:
1 Most European and Middle Eastern airlines have
connections to Spain.
2 The travel time to Spain from a European capital is
approximately two to three hours.
3 Barcelona, Madrid, Málaga, Valencia, Mallorca, Bilbao,
Santiago de Compostela, Tenerife and Gran Canaria are
connected by air to major European capitals.
4 The currency of Spain is the Euro.
GETTING AROUND:
Travelling by car is highly recommended if you intend
to visit different cities. Highways and well-connected
roads in Spain amount to 1,03,020 miles in total,
ensuring the best connectivity via road – one of the
best in Europe.
Travelling by train is also a quick and efficient
option. Spain has a large railway network, which ranks
second in the world. The AVEs (high-speed trains)
will mesmerize you with their speed, punctuality and
comfort. You will find train schedules and tariffs on this
website: www.renfe.es. Booking online is also possible.
Transportation by buses is very popular since the
coaches reach places where trains do not go. Buses
offer travellers convenient schedules and extensive
connectivity within Spain.
Travelling by plane is also a good choice since all
the places in Spain are located an hour by plane from
each other (except Canary Islands) and it will save you
a lot of time if you need to cover long distances.
WEATHER IN SPAIN
Spain has a predominantly warm Mediterranean
climate, with dry summers and winters with balanced
temperatures. Spanish weather is the most diverse
22
in Europe due to Spain’s location, coasts, mountains
and large land mass. If you travel to the north, to the
Cantabrian coast, you will find a temperate climate
with high rainfall. Winters are mild and in summer,
temperatures rarely exceed 25ºC.
However, in the higher parts of the country like the
Pyrenees, the mountains of Sierra Nevada, the Central
and Iberian ranges, and the Cantabrian Mountains,
the climate is harsher and it is common to see snow
from the beginning of winter to the end of spring. The
interiors of Spain have extreme winters and summers.
The Canary Islands, facing the coast of Africa,
have mild climate throughout, with a yearround average of 22ºC on the coasts, and minor
temperature differences between day and night.
Balearic Islands temperature in winter, from
December to March, ranges between 9.7ºC and
16.5ºC on average. June onwards, the summer
temperature rises and ranges between 19.8ºC
minimum and 30ºC maximum (in the months of
July and August). By autumn, the Balearic Islands
have average temperatures that fall between 15.9ºC
minimum and 23.4ºC maximum in the month of
October.
The east of Spain (the Mediterranean coast),
experiences hot dry summers and mild winters.
Sunshine is abundant, averaging six hours a day
in winter and 12 in summer. Rainfall is highest in
autumn and winter and very low in summer.
DRIVING IN SPAIN
In order to drive in Spain, you must be 18 years old
or over. To rent a vehicle, you must be 21 or over.
Many companies also require you to have held your
driver’s licence for a minimum of one or two years.
Remember that you will also require a credit card to
rent a vehicle.
A valid driver’s licence: If you are the citizen of
an EU member state or a citizen of Switzerland,
Norway, Iceland or Liechtenstein: you only require
your valid driver’s license. If you are from another
country you will require an International Driver’s
Licence. Given that rules change from time to time,
we suggest that you verify these requirements
before you start your trip.