13 Passeios gastronómicos em Spain

Every Spanish region has its own flavours: Catalan tapas and vermouth in Barcelona, authentic paella and horchata in Valencia, Madrid's cocido and churros, Andalucía's fried fish and sherry, and Basque pintxos culture in the north. A local guide walks you between the best spots — markets, family-run bars, bakeries and bodegas — sharing the history and the ordering tips that turn a meal into an experience.

On a Spanish food tour you'll typically:

• Visit 4–6 hand-picked tapas bars, markets or bodegas on foot
• Taste regional specialities — tapas, jamón, cheeses, paella, wine and vermouth
• Learn local etiquette and the stories behind each dish
• Explore in a small group with a food-loving local guide

Spring (April–June) and autumn (September–October) are the sweet spots, with warm days, blooming courtyards and manageable crowds; Seville's April Fair and Las Fallas in Valencia (March) are highlights. Summer (July–August) is hot, especially inland in Madrid and Andalusia, but ideal for the northern coast and islands. Winter (December–February) is mild in the south, quieter for city sightseeing, and brings skiing in the Sierra Nevada and Pyrenees.