Spain is known throughout the world for our excellent and varied cuisine.
Beyond its mere nutritional function, the gastronomy in Spain is a way of life, based on the use of the highest quality fresh ingredients and centuries of culinary refinement, leading to UNESCO’s recognition of our Mediterranean as an Intangible Heritage.
Each region of Spain has its own cuisine with very distinct features that take advantage of the best raw materials of the area, such as fish and seafood from Galicia or Iberian ham from Extremadura, not to mention the ever-present olive oil.
This deep-rooted gastronomic culture has undoubtedly positioned Spain at the peak of world cuisine, with chefs such as Ferrán Adriá, Aduriz, Arzak, Joan Roca, or Subijana, to cite some examples.
If you want to mingle with the local population, there is nothing like trying the tapas and pinchos in our bars; these are miniature samples of the regional cuisine elevated to the category of art.
With the largest area of vineyards in the world, Spain has become synonymous with wine.
Famous appellations such as Rioja and Jerez, among others, make way for the hundreds of wineries putting all their effort, love and knowledge at the service of this drink each year to delight the most demanding palates.
Entering any of our cellars, from the most avant-garde, designed by internationally famous architects, to the oldest, with centuries of history behind them, is quite an experience.