One week in Spain through 7 dishes
If you are on this page, it probably means you have made up your mind and you are planning a holiday in Spain. Excellent! If you’re visiting our country, sooner or later, we’re going to end up talking about food. It’s inevitable. We Spaniards are very proud of our food and our wines. And we believe that Spanish gastronomy is one of the absolute best things about travelling to Spain.
As a local, a devoted foodie (though I don´t like this word too much!), and as someone who fully loves our tradition of aperitivo hour and endless sobremesas (the time we spend on the table with a coffee or a liquor), I’ve decided to take on a challenge: squeezing everything you shouldn’t miss eating in Spain into just 7 traditional dishes. Let´s say you plan a 1-week trip to Spain. So here you find the 7 dishes I believe you should not miss in that week.
Believe me when I say that to narrow a list to just 7 dishes has not been easy. Spanish gastronomy varies widely, with many options. So 7 dishes are not enough… and I feel bad I left out many amazing dishes! But I believe that the ones included capture the essence of our cuisine, and that, if you have the chance, you should try them during your stay.
Since Spain is mainly known for its amazing tapas, along with each of the dishes, I will also introduce you to a typical tapa or pincho that locals from that same region also love to order before lunch. It’s one of the most social and most enjoyable traditions we have. And naturally, another thing worth highlighting is wine, which is so deeply rooted in both our gastronomy and culture. The wines deserve their moment too: the perfect companion to every single dish.
So… let’s start!
7 dishes for 7 days in Spain
Day 1. Fricandó. Catalonia
Catalonia is a region of contrasts in the best possible way. Here, the sea and the mountains coexist within surprisingly short distances of each other, and its cuisine reflects that.
Thanks to the Mediterranean climate, the region enjoys an incredible variety of produce, from seafood to vegetables grown in the fertile masias, a word used in Catalonia to describe the house or mansion that controls its surrounding fields and vegetable gardens.
But the dish I’m bringing here is more a “mountain dish”: one of the region’s all-time favourites, and that once you try it, it’s easy to understand why: fricandó.
Fricandó is a slow-cooked beef and mushroom stew with a particularly interesting backstory. Unlike many traditional Spanish dishes that were born in rural kitchens and farming communities, this one has slightly more refined, urban roots. It is believed to have been influenced by French cuisine (think of beef and mushroom, and Bœuf Bourguignon comes quickly to mind – which had a strong presence among the Catalan aristocracy and bourgeoisie at the time.
Over the years, though, the dish slowly became something unmistakably Catalan. Fricandó is a comforting and rustic dish, in the best sense of the word, deeply connected to local ingredients, and built around that Mediterranean tradition of cooking things slowly and properly. Although it can be enjoyed all year round, fricandó really comes into its own in autumn: when mushrooms are at their very best. It’s also the perfect excuse to get lost among vineyards when the landscapes of Priorat and Penedès wine regions are at their best.
When it comes to aperitivo, there’s one absolute classic that never fails: pa amb tomàquet. Bread, tomato, garlic and olive oil, that’s it. Simple, but unbelievably good. A true staple that has travelled far beyond Catalonia and won people over all across Spain. It’s almost hard to believe something so delicious started as a humble way to make use of stale bread, simply rubbing it with ripe tomato to soften it and bring it back to life. Traditionally, it’s served in the middle of the table, made for sharing and for kicking off any meal the right way. “Pan con tomate” is a classic dish in our private tapas tour in Barcelona.
In the end, both of these are pure Mediterranean essence, not just because of their ingredients, but because of how they’re enjoyed: shared, unhurried, and always in good company.
Insider Tip. For a more authentic and less touristy experience, you can try fricandó and many other traditional dishes at Fonda Pirenaica in Barcelona, while also escaping the atmosphere of the more tourist spots!
Day 2. Txangurro. Basque country
On your second day of this tour of Spain let me drive you to the Basque Country. Green mountains contrast with the image most visitors have of Spain. The Basque Country is considered by most Spaniards as the country´s top culinary destination. Cities like San Sebastian and Bilbao have quietly (or not so quietly) become world references when it comes to food and food innovation, like the one set by the Basque Culinary center. But we stick to our approach and stay with tradition, and after quite a bit of thinking, I’ve chosen what I believe best represents the region: txangurro a la donostiarra.
And yes, I know, what about bacalao a la vizcaína, bacalao al pil-pil, or marmitako? Honestly, choosing between them feels almost unfair. But txangurro just has everything going for it: the name (from Basque, meaning spider crab), the story behind it, and, because personally, I love it.
Txangurro a la donostiarra is the pure taste of the sea: spider crab cooked with onion, pepper, tomato, and a splash of brandy, all baked inside its own shell. The Cantabrico (part of the Atlantic) is right there, and it defines Basque cuisine in the most direct, generous way possible.
The origins of txangurro go back to the fishermen, who used to prepare spider crab in a very simple way. But the dish as we know it today was born in San Sebastián at the beginning of the 20th century. Around that time, the aristocracy began spending their summers in the city, and local chefs took a humble ingredient and turned it into something refined and elegant, designed to impress high society. So… are you ready to taste a classic with a story behind it?
If we talk about aperitivo in the Basque Country… well, how do you even begin to sum it up? With so many amazing pintxos or tapas districts in the Basque Country, almost every bar has its own pinxto! So let me go for an obvious choice. There’s one thing that simply cannot be left out: gildas.
These little skewers are proof that you don’t need much to create something brilliant: an olive, an anchovy, and a guindilla pepper. That’s it. And yet you get this perfect bite that’s salty, tangy, and just a little spicy. The name? It’s said to come from Rita Hayworth’s character in the film Gilda, green, salty, and a bit fiery… and somehow it fits perfectly.
While you’re in the Basque country, txakoli and cider are non-negotiable. Both are deeply tied to Basque tradition, and both are made for sharing around the table with good food and even better company. We always try to make sure our private food tours in San Sebastian illustrate exactly this.
And I could easily go on about sociedades gastronómicas, those private food clubs that are such a big part of local life… but that’s a whole story on its own, so we’ll leave it there for now.
Insider Tip. try the famous txangurro pintxo at El Globo for a more casual Bilbao-style experience. Our guides always recommend El Globo to our customers enjoying a private Bilbao tour. Another option is to enjoy a traditional version at Saltxipi in San Sebastián’s Gros neighborhood.
Day 3. Patatas a la Riojana. Rioja
And next up on our little food journey across Spain, we land in Rioja.
The moment you hear “Rioja”, wine is probably the first thing that comes to mind. And fair enough. Its Tempranillo reds are known all over the world, and for good reason, they’re the kind of wines that can win over pretty much anyone. But Rioja is not just about what’s in the glass. The food here is just as impressive: honest, flavour-packed, and deeply tied to the land. The kind of cuisine that quietly surprises you in the best possible way.
To represent this region, I’ve gone for patatas a la riojana, one of those dishes that proves you don’t need anything fancy to create something unforgettable.
At its core, it’s just potatoes slowly cooked with chorizo, peppers, and garlic, but what comes out of the pot is pure comfort: rich, smoky, and full of character. It’s the kind of food that warms you from the inside out.
Originally, this was proper countryside cooking, the sort of hearty, no-nonsense meal made for people working long days in the vineyards and fields. Nothing complicated, just honest ingredients doing their job and doing it well. And that’s probably why it has stood the test of time. What was once a simple workers’ dish is now a beloved classic and a real symbol of La Rioja’s culinary soul.
I said it from the very beginning: this was never going to be easy… And now, I can almost picture myself on Calle Laurel, ready to enjoy some tapas with a glass of wine in hand. But here’s the problem… I can only pick one! If this were real life… what a dilemma.
So, which one do you choose? That is the question. There are so many delicious options that, honestly, I’ve been thinking about it for a while and I still can’t decide. So the only sensible thing to do is exactly what locals do: go from bar to bar, tasting a bit of everything and soaking up the atmosphere.
Mushrooms, cod, croquettes, chorizo, stuffed peppers… and plenty more where that came from.
And the essential rule? A pincho in one hand, and of course, a glass of Rioja in the other. That’s how you do La Rioja properly.
Insider Tip. Where to enjoy patatas a la Riojana? Nearly everywhere you go in Rioja you will find them. I have amazing memories of the patatas at Asador Jose Mari not far from Labastida (an amazing medieval town)
Day 4. Sucling pig. Castilla Leon
Castilla y León isn’t always the first region that comes to mind when you think of Spain. Cities like Salamanca, Segovia, Burgos or Ávila are all Unesco sites and bring the visitor a true picture of daily live in Spain. Far from the sea, far from Barcelona or Madrid or the main highlights, this is as close as it gets to real Spain. Cold winters and large extensions to grow animals shaped local food through the centuries. And there is really no debate: Castilla is all about the roast. The only problem is choosing between two legends… suckling pig or roast lamb. And honestly, there’s no easy answer to that one.
Personally, I would say both, but if I really had to choose, I would go for the suckling pig. That crispy skin, the tender meat, and that delicate, almost subtle flavour make it absolutely irresistible. It’s genuinely hard to say no to it.
And what’s surprising is that, in terms of ingredients, it couldn’t be simpler: just water and salt. But as always with the best traditional dishes, simplicity is a bit of an illusion here. Achieving that perfect result is anything but easy. Even if it might look like something you could easily recreate at home, the truth is it requires real skill: the type of oven, the roasting technique, and precise control of time and temperature are all essential to get that signature texture and finish…. Not to speak of the essential quality needed for its main ingredient, tenderness is crucial.
As in all previous regions, aperitivo comes first to build up the appetite. It’s worth remembering that we’re in colder lands here, where the cuisine naturally leans towards hearty, flavour-packed dishes designed to bring warmth and energy.
A safe bet? Torreznos. Yes, they might look simple at first glance, but when they’re done properly, they’re absolutely irresistible: that crispy crackling, the juicy interior, and that deep, savoury flavour make it impossible to stop at just one. That said, they’re definitely not for the faint-hearted, we’re talking about a proper, no-nonsense calorie celebration.
If you’re after something different, patatas revolconas are another great option, traditional, comforting, and full of character. It’s a rustic dish made with mashed potatoes seasoned with garlic and paprika, giving it that perfect mix of creamy, smoky, and crunchy.
And as we’ve said, this is a land where the cold really does bite, so there’s no better way to go along with all these dishes than with a good wine red wine from Ribera del Duero.
Because when you bring together a proper aperitivo, a great roast, and a glass of Ribera del Duero, the whole experience of Castilla hits a completely different level.
Insider Tip. Where to enjoy Cochinillo? Segovia is a very safe bet. We include Cochinillo on our private tour to Segovia from Madrid and customers always love it!
Day 5. Cocido Madrileño. Madrid
We arrive in Madrid, where the undisputed star of the table is cocido madrileño: vegetables, legumes, and meat all in one generous, comforting dish.
It’s essentially an urban evolution of the hearty stews that have been cooked across the Iberian Peninsula since medieval times, and it reflects a very practical kind of cooking, resourceful, nourishing, economical, and packed with energy.
It also carries echoes of the cultural blend that has shaped the peninsula over the centuries, Christian, Jewish, and Muslim influences all contributing in their own way to the use of legumes, slow-cooked broths, and the idea of a complete, all-in-one stew.
As a curious note, it can be enjoyed all at once, or, as it became popular in Madrid’s taverns during the 19th and 20th centuries, in what is known as the “three-course serve” (tres vuelcos).
It’s a way of serving it in 3 stages: first, the broth, usually enjoyed as a soup with noodles, light and deeply comforting; then comes the second course, with the chickpeas alongside vegetables like potatoes, carrots, and cabbage; and finally, the third course, featuring the meats, pork belly, beef shank, chorizo, blood sausage, and the rest of the rich cuts that make up the cocido.
Personally, this is the version I enjoy the most, because it turns the meal into something almost ritualistic. And if you’re in Madrid and decide to try it, this is really the way to do it: it’s not just about eating a dish, it’s about stepping into a tradition that has been on the table for centuries.
Next time, I’ll talk about the squid sandwich and Madrid’s Plaza Mayor… and what on earth the two have to do with each other. Spoiler: quite a lot.
But I’ll save that for the next one, otherwise we’d be here forever…
In Madrid, you can pretty much try any aperitivo from across Spain. As the capital, it has absorbed, and continues to absorb, influences from every autonomous community. That constant movement of people from all over the country has turned its food scene into something like a living summary of Spanish cuisine: from the most traditional castizo recipes to specialties that originally belong to other regions.
That’s why, on a single Madrid bar counter, you can find everything from a perfectly made Spanish omelette to gildas, croquettes, potato salad, and all kinds of regional bites that have naturally become part of the local culture. Madrid truly offers such a wide variety of aperitivos that it somehow manages to bring all of Spain together in one place. We try to illustrate this on our private tapas tours in the capital. We carefully select the taverns, and the menus to ensure you enjoy an interesting walk and get to know authentic, traditional tapas on the way!
That said, if you had to choose just one tapas dish, the answer is pretty clear: tortilla de patatas. And with it comes the great national debate: with onion or without? For me, I’ll admit it, I lean towards no onion. But honestly, the real secret isn’t the onion at all; it’s how well it’s made. When it’s done right, even the onion version can be outstanding. In the end, it’s just eggs, potatoes, salt… and maybe onion. Simple, but surprisingly divisive. You’ll probably have to try both to figure out where you stand, or maybe you never really pick a side. Visitors to Spain say sometimes: tortilla is over-rated… and maybe they leave with this idea because they do not try a proper one. When this happens, their face changes. “Yes, now I understand”
Insider Tip. Where to enjoy Cocido? Try at La Bola or Malacatin or Lardhy. The cocido at Malacatín is hearty, rustic, and traditional, while the one at Lhardy is more refined, elegant, and classic.
Day 6 - Oaxtail, Rabo de Toro. Andalusia
It’s not easy to pick just one dish from Andalusia, because we’re talking about the largest region in Spain, with a cuisine that’s rich in history, lots of cultural blending, and a lot of personality.
Beyond the world-famous and wonderfully refreshing gazpacho, today, as in the rest of this article, we’re stepping into more serious territory: hearty dishes, the kind that take time, patience… and, of course, a good glass of wine on the side.
And then comes the real star of the show: rabo de toro.
A dish that honestly feels made for a post about wine, because so much of its magic lies right there, in that slow cooking oxtail with red wine, along with vegetables like onion, carrot, and garlic, and a handful of spices that turn everything into a proper flavour bomb. Hours and hours over low heat until the meat becomes so tender it almost falls apart on its own, and a rich, intense sauce that practically demands bread… and, of course, another glass of wine.
What’s even more interesting is its humble origin. Traditionally, it was made using the less valued parts of the bull after bullfights, like so many other great dishes born from resourceful cooking. But what started as a simple, no-frills recipe eventually became one of the great icons of Andalusian cuisine. And honestly, it’s not hard to see why.
When it comes to aperitivo in Andalusia… yes, Iberian ham would probably be the easy answer, because at this point I don’t think I’ve ever met anyone who can say no to a good plate of jamón.
But just like we did with gazpacho, we’re going to take it one step further and go for something truly rooted in the south: pescaíto frito.
Because it really has everything you could ask for in an aperitivo: simple, unfussy, and made with outstanding ingredients. Fresh fish dipped and fried in hot olive oil until perfectly crisp on the outside and tender inside.
And it makes perfect sense: Andalusia is surrounded by coastline and covered in olive groves, so this combination almost feels inevitable.
Insider Tip. Because of its origins and connection to bullfighting, the cities with the strongest bullfighting tradition are also the ones best known for oxtail stew. In Córdoba, Seville, and Ronda, you’ll find this dish in many traditional taverns. At La Albacería de San Lorenzo in Seville, I had oxtail on my last visit to the Andalusian capital… absolutely delicious!
Day 7 - Paella. Valencia
I have not forgotten it. There’s really no debate here: it’s Spain’s most iconic dish. But while almost everyone has heard of paella, far fewer people actually know where it comes from.
The word itself, paella, comes from the Latin patella, meaning pan or flat dish. And originally, it referred to the cooking vessel rather than the rice itself. Over time, though, the name naturally shifted to the dish we all know today. But locals in Valencia do keep talking about “Arroz con cosas” and paella as the pan.
Authentic Valencian paella was born in the rural huerta around Valencia, among farmers and field workers who would prepare simple meals using whatever ingredients they had on hand. The result? A humble rice dish that quietly became a true gastronomic legend.
It is said that people in the fields would cook it over wood fire, using local ingredients like chicken, rabbit, green beans, etc, creating the traditional recipe we now recognise as classic paella.
So if you’re in Valencia, there’s one thing you simply can’t miss on your trip: trying a proper paella. And if you get the chance, don’t skip the famous socarrat. What is it? That golden, slightly crispy layer of rice that forms at the bottom of the pan… and for many, it’s actually the best part of the whole dish.
If there’s a traditional Valencian aperitivo, it has to be esgarraet. A simple dish made with roasted red peppers, salted shredded cod, garlic, and a generous drizzle of olive oil. The result is something surprisingly special, usually served with crusty bread to scoop it all up. As I mentioned before, it’s one of those dishes that proves that, more often than not, the simplest ingredients are the ones that taste the best.
Insider Tip. For me, there’s nothing like enjoying a paella in one of the restaurants in Albufera Natural Park, the natural park near Valencia. It really feels like rice is in the air there, and locals still go as a family tradition to enjoy a rice dish in the Albufera on Sundays
And so we come to the end of this little journey through some of Spain’s most iconic flavours.
Trying to narrow it down to just seven dishes was never going to be easy. Spanish gastronomy is vast, and every city, every village, and every family has its own recipes, its own stories, its own way of doing things. From the start, this was always going to be a very selective snapshot, personal choices, knowing full well that seven plates can only ever scratch the surface of everything this cuisine really is.
I hope you have enjoyed this article and that I have shared some good ideas and tips for your next trip to Spain. The truth is, you could spend a lifetime exploring Spanish food and still not get through it all. And that’s probably the best part of it.
In the end, there’s only one real way to experience it properly: by sitting down at the table, taking your time, and enjoying it without any rush.
And of course, let’s not forget the wine. Because in Spain, it’s not just about eating well… it’s also about sharing the table, sharing moments and traditions, and raising a glass! Salud!
Some ideas to enjoy food tours in Spain
Seville private tapas tour
Experience Seville through its flavors on this Private Tapas Tour in Seville, created for travelers who want to enjoy the city at a relaxed pace while discovering its rich culinary and cultural traditions. Seville lives around its bars and plazas, and going out for tapas is one of the most authentic ways to connect with local life. This tour is perfect to get to know Seville and taste it with a local guide. … Read More
Private San Sebastian food tour
This Private food Tour in San Sebastián offers a unique way to experience the city’s culinary soul, designed for travelers seeking an intimate and leisurely journey through one of the world’s most celebrated gastronomic destinations.
Going for pintxos in San Sebastián is almost a ritual, it’s much more than just eating: it’s socializing, discovering local flavors, and immersing yourself in Basque culture. … Read More
Barcelona private tapas tour
What makes our Private Tapas Tour in Barcelona special is the balance we’ve perfected between discovery, comfort, and authenticity. Unlike large group tours, which can be hectic and overwhelming, this experience is designed for those who prefer a more personal and relaxed exploration of Barcelona’s culinary culture. … Read More
Madrid private tapas tour
Tapas are more than food in Spain, they offer a rare window into local life and culture. On this private tapas tour, you’ll experience Madrid through its flavors and traditions, guided by an expert who knows how to bring the city and its history to life. … Read More