I admit, I tend to be little trepidatious when hearing of an authentic Spanish Tapas restaurant outside of Spain. I think of “authentic” Mexican food at Chipotle, or “traditional” Chinese food at “Big Bowl” – essentially, complete shams. (Photos in this post by browners82)

A tapa means more than a small plate of food you can hold in one hand while imbibing various vinous beverages in the other. To me, authentic tapas must resemble commonly found recipes in Spain, such as patatas bravas, tortilla de patatas or croquettes. Not to say that I’m not open to innovation and creativity, but when a menu claims it serves authentic Spanish tapas, and I read “spicy black beans with grilled calamari” or “fried plantains sprinkled in rock salt” on the menu, I want to scream. Why? In short, because it’s not Spanish! You may find it on a Spanish menu in Central or South America, but it’s not a traditional dish from Spain.

What else qualifies a Spanish tapas restaurant as authentic? Although not a requirement, I like cohesiveness. If a restaurant claims to feature Catalan food, I assume they will have pan con tomate, butifarra and spinach with pinenuts, at the very least. And if I’m lucky, the interior design will highlight the works of Miro or Gaudi, while music from Albert Pla, Carles Sabater i Hernández or Ailyn flow through the restaurant. What I don’t want to find are Basque tapas, American music and French interior design. Call me a purist, but I take truth in advertising seriously. Side note: I’m not admitting to the fact that most Spanish tapas bars pump out American pop songs. Let me live in my traditional happy place.

Fortunately, both of the Spanish tapas restaurants in London, Barcelona Tapas and Casa Brindisa, surpassed my expectations. Claiming to be “authentic” representations of what you’d find in Spain, I walked away feeling rather impressed with not only their food, but their very real connection to Spain.

Barcelona Tapas

Launched in 1991 by father and son team, Martin and Davis Dalmau, Barcelona Tapas is chain of brightly colored, Gaudi-styled restaurants scattered across London. Snuggled deep underground on Botolph Street, the restaurant I visited offered a sense of airy playfulness with its festive citrus walls, brightly colored mosaics and oddly paired black and white checkered floors, giving it a stylish diner feel.

The food menu, long and expansive, felt more like a religious tomb to tapas than a simple lunch menu, boasting of over 50 dishes from across Spain. From the famed Galician Octopus drizzled in olive oil and sprinkled in paprika (a dish I truly wish I tasted – as it’s a true litmus test of a good tapas bar) to Catalan Habas served with butifarra negra and broad beans, their menu is as diverse as Spain itself. We tasted a handful of tapas from their menu including the tortilla de patatas, which was firm, savory and flavorful. Fortunately, this was not the case. The pimiento de patrons, a small and occasionally spicy sauteed green pepper, came alive in my mouth with a touch of sweetness behind a meaty and juicy texture. This is a personal favorite of mine, and one I take seriously when enjoying tapas! And of course, we licked our fingers on their famed Jamon Iberico, a high quality cured ham that is equivalent to entering the gates of heaven. From the small array of tapas I shared among friends, they were all served in a simple, no frills manner, highlighting only the quality of the ingredients and the authenticity of its preparation.

The wine list was of equal quality, offering an enormous selection of Spanish wines ranging from the smallest of quality regions to the largest, each and every one available by the glass. This, my friends, is a major selling point because I can’t even find this in Spain! From Txacoli in the north to Sherry in the south, and from wines made of Monastrell in the east to Alvarino in the west, there is something for everyone. My only caveat being that although their house wine is perfectly fine, with so many interesting wines to try by the glass, I wouldn’t waste your time.

And as for prices, across the board, both the food and wine menu are completely reasonable. Where you might be a little offset is their informal and abrupt style of service. Waiters are fast and furious, and expect you to call their attention if you need them, as opposed to being waited on hand and foot. But if you want authenticity, this style of service is as real as you’ll find anywhere in Spain, typically cultivating the art of patience and humor. Just repeat the mantra, “no pasa nada”.

Casa Brindisa

Casa Brindisa is an entirely different creature. Although similar to Barcelona Tapas in that it too is a chain with restaurants peppered across London, it felt more artsy and rustic in its expression. Visiting the South Kensington location right before the dramatic lunch rush, I spent a good hour chatting with José Pizarro, who runs the umbrella company, Tapas Brindisa, named after the Spanish foods import company set up by his colleague Monika Linton. Inquiring about his philosophy and ambitions for the restaurant, he replied, “I want simplicity! I want to offer people a chance to taste real everyday dishes across Spain.” Let’s be clear, I’ve never seen or heard of his famed deep fried Monte Enebro goat’s cheese drizzled with orange blossom honey, anywhere in Spain, but I’m not complaining. Any dish that leaves a permanent grin on my face as I drudged my way through the rain soaked streets of London that afternoon is a friend of mine!

I might also suggest his homemade Gordal olives stuffed with orange and marjoram, a lovely and bright flavor that would have paired beautifully with Manzanilla – though not bad with my glass of Albarinho in hand. Here too you can find a wide range of cured Iberian jamon, spanish cheese, and traditional tapas such as the patatas bravas and croquettes, as well as heartier dishes like the Iberian pork tenderloin with Oloroso sherry and roasted apple. My only major complaint for the food was its liberal application of salt. Although I’m someone who should have a salt lick attached to my chest, as I adore this beautiful and perfect mineral, it has been known to kill a dish or three.

The ambiance was warm, yet minimalist, with simple wooden tables, low lighting and an overall casual feeling. Follow the stairs down below and you’ll encounter a quaint, little deli in front of the equally charming loos.

The wine list is equally diverse, with selections from across the great peninsula. Selected wines by varietal are offered by the glass at extremely reasonable prices. In regards to service, because I was sitting at the bar, I didn’t experience it in its full glory, but from what little I saw, servers were courteous, attentive but gave off a slightly haughty, self-important air when interacting with customers. Then again, the bartender did perform a impromptu Flamenco piece, which was either his form of flirting or simply a moment of pure musical expression. Wherever his toe tapping, hand clapping, inspiration came from, I thoroughly enjoyed his rather unexpected performance!

In Summary

Are both of these restaurants worthy of your time? Yes! Although different in their atmosphere and approach, each offer quality tapas at a reasonable price. And to be perfectly frank, I’d rather eat here than at half of the restaurants in my little town of Terrassa, Spain!

Do you have an experience with either of these restaurants? Or do you have an “authentic” Spanish tapas restaurant you want to suggest in your neck of the woods?

Cheers,

Gabriella Opaz

Barcelona Tapas
15 St Botolph Street (ent Middlesex St)
Tel 087 1971 7221
Mon-Fri 11:00-23:00
Sat-Sun Closed
Website:http://www.barcelona-tapas.com/ (Flash heavy)
Twitter: @barcelonatapas
Facebook: Click here

Casa Bridisa
7-9 Exhibition Road
London
SW7 2HE
Tel 020 7590 0008
Monday to Saturday : 12 midday to 11pm
Sunday: 12 midday to 10pm
Website: http://www.casabrindisa.com/
Twitter: @Jose_Pizarro

Learn more about Blogging and Social media

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Editor’s note: Everyday, we come across fantastic articles on an Iberian food, wine or cultural experience by a blogger. Some are based here in Spain and Portugal, while others are chiming in halfway around the globe with a new Portuguese recipe or Spanish wine. So in the spirit of sharing quality content, we’re featuring a section on Catavino called, “Iberian Spotlight”, highlighting articles we feel are too great to pass by. Many of these bloggers aren’t getting the recognition they deserve, and by spotlighting them, we’re hoping to show added appreciation for their effort!

Catalan food, as observed by my friend Sebina, can be a little heavy sometimes. This mainly comes down to a love of recipes involving beans, especially in conjunction with lots of pork products. A classic combination is Botifarra amb Mongetes, sausage and beans… but that’s a tad dull if you ask me. Instead, I prefer ‘Beans a la Catalana‘, made with either mongetes (big white beans) or fabes (young green broad beans). This is my made up recipe for Mongetes a la Catalana, another great rustic dish for wintry days and evenings. The measures are based on serving four or five people. (photo by JaulaDeArdilla)

What you will need:

• About 700g of good Mongetes blanques. Go for ‘ganxet’ type as these seem to be better. When I say 700g, I mean when they’re still in their water, in the jar. Strain them but do not wash them.
• 3 strips of good panceta/cansalada/pork belly, cut into large postage stamp-sized pieces. Not too large, mind you.
  Sausage. Go for about 400g of botifarra sausage (chopped up as well). I used some mini chipolatas with black truffle but I don’t know how easy these are to come by
• 2 cloves garlic, minced (or whatever you call it)
• Handful of chopped parsley
• Dash of white wine
• Salt
• Good olive oil
• About 15 mins

What you need to do:
Heat a nice amount olive oil to medium-high temperature (around level 5 on my cooker) in a large, heavy frying pan. Add the panceta, making sure to add plenty of salt (it’ll be a bit tasteless otherwise). After a minute or two, add the sausages. Fry the meat for 5-10 minutes, until it browns. Ensure the oil doesn’t get too hot and that the meat doesn’t burn. It might well spit a bit at this point (the fatty panceta does like to ‘pop’ from time to time). When browned, remove the meat with a slatted device, and place in a bowl.

Let the oil cool down a little bit before continuing. Get the heat down to medium/medium-low.

Now throw the garlic and parsley into the pan. If you got the oil temperature right, it’ll fry but not burn immediately (that happened to me the first time I tried this). Fry for about a minute. Now add the strained beans and stir together for another minute. Here, I like to add a dash of white wine, just to provide a bit of liquid to the dish. Don’t add more than a glass. When the wine has reduced down, add the meat again. Cook it all together for about four or five minutes (keeping the heat really low), and that’s it.

Serve a fairly small portion in a bowl with pa amb tomaquet and a glass of decent red wine. This dish is filling, warming and really yummy. Hope you enjoy it!

Catavino Wine note: We would highly suggest you pair the food with a wine having a touch of body. Personally, we love old vine Carignan from Montsant or Garnacha – something with a bit of “beef ” to it so it can stand up to the rich unctuous fat and thick sauce. Conversely, we have found that a Brut Nature Cava is often times the best pairing you can choose. In fact, while in Catalunya, any Cava is a good option! We think it might be a Catalan conspiracy to make all their food Cava friendly!

Cheers,

Tom Clarke

Tom Clarke lives in the suburbs of Barcelona and blogs in his spare time. He loves Catalan cuisine and is a fierce proponent of the qualities of Bujorn 2007, his most recent discovery from the Priorat DOQ.

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Editor’s note: Everyday, we come across fantastic articles on an Iberian food, wine or cultural experience by a blogger. Some are based here in Spain and Portugal, while others are chiming in halfway around the globe with a new Portuguese recipe or Spanish wine. So in the spirit of sharing quality content, we’re featuring a section called, “Iberian Spotlight”, which highlights articles we feel are too great to pass by. Many of these bloggers aren’t getting the recognition they deserve, and by spotlighting them, we’re hoping to show added appreciation for their effort!

Today’s featured blogger is Nani Steele of the blog, My Nepenthe Book who wrote a fabulous post on Seville Marmalade to compliment our post on Spanish Oranges! Please note that the photos are also taken from her post!

If you want to submit an article to Catavino, or if you know of a blogger we should contact, please let us know contact@catavino.net

I was feeling less than inspired this past week, or perhaps it was just a feeling of overwhelm. With so much to accomplish and not always sure where to begin, my brain slides into shutdown mode. It’s when I tend to lose myself in the kitchen, the place I’m often most comfortable and happy. Tossing a bowl of young greens with a little olive oil, say; grating the zest of lemon into a dressing, trimming fresh herbs from my garden and scattering them over baked fish, then sharing with friends. These are the things that I take comfort in, that I also miss in my sometimes too insular world.

Yesterday, I was on set working on a photo shoot for a friend’s book, and the idea came up about how cooking can be healing, and my first thought was in making bread–kneading the dough which is a kind of physical work and later seeing it transform into a crusty loaf. Just in taking the time to prepare food, putting your intensions and heart into it, can in itself be restorative. For me, the process of cooking–the stirring, chopping, layering of flavors–always lifts my mood.

So, in need of a lift, not only did I make my sourdough bread recipe again–and have another batch in the works today, still trying to perfect it–I made Seville Orange Marmalade, which takes more than an afternoon, but is always worth it, especially when spreading the slightly bitter, lovely colored preserves on that homemade toast. Even my daughter had 2 pieces to go on her way to school this morning with her mom-made latte.

Seville oranges remind me of my trip to Spain at the tender age of 17 with my step-mother; wandering through the amazing, lush gardens and cobbled streets at all hours of the day and night; soaking up the ancient tiles, the rich colors, flamenco and deep throated song from that part of the world. I am hungry to travel, to return to these places, to delve once more into foreign territory; eat my way through the lively markets of Tunisia (where I also visited on that trip), take in the piles of brick-colored spices, the sky-blue trimmed houses brimming with deep pink bougainvillea.

But here I am, in my sweet little house with my tiny little kitchen like a good arm-chair traveler, drawing from the colors and tastes of memory for inspiration, hence my creative play with the camera too.

And yet before I get too caught up reminiscing, I have a winner from my granola giveaway, also made fresh today, and that is Susan Flynn, who worked at Nepenthe back in the seventies and commented with a story about her time working in the “lettuce cage.” If you have a minute, read through the many comments I received on that post, and you will capture a a reflection of Nepenthe’s history that is quite evocative of place. Thank you all for sharing your stories and dropping by. And full disclosure-it was a completely random pick.

Meanwhile, enjoy my recipe for the orange marmalade.

Seville Orange Marmalade

Seville oranges are slightly bitter, have lots of seeds, and a fairly short season, so if you see them in your market grab a bagful. But don’t be discouraged if you can’t find them; you can use other oranges or a combination of citrus as well, slightly adjusting the sugar up or down, as needed, with good results.

When using Seville oranges, I find it best to juice the fruit first, as there are so many seeds; you can otherwise simply slice the fruit (rind and flesh), capturing the escaped juices into a bowl, and proceeding from there.

8 Seville oranges
9 cups water
5 cups sugar
Juice of 1 lemon

Wash and halve the oranges; squeeze the juice over a sieve, capturing the pips. Tie the pips into a muslin bag or piece of cheesecloth. Slice the oranges into small, thin pieces, 1/4-to 1/2 inch in length at most. Place the fruit, the juice, and pips in a preserving pot. Cover with the water and soak over night. The next day, simmer the fruit until it is soft, about 2 hours. Remove the pips, squeezing out any juice (the seeds contain a lot of the pectin) from the bag.

Add the sugar and the lemon juice, stir over low heat until the sugar is dissolved. Bring the mixture to a boil, and cook rapidly, stirring on occasion, until the marmalade reaches its setting point, about 20 minutes. Allow to cool and thicken slightly before potting. In fact, sometimes, I will allow the marmalade to sit overnight again; gently re-heating (and adjusting for sugar, if desired) before potting on the 3rd day. Ladle into sterilized jars and seal.

Cheers,

Nani Steele

Romney (Nani) Steele is a writer, cook, and food stylist. The etymology of her blog, Nepenthe,  is the name of her family’s restaurant, perched on the cliffs overlooking the sea in Big Sur, CA. I stumbled across Nani on a Linked-In discussion on what equates to a quality food blog, and have fallen in love with her writing ever since. Please take a moment to check her out!

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If you’ve lived in Spain for any stretch of time, you’ve most likely become mildly addicted to their vast array oranges, clementines and mandarins available in the cold, wet winter months. Sitting regally in our blue glazed fruit bowl is a small mountain of round orbs, packed with enough juice to satisfy the deepest of hunger pains for less than a euro.

Each week from December to March, our local fruit vendor, Antonio, elicits his ever changing citrus goods with little prompts, “Gaby, you must try this”! Grabbing a freshly sliced orange from the counter, leaving a sweet puddle of its recent disembowelment, I slurp and sip my way around the rind. My face beamed in joy, as I felt the bright acidity dance with the mellow fleshy pulp. Antonio smiles and says, “Es muy rico Gaby“!

We adore them, and so do the Spaniards! Walk into any bar, restaurant or homestead, and you’re likely to encounter a contraption for extracting this gorgeously sweet and pungent juice for daily consumption. Like Spanish cured ham, fresh-squeezed orange juice made from locally grown produce is found everywhere.

But how did oranges come to Spain?

We first need to distinguish between two very different types of oranges: the internationally known sweet orange, Citrus sinensis, as opposed to the bitter, sour, orange Citrus aurantium.

The sour orange (Citrus aurantium) was most likely being cultivated by the Chinese by 2500 BC, in addition to the Assam area of India and in Myanmar. Kept as an Oriental treasure for thousands of years, it wasn’t until the Romans brought these fragrant trees to the Italian port of Ostia around the first century AD when their migration gained momentum.

Approximately 800 years later, the Moors, native Muslims of the region, brought oranges with them to the southern Andalusian region of Spain. By the 13th century, sweet smelling orange groves blanketed the vast Spanish landscape from Seville to Granada, as well as regions of Portugal.

What Varieties of Sweet & Sour Oranges are Found in Spain

Berna is a moderately sweet orange that is commonly used for reductions, or desserts, and is virtually seedless. Although believed to originate in Spain, its popularity has waned over the years in favor of the Valencian orange. Interestingly, it’s identifiable by its rare pear-like aftertaste, security wrapped in an orange-yellow rind. Curiosity has definitely gotten the better of me, and now I’m dying to encounter some Berna oranges in our area!

Blood Orange (Naranja Sanguina) is one of my personal favorites. Commonly used for sorbets and desserts, due to their unique blend of orange, raspberry and grape flavors, its name may have derived from its brilliant dark red interior. Its exterior also displays a reddish hue, but more subtle in its presentation. Another more gruesome theory is that its etymology originated in the medieval latticework of thorns enveloping the branches of the blood orange tree – the perfect defense against parched lips. Thought to have come from southern Italy, it is now grown extensively in southern Spain and Malta.

Navel and Navelina inherited their namesake from the navel protuberance at the end of its round body, containing a tiny embryonic fruit. A seedless orange with a slight pebbly skin, the Navelina is renowned for its sweet and juicy pulp. The skin, equally vibrant in flavor, is used in marmalade, preserves, reductions or as a candied peel. For those of you with a Washington Navel in your local produce shop, it’s quite similar. The difference being that the Washington Navel is said to come from the Brazilian Bahia, which was brought to the USA in 1870’s. Later imported by the USDA in Washington, the navel eventually acquired the name, Washington Navel.

Roble traveled from Madrid to Tampa, Florida in 1851 by Joseph Roble. Considered a high quality sweet orange with a brilliant orange exterior and a rich, juicy interior, this is one for fresh squeezed orange juice!

Valencia is the most planted orange internationally, rightfully earning its name, “King of Juice Oranges”.  Thomas Rivers brought the valencia orange tree from the Azores to Florida in 1870, where it was cultivated as the Brown “orange”. Years later it was renamed Hart’s Tardiff, Hart, and Hart Late, quickly becoming Florida’s premier sweet orange cultivar. Valencia is a late harvesting orange, and recognized by its smooth, thin skin; its pale, seedless flesh; and its sharp, juicy finish.

Narajana Amarga (Seville Orange) is the landmark sour orange tree that traveled with the conquering Moors to Spain. Planted throughout the Mediterranean, one doesn’t eat the Narajana Amara, but instead, takes advantage of its high acidity and bitter qualities in marmalades, essential oils, teas, honeys and marinades. With a radiant golden colour in both its rind and flesh, and its medium size, containing ten large segments packed with seeds, its considered an eye-catching orange.

Rediscovering the Perfect Spanish Orange Liquors or Mixed Drink

Who’s to say that the Mimosa should only incorporate Champagne?! With Cava being exported internationally in record numbers, why not take advantage of its diaspora and include it in your next Sunday brunch? Purchase a sack of juicy Valencia oranges and whip up a Mimosa with your favorite Brut or Brut Natur Cava, offering the perfect amount of sweetness to your bubbly beverage. If you’re feeling adventurous, why not add a dash of fresh cranberry and/or grapefruit juice to the mix!

In southern Spanish wine appellation of Condado de Huelva, we have an array of orange sweet wines and liquors that might equally quench your orange craving. Sweet wines such as Bodegas Sauci S’Naranja and Bodegas Iglesias Par or aged on dried orange peels in oak for up to 10 years. Bodegas Iglesias also produces a fortified wine called, Ricahembra Oloroso Dulce, made with 90% Zalema y 10% Pedro Ximenez and undergoes oxidative aging in oak casks.

In Summary

Although we didn’t cover clementines and mandarins, both delicious counterparts that deserve equal attention, we will provide a recipe for Marmalade in the near future (click here to see post) that can use any one of these citrus delights interchangeably. Now the only question remains, what are your favorite uses for the Spanish orange?

Cheers,

Gabriella Opaz

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It seems that the holidays are all but a distant memory now. For those of us who spend our 40+ hours a week in a mundane, unfulfilling job the only glimmer of hope is the occasional day off due to a random holiday popping up on the calendar and, of course, vacation! This is where our story begins…

As I sat at the mahogany-colored desk situated squarely within the four walls of my dreary, beige-colored office adorned with posters of travel destinations – any of which I would rather be visiting than where I was at that time – I dreamed of a vacation that was different from any that I had ever experienced previously. I could return to Spain and venture onto tourist-infested beaches along the Costa Brava. Maybe it was time to explore a new continent – Africa or Antarctica anyone? While any of these would be better than being trapped within these four walls which seem to be closing in on me ever so slowly I decided to look for something vastly different than what most would do at home or on vacation – cook.

Over the past few years we have seen the allure of food, wine, and cooking continue to gain popularity (at least here in the U.S.). Not that these weren’t worthy endeavors in the past; it just so happens that the overwhelming ease of access to cooking shows on television, wine bars popping up on virtually every corner, and a desire to create your own food reality have them more accessible. The latter was what spurred me on to continue to explore an alternative vacation. As far back as I can remember I have always loved to be in the kitchen. I remember the dish I made for my family over and over again – Mostaccioli – because I had mastered the sole recipe in my possession. I am happy to say that my skills have made significant progress since those days and even contemplate what life would be like had I made the decision to walk through the doors of a culinary school rather than a bank. Could I have been the next, or first, Bobby Flay or Jose Andrés? Who knows, but we’ll save my dreams of chefdom for another day.

Armed with my passion for cooking and my ever-budding love for Spanish wine I figured that there had to be a place to hone both of these “skills.” I remember a client reminiscing with me about a cooking vacation he had taken in Tuscany and thought that this may be a worthy adversary for my wine and food obsessions. I get to cook, drink wine, and be in Spain all at the same time? Sign me up! But where?

Choosing the right culinary vacation takes time and one must consider any number of things.

1. Where do you want to learn how to cook? Spanish food has taken its place at the forefront of global cuisine and provides gastronomic opportunities as diverse as Spain itself. You might look outside the Iberian Peninsula, but why?
2. Once you have decided on the destination you need to decide how much time you want spend there. Is one day enough? For me, there was no question that I needed about a week to fulfill my craving – anything less would just whet my appetite and leave me wanting more.
3. Finally, you need to decide what you want accomplish during your time there – hone your culinary skills; learn some new recipes; visit local attractions; explore the world of wine local to that area; or a little bit of each.

As I researched options for my vacation I had already decided that I wanted to spend about a week on this part of my trip – I honestly did not think that anything less would provide me the experience I was seeking. My passion for Spanish wine and learning the art of the winemaker helped to narrow my search to some of Spain’s phenomenal wine regions. The wines of Priorat and the lesser known Montsant had become some of my favorites and the since I am of Catalan blood the choice seemed all but obvious – choose a cooking vacation in Cataluña. I did, however, find that there are some great programs in other parts of Spain – Madrid, Sevilla, Granada – with a variety of offerings; but I wanted – well, needed – to be right in the middle of wine country. Fortunately, my choice offered a course not only in the middle of wine country but one right in the midst of the harvest!

My extensive research finally took me to Catacurian – a Catalan-Spanish Culinary Vacation set amidst the vineyards and mountains of the D.O. Montsant in El Priorat, Spain. The school is taught not by a professional chef, but by a wonderfully warm and extremely talented woman, Alicia, who grew up in the kitchen and spent her younger years as a child running through the hallways of the renovated family home which now houses the Catacurian school. The locale is somewhat remote (two hours outside Barcelona) and a refreshing change from the hustle and bustle of the everyday life that I was seeking to escape. They offer one-day courses in Barcelona and three- and six-day food and wine courses in the school in Montsant. I ultimately chose the six-day course which took place during the grape harvest (September).

My time in Spain at Catacurian was one of the best vacations I have ever taken. I am even considering going back again (as are a couple of friends of mine who joined me there last year). In addition to this amazing opportunity, I was able to spend some time on an extensive tapas (and Spanish wine, of course) crawl with Ryan in Barcelona as well as some rooftop time sharing paella and padrón peppers with Ryan and Gabriella at their home. If you are looking for something a bit out of the ordinary take the time to research a culinary vacation. Prepare to step outside your comfort zone and you will take part of your vacation home with you – the ability to tangibly share your food and wine experiences with your friends and family.

If you’ve taken a culinary vacation, what are the important questions someone should consider when deciding where to go?

Cheers,

Rick Fisher

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We like loyal readers, but we love readers who send emails, leave comments or give us virtual shout-outs even more! So when CJ and his wife, Edna, contacted us with a intriguing request, we jumped at the opportunity to not only respond to it, but also to share it with you in a virtual wine pairing challenge!

Their email began with an innocent request:

“…we haven’t the vaguest idea about food pairings (everyone knows about grilled lamb chops and steak, but we like to have some typical Spanish recipes and different presentations for our chef to work on) – which is why we came to Catavino…”

Every month, their country clubs asks a member(s) to host a food and wine pairing; and come April, it will be CJ’s and Edna’s turn. Being that they love Spain, they’ve gathered a nice selection of Iberian wines to be paired with some delicious recipes. The question being, which recipes pair well with these wines?

The chosen wines are listed below, followed by a series of suggestions on our part as to what Spanish foods should be paired with the wines. Our hope is that by exploring possibilities, as opposed to dictating “exact answers”, we can create a community driven menu. But this will only work if you include your suggestions. Simply write them in the comments below; and if you have a recipe ,or just a fun experience with a wine or regions wines, let CJ and Edna know about it! Please don’t hold back!  Hopefully together, we can put together a killer menu for CJ and Edna’s dinner party!

So with out further ado, here are the wines, and our first thoughts as to what we would like to eat with them!

Casteller Cava Rose NV – Penedes, Cava – Proprietary Blend

Anyone who reads Catavino is intimately familiar with our adoration of Cava, believing that it is the primer wine to pair with food. Zesty acidity and vivacious little bubbles allow this wine to marry perfectly with any dish. That said, as this specific menu begins with Cava, we feel some finger food is in order. As Catavino is regionally based in Catalonia, and the Cava is a rosé, why not Croquettas de Jamon or grilled prawns? The wine can easily cut through the rich flavors, leaving your palate cleansed and ready for more.

Do Ferreiro Albariño ‘07 – White Rias Baixas, Galicia – Albariño

Fresh vibrant Albariño, oh how we love thee. Considering the line up of wines we have ahead, we think this is the perfect moment to insert seafood or light vegetarian fare. Fresh raw oysters may be one option, or a personal favorite of late, scallop sashimi with a splash of citrus, both native to Galicia. On the veggie side maybe it could be a simple vegetable terrine with layers of red peppers, eggplant, zucchini, and carrots and maybe a touch of basil to liven it up. Think simple and chilled.

Descend. Petalos del Bierzo ‘07 – Bierzo – 100% Mencia

Mencia from Bierzo, are wines with backbone and bite. Mencia is a great pairing for charred flavors, though we prefer to save this pairing for later. Therefore, why not pull out the good Jamon Iberico? You could easily sneak in a plate of Jamon with a rich Manchego cheese and find a very happy crowd nibbling away. Unconventional? Cheese before the meal, but there’s a lot of fruit in this wine with a considerable amount of rich spiciness. Assuming you find the right cheese, it might offer a nice respite before the big meat guns come out.

Ostatu Crianza ‘06 – 90% Tempranillo, 10% Garnacha

Rioja, oh how you call out for lamb. Although most meals would end in lamb, this is a tasting menu with possibly just a bite during each round. Consequently, two perfectly shaped lamb “chulletillas”, lightly charred, with a dusting of flor de sel would be a delicious and simple way to go with an emblematic Rioja such as this. Maybe end with a fine sliver of red pimento to color the plate and acknowledge the world is made up of more than meat.

Les Terrasses, Alvaro Palacios ‘07 – Priorat – 60% Carignan, 30% Grenache, and 10% Cabernet Sauvignon

We’re coming into the home stretch, slowly sliding into the final courses when we meet a mini-monster at the final turn. Priorat is known for its big wines, and after lamb, we might need to try something completely different and innovative so as not to interrupt the flow. Being that we moved from Rioja to Catalunya, why not a plate of habitas con calamares? Small baby fava beans cooked in a stew with equally tiny calamares; rich, decadent and something that no one will expect. You may ask how this  big red can be paired with seafood? Visit the Priorat and you’ll quickly find that this is not a delusional wish of mine, but an everyday reality for many. Oh and the Carignan heavy wine with its rich acidity does the trick quite well when served up during the Menu del Dia.

Flor de Pingus ‘07 – Ribera del Duero – 100% Tempranillo

Finally, we encounter a wine from the heart of Spain, if not Iberia itself. The Ribera del Duero [river] fuels so much of what makes Spain and Portugal what it is today; and thus, its wines must be paired with the food that is equally at the heart, or should we say belly, of the Iberian culinary tradition; pig. Without the porcine influence that we know and love, Spain would not be what it is today. And a wine like Flor de Pingus who is the baby brother to the legendary Pingus itself, must end the meal with a slice of suckling pig. Visit Ribera del Duero and find a restauarant where this is not served with the region’s wines, and you’ll know that your GPS has failed you. Crispy skin with rich milk fat laden meat, there is not a better pairing in our book, but then again, my book of Spain begins with a snout and ends in a curly tail.

We hope some of these ideas are interesting. The key with Spanish foods are in the ingredients, not necessarily the preparation, other than to say “less is more”. We were once was told the recipe for suckling lamb was to take a lamb, place it in a cazuela (shallow ceramic pot), sprinkle it with some olive oil, sea salt and then throw it into an oven for a nice sunburn. Each dish mentioned, save for the Croquettas, should have a fine Spanish olive oil. If you can get your hands on Arbequina olive oil, I would liberally sprinkled on top.

Now, what do you suggest? What would you do? Maybe we should rearrange the wines a bit? Spill the beans on what you think we should do!! I know we’re starting to get hungry!

Cheers,

Ryan and Gabriella Opaz

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Spain is synonymous with cured Jamon Iberico, olives and sharp Manchego cheese; but let’s not forget that it’s also the birthplace of a wide variety of sausages. Since the dawn of time, Spaniards have mastered the art of using, salt, spices and fresh air to preserve and cure their meats; and as centuries passed, their creativity blossomed, instigating an array of chorizos, salchichones, morcillas, butifarras, etc. to be eaten alone or with a traditional regional dish.

Last night, with my husband (and chef) in London, I needed to don my (erm..his) apron and fashion a few tapas dishes for an impromptu dinner. And although I’m not a die-hard carnivore, I altered my fleshy green side to incorporate some rich Spanish sausage into the mix. Simple, savory and delicious, my born and bred Catalan guest boasted of enjoying the dish, or maybe it was just my feeble attempt at cooking. Paired with bottle of Cava, followed with a red Garnacha from Priorat, alongside garlic stuffed olives, an array of Spanish cheeses, a rucula and goat cheese salad and finished off with a box of meringue cookies, it was  a long and lovely evening of grazing.

I’ve included the recipe below, but if finding an authentic Spanish sausage is difficult in your neighborhood, there are several alternatives I trust you can use including, South American or German sausages. Enjoy!

Preparation Time

15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 60ml (1/4 cup) olive oil
• 2 garlic cloves, crushed
• one small onion
• 2 tsp ground cumin
• 2 tsp ground sweet paprika
• 1 x 400g can chickpeas, rinsed, drained
• 1 x 150g pkt baby spinach leaves
• 2 Tablespoons of raisins
• Spanish Bull Negra or a sausage of your choice
• 1 Tablespoon of pinenuts

Method

Heat the oil in a large frying pan over medium-high heat. Add the garlic, onion, sausage, cumin and paprika and cook, stirring, for 1 minute or until aromatic.

Add the chickpeas, raisins, pinenuts and spinach and cook, tossing for 2-3 minutes or until spinach wilts. Serve immediately.

Saludos,

Gabriella Opaz

Note: Sans camera last night, I’ve included a photo from Ryan’s attempt at the dish a few years ago, but I swear mine looked identical

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Whether you live in a bustling metropolis like New York City or a quiet Catalonian countryside the holidays are about food, family, and fun. I must admit that I would rather spend my holidays in Spain, but as with most of us this can be quite cost-prohibitive! So, I opt for the slightly chilled air of San Diego, California; but that does not mean that my holidays need be void of Spanish influence. As a result, “Cataluña in California” became a reality in 2009.

As most are well aware, Spain is a country rich in tradition. Would you expect the holidays to be any different? Not hardly. The holidays provide yet another reason to celebrate and party. Who can resist the tradition of the “caganer” (the pooper)? This small statue of a Catalonia peasant, wearing a traditional red beret, and sitting with his trousers down in a squatted position, usually finds its way into El Pessebre – a representation of the Nativity Story. This tradition is said to have existed since the 17th century and it is believed that his “fertilizing” of the ground is to ensure a bumper crop for the following year. Christmas Eve and Christmas Day tend to be about family and a little less “eventful” than ours – the real action happens on El Dia de los Reyes (“Three Kings Day”) when the kids get their presents. This year I decided to throw caution to the wind, the turkey out the window, and cook a traditional Catalan Christmas dinner.

Armed with a glass (well, actually a bottle) of 2006 Gramona Gran Cuvee Cava and my recipe for Pollastre amb Prunes i Pinyons (“Chicken with Prunes and Pine Nuts”) that I retained from my cooking vacation at Catacurian earlier this year I began the daunting task of recreating a traditional Catalan Christmas meal in my San Diego kitchen. Oh, but where would I find the famed blue-legged chicken that roams throughout the Catalan countryside? As (bad) luck would have it, nowhere near me. So, I decided to visit my local butcher and have him cut up a fresh whole chicken – sin las piernas azules (without the blue legs). Honestly, I really miss seeing the remarkable array of poultry (head and all) displayed throughout the stalls of the Boqueria in Barcelona. My locally butchered hen would have to suffice. Be it known that she did not give her life in vain.

Pollastre amb Prunes i Pinyons
(Recipe compliments of Alicia at Catacurian)

Ingredients:
Salt
Pepper
1-2 tbl pork lard (Farmer John® Manteca works great)
Olive Oil
1 whole bone-in chicken, cut into 8 pieces
3 cinnamon sticks
1 large onion, sliced thin
1 head garlic, whole
2 bay leaves
¼ cup brandy
½-¾ cup dried prunes
½-¾ cup dried apricots
3 tbl seedless raisins
3 tbl pine nuts
1 cup dry white wine
2 tbl fresh thyme, minced
1-2 cups water (or low-sodium chicken broth)

Directions:
1. Salt and pepper chicken on both sides and set aside
2. Add pork lard, a few tablespoons of olive oil, and the cinnamon sticks to a large Dutch oven pot over medium heat
3. Set chicken in pot in a single layer and let cook about 20 minutes, turning once
4. Add onion, whole garlic, and bay leaves and sauté with chicken for another 15-20 minutes
5. Add brandy and flambé (to burn off alcohol)
6. Add prunes, apricots, raisins, pine nuts, white wine, and thyme and stir together
7. Add water or low-sodium chicken broth (add more later if necessary to keep from getting too dry)
8. Reduce to low heat, cover, and xup xup* for 45-60 minutes, stirring occasionally

*What the heck is “xup xup” you ask? Xup xup is the practice of letting your meal cook slowly to allow the flavors to truly integrate and combine with each other. Simplicity and patience is the art and charm of Catalan country cooking. Xup xup is your excuse to drink the rest of the bottle of cava while you are waiting for your dish to finish (now you know why I started with a bottle). Incidentally, the longer you xup xup the better.

With my chicken and prunes (sounds a little different than turkey and stuffing, huh?) displayed proudly on the table I picked up the bottle of 2005 Pater from the Montsant that I gladly hauled from my last trip to the Motherland. Unfortunately, this wine is unavailable in the U.S. But have no fear, there are many worthy substitutes. The Pater is 100% Garnatxa Negra. I might suggest any number of wines from the Montsant or Priorat as they typically blend with Garnacha. The 2007 Borsao Tres Picos (from Campo de Borja) is also a great pair for this dish. Garnacha (and Garnacha blends) tends to be “light” enough so as not to overpower the chicken and yet complex enough to enhance the sweet and savory flavors of the dish.

So, what next? Well, in a couple of days we will all celebrate Noche Vieja (New Year’s Eve). This is one tradition that has been in my family for decades (as they emigrated from Spain). Promptly at the stroke of midnight, when the twelve tones are ringing, you eat one grape on each chime (for a total of twelve grapes). You have to do this fast! For every grape you get right, you will be granted one month of good luck. Can I give you a hint? Buy seedless grapes! This ancient tradition is said to have been started by some shrewd farmers some 100 years ago when they had too many grapes left over after the harvest. So at midnight this Noche Vieja you will find me sitting with friends with a handful of grapes and a glass of Cava.

Bon Nadal i Feliç any Nou (Merry Christmas and Happy New Year)!

Rick Fisher

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“I was frying cabrito [baby goat] when I was 13 years old,” Javier tells me when I ask him how he got started in the restaurant business. Javier Gonzalez, the owner of Costa Brava Spanish Restaurant and Tapas Bar in San Diego, is truly a blend of Northern Spain and Southern California. With his thick brown hair pulled back in a pony tail and an extreme passion for his homeland and restaurant, Javier and I set out on a two and a half hour journey that would take us from Santander to San Diego and back again. I was happy to sit back and enjoy the ride – the incredibly enjoyable ride.

Santander is the seaside capital of the autonomous region of Cantabria on the northern coast of Spain situated between Asturias (to the west) and the Basque Country (to the east). It was the summer favorite of King Alfonso XIII as well as other Spanish royalty. Fresh seafood, as is so important to Spaniards, abounds here as does a strong work ethic. This is what Javier left when he came to the states in 1986 for his senior year of high school. I asked him, “What do you miss most about Spain?” His reply? “Well, after my mom, the smell. I miss the smells of home.” If you have ever lived on the ocean or in the mountains you can empathize with his plight. There is nothing like walking along the shore and inhaling a huge whiff of sea air or hiking in the mountains when a cool breeze blows across your face. These are the experiences of Javier’s youth; and this is what he brings to Costa Brava – the “experience” of Spain and its food.

OK, but enough about Javier. We all know that he can be a great guy but if his restaurant is below par then it all is for naught. Well, you will be happy to know that is not the case. Javier’s Spanish heritage and passion for Spain and its food combine to create an incredible experience. Void of flashing signs and hurried pedestrians, Costa Brava (which opened in July 2001) is situated in Pacific Beach – away from the hustle and bustle of downtown San Diego. Many would think this a problem for a new restaurant. “You have to be right in the middle of the action for people to find you,” many would say. Nothing could be further from the truth. Costa Brava is a destination. When you decide to come here be prepared to relax, unwind, and enjoy yourself. No one is going to rush you out because others are waiting. When was the last time you experienced this at a restaurant in the U.S.? Once your wine and first tasty morsels are brought to the table you won’t want to get up. Fortunately, you don’t have to. Sit back and enjoy the experience of Spain.

So, the atmosphere is great, but what about the food? It is obvious by talking with Javier that Chef Jose María is vital to the restaurant’s success. He told me, “He’s got to be the most important exponent of the cuisine of Spain in the history of the United States of America.” High praise indeed. Jose María, born and raised in Bilbao (in the Basque Country), was recruited to come to the U.S. in 1963 right out of culinary school to start a restaurant in Lake Tahoe, California. He has a rich history of cooking and teaching since he stepped foot on American soil. Costa Brava seeks out only the best and freshest ingredients for its dishes. As much as possible is procured from local farmers markets; embutidos (sausages), olives, and olive oil are imported from Spain (morcilla and chistorra are made domestically because they have not received FDA approval); sea salt finds it’s way from the shores of Mexico; and fresh seafood and meats (including oxtail and rabbit) come from Los Angeles. Javier’s goal for the restaurant is that quality and freshness are never compromised. Jose María makes sure of that as well. After a walk through the kitchen it was obvious to see how much care Chef takes in the preparation and presentation of his food. “Chef doesn’t use olive oil and salt; he abuses olive oil and salt.” That is music to Spanish food-lovers ears!

The menu at Costa Brava is as varied as the people of Spain are passionate about the food of their homeland. I would suggest, however, venturing a bit out of your comfort zone to truly experience a New Spain. On the tapas menu give the following a try: Gambas a la Plancha (grilled whole shrimp), Pinchitos Morunos (grilled lamb skewers), Pulpo a la Gallega (octopus with olive oil and spicy paprika), and Croquetas de Bacalao (dry cod fish croquettes). If you are still feeling adventurous then head to the entrees menu: Rabo de Toro (oxtail cooked in Rioja red wine sauce) or Lubina al Cava (fresh sea bass cooked in Cava with dates and figs, served on a bed of spinach sautéed with bacon) will not disappoint. My mouth is watering as I type this!

As fantastic as the food is here I would exercise caution on a couple of items. The restaurant tends to be a bit obscure and hard to find (from the outside); once inside you will feel like you have been transported to Spain. I would also highly recommend reservations. Finally, I would not expect the wait staff to be overly accommodating. They are not rude, but this is just the way things are. Have you ever been to Spain? This is normally how you are treated in a restaurante or cervecería that you happen upon. So, kick your shoes off and don’t let the little things bother you.

I asked Javier what makes Costa Brava different from other Spanish restaurants. “This place is not a show and we do not do anything that is not natural or normal for us. It’s just more real.” He’s right. I have eaten here on a number of occasions and have never been disappointed – and never expect to be. Ultimately, you have to create your own food experience, and I cannot think of a better place to start. ¡Buen provecho!

Rick Fisher

Telephone: 1-858-273-1218
1653 Garnet Ave
San Diego, CA 92109
Hours Open: 11:00 AM to Midnight, Daily
www.costabravasd.com

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Dining out is by far one of my favorite things to do in my free time, as you can eat and drink quite well in Portugal at a very reasonable price! There are multitudes of local restaurants to choose from, even in the tiniest villages; and it doesn’t even matter which one you pick, as they all virtually meet the same expectations in quality, price, service and selection. This makes it challenging to have a less than stellar dining experience, which is probably why the Portuguese, and I, eat out so often. However, there are certain cultural tendencies in the local restaurant scene that remain unknown to the average tourist; and a simple miscommunication in one of these mores could quickly sour a dining experience. Therefore, I would like give some important tips to all future visitors of Portugal, in hopes that they will experience nothing less than a great meal out! (photo by apw1957)

To Seat Yourself Or To Not Seat Yourself?
As a former waitress in the States, I can attest to my perpetual frustration when watching European tourists seat themselves without saying a word to the host/hostess: especially on busy days when other people were waiting. So when I came to Portugal, I expected that I too would abide by the same unnerving behavior. But to the contrary, Portugal does not abide by the same rules – except in cafes and pastry shops. Although typically lacking a host or a “Please Wait To Be Seated” sign, you will almost always have a server spot you, waiting for you to give the ubiquitous hand gesture as to the number of people in your party. Then, unless it’s hopping, you can choose from any table in the restaurant, including tables that haven’t even been cleaned and reset yet – a behavior I have yet to understand.

“Wow! Is All This Stuff For Free??”
And the answer to that is NO. As soon as you take your seat in a restaurant, a server will immediately set down some entradas. This is the Portuguese way of eating appetizers, brought to you without ever having to ask. In other cultures, if food is brought to the table without request, the assumption is that it’s free. This is not the case in Portugal. Although you will pay less overall when you eat out, you will PAY for everything, which I’m sure has caused some rather dramatic scenes when the check is placed on the table.

The standard entradas consist of a basket of fresh bread (pão), a small plate of marinated olives (azeitonas) and a plate with packaged tuna and sardine patés, butter and maybe cheese. Often, the cost is very minimal, amounting to no more than an extra euro or two on your check. And if you don’t touch any one of these plates, you shouldn’t be charged. In some restaurants, along with the standard fare, you may also receive a plate of presunto, octopus salad (salada de polvo) or peel and eat shrimp (camarões), and will run you around 4-6 euros each. So if you came on a budget, you may want to ask the server to take them away at the beginning, so as to avoid any problems. However, I think the entradas are one of the best parts of the meal! My favorite is the sardine paté, which is  delicious to spread over fresh bread with a slice of cheese on top. I’m also quite happy if I get an octopus salad or shrimp! And if your stomach doesn’t want to wait 45 minutes for your soft and mouthwatering octopus to come out of the oven, it’s a great way to ease it into submission.

Main Plates Are All-Inclusive
Generally, local menus will list only fish or meat dishes with very little to no description as to what comes with it. In part, it’s because restaurants assume you know that all dishes are accompanied with potatoes, rice, boiled vegetables or salad, depending on the dish ordered. Fish dishes usually come with boiled potatoes and broccoli or green beans, and meat dishes are served with fries, white rice and a small salad. And when I say small salad, I mean that it can be as little as two pieces of lettuce and a tomato. So if you really want a “salad”, order one on the side. Main plates are typically served family style on silver trays, with the starches and vegetables on one tray and meat or fish on a separate tray; this is especially true if you are larger than a party of two. (photo by pedro prats)

“Plates of the Day” - The Amazing Portuguese Value Meal
During the lunch hour, all local restaurants will post a handwritten note on the front window, or behind the bar, with the pratos do dia or plates of the day. This menu consists of the fresh fish selection they hauled in that morning and a few meat or salt cod (bacalhau) dishes they want to feature for the day. Paired with these delicious main dishes are either your usual suspects or an innovative special. But here’s where the true enticement comes into play. The plate of the day can run as low as 3.95-4.95 (if you are ok with standing at the counter to eat) to about 6.95 euros; which can be 3-5 euros less than ordering from the main menu. So if you didn’t check out the sign on the way in, I highly suggest you ask what their pratos do dia are before ordering, because you can’t find a better value. (Click here to read about the Spanish version of this menu called, El Menu del Dia)

Don’t be Embarrassed to Order the House Wine
Yes, not only is the “vinho da casa” typically a good, inexpensive wine, it is also the local’s beverage of choice with their meal. The house wine is either red or white, sourced regionally, and fabulous with your fresh fish or meat dish. Wines are rarely served in the bottle. You will encounter them in either large clay or glass jars (jarra) or in half-carafe (meia-jarra) sizes. If you come here in the summer, make sure to try the Portuguese version of sangria.

Avoid Substitutions
What you see is what you get. These local jaunts are not keen on making any changes to their dishes; and even if you attempt to ask for a substitution, the server will almost always “forget” what you asked for, leaving you with the exact same dish on the menu. The only acceptable substitute would be asking for a salad instead of potatoes and rice. However if you must substitute something, always use the term “without” ______ (sem), which is what’s used in Portuguese rather than “no” ________ (não), to avoid confusion.

Temperature Applies to More than Just Your Steak
If you order water, which is not provided unless asked, it will be bottled and you will be asked if you prefer it fresca or natural. To be clear, this doesn’t mean sparkling or still, which would be com gas or sem gas; this means cold or room-temperature. I never thought water came any other way but cold, but apparently, the Portuguese (and many Europeans) prefer their water at room-temperature, even on a hot summer’s day. Unless you find this refreshing, make sure to say fresca!

Inside Tip: At cafes and pastelerias, it is completely acceptable to ask for a glass of tap water (copo de agua) rather than paying for an entire bottle you may not finish. But be aware that the water will come at room temperature, unless you ask for ice.

As for your steak, thankfully it’s cooked to a medium, medium-rare temperature; but unfortunately for the lamb chops, they are always overcooked. So if you don’t like dried-out lamb, try to ask for it mal-passado (medium rare).

Hands or No Hands and Olive Pit Etiquette
In general, the Portuguese, like the Spanish, are hands-off when dining, preferring the very civilized knife and fork instead. This behavior includes items such as burgers, and even fries, unless you’re actually dining at McDonalds (the uncivilized “safe zone”). And in reality, Portuguese burgers don’t come with a bun, forcing you to eat with cutlery whether you like it or not.

Some desserts are eaten with both a knife and fork, such as cake and fruit- mainly fresh melon, which is a popular dessert. And to be clear, the Portuguese have a peculiar way of cutting melon. A large wedge is pre-cut and scored, showing a long line of thick chunks. This makes for as very clean and polite way to eat melon, while preventing the rind from ever being touched!

As for olives, the Portuguese conveniently provide a small dish for pits, many times it’s connected to olive dish itself. There are two acceptable ways to eat an olive in Portugal. You can either drop the pit politely from your mouth onto your fork, or you can quickly and silently remove the pit with your thumb and forefinger and transfer it to the dish.

In the end, the Portuguese are not terribly strict on the no-hands rule, just use commonsense to determine the correct recourse.

Homemade Desserts
Like Spain, always avoid places displaying pictures of plates propped against the front door, especially ones featuring pizza and Coca-Cola, as these are generally tourist traps. But even with local restaurants, many will have dessert menus with photos of standard, pre-fabricated desserts on them, which I would never order. If you look closer however, you will always find a small paper at the end of the menu with the restaurant’s traditional, house-made desserts. These are the ones you should savor! (photo by nocas)

Cafe Rules: Have Cash!
Tipping generally run the same way as in Spain. And normally you can also pay by cash or credit card at a restaurant, but at a café or pasteleria, ALWAYS carry cash!

Summary
Please keep in mind that my advice is based on observation and personal experience – there are always exceptions to the rule. These tips also apply mainly to local restaurants and not fine dining establishments. If anyone has any other advice that I may have missed, I would love to get your feedback!

Cheers and Happy Dining,

Andrea Smith

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