An Editorial Publication
Your Insider’s Guide to Eating Well in Spain
From the bullish vermouth bars of Barcelona to the pintxos counters of San Sebastián — a curated window into Spain’s most loved restaurants, kitchens, and traditions.
About Us
A love letter to Spain, one plate at a time
Spain Food Guide is an independent editorial publication for travelers and locals who care about eating well. We cover the restaurants, chefs, producers, and regional traditions that make Spanish food one of the world’s most loved cuisines — without the guidebook clichés.
Every feature is hand-picked. Every story is written by people who’ve been there, eaten there, and come back hungry.
Hand-picked by our team
Editor’s Picks
The restaurants we send every visiting friend to
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Madrid After Midnight: Where Locals Actually Eat
Madrid’s restaurants fill at 9.30pm and the bars run until dawn. A guide to the full late-night eating circuit — from midnight tapas to 6am churros.
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Mercado de la Paz, Salamanca: Madrid’s Best Neighbourhood Food Market
The provisioning market of Madrid’s most affluent district — extraordinary fish, aged beef, and the city’s best tortilla de patatas at a market bar counter.
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Madrid’s Best Churros and Chocolate Beyond San Ginés
San Ginés is excellent. It’s also always full. Here are the churrerías where Madrid residents actually go, and what makes a great churro worth seeking out.
Just opened
New Openings
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Mercado de San Fernando vs Mercado de San Miguel: Which Madrid Market?
One is a beautiful tourist food hall near Plaza Mayor. The other is a real neighbourhood market in Lavapiés. Both worth visiting…
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La Latina Sunday Vermut: Madrid’s Best Neighbourhood for Vermouth
From 11am on Sundays, La Latina fills with madrileños drinking house vermouth from barrels, eating anchovies and tostas, and moving between the…
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The Best Cocido Madrileño in Madrid: Where to Eat It and How It Works
Three courses from one pot: broth, chickpeas, and meats. Madrid’s defining winter dish and the restaurants that have been making it the…
Cook like a local
Recipes from the Kitchen
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Tortilla Española (jugosa)
The Madrid bar-counter classic — soft, golden, barely-set centre. With onion. Always with onion.
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Andalusian Gazpacho
The Sevillian summer staple — ripe tomato, bread, sherry vinegar. Cold, bright, and better than anything in a carton.
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Paella Valenciana — the canonical recipe
Rabbit, chicken, green beans, garrofón, saffron. No chorizo. Ever. The real paella, cooked until the socarrat forms.
Fresh from the kitchen
Latest Stories
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Calçot Season in Catalonia: What to Expect at a Calçotada
Charred green onions, romesco sauce, shared wine from a porró, and grilled meats to follow. The complete guide…
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Where Barcelonans Actually Eat Breakfast
Cortado, ensaïmada, pa amb tomàquet at a marble bar counter. The real Barcelona breakfast, the neighbourhoods where it…
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Salmorejo The Famous, Spanish Cold Tomato Soup.
El Born is where Barcelona eats seriously. A guide to the bars, what to order at each, and…
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How Sevillanos Actually Eat on Sundays
Sunday lunch in Seville is a four-hour family event built around slow-cooked stews, shared bowls of broth, and…
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The Best Montaditos in Seville: Where to Eat Them and What to Order
Pringá, jamón ibérico, salmorejo, boquerón en vinagre. The definitive guide to Seville’s small open-faced sandwiches and where to…
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What to Eat at Feria de Abril: The Complete Food Guide
Pescaíto frito, caracoles, pringá montaditos, and enough rebujito to last a week. Everything you need to eat correctly…
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Salmorejo vs Gazpacho: What’s the Difference?
Two cold tomato soups, two different cities, two completely different dishes. Here is exactly what separates salmorejo from…
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The Complete Guide to Rebujito: Seville’s Feria Drink
Rebujito is manzanilla sherry and lemon-lime soda. Two ingredients, one perfect ratio, and the drink that defines Seville’s…
Know before you go
Spain, Essentials
Currency
Euro (€). Cards widely accepted; carry €20 for tapas bars.
Language
Spanish (plus Catalan, Basque, Galician regionally).
Best Season
April–June and September–October: warm, dry, fewer crowds.
Meal Times
Lunch 2–4pm, dinner 9–11pm. Reservations essential for top spots.
The Newsletter
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One email a week: the restaurants we’d fly for, the recipes we cooked last night, the stories behind the plates.