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.
Where to go
Destinations
Barcelona
Vermouth hour, seafood markets & Catalan kitchens
Madrid
Churros at dawn, cocido at noon, tapas after dark
Valencia
The true home of paella, orchards & orange groves
San Sebastián
The pintxo capital — more Michelin stars per capita than anywhere
Hand-picked by our team
Editor’s Picks
The restaurants we send every visiting friend to
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Tiradito
Omar Malpartida’s Lima-to-Madrid project, built around the Peruvian classics that defined his childhood — ceviche, lomo saltado, causa — all sharp lime, deep amarillo, and the unmistakable hum…
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Xemei
Twin brothers from Venice cooking the cicchetti and seafood risottos of their lagoon childhood in Poble Sec. Order the bigoli in salsa, then stay for the tiramisu.
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Da Nicola
The old-school trattoria Madrileños have been quietly guarding for forty years. Hand-rolled pasta, osso buco slow-braised until the marrow gives way, and a wine list that stretches from…
Just opened
New Openings
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Tiradito
Omar Malpartida’s Lima-to-Madrid project, built around the Peruvian classics that defined his childhood — ceviche, lomo saltado, causa — all sharp lime,…
-
Xemei
Twin brothers from Venice cooking the cicchetti and seafood risottos of their lagoon childhood in Poble Sec. Order the bigoli in salsa,…
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Da Nicola
The old-school trattoria Madrileños have been quietly guarding for forty years. Hand-rolled pasta, osso buco slow-braised until the marrow gives way, and…
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.
The Long Read
Culture & Essays
Culture essays coming soon.
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
The best of Spain, in your inbox
One email a week: the restaurants we’d fly for, the recipes we cooked last night, the stories behind the plates.