The Flavours of Spain

From smoky sardines on the beaches of Málaga to the tart ciders of Asturias, Spanish cuisine is a celebration of land, sea and centuries-old tradition. Join The Bridge on a culinary journey through Andalusia, the Basque Country, Galicia and Asturias, with immersive tours that bring each region’s flavours to life.

Málaga’s cuisine reflects its Mediterranean coastline and fertile valleys. Along the beaches, the air is filled with the smoky aroma of espeto – fresh sardines skewered and grilled over open flames, a tradition dating back to the 19th century and a symbol of the area’s coastal identity. The region has long been known for its olive cultivation, with ancient groves dotting the hillsides, producing olives prized for both the table and high-quality oils. In the Guadalhorce Valley, the Aloreña olive stands out for its distinctive flavour, often served marinated in herbs and garlic. The sun-drenched hills of the Axarquía region also yield almonds, a staple of local cooking found in everything from savoury dishes like ajoblanco (a creamy, cold soup) to traditional sweets and cakes.

Fringed by golden beaches and steeped in centuries of seafaring history, Cádiz offers a cuisine that celebrates both the sea and the nearby sherry-producing towns of inland Andalusia. Its bustling markets and tapas bars brim with fresh local seafood, including crispy pescado frito (fried fish), garlicky caldillo de perro (fish soup), and the city’s signature tortillitas de camarones (shrimp fritters). Just beyond Cádiz lies Jerez de la Frontera, the world-renowned home of sherry, where chalky soils and coastal breezes shape the dry finos, rich amontillados and sweet Pedro Ximénez fortified wines that pair beautifully with the region’s bold flavours.

Getxo and Bilbao offer an introduction to the Basque Country’s proud culinary identity. Pintxos, the Basque answer to tapas, are at the heart of local life: artful, bite-sized creations served in bustling bars, perfect for grazing with friends over a glass of local wine. Rich dishes like bacalao a la vizcaína (salt

cod in a pepper sauce) and smoky Idiazabal cheese reflect the region’s love of bold flavours. Just inland lies the Rioja wine region, a land of rolling vineyards producing some of Spain’s most esteemed reds.

Galicia’s windswept coast and seafaring legacy shape every aspect of La Coruña’s cuisine. The region is revered across Spain for its fresh seafood and rustic dishes. Pulpo a la gallega, or Galician-style octopus, is the undisputed star – tender slices of octopus drizzled with olive oil, dusted with paprika and served on wooden plates, it’s a staple at both family kitchens and lively local feiras. Equally beloved are empanadas gallegas, savoury pastries filled with tuna, cod or pork and baked until golden.

Tucked along the rugged Asturian coast, the city of Gijón offers a flavourful introduction to the region’s hearty cuisine. Asturias is famed for its artisan dairy products, particularly bold blue cheeses like Cabrales – aged in limestone caves high in the Picos de Europa mountains – as well as rustic desserts such as arroz con leche (rice pudding), infused with cinnamon and lemon. No visit would be complete without a glass of sidra, Asturias’s famously tart apple cider, traditionally poured from a height to aerate the drink and enhance its flavour.