You’ve been holidaying in Spain all wrong!
You’ve been eating paella at the wrong time and going out in the evening far too early. And eating dishes you think are Spanish… but aren’t.
But don’t worry, help is at hand from Juan Bautista Agreda, operations and gastronomic direction at London’s The Campaner, and Alejandro Nunez, head chef at Harrogate’s La Feria.
Here they’ve revealed the dos, don’ts and definitely don’ts of eating out in Spain.
The worst tourist faux pas
Underestimating portion sizes
Juan explains: ‘Tourists often arrive hungry and order too much, not realising that portions in Spain are usually very generous. Sharing dishes is common and often encouraged.’
Eating paella at dinner time
Spanish chefs have shared the dos, don’ts and definitely don’ts of eating out in Spain with MailOnline. LEFT: Alejandro Nunez, the head chef at La Feria restaurant. RIGHT: Juan Bautista Agreda, operations and gastronomic direction at The Campaner restaurant
Paella ‘in the evening’ isn’t ‘something a Spanish person would order’, reveals Alejandro
‘For Spaniards, paella is strictly a lunchtime dish, usually on a Sunday and most often with a large group of family and friends for sharing,’ reveals Alejandro.
He adds: ‘You can ask for one in the evening if you like, but it certainly wouldn’t be something a Spanish person would order.’
Thinking certain popular dishes are ‘authentic’
Juan says that steak tartar and ‘even the simple Bikini, a sandwich made with sliced bread, ham and cheese’ are not authentic. He explains: ‘Despite their ubiquity in Spain, they’re not originally Spanish dishes.’
Eating dishes in the wrong region
Alejandro explains: ‘Most people are already aware of Spanish food due to the huge popularity of tapas outside Spain.
‘However, it is worth being aware that certain dishes are best eaten in the regions in which they were originally created. For example – you must try a paella if you are in Valencia, pinxtos in the Basque country or patatas bravas in Madrid.’
How to spot a tourist trap
The chefs recommend ‘espetos de sardinas’ – a southern Spanish delicacy of sardines ‘skewered and grilled over an open flame’
Excessive use of photos
Juan explains: ‘Restaurants with menus or large posters covered in photos of their dishes are a common red flag. These places often cater to tourists who might choose based on visuals rather than reputation or quality.’
He adds: ‘Even from the pictures, you can often gauge the quality of the food. Today’s technology allows for quick comparisons of reviews and images, so use it to your advantage.’
Staff standing outside
‘Authentic establishments rarely need someone at the door to lure diners in,’ says Juan, who adds that ‘good food and reputation bring customers naturally’.
Alejandro explains that ‘a guy standing outside the restaurant from 7pm beckoning you in (Spaniards don’t generally have dinner until 8pm at the earliest)’ is a warning sign of a tourist trap.
Overly broad and international menu
Juan warns: ‘If the menu includes everything from pizzas and pastas to paellas, pinchos morunos (pork skewers) and stews, it’s a sign the restaurant is trying to appeal to as many people as possible. This often means they’re not specialists in any particular cuisine.’
Alejandro says that a restaurant offering a 2-4-1 cocktail menu isn’t likely to be authentic
A full English on the menu
Alejandro says: ‘A “Full English” breakfast definitely isn’t authentic!’
2-4-1 cocktail offers
Alejandro explains that a restaurant offering a 2-4-1 cocktail menu is unlikely to be authentic.
Located in a touristy area
Juan says: ‘Many tourists fall into the trap of entering any restaurant in a tourist zone. These establishments often prioritise appealing to tourists over serving authentic Spanish cuisine, leading to a less genuine gastronomic experience.’
How to spot an authentic restaurant
A specialised menu
Juan says: ‘Authentic Spanish restaurants often focus on local dishes or are known for preparing a particular speciality. A concise menu is a good indicator of quality.’
Alejandro agrees, saying: ‘An authentic restaurant will definitely have a number of local dishes in addition to the usual standard fare.’
Spanish jamon Iberico is ‘the best ham in the world’. Tourists should look for one that ‘has been aged for at least three years’
Reputation through word-of-mouth or reviews
Juan explains: ‘Technology makes it easy to find reliable reviews. Platforms like Google Maps, Tripadvisor or even local recommendations can guide you to well-loved spots.’
Locals as patrons
‘Look for restaurants filled with locals rather than tourists,’ says Juan. ‘The presence of locals often signals good quality and authenticity.’
Modest but inviting atmosphere
Juan says: ‘Many authentic restaurants don’t rely on flashy displays. Instead they let their food and service speak for themselves.’
A Menu del Dia
Alejandro reveals that authentic restaurants ‘often offer a “Menu del Dia” for a set price, which can be excellent value for money’.
The dishes you should try
The chefs have shared their recommendations of the Spanish dishes you should put on your gastronomic bucket list.
Southern Spain – Juan Bautista Agreda
Gazpacho – ‘a refreshing cold tomato-based soup, perfect for hot days’.
Ajoblanco – ‘a chilled almond and garlic soup, light and unique’.
Salmorejo – ‘similar to gazpacho but thicker, garnished with hard-boiled egg and ham’.
Espetos de Sardinas – ‘sardines skewered and grilled over an open flame, a coastal classic’.
Fritura de Pescadito – ‘lightly battered and fried small fish, a staple of Andalusian cuisine’.
Valencian and Catalonian coasts – Juan Bautista Agreda
Paella – ‘a must-try, particularly the seafood or Valencian variety with rabbit and chicken’.
Fideua – ‘a noodle-based dish similar to paella, often made with seafood’.
Fricando – ‘a Catalan beef stew with mushrooms, rich and flavourful’.
Pan con tomate – ‘bread rubbed with fresh tomato, olive oil and salt – a fresh delight’.
Gambas al Ajillo – ‘prawns cooked in sizzling garlic and olive oil, a tapas favourite’.
Interior and colder regions – Juan Bautista Agreda
Potajes – ‘hearty stews with legumes and vegetables’.
Judias Guisadas – ‘stewed beans with various meats and spices, a warming dish’.
Rabo de Toro – ‘oxtail stew, tender and full of flavour, a speciality in colder areas’.
Canary Islands – Alejandro Nunez
Chicharro – ‘a delicious type of mackerel found in the seas around the islands – we serve it grilled, often with new potatoes and spicy mojo picon (Canarian red pepper sauce)’.
Nationwide classics – Juan Bautista Agreda
Tortilla de patatas – ‘Spanish omelette made with eggs, potatoes and sometimes onions – a true national treasure’.
La Bomba de la Barceloneta – ‘a breaded and fried ball of mashed potato filled with meat, served with spicy sauce’.
Croquetas de Jamon – ‘creamy ham croquettes, crispy on the outside and creamy on the inside’.
Cogollos al Pilpil – ‘hake cheeks in a garlic and chilli oil emulsion, a Basque delicacy’.
Alejandro Nunez recommends Spanish jamon Iberico – ‘it’s the best ham in the world, try to find one that has been aged for at least three years and enjoy it with a glass of sherry – it’s perfection’.
