You went on vacation Spain all wrong!
You ate paella at the wrong time and go out way too early at night. 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 Londonsay The Campanerand Alejandro Nunez, head chef at Harrogate’s The Fair.
Here they reveal the dos, don’ts and definitely don’ts of eating out in Spain.
The worst tourist faux pas
Underestimate portion sizes
Juan explains: ‘Tourists often arrive hungry and order too much, not realizing that portions in Spain are usually very generous. Sharing dishes is common and often encouraged.’
Eat paella at dinner time
Spanish chefs shared with MailOnline the dos, don’ts and definitely don’ts of eating out in Spain. 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’ is not ‘something a Spanish person would order’, reveals Alejandro
“For Spaniards, paella is strictly a lunch dish, usually on a Sunday and mostly with a large group of family and friends to share,” reveals Alejandro.
He adds: ‘You can ask for one in the evening if you want, but it certainly wouldn’t be something a Spanish person would order.’
Think Certain Popular Dishes Are ‘Authentic’
Juan says 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, these are not originally Spanish dishes.’
Eating dishes in the wrong region
Alejandro explains: ‘Most people are already aware of Spanish food due to the great popularity of tapas outside of 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 when 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 ‘sliced and grilled over an open flame’
Excessive use of photos
Juan explains: ‘Restaurants with menus or large posters covered with photos of their dishes are a common red flag. These places often cater to tourists who may choose based on visuals rather than reputation or quality.’
He adds: ‘Even from the photos 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 attract diners,’ says Juan, who adds that ‘good food and reputation naturally bring customers’.
Alejandro explains that ‘a guy standing outside the restaurant from 19:00 asking you in (Spanish people usually don’t eat dinner until 20:00 at the earliest)’ is a warning sign of a tourist trap.
Too 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 that the restaurant is trying to appeal to as many people as possible. This often means that they are not specialists in any particular cuisine.’
Alejandro says that a restaurant that offers a 2-4-1 cocktail menu is unlikely to be authentic
A full English on the menu
Alejandro says: ‘A “Full English” breakfast is definitely not authentic!’
2-4-1 cocktail offer
Alejandro explains that a restaurant that offers a 2-4-1 cocktail menu is unlikely to be authentic.
Located in a tourist area
Juan says: ‘Many tourists fall into the trap of entering any restaurant in a tourist zone. These establishments often prioritize attracting tourists over serving authentic Spanish cuisine, resulting in a less authentic gastronomic experience.’
How to spot an authentic restaurant
A specialized menu
Juan says: ‘Authentic Spanish restaurants often focus on local dishes or are known for preparing a particular specialty. 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 favorite places.’
Local residents as patrons
“Look for restaurants full of locals rather than tourists,” says Juan. ‘The presence of local residents often indicates 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” at a set price, which can be excellent value for money’.
The dishes you must try
The chefs 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 grilled and fried over an open flame, a classic coast’.
Fritura de Pescadito – ‘lightly battered and fried small fish, a staple of Andalusian cuisine’.
Valencian and Catalan coast – Juan Bautista Agreda
Paella – a must-try, especially the seafood or Valencia 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 fragrant’.
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’.
Inland and colder regions – Juan Bautista Agreda
Potajes – ‘hearty stews with pulses 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 specialty in colder areas’.
Canary Islands – Alejandro Nunez
Chicharro – ‘a delicious type of mackerel found in the sea around the islands – we serve it grilled, often with new potatoes and spicy mojo picon (Canary red pepper sauce)’.
Nationwide Classic – 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 aged for at least three years and enjoy it with a glass of sherry – it’s perfect’.
