International appeal in La Rioja is already rising. In 2025, the region welcomed 142,848 overseas visitors, up 16% year on year. UK arrivals, however, remain notably low. Just 13,000 British travellers visited La Rioja in the first eleven months of 2025, making it the least visited Spanish region by the UK market. With fewer than 0.1% of the 18.1 million Britons travelling to Spain choosing La Rioja, the region currently trails behind Navarre and Castilla-La Mancha, underlining the opportunity for growth in 2026.

For those looking to discover the region in 2026, UK tour operators are responding with a range of tailored itineraries showcasing the very best of La Rioja. Three standout examples include:

A taste of authentic Spain with Kirker Holidays

Kirker Holidays’ five-night La Rioja escape puts food and wine centre stage. Based first in Peñafiel, one of Spain’s great wine cities, and then at the 4* Hotel Eguren Ugarte in the foothills of the Sierra Cantabria, expert Tim Clarke will introduce some of the finest winemakers in Northern Spain. Highlights include the innovative Viña Ijalba, who pioneered the revival of Rioja’s classic grape Graciano, the state-of-the-art Viña Real winery and lunch at the farmhouse of Contino, the oldest ‘single estate’ Rioja bodega. There is also a day in Haro, the wine capital of La Rioja, and Briones to visit the Vivanco Museum of Wine Culture, one of the best wine museums in the world.

For more details, visit www.kirkerholidays.com

Cycling through La Rioja culture and history with Headwater 

Headwater’s six-day itinerary explores the heart of Spain’s celebrated Rioja wine region, following quiet country lanes past vineyards and wine museums. The route allows for discovery of UNESCO World Heritage-listed monasteries in San Millán de la Cogolla and includes part of the Camino de Santiago. Other highlights include the medieval towns of Laguardia and Ezcaray, tastings at renowned bodegas and soaking up the sun in lively pintxo bars.

For more details, visit www.headwater.com 

Nature awaits with Audley Travel

La Rioja’s scenery is as dramatic as it is diverse. The Sierra de Cebollera Natural Park is a haven of mountains, forests and wildlife, home to deer, wild boar and birds of prey. In the Parque Natural de las Lagunas Glaciares de Neila, a series of glacial lakes – including Laguna Negra, Cascada and Tejera – create one of the northern Spain’s most beautiful high-altitude settings. For walkers and photographers, Las Calderas Gorge provides waterfalls, rock formations and natural pools in a dramatic canyon environment.

For more details, visit www.audleytravel.com

For more information on Spain as a tourist destination, visit https://www.spain.info/en/

For all press enquiries contact Jessica Harvey Taylor on Jessica.harvey@tourspain.es or the Spanish Tourist Office’s PR agency LOTUS on spain@wearelotus.co.uk

Under the slogan “Eat, Drink, Love Jerez”, Jerez de la Frontera has been awarded the prestigious title of Spanish Capital of Gastronomy for 2026. 

Thanks to the collective effort made in supporting the city’s wineries, restaurants, food producers and ‘tabancos’, visitors are set to fall in love with Jerez’s legacy as a world-renowned producer of traditional sherry wines and delicious local cuisine. In celebration, the city will host 54 activities throughout 2026: from wine and tapas events to cultural tours and food festivals, Jerez’s impressive project champions responsible gastronomic tourism, cementing itself as the Spanish destination for authentic and quality cuisine.

As an annual award which recognises cities that have gone above and beyond to promote their foodie scene, The Spanish Capital of Gastronomy (CEG) has swiftly become one of the nation's greatest tourism attractions. Since its creation in 2012, each and every award-winning city has achieved impressive results in generating tourism buzz around their respective gastronomic offerings. Former winners of this prestigious title include Logroño (2012), Burgos (2013), Vitoria (2014), Cáceres (2015), Toledo (2016), Huelva (2017), León (2018), Almeria (2019), Murcia (2020/21), Sánlucar de Barrameda (2022), Cuenca (2023), Oviedo (2024) and Alicante (2025).

Being the second municipality in the province of Cadiz to receive this award, preparations are underway for Jerez de la Frontera to welcome national and international tourists keen to celebrate their honour next year.

For more information on Jerez de la Frontera as a municipality, please visit: https://www.turismojerez.com/en/

Palma de Mallorca, the picturesque capital of the Balearic Islands, is gearing up to welcome food enthusiasts from around the world to the highly anticipated “TaPalma” Gastronomic Festival this November. This celebration of culinary excellence includes the renowned tapas and cocktail contest, which will take place on the 20^th November, as well as a gastronomic route from the 22^nd until the 26^th of November. The tapas routes around the city are perfect for discovering some of Palma´s most unique neighbourhoods, from Santa Catalina or Portixol to Paseo Maritimo. Furthermore, the festival has created a “TaPalma” app which visitors can download for further information, guides and even a tapa catalogue.

‘TaPalma’ will showcase the rich gastronomic heritage of Palma de Mallorca, offering an exciting fusion of traditional and contemporary flavours, by bringing together the best chefs and bartenders on the island. The contest event is set to be held at the Palau de Congressos de Palma, a stunning building inspired by the city´s Mediterranean surroundings, blue waves, sun and sandy beaches. For its 6^th edition at the venue this year, there will be three different categories: best tapa; best cocktail; and best themed tapa. Chef Igor Rodrigez will be leading the judging panel together with the renowned chef José Cortés, president of The Association of Affiliated Chefs in the Balearic Islands.

Visitors to ‘TaPalma’ can expect an impressive lineup of chefs, who will create exceptional dishes using the finest local ingredients. This festival is a unique opportunity to savour the flavours of the Balearic Islands and explore the diverse culinary influences that have shaped Palma de Mallorca’s tapas food scene. For their 18^th edition, this year, more than 50 bars and restaurants from all over the city will create special tapas for around €4 for 3 tapas including a beer to celebrate the occasion.

For more information about Palma as a tourist destination, please visit www.visitpalma.es

The event, which was held in Valencia, celebrated the best that Spanish gastronomy has to offer: Disfrutar in Barcelona took second place, while DiverXO in Madrid took third. Spanish chef Miguel Ángel Millán, who currently is based DiverXO, was recognised as the Beronia World’s Best Sommelier, and Andoni Luiz Aduriz, whose restaurant Mugaritz celebrates sustainability at its very heart, was named the Icon of 2023.

It is increasingly important for restaurants to provide more environmentally conscious and socially sustainable ways of dining, and this is reflected in the food and restaurant industry in Spain. Spain is leading the way for sustainable approaches to food, and Aponiente was recognised by the Sustainable Restaurant Association (in partnership with the World’s 50 Best) with the prestigious title of Sustainable Restaurant of the Year 2022.

Below are five sustainable, fine-dining restaurants in Spain that are recognised with a MICHELIN Green Star, an award celebrating both a restaurant’s gastronomic and sustainable credentials.

Aponiente (El Puerto de Santa Maria, Cadiz)

Holds 3 MICHELIN Stars and 1 MICHELIN Green Star

Sustainable Restaurant of the Year 2022

Situated in a 19^th-century sandstone tide mill, the flagship restaurant of Ángel León joyfully celebrates Spanish seafood, raising it to remarkable heights. León, who is nicknamed ‘the Chef of the Sea’, combines renewable and sustainable methods with sheer creative flair to create unforgettable seafood tasting menus. His two-chapter approach (Salty Sea and Sweet Sea) takes diners on an adventure that may include such produce as cuttlefish, oysters, sea snails and razor clams, as well as the surprising ‘sea eel mochi’ and ‘fish roe bubble tea’.

Azurmendi (Larrabetzu, near Bilbao)

Holds 3 MICHELIN Stars and 1 MICHELIN Green Star

Sustainable Restaurant of the Year 2018

Eneko Atxa’s guiding principle is that humankind should safeguard and protect their environment, and this philosophy is visible through every element of Azurmendi. Celebrating the best of Basque cuisine and culture, Azurmendi is sustainability-focussed from the very architecture of its unique bioclimatic building to the complementary bar of recycled soap that guests will take away with them. The seasonal Adarrak menu includes courses as the ‘Welcome Picnic’, and includes dishes integrating local produce, meat and cooking methods, elevated to extraordinary levels.

Narbasu (Cereceda, near Oviedo)

Holds 1 MICHELIN Green Star

Occupying a 14^th-century Palacio de Rubianes, Narbasu (the restaurant of the hotel of the same name) is famed for its kitchen gardens and focus on working with local producers to obtain exceptional food. Nestled in the heart of the Asturian mountains, Narbasu has an emphasis on both social and environmental sustainability, championing seasonal, local cuisine and Asturian heritage; the restaurant offers tasting menus centred around traditional classics and ingredients with a modern twist (and an optional cider pairing!).

Refectorio (Sardón de Duero, near Valladolid)

Holds 1 MICHELIN Star and 1 MICHELIN Green Star

Within the striking setting of a 12^th-century monastery (now Abadía Retuerta LeDomaine), a meal at Refectorio (meaning ‘refectory’, the traditional term for a monastic dining hall), is truly an unforgettable experience. Chef Marc Segarra has a particular interest in promoting local wines, offering extraordinary pairings that make good use of the monastery’s own cellars and local vineyards. The restaurant itself has a strong emphasis on sustainable practices, including growing its own produce in its market garden, promoting biodiversity through beekeeping and conserving the local environment by replanting pine trees. After being greeted with a glass of local sparkling wine, guests will be presented with a choice of wonderful tasting menus, with dishes reflecting local history and culture and including such options as Castilian stews, monkfish with agristada sauce and suckling lamb served with alboronía.

Casa Albets (Lladurs, near Solsona, Catalonia)

Holds a Bib Gourmand and 1 MICHELIN Green Star

This completely vegan restaurant is not just for meat-free diners alone; its sumptuous plant-based menu offers something for carnivores and vegans alike. Situated on a historic farm, parts of which date back to the 11^th century, this rustic restaurant uses produce from its own kitchen garden to create memorable and creative meat-free dishes, presented beautifully. Casa Albets rejoices in traditional Catalan produce, serving reasonably-priced tasting menus featuring vegan takes on both Spanish and more international dishes, including carrot ajoblanco, seitan with green ‘mole’ and Xixona gingerbread.

Valencia was the epicentre of international haute cuisine when the city hosted The World's 50 Best Restaurant awards gala. The event, which took place on 20 June at the Ciutat de les Arts i les Ciències, brought together the best chefs in the world to compete against each other and celebrate international gastronomy. 

As part of this gala, Valencia hosted a wide range of unique and unrepeatable gastronomic events, including the 50 Best Signature Sessions - gastronomic experiences with four hands - or educational meetings between important chefs and cookery students.

The event featured Joan Roca, from El Celler de Can Roca; Jeremy Chan, chef and co-founder of Ikoy in London, as well as award winners Elena Reygadas and Pía León. Reygadas, chef of Rosetta Restaurant in Mexico, was recognised in 2022  by The World's 50 Best Restaurants. In turn, Peruvian Pía León, chef at Central & Kjolle, won the award for the best female chef in Latin America and the award for the best female chef in the world in The World's 50 Best, in 2018 and 2021 respectively.

The list of the World's 50 Best Restaurants 2023 was announced and includes the most prestigious restaurants in the world, resulting from a vote among 1,080 international experts who are part of The World's Best Restaurants Academy. 

Central, in Lima, won first place, with two Spanish restaurants, Barcelona's Disfrutar and Madrid's Diverxo, winning second and third place respectively. 

More information can be found here

Serves 2 

125ml extra virgin olive oil 

4 cloves garlic, finely sliced 

2 red chillies, finely sliced 

8 gambas blanca (or raw king prawns), peeled but tails left on 

Flakey sea salt 

2 slices of lemon  

1-2 tbsp chopped flat leaf parsley  

Crusty bread to serve 

Heat the oil in a traditional terracotta dish or in a frying pan. Once hot add the garlic and chill and cook for a minute to allow the flavours to infuse.

Add the prawns and lemon slices and cook for 1-2 minutes until the prawns are just cooked. Scatter with parsley and serve with crusty bread to mop up the juices.

Serves 1-2  

1 small butternut squash, peeled and deseeded and cut into cubes 

130ml olive oil  

3 whole cloves garlic 

2 fresh bay leaves 

2 tbsp honey 

1 large pork chops on the bone, ideally Ibérico, 2.5cm thick  

1 tsp sweet pimentón  

1 tsp ground cumin 

2 tbsp sherry vinegar 

Sea salt flakes and freshly ground black pepper 

Extra virgin olive oil to drizzle  

In a bowl, blend the rest of the olive oil with the pimentón, cumin and vinegar. Season well. With a sharp knife, cut into the fat of the chop to prevent it curling up and then score both sides of the meat in a diamond pattern so that all the marinade can get into the meat. Put into a dish and pour over the marinade and leave at room temperature for an hour (or overnight in the fridge). 

Preheat the oven to 220°C/fan 200°C/Gas Mark 7.  

Tumble the prepared squash into a roasting tin and toss with 2 tbsp of the oil, the garlic cloves, bay leaves, and honey. Season well and roast for 40 minutes, turning every so often.  

Once the squash is nearly cooked, heat an ovenproof frying pan over a high heat. Remove the chop from the marinade, add to the pan and sear for 2 minutes each side until golden brown. Transfer to the oven and cook for 6-8 minutes then remove and place on a plate or chopping board to rest for 7 minutes, keeping any juices that are in the pan.  

Once the squash is cooked and the chop rested, plate them together and spoon over the cooking juices from the pan and from the plate or board. Serve with a good drizzle of extra virgin olive oil. .  

Serves 2  

120ml extra virgin olive oil  

2tbsp chilli oil  

1 lemon 

3 tbsp chopped fresh oregano  

1kg large waxy potatoes, such as Desiree or Charlotte, peeled 

4 large garlic cloves, thinly sliced  

8 anchovy fillets in olive oil, drained and sliced  

1 x 800g whole cleaned seabass 

3 fresh bay leaves 

Sea salt flakes and freshly ground black pepper  

Preheat the oven to 220C/fan 200c/Gas Mark 6.  

In a bowl blend the extra virgin olive oil with the chilili oil, some salt, the juice of half the lemon and the chopped oregano.  

Thinly slice the potatoes to pound coin thickness and put them in a roasting tin. Pour over half the dressing and toss together with the sliced garlic and anchovies. Season with black pepper and cook in the oven for 15 minutes.  

While this is cooking, prepare the fish. Score the flesh of the fish 3 times on each side. Season the cavity with salt and pepper. 

Remove the potatoes from the oven and turn them then place the fish on top. Slice the rest of the lemon thinly. Fill the cavity with the lemon slices and bay leaves then pour the rest of the dressing into and onto the fish.  

Return to the oven and roast for 15 minutes then serve.

The city will run several events to celebrate this special announcement inviting visitors and residents to enjoy Sanlúcar’s delicious cuisine and unique wine. This programme seeks to showcase the region highlighting its high standards of quality-of-life thanks to its geographical location and climate, which provide a world-class sun and beach proposition for visitors. The city is rich with natural resources thanks to its proximity to the Guadalquivir River and the natural reserve of the Doñana National Park, which are both an inspiration for the city’s food culture and the legendary horse races that take place on a long stretch of beach in August.

Two elements of the food culture of Sanlúcar which have been highlighted in the Spanish Capital of Gastronomy celebrations are Sanlúcar king prawns and the region’s Manzanilla wine (straight from the heart of the Jerez Region). Sanlúcar’s king prawns are one of the most renowned gastronomic treasures of Andalucía and are farmed in the mouth of the Guadalquivir River adjacent to the Doñana National Park. This prawn carries an intense and rich flavour mainly thanks to the characteristics of the waters in which it grows. At present, these delicate prawns have an official quality brand called Langostino de Sanlúcar (King Prawn of Sanlúcar) which recognises the prawns caught on the coast of the lower Guadalquivir River. In 2020, 146,00 kilograms of these prawns were sold in the Sanlúcar de Barrameda fish market.

The celebrated counterpart, the Manzanilla wine, is a variety of fino sherry made around the port of Sanlúcar de Barrameda and is produced under the Spanish Denominación de Origen Protegida (DOP) of Manzanilla-Sanlúcar de Barrameda DOP since 1964. In Spanish, chamomile infusion is called "manzanilla", and thus this wine gets the name because of its flavour said to be reminiscent of such an infusion. The sherry is manufactured using the same methods as a fino and results in a very pale, dry wine.

Visitors looking to discover the city and its culinary scene during its year as Spanish Capital of Gastronomy should look out for its main gastronomic treasures:

• Tortillitas de camarones: This simple yet delicious tapa uses small fresh prawns to create fritters that are best served piping hot.
• Acedías and tapaculos: two of the city’s most famous fish best served fried and to be eaten by hand.
• Arroz con Pato: one of the lesser-known dishes that are popular among the locals of Sanlúcar. It is made from products sourced in the estuaries and areas bordering the river. The star is blue duck that is eaten in sauce or with rice hence the name ´Rice with Duck’.
• Guisos Marineros: seafood stews are especially famous in Sanlúcar de Barrameda. They come in many shapes and sizes made with cuttlefish, king prawns, monkish and many other delicacies caught just off the coast.
• Las Papas Aliñás: one of the most recognised potato dishes in Cádiz. Its main characteristic is that it is served "warm" and not cold like most potato salads. It is a type of potato salad that optimises simple, local ingredients.

The title of Spanish Capital of Gastronomy will be held by Sanlúcar de Barrameda from 01 January to 31 December. Huelva (2017), Leon (2018), Almeria (2019) and the region of Murcia (2020 and 2021) are among the Spanish cities that have previously held this annual recognition that celebrates food and tourism since its first edition in 2012.

Having been placed at number 49, Azurmendi in the Basque Country feels as if visitors are entering the Spanish chef Eneko Atxa’s home. Eneko provide a gastronomic experience in which the flavour and the beauty of each preparation are always linked to the landscape and the culture that shaped it. azurmendi.restaurant

At number 20, the 12-course tasting menu at Diverxo in Madrid takes diners through innovative, Asian-inspired dishes such as Iberian pork dumplings filled with Spanish broth and Korean gochujang with grilled cuttlefish and yellow pepper pil-pil. With twists and surprises at every turn, having a meal at Diverxo is like stepping inside Dabiz Muñoz’s limitless imagination. diverxo.com

The chef, Aitor Arregui, of Elkano in Getaria, placed at number 16, says his father claimed that to buy the best fish, one has to look the animal in the eyes and see that it still retains the brightness that means it is fresh. Today, his son and family run one of the most prestigious grills in the Basque Country and Spain. restauranteelkano.com

Mugaritz, San Sebastian, number 14 on the list, is exciting, avant garde and highly innovative. The creative dining experience developed by chef Andoni Luis Aduriz aims to open minds; his plates are designed to be more about providing a unique experience rather than being enjoyed by diners – a fine example of this is the gelatinous pork tendon that arrives mid-way through the experience. mugaritz.com

The contemporary techniques, daring combinations and the drive to surprise diners are among the features that Disfrutar, Barcelona, the restaurant placed at number five, embrace. Oriol Castro, Mateu Casañas and Eduard Xatruch create dishes such as panchino (a fluffy bun) stuffed with caviar and sour cream, or multi-spherical pesto with tender pistachios and eel, are designed to ‘please, surprise and excite’. disfrutarbarcelona.com

The top Spanish restaurant on the list, at number three overall, is Asador Etxebarri, found in the lush foothills of the Spanish Basque Country. It has been housed in the same rustic stone building since the 1990s. With sprawling views of mountains and grazing cattle visable from its terrace, where the welcome snacks are served, the restaurant is at one with history and nature. Victor Arguinzoniz is recognised with the Estrella Damm Chefs' Choice Award 2021. asadoretxebarri.com

An array of exceptional Spanish restaurants will be offering a special menu available for that month only, to showcase the most delicious dishes they have to offer. Tapas lovers will be spoilt for choice as many renowned restaurant brands such as Brindisa, Sabor, Barrafina, Iberica, Pix and Fuego are all getting involved along with many individual restaurants up and down the country.

Some of the real highlights of the Estrella Galicia Gastronomy Month are the tapas tours taking place. On 4 September in Soho, London, ticket holders will experience three tremendous restaurants in Tapas Brindisa Soho, Condesa and Pix Pintxos, to try scrumptious bites alongside refreshing Estrella Galicia beers. Meanwhile, on the same day, a tapas tour will be going ahead in Bristol which takes guests to Bar 44 before a private boat transfer to Gambas Tapas Bar.

Also on offer in the capital are tickets to two sensational evenings of unique taster menus. The first, taking place on 2 September at ​​Brindisa Kitchen Bar in Borough Market, will feature a fantastic five-course menu consisting of mouth-watering courses made with fresh, seasonal produce and paired with a great selection of beer. The second, to be held on 5 September at Parillan in Coal Drops Yard offers up authentic dishes including pimientos del padrón, piquillo croquetas, pan con tomate, tuna pintxo, dry-aged beef sirloin with romesco, lagarto Ibérico and alioli and rounding off with a marshmallow dessert to be cooked over the parrilla grill.

Other events around the country include tasting menu sat Asador 44 in Cardiff, Rioja in Glasgow, and The Embassy in Hale, Greater Manchester. Not to mention another tapas tour in Newcastle on 18 September and an at-home beer pairing and gastronomy masterclass from Estrella Galicia.

There are 12 establishments that make up the Association of Centenarian Restaurants and Taverns of Madrid (RCM) whose objective is to combine efforts to consolidate the traditional gastronomy of Madrid and create a wider appreciation of the Centuries-old Restaurants and Taverns of Madrid, both within and outside regional and international borders.

The Madrid Tourism Board has created a map to help travellers discover the time-honoured establishments where diners can savour many of Madrid’s traditional dishes such as cocido (Madrid-style stew), soldaditos de pavía (battered and deep-fried cod with red peppers), and callos (tripe), or just enjoy a caña of beer, a glass of vermouth on tap, or wines from the region.

Aside from treasuring the history of gastronomy, the Restaurantes Centenarios have witnessed the evolution of politics, literature and art. Significant chapters in the history of Madrid have been written within their walls such as in Lhardy (1839) where the overthrowing of monarchy and politicians was plotted and ministerial meetings have been held with Miguel Primo de Rivera, former President of the Council of Ministers.

The Spanish Tourist Office has highlighted just a handful of these restaurants and taverns, all of which opened over a hundred years ago, to showcase the essence of what makes them so special: 

La Casa del Abuelo (Vitoria) continues to serve its famous prawns in a variety of ways: with garlic served in a ceramic dish; sizzling with garlic, oil and parsley; griddled to perfection and served with coarse salt; in pastry; or skewers, always accompanied by “El Abuelo” sweet wine or Toro wine. These traditional dishes have been served in the same famous way since 1906.  

Antonio Sanchez Tavern, found in the Lavapiés district, is the oldest tavern in Madrid. Although its exact opening date is a mystery, we do know it was sometime before 1787. The menu is entirely dedicated to traditional Madrilenian cooking.  

Casa Ciriaco was founded in the heart of the Calle Mayor at the end of the 19th century. All manner of famous faces have passed through here including writer Valle-Inclán and cartoonist Antonio Mingote.  

Botín, on Calle Cuchilleros, is considered to be the oldest restaurant in the world. The restaurant has maintained its original atmosphere so much so that the building’s wood-burning oven, which still roasts suckling pigs and lambs in a Castilian style, is the same as that of 1725. 

According to data provided by the RCM, the turnover of the Restaurantes Centenarios has dropped by up to 80%, which is almost entirely down to the lack of visitors during the pandemic. As a result of their traditional and original layouts, many of the restaurants do not have the facility to provide outdoor dining. This means they have not been able to accommodate diners when restrictions have been eased. Furthermore, due to their unique characteristics, they do not have sufficient demand for home delivery.

To help alleviate this situation and to honour their cultural and gastronomic heritage, Madrid has declared these establishments places of significant cultural and touristic interest.

Murcia is a corner of Spain with a deep-rooted gastronomical heritage thanks in large part to the outstanding produce on offer. Whether it is the broad range of high-quality fruit and vegetable from the fertile grounds of La Huerta de Murcia, fresh seafood from the Mar Menor or beautiful cuts of meat from inland farms. Murcia is among Europe’s largest producer of fruit and vegetables and this combined with agricultural and fishing techniques passed down through generations, influenced by the different cultures that occupied the lands, has given rise to a thriving modern food scene.

To drive local awareness and education on Murcia cuisine, activity includes a series of workshops for local chefs under the theme ‘La Huerta of 1001 Flavours’, ‘huerta’ referring to the fertile land where many of the region’s fruit and veg is grown. The programme also features ‘Gastrojueves’ (Food Thursdays), a series that will highlight healthy, Mediterranean cooking and will involve professional chefs running cookalongs allowing participants to cook Murcian specialities from the comfort of their own home (Spanish language only).

From May to December, Murcia will also be celebrating each week a different product emblematic of the region, many of which are protected by Denomination of Origin (D.O) recognising their specific qualities and characteristics. ‘Semanas de elaboraciones y de producto’ (Production and product weeks) will share typical recipes from the different municipalities of Murcia according to the produce being honoured that week.

More information on Murcia as the Spanish Capital of Gastronomy is available at www.murciacapitalgastronomica.es (Spanish language only). 

THE FOODIE’S POCKET GUIDE TO MURCIA

For foodie’s looking to get a taste of the Spanish Capital of Gastronomy’s cuisine later in the year when travel resumes, the Costa Cálida – Region of Murcia has provided some must-try Murcian specialties and memorable restaurants fit for any culinary pocket guide.

Murcian Specialties:

Caldero del Mar Menor – a rice stew traditionally made by fishermen from the catch that was too small to sell at market. Cooked in a cauldron style pan, hence the name caldero, the stew includes ñoras (small dried peppers popular in Murcia), garlic, tomatoes, saffron and of course an array of seafood from the Mar Menor.

Ensalada Murciana – a traditional salad made with tomato, Cieza olives, onion, tuna and hardboiled egg. It is as healthy as it is refreshing and delicious.

Pastel de Carne – a Medieval recipe with a slight Muslim twist to it. The strict recipe is held in high regard with standards and processes laid down in 1695. The pastry is a puff pastry which envelopes meat, boiled egg ad chorizo.

Paparajotes – this is a traditional Murcian dessert consisting of battered and fried lemon leaves. It has the indulgent texture of a doughnut but be sure not to eat the whole package. Remove the leaves and enjoy the crisp, lemony dough casing.

Restaurants worth a visit:

El Sordo, Valle de Ricote – A family-run restaurant that has been in business for just over a century, but with a modern appearance. It has an extensive traditional menu serving specialities from the mountains, alongside a first-rate wine list featuring almost every wine from Murcia. www.elsordo.es

El Rincón de Pepe, Murcia (City) – A la carte restaurant based on Mediterranean cuisine and specialising in traditional Murcian cooking with a modern twist. Founded in 1925, the Rincón de Pepe Restaurant remains a culinary institution with over 80 years of history.

www.melia.com/en/hotels/spain/murcia/tryp-murcia-rincon-de-pepe

Magoga, Cartagena – Magoga is a one Michelin star restaurant run with great passion and enthusiasm. The menu seeks to rediscover the roots of local dishes through the maximum use of locally sourced seasonal products from the Mar Menor and the area surrounding Cartagena.

www.restaurantemagoga.com

La Pequeña Taberna, Murcia (City) – Located in the capital of Murcia, La Pequeña Taberna has an impressive display of vegetables. Guests can dine on the terrace, at the tapas bar or in the dining rooms enjoying a contemporary yet classic style. The artichokes de la abuela are a Murcian specialty served here. www.lapequenataberna.com

Restaurante Cabaña Buenavista, Murcia (City) – The two Michelin star restaurant, Restaurante Cabaña Buenavista, offers fine dining in a verdant setting. The restaurant is housed in a large conical hut with an African style thatch roof. The bright dining room overlooks relaxing gardens creating the perfect space to enjoy meticulously prepared cuisine. Certainly worth the trip from the Murcian capital! www.restaurantelacabana.com

Gastro tours in Murcia:

Gastronomic workshop of Tortada Murciana – This three-hour workshop teaches guests, together with an experienced local pastry chef, about the history of the Tortada Murciana, pastry techniques, its ingredients, how it is made and assembled. Participants will also learn how to make each of the elements that make up this cake, which can then be used in one's own dishes and desserts to surprise guests. After making this delicious cake, guests will be invited to taste this delicious Murcian delicacy. Priced from €100 per person. www.travelinmurcia.es

Gastronomic Workshop: Preparation of Murcian Meatloaf  - Foodies can enjoy Murcian gastronomy learning how to make the traditional meatloaf in a culinary workshop. This cookery class will be taught by an artisan pastry chef who talks participants through every stage of creating a dish symbolic of the city’s gastronomy. The class finishes up with a tasting session and is offered in both English and Spanish and is priced from €100 per person. www.travelinmurcia.es

Cartagena de Tapas - A combination of visiting the city’s most important monuments, while trying its most typical tapas. The tour visits the Teatro Romano, Puerto de Cartagena, the Grand Casino and many other sites while sampling delicious tapas and drinks. The tour is done on foot and lasts approximately three hours. www.planout.es/en

Murcia de Tapas - This tapas trail will cover four stops which are carefully selected to allow guests to take in sites around the city including the Centro de Murcia and other sites from its medieval origins. Whilst touring the city, four pit stops are made to try local tapas dishes with wine or other drinks. The tour lasts approximately two and a half hours. www.planout.es/en

View the map in high resolution here

To help post-COVID visitors savour the best of Formentera, the island’s tourism board has launched a new slow food map, highlighting its traditional cuisine, local products and distinct flavours. The smallest of the Balearic Islands, Formentera, has long been recognised for its slow and laid-back way of life. Thanks to a great variety of fresh seafood, organic produce and sustainable agriculture being deeply rooted in the island’s traditions, Formentera has also obtained the ‘Arca del gusto’ (translated as ‘Ark of Taste’) status, granted by the International Slow Food Organisation.

The map locates a number of locally owned businesses across the island where visitors (and locals) will be able to buy organic produce, taste local flavours and learn more about slow food in Formentera. From fruit and vegetable markets to vineyards and producers of olive oil made of locally grown olives, the map highlights the great gastronomic heritage of the island and its reliance on local products which is a result of the relatively isolated location of the Pityusic islands.

WHAT TO TRY IN FORMENTERA

Cooked, grilled, stewed or fried; accompanied with rice or on its own, fish is one of the staple products on the island. Dried salted fish, known as Peix Sec, has in particular become a characteristic of Formentera’s cuisine. In a traditional way, handed down from the Phoenicians, the fish is first soaked in ‘sal morra’, a solution of water and salt, and then naturally dried in the sun and wind while hanging from juniper trees. Once dried, it is kept in glass jars and served on lettuce, with bell pepper, onion, and crispy bread, making it a simple, yet full of flavour dish.

Besides savoury dishes, such as a farmer’s salad (which features the Peix Sec), fried octopus (‘Frit de polp’) and a fish stew with potatoes (‘Bullit de Peix’), Formentera offers also a full range of local snacks and dessert. From ‘Flaó’ (cheesecake with a hint of mint) to ‘Les Orelletes’ (a sweet pastry made of aniseed) and ‘Greixonera’ (a bread pudding), there’s plenty of options to explore for visitors with a sweet tooth and savoury food lovers alike.

WHEN TO VISIT FORMENTERA

Although Formentera is known its slow vibe and relaxed way of life all year round, foodie lovers should consider visiting the island outside of the summer season. Every year*, during the first two weeks of May and October, Formentera holds its Gastronomic Weekends when the island’s best restaurants offer special menus at a set price. In addition to affordable prices, the event provides visitors to Formentera with a unique opportunity to taste traditional dishes with a modern twist.

Local restaurants, food markets and eateries across Formentera are adhering to COVID-19 safety protocols set out by the local government, ensuring that visitors remain out of harm’s way and able to enjoy the incredible culinary scene Formentera has to offer in 2021.

* Due to the evolving coronavirus situation, the 2021 events have not been confirmed yet.

For more information, please visit www.formentera.es

The sustainable tourism tax has been in place since 2016 and is applied to all stays in tourist accommodation across the Balearic Islands. The eco-tax provides revenue for a fund established to promote sustainable tourism, established by Balearic Island institutions, and channeled into important initiatives to counteract the impact of tourism on the islands. 

Minister of tourism, Iago Negueruela says:

“British tourism is essential for our islands and the UK is our second source market in terms of visitor numbers. The tourism industry accounts for around 35% of our islands’ GDP and it is essential that we bring visitors back, however our ambition is that we do so in a sustainable way, continuing to roll out sustainable initiatives to counteract any negative environmental impacts. 

Our visitors have directly helped us have fund a huge number of initiatives to promote ecotourism, help preserve the environment and restore our cultural heritage. Behind the scenes, we continue to work intensely with the private sector; including businesses and trade unions to restart the tourism season and its activities as soon as restrictions are relaxed.

Within this, 2021 will see the development of several key tourism projects funded by the sustainable tourism tax.”

Some of the projects currently underway include: 

IBIZA'S PHOENICIAN SETTLEMENT, DECLARED A UNESCO WORLD HERITAGE SITE, WILL BE REPURPOSED AS A NEW CENTRE OF INTERPRETATION

The Balearics Islands will regenerate the Phoenician settlement of Sa Caleta in Ibiza aiming to convert this historic and heritage space into a cultural site for visitors. The Phoenician settlement (UNESCO World Heritage site), which dates back to the end of the 8th century BC, contains evidence of the island’s first settlement, dating back well over a millennium. Planned works include the restoration of all the site and the coastal fortification nearby, which was built in the 20th century to help the island defend itself and has been recognised as an asset of cultural interest. In 2023, Ibiza will welcome an interpretation centre to provide visitors with a deeper understanding of the cultural aspects of the Phoenician settlement, thanks to the funds of the sustainable tourism tax. 

http://www.illessostenibles.travel/its-project/en/ibiza/project-to-rehabilitate-the-phoenician-settlement-and-the-anti-aircraft-battery-on-the-coast-of-sa-caleta-sant-josep-de-sa-talaia-to-prepare-them-for-visits-and-to-create-an-interpretation-centre

A NEW APP TO HELP PROTECT THE MARINE BIOLOGY OF THE BALEARIC ISLANDS In spring 2021, the Balearic Islands Tourist Board aims to complete the underwater cartography of the Posidonia Oceanica, funded by the sustainable tourism tax. The Posidonia Oceanica is a seagrass found growing in the Mediterranean around the Balearic Islands, especially in Formentera, believed to be one of the most important sources of oxygen in these coastal waters, creating a unique marine biodiversity. Once the cartography is completed, the tourist board will launch a new app, providing details of permitted anchoring areas (and indicating no-anchorage zones for boating vessels). 

http://www.illessostenibles.travel/its-project/en/mallorca/underwater-atlas-cartography-of-the-balearic-islands-posidonia-oceanica

A NEW ECOFRIENDLY HUT IN MALLORCA’S SERRA DE TRAMUNTANA

The Balearic Islands is transforming Ses Porqueres de Galatzó, a building which originally served as an animal shelter, into a modern and environmentally friendly mountain refuge located in the western part of the island. The building lies on the picturesque Ruta de Piedra Seco (Dry Stone Route), which offers a series of hiking paths running through scenic Mallorcan pine forests, malvasía vines (Mediterranean grapes) and olive groves, typical of the Balearic Islands. 

Once completed, Ses Porqueres de Galatzó will offer hikers 52 beds divided between 12 rooms as well as a kitchen, dining rooms and a multifunctional room for educational and cultural activities. The hiking hut is scheduled to open in winter 2022. 

http://www.illessostenibles.travel/its-project/en/mallorca/refuge-for-hikers-in-the-ses-porqueres-de-galatzo-building

RESTORATION OF SAN DIEGO CONVENT, HOME TO THE FUTURE MENORCA’S GASTRONOMY CENTRE

The Government of the Balearic Islands acquired the 17th-century San Diego convent, which is protected as a cultural asset. From the time of its acquisition through to the present day it has undergone a complete refurbishment. 

The next step is completion including the restoration of the grisailles murals, which are of great cultural value. The project aims to include a new “Menorca Gastronomy Centre”, showcasing and protecting local cuisine and traditional cooking methods. Menorca’s Gastronomy Centre will open its doors in 2022.