Table of Contents
You have been on vacation in Spain wrong!
You have eaten paella at the wrong time and you have gone out too early at night. And eat dishes that you think are Spanish… but they aren’t.
But don’t worry, help is at your fingertips from Juan Bautista Agreda, director of operations and gastronomy at London’s. The Bell Ringerand Alejandro Núñez, head chef at Harrogate’s The Fair.
Here they have revealed the do’s, don’ts and definitely don’ts when eating out in Spain.
The worst tourist faux pas
Underestimating portion sizes
Juan explains: ‘Tourists usually arrive hungry and order too much, without realizing that the portions in Spain are usually very generous. Sharing plates is common and often encouraged.”
Eat paella at dinner time
Spanish chefs have shared with MailOnline the do’s, don’ts and definitely don’ts of eating outside of Spain. LEFT: Alejandro Núñez, head chef at La Feria restaurant. RIGHT: Juan Bautista Agreda, operations and gastronomic management of the El Campaner restaurant
Paella ‘at night’ is not ‘something a Spaniard would order’, reveals Alejandro
“For Spaniards, paella is strictly a lunch dish, usually on Sundays and usually to share with a large group of family and friends,” Alejandro reveals.
He adds: “You can order one at night if you want, but it certainly wouldn’t be something a Spaniard would order.”
Thinking that certain popular dishes are ‘authentic’
Juan says that the 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 are not originally Spanish dishes.”
Eating dishes in the wrong region
Alejandro explains: ‘Most people already know Spanish food due to the huge popularity of tapas outside of Spain.
‘However, it should be noted that certain dishes are best eaten in the regions where they were originally created. For example, you should try 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 sardines’, a southern Spanish delicacy made up of sardines ‘skewered and roasted over an open fire’.
Excessive use of photographs.
Juan explains: ‘Restaurants with menus or large signs covered in photographs of their dishes are a common red flag. These places tend to cater to tourists who may choose based on images rather than reputation or quality.’
And he adds: ‘Often even from the images you can see 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, adding that “good food and reputation attract customers naturally.”
Alejandro explains that “a guy standing outside the restaurant starting at 7 pm waving you in (Spanish people generally don’t eat dinner until 8 pm 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, Moorish pinchos and stews, it is a sign that the restaurant is trying to attract as many people as possible. This often means that they are not specialists in any particular cuisine.’
Alejandro says a restaurant that offers a 2-4-1 cocktail menu is probably not authentic
A full English on the menu.
Alejandro says: ‘A “full English” breakfast is definitely not authentic!’
2-4-1 cocktail offers
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 area. These establishments often prioritize attracting tourists over serving authentic Spanish cuisine, leading to a less genuine dining 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 and says, “An authentic restaurant will surely have several local dishes in addition to the usual standard food.”
Spanish Iberian ham 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 easier to find reliable reviews. Platforms like Google Maps, Tripadvisor or even local recommendations can guide you to beloved places.’
Locals as sponsors
“Look for restaurants filled with locals instead of tourists,” says Juan. “The presence of locals usually indicates good quality and authenticity.”
Modest but cozy atmosphere.
Juan says: ‘Many authentic restaurants don’t rely on flashy displays. Instead, they let their food and service speak for themselves.’
A menu of the day
Alejandro reveals that authentic restaurants “often offer a ‘Menu of the Day’ for a fixed price, which can be excellent value for money.”
The dishes you must try
Chefs have shared their recommendations on the Spanish dishes you should include on your food wish list.
Southern Spain – Juan Bautista Ágreda
Gazpacho: “a refreshing cold tomato-based soup, perfect for hot days.”
Ajoblanco: “a cold almond and garlic soup, light and unique.”
Salmorejo: “similar to gazpacho but thicker, seasoned with hard-boiled egg and ham.”
Espetos de Sardinas – ‘sardines skewered and roasted over an open fire, a coastal classic.’
Fritura de Pescadito: ‘small fish lightly battered and fried, a staple of Andalusian cuisine’.
Valencian and Catalan coasts – Juan Bautista Agreda
Paella: “you have to try it, especially the seafood one or the Valencian variety with rabbit and chicken.”
Fideua: “a noodle-based dish similar to paella, often made with seafood.”
Fricando: ‘a rich and tasty Catalan beef stew with mushrooms’.
Pan con tomato – ‘bread spread with fresh tomato, olive oil and salt – a fresh delight’.
Gambas al Ajillo: “prawns cooked in sizzling garlic and olive oil, a tapas favorite.”
Interior and colder regions – Juan Bautista Agreda
Stews: ‘hearty stews with legumes and vegetables’.
Judias Guisadas – ‘beans stewed with various meats and spices, a hot dish’.
Rabo de Toro – ‘bull’s tail stew, tender and full of flavor, a specialty of colder areas’.
Canary Islands – Alejandro Núñez
Chicharro, “a delicious type of mackerel found in the seas around the islands; we serve it grilled, often with new potatoes and spicy mojo picón (Canary red pepper sauce).”
Classics nationwide – Juan Bautista Agreda
Tortilla de patatas: “Spanish omelet made with eggs, potatoes and sometimes onion, a true national treasure.”
La Bomba de la Barceloneta – “a breaded and fried mashed potato ball 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 stews in garlic and chilli oil emulsion, a Basque delicacy’.
Alejandro Núñez recommends Spanish Iberian ham: “it is 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 is perfect.”