Best food in Spain | Our top picks

Spain is famous for its Mediterranean diet – fresh seafood, bold meats, seasonal vegetables, and olive oil on just about everything. But if your idea of Spanish cuisine starts and ends with tapas, paella, and sangria, you're missing the good stuff. The real best food in Spain is found in tucked-away taverns, seaside grills, and family-run kitchens. Spain trips with Rough Guides don’t just skim the surface – they dig into regional dishes locals eat. From Galician octopus to Andalusian soups, here’s our pick of the best Spanish food you’ll want to seek out across the country.

What are the best foods to try in Spain?

Food in Spain is deeply tied to place – each region has its own specialties, shaped by geography, history, and tradition. What you eat in the Basque Country won’t be the same as what’s on offer in Andalucia or Galicia. That’s why no Spain itinerary is complete without factoring in a few food stops.

From seaside towns serving grilled sardines to mountain villages dishing up hearty stews, the variety is staggering. In Madrid, grab a wedge of tortilla at a bustling bar. Down south, cool off with a bowl of salmorejo in Córdoba. Head north and you’ll find pulpo a la gallega – tender octopus served with paprika and potatoes – in nearly every Galician taberna.

The best food in Spain is often the simplest – cooked with top-quality ingredients and just a few spices. Many dishes started as peasant food, now elevated to iconic status. And while tapas are everywhere, there’s much more to discover when you sit down for a proper local meal.

If you’re planning your route around the best places to visit in Spain, let your taste buds guide you – eating your way from coast to countryside might just be the smartest travel strategy you’ve got.

1. Jamón Ibérico (especially de bellota)

Jamón Ibérico is Spain’s pride – thinly sliced, intensely flavorful, and cured to perfection. The best comes from de bellota pigs, raised free-range and fed on acorns in regions like Extremadura and Andalucia. This gives the meat its rich, nutty taste and silky texture. You’ll spot entire legs hanging in market stalls, bars, and butcher shops, often carved right in front of you.

Forget the cheaper jamón serrano – this is a world apart. Look for specialist shops or local bars where it’s freshly sliced by hand. In places like Seville, Salamanca, or even Madrid’s Mercado de San Miguel, it’s easy to find a plate worth savoring.

Tasting Jamón Ibérico is one of the best things to do in Spain. Pair it with crusty bread, a drizzle of olive oil, or just eat it on its own – it doesn’t need any help to shine.

2. Tortilla de Patatas

Tortilla de patatas – or Spanish omelette – is one of the most beloved staples of food in Spain. Made with just eggs, potatoes, and often onion (a national debate in itself), it’s proof that simple ingredients can deliver serious flavor. The outside should be golden and firm, while the inside stays soft and slightly gooey, though every region and abuela has their method.

You’ll find it everywhere, from busy cafés in Madrid to beach bars in Valencia. It’s eaten hot or cold, as breakfast, lunch, or a late-night snack. Kids love it, too, which makes it a great option if you’re traveling in Spain with kids and need a no-fuss, filling meal.

For something different, try a pintxo-sized wedge in the Basque Country or a thick slice inside a crusty baguette as a tortilla sandwich. However you eat it, tortilla is comfort food at its finest.

3. Pimientos de Padrón

Small, green, and blistered in hot olive oil, Pimientos de Padrón are a must-try. Grown mainly in Galicia, these peppers are served simply, sprinkled with coarse sea salt, and eaten by the handful. Most are mild, but every now and then you’ll bite into one with a real kick. That element of surprise is part of the fun.

They usually show up as a starter or tapa, especially in northern Spain, but you’ll find them on menus across the country. They’re quick to cook, easy to share, and addictive.

Best eaten hot and straight from the pan, Padrón peppers go perfectly with a cold beer or glass of albariño. Keep your eyes out for them in local markets and casual bars – they’re one of those no-fuss, full-flavor dishes that show off what Spain food is really about: great ingredients, simply done.

4. Salmorejo

Thicker and creamier than gazpacho, salmorejo is Córdoba’s answer to beating the heat. It’s made by blending ripe tomatoes, day-old bread, garlic, and olive oil into a silky, cold soup that’s rich without being heavy. Topped with diced jamón and hard-boiled egg, it’s both refreshing and surprisingly filling.

You’ll find it across Andalucia, especially in the south during the scorching summer months. Locals eat it as a starter or light lunch, always served cold and usually with a chunk of crusty bread on the side.

Don’t expect a watery soup – this is dense, almost like a dip, and packed with flavor. It’s a great example of how Spanish cooking turns simple, humble ingredients into something worth remembering. If you’re in Córdoba, trying a bowl of salmorejo in a local taberna is non-negotiable.

5. Fideuà

Fideuà is Catalunya’s noodle-based twist on paella – same concept, different bite. Instead of rice, it uses short, thin noodles that soak up the flavor of the rich seafood stock. Prawns, mussels, squid, and sometimes cuttlefish are the stars of the show, though some places add chunks of meat too. A pinch of saffron gives it that familiar golden color and depth of flavor.

It’s traditionally cooked in a wide, shallow pan, just like paella, and served with a generous spoonful of aioli – a garlicky olive oil emulsion that cuts through the richness perfectly.

You’ll find the best fideuà along the Valencian and Catalan coasts, especially in fishing towns like Dénia, where it originated. Order it freshly made, ideally at a seaside restaurant with a view of the Mediterranean. If paella feels overhyped or too touristy, fideuà is your low-key, high-reward alternative.

6. Cochinillo Asado

Cochinillo asado – roast suckling pig – is a central Spanish classic, especially famous in Segovia. The piglet is slow-roasted whole in a wood-fired oven until the skin turns crisp and golden, while the meat underneath stays incredibly tender. Done properly, it’s so soft you can cut it with the edge of a plate – and in Segovia, that’s exactly what they do.

This dish is all about texture and simplicity. It’s usually seasoned with little more than salt, garlic, and olive oil. No heavy sauces or fancy sides – just pure, rich flavor served with roasted potatoes or a basic salad.

You’ll find cochinillo in traditional asadores (roast houses) across Castilla y León, but Segovia is the undisputed capital. Make sure to book ahead – the best spots fill up fast, especially on weekends.

7. Fabada Asturiana

Fabada Asturiana is the ultimate cold-weather comfort Spanish food – a rich, slow-cooked stew from the northern region of Asturias. At its core are large white fava beans (fabes), stewed with smoky chorizo, morcilla (blood sausage), pancetta, and seasoned with paprika and saffron. The result is a deep, meaty broth that warms you up from the inside out.

It’s a dish that takes time, and it tastes like it. You’ll find fabada on menus throughout Asturias, especially in family-run sidrerías (cider houses), where it’s often served as a first course before grilled meats or fish.

If you’re planning a trip to Spain and heading north, make time for a stop in Oviedo or Gijón to try an authentic fabada. It’s not light, and definitely not fancy – but it’s the kind of meal that sticks with you long after you’ve left the mountains behind. Just don’t plan any hikes straight after.

8. Pulpo a la Gallega

Pulpo a la Gallega – also known as pulpo a feira – is one of the standout examples of seafood in Spain. This Galician specialty features octopus that’s boiled until tender, sliced into chunks, and served over a bed of soft, boiled potatoes. A generous drizzle of olive oil and a dusting of smoked paprika finish it off.

You’ll find it across Galicia, often served on a wooden plate with toothpicks instead of forks. It’s simple, rustic, and packed with flavor – especially when the octopus is cooked just right. Locals swear by pulperías (octopus bars), where it’s often prepared in giant copper pots.

9. Gambas al Ajillo

Gambas al ajillo – garlic prawns – is one of the simplest yet most satisfying dishes in Spanish cooking. Fresh prawns are quickly sautéed in olive oil with sliced garlic and a pinch of chili, served still sizzling in a small clay dish. The garlic crisps up, the prawns soak up the oil, and the whole thing becomes impossible to stop eating.

You’ll find it in tapas bars across the country, especially in Andalucia and central Spain. It’s best eaten hot, straight from the pan, with plenty of crusty bread to mop up the garlicky oil – no polite bites here.

This is classic Spanish bar food at its best – quick, bold, and full of flavor. There’s no need for complicated techniques or fancy presentation. Just good ingredients, cooked fast, and served with a drink in hand. Sometimes, that’s all you need.

10. Croquetas

Golden on the outside and creamy in the middle, croquetas are a staple on just about every Spanish menu – and for good reason. These deep-fried bites are made with a thick béchamel sauce mixed with finely chopped fillings like jamón, chicken, cod, or mushrooms. Rolled in breadcrumbs and fried until crisp, they strike the perfect balance between crunchy and gooey.

What started as a way to use up leftovers is now a bar snack obsession. Every region – and every grandmother – has their version. In Madrid, go for classic jamón. In the Basque Country, look for salt cod or wild mushroom croquetas.

The best ones are homemade, served hot, and gone in seconds. Order a plate to share... and then order another. They may look small, but croquetas are rich, indulgent, and dangerously addictive. One is never enough.

11. Boquerones en Vinagre

Boquerones en vinagre are marinated white anchovies – a bold, tangy staple of tapas bars across the country. The anchovies are cleaned, deboned, and soaked in vinegar until they turn white, then dressed with olive oil, garlic, and parsley. The result is sharp, fresh, and packed with flavor – nothing like the salty tinned kind you might be used to.

They’re often served chilled as a tapa, typically with olives or potato chips and a cold beer or vermouth. You’ll spot them on menus from Madrid to Málaga, and they’re a standout at many of the best tapas bars in Barcelona.

If you’re building a list of the best food in Spain, these need to be on it, especially for seafood lovers. They’re bold, yes, but incredibly moreish. Once you’ve had them fresh, there’s no going back.

12. Tinto de Verano

Forget sangría – if you want to drink like a local, order a tinto de verano. This “summer wine” is a simple mix of red wine and fizzy lemonade, served over ice and often with a slice of lemon. It’s lighter, less sweet, and way more refreshing than sangría – not to mention cheaper and far more common on local menus.

You’ll see it poured in bars and beach cafés across Spain, especially during the hot summer months. It’s the go-to drink when the sun’s out and you’re not looking to overthink your order.

13. Vermouth

Move over gintonics – vermouth is having its moment in Spain, and it’s not just for your grandparents anymore. This sweet, spiced fortified wine comes in red or white and is typically served over ice with a slice of orange or an olive. It’s aromatic, slightly bitter, and made for sipping slowly.

Locals drink it at la hora del vermut – around midday – as an aperitif before the long, late lunch. It’s especially popular in cities like Madrid and Barcelona, where bars pour it on tap and serve it with classic tapas.

14. Pan con Tomate

Pan con tomate is proof that the best food in Spain doesn’t need to be complicated. This Catalan staple starts with rustic bread – usually toasted – rubbed with raw garlic and ripe tomato, then drizzled with olive oil and finished with a pinch of salt. That’s it. No tricks, no garnish, just bold, honest flavor.

It’s served at breakfast, as a tapa, or alongside grilled meats and cheeses. In Barcelona and across Catalonia, it’s everywhere – from humble cafés to high-end restaurants – and always hits the spot.

Some places serve it prepped, others give you the ingredients to build your own. Either way, pan con tomate is more than just toast – it’s a cultural classic. Crisp, juicy, and endlessly satisfying, it’s a must-try dish that punches above its weight.

15. Churros con Chocolate

Churros con chocolate is the ultimate Spanish indulgence – crisp, deep-fried dough sticks served with a cup of thick, rich hot chocolate for dipping. They’re crunchy on the outside, soft inside, and never coated in sugar like some versions abroad.

This isn’t just dessert – it’s breakfast, a late-night snack, or the cure after a night out. In Madrid, locals head to old-school churrerías in the early hours for a plate of churros and a cup of hot chocolate so dense you can stand a spoon in it.

There are regional twists too – in Andalucía, you might find thicker porras, while in Catalonia, churros are often filled with chocolate or cream. No matter where you are, this is Spanish comfort food at its best.