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Articles on Spain's cuisine

Business Insider: "20 Top Restaurants in Spain that will want to make you book a flight to Spain"

The Spanish Restaurants that make every foodie`s heart beat two or three beats faster.

The Local: "Spain has seven of the 50 best restaurants in the world"

Seven restaurants in Spain made the list of the 50 best by prestigious Restaurant Magazine from London.

Wall Street Journal: "What the price of Jamon Iberico tells us about Spains Economy"

A recovery of the Spanish Economy has lead to an increase in the price of the sought after Jamon Iberico. How the two are linked is explained in this easy to read article.

The Guardian: "The farmer that makes ethical foie gras in Spain"

Foie Gras without gorging is impossible is what producers will tell you world wide. The Spanish farmer Eduardo Sousa shows that is not necessarily true.

Wall Street Journal: "The purple gold from La Mancha"

The planting of saffron has become a lucrative business in Spain and more farmers are following suit in La Mancha region.

Wine Enthusiast Magazine: "A wine primer for Spain"

Very comprehensive explanation of the Spanish wine regions, the standouts and the masters.

Financial Times: "Priorat: a catalan love story"

Priorat is a little bit like Burgundy. Everyone knows and loves Rioja or Ribera wines, just like Bordeaux, but Burgundy escapes to the palate of most, just like Priorat. But both regions make excellent wines, appreciated for a long time by people in the know, but also more and more by the rest of the wine drinkers.