Tasty Things
Andalusian honey pestiños: grandma's recipe for Christmas
The traditional recipe for Andalusian honey pestiños with exact quantities, resting times and grandma's tricks. Dough made with white wine, sesame and…
Category: Provinces
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Tasty Things
Suckling pig roasted in a home oven: temperatures, times and crispy skin
A practical guide to roasting suckling pig in a 60 cm domestic oven, with exact temperatures, times per kilo and tricks to…
We were in...
Sollo (Fuengirola): the river restaurant on the Costa del Sol
Review of Sollo restaurant in Fuengirola, Diego Gallegos's project with a Michelin star and a green star that raises its own river…
Cantabria
Hake in green sauce: the Basque recipe with the exact thickness point
The traditional Basque recipe for hake in green sauce step by step, with the trick of swirling the pan and the exact…
Tasty Things
Chickpeas with spinach and egg: Seville Lent recipe
The traditional Seville meatless-Lent chickpea stew step by step, with cumin and paprika mash, exact timings and tricks to make the chickpeas…
Tasty Things
Castell Peralada in the Empordà: dining inside a Catalan medieval castle
Dining at Castell Peralada is one of the most distinctive gastronomic experiences in Catalonia: a medieval castle, a Michelin-starred restaurant and a…
Coruña
Auga e Sal (Santiago): eat monkfish and scallops 100 meters from the Obradoiro
Honest review of Auga e Sal, a Galician restaurant in the historic center of Santiago de Compostela, a short walk from the…
Córdoba
Braised Oxtail in Red Wine: The Traditional Recipe from Córdoba
The Córdoban recipe for braised oxtail in red wine step by step, with quantities, timings and tricks so the meat falls off…
Tasty Things
Kabuki Raw in Casares: sushi overlooking the Mediterranean from a castle in Málaga
Kabuki Raw, the Japanese restaurant with a Michelin star at the Finca Cortesín resort, blends Japanese technique and Andalusian produce with the…
Albacete
Maralba (Almansa): the Manchego secret that still isn't on everyone's lips
Two Michelin stars in a village in Albacete, Manchego-Levantine cuisine by Fran Martínez and Cristina Díaz, and a value-for-money ratio that surprises.…
Cantabria
Marmitako de bonito: the traditional Basque recipe
The traditional marmitako de bonito recipe step by step: broken potatoes, exact proportions and the trick to keep the bonito from drying…
We were in...
Ambivium in Peñafiel: dining among the Ribera vineyards with 3,500 wine references
Review of Ambivium, the Michelin-starred restaurant at Pago de Carraovejas in Peñafiel: territorial cuisine by Cristóbal Muñoz, a wine list of 3,500…