1: Basque Country
Pintxo (Dreamtime)
With the highest percentage of Michelin stars per capita in the world, the Basque Country of northern Spain is the country’s culinary mecca.No wonder Rob Brydon and Steve Coogan started their culinary journey here, at cornerGraze Hondarribia’s pintxo bars and work your way through the 8-course tasting menu Asado Echebarijust down the road from Bilboa.
Thankfully, the Basque Country isn’t just for foodies with deep pockets. A pintxos pub crawl in San Sebastián, Bilbao or Victoria is delicious and affordable.annual cheese festival In Idiazabal you have the chance to taste the Manchego style cheeses for which the region is famous. steakhouse (a restaurant where chunks of seasoned meat are char-grilled) are cheap and plentiful.
Choose the right time to visit, and you can also visit the famous attractions in the area cider house Drink a refreshing local cider.
2: La Rioja
Potatoes and Chorizo, Rioja Style (Dreamstime)
Brydon and Coogan travel south from the Basque Country Laurel Inn In Prejano. This rustic guest house specializes in traditional Rioja cuisine and the region’s famous wines. It is also home to dinosaur footprints and other fossil remains.
Foodies should seek out the region’s tender white asparagus (white asparagus), Grilled Lamb Chops with Vine Leaf (Riojana Ribs) and Piquillo peppers (Rioja Chili). Peppers, in particular, are ubiquitous in Rioja cuisine, some wood-fired and served in their own juices, some stuffed with lamb, some dipped in batter and fried. They are also used in local flavors or to ignite local bean and sausage stews.
3: Central Spain
Ham and Olives (Dreamstime)
From Rioja, Coogan and Brydon traveled deep into the country of Don Quixote, La Mancha, where they sampled the food offered by the locals almagro paradoa restaurant and hotel in a converted 16th-century monastery.
Along the way they stop at Sigüenza in Guadalajara, famous for its magnificent Gothic cathedral and alcunesa milla converted 14th-century flour mill, home to Slow Food chef Samuel Moreno.
Just to the east, you’ll find Cuenca, one of Spain’s burgeoning gastronomic destinations, where fairly heavy local cuisine is given a light and tasty twist.
If ham is your favourite, head to Candelario, where sausage and ham are cooked in a three-story stone hut.Enthusiasts say the dry air in this part of Spain is perfect for the best serrano hamlocally known as black legs.
4: Andalusia
Sardines, Ready to Grill (Dreamstime)
Challenge the gourmet power catalonia Like the Basque Country, Andalusia has become the bellwether of the food revolution in southern Spain. In the final episode, Brydon and Coogan wrap up their culinary journey through Spain in Malaga with Serrano ham, grilled prawns, anchovies and artichokes at one of Malaga’s most popular restaurants. El Restaurant.
It’s hard for foodies to have a bad meal in Andalusia. The ingredients are always fresh, and the influence of the region’s history can be tasted in every bite.
Cuisine is divided into one of two categories, mountain and coastal, each focusing on the bounty of that particular region.Expect salads, freshly caught seafood and piles of Pescheto Seaside fries with rich stews, gammon and game fresh from the mountains.
trip to spain Available on Sky Atlantic.For more details, please visit skynet
Main image: Rob Brydon and Steve Coogan Eat Spain (Sky)
