Gastronomy in Spain: traditional tastes for avant-garde recipes

It has been quite a while since that fantastic travelling documentary Spain… on the road again, in which Gwyneth Paltrow ventured along secondary roads in the north and south of the Iberian Peninsula to find restaurants and bars that maintained the essence of traditional gastronomy. At the beginning of the new millennium, along with the promotion of traditional Spanish cuisine, avant-garde chefs placed Spain on the international gastronomy map thanks to the revolutionary work of Ferrán Adriá, Pedro Subijana and other illustrious names that have opened the door to great young chefs. Boutique Hotels Spain features charming hotels with old kitchens and modern solutions, where you can slowly savour the best season of the year for Spanish gastronomy. A larder waiting to be discovered.

Hotel Torre del Visco (Teruel, Aragon region)
One of the hotels in which we will enjoy the privilege of a landscape featuring simple and poetic beauty and peaceful surroundings, where we can practice the slow food philosophy. The hotel uses its own ingredients: the vegetables are grown in the hotel’s vegetable garden and the produce is seasonal. Traditional food with natural products. Moreover, the hotel hosts workshops on ecological crops.

Molino Alcuneza Restaurant, Gastronomy in Spain

El Molino de Alcuneza (Sigüenza, Guadalajara province, Castile-La Mancha region)
Castile-La Mancha’s traditional gastronomy is a must for anyone visiting Spain. In fact, the first paragraph of Don Quixote is devoted to the region’s traditional cuisine: “Somewhere in La Mancha, in a place whose name I do not care to remember, a gentleman lived not long ago, one of those who has a lance and ancient shield on a shelf and keeps a skinny nag and a greyhound for racing. An occasional stew, beef more often than lamb, hash most nights, eggs and abstinence on Saturdays, lentils on Friday, sometimes squab as a treat on Sundays–these consumed three-fourths of his income.” Molino de Alcuneza’s cuisine is committed to presenting these delicious products that have become widely renowned thanks to their 21st-century revival.

La Salve Hotel, Gastronomy in Spain

Hotel La Salve (Toledo, Castile-La Mancha region)
We are still in Castile-La Mancha. Toledo has just been chosen as the Spanish Gastronomy Capital 2016; in the ancient Visigoth capital we will therefore find top-quality produce presented in both traditional and contemporary ways. Hotel La Salve is committed to offering pulses, vegetables and meat of exceptional quality, served in a healthy, modern way. Moreover, the hotel organises trips and visits to local wineries.

Restaurante el Milano Real, Gastronomy in Spain

Hotel El Milano Real (Sierra de Gredos, Castile and Leon)
Autumn is the perfect season for discovering El Milano Real: the woodland of Sierra de Gredos, located beside the hotel, combines earthy colours and a cool, pleasant temperature for walking; meanwhile, the hotel’s kitchen gets ready for its most important moment: traditional mushroom picking in order to prepare some of the region’s most delicious dishes.

Cochinillo, Gastronomy in Spain

Gastronomy Hotel Can Boix de Peramola (Lleida, Catalonia region)
Mushroom picking is also a traditional activity in Catalonia’s rural areas. This gastronomy hotel, located right next to the Pyrenees, gets ready during these months to pick a large quantity of mushrooms, in order to add fresh, seasonal produce to its cuisine. Do not miss this region full of art and history and, above all, exquisite autumn delicacies.

Altea, Gastronomy in Spain

Hotel La Serena (Altea, Alicante province, Valencia region)
Located on the Costa Blanca, the hotel’s restaurant features top-quality auteur cuisine; it is even mentioned in the Michelin Guide. Alicante is not just beach and sunshine, but we can also find cuisine initiatives to surprise our senses.

Gastronomy in Spain

Echaurren Gastronomy Hotel (Ezcaray, La Rioja)
A real connoisseur of Spain knows that the small region of La Rioja features great surprises as regards landscapes, food and drink. Knowing that La Rioja produces world-famous wines, it is only natural to think that its cuisine must also be top-quality. La Rioja’s larder features traditional cured meats, fruit and vegetables, pulses and bread. And first-rate chefs. To become acquainted with La Rioja’s excellent gastronomy, you just have to stay for a few days in the Echaurren Gastronomy Hotel: from avant-garde to traditional cuisine. From intimate atmospheres to halls where you can enjoy some hustle and bustle.

Hotel Etxenaga, Gastronomy in Spain

Hotel Etxegana (Basque Country)
Located in Gorbea Nature Reserve, Etxenaga is a hotel that combines calmness, nature and haute cuisine to offer a slow experience. Traditional Basque cuisine is characterised by the use of top-quality, hearty, high-calorie ingredients. The new Basque cuisine, however, is daring and bold. Perhaps that is why it serves as the model for modern Spanish cuisine. Etxenaga’s kitchen has found a perfect balance between tradition and modernity.