Seasonal food worth travelling for
Travelling outside the summer months also means catching Spain at a great time for food. Menus tend to reflect what is actually in season, which makes a noticeable difference. In autumn, you will see dishes built around mushrooms, especially in regions like Catalonia and Castilla y León, along with rich stews and slow-cooked meats. Winter brings things like cocido madrileño, a hearty chickpea stew often served in stages, while spring is known for fresh asparagus, artichokes and lighter plates. In San Sebastián, pintxos bars regularly update what is on offer depending on the time of year, and in Valencia, the rice dishes shift slightly with seasonal ingredients.