Spain
A COUNTRY THAT MOVES SLOWLY AND RUNS LATE
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Spain is a land of cultural superlatives. It produced one of the West’s great
writers in Cervantes, some of the great art pieces in the haunting images of
Goya and the ingenious arrangements of Picasso; it also gave us the stirring
classical voices of Carreras and Domingo. The ancient pilgrimage route, the
Camino de Santiago, is where tourism as we know it began in the Middle Ages.
Here, spiritual rejuvenation is the goal for so many visitors each year as they
peacefully trek through the ethereal northern countryside and seek inspiration
from the sweeping landscapes and architectural gems. Olive groves and medieval
villages connect the great cities of Barcelona and Madrid where jaw-dropping
architecture and some of the world’s best-loved art museums house landmark
pieces. The naturally-inclined will also enjoy the plethora of migratory
shorebirds and imposing raptors such as the hulking Spanish Imperial Eagle. Off
the southeast coast lie the Balearic Islands – rich in water birds and the
starting points of many a Mediterranean cruise.
Good to Know
Spain operates on a relaxed schedule: dinners often start after 9 PM, and shops may close for siesta in the afternoon. Regional identities shine through: The country has 17 autonomous regions with distinct languages, foods, and customs! What to EatSpain elevates canned food, or “conservas,” to gourmet status with premium seafood like razor clams, octopus, sardines, and mussels packed in olive oil or brine right off the Atlantic and Cantabrian coasts. Enjoy them straight from the tin on slices of baguette with lemon and paprika, or in simple salads and tapas. This affordable, sustainable tradition rivals fresh catches, showcasing why locals call conservas “the poor man’s caviar.”
What to Eat
Spain elevates canned food, or “conservas,” to gourmet status with premium seafood like razor clams, octopus, sardines, and mussels packed in olive oil or brine right off the Atlantic and Cantabrian coasts. Enjoy them straight from the tin on slices of baguette with lemon and paprika, or in simple salads and tapas. This affordable, sustainable tradition rivals fresh catches, showcasing why locals call conservas “the poor man’s caviar.”