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  • Terra Dominicata

    Terra Dominicata

  • Marqués de Riscal, Rioja Alavesa

    Marqués de Riscal, Rioja Alavesa

  • Bideona, Rioja Alavesa

    Bideona, Rioja Alavesa

  • Ferrán Adrià’s Gazpacho

    Ferrán Adrià’s Gazpacho

    “Gazpacho is a work of art; It is the best dish to sell Spanish cuisine” -Ferrán Adrià

    Ferran Adrià i Acosta is a Spanish chef who was the head chef of the renowned El Bulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with his brother, the renowned pastry chef Albert Adrià.

    Traditional Spanish cuisine features the best cold soup in the world and we share with you the recipe from world famous chef Ferrán Adrià’s book ‘From The Family Meal: Home Cooking with Ferran Adrià’.

     
    Ferran Adrià’s Gazpacho recipe
     
    Famous former restaurant El Bulli owner and chef Ferran Adrià shares his recipe for a truly Spanish classic: Gazpacho
     
    Print Recipe Pin Recipe
     
    Prep Time 15
    Cook Time 20
    Total Time 35
     
    Servings: 6
    IngredientsMethod

     

    Ingredients

    • 3 garlic cloves
    • 2 onions
    • 1 cucumber
    • 1 red bell pepper
    • 4 tomatoes
    • 40 g white country-style bread without crust
    • 1/2 cup water
    • 1/3 cup olive oil
    • 2 tbsp sherry vinegar
    • 1 tbsp mayonnaise
    • 100 g croutons

     

    Method

    1. Peel and cut each garlic clove in half. Remove the green shoot inside, if there is one. Fill a small saucepan with cold water and add the garlic. Bring the water to a boil. When the water begins to boil lift the garlic out of the water and into a bowl of ice water to quickly cool it. Repeat this twice, always starting with cold water in the saucepan.
    2. Peel the onion and cut in half, then cut into large chunks. Peel the cucumber. Cut in half, then into large pieces. Halve the bell peppers, then remove the seeds and white membranes. Chop the bell peppers, then aside along with the cucumber and onion. Cut the tomatoes into large wedges and put in a bowl with the onions, cucumbers, and bell peppers. 
    3. Add the bread, torn into pieces, then pour over the water. Process everything together using a hand-held blender, or using a food processor. Strain the gazpacho through a fine-mesh strainer. 
    4. Add the oil, vinegar, and mayonnaise, then whisk or blend the soup until smooth and creamy. Season with salt and pepper. 
    5. Chill in the fridge before serving (at least 2 hours). Serve the gazpacho in soup bowls with croutons, plus an extra drizzle of olive oil.
  • José Andrés’ Tortilla Española

    José Andrés’ Tortilla Española

    Emblematic Spanish dish the tortilla is a must try at home and easy to make. We follow Spanish native Chef José Andrés’ recipe for what he has called “the most important dish in Spanish cooking”.

     

    José Andrés’ Tortilla Española recipe

     
    Chef José Andrés has called the Tortilla Española “the most important dish in Spanish cooking”
     
    Print Recipe Pin Recipe
     
    Prep Time 15
    Cook Time 30
    Total Time 45
     
    Servings: 4
    IngredientsMethod

     

    Ingredients

    • 500 g russet potatoes
    • 2 cups olive oil extra virgin
    • 2 tbsp olive oil extra virgin
    • 6 large eggs
    • sea salt

     

    Method

    1. Peel the potatoes and dice into 2 cm cubes.
    2. heat 2 cups of the olive oil in a medium pot over medium-low heat until it reaches about 125ºC. Slowly fry the potatoes until golden brown, about 20 minutes. Drain the potatoes on paper towels.
    3. Using an electric mixer or whisk, vigorously beat the eggs in a large bowl with 1 teaspoon of salt until they’re foamy. Add the cooked potatoes to the beaten eggs and let sit for 1 minute.
    4. Heat the remaining 2 tablespoons of olive oil in a 6-inch sauté pan over high heat. Once the pan begins to smoke slightly, remove from the heat and pour in the egg-potato mixture. Return the sauté pan to the stove top and reduce the heat to low. The tortilla should puff up like a soufflé. Once it begins to set and the edges turn golden brown, place a plate over the pan and flip the pan and plate together so the tortilla ends up on the plate, uncooked side down. Slide the tortilla back into the pan, uncooked side down.
    5. Make a small hole in the center of the tortilla to allow the egg in the center to cook. Once the tortilla sets, carefully flip the tortilla back over and allow the center hole to close up. Transfer the tortilla to a platter, season with salt and cut into wedges to serve.
     
  • Decanter’s Spanish Wines Of The Year

    Decanter’s Spanish Wines Of The Year

    Respected wine specialist magazine Decanter has just released their 2026 January issue centred around the ‘WINES of the YEAR – editors’ highlights from the past 12 months.

    While the wines chosen all rate between 95 and 100 points they are not necessarily the highest scoring in their location category, but, as Decanter puts it, regional highlights and favourites of its editors.

    The wines were all featured in the magazine the past 12 months of 2025, but this new condensed list is what the magazine suggests “a starting point for your own voyage of discovery for 2026″.

    Assigning 5 wines to each main wine producing country or region – thus bringing the total to 65, including France, Italy, Australia, New Zealand, South Africa, California, South America and Portugal and more – the editors picked a total of 8 for Spain: 5 for Rioja and a further 3 in the rest of Spain.

    Rioja got a glowing review, with the decanter’s editors stating that their extensive tasting for the inaugural Decanter Rioja report back in May last year exceeding their best expectations. Top scorers included the established icons but also young newcomers and it was noted that especially Rioja whites did very well. Below are the wines chosen for Spain with the magazine’s notes.

    Rioja

    CVNE, Monopole Clásico Gran Reserva Blanco Seco 2018
    Amber in colour, this is a beautiful interpretation of aged white Rioja with a really extended ageing period. There is a wonderful sweetness from the oak that captivates but is very fresh and lifted, even after all its time in barrel and bottle – the wine is matured for a period of 60 months in a mix of used Rioja barrels and an older, large bota cask. Lemon curd, apple and baking spice create a luscious mouthfeel with a slightly waxy finish. cvne.com

    Viñedos El Pacto, Jesús Acha Senda de Haro Blanco 2018
    While it is reminiscent of top Burgundy, I’m hesitant to make that comparison, because this is a stunning wine in its own right. Struck-match aromas add the complexity of subtle reduction on the nose. The palate is saline and possesses a fabulous texture. Mouthfilling, but supported by impressive acidity, this is a fantastic Viura (blended with small proportions of Malvasía, Jaina, Garnacha Blanca and other varieties), reinterpreted for modern times. vinedoselpacto.com

    Carlos Sánchez, La Bendecida 2022
    Bright and lively with beautiful floral notes and a broody, inviting, seductive nature. It offers a lightness of touch with a strong, muscular structure. A touch of sour fruit, with rhubarb and pomegranate, but underpinned with earthy tones of beetroot. There is grip on the finish but it is somewhat ethereal and incredibly moreish. Farmed according to biodynamic principles and made using minimal intervention. carlossanchezvinos.com

    Miguel Merino, La Quinta Cruz Mazuelo 2022
    Immediately inviting, this Mazuelo offers intense varietal characteristics with wild strawberry and mint aromas, opening into a silky, velvety palate that has just the right amount of tannic lift. The texture of this wine is wonderfully appealing, with a touch of stony grip. It is poised, refined and is a unique take on a cooler zone of Rioja, while also showcasing this less-typical variety. miguelmerino.com

    Remírez de Ganuza, UV 2022
    Remírez de Ganuza’s only single-variety Tempranillo delivers another pure, transparent expression of the variety. Lifted by fragrant violets, crushed rose petals and wild strawberry, the flavours are moreish and juicy, with tomato compote, red cherry jam, pomegranate and cranberry. Lively and frank, this is dangerously drinkable, gliding through the palate and leaving a mouthwatering, zesty trail. remirezdeganuza.com

    Rest of Spain (beyond Rioja)

    Juvé y Camps, La Capella Cava Paraje Calificado Brut Nature, Catalonia 2011
    The potential of Xarel lo to produce world-class sparkling wines is on show in this cuvée. The silky mousse carries the rich flavours of honey, candied lemon, ripe pear, yellow apple and guava, while the wide mid-palate is fleshed out by frangipane, buttered toast and apple strudel. Herbal nuances of wild fennel and oregano, spiced with white pepper. juveycamps.com

    Francisco Barona, Finca Las Dueñas Reserva, Ribera del Duero
    An alluring nose of graphite, leather and liquorice, with fragrant mountain herbs. The palate follows with juicy plum, red cherry and roasted peppers topped with cocoa nibs and salty liquorice. Tomato leaf and Earl Grey tea add intrigue and depth. Vibrant, with a finely honed structure. Mineral freshness carries it through to a long finish. franciscobarona.com

    Raúl Moreno, La Pretension Vino de Pasto, Jerez, Andalucia 2022
    Skin-macerated for three weeks and aged in Cognac barrels, this is a Moscatel like no other, with outstanding complexity and aromatic detail. Oily unctuosity wraps the nectarine, red apple, kumquat, loquat and peach fruit, with jasmine and orange blossom hovering and nutmeg, lavender and cherry leaf lining the seams. Saline and mouthwatering, with a pleasant lingering bitterness of orange pith and cherry pits. raulmorenoyague.com

    If you would like to read the whole article you can find it in Decanter’s January 2026 Issue. www.decanter.com

  • Ganbara San Sebastián

    Ganbara San Sebastián

    A good place to start your evening in San Sebastian is one of the town’s most popular pintxos bars; Ganbara.

    Jose and Amaia’s bar is a charming sight with its Iberian hams hanging from the wall and a small bar stacked with a great selection of pintxos.

    On offer are sautéed mushrooms topped with fried eggs and prawns, spider crab tartlet, blistered padrón peppers and pastry-wrapped sausage, just to name some.

    www.ganbarajatetxea.com
    San Jeronimo Kalea, 19, 20003 Donostia, Gipuzkoa, Spain
    00 34 943 42 25 75

  • Meson Alai in Labastida

    Meson Alai in Labastida

    Meson Alai in Labastida, Araba, a corner of the Basque Country, stands out for its traditional yet gastronomic cuisine and warm and welcoming atmosphere. This culinary gem offers the best Rioja has to offer at reasonable prices!

    Meson Alai is not just a restaurant; it’s an experience that showcases the rich flavours of the Rioja region.

    Diners praise the quality of the dishes and the friendliness of the service. With a varied menu that includes delicious meats, grilled fish, and exceptional desserts, many have described the dining experience as memorable.

    You can indulge in pinxtos and small plates at the bar, try the menu del dia at just €13 – a three course meal with a bottle of wine, or order a la carte from a varied menu including the 1kg steak, seafood garbanzos and grilled lubina which have garnered 5-star acclaim.

    Small details prove attention to quality and customer experience such as the high-quality olive oil and exquisite 30-year-old Rioja wine vinegar on every table. The pet-friendly policy has also been well-received by animal loving patrons.

    Mesón Alai
    Diputación Etorbide, 9, 01330 Labastida / Bastida, Araba, Spain
    +34 945 33 13 59

     

  • Tastavin Logroño

    Tastavin Logroño

    Tastavin has been offering elaborate pinchos for more than 15 years in Calle San Juan de Logroño, one of the benchmark tapas areas in the capital of La Rioja.

    In the lower part of the premises there is a bar and 7 high tables, where pinchos and raciones are served to share in an informal atmosphere. 

    On the first floor we have the menu dining room, a space for 20 people, distributed in 4 round tables. The venue boasts an impressive wine list of more than 160 references, where Rioja plays the major role, but there are also wines from other D.O. both national and international.

    tastavin.es
    C. de San Juan, 25, 26001 Logroño, La Rioja, Spain Tel +34 609 78 70 36