You went on holiday in Spain all wrong! Spanish chefs reveal the dishes that are not authentic and the mistake tourists make with paella
You went on holiday in Spain all wrong!
You eat paella at the wrong time and go out way too early in the evening. And eating dishes that you think are Spanish… but aren’t.
But don’t worry, help is available from Juan Bautista Agreda, operations and gastronomic director at London’s The Campanerand Alejandro Nunez, executive chef at Harrogate’s La Feria.
Here they have revealed the do’s, don’ts and definitely don’ts of eating out in Spain.
The worst tourist faux pas
Underestimating portion sizes
Juan explains: ‘Tourists often arrive hungry and order too much, without realizing that portions in Spain are usually very generous. Sharing dishes is common and often encouraged.”
Eating paella while eating
Spanish chefs have shared the do’s, don’ts and definitely don’ts of eating out in Spain with MailOnline. LEFT: Alejandro Nunez, the chef of La Feria restaurant. RIGHT: Juan Bautista Agreda, operations and gastronomic director at The Campaner restaurant
Paella in the evening is not ‘something a Spaniard would order’, Alejandro reveals
“For Spaniards, paella is purely a lunch dish, usually on Sundays and usually with a large group of family and friends to share,” Alejandro reveals.
He adds: ‘You can ask for it in the evening if you want, but it is certainly not something a Spaniard would order.’
Thinking that certain popular dishes are ‘authentic’
Juan says steak tartare and “even the simple Bikini, a sandwich made with sliced bread, ham and cheese” are not authentic. He explains: ‘Despite being ubiquitous in Spain, they are not originally Spanish dishes.’
Eating dishes in the wrong region
Alejandro explains: ‘Most people are already aware of Spanish food due to the enormous popularity of tapas outside Spain.
‘However, it is worth remembering that certain dishes are best enjoyed in the regions where they originated. For example, you should try paella when you are in Valencia, pinxtos in the Basque Country or patatas bravas in Madrid.’
How do you recognize a tourist trap?
The chefs recommend ‘espetos de sardinas’ – a southern Spanish delicacy of sardines ‘on skewers and grilled over an open fire’
Excessive use of photos
Juan explains: ‘Restaurants with menus or large posters covered with photos of their dishes are a common red flag. These places are often aimed at tourists who make a choice based on visual elements rather than reputation or quality.’
He adds: ‘Even from the photos you can often gauge the quality of the food. Today’s technology allows for quick comparisons of reviews and images, so use it to your advantage.”
Staff are outside
“Authentic establishments rarely need someone at the door to lure guests in,” says Juan, who adds that “good food and a good reputation naturally attract customers.”
Alejandro explains that “a man standing outside the restaurant from 7 p.m. and beckoning you in (Spaniards usually don’t eat until 8 p.m.)” is a warning of a tourist trap.
Too broad and international menu
Juan warns: ‘If the menu includes everything from pizzas and pastas to paellas, pinchos morunos (pork skewers) and stews, it’s a sign that the restaurant is trying to appeal to as many people as possible. That often means that they are not specialists in a particular cuisine.’
Alejandro says a restaurant with a 2-4-1 cocktail menu is probably not authentic
A full English on the menu
Alejandro says: ‘A “Full English” breakfast is definitely not authentic!’
2-4-1 cocktail offers
Alejandro explains that a restaurant with a 2-4-1 cocktail menu is unlikely to be authentic.
Located in a tourist area
Juan says: ‘Many tourists fall into the trap of entering a restaurant in a tourist zone. These establishments often prioritize attracting tourists over serving authentic Spanish cuisine, leading to a less authentic gastronomic experience.”
This is how you recognize an authentic restaurant
A specialized menu
Juan says: ‘Authentic Spanish restaurants often focus on local dishes or are known for preparing a particular specialty. A concise menu is a good indicator of quality.’
Alejandro agrees: ‘An authentic restaurant certainly has some local dishes in addition to the usual standard fare.’
The Spanish Jamon Iberico is ‘the best ham in the world’. Tourists should look for one that is ‘at least three years old’
Reputation through word of mouth or reviews
Juan explains: ‘Technology makes it easy to find reliable reviews. Platforms like Google Maps, Tripadvisor or even local recommendations can lead you to popular places.”
Locals as patrons
“Look for restaurants full of locals rather than tourists,” says Juan. ‘The presence of locals often indicates good quality and authenticity.’
Modest but inviting atmosphere
Juan says, “Many authentic restaurants don’t rely on flashy displays. Instead, they let their food and service speak for themselves.”
A Menu del Dia
Alejandro reveals that authentic restaurants ‘often offer a “Menu del Dia” for a fixed price, which can be excellent value for money’.
The dishes you must try
The chefs have shared their recommendations on the Spanish dishes you should put on your gastronomic bucket list.
Southern Spain – Juan Bautista Agreda
Gazpacho – ‘a refreshing cold tomato soup, perfect for hot days’.
Ajoblanco – ‘a chilled almond and garlic soup, light and unique’.
Salmorejo – ‘similar to gazpacho but thicker, topped with hard-boiled egg and ham’.
Espetos de Sardinas – ‘sardines on skewers and grilled over an open fire, a classic on the coast’.
Fritura de Pescadito – ‘lightly battered and fried small fish, a staple of Andalusian cuisine’.
Valencian and Catalan coasts – Juan Bautista Agreda
Paella – ‘highly recommended, especially the seafood or Valencian variant with rabbit and chicken’.
Fideua – ‘a noodle-based dish, similar to paella, often made with seafood’.
Fricando – ‘a Catalan beef stew with mushrooms, rich and flavoursome’.
Pan con tomate – ‘bread rubbed with fresh tomato, olive oil and salt – a fresh delight’.
Gambas al Ajillo – ‘prawns cooked in sizzling garlic and olive oil, a tapas favourite’.
Inland and colder regions – Juan Bautista Agreda
Potajes – ‘savory stews with legumes and vegetables’.
Judias Guisadas – ‘stewed beans with different types of meat and herbs, a warming dish’.
Rabo de Toro – ‘Oxtail stew, tender and full of flavour, a specialty in colder regions’.
Canary Islands – Alejandro Nunez
Chicharro – ‘a delicious type of mackerel found in the seas around the islands – we serve grilled, often with new potatoes and spicy mojo picon (Canarian red pepper sauce)’.
National classics – Juan Bautista Agreda
Tortilla de patatas – ‘Spanish omelette made with eggs, potatoes and sometimes onions – a true national treasure’.
La Bomba de la Barceloneta – ‘a breaded and fried ball of mashed potatoes filled with meat, served with spicy sauce’.
Croquetas de Jamon – ‘creamy ham croquettes, crispy on the outside and creamy on the inside’.
Cogollos al Pilpil – ‘hake cheeks in an emulsion of garlic and chili oil, a Basque delicacy’.
Alejandro Nunez recommends Spain’s Jamon Iberico – ‘it’s the best ham in the world, try to find one that has been aged for at least three years and enjoy it with a glass of sherry – it’s perfection’.
