spain
Stories tagged “spain”
Best restaurants in Seville 2026: 13 tables worth booking
Two Michelin stars, three Bib Gourmands, a new Repsol Sol for a Japanese counter and two bars that every Sevillian will name: where to book in Seville this autumn.
Rioja closes its earliest harvest on record
The DOCa's regulatory council logs 333.77 million kg of grapes, up 48% on 2025, though still short of 2023's record volume.
Teresa Cordero, cook at Valladolid's Puerto Chico, dies at 65
She took over the tapas bar on calle Nicasio Pérez in 2017 with Isabel González. Local trade bodies and restaurants paid tribute; the bar's future has not been announced.
Emilio Medina wins Spain's Young Talent gastronomy award
The Palencia grower behind La Mielga, a project that rescues old seeds in Tierra de Campos, completes the seven 2026 National Gastronomy Awards before the Toledo gala.
Consuegra's saffron festival returns for its 64th year
The 64th Fiesta de la Rosa del Azafrán fills Cerro Calderico from 23 to 25 October, timed to the hand-picked harvest that still defines La Mancha's saffron trade.
San Sebastian honors Berasategui's 50 years at the stove
Gastronomika's 28th edition marked fifty years of New Basque Cuisine with a tribute to the chef who turned Lasarte-Oria into a three-star address, plus two further awards.
Spanish olive oil prices slide as farmers demand storage rule
Extra virgin trades below €3.20 a kilo at origin, and Spain's four big farm organisations want Madrid to order mills to hold back part of a 1.6-million-tonne crop.
Diego René's Málaga restaurant René enters the Michelin Guide
Less than eight months after opening on Calle Carretería, the chef's ninth Málaga project joins the guide's selection: recommended, tagged new, no star yet.
Michelin Guide Spain 2027 gala moves to 1 December in Huesca
Spain's general election has pushed the star ceremony back a week. The venue stays in Huesca, and the province's eight one-star restaurants will cook the gala dinner together.
Pulpo a la gallega recipe: Galicia's fair-style octopus
Galicia boils its octopus whole, cuts it with scissors onto a wooden plate, and dresses it with nothing but pimentón, salt and good olive oil.
What to eat in Seville: 9 dishes and where to find them
From El Rinconcillo's spinach and chickpeas to dogfish in adobo and Abantal's tasting menu, nine dishes that define Seville, with addresses and prices in euros checked in 2026.
Óscar Tobía, founder of Bodegas Tobía in Rioja, dies
The San Asensio-born winemaker founded Bodegas Tobía in 1994 and, according to the winery, made Spain's first barrel-fermented rosé, Alma Tobía, in 1996.
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