Spanish cuisine itself again consists of different regional cuisines. On the menu in Andalusia you will find completely different dishes from those in Catalonia or the Basque Country. Especially in inland Spain, they eat heavier dishes, such as a hearty bean or potato stew with meat and sausage. On the coast, meals are lighter and include many ingredients such as fish, rice and vegetables. Thanks to these regional differences, it is a very varied cuisine. Below the Andalusian and Basque cuisines are further explained.

Andalusian cuisine
Andalusia is the southernmost region of Spain. It is known for its abundance of fresh produce grown on its farmlands. The warm Mediterranean climate provides an abundance of olives, citrus fruits, almonds and various seasonal vegetables. These ingredients form the basis of many Andalusian dishes such as ajo blanco (almond and garlic soup) and ensalada malagueña (Malaga-style salad). A hint of Moorish influences can also be found in the cuisine. In fact, the Moors ruled the region for centuries. They introduced exotic spices, such as cumin, saffron and cinnamon. These spices give a unique and aromatic character to dishes such as arroz con pollo (rice with chicken) and albóndigas (meatballs in sauce). Other well-known Andalusian dishes include gazpacho (a refreshing cold soup based on tomatoes, cucumbers, peppers and garlic), gambas al ajillo (garlic shrimp) and pescaíto frito (fried fish).

Basque Cuisine
Basque Country is located in the northern region of Spain, and because of this location in the mountains as well as by the sea, both land and sea products are widely used. The sea provides plenty of fresh fish and seafood, including hake, cod, anchovies and shellfish. These ingredients can be seen again in a well-known Basque dish, Marmitako (hearty fish stew). But meat also plays an important role, with succulent cuts of beef, pork and lamb. The famous chuletón (txuletón), a thick and perfectly grilled steak, is a testament to the Basque love of excellent meat. Pincho (Pintxos), the Basque version of tapas, is a well-known culinary tradition in the region. The name comes from the Spanish word pinchar meaning to pierce. In fact, the small snacks are served on a slice of (stick) bread and pierced with a skewer/spike. Other well-known Basque dishes include piperade (tomato bell pepper pot served with egg and ham), bakalao al pil-pil (cod with hot pepper sauce) and axoa (a veal stew with herbs, peppers and onions).