Lisbon is an exciting city that will leave you wanting to come back and explore deeper, a place that calls to you even from across the Atlantic.
You may not think of Spain as one of the best places in the world to eat meat, but it is. Spaniards are carnivorous at heart, eating all parts of the local domesticated animals with enthusiasm and in various preparations. There’s one kind of meat cooking that stands above all others in Spain, however: fire cooking.
Restaurants
Madrid is a global cosmopolitan city with a diverse food scene to match, but the city retains a love of traditional eateries of the type lost to time in many cities.
Spain’s greatest contribution to the world’s food may be jamón ibérico, the salted, cured ham made from the Iberian pig. This is the delicacy par excellence of Spanish cuisine, beloved in Spain and abroad, sliced razor-thin by hand and presented on fractal platters, meltingly tender. Many consider Iberian ham to be the world’s greatest ham. But Iberian ham differs from other ham.
Mussels, razor clams, cockles, barnacles, baby sardines, squid, octopus, tuna belly, anchovies. Packed in olive oil, preserved in escabeche sauce or simply canned in brine. Some people claim that the conservas can surpass fresh seafood in concentrated flavor. And they say that the seafood ages in the can and improves over time, much like fine wines.
