Glazed tiles, used in 1884 at the nearby El Capricho Palace then being built by Gaudí, were placed in the original build and have since been restored by García-Germán, referencing the strong tradition of Spanish art nouveau in the area.
With its lush pastures, rolling hills, and misty coastlines, it’s easy to mistake Spain’s northern landscapes for the green-mantled British Isles.
At this historic Spanish winery, distilling the essence of the surrounding landscape into remarkable wines is of paramount importance.
Turrón is a deceivingly simple confection. In its most basic form, it contains just three components: toasted almonds, egg whites, and honey.
An eight-day journey on Spain’s first tourist train takes travellers along the narrow and winding track through the lush northern coast, known as “Green Spain”.
Perhaps one of the only places in the world where you can shamelessly pair a foot-long ham sandwich with fine champagne.
FROM THE ARCHIVE: Just outside of Alicante, in eastern Spain, lies the Mediterranean seascape of Playa del Albir, an aquamarine bay cradled in a low mountain range. But look upward, and the epitome of health and relaxation awaits 350 metres above sea level within the white walls of SHA Wellness Clinic.
Restaurante Sobrino de Botín has seen it all. Having opened its doors in 1725, the oldest restaurant in the world has witnessed the Age of Enlightenment, the Spanish Civil War, the joining of the European Union, ten Real Madrid European Cup Champions League titles, and more.
It’s a cliché that the wines and food from a particular region go well together. So the high-acid reds of northern Italy complement the many tomato-based dishes common there, while pinot noir from Bourgogne pairs nicely with coq au vin. Yet the principle doesn’t always work. Marlborough sauvignon blanc with New Zealand lamb? English sparkling wine with roast beef? But if you need a poster region for this wine and food matching principle, it might well be Rías Baixas.