From pintxos in the Basque Country to Galician seafood, mountain recipes in Andalusia and volcanic island specialities, discover Spain through its food, landscapes and walking routes.
What should you eat in Spain? Try pintxos and local cheeses in the Basque Country, traditional stews and wines in La Rioja and Castile, and octopus and empanadas in Galicia. Further south, discover the hearty cuisine of the Alpujarras, while Tenerife and La Gomera offer distinctive dishes shaped by their volcanic island landscapes.
Spain is a country that reveals itself one region at a time.
And perhaps nowhere is this more evident than at the table.
Along the northern coast, seafood, cider and small plates reflect the traditions of the Atlantic. Inland, vineyards, wheat fields and grazing pastures have shaped a cuisine of roasted meats, cheeses and slow-cooked dishes. In the mountains of Andalusia, food carries traces of centuries of cultural exchange, while the Canary Islands have developed their own distinctive flavours.
It's a culinary landscape as varied as the country's geography.
And there's something particularly rewarding about discovering these differences on foot: stopping at a village bakery along the Camino de Santiago, enjoying a leisurely lunch in a mountain village or trying a local speciality after a day spent exploring volcanic trails.
Here are some of the traditional foods worth discovering in Spain, and where to enjoy them along a SloWays walking holiday.
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The Basque Country is one of Spain's most celebrated gastronomic destinations.
And for walkers beginning the Camino del Norte in San Sebastián, it's a particularly delicious place to start.
One of the region's most distinctive traditions is pintxos, small bites served in bars, often arranged on slices of bread and secured with a cocktail stick.
Unlike a conventional meal, enjoying pintxos is often a social experience. You might move between several bars, trying a different speciality in each one.
In San Sebastián's Parte Vieja, the historic old town, you'll find everything from simple combinations of anchovies and peppers to more elaborate creations.
One particularly famous pintxo is the gilda, traditionally made with an olive, an anchovy and a pickled green pepper.
But Basque cuisine goes far beyond its bar culture.
Along the coast, look for bacalao al pil-pil, salt cod prepared with olive oil and garlic, or fresh fish grilled simply to highlight its flavour.
Another speciality is Idiazabal, a protected sheep's milk cheese produced in the Basque Country and neighbouring Navarre.
And if you're curious about local wines, try txakoli, a fresh, typically dry white wine associated with the region's coastal vineyards.
The landscape behind these flavours is equally memorable.
The Camino del Norte follows the Bay of Biscay through green hills, fishing villages and dramatic stretches of coastline.
From San Sebastián towards Zarautz, Zumaia and beyond, you'll encounter a Spain of rugged cliffs, traditional farmhouses and small ports where the sea remains central to everyday life.
Walk it with SloWays: Our Camino del Norte from San Sebastián to Marquina combines Basque coastal landscapes, traditional villages and opportunities to discover the region's food culture. You can also continue along the Camino del Norte from Bilbao to Santander.
As the Camino Francés leaves the Basque and Navarrese landscapes behind, it enters a different Spain.
Vineyards stretch across La Rioja, while further west the scenery opens into the broad agricultural plains of Castile.
The food changes with the landscape.
In La Rioja, wine is an essential part of local identity, and the region's red wines are among Spain's best known.
One traditional dish worth trying is patatas a la riojana, a hearty potato stew prepared with chorizo and paprika.
It's a simple, satisfying recipe, particularly welcome after a long day of walking.
You may also encounter chorizo riojano, the region's characteristic cured sausage, and vegetable dishes that reflect the area's agricultural traditions.
Logroño, one of the Camino Francés' most important towns, is a wonderful place to explore this food culture.
Its lively streets are filled with tapas bars, especially around Calle Laurel, where pilgrims and locals gather over small plates and glasses of wine.
Further west, Burgos introduces another culinary tradition.
The city is particularly famous for morcilla de Burgos, a black pudding traditionally made with rice, onion and spices.
In the wider region of Castile and León, look out for lechazo asado, young lamb roasted slowly until tender, often served with very little more than its own cooking juices.
The simplicity of these dishes reflects the agricultural and pastoral landscapes through which the Camino passes.
Between meals, there's plenty to discover: the medieval streets of Estella, the vineyards around Logroño, the magnificent Gothic cathedral of Burgos and the wide-open landscapes of the Meseta.
Walk it with SloWays: Discover the culinary traditions of northern Spain along the Camino Francés from Roncesvalles to Logroño, then continue through La Rioja and Castile with our Logroño to Burgos and Burgos to León walking holidays.
Spain's northern coast offers a different culinary world from the vineyards and plains of the interior.
In Asturias, green hills descend towards the Cantabrian Sea, while traditional villages, orchards and mountain pastures shape the region's food culture.
One of its best-known dishes is fabada asturiana, a rich bean stew traditionally prepared with pork, chorizo and morcilla.
Another local favourite is cachopo, typically made from two large veal fillets filled with ham and cheese, then breaded and fried.
Asturias is also famous for its sidra, or cider.
Traditionally poured from a height into a glass, Asturian cider is an important part of the region's social and gastronomic culture.
Further west, the Camino enters Galicia, where the Atlantic has an unmistakable influence on local cuisine.
One of the most famous dishes is pulpo a feira, tender octopus served with olive oil, paprika and coarse salt, often accompanied by potatoes.
Another speciality is empanada gallega, a savoury pie traditionally filled with ingredients such as tuna, meat or vegetables.
For something particularly comforting, look for caldo gallego, a traditional soup made with greens, potatoes, beans and, in many versions, pork.
And no culinary journey through Galicia would be complete without tarta de Santiago, the celebrated almond cake decorated with the cross of Saint James.
It's a fitting treat for anyone arriving in Santiago de Compostela after days or weeks on the trail.
Galicia's food traditions are closely connected to its landscapes.
The Camino Francés crosses green countryside and small rural communities on its final approach to Santiago, while the Camino del Norte follows the Atlantic coast before turning inland.
The Camino Primitivo, Camino Inglés, Camino Portugués and Camino Sanabrés reveal other parts of the region, each offering a different perspective on its villages, countryside and food culture.
And for travellers continuing beyond Santiago, the route to Finisterre leads towards the Atlantic coast, where fishing traditions and seafood remain central to local life.
Walk it with SloWays: Explore the flavours of Asturias and Galicia along our Camino del Norte walking holidays, follow the Camino Francés from Sarria to Santiago, or continue towards the ocean on the Camino from Santiago to Finisterre. SloWays also offers the Camino Primitivo, Inglés, Portugués and Sanabrés, each providing another way to discover Galicia on foot.
When people imagine Andalusian cuisine, they often think of tapas, gazpacho and the lively streets of Seville or Granada.
But in the mountains of the Alpujarras, on the southern slopes of the Sierra Nevada, you'll discover a different culinary tradition.
Here, whitewashed villages cling to steep hillsides, agricultural terraces follow the contours of the mountains and ancient irrigation channels reveal the area's Moorish heritage.
The food is hearty, rustic and closely connected to mountain life.
One of the best-known local specialities is plato alpujarreño, a substantial dish typically combining potatoes, fried eggs, peppers, chorizo and local cured ham.
It's the kind of meal that makes particular sense after a day spent walking through the mountains.
Another traditional dish is migas, made from breadcrumbs or semolina, depending on the local recipe, and often served with ingredients such as peppers, sausage or garlic.
The region is also famous for its cured ham, particularly jamón de Trevélez, associated with the high-altitude villages of the Alpujarras.
The mountain climate has long played an important role in the production and curing of these local specialities.
You'll also find almonds, chestnuts and seasonal vegetables in traditional recipes, reflecting the area's agricultural heritage.
But what makes the Alpujarras particularly fascinating is the relationship between food, landscape and history.
The region's villages preserve traces of centuries of Moorish influence, visible in their architecture, irrigation systems and agricultural traditions.
Walking between places such as Capileira, Bubión and Pampaneira offers a chance to discover this quieter side of Andalusia, far from the region's busiest cities.
Walk it with SloWays: Our Alpujarras walking holiday explores the villages and mountain landscapes of the Sierra Nevada, combining traditional architecture, rural paths and opportunities to discover local Andalusian cuisine.
The Canary Islands have a culinary identity quite different from mainland Spain.
Their volcanic landscapes, subtropical climate and geographical position in the Atlantic have helped shape food traditions influenced by local agriculture, maritime connections and the islands' history.
In Tenerife, one of the most recognisable dishes is papas arrugadas, small potatoes traditionally boiled in heavily salted water until their skins become wrinkled.
They're usually served with mojo, a flavourful sauce that comes in different varieties.
Mojo rojo is often prepared with red peppers or paprika, garlic and spices, while mojo verde typically includes herbs such as coriander or parsley.
Another essential ingredient is gofio, a flour made from toasted grains that has been part of Canarian food culture since before the Spanish conquest.
It can be used in both savoury and sweet preparations, from thick mixtures served alongside meals to desserts.
Tenerife is also known for its local cheeses, particularly goat's milk varieties, which may be served fresh, matured or grilled with mojo.
And along the coast, look out for fresh fish prepared simply with local ingredients.
The island's landscapes are just as varied as its food.
Mount Teide rises above volcanic plains and dramatic rock formations, while the Anaga Mountains in the northeast offer lush forests, deep ravines and traditional villages.
Walking through these contrasting environments reveals a side of Tenerife that goes far beyond its famous beaches.
Walk it with SloWays: Our Tenerife walking holiday explores the island's volcanic landscapes, forests and mountain trails, offering opportunities to discover local Canarian specialities along the way.
Just across the water from Tenerife, La Gomera offers another distinctive culinary landscape.
The island is known for its deep ravines, terraced hillsides and the ancient laurel forests of Garajonay National Park.
Its relative isolation has helped preserve traditions that give the island a particularly strong sense of identity.
One of La Gomera's most characteristic specialities is almogrote, a rich, spreadable preparation traditionally made with mature cheese, garlic, olive oil and peppers.
Often enjoyed with bread, it's a wonderful example of how simple ingredients can become something distinctive.
Another local product is miel de palma, a dark, sweet syrup made from the sap of the Canary Island date palm.
Despite its name, it isn't honey produced by bees.
It's used in desserts and other traditional preparations, offering a flavour closely associated with the island.
You may also encounter potaje de berros, a watercress-based stew that reflects the importance of vegetables and locally available ingredients in Canarian cooking.
And, as on Tenerife, local cheeses, gofio and traditional mojo sauces remain part of everyday food culture.
What makes La Gomera especially rewarding is how closely these flavours are tied to the landscape.
Terraced fields, palm groves and small agricultural communities reveal the ways people have adapted to the island's steep terrain over centuries.
Walking through its valleys and forests offers an opportunity to appreciate this relationship between food, nature and local traditions.
Walk it with SloWays: Our Tenerife and La Gomera walking holiday combines two contrasting volcanic islands, from Tenerife's dramatic mountain landscapes to La Gomera's green valleys and ancient forests.
Absolutely. Spain is particularly rewarding for travellers who enjoy discovering a destination through both its landscapes and its food.
And with such a variety of walking routes, there are plenty of ways to explore its regional culinary traditions.
The Camino del Norte offers an opportunity to discover the flavours of the Basque Country, Cantabria, Asturias and Galicia, moving between coastal towns, fishing villages and green countryside.
The Camino Francés crosses vineyards, historic cities and agricultural landscapes, introducing travellers to the food traditions of Navarre, La Rioja, Castile and Galicia.
Other routes to Santiago, including the Camino Primitivo, Camino Inglés, Camino Portugués and Camino Sanabrés, reveal different parts of northern and northwestern Spain.
Further south, the Alpujarras offer mountain cooking and Andalusian traditions in a landscape of white villages and terraced hillsides.
And in the Canary Islands, Tenerife and La Gomera combine volcanic scenery with distinctive island ingredients and recipes.
These are walking holidays rather than dedicated culinary tours, so meals and tastings should be checked against the inclusions of your chosen itinerary.
But wherever you travel, local food offers another way to understand the places you visit.
From the pintxos bars of San Sebastián to the vineyards of La Rioja, the seafood traditions of Galicia and the mountain villages of Andalusia, Spain offers an extraordinary variety of flavours.
And beyond the mainland, Tenerife and La Gomera reveal another culinary world, shaped by volcanic landscapes, local agriculture and centuries of island traditions.
Each region has its own ingredients, recipes and ways of gathering around the table.
And while the food may change dramatically from one place to another, the pleasure of discovering it remains the same: a simple meal after a day on the trail, a local speciality recommended by someone you meet or a new flavour that becomes part of your memories of the journey.
With SloWays, you can explore these different sides of Spain at your own pace, following historic pilgrimage routes, mountain paths and volcanic island trails.
Explore our walking holidays in Spain and discover a country that's every bit as rewarding to taste as it is to explore.
Written by the SloWays Team
Nominee Best Specialist Tour Operator 2026
