Spanish cuisine can not be understood without a large table, surrounded by family and friends, with plenty of food, good wine and a long after talk. In Spain, gastronomy goes beyond eating and feeding, it is a time to sit together, whether with family or friends or even for business reasons, where to share laughter, experiences, ideas, arguments and problems.
This way of life and understanding of food, has attracted many to this healthy Mediterranean cuisine which highlights, above all, the quality of raw materials.
Spanish cuisine is rich and varied with influences from different cultures and a combination of land and the sea products. The climate favours the cultivation of quality vegetables and fruit that stand out for their intense flavours. Prominent products include extra virgin olive oil, Iberian ham, wines of Rioja and Ribera del Duero, meats, cheeses, spices like saffron, olives, anchovies, asparagus, red peppers and many more.
Today, these products are known by public and demand reaches as far away as China, Japan or the USA and Canada. The increase in exports and the good acceptance of these typical Spanish products, encourages many producers and farmers to focus on these markets.
Apart from the undeniable quality of these products, much of the success is also due to the influence of Spanish chefs around the world. Distinguished restaurants like El Bulli, or the recently awarded best restaurant in the world, the Celler de Can Roca, populate the first pages of the gastronomic press, which highlights the products made in Spain.
An example of the internationalisation of Spanish gastronomy is La Plaza Restaurant in Budapest. This restaurant is part of the Budapest Grand hotel of the hotel chain Iberostar Hotels & Resorts. Chef Sergio Montaño leads this spanish restaurant in Budapest and in his menu you can find typical products, such as jamon iberico and olive oil as well as dishes like paella, cod “al pil pil” and suckling pig.