Explore Spain

Fried potato chunks served with a spicy, tomato-based sauce (and sometimes aioli) – a quintessential bar snack found across the country.

The classic Spanish omelet made with eggs, potato, and often onion, served at room temperature or slightly warm, a staple at any time of day.

Catalonia's answer to creme brûlée, this creamy custard is infused with lemon zest and cinnamon, topped with a brittle, caramelized sugar crust.

Basílica i Temple Expiatori de la Sagrada Família, or simply Sagrada Família, is a Catholic church that was under construction in the Eixample district of Barcelona, Catalonia, Spain. Designed by the Catalan architect Antoni Gaudí, it is the tallest church

The Retiro Park, also known as Buen Retiro Park or simply El Retiro, is one of the largest city parks in Madrid, Spain. The park belonged to the Spanish monarchy until 1868, when it became a public park following the Glorious Revolution.

The Plaza de España ("Spain Square", in English) is a plaza in Maria Luisa Park in Seville, Spain. It was built in 1928 for the Ibero-American Exposition of 1929.

Spanish Christmas centres on Nochebuena (Christmas Eve family dinner) and the Three Kings parade (Cabalgata de Reyes) on Jan 5 — the main gift-giving event. El Gordo, the world's biggest lottery draw, falls Dec 22. Christmas markets fill city squares from Madrid to Barcelona.

Spain's Holy Week with dramatic religious processions, floats, and centuries-old traditions.

Spanish Christmas runs Dec 22 to Jan 6 (Three Kings Day is bigger than Christmas Day in Spain). El Gordo (Dec 22) — world's biggest lottery, 2.4 billion euros prize pool, broadcast live to the nation from Madrid's Teatro Real by singing schoolchildren. Nochebuena family dinners Dec 24. Cabalgata de Reyes Magos parades (Three Kings processions) evening of Jan 5 in every city.

This region produces intense, peppery oils from the Arbequina and Cornicabra olives found throughout the Ebro valley.

Classic jute-soled shoes that have been a staple of Northern Spanish summers for centuries.

A firm, smoked sheep milk cheese that captures the essence of Basque mountain pastures.