Among all European countries in Spain counts most of all bars, restaurants and night clubs.
The basis of Spanish cuisine is olive oil. However pork fat was the main ingredient for cooking throughout many centuries and up to the beginning of the 20th century.
In Spain it is not common to have breakfast at home. The first meal of a day they usually enjoy in cafes with family or parents.
Breakfast at two o’clock in the afternoon, a late lunch and a dinner at ten in the evening is considered normal!
In two hours’ journey from Barcelona there is the El Bulli restaurant. Five times it was recognized world-best! In 27 years of work under management of the famous chef Ferran Adrià, this Spanish restaurant headed the Rating of 50 best restaurants of the planet a record number of times. Now El Bulli is closed for public and has turned into a culinary laboratory.
At El Diablo restaurant on the Canary island of Lanzarote it is possible to try the stake fried directly over a volcano muzzle.
The most popular drink in Spain is wine. It is also widely used to prepare dishes, red wine usually in the West and white in the east.
El Cortador (the cutter) is an independent profession. It is the person who is specially trained to cut the well-known jamón correctly.
Mayonnaise is called in honor of the capital of the Spanish island of Menorca, the city of Maon. Approximately in the middle of the 18th century the city was occupied by the French, but has been besieged by British. There was not enought food in the besieged city, mainly eggs and olive oil. A name of a cook who has mixed these two ingredients and received the well-known universal sauce is unknown, therefore it is called in honor of the city of Maon.