{"id":325413,"date":"2026-06-01T16:32:50","date_gmt":"2026-06-01T14:32:50","guid":{"rendered":"https:\/\/lealisefoodies.com\/concept-discovering-spanish-gastronomy\/"},"modified":"2026-07-21T14:52:46","modified_gmt":"2026-07-21T12:52:46","slug":"concept-discovering-spanish-gastronomy","status":"publish","type":"page","link":"https:\/\/www.lealisefoodies.com\/en\/concept-discovering-spanish-gastronomy\/","title":{"rendered":"Concept – Discovering Spanish Gastronomy"},"content":{"rendered":"

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Spanish Gastronomy<\/h1>\n

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Spanish gastronomy: a blend of tradition, sharing, and creativity<\/h2>\n

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Spain possesses one of the richest and most diverse gastronomies in Europe. Shaped by the sea, the mountains, Mediterranean influences, and the cultural heritages that have crossed the peninsula over the centuries, it cannot be reduced to tapas or paella. <\/p>\n

From Galicia to the Basque Country, from Andalusia to Catalonia, Spanish gastronomy tells above all the story of its territories. It is a gastronomy of terroirs, of sharing and avant-garde, both deeply traditional and one of the most innovative in the world. <\/p>\n

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Shaped by Peoples and Exchanges<\/h2>\n

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The history of Spanish cuisine is intimately linked to the civilizations that have occupied the Iberian Peninsula. The Phoenicians, Romans, Visigoths, Arabs, and then Christian kingdoms have all left their mark. <\/p>\n

The Roman heritage<\/strong> structured agriculture: development of the vine, preservation techniques, and especially the cultivation of the olive tree, making olive oil the pillar of this cuisine.<\/p>\n

The Arab influence<\/strong> (Al-Andalus) introduced rice, citrus fruits, almonds, saffron, and eggplants. Without it, we might never have known the famous paella! <\/p>\n

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The Discovery of the New World<\/h2>\n

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From the 16th century onward, Spain played a major role in introducing numerous products from the Americas to Europe.<\/p>\n

Tomatoes, potatoes, peppers, beans, and even cocoa arrived on the continent. These ingredients would later become absolutely essential to many emblematic recipes, such as tortilla de patatas or the delicious gazpacho. <\/p>\n

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The Great Products of Gastronomy<\/h2>\n

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Behind each great Spanish specialty lies an exceptional culinary heritage,
unique terroirs, and passionate artisans.<\/p>\n

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Olive Oil<\/h3>\n

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The soul and liquid gold of Spanish cuisine.<\/p>\n

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Iberian Ham<\/h3>\n

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The country’s most prestigious gastronomic product.<\/p>\n

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Fish & Seafood<\/h3>\n

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From Galicia, Cantabria, and the
Mediterranean<\/p>\n

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Cheeses<\/h3>\n

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Manchego, Cabrales, Mah\u00f3n…<\/p>\n

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Saffron<\/h3>\n

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Essential in traditional recipes<\/p>\n

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Spanish Wines<\/h3>\n

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Rioja, Ribera del Duero, Priorat, Jerez…<\/p>\n

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Emblematic Specialties<\/h2>\n

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Valencian Paella<\/h3>\n

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The most famous Spanish dish in the world.<\/p>\n

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Tortilla de Patatas<\/h3>\n

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Simple, comforting, and essential.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.27.6″ _module_preset=”default” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,36,0,0) 0%|#000000 100%” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-16-16-52-53-e1784214035961.jpg” background_blend=”multiply” custom_padding=”150px|10px|15px|10px|false|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ custom_margin=”||5px||false|false” global_colors_info=”{}”]<\/p>\n

Pulpo a la Gallega<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_line_height=”1.4em” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ global_colors_info=”{}”]<\/p>\n

Tender octopus with oil and piment\u00f3n.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.27.6″ _module_preset=”default” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,36,0,0) 0%|#000000 100%” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-16-16-50-32.jpg” background_blend=”multiply” custom_padding=”150px|10px|15px|10px|false|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ custom_margin=”||5px||false|false” global_colors_info=”{}”]<\/p>\n

Croquetas<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_line_height=”1.4em” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ global_colors_info=”{}”]<\/p>\n

The king of tapas, with ham, chicken, cod…<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ use_custom_gutter=”on” gutter_width=”2″ make_equal=”on” custom_padding_last_edited=”on|phone” _builder_version=”4.27.6″ _module_preset=”default” width_tablet=”” width_phone=”94%” width_last_edited=”on|phone” custom_padding_tablet=”” custom_padding_phone=”0px||||false|false” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.27.6″ _module_preset=”default” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,36,0,0) 0%|#000000 100%” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-16-17-06-39.jpg” background_blend=”multiply” custom_padding=”150px|10px|15px|10px|false|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ custom_margin=”||5px||false|false” global_colors_info=”{}”]<\/p>\n

Cochinillo de Segovia<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_line_height=”1.4em” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ global_colors_info=”{}”]<\/p>\n

Suckling pig roasted to perfection.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.27.6″ _module_preset=”default” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,36,0,0) 0%|#000000 100%” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-16-17-10-20.jpg” background_blend=”multiply” custom_padding=”150px|10px|15px|10px|false|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ custom_margin=”||5px||false|false” global_colors_info=”{}”]<\/p>\n

Gazpacho<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_line_height=”1.4em” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ global_colors_info=”{}”]<\/p>\n

The quintessential Andalusian cold soup<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.27.6″ _module_preset=”default” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,36,0,0) 0%|#000000 100%” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-16-17-08-46.jpg” background_blend=”multiply” custom_padding=”150px|10px|15px|10px|false|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ custom_margin=”||5px||false|false” global_colors_info=”{}”]<\/p>\n

Fabada Asturiana<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_line_height=”1.4em” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ global_colors_info=”{}”]<\/p>\n

The generous slow-cooked dish from Asturias.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.27.6″ _module_preset=”default” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,36,0,0) 0%|#000000 100%” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-16-17-11-32.jpg” background_blend=”multiply” custom_padding=”150px|10px|15px|10px|false|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ custom_margin=”||5px||false|false” global_colors_info=”{}”]<\/p>\n

Cal\u00e7ots<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_line_height=”1.4em” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ global_colors_info=”{}”]<\/p>\n

The festive emblem of Catalan gastronomy.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_row custom_padding_last_edited=”on|phone” _builder_version=”4.27.6″ _module_preset=”default” background_color=”#002400″ width_tablet=”” width_phone=”94%” width_last_edited=”on|phone” custom_margin=”||50px||false|false” custom_padding=”75px||75px||true|false” custom_padding_tablet=”75px||75px||true|false” custom_padding_phone=”75px|15px|75px|15px|true|true” border_radii=”on|15px|15px|15px|15px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”|600|||||||” header_2_text_align=”center” header_2_text_color=”#F4F3EE” header_2_font_size=”36px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

Laboratory of World Gastronomy<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_font_size=”18px” header_2_text_align=”center” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

Unlike France, Spain revolutionized contemporary cuisine from
the 1990s onward. Visionary chefs pushed the boundaries of creativity. <\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”2″ make_equal=”on” _builder_version=”4.27.6″ _module_preset=”default” width_tablet=”” width_phone=”94%” width_last_edited=”on|phone” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.27.6″ _module_preset=”default” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,36,0,0) 0%|#000000 100%” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-16-17-16-45.jpg” background_blend=”multiply” custom_padding=”150px|10px|15px|10px|false|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ custom_margin=”||5px||false|false” global_colors_info=”{}”]<\/p>\n

Ferran Adri\u00e0<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_line_height=”1.4em” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ global_colors_info=”{}”]<\/p>\n

Father of molecular gastronomy.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.6″ _module_preset=”default” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,36,0,0) 0%|#000000 100%” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-16-17-19-26.jpg” background_blend=”multiply” custom_padding=”150px|10px|15px|10px|false|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ custom_margin=”||5px||false|false” global_colors_info=”{}”]<\/p>\n

Juan Mari Arzak<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_line_height=”1.4em” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ global_colors_info=”{}”]<\/p>\n

Pioneer of new Basque cuisine.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.6″ _module_preset=”default” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,36,0,0) 0%|#000000 100%” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-16-17-21-58.jpg” background_blend=”multiply” custom_padding=”150px|10px|15px|10px|false|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ custom_margin=”||5px||false|false” global_colors_info=”{}”]<\/p>\n

Mart\u00edn Berasategui<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_line_height=”1.4em” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ global_colors_info=”{}”]<\/p>\n

Spain’s most starred chef.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”2″ make_equal=”on” custom_padding_last_edited=”on|phone” _builder_version=”4.27.6″ _module_preset=”default” width_tablet=”” width_phone=”94%” width_last_edited=”on|phone” custom_padding_tablet=”” custom_padding_phone=”0px||||false|false” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.27.6″ _module_preset=”default” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,36,0,0) 0%|#000000 100%” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Grok-imagine-2026-07-16-17-25-25-1.jpg” background_blend=”multiply” custom_padding=”150px|10px|15px|10px|false|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ custom_margin=”||5px||false|false” global_colors_info=”{}”]<\/p>\n

Joan Roca<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_line_height=”1.4em” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ global_colors_info=”{}”]<\/p>\n

One of the most influential chefs.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.6″ _module_preset=”default” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,36,0,0) 0%|#000000 100%” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-16-17-28-48.webp” background_blend=”multiply” custom_padding=”150px|10px|15px|10px|false|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ custom_margin=”||5px||false|false” global_colors_info=”{}”]<\/p>\n

Dabiz Mu\u00f1oz<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_line_height=”1.4em” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ global_colors_info=”{}”]<\/p>\n

Leading figure in contemporary cuisine.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.6″ _module_preset=”default” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,36,0,0) 0%|#000000 100%” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-16-17-32-06.webp” background_blend=”multiply” custom_padding=”150px|10px|15px|10px|false|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ custom_margin=”||5px||false|false” global_colors_info=”{}”]<\/p>\n

Quique Dacosta<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_line_height=”1.4em” header_3_font=”|600|||||||” header_3_text_color=”#E6A157″ global_colors_info=”{}”]<\/p>\n

Master of Mediterranean gastronomy<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”|600|||||||” header_2_text_align=”center” header_2_text_color=”#002400″ header_2_font_size=”36px” global_colors_info=”{}”]<\/p>\n

Discover the Best Addresses<\/h2>\n

[\/et_pb_text][et_pb_image src=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/separation-lealise-orange-final.svg” _builder_version=”4.27.6″ _module_preset=”default” max_width=”200px” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#002400″ text_line_height=”1.8em” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

Today, Spanish cuisine is distinguished by respect for the product, local markets, regional traditions, constant innovation, and sharing around the table. I will take you to discover authentic tapas bars, gastronomic restaurants, family establishments, and exceptional dining venues. <\/p>\n

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Authentic Tapas Bar<\/h3>\n

The essence of Madrid sharing around exceptional products.<\/p>\n

Read the Review \u2794<\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.6″ _module_preset=”default” background_enable_color=”off” background_enable_image=”off” background_blend=”overlay” transform_translate_linked=”off” custom_padding=”35px|0px|35px|0px|true|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}” box_shadow_color__hover_enabled=”on|hover” box_shadow_color__hover=”rgba(10,10,10,0.2)” transform_styles__hover_enabled=”on|hover” transform_scale__hover_enabled=”on|desktop” transform_translate__hover_enabled=”on|hover” transform_rotate__hover_enabled=”on|desktop” transform_skew__hover_enabled=”on|desktop” transform_origin__hover_enabled=”on|desktop” transform_translate__hover=”0px|-10px”][et_pb_image src=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Nano-Banana-2026-06-28-01-18-57.png” title_text=”Teriyaki Stuffed Cabbage – L\u00e9a Lise” force_fullwidth=”on” module_class=”img-recette” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||0px||false|false” custom_css_free_form=”.img-recette img {|| height: 300px !important;|| width: 100% !important;|| object-fit: cover !important;||}” border_radii=”off|8px|8px||” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_font=”||||||||” link_font=”Montserrat|500||on||||#E6A157|” link_text_align=”center” link_text_color=”#E6A157″ link_font_size=”13px” header_2_font=”Montserrat|600||on|||||” header_2_text_align=”center” header_2_text_color=”#E6A157″ header_2_font_size=”13px” header_2_letter_spacing=”1px” header_3_font=”Acta|700|||||||” header_3_text_align=”center” header_3_text_color=”#002400″ header_3_line_height=”1.2em” background_color=”#FFFFFF” text_orientation=”center” module_alignment=”center” custom_margin=”0px||||false|false” custom_padding=”30px|15px|30px|15px|true|true” border_radii=”off|||8px|8px” box_shadow_style=”preset1″ box_shadow_color=”rgba(0,0,0,0.15)” global_colors_info=”{}” link_text_color__hover_enabled=”on|hover” link_text_color__hover=”#E6A157″]<\/p>\n

Avant-Garde Dining<\/h3>\n

When Barcelona innovation disrupts culinary codes.<\/p>\n

Read the Review \u2794<\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.6″ _module_preset=”default” background_enable_color=”off” background_enable_image=”off” background_blend=”overlay” transform_translate_linked=”off” custom_padding=”35px|0px|35px|0px|true|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}” box_shadow_color__hover_enabled=”on|hover” box_shadow_color__hover=”rgba(10,10,10,0.2)” transform_styles__hover_enabled=”on|hover” transform_scale__hover_enabled=”on|desktop” transform_translate__hover_enabled=”on|hover” transform_rotate__hover_enabled=”on|desktop” transform_skew__hover_enabled=”on|desktop” transform_origin__hover_enabled=”on|desktop” transform_translate__hover=”0px|-10px”][et_pb_image src=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Nano-Banana-2026-06-28-01-18-57.png” title_text=”Teriyaki Stuffed Cabbage – L\u00e9a Lise” force_fullwidth=”on” module_class=”img-recette” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||0px||false|false” custom_css_free_form=”.img-recette img {|| height: 300px !important;|| width: 100% !important;|| object-fit: cover !important;||}” border_radii=”off|8px|8px||” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_font=”||||||||” link_font=”Montserrat|500||on||||#E6A157|” link_text_align=”center” link_text_color=”#E6A157″ link_font_size=”13px” header_2_font=”Montserrat|600||on|||||” header_2_text_align=”center” header_2_text_color=”#E6A157″ header_2_font_size=”13px” header_2_letter_spacing=”1px” header_3_font=”Acta|700|||||||” header_3_text_align=”center” header_3_text_color=”#002400″ header_3_line_height=”1.2em” background_color=”#FFFFFF” text_orientation=”center” module_alignment=”center” custom_margin=”0px||||false|false” custom_padding=”30px|15px|30px|15px|true|true” border_radii=”off|||8px|8px” box_shadow_style=”preset1″ box_shadow_color=”rgba(0,0,0,0.15)” global_colors_info=”{}” link_text_color__hover_enabled=”on|hover” link_text_color__hover=”#E6A157″]<\/p>\n

Traditional Asador<\/h3>\n

The absolute mastery of fire and embers in the heart of the Basque Country.<\/p>\n

Read the Review \u2794<\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”|600|||||||” header_2_text_align=”center” header_2_text_color=”#002400″ header_2_font_size=”36px” global_colors_info=”{}”]<\/p>\n

Drawing Inspiration from the Greatest to Shine in the Kitchen<\/h2>\n

[\/et_pb_text][et_pb_image src=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/separation-lealise-orange-final.svg” _builder_version=”4.27.6″ _module_preset=”default” max_width=”200px” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#002400″ text_line_height=”1.8em” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

Without being a chef or having culinary training, it is entirely possible to draw inspiration from the great classics. This is actually what fascinates me: observing, understanding, learning, and then reinterpreting in my own way the recipes that have marked me. <\/p>\n

[\/et_pb_text][difl_advanced_button button_text=”Discover L\u00e9a Lise’s recipes” use_button_icon=”off” button_link_url=”https:\/\/lealisefoodies.com\/category\/recettes\/” media_placement=”media_left” button_alignment=”center” media_wrapper_width=”24px” media_wrapper_height=”24px” bg_hover_effects=”dfab_none” bg_hover_skew_effect_directions=”dfab_top_right” bg_hover_effect_hyper=”off” bg_hover_hypen_color=”#000159″ bg_hover_effect_bounce=”on” bg_hover_background_color=”#00eeff” border_hover_effects=”dfab_border_outline_22″ border_hover_color=”#E6A157″ media_hover_effect_directions=”dfab_mr_bottom” _builder_version=”4.27.6″ _module_preset=”default” button_text_font=”–et_global_body_font|600|||||||” button_text_text_color=”#E6A157″ button_text_font_size=”22px” button_text_line_height=”27px” button_sub_text_font_size=”22px” background_enable_color=”off” image_icon_custom_margin=”|12px|||false|false” custom_padding=”18.5px|35px|18.5px|35px|true|true” border_radii=”on|0px|0px|0px|0px” border_width_all=”0px” locked=”off” global_colors_info=”{}” preview_btn__hover_enabled=”on|desktop” image_icon_custom_margin__hover_enabled=”off|hover” image_icon_custom_margin__hover=”||||false|false” button_text_text_color__hover_enabled=”on|desktop” button_text_text_color__hover=”#FFFFFF” background_color__hover=”#E6A157″ background_enable_color__hover=”on” background__hover_enabled=”on|desktop”][\/difl_advanced_button][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ make_equal=”on” disabled_on=”on|on|on” _builder_version=”4.27.6″ _module_preset=”default” min_height=”420px” custom_padding=”0px||0px||true|false” disabled=”on” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.27.6″ _module_preset=”default” background_enable_color=”off” background_enable_image=”off” background_blend=”overlay” transform_translate_linked=”off” custom_padding=”35px|0px|35px|0px|true|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}” box_shadow_color__hover_enabled=”on|hover” box_shadow_color__hover=”rgba(10,10,10,0.2)” transform_styles__hover_enabled=”on|hover” transform_scale__hover_enabled=”on|desktop” transform_translate__hover_enabled=”on|hover” transform_rotate__hover_enabled=”on|desktop” transform_skew__hover_enabled=”on|desktop” transform_origin__hover_enabled=”on|desktop” transform_translate__hover=”0px|-10px”][et_pb_image src=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Nano-Banana-2026-06-28-01-18-57.png” title_text=”Teriyaki Stuffed Cabbage – L\u00e9a Lise” force_fullwidth=”on” module_class=”img-recette” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||0px||false|false” custom_css_free_form=”.img-recette img {|| height: 300px !important;|| width: 100% !important;|| object-fit: cover !important;||}” border_radii=”off|8px|8px||” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_font=”||||||||” link_font=”Montserrat|500||on||||#E6A157|” link_text_align=”center” link_text_color=”#E6A157″ link_font_size=”13px” header_2_font=”Montserrat|600||on|||||” header_2_text_align=”center” header_2_text_color=”#E6A157″ header_2_font_size=”13px” header_2_letter_spacing=”1px” header_3_font=”Acta|700|||||||” header_3_text_align=”center” header_3_text_color=”#002400″ header_3_line_height=”1.2em” background_color=”#FFFFFF” text_orientation=”center” module_alignment=”center” custom_margin=”0px||||false|false” custom_padding=”30px|15px|30px|15px|true|true” border_radii=”off|||8px|8px” box_shadow_style=”preset1″ box_shadow_color=”rgba(0,0,0,0.15)” global_colors_info=”{}” link_text_color__hover_enabled=”on|hover” link_text_color__hover=”#E6A157″]<\/p>\n

Tapas<\/h3>\n

Creamy croquetas with Iberian ham.<\/p>\n

View recipe \u2794<\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.6″ _module_preset=”default” background_enable_color=”off” background_enable_image=”off” background_blend=”overlay” transform_translate_linked=”off” custom_padding=”35px|0px|35px|0px|true|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}” box_shadow_color__hover_enabled=”on|hover” box_shadow_color__hover=”rgba(10,10,10,0.2)” transform_styles__hover_enabled=”on|hover” transform_scale__hover_enabled=”on|desktop” transform_translate__hover_enabled=”on|hover” transform_rotate__hover_enabled=”on|desktop” transform_skew__hover_enabled=”on|desktop” transform_origin__hover_enabled=”on|desktop” transform_translate__hover=”0px|-10px”][et_pb_image src=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Nano-Banana-2026-06-28-01-18-57.png” title_text=”Teriyaki Stuffed Cabbage – L\u00e9a Lise” force_fullwidth=”on” module_class=”img-recette” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||0px||false|false” custom_css_free_form=”.img-recette img {|| height: 300px !important;|| width: 100% !important;|| object-fit: cover !important;||}” border_radii=”off|8px|8px||” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_font=”||||||||” link_font=”Montserrat|500||on||||#E6A157|” link_text_align=”center” link_text_color=”#E6A157″ link_font_size=”13px” header_2_font=”Montserrat|600||on|||||” header_2_text_align=”center” header_2_text_color=”#E6A157″ header_2_font_size=”13px” header_2_letter_spacing=”1px” header_3_font=”Acta|700|||||||” header_3_text_align=”center” header_3_text_color=”#002400″ header_3_line_height=”1.2em” background_color=”#FFFFFF” text_orientation=”center” module_alignment=”center” custom_margin=”0px||||false|false” custom_padding=”30px|15px|30px|15px|true|true” border_radii=”off|||8px|8px” box_shadow_style=”preset1″ box_shadow_color=”rgba(0,0,0,0.15)” global_colors_info=”{}” link_text_color__hover_enabled=”on|hover” link_text_color__hover=”#E6A157″]<\/p>\n

Sharing Dish<\/h3>\n

Seafood fideu\u00e0, homemade aioli, and saffron.<\/p>\n

View recipe \u2794<\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.6″ _module_preset=”default” background_enable_color=”off” background_enable_image=”off” background_blend=”overlay” transform_translate_linked=”off” custom_padding=”35px|0px|35px|0px|true|true” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}” box_shadow_color__hover_enabled=”on|hover” box_shadow_color__hover=”rgba(10,10,10,0.2)” transform_styles__hover_enabled=”on|hover” transform_scale__hover_enabled=”on|desktop” transform_translate__hover_enabled=”on|hover” transform_rotate__hover_enabled=”on|desktop” transform_skew__hover_enabled=”on|desktop” transform_origin__hover_enabled=”on|desktop” transform_translate__hover=”0px|-10px”][et_pb_image src=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Nano-Banana-2026-06-28-01-18-57.png” title_text=”Teriyaki Stuffed Cabbage – L\u00e9a Lise” force_fullwidth=”on” module_class=”img-recette” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||0px||false|false” custom_css_free_form=”.img-recette img {|| height: 300px !important;|| width: 100% !important;|| object-fit: cover !important;||}” border_radii=”off|8px|8px||” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_font=”||||||||” link_font=”Montserrat|500||on||||#E6A157|” link_text_align=”center” link_text_color=”#E6A157″ link_font_size=”13px” header_2_font=”Montserrat|600||on|||||” header_2_text_align=”center” header_2_text_color=”#E6A157″ header_2_font_size=”13px” header_2_letter_spacing=”1px” header_3_font=”Acta|700|||||||” header_3_text_align=”center” header_3_text_color=”#002400″ header_3_line_height=”1.2em” background_color=”#FFFFFF” text_orientation=”center” module_alignment=”center” custom_margin=”0px||||false|false” custom_padding=”30px|15px|30px|15px|true|true” border_radii=”off|||8px|8px” box_shadow_style=”preset1″ box_shadow_color=”rgba(0,0,0,0.15)” global_colors_info=”{}” link_text_color__hover_enabled=”on|hover” link_text_color__hover=”#E6A157″]<\/p>\n

Dessert<\/h3>\n

Revisited crema catalana, almond crisp.<\/p>\n

View recipe \u2794<\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.6″ _module_preset=”default” background_color=”#002400″ width_tablet=”” width_phone=”94%” width_last_edited=”on|phone” custom_margin=”||50px||false|false” custom_padding=”75px|20px|75px|20px|true|true” border_radii=”on|15px|15px|15px|15px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”|600|||||||” header_2_text_align=”center” header_2_text_color=”#F4F3EE” header_2_font_size=”36px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

Don’t miss a crumb!<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#F4F3EE” text_font_size=”18px” header_2_text_align=”center” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

And of course, if you don’t want to miss anything and want to receive an alert when I publish a new
recipe, a restaurant review, or an article on gastronomy, subscribe!<\/p>\n

[\/et_pb_text][difl_advanced_button button_text=”Subscribe to the Newsletter” use_button_icon=”off” button_link_url=”#” media_placement=”media_left” button_alignment=”center” media_wrapper_width=”24px” media_wrapper_height=”24px” bg_hover_effects=”dfab_none” bg_hover_skew_effect_directions=”dfab_top_right” bg_hover_effect_hyper=”off” bg_hover_hypen_color=”#000159″ bg_hover_effect_bounce=”on” bg_hover_background_color=”#00eeff” border_hover_effects=”dfab_border_outline_22″ border_hover_color=”#E6A157″ media_hover_effect_directions=”dfab_mr_bottom” module_class=”popup_newsletter” _builder_version=”4.27.6″ _module_preset=”default” button_text_font=”–et_global_body_font|600|||||||” button_text_text_color=”#E6A157″ button_text_font_size=”22px” button_text_line_height=”27px” button_sub_text_font_size=”22px” background_enable_color=”off” image_icon_custom_margin=”|12px|||false|false” custom_padding=”18.5px|35px|18.5px|35px|true|true” border_radii=”on|0px|0px|0px|0px” border_width_all=”0px” locked=”off” global_colors_info=”{}” preview_btn__hover_enabled=”on|desktop” image_icon_custom_margin__hover_enabled=”off|hover” image_icon_custom_margin__hover=”||||false|false” button_text_text_color__hover_enabled=”on|desktop” button_text_text_color__hover=”#FFFFFF” background_color__hover=”#E6A157″ background_enable_color__hover=”on” background__hover_enabled=”on|desktop”][\/difl_advanced_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Spanish GastronomySpanish gastronomy: a blend of tradition, sharing, and creativity

\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t”Restaurants<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t<\/span> \n\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t<\/span><\/span>\n\t\t\t\t\t\t\t