Eating in Spain is one of the most enjoyable rituals of daily life. Spanish restaurants are very easy to find, either in the great cities or the small rural villages. The prices are usually in the restaurant door, most restaurants also have a menu of the day with reduced prices. The service is usually included in the price, but if not a tip would be between five and ten percents of the total price. Most of the restaurants usually close once a week (Sunday or Monday), although there are numerous establishments that open every day.

The Spanish kitchen is distinguished traditionally by the use of olive oil, vegetable or animal fat, as well as a great variety of fruits and vegetables taken from the Arab culture, and other elements like potatoes and tomatoes, that arrived from America.
The North is a humid and rainy region that grants a very rich and varied produce, as much in meats as in fish. Asturias provides plates such as the fabada (beans and pork stew). Among the Galicia delicatessen, the squid, milk and bakery products are worth a mention.

The Mediterranean kitchen is based on the wheat, olives and grapevine with other remarkable contributions such as rice, legumes, garlic, vegetables, cheese and yogurt, fish, meats, eggs and fruits.

The wine is a very important element in all and each one of the regional kitchens of Spain. The Romans introduced the art of grape growing that has turned Spain into one of the greater wine producers, famous by its quality. Among them we will mention the Rioja wines, that by its aroma, flavor and body has obtained an outstanding international place.

The wine from Jeréz is an Andalusian wine of great international prestige, mainly in the Anglo-Saxon countries. This wine has different varieties (fine, manzanilla, amontillado, sweet and fragrant) able to satisfy the different pleasures. The Spanish cava or espumante has its main centre of production in the Penedés Catalan region, although in the last year it has extended to others like Castile. The beer is enjoyed in great consumption in Spain today, mainly as appetizer and companion to the popular tapas. The Spanish beer is blond and pleasant. Liquors are also an important part of Spanish culture. The brandy is produced mainly in Andalusia.