Page 210 - (DK Eyewitness) Travel Guide 2017 - Northern Spain

208  tr a vellers ’ needs

WHERE TO EAT AND DRINK

every region of northern spain has its own can linger for hours. the Basque Country,
cuisine and its own distinctive dishes. eating in particular, is justifiably renowned for its
establishments range from simple tapas bars – outstanding culinary tradition. Bodegas are
found in even the smallest villages – where good places to sample local wines, while in
you can drop in for a quick meal or a drink, to asturias you’ll find sidrerías serving, among
top-quality gourmet restaurants where you other things, excellent cider.

fill up between 5 and 7pm for
afternoon snacks (la merienda).
By 8pm, the bars are crowded
again with people having
tapas accomp anied by sherry,
wine or beer.
Dinner (la cena) is eaten late
in Spain – at 9pm or 10pm,
especially on Friday and Saturday
nights. In the summer, people
tend to eat their meal even later.
Spanish restaurants will rarely
serve meals earlier in the evening.
Most restaurants have a break
between 4 and 8pm. They also
usually close one day a week,
Some of the delicious fare on offer at Las Termas, in Astorga (see p217) often Monday, and most also
close on Sunday evening, too, as
Restaurants and Bars mid-morning snack between well as on some public holidays.
After a long day’s sightseeing, 10 and 11am. The Spanish eat In big cities, many close for an
there’s no better place to visit their main meal of the day at annual holiday, usually in August.
than a tapas bar. Tapas are around 2pm. Sunday lunch is a
considered an art form in this very busy time in restaurants, Reading the Menu
region of Spain, and as well as particularly in the countryside
traditional taverns, you will find and on the coast. The Spanish term for menu is la
a large number of gourmet Visitors looking for an earlier carta. It usually features sopas
taverns serving particularly or lighter lunch can go to a (soups), ensaladas (salads),
creative concoctions. Some tapas bar and order a few tapas entremeses (starters or hors
bars, however, especially (see pp212–13) – small savoury d’oeuvres), revueltos y tortillas
pubs (late-opening bars for snacks that range from cold (eggs scrambled with different
socializing), serve no food. meats and cheeses to hot dishes. ingredients such as prawns
If sand and sea are your aim, Tapas are often accompanied by or asparagus, and potato
then chiringuitos are a good a beer (cerveza), a glass of red omelettes), verduras y legumbres
option. These beachside bars wine (vino tinto) or a soft drink. (vegetable dishes), pescados y
serve food and drinks. For an Cafés, tea rooms (salones de té) mariscos (fish and shellfish),
inexpensive sit-down meal, try and pastry shops (pastelerías) carnes y aves (meat and poultry)
one of the family-run ventas, and postres (desserts). Most
posadas, mesones or fondas, restaurants offer a menú del día,
which offer simple but tasty food. or menu of the day, costing
For something more from around €10 and consisting
substantial, choose from the of a starter (entrada), bread
wide array of restaurants across (pan), main course (plato
the price spectrum. principal), dessert (postre) and
something to drink (bebida),
Eating Hours usually water or wine; coffee
may cost extra. This is by far
The Spanish breakfast (desayuno) the best-value way to eat, and
is a light meal usually consisting much cheaper than ordering off
of milky coffee (café con leche) the full menu. However, most
and a pastry, biscuits or toast. restaurants offer set menus only
Many office workers step out Begoña in Posada de Valdeleón for lunch and only during the
to a café or tapas bar for a quick (see p218) week. It’s nearly always cheaper

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