9–15 October 2026 · Santiago de Compostela · A Coruña · O Grove · Leon · Jiménez de Jamuz · Ribadesella · Asturias · Arriondas · Bizkaia
Gran Gran Spain carried us across four of the country’s great food regions, from Galicia through Castilla y León and Asturias to the Basque Country. Over one unforgettable week, we followed the people and places that give Spanish cooking its soul: seafood in Galicia, fire and meat in Castilla y León, the wild coast of Asturias, and the extraordinary precision of Etxebarri.
These eight stories preserve the journey as we experienced it, restaurant by restaurant, dish by dish, and bottle by bottle.
