Mediterranean cuisine is known worldwide for its variety of flavours, fresh ingredients and traditional dishes. It is also considered one of the most health-promoting ways of eating. Among the many gastronomic delights Spain has to offer, tapas undoubtedly stand out as an iconic part of its culture.
Tapas are small portions of food served as an accompaniment to a drink in bars and restaurants. They are placed on a board or plate and eaten in one or two bites.
Origin
Tapas have a long history in Spain and although there are various beliefs about their origin, the most popular and widespread theory states that tapas emerged in the Middle Ages, when waiters (people who served customers in bars) began to cover wine glasses with a slice of bread or cheese to prevent insects and dust from falling into them. Hence the name given to these culinary delights "tapa" as their function was to cover the drink. This practice is said to have given rise to the custom of accompanying drinks with small portions of food.
Developments
Over time, tapas have become an essential part of Spanish gastronomic culture while varying in form and flavour. Each region of Spain has its own tapas specialities, reflecting the country's culinary diversity. In northern Spain, 'pintxos', which like tapas are small portions of food skewered on toothpicks, are very common. In Andalusia, however, these tapas do not contain the toothpick and can include fried fish, salmorejo and gazpacho.
Classic tapas.
Among the most classic tapas in the country we can find:
- Patatas Bravas
- Potato omelette
- Croquettes
- Garlic prawns
- Anchovies in vinegar
- Meatballs
- Iberian ham
- Padrón peppers
- Aubergine Parmesan
English 
Spanish 
Dutch 
German