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Interesting Find - TV Series of rustic restaurants in Spain

Hi all, I am not sure if this is the correct board to post this but since I lurk around here all the time, I am sure any one planning a trip to Spain is going to like this:

http://www.mitele.es/viajes/cocineros...

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  1. Thank you for this link. Something more to do on those dark winter nights.

    1. I cannot thank you enough for the link. If I did not want to get to Barbate before this, I certainly want to get there now. El Campero in that town is famous throughout Spain, but I've never seen much written on it in English.

      And that is just from the first chapter in the series. As Lugosur said, many fruitful hours to come! And recipes seem quite easy to follow.

      Marvelous stuff.

      A million thanks.

      1 Reply
      1. re: erica

        I've been to El Campero several times--it's a great spot. I wouldn't call the restaurant itself "rústico" anymore, though the town itself certainly qualifies (it's a rather ugly port town with nice beaches all around). It's best to go when the tuna is coming into the Strait--atún de derecho--May and June. When it goes back out in September and October, it's less delicious (though still good). You can get mojama and smoked tuna (my personal favorite) all year round. El Campero serves virtually every edible part of the tuna in different configurations with a few Japanese preparations thrown in (there's a big business selling the late spring tuna to Japan, so there are always brokers hanging about). Another delicacy of the area is ortiguillas (deep friend sea urchins), which you can get anywhere along the coastline from a freiduría.

        It's true that those of us who travel to this part of Spain don't tend to write about it too much... the coastline from Tarifa to Cádiz is filled with great, unspoiled (albeit windy) spots. There's good food to be had all over the place, especially during long weekends that pull in tourists from Sevilla and beyond.

      2. Thank you for this link!! Will look up the restaurant in Pontevedra that was mentioned.

        4 Replies
        1. re: morebubbles

          Pontevedra is a terrific tapas destination and worth more than a night's stay just to partake in it.

          1. re: barberinibee

            By tradition tapas is not a Galician "thing"
            Bars sere tapas for tourists.

            1. re: Lugosur

              Tapas may not be the invention of Galicians, and could be more accurante to call them "small plates" or "bites" "grazing", or bar snacking when in Galicia (although locals also call them tapas and eat in the bars serving tapas, outnumbering non-Spaniards 40 to one).

              Pontevedra doesn't get many non-Spanish visitors spending the night, yet the bars are packed with people eating small plates of Galician specialties every night. There is a robust small plates and grazing eating scene in both Lugo and Ourense, which likewise get very few outsiders spending the night. Even in A Coruna, most of the foreign tourists stick close to the beach and not in the busiest quarters for grazing on Galician small plates.

              I do understand that tapas competitions are cooked up by each of the towns to promote local products and facilitiate tourism. But the many bars serving small plates in these places in Galicia are not staying in business every day serving tourists.

              Galician restaurants can be terrific, and no doubt Galician empanadas should not be missed (and tourists are well advised to go to Galicia for both). I think it would be a pity to be in Pontevedra and not spend at least one evening joining the tapas scene, which is hardly just "for tourists."

              http://www.masviajesgay.com/pontevedr...

              1. re: barberinibee

                You expatiation proves exactly that in Galicia it is something for the tourist. Holding "concurso do tapas" is just marketing ;-). I did not say which market the tourist comes from.

        2. Anyone had the Chuleton de buey from El Capricho in Leon?
          I saw that was one of the videos.

          1 Reply
          1. re: Agrippa

            Yes, I've been there. The quality of the meat is excellent. Not just the chuletón, but tongue, cecina (dry-cured beef), etc. It's right off the A-6 (the major road to points north and west from Madrid), which means it's a classic lunch stopover and also absolutely (bordering on unpleasantly) slammed during long weekends and other "salidas" from Madrid. León is known for its beef, and especially cecina (which can be beef or horse).