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Spain: An Open Kitchen
Because a dish tastes better when you know its story
In collaboration with
and participation from ICEX España Exportación e Inversiones and
Previously on Spain: An open kitchen...
Because a dish tastes better when you know its story
The Food Map
Spanish food as a cultural phenomenon
Traditional Cuisine in Spain
The amazing stories behind traditional vegetable dishes
Ferran Adrià and elBulli
Twenty-five creations that changed the world of cooking
The Architecture of Wine
The love affair between Spanish winemaking and renowned architects
...now, discover the new chapter
Bringing gastronomical heritage into the now
Flavors of a Lifetime
Initiatives keeping the legacy of Spanish cuisine alive
Los Recetarios Initiative
Revealing the living history behind a recipe book
A Day in the Life of La Cuina a Sils
Visit the market, prepare escudella, and meet the cooks of Sils
8 Things You Might Not Know About the txokos
Learn more about the Basque gastronomic societies
View All
A taste of Spain
Exploring the culture and history in every meal
PART 1
THE FLAVORS
Traditional tastes and daredevil dishes
PART 2
THE FACES
The people who make the table
PART 3
THE FUSION
Where food meets art, architecture, and culture
PART 4
THE MEMORIES
Bringing gastronomical heritage into the now
Explore Spanish Gastronomy by colour
Immerse yourself in food's colour palette
Explore
The guardians of tradition
The women recording and preserving priceless culinary memories
What Is The Guisanderas' Club?
The cuisine of the future lies in the recipes of the past
Cooking with the Asturias Guisanderas' Club
Meet the women preserving the memory of traditional Asturian recipes
Who Are La Cuina a Sils?
Rescuing a region's gastronomical memory
A Day in the Life of La Cuina a Sils
Visit the market, prepare escudella, and meet the cooks of Sils
Kitchen essentials
Can you guess what ingredients make up each of these traditional dishes?
Beans with Clams
Click to find out where the flavor comes from
Noodles with Fresh Frigate Mackerel
Click to find out where the flavor comes from
Chicken in "pepitoria"
Click to find out where the flavor comes from
"Marmitako"
Click to find out where the flavor comes from
"Gazpacho"
Click to find out where the flavor comes from
Valencian "Paella"
Click to find out where the flavor comes from
"Putxero de polp"
Click to find out where the flavor comes from
The joys of a handmade cookbook
A cookbook's story is the story of its author, their family, and their community
Explore
Los Recetarios Initiative
Revealing the living history behind a recipe book
Explore
Cookbooks Make a Comeback
How cookery books have helped to preserve Andalusian culinary legacy
With a little help from your friends
Learn about the Basque Country's traditional societies for food lovers where friends collaborate to enjoy delicious meals together
Good Food and Good Company: What is a Txoko?
Discover more about how gastronomic societies work
8 Things You Might Not Know About the txokos
Learn more about the Basque gastronomic societies
A Day in the Life of a Gastronomic Society
A sneak peek at a group that admits very few visitors
Snack like a shepherd
Explore the hearty dishes that traditionally make up a Shepherd's diet
Bringing gastronomical heritage into the now
THE MEMORIES
Think before you bite
Decoding iconic Spanish foods with Masterchef judge Samantha Vallejo and YouTube star Kikillo
Paella
The Moors introduced rice to Spain over 1,200 years ago, making Valencia the home of paella
Tortilla de Patatas
The magical fairytale-style legend behind the Spanish tortilla
Croquetas
From the court of French king Louis XIV to the croquetas we know today
Every recipe has a history
VEGETABLES
The Amazing Stories Behind Traditional Vegetable Dishes
Including some creative cooking tips from history
MEAT + POULTRY
From Bullfighting to 'Old Clothes'
The unique origins of Spanish meat dishes
FISH
How Spanish Fishermen May Have Got to America Before Columbus
And other amazing stories from the history of Spanish seafood
Flavors to savour
Discover more about Spain's star exports
The Ancient Origins of Olive Oil
From sunscreen to soap: 6,000 years of the magical healing plant
How a Little Snack Hit The Big Time
The history of the tapa
How Can You Tell If a Ham Is Jamón Ibérico?
A Spanish icon
The Magical Biological Process Behind Sherry
A 'veil of flor'
Spain's Sweet Side
A tradition of its own in cakes, pastries, and desserts
Sealing The Sea
The history of canned Seafood
How Do You Capture Magic in a Can?
The history of canned fruits and vegetables
Explore more of Spain's traditional tastes and daredevil dishes
THE FLAVORS
Spanish gastronomy goes global
Food icons around the world on why Spanish cuisine has taken over
Rafael Ansón
Rafael Ansón on How Spanish Ideas Changed The World of Food
President of Real Academia Española de Gastronomía on the 'cuisine of freedom'
Martha Ortiz
How Food Works Across Cultures, by Mexican chef Martha Ortiz
The fascination with Otherness in the history of gastronomy
Yoshihiro Narisawa
Chef Yoshihiro Narisawa on Why Spain Reminds Him of Home
The culinary parallels between Spain and Japan
Maria Garcia Muriel
Maria Garcia Muriel on the Spanish Desserts Adopted by Latin America
Three delicious dishes and how they got so popular
Keeping it in the familia
Where innovation meets family tradition
The Arzak Family
Bringing the Essence of the Basque Country to the Cutting Edge
The Roca Family
Cooking as the Language of Storytelling
The Paniego Family
The Land of La Rioja as a Source of Inspiration
The Sandoval Family
Archaeologists of Flavor
The Moran Family
Two Generations in the Kitchen
Ferran Adrià and elBulli
The pioneer of conceptual cooking and his five-time Best Restaurant In The World-winning restaurant
ORIGIN STORIES
The Story of elBulli
From a beach bar to the front pages of the world's press
INNOVATIVE INVENTIONS
25 elBulli Creations That Changed the World of Cooking
From Savory Tomato Ice to the introduction of 'foams' to cooking
MEMORABLE MENUS
The Last 44-Course Supper
Piña colada pillows, Parmesan macaroons, olive oil chips, Rose and jamón ibérico wontons, and more
AFTER THE END
elBulli After elBulli
The future of food innovation
Ferran Adrià in action
How elBulli Took The World By Storm
From the elBulli restaurant to the elBulli foundation
Richard Hamilton's pop art take on elBulli
How pop artist Richard Hamilton captured the first images of elBulli in Super 8
A Never-before-seen Video of Ferran Adrià
Watch Ferran Adrià tasting a menu from elBulli in 2008
The Best Day of Ferran Adrià's Life
When elBulli, five times Best Restaurant In The World award winner, closed forever
The Final Dish
A peach melba that has gone down in the history books forever
In The Heart of The Kitchen
Old images of elBulli's kitchen
The Five Senses
elBulli's experiments in taste, sounds, smell, sight and touch
A Day at elBulliLab
A Drone Captures elBulli
"The time for keeping recipes in drawers has passed."
Ferran Adrià
The mind behind the menu
Zoom into Ferrán Adriá's creative notebooks and unique menus
An Exclusive Look at Ferran Adrià's Notebooks
Get a never-before-seen glimpse into the creative process
The elBulli Menus
Documenting 20 years of experimentation
How to innovate like Ferran Adrià
An Unusual Creative Experiment with Ferran Adrià
A quirky challenge for the iconic chef
Part 1: The Ferran Adrià Challenge
Can you guess the purpose of some of Ferran Adrià's craziest inventions?
Part 2: Challenge Ferran Adrià
Youtube creatives and experimenters challenge the original innovator
Classic food, new tricks
Tapas: From Tradition to The Avant-Garde
With chef Paco Roncero
Unusual and Surprising Recipes Made From Canned Ingredients
With chefs Pepe Solla and Juan Antonio Medina
The next gen
Trendsetting Spanish chefs defining the future of food
Current Stars of Spanish cooking
Contemporary Haute Cuisine
The Chefs Reinventing Desserts
Contemporary Spanish confectionery
The everyday heroes
The men and women who feed us, from all over Spain
Antonio: The Baker
Clara: Cheese Maker
Higinio Gómez: The King of Chicken
Maria José: The Sommelier
Paco: The Waiter
Hugo: Strawberry Producer
A Day at the Market
Vallehermoso Market's producers, traders, and restaurant-owners
Discover more about the people behind the food
THE FACES
Feast your eyes
Snack on some short quirky videos from the world of food
A Unique Way of Feeding The Birds...
Your kitchen crumbs can go to a good use
How To Make a Chair Out of Bread
Take a seat... and a bite
Can We Print Food?
Experiments where tech meets food
How The Oxymoron Maker Works
A machine that makes cold ice cream inside warm brioche
El Celler de Can Roca on Wheels
By the Roca brothers
Multisensorial Crockery
Magical plates and bowls
The Youngest Food Innovators
Kids get cooking
What is a Bota de vino?
The entrancing process behind this traditional jug
How To Prepare a Paella
The method behind a Spanish icon
How Churros Are Made
Satisfy your sweet tooth
What is a Porrón?
A unique way of drinking wine
Amazing Images From The Wineries
Touring the best bodegas
How to Make a Botijo
Give up your plastic for this nifty design
A Tapas Bar
The original #FoodPorn
Some Amazing Examples of Restaurant Design
Inspirational architecture from around Spain
Spanish Food Design
An interview with the curator of TAPAS Spanish Design for Food, Juli
Beyond the plate
Exploring the artistry of Spanish food
When a Meal Becomes a Masterpiece
Art Historian Marta Arzak explores the unique relationship between Spanish gastronomy and art
The Architecture of Wine
The most beautiful bodegas, vineyards, and wine cellars
Explore wineries in 360º
Bodegas Portia
A 3-pointed star in Ribera del Duero, designed by Foster & Partners.
Bodega Fundador
The oldest winery in Jerez, founded in 1730
Bodegas La Mejorada
A virtual tour of a winery located in a former 15th-century monastery
How brands grabbed our attention
The Taste of an Era
Museo del Traje's collection of vintage advertising posters
Ingenious inventions
How design finds solutions to the problems posed by the world of cuisine
Explore
Food Design
Changing the way we interact with what we eat
Explore
Kitchen Design
A quest to reinvent the basic daily kitchen processes
Explore
Table Design
Upgrading traditional tableware
Explore more stories where food meets art, architecture, and culture
THE FUSION
Food for thought
Online Exhibit
The Green Revolution
How can we make food sustainable?
EDITORIAL FEATURE
How Women Have Whipped Up The Industry
Belén Parra on the women taking Spanish gastronomy by storm
EDITORIAL FEATURE
What's The Future of Food?
Food critic José Carlos Capel on what the future holds for Spanish haute cuisine
Explore more...
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