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Spain is the most climatically diverse country in Europe, with 13 different Köppen climates excluding the Canary Islands, and is within the 10 most climatically diverse countries in the world. This diversity is reflected in its crop production and natural resources. Saffron is cultivated in Castilla la Mancha, blueberries in Huelva, kiwis in Galicia, cherimoyas, and avocados in the Tropical Coast of Granada The Mediterranean sea and the Atlantic Ocean are both valuable resources of fish and seafood, while different geographical areas specialize in meat production. Climate not only affects what can be produced and where, but also the way food is prepared and preserved. 

Although geographical features and terrain characteristics go hand in hand with the climate, altitude, soil quality, water scarcity, or availability are to be factored in to understand the versatility of Spanish food production. Spain’s diverse geography and climate, which ranges from snow-capped mountains to hot sundrenched beaches affect what people eat. While in a city like Motril one of the staple dishes is dried Octopus served on a simple fresh cabbage salad, in the Alpujarra mountains, only 60 km away, the typical dish is Plato Alpujarreño packed with meat, fried eggs, and potatoes. 

The succession of cultures that set foot on the Iberian peninsula has each left a lasting mark on Spanish food.

The Phoenicians, Romans, Carthaginians, and Jews integrated elements of their own cooking into that of Spain. However, it was the Moors who, during their centuries of reign, most impacted Spanish gastronomy. Rice, a genuine staple of Spanish gastronomy- and therefore Spain’s vast array of rice dishes, comes straight from the Moors, as does the use of saffron, cinnamon, and nutmeg. 

Along with its obvious historical impact, Christopher Columbus’ famous 1492 voyage resulted in the addition of more important elements to the history of Spanish food.  foods from the Americas arrived in Spain and were integrated into the Spanish diet. Amongst the many products that crossed the Atlantic and arrived on Spanish turf.

Eating and drinking are very important in Spanish culture. According to the National statistics institute, there are 54 bar/restaurant establishments per 10.000 residents. You have to take into account that in most of the bars in Spain you can order food with your glass of beer. 

Drinking culture is also closely associated with food. People order their beer, wine, or sodas with food to go with it. Tapas, which are small portions of food that are included with the drinks in some regions, are a clear example of food-drink culture in Spain. In the basque country, on the other hand, people order pintxos to go with their drinks. No matter where you are in Spain, drinking and eating go hand in hand.

How long is a long meal?

In family or friend gatherings people enjoy sobremesa; extended hours after finishing the meal just friendly chatting drinking and nibbling o more food often stretching lunch time till dinner. 

Even bars that serve meals on working days offer a daily menu that consists of a first plate, a second plate, a drink, bread, and dessert.