Breakfast, lunch and dinner daily are included in your voyage. All drinks on board (alcoholic and non-alcoholic drinks) are subject to extra charges.
Spain’s eating and drinking culture is one of its greatest attractions, and a very sociable one too, with people rubbing shoulders in tapas bars and cafés. The Spaniards take their food seriously – be it diner-style menus del dia (menus of the day) or elaborate, nouveau cuisine in gourmet restaurants. Food is generally dictated by the seasons and fresh, whichever corner of Spain you go to.
An excellent way get the feel of Spanish cuisine is to sample tapas (pintxos in the Basque Country): small snacks served with drinks in local bars across the country. They can range from gourmet canapés to simple plates of olives, cheeses and cured meats, and may be charged or given free.
Some of the traditionals dishes that you should try in Spain is Paella, a Valencian rice dish loaded with seafood and chicken or rabbit, saffron and vegetables. Gazpacho, a chilled tomato-based, tangy vegetable soup from Andalucía. Jamón is one of many cured Spanish meats, Jamón is a type of finely sliced cured ham. Pulpo á feira, is a tender, boiled lobster seasoned with paprika and salt and drizzled in olive oil. Last but not least Tortilla Española is a traditional dish in Spain which is made up of eggs, potatoes, onions… The Spanish omelette is so much more than the sum of its parts. The potatoes and onions are slow fried in olive oil then mixed with the beaten eggs for the flavours to mix before cooking. You can add chorizo, ham, spinach and/or courgettes.
Spanish drinks have also brewed up quite a storm worldwide – from the thirst-quenching sangria to bubbly Cava to the sophisticated Rioja wine. Rioja is Spain’s flagship red wine, made from Tempranillo and Garnacha grapes and Cava is a sparkling wine from Catalonia made using the same method used to produce Champagne. Another local wine that’s worth tasting is Sherry, a fortified wine available in several styles- Fino and Manzanilla (pale and dry), amontillado (dry, richer in body and darker in colour), Oloroso (medium, full-bodied, fragrant and golden) and sweet sherries such as Pedro Ximénez.
The ‘catch of the day’ (so to speak) in Portugal are “sardinhas” which are sardines. In fact a large variety of seafood is available in this region and it’s all well worth sampling. If seafood isn’t your fancy, try the “Queijo da Serra da Estrela” which is a superbly rich cheese, among the best in the country.
While in Lisbon, you would be remiss for not trying the “Pastéis de nata” which are basically little custards in pastry shells. One will unfortunately not be enough.Portugal is probably also most famous for its port wine, which originates from the area of the Douro Valley. However, there are many other fantastic red and white wines to choose from.