Spanish Restaurants in Berlin

Just as contradictory and diverse as the country is the Spanish cuisine. The history of Spain is long and eventful, and so conquerors and immigrants, as well as the prey of the Spaniards in their wars of conquest, influenced the culinary life of Spain. The Moors brought African influences to Europe and the Spanish conquerors from America brought tomatoes, potatoes and peppers with them. Spanish cuisine is divided into the different regions of the country: Andalusian, Basque, Galician, Castilian, Catalan, Valencian and the two island groups Mallorcan and Canary. According to this classification, there are very typical dishes such as rabbit and potatoes with mojo sauce (papas arrugadas) in the Canary Islands, lamb and goat marinated in wine in Castile, knuckle of pork with cabbage vegetables in Galicia or gazpacho in Andalusia. In the coastal regions, this includes various varieties of prawns (Gamba) and squid (Pulpo): grilled, cooked, stuffed or as a salad, as well as Zarzuela - a very tasty pan of noble fish. The hearty meat dishes include lamb, goat, rabbit, chicken or meatballs.
The two top favourites are paella and tapas, which are not to be missed from the spanish restaurants. First is freshly prepared with meat or seafood a real treat for the palate. The tapas (on bread, as a salad or warm starter) are mainly offered in bars as a snack with wine and beer and are often so large and varied in their selection that you can also fill a tapas evening. And if you combine them with good Spanish cheese (for example Manchego) or air-dried ham. So: Olé!