The Spanish are coming

Though Spanish cuisine is not the first thing that comes to our minds when we hear about gastronomic globalisation, Spanish cooks are deemed to play a key role in 21st century gastronomy. Two or three decades ago, Spanish cuisine was regarded as lacking any strict rules. Classic Spanish cuisine is about combining all sorts of ingredients like, meat, fish or poultry freely. Perhaps, this creative freedom has made Ferran Adriá the best known and perhaps best chef in the world, who “deconstructs” dishes. Guests fortunate enough to get a table in his restaurant after years of waiting are able to taste 30-40 courses during a meal. Getting back to simpler culinary pleasures, the wealth of Spanish cuisine is the result of the abundance of resources available in the country. They have seafood, excellent cheese, cattle and lamb, as well as a great variety of fruits and vegetables. Moorish occupation had brought eastern spices to Spain. Eating habits are determined by the warm climate. Only two meals a day are common on the Iberian penninsula, a big breakfast and an even bigger dinner after sunset. Tapas – small sandwiches – are consumed between meals. Tapas is perfectly suited to 21st century culinary trends, as it allows a great diversity of small portions to be served. Franchise systems from Spain are generally based on tapas and fast casual concepts.