Three courses, bread and a drink for less than many places charge for a main course: the Spanish set lunch is one of the best deals on the coast, if you know where to look.
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Sardines on a cane over olive-wood embers, a plate of fried fish and a cold drink with your feet in the sand: a guide to the Costa del Sol’s beach bars.
In southern Spain, the sizzle of gambas pil pil arrives before the plate does. This is the kind of tapa that lands hot on the table, scented with garlic, chilli and olive oil, and disappears fast.
From a quick bar stop in Granada to a slow pintxos crawl in San Sebastián, tapas are one of the easiest ways to eat like a local in Spain. Here’s where the tradition comes from, how it works, and how to make the most of it.
