The Spanish cuisine is incredibly divergent. Living in Spain, you may have visited a lot of restaurants, open the menu and find food you haven’t eaten yet. As a food critic, Anna Ziuzina has had the habit of eating something new during her travels.

Here are some of the weirdest Spanish food she had tried and loved:

Squids and squid ink shaded pasta

The pasta tinted with squid ink may look peculiar with its dark color, but it has a very understated salty taste which compliments the dish. Calamari is fairly cheap and it is widely popular in Spain. You can do a lot with a squid. You can fry it, grill it or throw it in a paella. It is fairly delicious. But take note not to overcook it as it will make the squid hard to eat.

Octopus

The region of Galicia is famous in Spain for its octopus. Pulpo a la gallega is a signature dish found in the region which is made of octopus, boiled potatoes and finished with a sprinkle of paprika. This is an incredibly delicious seafood dish to try.

Goose Barnacles

The first reaction you will probably have after seeing this is, “are this monster claws”? These tiny crustaceans are very expensive Spanish delicacies. They are expensive because it is very difficult and hazardous to collect them. They are attached to hard surfaces like rocks along spiky coastlines where the waves are dangerous. The people risk their lives trying to get them. In able to eat them, you must take off the outer covering where the claw is attached. You can then bite off the tender meat inside and throw away the claw. The goose barnacles have a very rich taste of the ocean.

Baby eels

The eels are actually almost 2 years old when sold at markets but referred to as “babies” due to their small sizes. Baby eels are similar to the size of a spaghetti noodle and are now are due to overfishing. The eels are fried in olive oil and mixed with red pepper to make a delicious dish.

Pig ears

The Spanish don not throw away any part of the pig. Spaniards show their resourcefulness by using pig ears as dishes. In Madrid, local restaurants chop pig ears then grill them to perfection. They are served with spicy sauces and best accompanied by beer.

Callos

This is one of Spain’s signature dishes. They are a delicious meal often served during winter. Callos are usually made up of perfectly cooked cow tripe, peas, chorizo and blood sausage. This may sound scary but once you try, you won’t have any regrets.

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We all know breakfast is the most important meal of the day. If you recently visited to Spain, you must know that the country has one of the best cuisines in the world. Whether you’re a local or a tourist, it is time for you to take a look at the most delicious breakfast dishes food critic Anna Ziuzina has prepared for you.

Bread with Tomatoes

This is one of the most classic dishes served in the Spanish mornings. The dish is made up of a toasted bread, pureed tomatoes, a drip of olive oil and a small touch of salt. It may sound plain but it is delicious. The taste creates an unexplained mixture of sensations inside your mouth. It pairs best with coffee or a glass of orange juice to make the eating experience complete and perfect.

Churros with hot chocolate

Go to your nearest coffee shop and ask for this glorious treat. The churros are made of sugar and cinnamon wrapped dough. This is the most common Spanish breakfast you can have. Ordering a cup of hot chocolate to have the perfect sensation of flavors in your mouth.

Tortilla de Patatas

This is commonly known as “The Spanish Omelette”. Having a “pincho” of tortilla for breakfast is as great as having a slice of pizza in Italy. The omelette is made of eggs and fresh potatoes, partnered with a glass of orange juice or a typical “cortado” and a piece of bread.

Tejeringos

Originated at Ronda in Malaga, part of the region of Andalucia, these delightful round, sugary, fried treat are mouthwatering. It’s made with a syringe called “tejeringo” from which they got its name. it is almost the size of your hand and is usually served in a napkin shaped into a cone.

Fartons with Horchata

Fartons is a large piece of sugar-glazed bread usually found in the city of Andalucia. If you ordered a “farton”, you must always pair it with a “horchata”. These two are inseparable. Horchata is a drink very similar to milk but has a nutty taste. The nutty taste comes from “chufa”, an edible tuba similar to celery.

Huevos Rotos

The variants of these dish differ from region to region but the concept is the same. Eggs fried in olive oil with yolks laid on top of fried potatoes. Along the squishy goodness of the yolk, the potatoes are usually topped with ham, bacon or sausage.

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We all know that one of the best cuisines served in the world comes originates from Spain. Mountains run through Spain, acting as barriers for communication and it makes transportation hard during the old times. This is the reason why food differs from region to region.

Here are more amazing facts about the food in Spain:

• In bars in Spain, they usually serve small amounts of food called “una tapa” to accompany drinks. The word “una tapa” means “a lid”.  The tradition comes from the stories of workers that go to taverns after working hard the whole day. Their wine glasses or pints of beer are covered with slices of bread to keep the flies and insects away. Thus, making it “a lid”. The custom changed slightly, a slice of ham or other types of food became replacements for the bread. Today, “una tapa” is now a food served in a small plate beside the drink. It is no longer used as a lid for the glass.
• “El churro” is a traditional Spanish food. It is a long and thin doughnut eaten during breakfast or as a snack. It is commonly accompanied with a cup of hot chocolate. The churros are then dipped into the hot chocolate before it is consumed. The churros belong to a type of Spanish food known as frutas de sarten or “fruits of the frying pan”.
• Spain contributes to 44% of the world’s olive oil. They are the top marketers of olive oil. This is more than twice of what Italy produces and four times larger than the Greek’s production.
• The Spanish people claim to have invented the “fried fish". Great Britain had transport links to Cadiz in the late 18th Century. It is believed that the British imported the idea of fish and chips from their connections in Cadiz.
• The original paella was not made of seafood but is made of either rabbits, chicken or pork. 
• The world-renowned wine “Sherry” came from a city called Jerez in Andalucia. “Sherry” came from the word “Shariz”, the Persian name of the city before it became Jerez. In Spanish, “Sherry” is simply called “vino de Jerez” or “Jerez wine”.
• La torta de aceite is a thin and crispy pastry made from sesame, olive oil, sugar, flour and aniseed. It is a traditionally pastry that came from the city of Sevilla. It tastes like crispy pancakes and is eaten with your hand. The pastry comes with extra virgin olive oil that makes it delicious and good for your health.

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Croquettes

The definition of croquettes is simple, it is a part of hash made of various ingredients attached with béchamel crème that is breaded with egg and breadcrumbs and later fried with plenty of oil. There are many variations of croquettes on the market, and just about every culture has developed their own recipe. Every day, new recipes are formulated and something new is invented and created. The croquette originated in France and it was in 1898 that Monsieur Escoffier, the founder of the classical French Cuisine, together with the help of Monsieur Philias Gilbert started to write down the recipe. The classical formulation and procedures were in place. After a few years, the cooks that were under Monsieur Escoffier travelled around the world bringing with them the croquette recipe.
For a croquette to be perfect it must melt in the mouth with a soft texture. The perfect filling is to the taste of the diner although the most classic ones are based on ham or meat of cooked, at the moment the croquettes are elaborated with an endless of ingredients but always to the taste of the diner.

Gazpacho

The traditional Gazpacho is made of a week-old bread and placed on a mortar. The bread and vegetable mixture is pounded to a paste, and then you begin to add the tomatoes, then the olive oil, and finally the vinegar, tasting all the time to make sure you've got it right. The tomatoes must always run through a sieve to makes sure that the finished dish will have no seeds. Etymologists say that the origin of the word gazpacho came from the Mozarab word “caspa”. Caspa means “residue” or “fragments” which is dedicated to the small bits of bread and the vegetables used in a gazpacho soup. While it was common for Roman soldiers to carry dried bread, garlic and vinegar to make the basics of this early soup, it was popularized in the Andalusian area of Spain. Christopher Columbus probably took this soup with him on his voyages from Spain. When he brought back tomatoes, cucumbers and different peppers that is when the soup evolved to its present state.

Paella

Paella is one of the world most famous rice dishes, with a memorable combination of ingredients. It’s a treat for a family dinner and a great party buffet dish. Paella originates from Valencia which is found in Eastern Spain. Paella can now be found in most Western countries like the America and Europe. The recipe has expanded over the years, and now many different varieties of paella are passed off as authentic. The most common accepted history of the paella is that servants of the Moorish royal banquets would take some leftovers then cook it into mouthwatering dishes they would soon take home to their families. The most commonly accepted story of paella’s origins is that servants would take the leftovers from Moorish royal banquets and cook it up over open fires into delicious dishes they would take home to their families.
The word “paella” may come from the Arab word “baqiyah”, which means “leftovers”. Another speculation is that the word “paella” is derived from a Latin word “patella”, which was a flat plate used for religious offerings made to gods. One thing we know for sure is that paella gained popularity in the mid-nineteen hundred when paella became a popular dish served to laborers. Paella was then adapted by European immigrants to Louisiana, who used local ingredients to create the dish known as jambalaya.

Visit Anna Ziuzina official website for the lists of top restaurants offering these delicious Spanish dishes. Find out more about the food critic Anna Ziuzina on her official Facebook page here and follow Anna Ziuzina on Twitter for more Spanish food recipes!

Welcome to the Anna ZIuzina website!
Today we will evaluate some of the best restaurants found within Valencia, Spain.



This restaurant is a successful combination of taste, absolute respect for the product, an understated creative cuisine grounded in tradition with cosmopolitan and Mediterranean influences and based on seasonal produce. Each course was delicious and beautiful to look at. Creative, original and wonderful food combined with personal and outstanding service combined to make a spectacular experience. The service was delightful, and when I had questions about the menu, two of my servers happily answered. The staff is particularly friendly and knowledgeable, and obvious care has been taken in their training and hiring.

To complement the meal, you could go for the sommelier selection, many the matched wine was sherry. I personally isn't a big fan so I opted for a bottle, the sommelier steered us away from red given the veg and fish focus but I stuck to my hubs and the recommendation was very good.




Having seen mostly great reviews and having spotted the restaurant earlier in the day I decided to visit it and have a taste. I visited this restaurant with a friend. We were shown and received explanations on the various cuts of meat available. Starters we chose were very good - barbequed vegetables and empanadas. The ribeye steaks we ordered were excellent and perfectly cooked per our individual instructions and came with accompaniments. What I really liked is that when I asked the owner/waiter about ordering side dishes, he suggested we wait and see whether we have enough with what has been delivered - and we did. Great deserts - tiramisu and apple crepes. Overall, we enjoyed a great meal, served well and would highly recommend. Totally, the atmosphere was great, the staff were lovely and I thought the overall bill was fantastic value for money. I will be recommending this place to friends visiting and I will be back next time I'm in the city.




We had a fantastic night at Jamon Jamon! We had the set menu, which offers the best value deal in Valencia! The food, staff and price are all outstanding offering delicious, traditional rustic food at a great price per person. We were seated downstairs which was buzzing and judging by the number of people who were turned away, it's essential fully booked. Starters were brought out in good time and the staff all spoke admirably good English and were very friendly. Firstly, we shared Iberican Ham and Manchego cheese, followed by a delicious seared goat's cheese and tomato jam on toasted bread! Next, pausing for breath, came crispy croquettes, followed by brilliant patatas bravas. Finally, and the piece de resistance came the pig's cheek in red wine which was rich, dark and awesome. Every dish tastes great and the service is perfect. The staff are very friendly and makes you feel at home. It's a really great little restaurant and I'd recommend booking as it's clearly one of the best.

To know more about food critic Anna Ziuzina visit her profile page here. Visit the Anna Ziuzina website here to find out more about the best restaurants in Spain.

Watch Anna Ziuzina video on the perfect Paella below:

Lasagna

Lasagna did not originally originate in Italy. Surprised? Its origin can be tracked back to the early years of Greece. The name Lasagna, or “Lasagne” is derived from the Greek word ‘Laganon’; the first know form of pasta. Laganon was originally made of layers of pasta and sauce. It is not It basically got its name from the method in which it was made, not for its ingredients.Our modern day lasagna debuted in Naples, Italy during the Middle Ages. Laboriously crafted and fit for a crowd, lasagna was savored on special occasions. Our traditional pasta usually has ragù, béchamel and Parmigiano-Reggiano in between the layers of the pasta. Italian immigrants introduced different variations of the lasagna in America during the 1800s. While some prefer a meatier sauce made with pork or ground beef, others added roasted vegetables and spinach to the layers.

Bellini

The first Bellini was poured in the summer of 1948 by Giuseppe Cipriani, founder and barman of the legendary Harry’s Bar in Venezia. Harry’s Bar, now a well-renowned Italian national landmark, was opened by a bartended named Giuseppe Cipriani in 1931. The name was in honor of Harry Pickering, a Bostonian who was a frequent guest at Hotel Europa in Venice, where Giuseppe Cipriani worked as a bartender. Cipriani chose the name for its cocktail from the pink color of a saint's tunic in a Renaissance painting by Giovanni Bellini.

Eggplant Parmesan

Eggplant Parmesan is also known as “parmigiana di melanzane” in Italian. It is one of the most classic preparations of southern Italy. It is a preparation associated with the cooking of Naples, but it is popular in the Campanian countryside and Calabria and Sicily too. It is a dish made by frying thinly sliced eggplants in olive oil. Some cooks dip the eggplant slices in batter or egg before frying, some just fry it, and many flours it first and fry it, while others more concerned with making the dish light, will bake or grill the eggplant slices. The eggplant is layered successively in a baking casserole with tomato sauce, mozzarella cheese, parmigiano cheese, basil, and hard-boiled egg slices.One theory says that “Parmigiana” means “to cook like the Parmesans”. Parmesans are the inhabitants of Parma which was a city in the Emila Romagna Region famous for its culinary traditions. Some believe that being eggplants – the principal ingredient of parmigiana – of asian origins, most probably derives from the Turkish translation of eggplant “patlican”.
Visit Anna Ziuzina’s official website for the lists of top restaurants offering these delicious Italian dishes. Find out more about the food critic Anna Ziuzina on her official Facebook page here and follow Anna Ziuzina on Twitter for more Spanish food recipes!

You can watch Anna Ziuzina Youtube video on the perfect Paella below:

How do you recognize a fine dining restaurant from a simply stylish one? Is it the number of forks? Is it the spotless white linens and tablecloths? Or is it an award that shines like a medal of “fine dining” recognition? As far a food goes, it is pretty clear: the restaurant should give diners what they cannot find anywhere else, both in terms of ingredients, creativity and taste.

Here are some characteristics a good restaurant must have, from food critic Anna Ziuzina:

Good Overall Experience

To enhance your guests’ overall experience of your restaurant, you must provide good customer service. The staff who interact with your guests should be polite and maintain a positive attitude. Servers should know the menu well, deliver food and drinks on time, and quickly address any issues that an unsatisfied guest may have. All staff should help to keep the restaurant clean at all times, including the kitchen, food preparation areas and any areas that guests come into contact with.

High-Quality Food

A good restaurant sets a high standard for its food quality and ensures that guests receive the same quality with every meal. Serving quality food can earn your restaurant a good reputation and urge your guests to return to your restaurant. Excellently picked ingredients and an skillful chef are important to serving good food consistently. A good chef understands your guests' needs and must work well with the kitchen staff to ensure that guests receive their meal the way they ordered it every time.

Unique from the Rest

If your restaurant provides good food and service but is too similar to other restaurants, customers may ignore your restaurant when deciding where to eat. A good restaurant should have one or more unique features that stand out in a customer’s mind and give it a competitive advantage over others. For example, your restaurant may be the only restaurant in town that makes its ingredients fresh daily or it may have an amazing view of the city that none of your competitors have.

Great Business Management

A good restaurant owner manages the business side of the restaurant properly, this increases the chances that it can provide quality food and service without intervention. You must manage your restaurant’s finances, keep good records and stay current with regulatory requirements, such as taxes and health inspections. For example, consistently paying your vendors on time reduces the risk of running out of items on your menu.

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