Whether it's finding unexpectedly fresh and tasty food at roadside rest stops or exploring weird and wonderful local delicacies, Rick Steves is a connoisseur of good food in Europe. As one of the most knowledgeable European travel writers in the world, Steves knows the best way to eat your way through European destinations, and his travel guides are sprinkled with fantastic foodie tips and restaurant recommendations. Whether it's his genius ideas for eating well on a budget in Europe or a recommendation for a casual but unmissable bistro in a tiny seaside village, Steves' advice on food when traveling in Europe is always helpful.
For the author, the most significant thing to remember about eating well in Europe is how important it is to "spring for quality ingredients," as he says in a TikTok clip. He is a huge advocate of spending that little bit extra to elevate your eating experience, even for travelers on a budget. Steves says that "Europeans know good quality and they'll pay for it," and that following this instinct is a great way to eat well.
This attitude is particularly important in Spain, where the quality of what you are eating matters enormously, and the difference between two types of very similar-seeming dishes can be huge. Steves says that he spent years as a budget traveler in Spain, opting for the $5 plate of jamón Serrano, before discovering the joys of paying a bit extra for the delectable treat of jamón Iberico. "Life is too short to eat mediocre ham when you are in Spain" is now the mantra that the travel expert adopts for his travel food choices.
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Eating top-tier ham in Spain
Jamón Iberico is one of Spain's finest delicacies. Iberico ham comes from black pigs from southern Spain, specifically Andalusia, Extremadura, and Salamanca. Widely considered to be the world's best ham, Iberico pigs are fed on acorns, which builds up the melt-in-the-mouth fat and intense nutty flavor that is the calling card of good jamón Iberico.
According to Rick Steves, "Like connoisseurs of fine wine, Spaniards debate the merits of different breeds of pigs, their diets, and the quality of the curing," and paying a little extra for the finest grade, Iberico de bellota, is like treating yourself to a glass of Chateauneuf du Pape or a vintage champagne. And just like vintage champagne, jamón Iberico doesn't come cheap. But while Steves says it is a mouthwatering delight worth paying for, he also has advice on how to make it a little more affordable: "To sample this delicacy without the high price tag you'll find in restaurants, go to a local market and ask for 100 grams of top-quality ham." You'll get just as much enjoyment eating it on the go as you would with fancy cutlery and tablecloths.
Steves has three primary suggestions for eating well in Spain: Eat local, eat seasonal, and pay for quality produce. According to the guidebook author, "Every region of Spain has specialties worth savoring." Besides top-notch ham, there are other delicacies, too, like pisto or fideuà. Eating with the season is also hugely important, and Steves notes that the daily special at restaurants often reflects what's currently being grown.
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