The best of 2015

Navidad 2015
Feliz Navidad to you all and here is to an exciting and full of Spanish food 2016!!

2015 is coming to an end and this means we’re about to celebrate our first Christmas together! During this our first year of live, we have travelled to stunning places in Spain, eaten delightfully well and met some wonderful people. Here are some of the highlights from our first few months together…

JANUARY

In January we had dinner at the world’s best restaurant
Read the interview

A Pilgrimage to El Celler de Can Roca | holafoodie.com

FEBRUARY

In February we took you for tapas in Burgos.
Read the interview

Burgos, the old kingdom capital of Tapas| holafoodie.com

APRIL

In April we met Ángel León, the ‘Chef of the Sea’ in Cádiz.
Read the interview

A chat with Angel Leon, the 'Chef of the Sea' | holafoodie.com

MAY

In May we took you on a road trip through the ‘Pueblos Blancos’ in Grazalema.
Read the interview

Driving through the 'Pueblos Blancos' of Grazalema | holafoodie.com

 

We also told you everything about Sherry wines
Read our ‘Beginners’ guide to Sherry’

A beginners' guide to Sherry | holafoodie.com

JULY

In July we had breakfast with Diego Guerrero in Madrid
Read the interview

Interview with Diego Guerrero | holafoodie.com

 

In July we also organized our first ever tapas masterclass with Quodo.

AUGUST

In August we took you through a foodie tour in Lanzarote
Read the interview

Caleta de Famara Lanzarote | Lanzarote, a gastro tour of the moon on earth | holafoodie.com

SEPTEMBER

In September we visited the Albariño vineyards in Galicia.

Read the interview

Albarino Gran Vinum | Albarino, the wine of the sea | holafoodie.com

OCTOBER

In October we went seafood shopping in La Coruña.

Read the interview

The Eusebio da Guarda market in A Coruña | holafoodie.com

NOVEMBER

In November we told Freixenet how much we miss tapas bars.

Read the interview

Lara - Be Freixenet

DECEMBER

In December we started collaborating with the Sharp For Life magazine.

Check the magazine here

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