Spain: Pilgrimage Route, Gastronomy

Most of us here at Lakeside are not intimidated by cultural differences. To illustrate, you are probably the kind of traveler who doesn't want to stay in a homogenous (US or other) chain hotel in Barcelona, but would rather experience typical Catalonian lodging. If so, and if you've ever wanted to travel to Spain, there are some wonderful treats awaiting you.

Each year more than 40 million tourists visit the country. Cities of Spain hold a treasure trove to history and architecture. Roads are well-marked, scenery is beautiful and lodgings abound to fill all budgets. The weather; natural beauty, the rich historic culture, warm welcome and exquisite service all beckon tourists.

Among the most appealing lodging choices are Spain's paradores, state-run lodging reflecting the cuisine and character of their regions. Many of these properties are beautifully restored castles, fortresses, convents or monasteries. Most have limited capacity for accommodation and are so reasonably priced that advance reservations are a must.

Camino De Santiago

Pilgrims have traveled to the shrine of St. James at Santiago de Compostela since the ninth century. From the Castilian City of Leon, which houses Spain's most purely Gothic cathedral, pilgrims pass westward through beautiful scenery and well-preserved towns and villages.

Nearby is a five-star parador; the Hostel de San Marcos. This 16th century pilgrims' hospital-cum-luxury hotel is a renaissance masterpiece.

The village of O Cebreiro is the first stop in Galicia. Pallozas, circular thatched houses dating from Celtic times, overlook the rolling emerald hills. The venerated pre-Romanesque church of Santa Maria la Real houses the 12th century statue of the town's patron saint. Next door, the Restaurante San Giraldo de Aurillac serves such specialties as empanadas, tortillas (not made from corn or flour but rather eggs and vegetables) and the sumptuous soup, caldo gallego.

On the road again between Triacastela and Portomarin, you drive past fields of poppies and daisies, sharing narrow lanes with cattle and cowherds. The serenity of the 6th century Benedictine monastery in Samos is a boost to the spirit.

And so the road goes, from town to town, no two the same, until arrival at the much-anticipated destination... Santiago de Compostela. The splendor of Santiago's celebrated cathedral is inspiring. The final stop in the pilgrimage is to visit the tomb of St. James the Apostle.

Gastronomy of Spain

Spaniards take food very seriously. It is an indispensable ingredient in the country's ebullient social lifestyle. Long and leisurely meals provide an opportunity to enjoy good company, freshly prepared dishes and fine wines. Lunch is the main meal of the day and is generally served between 2 and 4:30 pm. Dinner is traditionally served between 9 and 11 pm. A restaurant is rated by a symbol of vertical forks on a plaque outside the entrance.

The healthy Mediterranean diet is the basis for Spanish cuisine. Prized Spanish olive oil, garlic, fresh daily produce and wine are the staples. The striking cultural contrasts between regions in Spain are reflected in a variety of cooking styles. Castile is known for its delicious roasts: lamb, kid, suckling pig and game such as partridge.

Catalans are marvelously bold cooks, combining game or poultry with seafood, and savory meats with sweet sauces of dried fruits and nuts. Basque cooking is considered the most sophisticated and innovative in Spain.

The city of San Sebastian has a concentration of five-fork restaurants serving some of the finest food in Europe. The northwestern region of Galicia makes use of a wide variety of fresh shellfish, such as scallops and mussels. Gazpacho and garlic-almond soup, delicious olives, and world-famous sherries are found in Andalusia. Valencia gave birth to paella as well as a wide variety of other excellent rice dishes.