Food World
Discover 1765 iconic traditional dishes from 151 countries - what they are, what's in them, and where to taste the real thing.
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Zimbabwe All dishes
11 shown
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Paella Valenciana
Spain's famous saffron rice, cooked wide and shallow over fire and prized for the crisp socarrat crust beneath.
Spain ·
Valencia 
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Mona de Pasqua
A ring-shaped Catalan and Spanish Easter cake of enriched sweet dough baked with hard-boiled eggs in the centre, traditionally given to children by their godparents on Easter Monday and eaten at picnics in the country.
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Gambas al Ajillo
Prawns sizzled in garlic, chilli and olive oil.
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Cabrales
DOP blue cheese from the Picos de Europa caves of Asturias, made from raw cow's milk with sharp, peppery veining.
Croquetas
Creamy béchamel croquettes with a crisp golden shell.
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Idiazabal
Idiazábal is the DOP smoked sheep's-milk cheese of the Basque Country and Navarre, traditionally smoked over beech wood.
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Cordero de Extremadura
IGP suckling lamb from the Extremaduran dehesa, raised on acorns and roasted whole in wood-fired ovens.
Gazpacho
Andalusia's chilled raw-vegetable soup of tomato, cucumber, pepper and olive oil - Spain's classic summer refresher.
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Bocadillo de Jamón
Spanish crusty-roll sandwich of thinly shaved jamón serrano or ibérico, often rubbed with tomato and olive oil.
Hornazo
Hornazo is the lard-enclosed meat pie of Salamanca and Extremadura, filled with chorizo, longaniza and pork loin and baked for the Lunes de Aguas romería.
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Bocadillo de Lomo
Spanish crusty-roll sandwich of paprika- and garlic-marinated pork loin, often with tomato, olive oil and manchego.
Showing our 11 fully written-up dishes.
Browse all 54 dishes A–ZWorth booking before you go
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