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[title]Spanish cuisine is special, and chefs know it. That’s why more than 70 restaurants have joined the Tapeando initiative, a festival that, from April 4th to 13th, gives us the chance to travel across Spain from north to south through its flavors, experiencing the tradition of tapas. In this article, we give you all the details about this incredible festival.
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We spoke with Martín Lukesh from Coronado, one of the newest restaurant openings in Buenos Aires, and Pol Lykan from Overo, to hear their perspectives and stories with Spanish cuisine. From a special picnic at a cove to collecting herbs in a forest, discover their experiences tasting, preparing, and enjoying these Spanish-flavored dishes.
Martín Lukesh and the Taste of Tradition
For Martín Lukesh, chef and partner at Coronado, going out for tapas in Spain is something everyone should do at least once in their life. “Here, we don’t have such a strong tradition of hopping from bar to bar trying the specialty of each place. But it’s closely connected to us in terms of how we gather together,” he said.
What fascinates Martín most about Spanish cuisine is how each town lives and celebrates its gastronomic traditions, even organizing annual festivals around their favorite ingredients.
What fascinates Martín most about Spanish cuisine is how each town lives and celebrates its gastronomic traditions
"For example, did you know that in Lodosa, Navarra, they celebrate the 'Fiesta del Pimiento de Piquillo' every October? If you go, you’ll find cooking contests, tastings, and a pure festive atmosphere. Or in Monesterio, Extremadura, there's a special day dedicated exclusively to Iberian ham. If you’re a fan of this product, mark September in your calendar, because there are tastings, cutting exhibitions, and plenty of opportunities to indulge.”
These festivals, such as the 'Fiesta de la Sidra Natural' in Asturias or the 'Fiesta del Pulpo' in Carballino, Galicia, are incomparable to Martín: “It’s amazing how they turn an ingredient or dish into an annual celebration, and the whole town dresses up to enjoy it.”
“It’s amazing how they turn an ingredient or dish into an annual celebration, and the whole town dresses up to enjoy it”, Lukesh
Martín associates some aromas and flavors with Spain, transporting him instantly: “My grandmother, who was from Santiago de Compostela, used to cook rice with squid. The moment I smell that aroma, I’m transported to her house.”
“My grandmother, who was from Santiago de Compostela, used to cook rice with squid. The moment I smell that aroma, I’m transported to her house”, Lukesh
Another scent that the chef associates with Spain is roasted piquillo peppers. “That sweet aroma... And then, of course, the taste in my mouth drives me crazy. And in winter, when you walk down the street and they’re roasting chestnuts... that special fragrance, their sweet taste, takes me straight to Spain.”
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Martín also recalled his first trip to Spain, when he spent a few months in the Basque Country working at the two-Michelin-starred restaurant Mugaritz. “What marked me the most was the respect they have when it comes to work. The discipline and how they share the tasks. I took that lesson with me, and I apply it in my daily interactions with my colleagues.”
He also shared beautiful memories from his time in the region, receiving fresh seafood daily from the San Sebastián port and going out to collect fresh herbs in the forest, learning how to choose, store, and work with them.
What’s the first thing Martín chooses to eat when traveling to Spain? “A seafood product. Some squid, red mullet, prawns, or octopus. The freshness and the way they treat the product is unique,” he summarized.
"When I go to Spain, I choose seafood—some baby squid, red mullet, prawns, or octopus", Lukesh
Pol Lykan and a Journey of Sea and Mountains
For Pol Lykan, chef and co-founder of Overo, the essence of tapas is the journey from bar to bar, or from restaurant to restaurant. “The format is very dynamic, as you can make a tour of different places and experience different things at each one,” he told us, adding that this connects with the way Argentinians share meals.
And, of course, something important to have a good time while taping is being in good company. “Tapas generate interaction and conversation because each person can try different tapas, and many diverse opinions emerge, creating discussions at the table.”
"Tapas generate interaction and conversation", Lykan
Pol is a big fan of Spanish cuisine. What inspires him the most? “Its history, the raw materials, and the constant evolution while respecting the product. This cuisine is unique, rich, and full of history.”
"The Spanish cuisine is unique, rich, and full of history", Lykan
The Costa Brava, with its turquoise waters, natural parks, and impressive castles, is a special place for Pol, because he had a special moment there: a picnic at a turquoise cove with Anita, his daughter. If you've been to the area, you can imagine it: a hidden corner between cliffs, the sea crashing against the rocks, the scent of salt mixing with good ham, cheeses, and seafood... Who wouldn’t have a forever-lasting memory of such an experience?
Every time he travels to Spain, in addition to visiting his favorite spots, Pol makes sure to eat well: “I love absolutely everything. Ham, seafood, fresh catch, octopus, rice dishes... everything,” Pol laughed. His recommendation? Try tapas “at every little spot you find along the way,” because everything is delicious. And, like with traveling, you have to be open to new experiences.
“I love absolutely everything. Ham, seafood, fresh catch, octopus, rice dishes... everything”, Lykan
So, remember: from April 4th to 13th, you can dive into Spanish flavors by taping at restaurants like Coronado, Overo, and many more listed here. Take the opportunity to travel through your taste buds, so the next time you go to Spain, you’ll be ready to enjoy the best food and the most beautiful places.