Traveling is one of life’s most exquisite pleasures. It allows you to discover new places, live adventures, meet people, and enjoy the typical cuisine of your destination, among other things. But it also gives you the chance to surprise those friends who live abroad and whom you visit just once a year. To ease the shock of returning from those dream vacations, we suggest several gourmet souvenirs that will brighten their breakfasts, lunches, and dinners.
Gofio (Canary Islands)
Made from roasted cereals, gofio is one of the most emblematic products of the Canarian diet, dating back to the time of the islands’ indigenous people. Although its consumption has declined, it continues to withstand the passage of time. The most popular variety is millo (corn), but there are others such as wheat and barley. Its possibilities are endless—you can find it as a snack, accompanying other dishes, or even in desserts. If you’d like to taste this delicacy, you can visit, for example, the hotels in Tenerife that Iberostar Hotels & Resorts offers on the island. Few destinations in the world present a more amazing combination of traditional architecture, culture, volcanoes, beaches, and gastronomy than Tenerife.
Majorero cheese (Fuerteventura)
Made from the milk of the island’s native goat, Majorero cheese is one of Fuerteventura’s most traditional delicacies. It was the first product from the Canary Islands to receive Protected Designation of Origin status back in 1999. With its strong, slightly spicy flavor and creamy texture, it also comes in varieties such as those cured with gofio or paprika. To enjoy this and other delights, Iberostar invites you to discover the best hotels in Fuerteventura, where you can set aside your worries and enjoy a few days of simply perfect relaxation.
Sobrasada (Mallorca)
What began as a method of preserving food is now a Protected Designation of Origin product that holds a place of honor in every Mallorcan pantry. You’ll find it served at breakfast, during berenar (the midday sandwich break), at lunch, and at dinner with the famous pa amb oli. Made from pork and bacon, paprika, salt, and pepper, there are two varieties: the white pork version, known as “Sobrassada de Mallorca,” and the black Balearic pork variety (a native breed). Choosing an Iberostar hotel in Mallorca is always the right decision, as we are located in the island’s most attractive spots.
Flaó (Ibiza)
Or in other words, cheesecake with mint. This is a traditional dessert from the island of Ibiza that was originally prepared at Easter to be enjoyed on Resurrection Sunday, but today it can be found at any time of year. It is said that the Mallorcan writer Ramon Llull made the first reference to flaó in his book Blanquerna, back in 1823, so its history certainly runs deep. If you’re looking for hotels in Ibiza that guarantee an ideal stay, you won’t find a better option than the Iberostar Selection Santa Eulalia Ibiza to spend a few restful days by the sea.
Panellets (Barcelona)
These are probably one of the Arab-origin delicacies that have aged the best. Although traditionally eaten on All Saints’ Day, it’s increasingly common to find bakeries selling them year-round—especially those that work pure magic with the different flavors allowed by their simple recipe. Today you can find variations with chocolate, orange, coconut, coffee, made with potato... and a long list that guarantees one thing: you’ll always get it right, no matter how demanding the lucky recipient’s palate may be. And so you can experience their countless attractions firsthand, we welcome you to the Iberostar Selection Paseo de Gracia, our new hotel in the heart of Barcelona, located in one of the city’s main hubs.
Olive oil (Andalusia, Barcelona, and Mallorca)
It is the liquid gold of Spanish gastronomy, the star of the Mediterranean diet, and one of the most internationally recognized made in Spain products. Its fame and consumption have multiplied in recent years thanks to the wide range and varieties available. Organic, smoked, with a spicy touch… today’s consumer has countless options to enjoy it, buy it, and gift it. Still, the most recommended way will always be to pair it with bread for dipping—endlessly—to savor all its nuances, and why not, with a glass of wine which, together with olive oil, becomes pure divine balm.
Rosquillas del Santo (Madrid)
San Isidro isn’t only about chotis dances and Manila shawls. Madrid’s most traditional festival arrives in May with an abundance of rosquillas to sweeten the palate and restore energy after so much dancing. Tontas, listas, francesas, and Santa Clara are the varieties enjoyed by locals and visitors who don’t want to miss this celebration. The first two are the most popular and can be found at the many food stalls scattered throughout the fair, as well as in bakeries across the city year-round. Add to this Madrid’s immense monumental and cultural offerings, and it’s clear why staying at an Iberostar hotel in the center of Madrid is well worth it.
Fuet (Barcelona)
It is one of the most prized—and shortest-lived—cured meats in any household. Because, let’s be honest, how long does that fuet hanging in the kitchen really last? Surely more than once you’ve fought over that last piece that paired so perfectly with bread. Don’t worry, we get it, its flavor and that crunchy bite into the casing (as long as it’s natural pork intestine) are impossible to resist. But be careful not to confuse fuet—from the Catalan fusta or whip (hence its name)—with its close relatives, salchichón or secallona. If you want to recognize them at the next dinner your brother-in-law hosts, remember this: fuet will always be thinner than salchichón (around 35 millimeters in diameter), it won’t contain pepper among its ingredients, and it’s guaranteed to disappear the fastest.
Vermouth (Madrid and Barcelona)
White wine, brown sugar, brandy, and a blend of spices are some of the key ingredients used to make vermouth. This once old-fashioned drink, now an aperitif essential, has grown in popularity over time thanks to the countless bars that serve well-known brands as well as others that have embraced innovation. It is typically served with a couple of ice cubes, a slice of orange, and an olive on a toothpick, soaked until the very last sip. Although red vermouth remains the most popular in Spain, white vermouth (more common in Italy and France) is gradually making its way in, with mixology giving it a twist in many classic cocktails. A surprising alternative that can rival the traditional gift of a bottle of wine.
