Spain is often celebrated as one of the world’s greatest culinary destinations—and rightfully so. But not every dish lives up to the hype. While tapas bars and markets are filled with tempting bites, there are a handful of so-called “must-try” Spanish foods that locals side-eye and seasoned travelers often regret ordering. These are the dishes that attract more tourists than taste buds.
The truth is, not everything labeled “authentic” is actually eaten by locals. Some of the most promoted dishes are designed for tourist palates, not Spanish ones. And falling for them can mean missing out on the truly flavorful, regional fare that makes Spain such a standout food destination.
This guide cuts through the noise, breaking down five of the most overrated or disappointing foods to try in Spain—and offering better, more beloved alternatives that locals actually enjoy. If you want to eat like you belong in Seville or San Sebastián, this is where to start.
The best Spanish food to try, Breakfast in Spain and vegetarian food in Spain
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How to Eat
Avoid restaurants with multilingual menus and pictures of paella out front—they’re catering to crowds, not crafting real flavors. Instead, eat like locals do: slowly, with wine, at places packed with Spanish speakers. Try the house specialties and don’t be afraid of daily menus (menú del día), which often hide some of the best and most affordable meals. Ask the server what they would eat—it’s rarely what’s on the laminated tourist menu.
How to Partner
Pair Spain’s lesser-known gems with simple accompaniments that bring out their richness. Skip the frozen sangria and go for a crisp vermut, Txakoli, or a glass of tinto de verano. Pair grilled seafood with pan con tomate, or enjoy roasted lamb with a Rioja red. When in doubt, trust the wine region you’re in—it often complements the food it was born beside.
It might be controversial to say, but many Spaniards cringe at the overhyped status of certain dishes like tourist-style paella, rubbery calamari sandwiches, or supermarket-style churros drowning in sugar. These aren’t the dishes you’ll find on local tables—they’re tourist bait. Paella, for instance, is a sacred Valencian dish, not a reheated yellow rice platter served across the country. Real Spanish cuisine is deeply regional and fiercely protected. Locals don’t just dislike imposters—they actively avoid them.
Another divisive take? Tapas aren’t always the budget-friendly delight travelers expect. In tourist zones, you’ll be charged a premium for mediocre versions. And yet, just a few blocks away, you might find a family-run spot offering free tapas with each drink, as the tradition originally intended.
Worst Food to Try in Spain and What to Try Instead
1. Callos a la Madrileña (Madrid-style Tripe Stew)
Description:
Ingredients: Beef tripe, chorizo, morcilla (blood sausage), chickpeas, and a variety of spices.
Taste: Rich and hearty with a distinct flavor from the tripe and blood sausage.
Why It’s Challenging:
Texture: The chewy texture of tripe can be off-putting.
Flavor: The strong taste of tripe and blood sausage is often an acquired taste.
Try Instead:
Fabada Asturiana: A hearty bean stew from Asturias made with white beans, chorizo, morcilla, and pork shoulder. It’s rich, flavorful, and has a more universally appealing texture and taste.
Read here how to make Fabada
2. Percebes (Goose Barnacles)
Description:
Ingredients: Goose barnacles, a type of shellfish harvested from rocky shores.
Taste: Briny and oceanic, with a flavor similar to a combination of lobster and clams.
Why It’s Challenging:
Appearance: They look quite unusual and can be off-putting visually.
Texture: The texture can be chewy and challenging to eat.
Try Instead:
Gambas al Ajillo: Succulent shrimp sautéed in garlic and olive oil. This dish is packed with flavor and has a more familiar and enjoyable texture.
Read here how to make Gambas Al Ajillo
3. Criadillas (Bull Testicles)
Description:
Ingredients: Bull testicles, often breaded and fried.
Taste: Mild flavor, but the idea of eating them can be challenging for many.
Why It’s Challenging:
Concept: The idea of eating testicles is off-putting to many people.
Texture: The texture can be chewy and unfamiliar.
Try Instead:
Calamares a la Romana: Breaded and fried calamari rings. They are crispy, tender, and a popular choice among locals and tourists alike.
4. Angulas (Baby Eels)
Description:
Ingredients: Baby eels, typically sautéed in olive oil with garlic and chili.
Taste: Mild and slightly fishy, with a soft texture.
Why It’s Challenging:
Appearance: The sight of tiny eels can be unsettling.
Texture: The soft texture can be off-putting to some.
Try Instead:
Gulas: Imitation baby eels made from fish, often served similarly but more acceptable in texture and appearance.
5. Blood Sausage (Morcilla)
Description:
Ingredients: Sausage made from pork blood, rice, onions, and spices.
Taste: Rich and savory with a unique flavor.
Why It’s Challenging:
Concept: The idea of eating blood can be unappealing.
Flavor: The taste is strong and can be an acquired taste.
Try Instead:
Chorizo: A type of pork sausage seasoned with paprika and garlic. It’s flavorful, familiar, and widely enjoyed.
Origin and History
Spain’s food culture is deeply regional, shaped by geography, climate, and centuries of local tradition. Many dishes that appear on tourist menus today were never meant to represent the full breadth of Spanish cooking. Instead, they were simplified or standardized to appeal to visitors unfamiliar with regional flavors.
As mass tourism expanded in the late 20th century, restaurants in high-traffic areas adapted quickly. Certain foods became symbols of “Spanish cuisine” because they were easy to explain, quick to serve, and broadly appealing. Over time, these dishes lost their regional context and were reproduced in ways that prioritized volume over quality.
This shift created a disconnect between what locals eat and what tourists are offered. While authentic Spanish cooking remains vibrant in neighborhood bars and homes, visitors often encounter a narrow, diluted version that doesn’t reflect the country’s true culinary identity.
Calling any food overrated is inherently controversial, especially in a country where dishes carry emotional and regional pride. What’s considered disappointing in one city may be exceptional in another. The problem isn’t the dish itself, but where and how it’s served.
Another sensitive point is the idea that tourists are to blame. In reality, demand shapes supply. When visitors repeatedly order the same “safe” foods, restaurants respond by prioritizing familiarity over craftsmanship. This cycle reinforces mediocrity in the most visible places.
The most uncomfortable truth is that some iconic foods are simply hard to execute well at scale. When made poorly, they become forgettable. Skipping them in tourist-heavy areas doesn’t mean rejecting Spanish cuisine it means giving yourself the chance to experience it properly elsewhere.
How Long It Takes to Prepare
Many overrated dishes are popular precisely because they can be prepared quickly or reheated easily. This speed often comes at the expense of flavor and texture, especially in high-volume kitchens catering to tourists.
In contrast, the alternatives locals favor tend to require more planning. Slow-simmered stews, properly cooked rice dishes, and marinated seafood demand time and attention. These aren’t meals rushed between sightseeing stops.
Understanding preparation time helps travelers make better choices. Dishes that take hours to develop flavor are rarely at their best in tourist zones. Seeking foods that match a restaurant’s pace and focus leads to better meals.
Serving Suggestions
To eat well in Spain, adjust expectations around meal structure. Lunch is typically the main event, while dinner is lighter and later. Ordering heavy dishes at the wrong time often leads to disappointment.
Instead of committing to one large plate, consider sharing multiple smaller ones. This allows you to sample specialties without risking an entire meal on a single underwhelming dish.
Pay attention to what locals are eating. Restaurants filled with Spaniards tend to serve dishes that match the season, time of day, and kitchen strengths. Let observation guide your ordering choices.
Final Thoughts
Skipping certain foods doesn’t mean missing out—it often means upgrading your experience. Spain’s best dishes aren’t always the most famous, especially in tourist-heavy areas where convenience dominates.
By understanding context, preparation, and timing, travelers can avoid disappointment and discover meals that feel intentional rather than generic. The reward is food that reflects place, culture, and care.
Eating well in Spain isn’t about chasing icons. It’s about knowing when to walk past them and trusting that something better is just a few blocks away.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.