Spain dining trends shift toward informal bars and traditional snacks

Culinary trends in Spain are shifting toward more informal and specialized dining experiences. The ‘gilda’—a traditional Basque snack made of olive, anchovy, and pepper—has seen a surge in popularity. This rise in demand has expanded its consumer base to include younger people and tourists, while also driving price variations; a gilda can cost 75 cents at a market but up to 10 euros in a restaurant.

Simultaneously, the traditional fine dining model is facing challenges. In cities like Barcelona and Madrid, there is a growing trend toward ‘baromakase’ and exclusive bar seating. This shift comes as several high-end establishments close or transition to more relaxed formats. Chefs are increasingly moving away from the rigid structure of classic tasting menus in favor of lighter, more technical, yet informal bar-based service to maintain profitability and cater to changing consumer preferences.