EUROPE
Spain: Pintxos & Prado
Madrid's Prado, Donostia's Michelin density, Rioja's source.
The padavs
Madrid first — Prado mornings, La Latina tapas crawls, late dinners in Malasaña where 11pm is the polite hour. Train north to San Sebastián, the Basque coastal city with more Michelin stars per square mile than anywhere on earth: pintxos bar-hopping in the Parte Vieja, txakoli poured from height, seafood that ruins seafood elsewhere. End in a Rioja base near Haro or Logroño for bodega visits at López de Heredia, tempranillo at the source, and the realization that great wine does not have to be French.
Vibes
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considered
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Great redemptions available
Best months to visit
A day in Madrid
Madrid's market halls — taste the region's cured meats, aged cheeses, and single-origin olive oil straight from the producer.
A nearby winery for a guided cellar tour; back at the hotel before the heat peaks.
Four courses at a family-run trattoria: antipasto, pasta made that morning, a braised second, and grappa to close.
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