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A “Gastropuente” with a lot of flavour

Who would think in a better plan to spend some days to enjoy the best gastronomy? And what better occasion than the next All Saints' Day holiday to carry it out? Two questions and one answer, Monbus! 

Next 1st November, Monbus is the ideal travelling companion to visit the best destinations and discover its unique gastronomic corners. 

Classics never fail 

In this gastronomic route, San Sebastián is an obligatory stop and the bacalao (codfish) al pil pil is its most traditional dish. Four main ingredients are used in its preparation (cod, olive oil, garlic and chilli peppers) which are combined in an earthenware casserole. 

For lovers of seafood, Vigo  is also a reference destination. In the city you can taste the exquisite Galician-style octopus, a traditional Galician dish made with cooked octopus seasoned with salt, olive oil and paprika. A delight. 

Something more forceful for the stomach is the cocido madrileño, one of the most representative dishes of Madrid cuisine. It consists of a stew whose main ingredient is chickpeas, accompanied by vegetables, pork bacon, meat and sausages. A good ally for the coldest days of autumn. 

Where tradition predominates 

If the plan is to know the best of  Salamancapatatas revolconas has to be in the checklist of outstanding things. The same as the botifarra amb mongetes a dish of the most traditional cuisine if we choose Barcelona as a destination or the bacalao (cod) al ajorriero that, although Pamplona  is a little far from the sea, is a recipe that is never missing in the menus of the city of Navarre. 

All these star dishes of the popular gastronomy include numerous ingredients that combine perfectly in an explosion of flavour and colour to make of each one of them an authentic delight for the palate. With the options on the table, now it only remains to choose the best company to share the trip.