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When travelling to Spain, immersing yourself in the local rhythm is part of the magic. Let’s dive into the fascinating history and modern reality of the siesta, along with a few other wonderful Spanish traditions you must experience.

When going to Spain, one little word is bound to pop up in almost every conversation: Siesta.

The Siesta: More Than Just a Nap

While it is an iconic Spanish tradition, the siesta actually has Roman origins. Under the Roman 12-hour daylight system, the sexta hora (sixth hour) marked the exact midpoint of the day. At this hour, most businesses, including courts and markets, closed their doors.

The Romans prioritised otium (leisure) over negotium (business), limiting official work to the mornings. After a light lunch, citizens retreated to the shade to escape the intense Mediterranean heat. A short nap was followed by a trip to the public baths for conversation, relaxation, and light exercise before the grand evening meal. Later, this midday rest period was reinforced by the Catholic Church’s midday prayer, Sext.

The Modern Siesta Today, the tradition of an afternoon break remains deeply embedded in Spanish culture, but the way it is spent has evolved. It’s a common misconception that all Spaniards sleep every afternoon. In fact, modern studies show that less than 18% of Spaniards nap daily. Instead, the hours between roughly 2:00 p.m. and 5:00 p.m. serve as a vital break from the heat and a way to balance a workday that often stretches late into the evening.

Key activities during the modern siesta include:

• The Long Lunch: Enjoying the main meal of the day, often shared with family or friends.
• Resting & Resetting: Relaxing at home, reading, or watching television.
• Escaping the Heat: Commuting home to avoid the peak midday temperatures.
• A Pause in Commerce: While larger restaurants and corporate businesses remain open, many small shops close, allowing employees to go home and rest.

Another wonderful Spanish tradition is El Paseo: The Art of the Stroll

As the afternoon cools, it’s time for another wonderful Spanish tradition: the Paseo. This is the Spanish term for a slow, leisurely, and social walk, typically taken in the late afternoon or early evening. A paseo is never about exercise; it is a cultural ritual centred on community connection. You will see it unfolding in public squares, tree-lined avenues, and pedestrian-friendly streets. Interestingly, the word also refers to the physical walkway itself (like a boulevard) and historically described the formal entrance march of bullfighters.

The Paseo in Practice:

• Socialising: Families, couples, and friends walk together to chat, catch up on local news, and connect after the workday.
• Strolling & Viewing: Wandering through city centres, parks, or along the promenade (paseo marítimo).
• Tapas & Shopping: Breaking up the stroll by popping into local cafes, boutiques, or bars for a quick drink.
• The Daily Reset: Lasting for a few hours (especially from 5:00 p.m. onwards), this ritual serves as the perfect prelude to Spain’s famously late dinners.

This brings us to our third beautiful Spanish tradition: El Aperitivo

Spanish culture is inextricably linked to its food and drink, best enjoyed in bustling town plazas.

You can’t visit Spain without experiencing a Tapa. Derived from the verb tapar (“to cover”), these small plates of food range from simple snacks to elaborate miniature dishes, and are traditionally served free with your drink! This ties into the broader concept of the Aperitivo—enjoying a beverage accompanied by light bites like olives, cheese, potato chips, or cured ham to stimulate the appetite before a meal.

In smaller towns, you might hear the phrase sentarse a la fresca (“sitting in the cool”). This is the time-honoured tradition of gathering outside in the cool evening air, often accompanied by a refreshing drink.

And speaking of drinks, we cannot forget La hora de vermut (“The Vermouth Hour”). Traditionally taking place just before lunch between 12:00 p.m. and 2:00 p.m., this specific time is dedicated to sipping sweet, botanical vermouth. It marks the start of the afternoon with an aperitif believed to aid digestion before a heavy lunch. La hora de vermut is all about hitting pause in the middle of the day to enjoy life with

friends. (Of course, you don’t have to limit yourself to midday—we love enjoying vermouth during our own nighttime tapas crawls!)

Vivo El Apertivo!

On your Camino, make sure to pause and immerse yourself in the local rhythm by enjoying a siesta, taking a paseo, and indulging in afternoon aperitivos.

And when you visit Santiago de Compostela, make sure to go for a paseo in Parque da Alameda, beautifully situated halfway between the University Campus and the historic centre where the Cathedral resides.

While strolling through the park, keep an eye out for the famous statue of the two colourful ladies, known as As Marias! You can read more about the fascinating story of these two sisters in our blog post: “Must Visits in Santiago de Compostela.”

How is the food on the Camino?

The Camino de Santiago winds through diverse regions, each offering a unique taste of local culture and culinary traditions. From hearty stews and fresh seafood to artisanal queso (cheese), the iconic jamón (ham), and of course, world-famous vinos (wines). Every meal is a celebration of Spain’s rich heritage.

Join us on a gastronomic journey along the Camino de Santiago, where the flavours of Spain come together along this historic pilgrimage route.

Breakfasts

Desayunos (breakfasts) on the Camino are typically light. You may need to adjust if you’re accustomed to heavy, protein- or carb-rich mornings. A typical breakfast includes coffee, tea, or orange juice, paired with a pastry, tortilla de patata (Spanish omelette made with eggs and potatoes), or toast topped with a variety of options like cold cuts, cheese, jam, butter, or tomato with olive oil.

Pilgrim’s Meal vs Menú del Día

The Menú del Día, or “menu of the day,” is a fixed-price meal served by Spanish restaurants during weekday lunch, which is typically one of the largest meals of the day in Spain. Known for being both affordable and hearty, it offers a satisfying and budget-friendly option for locals.

The Menú del Día originated in 1960s Spain during a time of economic hardship. According to legend, General Francisco Franco—often called “Generalissimo”—introduced the idea in 1964 (or at least took credit for it). The concept was to provide workers with an inexpensive yet filling midday meal during the workweek. As a result, the menú del día was not traditionally offered on weekends, a custom that persists today.

A typical Menú del Día consists of three courses:

• El Primer Plato (first dish), where you choose from two or three options;
• El Segundo Plato (second dish), again with two or three choices;
• El Postre (dessert).

Bread and a drink—usually water, a glass of wine, or a caña (small beer)—are included in the set price, making it a great value for a filling meal.

A Menú del peregrino (pilgrim’s meal) on the Camino de Santiago typically refers to a set menu offered at restaurants along the route. Almost the same as the menu del dia, it usually includes a simple, hearty meal with options like soup, salad, a main course of meat or fish, bread, and dessert and are also served in some restaurants for supper. Often offered at a reasonable price, this meal is designed to provide nourishment for pilgrims on their journey. In Spanish, it’s commonly referred to as a menú del peregrino.

Drinks

When ordering a menú del peregrino or menú del día, a free drink is always included, such as a soft drink, a glass of wine, beer, or water.

Vino (wine)
Spain is a global leader in wine production, with more vineyards than any other country. Drinking wine with meals is a longstanding tradition, deeply embedded in Spanish culture, and remains an integral part of modern dining customs. In pilgrim’s restaurants and cafés, you can choose from vino blanco (white wine) or vino tinto (red wine).

Cerveza (Beer)
Cerveza is another popular choice, with brands like Estrella Galicia, Alhambra, and San Miguel being favourites among locals and pilgrims alike.

Café & té (Coffee and tea)
Coffee in Spain is varied and delicious, with plenty of options to choose from. Popular choices include café con leche (coffee with milk, similar to a flat white), café cortado (a shot of espresso with a splash of steamed milk), and if you prefer your coffee without milk, simply ask for a café americano.

Agua (Water)
The tap water in Spain is safe to drink, and you can refill bottles at public fountains, cafes, and other spots along the Camino. However, I personally prefer to buy bottled water from the nearest supermarcado (supermarket) for convenience.

A Few Personal Favorites

Jamón (Ham)
Jamón, Spain’s renowned cured ham, has evolved from a basic preservation method to a high culinary art form. The two most famous varieties are prosciutto and serrano ham. Both are made from cured pork legs, traditionally kept whole on stands and sliced paper-thin (often by hand). These hams are rich in flavour, with a velvety texture and a sweet fat that melts on the tongue.

When considering your next charcuterie board, you may wonder whether to choose prosciutto or serrano. While they are often made from the same breed of pig, they are distinct in several ways. The primary difference lies in the pigs’ diets. Prosciutto pigs are typically fed corn, fruit, and whey, while serrano pigs feast on acorns. This dietary difference influences the color of the meat: prosciutto is a lighter pink, while serrano is a deeper, richer red. Both hams are salt-cured, but prosciutto is aged in a more humid environment, which keeps it supple and the fat sweet. Serrano, on the other hand, undergoes a drier aging process, which enhances its texture and saltiness.

Pulpo (Octopus)
Pulpo, the Spanish word for octopus, is a beloved dish, especially in the northwestern region of Galicia, where it is a local specialty and a common catch for fishermen. The dish consists of tender, simply cooked octopus served with boiled potatoes, olive oil, and a sprinkle of sweet Spanish paprika, making it a simple yet flavourful treat.

Gazpacho
Gazpacho is a vibrant, refreshing dish made from the ripest tomatoes, olive oil, garlic, bread, peppers, and cucumber, all blended until silky smooth. Chilled and served in bowls or glasses, it’s a summer favourite in Andalucía, where locals enjoy it daily. In tapas bars, you’ll often find a jug of gazpacho on the counter, ready to be poured at any time.

 

Paella
The traditional paella Valenciana includes chicken or rabbit, saffron, runner beans, and butter beans. However, the star ingredient is the rice—typically bomba or Calasparra varieties grown on Spain’s east coast. These rice grains are known for their ability to absorb all the rich flavours of the dish. Interestingly, paella is not commonly found in Galicia, making it a rare sight along the Camino.

 

 

Tortilla Española
Simple yet delicious, tortilla española consists of eggs, potatoes, and onions—though some purists argue that adding onions is a culinary offense! The potatoes and onions are slow-fried in olive oil, then mixed with beaten eggs, allowing the flavours to meld before being cooked. While variations may include chorizo, ham, spinach, peas, or courgettes, the basic version is a staple at breakfast tables and cafés across Spain.

 

 

Patatas Bravas
Arguably the most iconic of tapas, patatas bravas can vary widely across Spain, but they all feature crispy chunks of fried potatoes. In Madrid, the signature bravas sauce is made with sweet and spicy pimentón (Spanish paprika), olive oil, flour, and stock—never tomatoes. Some variations include garlic or a splash of fino sherry, while others guard their secret ingredients closely.

 

 

Padron Peppers
Padrón peppers are small, about 5 cm long and have an elongated shape. They are often picked, sold and eaten unripe, when they are still green. The taste is mild, but some exemplars can be quite hot. This property has given rise to the popular Galician aphorism “Os pementos de Padrón, uns pican e outros non” (“Padrón peppers, some are hot, some are not”).

 

 

 

Tarta de Santiago
Tarta de Santiago, a traditional Spanish almond cake, is one of Spain’s most beloved desserts. Made with ground almonds, sugar, and eggs, this simple yet delicious cake is quick to prepare, moist, and naturally gluten-free, making it a favourite treat for many.

 

 

 

dietary preferences

I often get asked about dietary preferences on the camino. Yes, vegaterian and vegan options are usually served in most restaurants but as a rule vegetables as such are not as frequently found as on South African menus. Your best option is to visit the nearest supermarcado (supermarket) and stock up on some fresh fruit and greens if this is your preferred diet. Remember that the ‘pilgrim way’ is to be thankful for a meal. Therefore some service provider’s will frown on a dietary request.

In Spain there is a well-known saying: “Con pan y vino se anda el camino” With bread and wine, the road is travelled.

Disfruta tu comida
Enjoy your meal!

If you don’t exercise, walk, or cycle regularly, we suggest starting training for the Camino at least three months before the planned pilgrimage. The earlier you start, the better.

When you book your Camino through us, we become your Camino partners. Part of our deal is to assist you in getting well-prepared, both physically, mentally, and gear-wise.

Our pre-pilgrimage assistance includes

• 12-week exercise program for either walking or cycling.
• Comprehensive “What to pack” suggestions and tips.
• Camino preparation sessions on Google Meet.
• Camino preparation video links.
• Schengen Visa advice and relevant documentation.

Your Pre-pilgrimage obligations

• Choose your route and dates. Book your flights and trigger your travel insurance.
• Make sure you have the right gear: hiking equipment & clothing.
• Achieve fitness, in both body and mind.