WHERE TO EAT The best Tapas in the world (according to food experts)

"That sort of history is nothing to sniff at, and the tapas remains as good as it did all the way back in the 17th century. It doesn’t get any more traditional than this."

"There’s barely space to swing a calamar (squid) in this bottle-lined, standing-room-only place, but it's a treat for the palate. Try delectable made-to-order montaditos (tapas on bread), such as salmon with greek yoghurt or tuna belly with sea urchin, with a house wine or vermouth."

"Don't miss the pa amb tomaquet (toasted bread with squeezed tomato and olive oil) or the Iberian ham."

"And of course that soft, aromatic, evocative, tomato- doused, garlicky bread."

"Always packed, this narrow bar gathers a high-spirited crowd who come for fantastic tapas."

"Stop in the taberna (really, the bar) for a small plate of bacalao croquetas."

"Croquetas de jamón... delicious!"

"Paco serves Barcelona’s greatest tomato bread: a flat, split, porous roll grilled to a perfect crunch and slathered with pink, frothy tomato pulp."

"If you’re willing to wait—and trust me, you should—order an array of small plates like the sardine on toast, octopus with capers, milk fed lamb, ham croquettes, and prawn and piquillo pepper tortilla."

"Bodeguita A. Romero, despite its pink walls, is renowned for its pringa—cocido (boiled dinner meats) pressed into sinful sandwiches."