Gastro Cult Blog
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What makes the wine of Spain so special? Is it because Spanish reds and whites are usually fresh, flavorful wines that pair well with all sorts of dishes? Or is it because there are different regions to discover unique tastes and blends all across Spain?
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Whether you’ve been to Spain before or are a first time visitor, Gastro Cult has the ultimate experiences within your reach designed with a bespoke feel in mind. The Iberian peninsula is more than just flamenco, bullfighting, and world-famous jámon.
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Barcelona is a breathtaking city that is perfectly poised on the Mediterranean coast in the northeast of Spain. It’s a city full of whimsy, incredible architecture, endless sunshine, and heavenly food. The ideal mix of a coastal Mediterranean climate combined with the buzz of a truly international city ensures that this city endures as a prime travel destination. Read our Barcelona Blog Travel guide.
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Looking for your next golf destination, even if it's from the sofa for now? I suggest you Casa de Campo Resort&Villas in Dominican Republic. An exclusive destination that perfectly combines luxury, nature, gastronomy and of course golf.
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Covered with a gold leaf, decorated with a 5k diamond headband, watered only with Fiji water and mixed with ingredients from the ancient lands of the Himalayas... this is how the most expensive cigar in the world is made.
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Just because the experience that a restaurant offers us goes beyond the food, the atmosphere in which its decoration and style envelops us, takes us even further into the adventure on which our palate embarks.
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Brunch, a term emerged from the union of 'Breakfast' and 'Lunch', has become the fashionable trend in spanish gastronomy. If you are looking for a unique experience, here is a selection of the most exquisite ones in the capital.
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Legend has it that many years ago, ham was born because a pig drowned after falling into a stream that had large amounts of salt. Some shepherds picked it up and decided to roast it and discovered the exquisite flavor of its front and hind legs that were marinated in salt. So every time they slaughtered a pig, they dipped its feet in salt.