For many, the quintessential Spanish culinary experience conjures images of savory jamón, vibrant seafood paella, and the comforting embrace of an eggy tortilla española. Yet, for an increasing number of travelers and food enthusiasts, these traditional cornerstones are no longer the sole gatekeepers of Spanish gastronomy. Plant-based content creator Eunice Reyes is proving that an immersive and deeply satisfying vegan food tour of Spain is not a mere fantasy, but a vibrant reality, allowing explorers to delve into the country’s most iconic dishes, pulsating cities, and rich cultural tapestry without compromise.

Reyes, the visionary behind the popular YouTube channel "Rated V for Vegan," has meticulously cultivated a platform dedicated to showcasing the world of vegan travel as an equally exciting, immersive, and delectable pursuit as any conventional food-centric journey. Her mission extends beyond simply highlighting plant-based culinary offerings; she endeavors to craft experiences that foster genuine connections between travelers and local cultures through the universal language of food, history, and community.

Her recent seven-day expedition, meticulously documented in a compelling video, offers a vivid testament to this philosophy. The journey, a carefully curated group exploration through the dynamic metropolises of Madrid and Barcelona, seamlessly wove together sightseeing, museum visits, market discoveries, hands-on cooking classes, and an seemingly inexhaustible array of vegan Spanish delicacies. By the journey’s end, it became abundantly clear that the extraordinary plant-based cuisine was but one facet of an experience that resonated deeply and lingered long after the final meal.

Madrid: Where Tradition Meets Innovation in Plant-Based Gastronomy

The adventure commenced in Madrid, a city renowned for its artistic heritage and bustling energy. The group’s introduction to the city’s vegan landscape was marked by a welcoming dinner at Hakuna Matata, a restaurant that has become a personal favorite for Reyes. Following an engaging icebreaker session designed to foster camaraderie amongst the participants, the group embarked on a communal feast that artfully reimagined traditional Spanish fare.

Among the evening’s culinary triumphs was a plant-based interpretation of carasto, a hearty Northern Spanish meatball stew, which was expertly rendered with tender potatoes and a rich, deeply flavored red wine sauce. The table also saw the arrival of delicate vegan shrimp salad, a robust vegan lamb dish, and cachopos – a beloved Asturian dish traditionally made with veal or pork, here ingeniously crafted with plant-based ingredients and a melty vegan cheese filling. Roasted artichokes, bathed in a smoky romesco sauce, and a Moroccan-inspired pastella further enriched the diverse menu. The meal concluded with a selection of exquisite desserts, setting an optimistic and delicious tone for the days that lay ahead.

Throughout the Madrid portion of the tour, Reyes consistently underscored the city’s inherent charm and accessibility, particularly its remarkable walkability. Much of the exploration was conducted on foot, allowing the group to absorb the city’s pulse and rhythm, mirroring the daily lives of its residents and fostering a genuine sense of local immersion.

Cultural Immersion and a Taste of Home: Madrid’s Cocido Madrileño Reimagined

Day two of the itinerary masterfully blended cultural enrichment with culinary exploration. Following an insightful visit to the world-renowned Prado Museum, where a local guide illuminated the institution’s profound history and its priceless collection, the group proceeded to Santi Pura. Here, they experienced a vegan rendition of cocido madrileño, Madrid’s emblematic chickpea-based stew, a dish deeply ingrained in the city’s culinary identity.

The owner of Santi Pura shared the fascinating nuances of cocido, explaining its regional variations across Spain while emphasizing the distinctive characteristics of Madrid’s version, which traditionally centers on chickpeas, a medley of vegetables, and an array of sausages. The restaurant, having pioneered a vegan adaptation years prior, prepared a special version tailored for Reyes’ group.

Reyes highlighted the profound significance of this particular meal, noting that cocido is a dish more commonly associated with the warmth of home cooking than with restaurant dining. The meal was presented in its traditional tripartite format: a nourishing noodle soup to begin, followed by the rich stew itself, featuring tender chickpeas, carrots, potatoes, cabbage, and house-made vegan sausages. "This is a dish you typically don’t get at restaurants," Reyes explained, her voice conveying genuine appreciation. "It’s usually found in people’s houses."

The feast was further augmented by delicate konjac calamari, an assortment of additional appetizers, a delightful dessert, and the quintessential Spanish coffee, café con leche, prepared with creamy plant-based milk.

Post-lunch, the group was treated to a guided walking tour through Madrid’s historic labyrinthine streets, a journey that included explorations of vibrant local markets, an insightful introduction to the passionate world of flamenco culture, and a reverent visit to the city’s majestic cathedral.

A Peruvian Interlude and Madrid’s Enchanting Nightlife

The evening brought a delightful shift in culinary direction with a visit to Los Andenes, a highly-regarded vegan Peruvian restaurant that Reyes enthusiastically endorses as one of her Madrid favorites. The gastronomic journey commenced with chicha morada, a traditional sweet beverage crafted from purple corn. Reyes’ effusive praise, describing it as "so good," underscored its uniquely refreshing and complex flavor profile.

The culinary exploration continued with an array of meticulously prepared Peruvian classics. Mushroom ceviche offered a zesty and refreshing start, followed by flavorful empanadas. The lomo saltado, a stir-fry of marinated beef, peppers, and onions, was expertly veganized, and a breaded vegan chicken dish served with arroz chaufa (Peruvian fried rice) and sweet plantains proved to be a crowd-pleaser. However, it was the dessert that truly stole the show, a revelation that Reyes declared "one of the best tres leches cakes I’ve ever had in my life."

Following this exceptional meal, some members of the group ventured out to experience Madrid’s vibrant nightlife, taking in panoramic city views from a rooftop bar and indulging in the energetic rhythms of salsa dancing.

Deconstructing Classics: Tortilla, Markets, Paella, and the Sweet Seduction of Churros

The subsequent day offered a deeper dive into Madrid’s diverse culinary landscape. After a stimulating visit to the Reina Sofía Museum, the group made their way to Chapatas, a destination celebrated for its exceptional vegan tortilla española. Reyes elucidated the ingenious transformation of this classic Spanish omelet, explaining its recreation using chickpea flour in lieu of eggs. The version they sampled, notably, included onions, a point of perennial culinary debate among tortilla aficionados across Spain.

From Chapatas, the group plunged into the bustling Rastro flea market, a sensory overload of sights, sounds, and smells, where they browsed independent artisan stalls. Their exploration continued at the Mercado de San Miguel, a renowned culinary hub. Within its historic walls, they discovered delectable vegan paella and artfully prepared vegetable skewers, culminating in an eagerly anticipated churro tasting adventure.

At Chocolatería 1902, they savored rich vegan hot chocolate alongside freshly fried churros, later comparing this delightful experience with the iconic churros from San Ginés, one of Madrid’s most venerable and cherished chocolaterías.

The afternoon was spent absorbing the vibrant atmosphere around the Plaza Mayor, a historic heart of Madrid, and a particular buzz filled the air due to the anticipation of a Barcelona versus Real Madrid football match. The group then prepared for their final Madrid dinner, a culinary crescendo.

A Michelin-Recognized Culinary Pinnacle: Plant-Based Fine Dining at Mudrá

The penultimate evening in Madrid was dedicated to an experience at Mudrá, a restaurant that has earned distinction three times from the prestigious Michelin Guide. The establishment’s menu served as a powerful testament to the remarkable evolution of plant-based fine dining. Reyes and her fellow travelers were treated to an innovative array of dishes, including Amazonia sushi featuring plantain, a tomato tartare meticulously crafted to mimic the appearance and texture of tuna, succulent oyster mushroom tacos, and a cannelloni dish that, surprisingly, evoked the rich, comforting essence of a traditional meat lasagna for Reyes.

The artistic presentation of each dish left an indelible impression, as did the exquisite desserts that followed. "Definitely a must-visit," Reyes declared, her recommendation carrying the weight of genuine culinary appreciation. The following morning, the group bid farewell to Madrid and boarded a high-speed train, their sights set on the vibrant coastal city of Barcelona.

Barcelona: A Tapestry of Fusion Flavors and Catalan Traditions

Upon their arrival in Barcelona, the group’s immediate destination was lunch at The Green Spot, a restaurant known for its innovative approach to plant-based cuisine. The meal featured a delightful spread including crispy kale chips, fusion-style patatas bravas, a unique kimchi tempura pizza, and a pistachio ice cream that Reyes lauded for its authentic, intensely nutty flavor.

Dinner that evening was hosted at Teresa Carles, a pioneering vegetarian restaurant that has long been a cornerstone of Barcelona’s plant-based dining scene. The group indulged in a selection of shared plates, including creamy vegan croquetas, a flavorful Caesar salad with vegan chicken, and tender eggplant cannelloni, among other delectable offerings. During this meal, Reyes took the opportunity to remind her audience of a crucial point for vegan travelers: traditional croquetas often contain egg-based batter, underscoring the importance of clearly labeled vegan options.

Market Discoveries, Tapas Delights, and Catalan Sweet Endings

A particularly memorable segment of Reyes’ Spanish vegan food tour unfolded in Barcelona with a guided exploration of the city’s vibrant markets and charming neighborhoods. At the Santa Caterina Market, the group visited La Carnisseria Vegana, a dedicated vegan vendor. Here, they sampled an impressive array of plant-based cheeses, artisanal sausages, authentic-tasting tortillas, and specialty plant-based proteins. The stark yet illuminating contrast between the vegan stall and its neighboring meat purveyors served as a powerful visual representation of Barcelona’s burgeoning and increasingly sophisticated plant-based culinary movement.

Further culinary adventures included stops at a tapas restaurant that offered a tempting selection of olives, pan con tomate (bread with tomato), savory croquetas, perfectly grilled carrots, and the ever-popular patatas bravas. The sweet conclusion to this gastronomic exploration arrived in the form of pistachio cheesecake and a classic crema catalana. "This is delicious," Reyes enthused about the cheesecake, describing it as "almost like a cheesecake meets tres leches."

The day culminated with leisure time at Barcelona Beach, followed by a final evening of tapas, refreshing sangria, and an assortment of delectable vegan paellas for dinner.

Gaudí’s Masterpieces, Culinary Craftsmanship, and a Heartfelt Farewell

As the immersive journey neared its conclusion, the group turned their attention to some of Barcelona’s most iconic architectural marvels. They explored the whimsical Park Güell, gaining insights into Antoni Gaudí’s visionary genius and the site’s esteemed status as a UNESCO World Heritage site. Later, they ascended to Tibidabo, Barcelona’s highest point, to soak in breathtaking panoramic vistas. A delightful picnic lunch was enjoyed amidst this scenic splendor, featuring vegan romesco, vegan brie, and vegan salami sandwiches.

One of the tour’s most enriching experiences was a hands-on cooking class led by Chef David Llenas, a culinary artist with extensive experience in Michelin-starred kitchens across Europe. Participants delved into the art of preparing traditional Catalan rice dishes and a plant-based crema catalana, mastering the substitution of plant milk, starch, and sugar for eggs.

The penultimate full day was dedicated to visiting two of Gaudí’s most celebrated masterpieces: Casa Batlló and the Sagrada Família, architectural wonders that continue to captivate visitors from around the globe. Lunch was sourced from a local vegan kebab establishment, providing a casual yet delicious refuel. The group then convened for a final, celebratory farewell dinner at Velada.

The menu at Velada showcased a refined selection of dishes, including refreshing gazpacho, classic patatas bravas, tender roasted artichokes, an impressive array of vegan cheese boards, and vibrant salads. The evening’s culinary highlight, however, was what Reyes described as "one of the best vegan meatball sandwiches she has tasted."

Yet, as the evening drew to a close, the focus of the gathering subtly shifted, moving beyond the exquisite food to a deeper, more personal reflection. Guests spontaneously shared personal stories, recounting cherished birthdays, celebrating enduring friendships, and expressing the profound joy of embarking on these shared travel experiences with like-minded individuals. A testament to the tour’s success, several attendees revealed that they had already secured bookings for future trips organized by Reyes.

While the carefully selected restaurants, bustling markets, and iconic landmarks undoubtedly showcased the very best of Madrid and Barcelona, Reyes ultimately concluded that it was the human connection, the shared laughter, and the collective spirit of the group that truly elevated the experience. "You are what makes these trips special," Reyes stated, her words imbued with genuine warmth and gratitude. "So, thank you for the memories." This sentiment perfectly encapsulates the essence of her mission: to demonstrate that travel, especially culinary exploration, is not merely about destinations or dishes, but about the people with whom we share these transformative journeys.