Ep 7. Spain

In the fifth season of Anthony Bourdain: No Reservations, the host explores the cuisine and culture of various countries around the world. In episode seven, Bourdain ventures to Spain, a country known for its rich history, vibrant cities, and diverse culinary traditions.

The episode begins in Barcelona, where Bourdain takes a stroll through the city's famous La Boqueria market. He marvels at the array of fresh produce, seafood, meats, and cheeses on display, and chats with the vendors who have been running their stalls for generations. Bourdain notes that food is an integral part of Spanish culture, not just something to nourish the body but also to bring people together and celebrate life.

Bourdain then visits Cal Pep, a tiny tapas bar run by Chef Pep Manubens. The place is packed with diners eager to sample Manubens' inventive take on traditional Spanish dishes. Bourdain tries a variety of tapas, including razor clams with garlic, sardines with tomatoes, and fried baby squids. He also chats with Manubens about the history and evolution of tapas, which started out as small snacks served with wine and evolved into a beloved culinary tradition.

Bourdain next heads to San Sebastian, a coastal city in the Basque Country known for its stunning beaches, picturesque old town, and world-class cuisine. He visits Arzak, a Michelin-starred restaurant run by a father-and-daughter team, Juan Mari and Elena Arzak. Bourdain is blown away by the creativity and precision of the dishes, which incorporate local ingredients and cutting-edge culinary techniques. He tries a range of dishes, from oyster with plankton foam to lobster with churro and beetroot sauce, and marvels at the inventiveness and artistry of the cooking.

Bourdain then travels to the countryside to meet with farmer Ion Mariategui, who produces some of the finest beef in Spain. Mariategui takes Bourdain to his ranch, where they observe the cattle grazing on lush pastures and learn about the sustainable and ethical methods used to raise them. Bourdain then tries some of the beef, which is tender and flavorful thanks to the animal's natural diet and stress-free lifestyle.

In Bilbao, Bourdain visits the iconic Guggenheim Museum, designed by acclaimed architect Frank Gehry. He marvels at the stunning exterior and interior of the building, which houses an impressive collection of modern and contemporary art. Bourdain then heads to a nearby pintxos bar, a type of Basque tapas that are served on toothpicks and displayed on the counter. He tries a variety of pintxos, including cod fritters, anchovy-stuffed peppers, and foie gras with quince paste.

Finally, Bourdain travels to Madrid, the capital of Spain and one of the world's great food cities. He visits Casa Botín, the oldest restaurant in Madrid and one of the oldest in the world, having been in business since 1725. Bourdain watches as the chefs roast suckling pig and lamb in traditional wood-burning ovens, and tries the succulent, crispy-skinned meat with a glass of red wine. He reflects on the many culinary adventures he has had in Spain, and how the country's food and culture have left a lasting impression on him.

Overall, Anthony Bourdain: No Reservations season 5 episode 7 Spain is a captivating exploration of Spain's rich food and culture, as seen through the eyes of one of the world's most adventurous eaters. From tapas bars to Michelin-starred restaurants to rustic farms, Bourdain takes viewers on a culinary journey that celebrates the many flavors, traditions, and stories of Spain.