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In 2019, again ranked in the Top 50 Gastronomy Blogs and Websites for Gastronomists & Gastronomes in 2019 by Feedspot. (Last Updated Oct 23, 2019)

"The Best Gastronomy blogs selected from thousands of Food blogs, Culture blogs and Food Science blogs in our index using search and social metrics. We’ve carefully selected these websites because they are actively working to educate, inspire, and empower their readers with frequent updates and high-quality information.

36. Gerry Dawes's Spain: An Insider's Guide to Spanish Food, Wine, Culture and Travel

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads customized gastronomy, wine and cultural tours to Spain. Frequency about 2 posts per week."

"My good friend Gerry Dawes, the unbridled Spanish food and wine enthusiast cum expert whose writing, photography, and countless crisscrossings of the peninsula have done the most to introduce Americans—and especially American food professionals—to my country's culinary life." -- Chef-restaurateur-humanitarian José Andrés of José Andrés ThinkFoodGroup, Nobel Peace Prize Nominee and Oscar Presenter 2019

"Trust me everyone, I have traveled with this man, if Gerry Dawes tells you to eat somewhere it's like Bourdain, believe it!!" - - Chef Mark Kiffin, The Compound Restaurant, Canyon Road, Santa Fe, New Mexico.

“Spain wouldn’t be as known to Americans without the stories Gerry tells and writes.” - - Superstar Catalan Chef Ferran Adrià, elBulli

"But, for Gerry, Spain is more than just the Adriàs and (Juan Mari and Elena) Arzaks. He has connected with all manner of people working at every level and in every corner of Spain. I’m always amazed at this reach. You can step into a restaurant in the smallest town in Spain, and it turns out they know Gerry somehow. I remember one rainy night in Madrid during the 2003 Madrid Fusión congress. I wanted to go to my favorite place for patatas bravas, the ultimate tapa. But Gerry had another place in mind, and I didn’t know about it. But Gerry is always right. The potatoes at his place were amazing.” - - Chef-restaurateur-humanitarian José Andrés, Nobel Peace Prize Nominee and Oscar Presenter 2019; Chef-partner of Mercado Little Spain at Hudson Yards, New York 2019

James Campbell Caruso, Chef-owner of La Boca & La Boca Taberna Tapas Restaurants in Santa Fe, New Mexico and James Beard Best Chef nominee: "I was a fan of Gerry Dawes Gerry long before we met and became friends. His writing led me to pursue my interest in Spanish food, wine and culture. His great journalism was and still is very informative and educational, but back 20-30 years ago Gerry was the only lifeline for those of us who wanted the real, authentic, accurate info on the rich and varied gastronomy. He gave us the lessons but also captured the passion and exuberance of the people who grow food, raise animals, cook, make wine, art and olive oil and cheese and on and on....."

"Gerry Dawes loves Spain, and he loves Spanish wines. And the man knows whereof he speaks. The country bestowed upon him its prestigious Premio Nacional de Gastronomia (National Gastronomy Award) in 2003, and here’s what James A. Michener said about him in Iberia: Spanish Travels and Reflections: “In his nearly thirty years of wandering the back roads of Spain, Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia … His adventures far exceeded mine in both width and depth … ”
I first reached out to Dawes when I was planning a culinary journey to Barcelona, Rioja, and the Basque region of Spain, in 2011. I found his website and began reading, and have been learning from him ever since. Then, when I was preparing to stage at Arzak, in 2012, Dawes offered me some sound advice: learn Basque. He is opinionated – “You must decide whether you love wine or carpentry. If you want wood in your wine, suck on a toothpick as you drink your vino.” – he lives life with passion, and he respects wine and the men and woman who make it. Here’s to Gerry!" - - The Original Drinker: Spanish Wine Master Loves a $15.99 Rosado, Hates Wood and Always Avoids Wine Bars, James Brock, Paper City,

Food Arts Silver Spoon Award to Gerry Dawes

 Premio Nacional de Gastronomía - - James Beard Foundation Nomination (Best Wine Writing)
Premio Periodistíco Cava

Gerry Dawes's Article Medieval Riches of El Cid's City (About Burgos, Spain)
Front Page, The New York Times Sunday Travel Section

 About Blog Author Gerry Dawes, Premio Nacional de Gastronomía (National Gastronomy Award)

Gerry Dawes at Marisquería Rafa in Madrid.
Photo by John Sconzo, Docsconz: Musings on Food & Life 

Custom-designed Wine, Food, Cultural and Photographic Tours of Spain Organized and Led by Gerry Dawes and Spanish Itinerary Planning

7 Days, 7 Nights: Beyond Paella, A Video Culinary, Wine & Travel Adventure in Valencia & Alicante with Gerry Dawes & Special Guests

If you enjoy these blog posts, please consider a contribution to help me continue the work of gathering all this great information and these photographs for Gerry Dawes's Insider's Guide to Spanish Food, Wine, Culture and Travel. Contributions of $5 and up will be greatly appreciated. Contributions of $100 or more will be acknowledged on the blog.

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MADRID FUSIÓN 2010, THEATRE OF IDEAS: Preview of the International Summit of Gastronomy Coming Up in Madrid, January 26, 27 & 28

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For more information on the event, tickets, hotels, etc. 

 or go to MADRID FUSIÓN 2010

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26 January Tuesday


09:30 - 10:30  AUDITORIUM – Oriental Magnetism. Introduction by Benedict Beaugé

A trip to the sources.  Cheong Liew

The provocation of the senses. David Muñoz

10:30 - 11:45  AUDITORIUM – Concept review

The universe of grills. William Ledeuil

New sauces. Schilo Van Coevorden


Journalist summit. Introduction by José Carlos Capel.

             José Carlos Capel
      All photos by Gerry Dawes©2009.

Marco Bolasco, Jean Pierre Gabriel, Rafael García Santos, Nick Lander, Ruth Reichi and Jeffrey Steingarten.

Gerry Dawes, Jose Maria Pisa (De Re Coquinaria), Ruth Reichl, 
Jeffrey Steingarten (Vogue), Arthur Lubow (NY Times).

-What's the future of haute cuisine?
-The eco wave: reality or fiction?
-New restaurant models
-International chef classifications?

             Rafael García Santos

12:30 - 12:45 AUDITORIUM – Tribute

12:45 - 13:30 AUDITORIUM – elBulli 2009.

                 Ferran Adrià

13:00 - 13:30 BAR-SHOW. Premium Beverage area.

Martini Cocktail the classic way; What makes a good bartender. Salim Khoury

13:30 - 15:00 Lunch - Food tasting

15:00 - 15:45 AUDITORIUM

Technique and minimalism. Mark Best

15:45 - 16:15 AUDITORIUM

Talking with Grant Achatz

16:15 - 16:45 AUDITORIUM – Acidity as a trend.

                    Joan Roca

Vinegars with tradition. Joan Roca

16:45 - 17:45 AUDITORIUM – JAM SESSION: Nature and Design.

Rene Redzepi , Paul Cunnigham, Mads Refslund and Torsten Schmidt

17:00 - 17:30 BAR-SHOW. Premium Beverage Area.

Stanislav Vadrna.


The red gold from the sea, red prawns from Denia.

               Quique Dacosta

Quique Dacosta, Daniel Frías and Miquel Ruíz


Cheese… in haute cuisine. Paco Ron, Pepe Rodríguez Rey and Jesús González

27 January Wednesday

09:30 - 12:15 AUDITORIUM


The flavour of pine forests: pine cones and pine kernels. Miguel Ángel de la Cruz

                Rene Redzepi

Raw cooking.  Rene Redzepi


Micology R & D: Freeze-dried mushrooms.  Carlos de Pablo and Dr.Ramón Cacabelos

From harvest chef to the iconoclastic mycologist.   Aitor Basabe y Mikel Zeberio 

            Mikel Zeberio
Environmental sensibility.  Igles Corelli


The elegance of Alain Ducasse.  Alain Ducasse

12:45 - 13:30 AUDITORIUM

Caviar, an eco-sustainable luxury. Introduction by Philippe Barbier.

Michel Troisgros.

13:00 - 13:30 BAR-SHOW. Premium Beverage Area.

Charles Schumann.

13:45 - 15:00 Lunch - Food tasting

15:00 - 15:45 AUDITORIUM

The spirit of nature: Earth, wind and fire. Yoshihiro Narisawa

15:45 - 16:15 AUDITORIUM

            Andoni Luís Aduriz

Ecological Intelligence: Second skin. Andoni Luis Aduriz


The myth of natural food products. Francisco García Olmedo

Transgenics exposed the risks from new crops. Juan Felipe Carrasco

17:00 - 17:30 BAR-SHOW. Premium Beverage Area.

Johnny Schuler.

17:30 - 18:30 Conferences

17:30 - 18:30 BAR-SHOW. Premium Beverage Area.

ROUNDTABLE; Javier Mariscal, Loquillo, Carmen Chaparro.

18:30 - 19:00 BAR-SHOW. Premium Beverage Area.

Nahuel Frúmboli (Flair)


The best ecological olive oils from all over the world.

                   Paco Roncero 

Kisko García, Ricard Camarena y Paco Roncero

28 January Thursday


09:30 - 11:00 AUDITORIUM - New business opportunities

Dani García

Haute cuisine low cost.  Dani García

Singular food: "Prêt-à-porter" creativity. Íñigo Lavado

Street cuisine. Mobile restaurants. Thierry Marx

11:00 - 11:45 AUDITORIUM

Informality in Urban haute cuisine "Modern English Style." Jason Atherton

11:45 - 12:15 AUDITORIUM

Thirty years on the Podium. How to adapt to change.

Juan Mari Arzak and Elena Arzak

              Juan Mari Arzak & Elena Arzak

12:15 - 13:00 AUDITORIUM

Management of the proximity. Ben Shewry

12:30 - 13:00 BAR-SHOW. Premium Beverage Area.

"New Orleans, the birthplace of the Cocktail bar." Ángel San José.

13:00 - 13:30 BAR-SHOW. Premium Beverage Area.

"Return trip to the world of the cocktail." Carlos Moreno.

13:00 - 13:45 AUDITORIUM

Gin & Tonic's evolution. Javier de las Muelas

13:45 - 15:00 Lunch - Food tasting

15:00 - 15:45 AUDITORIUM

Nomadic chefs ("Private Kitchens", imaginative solutions, unusual catering).

Carl Borg and Pedro Monge


"The José Andrés case" in IE Business schools.

Luis Solís and José Andrés

16:30 - 17:00 BAR-SHOW.

Premium Beverage Area. Bitters. Diego Cabrera


The Mediterranean Sturgeon: the recovery of a millennium species.

Elena Arzak, Alberto Chicote and Ramón Freixa

17:00 - 17:30 BAR-SHOW. Premium Beverage Area.

Taste the Art. Drink with all your Senses.

Junior Merino.


Tiki cocktails and fashion mixed drinks. Javier de las Muelas

18:30 - 19:00 SALA POLIVALENTE

Amazing harmonies chocolate and red wine. Paco Torreblanca

               Paco Torreblanca


Icons of a prodigious decade in Spanish cuisine

Juan Mari Arzak, Ferran Adrià, Martín Berasategui, Manolo de la Osa

Ferran Adrià, Sergi Arola, Juan Mari Arzak, Martín Berasategui, Quique Dacosta, Manolo de la Osa, Dani García, Andoni Luis Aduriz , Joan and Jordi Roca, Carme Ruscalleda, Marc Singla, and Pedro Subijana


About Gerry Dawes

Gerry Dawes's Spain: An Insider's Guide to Spanish Food, Wine, Culture and Travel

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.

In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009. 

Mr. Dawes is currently working on a reality television series 
on wine, gastronomy, culture and travel in Spain.

Gerry Dawes can be reached at; Alternate e-mail (use only if your e-mail to AOL is rejected):

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