The world’s pintxo capital (referring to what trendies would call “finger food”, which has been around in the Basque Country since time immemorial) also boasts some outstanding tortillas de patata or potato omelettes. And, speaking of omelettes, we ought to clarify certain points before moving on to locations. Firstly, a great potato omelette should reach the table with the egg slightly moist. Any other option is an aberration which no omelette connoisseur would approve of. But, take note – I said “slightly moist”; not liquid, but set. There is nothing worse than an omelette with runny egg drizzling all over the plate. You do get them, and we have even been served the occasional one in establishments allegedly renowned for their omelettes.

Let’s proceed – with onion included, please. The secret of the perfect omelette is the balance of flavours between the egg, onion and potato. And, if we remove one of the vertices of the triangle, the creature will be bereft of that sweetish touch provided by ripe onion. That does not mean further ingredients are not welcome, but they should be added judiciously, without them stealing the show. Or that there shouldn’t be any exceptions either - we all know that the omelette world is impregnable.

Lastly, the perfect omelette should always be golden brown on the outside, without being burnt – there is nothing more awful than the taste of singed egg. The texture should be pliant, mellow, well-set, and the potato soft and smooth; well cooked but without being dry or pasty, or hard and crisp either.

Another factor to be considered when talking about the potato omelette phenomenon is what time of day to eat it. The answer is unquestionable, and only narrow-minded folk would say otherwise – at any time of day. And, when I say at any time, I mean for elevenses, afternoon tea, for lunch or dinner, as a snack, when you get back from a party in the wee hours, but also – and here is the clincher – for breakfast. At 8 in the morning. With the marks left by the bedsheets still fresh on your face. Accompanied by a nice milk coffee. The Basques are well aware of this. Indeed there are also so many other things those of us from other Spanish autonomous communities need to learn from them. We unfortunately aren’t that adroit at bold, early-morning pairings.

So, after this long, hard reflection on the perfect omelette and having eaten some and consulted with Eneko Sukaldari, one of the leading experts on potato omelettes on the planet, we went in search of the finest in Bilbao. Let the discussion commence…

Brass 27. That an establishment with a hipster calling, acclaimed for its superb brunches, should make what is likely the best omelette in town is a sign that times are changing. Even for Bilbao. While the long-standing classics are shutting shop, others are opening. (This is a subject apart – the havoc wrought by the crisis on something as hallowed as the potato omelette.) And, they show the world that serving up a fine omelette is not necessarily at odds with a chic-industrial-vintage aesthetic. The Brass 27 variety is mellow and balanced, with a perfect creaminess. Interestingly, it rubs shoulders on a fusion cuisine menu with dishes of South American and Asian inspiration, like Pad Thai with prawns. Gee… it’s the 21st century!

Swansea. Located near the San Mamés stadium and thus frequented largely by a football crowd, this commonplace establishment in the best sense of the word boasts one of the best omelettes in Bilbao. What makes it so special? Let’s dispense with superfluous detail – if we took a mugshot of the perfect potato omelette, the resulting picture would be that of the Swansea omelette. It oozes prowess – the egg is done to a tee (not apt for lovers of well-cooked food or compact omelettes), the outside is an exquisite golden brown and the sole accompaniment is a piece of bread. Wicked! Rodríguez Arias Kalea, 70

La Ribera Bilbao. Delightful venue with a sophisticated industrial look, housed in La Ribera market, with lovely views of the estuary. Here you can taste some grand omelettes while listening to live jazz; pair them with cocktails, include them in a brunch and savour that fantastic goldie touch, their perfect balance, powerful flavour and smooth, mellow, ideal consistency, the stuff of our dreams for some time to come.

Salón de Juego Concha 1. There are many reasons to love Bilbao, and one of them is that among the best omelette venues in town – a centre of pilgrimage for gourmets and epicures from the world over – is located in a gaming saloon. The hangout on Calle General Concha has long featured a fabulous omelette – tender, delicious and with perfect flavour and consistency. A round of roulette after the tuck-in… the ideal finishing touch to a perfect evening!

Brace yourself before venturing into the wonderful world of Bilbao’s potato omelettes – book your Vueling to the city here.

By Laura Conde of Gastronomistas.com

All photos courtesy of Eneko Sukaldari

Located in the south of France, an hour’s drive from Marseilles and alongside the Rhone, Arles is a town you really must see if you’re heading to Provence. And, if you’re also a fan of Van Gogh, you have even more reasons to rediscover the landscapes and architectures that inspired the grand master in his Post-Impressionist painting.

Arles’ Roman Past

You cannot possibly visit this town without becoming steeped in its Roman heritage. In AD 46, as a reward for having supported Julius Caesar is his struggle against Pompey, Arles was turned into the major harbour in the area, a privilege which was withdrawn from Massilia (the former Marseilles), for having mistakenly supported the opposite side. As a result, the town then lived out its age of splendour, of which several monuments have survived the test of time, some still in excellent condition. One example is the Arles Arenas, an amphitheatre built around the 1st century AD for staging gladiator combats, the most spectacular show at the time. It is still used today, as it hosts theatre plays, concerts, bullfights and courses camarguaises (a typically local type of bullfighting). The 1st-century AD Roman Theatre is another standout monument in the city. Like all Roman cities, Arles also had its forum, the centre of the community’s social, political and religious life. In addition to the nomenclature, Place du Forum, it features an underground Cryptoporticus, a network of galleries where foundations were laid and which is open to visitors, accessed via the Hôtel de la Ville.

Other Sights in the Town

The Church of St. Trophime, located in the town hall square, is a classic example of Provençal Romanesque and Gothic. Built between the 12th and 15th century, its cloister is also well worth visiting. Another interesting sight is the Alyscamps, A Roman necropolis which was taken over by the Christians and used until the end of the Middle Ages. For those interested in discovering the town’s archaeological history, we can recommend a visit to the Musée Départemental Arles Antique, which features some striking mosaics, among other things.

Arles – the Setting for Van Gogh’s Paintings

Apart from drawing tourists to its monumental heritage, Arles attracts visitors for having being one of the major settings for Van Gogh’s works. The artist’s sojourn in the town was comparatively short – from February 1888 to May 1889 – but there he was hugely prolific, producing over 200 paintings. Captivated by its light and colour, he painted it in all its guises. Curiously enough, not one of these paintings is housed in Arles, but you can still visit all the places that inspired them. We recommend getting a street map – which can be picked up in the tourist office – and letting yourself get carried away. Some of the landmarks on the Van Gogh tour are:

- The Maison Jaune (Yellow House), on the Place Lamartine;

- The “Café la Nuit” (Night Café), on the Place du Forum;

- Arles Arenas and the Alyscamps;

- Trinquetaille Bridge;

- “Starry Night Over the Rhone”;

- “The Old Mill”, on rue Mireille;

- The garden on the Boulevard des Lices;

- The garden of the hospital, known as the Espace Van Gogh (where he was admitted during his illness and where he had his ear stitched back on after cutting it off);

- The Langlois Bridge, also known as the Van Gogh Bridge.

However, Arles did not only serve as Van Gogh’s haunts. Gauguin also visited the town and painted some of its spots. It was precisely on account of an argument between the two painters that Van Gogh ended up cutting off his ear. Another genius, Picasso, also frequented Arles over a number of years. He would often go there to watch bullfighting and to visit his friends. Proof of his close ties to the town is the donation he made of fifty-seven drawings, which can be seen in the Arles Fine Arts Museum, the Musée Réattu.

Ready to take a Vueling and be dazzled by Arles?

Text by ISABELYLUIS Comunicación

Photos by Joan Sorolla, Tristan Taussac, Anne Jacko, Shadowgate, Phillip Capper, Claude Valette

Without even having to leave the city, you can get a good idea of the culinary gems that attest to the potential of Nordic cuisine. In Stockholm, excellent avant-garde cuisine weds “bistronomies” and gastrobars with oodles of character. Depending on the style you’re after and how much you want to spend, here are six culinary lines in Stockholm which bear out the city’s gastronomic vigour.

Gastrologik Avant-garde

The moment you take a seat, you will find a menu waiting for you on the table. But, instead of a list of dishes, this is a statement of intent and attention, in a restaurant that takes care of the finest details. Avant-garde cuisine in a succession of bites strictly in season, asserting the wealth of local produce, pampered from source by the chef duo of Jacob Holmstrom and Anton Bjuhr. Algae, indigenous fish and alluring natural rarities are the highlights of a unique gastronomic experience.

Ekstedt Authenticity

Warmed by hot coals, the restaurant run by the popular Niklas Ekstedt has made its mark by creating a highly personal culinary line which the chef rounds off a few metres away in the guise of another, more “casual” business. Brilliant cuisine over the fire, in dishes which take shape before the diner’s eyes. I can highly recommend going for the room’s imperial table, even if you have to share it. Watch your bread being baked and brought warm to the table; be spellbound by the flames in surprising, ongoing flambé surges, as with the oyster flambé; savour the singularities of Swedish produce, rigorously executed and served up with gusto… All this is Ekstedt – a genuine yet unusual restaurant.

The Plenitude of Lilla Ego

The queues at the entrance to Lilla Ego before each sitting are a constant feature. Here, the emphasis is on the informal offerings based on sturdy market fare. Dessert helpings are a tad oversize and dishes are presented rather haphazardly, while the extensive wine list and pairings are bold. You can watch them cooking from the bar counter, as well as observe the various steps involved in preparing dishes, something outside the scope of the table diners. A feature of this venue is the upbeat atmosphere, both at lunch and dinner.

The Warmth of Babette

You don’t need to be invited to see the kitchen for, as soon as you step inside, it is the first thing you see and almost stumble over, as well as hands-on chefs who frantically ply their wares. Pizzas, salads and sautés based on fresh produce are the standout traits of the dishes in this venue, where you will feel at home among the books and various seating arrangements. As in all restaurants, it is best to book in advance to secure your place on the terrace. It opens every day of the week, which is unusual in this city’s hospitality sector.

The Freshness of Kaffeverket

There are so many cafés in Stockholm that you would be hard put to choose just one – or even two or three. But Kaffeverket has that enveloping atmosphere which ends up cajoling you into whiling away the hours there. Even locals recommend it. Offerings in the spacious interior, which looks onto an inner patio, with high tables and stools – and low ones, too – include one-course meals, sandwiches and top-notch homemade pastries, with options for vegans and celiacs, too. The friendliness of their staff is another point in their favour.

Where to Sleep, Breakfast and Vice Versa – Miss Clara

This boutique hotel is ideal for staying at a place with endless sky views, but also for having breakfast in the purest Swedish style, just a stone’s throw away from the shopping hub. If you have time on your hands and you fancy it, you can opt for a brunch, with cocktails and DJ music or jazz, or else sip a drink on their large pavement terrace in the heart of the city.

Still intact in this erstwhile convent are the Art Deco foundations, which blend in with an elegant and equally cosy interior design.

HTL Upplandsgatan

It is ultramodern and highly functional. With its designer hostel appearance and B&B down-to-earthness, you will appreciate the splendid location of this hotel in the city’s major shopping district, as well as its price and more than adequate breakfast buffet.

Book your Vueling to Stockholm and discover their gastronomic variety.

By Belén Parra of Gastronomistas.com

Scotland offers many reasons for visiting – beautiful scenery, like in the Highlands, and beautiful lakes, like Lochs Lomond, Tummel, Duich and Ness, the latter with monster included. Not to mention such cultural events as the Edinburgh Festival, during which the city is filled with theatre, music and dance, and the chance to discover its writers, notably Sir Walter Scott, Robert Burns, Robert Louis Stevenson and Irvine Welsh. And – you guessed it – the land’s magnificent whisky. Celtic in origin, this distillation is the epitome of Scottish identity traits – bagpipes and kilts notwithstanding. Scotch is also one of the country’s greatest moneyspinners and stands out as a major attraction for visitors to this land. Newcomers will have the opportunity to make their whisky debut in style, while connoisseurs have the unique occasion to become experts while treating themselves to the huge gamut of tastes and aromas.

Known as uisge beatha (water of life) in Gaelic, whisky is made from the distillation of fermented malt, generally barley, although other grains such as wheat, rye and corn can also be used. The distillation is aged in an oak cask for at least three years. Scotch is classified into the following types – single malt, vatted malt (or pure malt), blended and single grain, single malt being the most highly valued.

A good way of coming to grips with everything related to this popular Scottish beverage is by heading for Edinburgh to visit the Scotch Whisky Experience, a centre located in the Old Town, adjacent to Edinburgh Castle, where you can learn all the ins and outs of scotch. Once you have mastered the basics, you are ready to venture into one of the myriad distilleries scattered about the country. To help get your bearings, you should know that Scotland is divided into five whisky-producing regions. And, as in the case of wine, each region has its own characteristics.

In the region of the Lowlands, in the south of the country, the whisky they produce is mild, light and unsmoky, making it ideal for blends. As it lacks the malt character of the other regions, it is less popular and is produced by a fewer number of distilleries.

Speyside, named after the river Spey which traverses it, is the leading whisky-producing region and the venue for most organised distillery tours. The world’s most popular malts are produced here. One of the must-visit distilleries is Cardhu, located near Archiestown and founded by the whisky smuggler John Cumming in 1824. Glenfiddich, situated in Dufftown, is the only distillery where the distillation, ageing and bottling processes take place on the same premises. At Craigellachie we find the Macallan distillery, which also dates from 1824. Here, the whisky was originally aged in Spanish sherry casks. It set the record for having produced one of the most expensive bottles of liquor ever sold when it fetched $54,000 at an auction. Lastly, the Glenlivet distillery near Ballindalloch is considered to produce one of the finest malts in the region.

The largest region in terms of size and whisky output is the Highlands, situated in the north of Scotland. One of our favourite distilleries here is Oban, located in picturesque Oban Bay, opposite the seafront, which has been producing its excellent malt since 1794. Still in this area, we come to the sub-region known as The Islands which is worth visiting for two gems – the Jura distillery, sited on the island of the same name – an eminently family concern, which has been producing excellent malt whisky since 1810 – and Talisker, located on the priceless island of Skye.

Campbeltown, a region which once boasted up to thirty distilleries, now has only three distilleries in operation.

Lastly, we come to the region of Islay, located on Scotland’s west coast, which is known above all for its smoky whiskies. We recommend a visit to Bowmore, which has one of the first distilleries to be set up on the island, and where the malt is still produced using traditional methods, and Port Ellen, home to the Lagavulin distillery, built in 1816.

Now that you know some of the best whisky distilleries in Scotland, book your Vueling to Edinburgh and get to experience them first-hand.

Text by Los Viajes de ISABELYLUIS

Images by Cls With Attitude, Sem Shnaider, Rob Schulze, Kkonstan, Stephane Farenga, lynjardine, 82Gab