After three weeks in Spain, we got Hotpot (photos 1–2) and it was delicious.

Taberna Andaluza (3–4) served us potatoes with fried egg and croquettes with jamón.

We popped into Venga Vino (5–6) and (like everywhere else) they gave us “free” tapas when we ordered a drink.

Same for Mítico Bar (7–8).

A table set for hotpot with a dual-section pot containing clear and spicy broths, both simmering with assorted mushrooms. Surrounding the pot are plates of fresh ingredients: leafy greens, enoki, shiitake, and wood ear mushrooms, a bowl of thick white noodles, and a plate of raw yellow ramen noodles. A dipping sauce bowl and a pair of chopsticks rest near an empty serving bowl.A vibrant hotpot meal centered around a dual-section simmering pot with spicy and clear broths, filled with mushrooms and herbs. The table is ringed with neatly arranged slices of raw beef and lamb, fanned around the pot for cooking. On the side are plates of mushrooms, greens, ramen, and udon noodles, creating a visually striking and appetizing spread.A rustic plate featuring a fried egg with a runny yolk served over sautéed potatoes, accompanied by a slice of crusty white bread. The egg white is lightly browned on the edges, and the yolk glistens with a soft center, enhancing the dish’s homely appeal.A serving of golden croquettes with a crisp breadcrumb coating, paired with thick-cut French fries on a white plate. The croquettes are evenly fried and appetizingly arranged, suggesting a crunchy exterior and creamy interior.Two grilled pork loin fillets served atop slices of bread, garnished with a drizzle of herb-infused olive oil. Thin, crispy French fries are piled next to the meat on a patterned ceramic plate, creating a balanced and appealing presentation.Two glass cups of salmorejo, a creamy cold tomato soup, each topped with finely chopped hard-boiled egg and bits of crispy fried ham. Presented on a rustic tile-patterned table, the bright orange color and garnishes create an inviting and traditional Spanish appetizer.A partially eaten plate of migas, a traditional Spanish dish made with fried breadcrumbs, garlic, and pieces of sausage. The dish appears golden and textured, with rich, savory chunks visible among the crumbs. A spoon rests on the plate, indicating it’s mid-meal.A plate of thinly sliced pork loin in a light, seasoned gravy. The meat is tender and moist, coated in a sheen of the savory sauce, served simply on a white plate that highlights the dish’s subtle presentation.