Visit this sunny country and you will be delighted with its roaring spree, toothy smiling people, good vine, magnificent unique mountains and amazing futuristic architecture.

Spain also known for Flamenco music and dance, bull-fights, fantastic beaches, variuos snack-bars, Easter solemnity, but it has to offer much more than that. Its various regions are all different one to each other, geographically, climatically and even in personality.

The most rainny, cloudy and wet region is Galicia. This north region is tempered, in winter minimal temperatures of about 5 degree C, during the summer season, maximum temperatures are around 20 degreeC. Besides the region is called „land of the 1000 rivers". Those rivers cross all the region from the mountainous inland to the coast, where they form the characteristical "Rias". Water is characteristical for its nature and fish for regional gastronomy. You have to try a typical pie of fish or meat named as Empanada Gallega and traditional desert prepared in some monasteries.

As a contrast for green Galisia fields is Almaria deserts.

If you wanna see where orange come from go to Valencia. Valencia is environed by  „naranjas“-orange plantations. The most famous Spanish beaches can find here. It can offer fantastic climate and more than 500 kilometers of coast.

Also it is worth to see Catalonia, the most distinguished Spanish regions from others,  "mother" of the Spanish folklore-Andalucia, paradisical Canary islands, Basque country with its completely autoctonous culture and of course lively metropolis Madrid.    Spanish people has almost the biggest number of  hollidays in year. They have literally thousands of fiestas each year from the small and obscure local celebrations to the internationally renown. The bullfights(Corrida de toros) are part and parcel of any Fiesta. You will find bullfights indeed throughout the country, the most popular event perhaps being the "Running of Bulls" during the Sanfermines in Pamplona.

Don’t leave Spain without tasting national dish Paella. Paella originated in the countryside long ago. It was farmhands rice dish. They added whatever edibles were at hand – snails might be added as well as artichokes and other local vegetables; or perhaps a stray chicken or a rabbit. Later fishermen would embellish their paellas with fish and seafood. Today paella has universal appeal with literally hundreds of regional variations. Try at least one of them.

Intresting every city and villige has it ouwn patroness, and they celebrate its day. So, almost everyday of the year is a fest.