Significantly, I already have a reservation at what is allegedly the oldest restaurant in the world -- Restaurant Botin, where one of the specialties is the roast suckling pig:
This will be preceded by an 8-hour layover at Pearson in Toronto, which will be somewhat ameliorated by it being spent in the Air Canada Signature Suite, where I will force myself to subsist on the decidedly sub-standard fare available:
Enjoy your hots tubs and bouncy castles, peasants. And, yes, Spain has gin. Like you had to ask.
Let us know if they do the plate thing. I had roast suckling pig in Segovia one time, and they brought out the pig, and they took a plate, and they used THAT to carve off legs and stuff--like, it was so tender they didn't need a knife. They just slammed down the plate, ka-CHUNK! and they had a leg of pig. OMG it was to die for.
There is actually quite a bit of Spanish food that ain't so great, but that was awesome.
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