"Outdoor Dining Area" Restaurants in Valenciana, Comunitat *

Local produce with a focus on sustainability: the three Rica brothers, Joan and Jodie in the kitchen, and Josep as sommelier, place great emphasis on aromatic, balanced and uncomplicated dishes in their chic restaurant. The starters are in a class of their own.

Martín Berasategui's cuisine is a perfect balance between tradition and new flavours, which he skilfully combines in his creative and sometimes original dishes. The comprehensive tasting menu offers the best gastronomic overview.

Three chefs who worked together under Ferran Adrià at El Bulli are at work in the modern-styled restaurant. Their dishes are correspondingly innovative in form and texture, arranged with a special touch. But the classics are not neglected here either.

Chef Eneko Atxa offers his guests an extremely creative gastronomic experience in the chic restaurant, which also focuses on the values of Basque culture. Regional products and ingredients also determine the tasting menu, which is in a class of its own.

The restaurant with its historic ambience is a place of pilgrimage for gourmets from all over the world. Head chef Jesus Sánchez and his wife Marion Martinez spoil their guests with a surprising menu that focuses on dishes made from regional and seasonal produce.

Quique Dacosta's stylish gourmet restaurant is always about art: in the room and on the plate. The ambitious chef proves that taste can be beautiful with his signature dishes in the tasting menu, which harmoniously juxtapose worlds of flavours.

Modern, tastefully staged purism characterises the hotel, which is located just a few kilometers from San Sebastian by the sea. In the adjoining restaurant, Pedro Subijana's cuisine offers a successful blend of regional products and international style.

With two Michelin stars, Paco Pérez’s Miramar is a destination restaurant of international standing. Here, innovation is infused with soul, resulting in cuisine that is as poetic as it is precise. An on-site bakery provides breads, pastries, and preserves, completing the experience of one of the Costa Brava’s most compelling tables.

Top-class Andalusian cuisine. Sommelier Marcos Granda and head chef Mario Cachinero have been an unstoppable duo for years, offering hospitality of the highest standard. A return to classic Andalusian recipes and the flavours of this region come together in a creative cuisine full of nuances, with dishes reinvented with the utmost respect and always displaying their unmistakable personality. Their strength lies in an extremely product-focused cuisine, balance, constant experimentation and a great love of detail, with a view to creating a perfect experience for all the senses. The red tuna tartare and caviar is now a classic and undoubtedly one of the most iconic dishes Skina has had to offer in recent years. The tender, perfectly cooked red prawn in saffron broth, accompanied by seasonal peas to enhance the sweetness, is almost ethereal. Guests can order à la carte (three courses at a fixed price) or choose between the Temporalidad or Grand Cru menus, the latter of which includes exceptional wines and champagnes. The restaurant has a dining room with elegant, contemporary interior design, a private room with a terrace and an open-air champagne bar. The wine cellar plays a prominent role at Skina. It is where Marcos Granda brings together a collection of 3,000 references from around the world, reflecting his preference for champagne and French wines.

Paco Pérez cooks modern Mediterranean cuisine with Far Eastern accents in his award-winning restaurant. For him, this includes using the best local produce, which gives his dishes a special quality.

Haute cuisine restaurant by Martín Berasategui under the direction of Paco Budia. The menu features local ingredients and Canarian-inspired accents from the north of Spain. The à la carte and tasting menu offer a variety of options.

The Unic at Hotel Migjorn Ibiza near Playa d'en Bossa combines local produce and Ibizan tradition. French chef David Grussaute offers two tasting menus that reflect the gastronomic essence of the island and the Mediterranean. The dishes are characterised by intense flavours and delicate sauces, and the desserts are particularly unique.

The temple of seafood cuisine on the Costa del Sol. The Sánchez family offers an exceptional selection of exquisite maritime delicacies and freshly caught fish, fished on their own boat or from the local fish market. Compared to the wine list, the menu is clearly laid out and leaves nothing to be desired.

In his restaurant, chef José Carlos García focuses on two extensive tasting menus that he is constantly developing. The sublime creations, a fusion of local products and the most modern techniques, surprise with their creativity and combination of flavours. On the terrace overlooking the luxury yachts in the port of Málaga, you can enjoy a selection of his gastronomic delights with a glass of Champagne.

Nobuyuki Matsuhisa is undoubtedly one of the best-known master chefs of Japanese new-style cuisine based on Nikkei fusion gastronomy. The varied menu offers classic favourites and new seasonal dishes. Creations such as the yellowtail sashimi with jalapeño, the black cod with miso or the toban yaki with Japanese Wagyu beef set new standards. In addition to a sushi bar, the restaurant also has a wonderful terrace overlooking La Plaza, where huge subtropical trees tower over a chic bar area with live music.

Just 150 metres from the famous "Pacha" nightclub, guests can expect not only excellent Italian cuisine, but also a selection of first-class wines in an elegant ambience of polished walnut wood, marble and fine teak.

Exquisite gastronomy in an exquisite ambience. Whether in the elegant restaurant or on the terrace with a magnificent view of the lake and the golf course, you are surrounded by a touch of glamour. In gastronomic terms, traditional know-how is combined with avant-garde ingenuity. The Alaskan black cod au gratin with red miso is first-class, and the sujime-style sea bass shines with technique and flavour. The epitome of top Japanese cuisine, accompanied by a wide selection of wines and sake.

The Atlantic Ocean is the undisputed star of this fine beach bar in La Barrosa, where bright and intense blue reigns in the dining room. Classic recipes from Cádiz are reinterpreted here, free of any frills and with an obsession for quality. The menu changes almost daily depending on the availability of fresh fish from the region and other seasonal ingredients.

A short drive inland from the coast, Els Tinars offers an elegant countryside dining experience. Under the guidance of chef Marc Gascons, traditional Catalan recipes are reimagined with a modern sensibility, showcasing the very best of local ingredients. Outside the summer season, a thoughtfully crafted lunch menu makes this a destination for leisurely escapes.

Originality here means going back to the roots and Hemingway and Graham Greene raved about the tavern, which opened in 1725. The unmistakable cuisine bears the hallmark of a centuries-old tradition, combined with the best ingredients. The house specialty is suckling pig and lamb from Segovia, cooked in an old wood-fired oven heated with holm oak wood.