"Parking Space" Restaurants in Andalucía

Ángel León's revolutionary new seafood cuisine surprises with atypical ingredients from the great larder of the sea and the latest techniques with which he creates sophisticated creations. Dishes such as king crab essence, sea bacon, sea cucumber crackers or seafood sausages and seaweed gummies are an expression of León's ambition to discover new ingredients from the sea and develop them sustainably. The two tasting menus, which change according to León's current catch, offer extraterrestrial flavours from the most mysterious corners of our seas.

Gourmet cuisine in all its colourful glory and perfection. Noor's gastronomic offering is inspired by the history and culture of Andalusia. With bravura and creativity, Paco Morales knows how to transfer the most refined aromas and flavours of Al-Andalus into our time. Each season, he changes the century and dedicates himself to a different historical era. His gastronomy tells a story, which he masterfully incorporates into his gastronomic creations in his own avant-garde style.

In his creative, modern cuisine, the so-called "caviar chef" Diego Gallegos focuses on his favourite products, caviar and river fish, which he transforms into such delicate creations as tilapia fillet on a warm ceviche or sturgeon with foie gras on a root vegetable cream. His dishes are created almost exclusively with ingredients that come from his own freshwater fish farm and vegetable garden.

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.

The Palodú in the centre of Málaga offers reinterpreted traditional dishes with a focus on local produce. The dual cuisine of Cristina Cánovas and Diego Aguilar focuses on the two tasting menus "Alcazul" and "Palodú", both of which are offered with wine pairings.

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.

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.

Japanese cuisine at a high level. The menu also offers exciting creations that are different from traditional dishes. Head chef Luis Olarra knows how to combine Asian flavours with Mediterranean influences and transform them into sophisticated creations. Dishes such as razor clams from Galicia as sashimi with smoked avocado emulsion, lime zest, yuzu air and pea shoots or gilthead sea bream with Andalusian almond and garlic cream and saikyo miso will surprise you. The sake pairing is not to be missed, and the wine list is also top-notch.

Described by chef Dani García as a "beach bar without the beach", the restaurant offers the essence of Andalusian tapas and a wide selection of fresh fish and seafood. In addition to sardines in ajoblanco, Galician-style grilled octopus and lobster, there is also a special section on the menu for dishes with bluefin tuna. You should also try the paella with seafood.

In the hills of Sierra Blanca, not far from the centre of Marbella, you can dine exquisitely in nature. The innovative cuisine offers traditional dishes with an avant-garde touch, based on seasonal, local produce, some of which comes from the restaurant's own fruit and vegetable gardens in Marbella and Istán. This imaginative touch can be found in almost all the dishes, which are a delight to the palate. Traditional and innovative cocktails and a wine list with a focus on Spanish and French wines.

At Sarmiento, you will find cuisine inspired by classic Andalusian gastronomy. The ingredients from local producers and farmers lend authenticity to the dishes. The dishes, which are mainly prepared on the grill, bring the flavours of traditional Andalusian cuisine to life. The terrace offers a magnificent panoramic view of the old town of Casares.

The art of grilling, celebrated with dishes prepared on three different wooden grills. Holm oak is used for meat, orange wood for vegetables and olive wood for fish. Vegan options are also available, prepared with organic vegetables from the Hotel Don Pepe Gran Melía's own garden.

Miguel Palma's rustic yet modern cuisine combines Spanish tradition with innovative influences. He takes his time preparing his creations. The dishes are mainly prepared on the grill at a low temperature. An honest cuisine with a strong personality, where product, taste and Mediterranean flavours prevail.

Andrea Tumbarello's dishes impress with all the authenticity that you would otherwise only find in famous Italian restaurants and taverns, such as the classic tagiolini al tartufo. The wine list is extensive with a special focus on Italian wines.

The stylish Nomad Lounge is open late into the night and is an ideal place to turn night into day with live entertainment, drinks and bar snacks with friends. The restaurant is only open in the evening and offers Spanish cuisine with international influences. Signature cocktails and a carefully selected wine list with Spanish and international wines leave little to be desired.

The trendy beach restaurant offers a wonderful view of the Mediterranean and is characterised by a good selection of fresh fish and seafood. The menu is rounded off with classics such as paella ibérico and paella with red king prawns as well as grilled steak or beef burgers.

The restaurant in the Coto de Doñana National Park boasts a particularly beautiful terrace with a wonderful view of the lagoon and the flamingos for which the park is so famous. The rustic restaurant serves traditional cuisine with typical dishes from the region.

The restaurant is located in the boutique resort of the same name. Head chef Diego del Rio is a passionate exponent of Andalusian cuisine, which he cleverly combines with the flavours and ingredients he has discovered on his travels around the world. The à la carte menu is complemented by two tasting menus in the evening. The appealing decor ensures relaxed luxury. Next to the pool, the smaller Bernies restaurant offers lunch, and the Bohis bar offers a wide selection of cocktails and snacks. In summer, you can also book the boho picnic in the garden.

This spectacular steakhouse strives to strike a balance between the use of technique, which is what Málaga-born chef Dani García has to offer, and respect for the great produce. Meat, fish and vegetables are prepared on the Josper or charcoal grill. The stone and wood interior conveys a feeling of elegant originality.

La Loggia offers an authentic Mediterranean experience with an incomparable panoramic view of the golf course and the Mediterranean from the terrace. The ambience and cuisine, which focuses on seasonal freshness of the best products and Mediterranean flavors, convey the feeling of being in Tuscany.