"Sunday Opening" Restaurants in Valenciana, Comunitat *

Just a few steps from the sea, the hotel not only offers luxurious suites, but also a restaurant where Spanish hospitality is served to perfection. Chef Tono Perez serves all the creativity of modern regional cuisine in a single menu.

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.

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.

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.

Chef Benito Gómez has made Ronda his home and focuses entirely on authenticity and the product in its best form. The flavours of his creative cuisine have recognisable roots in the local tradition, the essence of which he respectfully presents in a sophisticated interplay of contrasts and textures. The two tasting menus "Bardal" and "Gran Menú Bardal" can be seen as a tribute to the cuisine and products of the region.

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.

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.

This unusual restaurant is located in one of Madrid's oldest hardware stores and is no longer an insider tip. The menu impresses with tempting, traditional dishes from Madrid. Authenticity combined with excellent products, where the gastronomic history of Madrid can be experienced with every bite.

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.

The 150-year-old Casa Varona offers cuisine that is deeply rooted in tradition. The menu is varied and dispenses with complicated recipes. The Madrilenian thistle stew with clams, puntillitas with egg or the unique torreznos are a vision of informal gastronomy based on simplicity and authenticity. Excellent Iberian and Italian charcuterie, a large selection of cheeses and a well-stocked wine list pleasantly round off the experience.

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.

The Botafumeiro is legendary. Fresh fish and seafood are flown in daily from Galicia, but there is also a choice of local dishes. Its specialties attract illustrious guests from all over the world. There are many Spanish wines on the wine list.

Extremely creative cuisine with a clear Basque accent, in which the recipes of the north flirt with the flavours of the south. Chef Eneko Atxa creates the perfect trilogy of taste, texture and aesthetics with truly sublime ingredients.

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.