The Best Restaurants in Spain
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.
A gastronomic institution in San Sebastian for many years, Juan Mari Arzak and his daughter Elena are among the country's gastronomic elite. His creative, sometimes experimental cuisine is imaginative and the dishes impress with their lasting aromas and intense flavours.
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.
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.
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.
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.
The twins Sergio and Javier Torres have created a unique refuge of good taste with their restaurant. Their delicate Mediterranean cuisine brings products and ingredients precisely to the taste, their menu is a gastronomic gourmet journey with sustainability.
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.
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.
The gourmet restaurant at the Gran Meliá Sancti Petri hotel offers many of the dishes that have earned acclaimed chef Ángel León the reputation of "chef of the sea". His contemporary cuisine, which draws on the resources of the Mediterranean and the Atlantic, offers such extraordinary creations as caviar salad, fried bell peppers in a chilled soup or bluefin tuna ham. His creativity does not stop at the dessert menu either. Seaweed millefeuille or moray eel mochi are a special treat and a successful combination of the maritime world with sweeter textures. An extensive wine list complements the exceptional gastronomic offering.
Sen Omakase invites you to immerse yourself in the culture and cuisine of Japan. Chef Steven Wu offers his guests a surprising omakase menu, which is the only option here. In his kaiseki-style cuisine, he places great emphasis on tradition and the seasonality of the ingredients. The gastronomic experience takes place in four different rooms. From the garden-like reception area, it continues into a magnificent Japanese dining room. The gastronomic journey into the world of Japanese flavours continues in the tea room and finishes in the cocktail bar with a selection of whiskies and cocktails accompanied by Japanese pop music.
At Cinc Sentits - five senses - the name says it all. In this elegant Michelin-starred restaurant, the team creates a sensory experience in a class of its own. However, the focus is always on the food: the dishes are special without being complicated.
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.
At the gourmet restaurant La Gaia in the Ibiza Gran Hotel, guests can expect an exclusive journey of discovery through Mediterranean cuisine with a creative approach and fusion notes. Chef Óscar Molina presents dishes full of contrasts and environmental awareness that incorporate seasonal Ibizan ingredients. Two tasting menus are offered. All-day cooking events with internationally renowned chefs take place in summer.