The best "Spanish Cuisine"-Restaurants
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.
Tapas are elevated to the pedestal in the Mont Bar. Here you can enjoy delicious snacks prepared to the highest standard by a talented team of chefs. Everything is served in an elegant yet relaxed setting by an attentive service team.
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 speciality restaurant is divided into two areas: Downstairs in the bar there are around 15 hot and cold fish and meat courses, while on the first floor Jakob Pintar serves a blind tasting menu with a focus on vegetables from his garden. Excellent organic and biodynamic wines.
Tradition and passion. Chef Camila Ferraro offers modern cuisine with clear regional and traditional influences, to which she adds her own unmistakable personality. This includes the use of the best local produce, which she creatively elevates to a gastronomic experience using new gastronomic techniques. A cuisine with great respect for the product, paired with the best wines from the carefully selected wine cellar.
You don't come here by chance - the restaurant has no sign and is hidden in a residential building. Once you have found it, you will be rewarded with Catalan delicacies, the menu is tailored to your taste and budget by the team.
Head chef Carles Pérez de Rozas Canut has already worked in a number of famous restaurants. In his own restaurant, he serves simple but very tasty cuisine based on the best seasonal produce. It is accompanied by craft beer and natural wines.
From the acclaimed team behind Barcelona’s Disfrutar—voted the World’s Best Restaurant 2024—Compartir offers a relaxed yet imaginative dining experience in Cadaqués. Here, contemporary creativity is seamlessly blended with tradition, making it a place where culinary excellence feels approachable and convivial.
Roman roots, international experience, and training at Maaemo: Chef Andrea Selvaggini reflects on a journey that shaped this creative menu. Via some 20 courses, diners travel from the Norwegian coast to the inland.
Located within Hotel Empordà, Bistrot 1965 is the more relaxed sibling of the Michelin-starred Emporium. Run by the Jordà family, the menu celebrates Alt Empordà produce with modern flourishes, offering a single seasonal menu that reflects the region’s culinary rhythm. A place where tradition and innovation dine side by side.
Situated in the heart of the old town, this small gourmet restaurant offers moments of indulgence in a class of their own. Sophisticatedly prepared from the best products and ingredients, every course will have you raving.
Overlooking the sparkling bay of Llafranc, Casamar combines modern Empordà cuisine with breathtaking views. Run by siblings Quim and Maria Casellas, together with Ferran Lladó in the kitchen, the restaurant continues a family tradition that began 70 years ago. Expect a refined marriage of technique, creativity, and local ingredients.
Albert Ventura’s Coure balances Catalan essence with modern creativity, where precise technique serves the integrity of the product. The restaurant features two spaces: a relaxed street-level bar and a more intimate dining room below.
This restaurant in the city centre is one of the most popular restaurants in the city. Like few other places, Cañete is able to combine the modern with the traditional, be it in the decor or in the dishes that come out of the kitchen.
The Xampanyet has been around since 1929 and is one of the most legendary bars in the city. They serve litres of house flint wine and delicious tapas. It's worth arriving early so you don't have to wait too long for a table.
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.
Sweden’s west coast seems an unlikely home for a Spanish tapas restaurant with its own vineyard, yet Luna has made it work since 2004. The 5,000 vines yield Solaris, Rondo, and Pinot Noir. Regular tours.
The room is intimate: one chef, one table, one story told through langoustine and scallops. Roy Magne Berglund prepares and serves each dish himself, blending local ingredients with global technique.
The menu offers a harmonious blend of traditional and international dishes with modern accents, complemented by three tantalising tasting menus named after olive oil estates. Additional details include olive oil produced in-house and an impressive cheese trolley.
Inspired by Barcelona and the tapas bars of the Basque Country, this restaurant brings Spanish temperament to Tartu. The menu is supported by a drinks list dominated by Spanish wines.