The best restaurants Spain

A reference restaurant with a long tradition in the region. At Can Blanco you will find a culinary trip from the Mediterranean to the coast of Galicia. Inspired by the flavours of the sea, the map is full of delicious proposals: arròs caldós, spider spider with Can Blanco or soup of fish will leave you indifferent as well as mythical bouquets, coquilles shells, mussels, scallops, lobsters, crabs. In a pleasant and welcoming setting, everything is served with soul and well presented. Our advice? !! An assortment of all seafood specialities served in one dish.

About 4 kilometres from Villadrau town centre, El Moli de la Barita is a restaurant full of charm, wrapped in tall trees and green plants. The service room is amazing, the walls covered with wooden slats and the central fireplace sets the tone, and the dishes are Catalan, made from fresh local produce. Meat and fish are served a la brasa, before taking a look at the tempting dessert menu. Friendly staff and an honest note, even more so for the lunch menu during the week.

Opened in 1981 in a building with a wide vaults supported by thick stone pillars, which used to serve as a hostel, the Hostalet proposes to taste in a cosy and convivial atmosphere with delicious dishes of the Garrotxa gastronomy. Blending tradition and inventiveness, this table is highly rural and close to local producers, and it is felt on the plate. As part of the Cuina Volcanica group, the products are sorted on the track and carefully prepared: potatoes, black turnip, maize, pork and mushrooms are part of the basic ingredients of the Hostalet cuisine. The price of the wine and well provided and, if you have lunch one lunchtime in the week, the rates are unbeatable.

The old town of Hostalets is located in the old town of Hostalets. In a modern setting with cream colours, you will have the choice between the very nice service room, the smallest near the bar, or the terrace. The reception is very warm, almost family, and the dishes are always cooked from local and seasonal farm products. Superb salads and other dishes will be obtained before heading to the fish and meat card, cooked according to traditional processes. Let us note that here we can try a few typical peasant dishes such as baked pig ears… The wine List is well-stocked and the tips for choosing a suitable combination between drink and dish are at the meeting. An address unimaginable from where the recovering is revealed full and satisfied.

Dolors and Albert, with the help of Conxita the grandmother and Josep the grandfather, offer in their beautiful establishment with a rustic and elegant decoration a Catalan high mountain cuisine of very good quality, prepared according to old recipes. The gigantic service room has a certain cachet, but in the summer we recommend the smaller room with a panoramic view of the valley: the view of the serene mountains is splendid. The restaurant also has a hotel area.

Francesc Xambó and Josi Salguero opened this restaurant in 1990. Not without having restored the th century oil press that gives him his name. The wheel used to crush the olives is visible outside, but the 1870-throne press in the main dining room. The framework is also the'River, with its ducks and geese that give all its charm to this place since it can be seen through the large windows, open in summer. The products of the Empordà are to the credit in this restaurant, which is still being stormed. You will be enchanted by snails in Catalan in the three sauces, dressing, aioli and tomatoes, grilled sea wolffish or oven-roasted, cod with mushroom cream. For example, a sherbet of rosemary and lavender. Success requires a reservation.

In addition to being a very nice and cosy nest to spend the night, Can Borrell is a reference table in the region: the cook and owner Olivier Verdaguer Jimeno offers a personal and creative version of typical Catalan dishes from Cerdanya and especially Meranges. The presentation is meticulous, the service is very professional and the wine list is very finely elaborated. There will be romantic meals with a view of the Pyrenean mountains or curled up next to the beautiful indoor fireplace.

Open only on weekends, this renovated former barn offers economical and ecological menus: Cerdanya meats and potatoes from the garden, wood-fired pizza, salads and pasta preparations. The service area is high-ceilinged and modern, even trendy, while the upstairs room is more intimate, with its imposing stone walls and ceiling made entirely of thick wooden beams. The service is impeccable, the wine cellar beautiful and the food copious. A contemporary address that finds its roots in traditional recipes. To discover.

Cal Torru de Bolvir is an address working with traditional Catalan cuisine with an emphasis on fresh, ecological and seasonal products. To this end, the menu changes every two to three months. Thus, if you taste the rice from the mountains, a house specialty, it will incorporate seasonal products (mushrooms, artichokes...). In a minimalist design décor, the plates are presented with care and inspiration. A cosy establishment that makes marvellous use of the richness of tradition while adding its very modern personal touch.

If you're not able to stay in this sublime Art Nouveau palace, you can still visit to sample the delicious tasting menus of the illustrious La Torre del Remei restaurant. Carefully selected products, meticulously composed plates, the work of chef Charles Caig is well worth the detour. This inspired chef plays with the textures and flavors of the region to the delight of our taste buds, from appetizer to dessert. Come and discover his culinary delights in the large dining room, with its bay windows overlooking the garden.

Can Ventura is a must for anyone passing through Llívia. Located on the Plaça Major, the building impresses with its appearance: a tall block of old stone with three wrought-iron balconies adorned with flowers overlooking the village's main square. The service room has a certain cachet, with its heavy ceiling beams, paintings depicting scenes from village life of yesteryear and subdued atmosphere. The cuisine is traditional Catalan mountain fare of the highest quality, from Trinxat to homemade croquetas , as well as excellent mountain arròs and braised meats. In fine weather, the terrace is a delight.

Away from the beaten track is the restaurant La Torre with its pretty yellow façade. Almost exclusively frequented by locals, this traditional Catalan table has some good arguments, and the chef Pilar Fabrega is not without reason: cargols amb salsa (snails in sauce), carn a la brasa (grilled meat) and the anecdote of pagès rostit (roast farmhouse duck) should satisfy more than one, as should the very good homemade desserts. Apart from the local products, you will also appreciate the local wines and the family atmosphere.

Font Vella opens the doors of its elegant restaurant to non-resident gourmet visitors. Here you can enjoy Mediterranean dishes in an intimate atmosphere, supported by a highly professional service. On the menu, tomato and shrimp soup with watermelon and basil, beef carpaccio and parmesan, hake with leek sauce and other sweets. The wine cellar contains some beautiful labels and the desserts are very up to scratch. Let's mention here the gastronomic menu, offered only on Saturdays, which is a real taste experience.

Hotel Vichy Catalan opens the doors of its prestigious Delicius restaurant to non-residents of the hotel. Every day the chef with a new menu of the day from fresh, local and healthy products in an inspiration of the most méditerranéenes. Fun: it uses mineral water from Vichy Catalan to prepare its dishes, which has the advantage of making digestion easier. For example, the tasting menu is a suprema suprema of mercat amb amb of mango (supreme fish market of the mango chutney) and a succulent net of amb amb salsa bearnesa, pick of patata, xampinyó farcit (beef fillet to béarnaise sauce, pick of potatoes and stuffed fungi). A sommelier will guide you to select the appropriate wine. A beautiful address in an amazing setting with baroque accents.

Offering the inhabitants of Caldes de Malavella dishes of Catalan cuisine rigorously worked and authentic since 1932, this table is perhaps the best in town. The service room, in the image of the cafeteria area, has a classic charm, while the pimpant and quiet garden flowered with terrace wants more Mediterranean, ideal for a coffee break.

The house's specialities include a delicious magre magre (duck magret), a entrecot entrecot of Girona (tender) or a superb bacallà al forn (morue cod). Wines and desserts are also very high. Typical, tasty and cheap, what more!

Opened in 1927 by Pinxo de la Sardana, this family-run hotel-restaurant occupying a street corner of the old town is a reference in Sant Coloma de Farners. The clientele is composed mainly of habitués, and in a free canteen atmosphere, it repaitre with a beautiful variety of simple dishes and market specialities, which are no longer Catalan. pastís of amb amb salsa salsa (pepper block and anchovies sauce), fideuà amb all i oli (garlic noodles), amanida of swine Zum der torrades i or skirmish (Porc pig salad, toasted bread and egg on the dish), for example… The special menu includes a cut of cava and the dishes are slightly more elaborate. The servings are generous and you feel that the heart is there! The pizzas are defending themselves very well too. A great selection of wine from the region, of cava, and of course… de!

The restaurant of the Club of swimming offers very fresh products and skilfully presented: rice curry with vegetables, cream of mushroom or salad of orange to the feta and seeds of pumpkin to precede dish of it; fish of the day, meatballs to peas or Bremen of sea to potatoes and onions in segon dish. The team of service is very accessible, the room of service decorated with taste, and the lake view since the veranda and the terrace proves to be more resting. The summer, the place becomes animated and remains sometimes opened until late.

A stone's throw from the lake is the restaurant specializing in seafood and fish. If, first of all, it does not pay a mine, once the dishes begin to slide on the white tablecloth, the garden is a little austere and is soon forgotten. Everything goes on: braisées mussels, burbot and gambas pie, salmon foam and crumbled cod salad to begin; turbot, perch, tuna ventrèche, cuttlefish à, frog legs or Saint-Pierre in resistance plates; sorbets, ice cream and assorted cakes to finish. And you don't talk about the gastronomic menu. This is all said!

The young Edge Pericus is on a little square not far from the city centre and offers a decor of coffee-shop to American. Young atmosphere a bit hype, you can come here for hearty breakfasts, have a coffee on the terrace under the arcades, or order one of the versions of the speciality of the place: a solid and gourmet burger furnished with fresh ingredients and tasty, and its Chips tray. You will also find on the menu dishes of fish, chicken and pork, including pasta dishes and a few vegetarian dishes. Impeccable desserts, friendly service. Good address.

The Can Ribas is an emblematic table of Sant Gregori, opened more than 30 years ago, where mainly guests are found. Its elegant contemporary storyteller is only the same as the dishes offered by the Catalan marmiton team: Copious house plates, traditional but still leaving room for inventiveness in the presentation, as is the case for one of Can Ribas' specialties, the pork dish dish has brasa (braised pork feet). Desserts are tasty and professional.

We come to Pep and Joana for their family welcome and for their traditional dishes, simple and well executed. In a service room with a high ceiling and a sober, rustic and elegant decoration, you will eat, for example, cargols a l'estil d'en Pep (snails in the style of Pep) or an amanida catalana (Catalan salad) before moving on to a solid bistec de la mitjana a la brasa (rib steak 250 g), a cuixa d'anec cuinat amb figues (duck leg cooked with figs.) or a xai a la brasa (grilled lamb). Excellent value for money. Terrace.

Surrounded by an enchanting setting, this former Catalan farm on the edge of the road has a beautiful terrace and offers typical Catalan cuisine, meat and fish, marinated and grilled, varying from market products. Little more: a vegetarian option exists for each dish on the map! Superb desserts, homemade beer and fine wine list. Ideal for a restorative stage.

This small, traditional Ripoll table has a rather impressive quantity-quality/price ratio, which has earned it a fairly regular clientele and a fairly frequent full house. You can eat typical dishes from the region, such as braised rabbit or pork cheek, excellently prepared, as well as desserts, in a very pleasant family atmosphere, with a rustic decor as a backdrop. You will appreciate the warm welcome of the owner, but given its success, you will have to either reserve or queue. A really good address.

The front of the place attracts attention: two huge Art Nouveau style vertical bay windows frame a tower with arabising windows. The interior does not depart from this first impression, with its red brick walls and thick wooden beams. In the kitchen, typical Catalan products are cooked in the old-fashioned way. The menu of the day includes four courses, water and wine. There is also a pleasant garden with terrace, when the weather is nice.

It's hard to find a better place to take an invigorating break. The Marmots is one of the highest bars in Catalonia, standing at an altitude of 2,535 metres. Everything is rustic. In a small wooden chalet, you can enjoy a frugal meal, but also a coffee, a chocolate or a refreshing drink, while enjoying the magnificent view. On a clear day, you can clearly see the Costa Brava and the reflections of the Mediterranean...

It was in the early th century that Jeroni Carrera and Rosa Molas opened the ground floor of their house to sell drinks and food to passers-by. A century later, with the opening of Beget and tourist tour, it became a restaurant of first-class Catalan cuisine, offering, in an elegant "rustic" setting, traditional dishes that are perfectly made up of: steak tartare tartare, rolls of cabbage stuffed, roasted chicken with dried apricots, pork cheeks, apples and others… Discover, both for care and for the unique ambience of the place.

This 17th century farmhouse, converted into a restaurant, is set in the heart of a vast property with wooded gardens. Each of the masía's seven dining rooms is uniquely decorated, with paintings of the famous water fairies hanging on the walls as a recurring motif. A large covered terrace allows you to take advantage of the good weather for a little gastronomic getaway. Here we are dealing with traditional meat dishes - from the farms of the Gironès - prepared by the expert hand of Raquel.

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This family-run restaurant, opened in 1990, is a great place to stay. Traditional Catalan specialities are tasted, varying according to the seasons and market products: calçots al forn, country botifarra, senglar rostit (wild boar)… The house is specialized in carns with brasa and rostits (slow cooking). The two service rooms display a rustic and wooded garden, and the service team is pro and rather relaxed. You feel fast like at home. A good address, traditional and cheap. The restaurant is part of the Cuina association of Les Carboneres.

Be careful, mythical place. Here you enter a tavern founded in 1870 and occupying the rank of number three of the oldest tavernas in Andalusia, also known as el Elephant, whose effigy you will see at the entrance. Originally, it was used as a supply point for the stagecoaches on their way to Madrid and in 1911 it passed into the hands of Enrique Martínez, the current owner's grandfather. From the simple sale of granel wines accompanied by a little cold meats, it has gradually become a reference in the field of tapeo, and would have been frequented by García Lorca himself. While the building that housed this Enrique house was destroyed in the early 1990s, the tavern has been rebuilt as it was originally. Even today, it remains in its juice, with its collection of eclectic objects, its photos of the many visitors and its old wine barrels, still present. The opportunity to take a step back in time by tasting a wine from the Granada or Cadiz region (more than a hundred references) in the small bar area, accompanied by Iberian charcuterie, homemade anchovies, organic tomatoes or very good local cheeses. If you are lucky, you will be accompanied by a flamenco song, sung by one of the guests.

As old as it is popular, Mas El Suibès farmhouse has always been a point of reference for the inhabitants of Les Planes d'Hostoles. In 2010, a fine Catalan cuisine restaurant opened its doors here, and has become a specialist in grilled meat, cooked over oak wood for a natural aroma and excellent texture. But there will also be arròs, accompanied by porcini mushrooms or cod. Dishes vary with the seasons, but the quality remains the same. And portions are as generous as ever.

Five minutes on foot from the town centre of Sant Feliu de Pallerols, on the road to Olot, you will find this good restaurant of traditional and volcanic cuisine offering a rather economical daily menu at lunchtime during the week. The dishes served favour local products and their specialities are rostit de festa major (a mixture of duck and sausages, among others) and pig's feet. At weekends, the choice is wider: roasts, stews, various embotits or beef cheeks with mushrooms... Simple, local and efficient.

A member of the Garrotxa Volcanic Cuisine Association, Can Xel offers typical regional dishes at very reasonable prices: pork trotters with snails, lamb shoulder with mountain herbs, stuffed eggplants with sea and mountain ingredients, the unmissable botifarra with Santa Pau beans and truffle ice cream topped with mascarpone are just some of the dishes on the menu. A traditional, quality address, which also offers four tourist apartments for up to eight people each.

Situated in front of the sea, the Tragamar offers an incomparable setting to enjoy a tasty Mediterranean cuisine. While the interior decoration is distinguished by its maritime charm, the terrace is obviously the most popular location, so it is essential to book in advance, if possible several days in advance. Whether it's a plate of grilled sardines, fresh fish cooked with a modern twist, prawns or a variety of different flavours: this restaurant has it all.

The service room of the Fonda Xesc, located in a residence of 1730 with large windows overlooking the valley, is intended to be elegant and sober, with the image of the dishes used. Etoilé Michelin since 2009, this traditional Catalan restaurant is a small gem, Chef Francesc, offering simple and intuitive dishes, composed of two or three basic ingredients. To make it an idea, you will have the choice of several menus, more or less rich, but always thought in harmony and harmony. Here are some dishes: tartare of apple to apple and avocado, conflict rabbit with onions and Sa sauce, or artichoke ham and coriander. The wine list is splendid, the service, friendly and very pro, is also made in French, and desserts finish satisfying us! A gastronomic address without pretensions, to discover absolutely!

In addition to its excellent hotel service, Calitxo offers typical, tasty Catalan mountain cuisine, with products such as ecological potatoes from Molló and fine cuts of beef and lamb from the Ripollès, accompanied by local, seasonal foods such as game. Enjoy it indoors in winter, in the beautiful wood-panelled dining room, or outdoors in summer, on the garden terrace under the parasols, with its beautiful views of the mountains.

Located near the beaches and campsites, it is one of the most popular restaurants in Sant Pere Pescador as it is also a place with deep historical roots. Here you can enjoy Pals rice casserole, fideuà with cuttlefish and clams or 100% Catalan meats such as veal or roast lamb. Another special feature is that the restaurant also produces its own wines. There is also a lunch bar and a children's playground. And last but not least, you can also do your shopping in the "souk" run by Myriam.

This modern and subdued tapas bar has a nice decor and is the ideal place for those who want to enjoy themselves with friends or family. In a cheeky atmosphere typical of Spanish bars, you can taste elaborate and really well made tapas. The classics are there like the pa amb tomàquet and the brave potatoes, a little bit revisited, but also burgers for those who have more cross-border tastes. Copious plates and a very warm welcome from the boss and menu in French, handwritten by hand, please.

Surrounded by a large garden, a little away from the downtown, the restaurant of the very good hotel del Prado is of excellent invoice. One eats there seasonal dishes, buildings and carried out in the greatest Pyrenean tradition, spacious and bright a room of service to the very appreciable family atmosphere. The menu is rich and there is not a bad choice: meats, fish and even the seafood are prepared with love. Impossible not to mention impossible to circumvent Trinxat amb Rosta, ultimate specialty of Cerdagne, which one will have here the opportunity of tasting an excellent version of it. Provided wine list.

Halfway between Girona and Anglès, at the foot of Les Guilleries, you will find this very good Catalan restaurant in the small village of Bonmatí. The chef Josep Sabrià offers elaborate, high-quality cuisine in a very refined setting: a carefully renovated century-old farmhouse. The menu offers two thirds meat dishes and one third seafood dishes. You can enjoy them in the green garden or in the bright serving room with its vaulted ceiling. Good wine, dazzling desserts.

Traditional cuisine in this small, unpretentious restaurant in the heart of Gernika, just a stone's throw from the Peace Museum, where a large number of regulars come every day to enjoy a hearty del dia menu at great prices. In a warm canteen setting, you can enjoy good Basque recipes made with local products: chipirons in their ink, alubias (beans) from Gernika, fish soup, hake a la plancha... A popular and noisy address!

Opened in May 2016, the place immediately made it buzz on social networks and it is the last place to be. On this point you will see it, but the proposals are not unpleasant: beautiful salads, hamburgers, fried cheese chunks and the inescapable arrugadas dads, perfectly acceptable. You can also enjoy a drink and sit on the small wall opposite with her Clara, his fizz gin, his mojito or glass of wine to watch the crowds and enjoy the animation of the Charco San Ginés.

Here you come to share a plate of Iberian ham, pintxos (tapas on bread), a salad with Xató sauce (typical of the area), all accompanied by pa amb tomàquet (tomato bread) and good Catalan wines. Very wide variety of tapas to nibble. The charcuterie is of very high quality and the prices are very soft. Authentic, noisy and warm, this small restaurant is a golden address to blend in with the local atmosphere. Be careful to book the day before, because the address is a victim of its own success.

Founded in the 1970s, Can Feu was a small neighborhood bar where textile workers met. With the closing of the factories, the popular bar of the beginning was transformed into a restaurant, evolving over time to become a reference in Sabadell. Here they serve good Catalan recipes, especially fish and seafood: oysters, sea snails, razor clams, turbot... Also meat dishes and hearty salads. An honest, tasty and respectful cuisine of the products.