The best restaurants Spain

A centenary tavern with a pleasant shaded terrace. It serves traditional and traditional cuisine with Basque influences. The reception is warm.

A few kilometres from Béjar, Casti and Juan Pedro welcome their guests in a restaurant with rustic touches, with fireplace and exposed beams, and above all very beautiful views of the Sierra de Béjar through the windows in the form of a tab. They serve traditional cuisine that makes the most of the veal stews and feu and of course the emblematic dish of the city, the Calderillo Bejarano. Some other flagship dishes: a roasted veal rib with charcoal or a juicy pig fillet (solomillo), topped with bacon and cheese. At the rayon of desserts, the her her, the arroz con her and many others, all homemade. We recommend the tasting menu with assortment of starters, a dish, and assortment of desserts, which makes it possible to make an overall idea. After the meal, a beautiful garden offers you a coffee or better. You may be married to married people as this place regularly hosts wedding dinners.

Traditional restaurant of Castilian cuisine. Since 1885, the art of the perfectly roasted tostón has been perfected.

This restaurant is located in an ancient underground bodega where the original press has been preserved. A typical Castilian frame with its stone walls and hanging hams, where traditional dishes of the region like the lamb of the oven are served.

A good address to try mountain specialities in the region. Here you can prepare cachorreña soup (boiled bread, garlic, pepper, salt and vinegar) and kid in sauce. For lighter meals, all the other good Andalusian recipes are on the map: sausage, omelettes, as well as the whole range of cheeses!

The menu of the house is always attractive and roboratif. Simple tapas or compound dishes, it's one without the dessert. The choice is rather, and seafood lovers will be happy to find regularly fish, shrimps or fresh squid of the day. If you are more carnivorous, tap homemade ham chunks. It's jamón jamón!

Sophisticated seasonal cuisine in this modern restaurant, with a small wine shop at the entrance. It's Fraga's reference to eat fine dishes, such as pheasant from pheasant to cherry or duck magret.

Opposite the fish market, the establishment shines with its wide variety of tapas. The fish and seafood are highly recommended and the octopus a la gallega is a real success. Meat lovers can enjoy a generous beef cachopo or a Cabrales cheese escalope. For dessert, the apple pie will delight the taste buds of the most demanding palates. All this is accompanied, of course, by cider served as it should be! When the weather is fine, remember to reserve on the terrace. Friendly staff with good advice.

Traditional and roborative cuisine in this small, route restaurant that buys its products from farmers and farmers in the corner. Prétention, but efficient and cheap. The servings are generous but have a little space to test the range of cheeses in the region.

Family and cheap cuisine with a good choice of grills, all based on fresh and regional products. The revenues are the same as they were 40 years ago, as is the decor: we must believe that the three brothers have found the recipe for success!

The village workers find themselves in this bar-restaurant at the end of the day. Located next to the pilgrims'hostel, it offers a simple and correct cuisine, mainly with grilled meat.

A modern tavern with only a few tables where you can enjoy tapas and good dishes of the day. It is a cooking in the air of time, which makes the most of seasonal products and presents itself as small dishes to share in a noisy and convivial atmosphere. As a victim of its success, the place is often crowded, so it is advisable to book!

A prestigious table dedicated to Japanese cuisine, rewarded with a Michelin star. Chef Félix Jiménez, a local child, trained in Japan to learn the art of sushi, whose secrets he brought back to his native land. His cuisine is refined, precise and respectful of tradition and will delight fans of the genre. Not to mention the pleasure of dining around the counter, in small groups, while observing the master at work! Be careful, places are expensive: it is essential to book in advance!

Here you can use day menus, sandwiches, farm chickens and typical "platos combinados". In the season, mushrooms and game are also prepared. In short, it is a typical village restaurant where hikers find at any time anything to eat.

Good value for money in this excellent restaurant that relies on seasonal products to elaborate creative dishes and delicious meats "a la brasa". A few specialties of the house, just to whet your appetite: millefeuilles of foie gras, apple and goat cheese; grilled octopus and potatoes confit with paprika; cod with sautéed asparagus... French toast with vanilla sauce or brownie with white chocolate fondant for dessert... The decor, sober and modern, offers a very pleasant setting in the heart of Pamplona's historic center. Superb address!

A good place to treat yourself to grilled meat! This traditional asador treats its customers to beef ribs a la brasa, lamb and suckling pigs. Charming traditional decor, where you can even try the cider served directly from the kupela (barrel). Some suggestions of dishes to get an idea of the place: pimientos del piquillo a la brasa, sautéed artichokes or terrine of liver of the moors, beef solomillo... The restaurant also offers the typical cider house menu with chorizo with cider, cod tortilla and beef rib. A treat!

In the heart of Calle Laurel, an unmissable meeting place for tapas lovers, the Torrecilla bar is famous for its pintxos prepared on demand, especially the one made with fresh foie gras a la plancha, served with onion jam and goat cheese. The pintxo de solomillo (fillet of beef) with honey and mustard sauce, the pintxo de magret de canard (duck breast) or the zamburiñas (black scallops) a la plancha are also a firm favourite. All this is of course accompanied by a fine selection of wines!

Located in a former car repair shop, this place has undergone a meticulous renovation, awarded with a design prize, to become the trendy establishment it is now: the Trastienda del Colmado. The industrial atmosphere does not detract from the warmth of the place, the restaurant serves a fusion cuisine between Navarrese gastronomy and Latin influences. The place is also known for its cellar and for its very successful cocktails.

Located in a former pilgrim's hospice that has been in operation since the early 16th century, this charming restaurant has been in the hands of the Rayón family since the 1970s. José officiates in the kitchen, and Alvaro is both head waiter and sommelier. In a Castilian decor, you can enjoy a delicious traditional cuisine, and in particular good hunting products (pigeon, partridge, woodcock ...). The building itself is beautiful and is arranged with great care. A very authentic and high quality address.

Tap de Suro opened in Puigcerdà in 2003, before launching another restaurant in Barcelona in 2015. Here, in the heart of a superb wine cava, you can enjoy very regional specialties, skilfully presented and very tasty: Escalivada amb pernil ibèric, ous estrellats amb pernil or beautiful plates of tapas of Iberian cheeses and cold cuts, to be washed down with very good wine. There are also some vegetarian options. The atmosphere is elegant and the service pleasant and smiling. Don't forget to make a reservation.

This bar-restaurant is certainly not with its charm, but has the advantage of offering a rich breakfast (coffee in milk and croissant) in the cafeteria, whose sun terrace is ideal for the aperitif of the midi, and for lunch in the form of an express menu or à la carte, on the floor. On the evenings of opening the slopes for night skiing, the restaurant also offers all-mountain specialities: fondue, mash, trinxat and grilled meats, to irrigate wine from the region! Booking recommended in the evening. free wifi.

Please note that some afternoons and night skiing evenings, Chillout Masella Night After Ski evenings are organized on the cafeteria terrace.

It stands in front of the slopes and is a must in Masella: you come to this chalet-style resto-bar for breakfast, lunch, a coffee break and/or a fiesta in the evening. On the menu: tapas, salads, entrepans (small sandwiches), and hamburgers - beef or chicken - generous (so generous that finishing it is a challenge). The portions are generous, the staff very friendly, and the evenings - sometimes with live music - can be quite crazy, gin and tonic. A good place to relax.

This family restaurant, which opened in 2011, is an excellent restaurant featuring local products, prepared according to recipes handed down from mother to daughter. The result is truly superb, stimulating the taste buds as much as the imagination: for example, you can taste the Arròs del Delta de l'Ebre amb gambes i el seu "fumet" (Ebro Delta rice with shrimps and its "fumet") or the bistec de vedella amb salsa d'Oporto i fetge d'anec saltejat (sirloin steak with port sauce and sautéed duck liver). Service with small onions.

La Cayena is the place to be if you are a traveller. Pabo, Mónica and their grandchildren, Nico and Martín, have travelled around the world and brought back various experiences and influences, including culinary ones. For more than ten years, the restaurant La Cayena has been offering a culinary journey to the four corners of the world: Mediterranean salads, Thai woks, Japanese tempura, Italian and Moroccan specialities, Tex-Mex, Indian or Pakistani cuisine... Made with local products, they are served on the terrace and prepared with love!

At the origin of this avant-garde restaurant: Iñaki, a native of Laguardia, and Carolina, from Ecuador. The young duo imagined this elegant restaurant, where their respective cultures merge through inventive, personal dishes, executed with impeccable technique. According to the seasons, you will taste for example marinated scallops, a carpaccio of gamba with hazelnuts, lasagna with leeks, squid and ginger cream, a candied suckling pig... For lovers of new flavours, with a touch of exoticism!

He showcases volcanic cuisine by working with the region's emblematic products, such as Olot potatoes, black mushrooms and Santa Pau beans. Try, for example, bread shells with ham and preserved onion jam, or veal escalope with ratafia sauce and mashed potatoes. For dessert, a small chocolate volcano with yoghurt ice cream and red fruits should punctuate the meal in a delicious way.

Located in the volcanic area, in the heart of the natural site of Font Moixina, which gave it its name, this restaurant, which is over a hundred years old since it was founded in 1890, offers traditional local cuisine. Co-founder of the Volcanic Cuisine Association, it offers, for example, turbot of the day with morel mushrooms, codfish with onion, honey and creamy sweet potatoes or apple fritters. All this can be enjoyed in this beautiful, spacious and bright place or on the terrace.

On the road from Zubiri to Larrasoaña, in a beautiful roadside caserío, here is a surprising address that will delight fine gourmets! On the ground floor, the place looks like a typical village bar, with its counter and wooden tables. It is upstairs, in the restaurant area, that chef David Yárnoz works wonders! Delicate and innovative cuisine, to be enjoyed in a rustic and authentic setting: this is obviously the best address in the area. Strong appetites will opt for one of the two tasting menus (12 or 14 courses).

Traditional and copious cuisine in this tavern with a rustic decor. The place is particularly prized at aperitif time for its impressive choice of pintxos! Often crowded, always friendly, it is a good place to treat yourself to some tapas. If you have trouble identifying what some of these delicious little Basque bites are made of, don't hesitate to ask the waiters for a little more explanation, some of them even speak French. Certainly one of the most popular addresses in town.

In this small tavern with a marine decoration, you will taste delicious fish and seafood, cooked with a touch of creativity. The menu is simple, because the products are fresh and of good quality. You can sit in the small room on the ground floor or in the room upstairs, more pleasant. The restaurant was also awarded the Bib Gourmand by the Michelin guide in 2021 for its quality services and reasonable prices. The restaurant has already acquired its reputation, so don't forget to book!

At the head of this place opened in 2016, Domingo, ex-commercial in the oil sector, but also passionate about cooking and music, hence the choice of the name of the restaurant, in reference to the group Massive Attack. The idea, to propose some simple dishes with a great requirement as for the quality of the products. On the board, the suggestions of the day, deleted when there are no more. We recommend tasting gazpacho de bettarada, the Canary name for beet, prepared with excellent Jaén oil or Fagajesto, a Canary cheese, half goat, half wood, from a small village south of Gáldar. A small selection of wines and homemade beers. Just like the dishes, the room is bare, but not without charm, with a large barra and some tables.

Just a stone's throw from the Plaza Mayor, this tapas bar, with its Andalusian feel and interior patio, offers romeritos, small sandwiches filled with rosemary bread, thyme and cheese. We suggest the ones with bellota ham, smoked salmon or goat's cheese. You can also try good fried fish, cold cuts and other raciones. The place is very appreciated by the locals for its warm atmosphere and its correct prices. Friendly staff with good advice.

The hotel has its own restaurant, which offers tasty home-made cuisine made with local products. On sunny days you can sit in the veranda, which is very pleasant, or in the rustic dining room on rainy days. We recommend the fresh, tasty and well-prepared chipirones a la plancha, as well as the soft and succulent fish cake. For dessert, don't miss the rice pudding and cheesecake, real delights!

Opened in 1995, this establishment of great tradition is renowned for the quality of its grilled meats. They eat quality products that are cooked in a charcoal oven, which gives a unique taste. The most famous dishes are, chuletón de buey a la piedra, côte de boeuf; chulletillas de cordero, lamb chops; bacalao a la brasa, cod papillotes; mollejas de cordero,calf sweetbreads; pimientos del padrón y huevos con jamón. All this is accompanied by a good selection of wines and served by a professional team.

In a retro décor dominated by a gingham motif, this family restaurant offers succulent local meats, prepared with care. Amongst other things, you can enjoy a hearty rib of Avila beef or tender suckling lamb. The menu also offers Iberian cold cuts, tapas and salads. There is very little choice of fish. The daily menu, whether during the week or at the weekend, offers good value for money. There is also an outside terrace where you can sit and eat. Good service.

We love this tourist restaurant, which stands out from other establishments because of the quality of its dishes and service. We recommend the menus, which are always generous and give you a good overview of their traditional cuisine. You will also have a varied choice of starters and main courses. In summer, you can enjoy the cocktail bar and its pleasant terrace, hidden behind the restaurant. There is also a more intimate terrace for romantic dinners. Generally fast service.

El Tupi is the bar-restaurant frequented by the inhabitants of the village. In fact, it's the right place for those who want to eat well at a very reasonable price. The whole Palacios family is involved in the cooking and offers a copious menu that changes every day. The cod au gratin served every Friday is not to be missed. The motto of the place is "keep calm and enjoy" and one appreciates the inimitable friendly Spanish atmosphere. For lunch and dinner, all classes mix and enjoy the delicacies with a glass of wine or a beer.

It is not the space that will be lacking in this old bodega transformed into a restaurant and now run by the third generation. You will also not miss the "lobito", a small wolf whose remains are hung on the wall, a trophy brought back by a distant ancestor. In the big is beautiful section, you will also have the fireplace, in which you can cook a whole beef. But it will not be there that the grilled meats, of good quality, will be cooked, which can be served with a whole series of vegetables. Once you are full, you can go out to contemplate the old stables, which are also part of the complex and whose patio can also be used as a terrace for the restaurant. Recommended for large eaters.

It is a beautiful and cozy restaurant, with exposed stone walls and wooden ceiling, located in Manresa, in the province of Barcelona. If you decide to go there, you will taste the authentic recipes of rice and paella of the Catalan grannies! Whether you go alone, as a couple or with your family, you will feel at home in this traditional establishment. We recommend the rice with butifarra, rice with veal and rice with squid and shrimp. The restaurant also hosts artistic events and concerts in the evening.

Golden and brown tones for this very small space, with some stools in the bar and some tables in the dining room. A restaurant opened in September 2017 by Pedro Sánchez, after sixteen years of good and loyal service at Casa Antonio, one of Jaén's culinary references. No menu but a menu of a good ten proposals that fluctuate according to the market and whose creation can be seen since there is no separation between the kitchen and the room. We should try some of its specialities such as grilled Motril shrimps marinated in partridge juice, kidney kidneys with caviar, or eggplant fritters, served with bacon and blood sausage. And why not finish with a melon in wine, served with bitter almond ice cream.

From this beach restaurant, we will first appreciate the terrace which offers pretty views of the sea. As for tasting, it is the place to enjoy fresh fish and seafood, with a focus on the day's selections. It has also made a name for itself by regularly organizing tuna butchering workshops, until a Japanese master of this art, Nobuyuki Tajiri, came along and cut up a 120 kg bluefin tuna specimen, caught in the wild in Mediterranean waters. You are not guaranteed that it will always be there, but if you are visiting, find out more about it.

Located right on the seafront, in a very quiet corner at the entrance to Sant Andeu de Llavaneres, this family restaurant has been serving fish specialties (sea bream, sea bass, turbot...), and seafood since 1955. For a more informal meal, don't hesitate to opt for raciones to share, like the delicious croquetas with mushrooms and scampi, grilled anchovies or canned cockles. Attentive service for a very good quality-price ratio. Also a good selection of wines. Reservations are recommended.