The best restaurants Spain

Fuenteheridos has many good restaurants… In a rather rustic setting with fireplace, it serves well-nourishing, well-nourished family cuisine before or after hiking: Chestnut soup, vegetable vegetable revueltos, charcuterie plate (sausage) and, when it is season, freshly picked mushrooms. Note, as a bonus, the possibility of staying in rural accommodation (from 50 € to 70 € for two persons).

The pistachos salsa pavo ("turkey à la pistachio à la pistachio") is the star star of this restaurant, one of the first to engage in fusion cuisine. Also taste turkey with caramélisée pear.

With its terrace on the top of an old stone staircase overlooking Calle Princesa, this small, Brazilian bar-restaurant offers all the best specialities from Brazil. A good address, even if prices by tapa are a little high (€ 5).

In a contemporary and minimalist decor, you can enjoy a regional cuisine revisited with a modern touch. With a beautiful presentation of the dishes and a wise selection of quality products, this is the best address for a meal in Plasencia. You can try the typical Torta del Casar, beautiful plates of Bellota ham and local cheeses, cochinillo (suckling pig) confit, but also homemade hamburgers, with a superb slice of veal... a delight. Good selection of wines of the region.

This address is perfect for small committee meals. The intimate setting and the friendly servers, but always distance, will give you a pleasant time.

The cuisine, innovative but frills, is up to what is expected. The bluefin tuna tartar is excellent.

Near Calle Larios, since 1967, an intimate house in the heart of many residents of Málaga and de turistos for its atmosphere and the variety of grand tapas served at the counter, on terrace or in the room with white tablecloths. Don't be shy, be sure to impose high and high standards on the old bar, for camarones tortillas, du al pilpil (tangy salsa cod) or callos. At the service, a team of old guard who knows the music well.

The dining room is bright and refined, and the cutlery is in the most classic style. It is a family united around the same cause that welcomes you, the Txapartegi brothers and their aunt. The young chef, Gorka, already has a background as an artist that allows him to do the cooking he loves, traditional and inventive at the same time: egg with truffled potato and garlic soup, candied artichoke and his veil perfumed with bacon... The fish is not à la carte, as it depends on the catch of the day. In the adjoining room, there is a tavern at more accessible prices.

The rustic establishment offers authentic, authentic cuisine that makes the most of ocean and organic products: peppers to Aux anchovy, candied cod, lamb or grilled tuna in the chimney… Friendly service. Only a little bit, the portions are not always generous.

This casa is the result of a long history. The restaurant opened in 1980 in another street and was then a "simple" tapas bar. Due to its success, it became a "real" restaurant, until it was selected to represent the restoration of the Valencian Community, in the Seville Exhibition in 1992. Since 2000, it has occupied its current space, located in a 17th century building, larger than the previous one. On the menu? Traditional meat dishes and recipes based on black truffles.

Located on the heights of Betancuria, this princess house is a restaurant, bar and also a rural hotel. It has been handed down to its owners from generation to generation since the 15th century. On the restaurant side, you will have the opportunity to taste Canarian dishes, on a beautiful terrace or in a nice patio. On the accommodation side, the place offers five rooms, single or double, each furnished in a different style. The plus, a terrace with a swimming pool on the top and nice views of Betancuria and the surroundings.

A beautiful area overlooking Sant Pol beach, the sea and the boats and which can be enjoyed through large glass windows, this is the first of the restaurant. Immediately joined by a beautiful philosophy of gastronomy, no future without memory of the past. It is translated into plates that highlight home specialities, rice, fish and seafood. Amateurs will appreciate that oysters come from Marenne-Oléron, but local auctions are also being assessed. Do not hesitate to test grillées mussels, small garlic fries or squid with caramelized onions and fennel fennel fennel. But try to book rice for the broth served with a lobster, a delight. A hot-cold cream and orange caramel can punctuates this journey.

A privileged location in the splendid architectural whole of Sant Sebastià with view from above on cliff of Llafranc and the sea in bottom, it is well the first more EC restaurant. With the key, a particularly bright space where the neighbourhoods and their light, of day and night, will be always visible, either of terrace, or through bay windows. Side tastebuds, priority is given to the product, perfectly respected and emphasized with Article Known for its fish and its seafood arrived live at shouted of Palamós or for its delicious rice dishes, he appreciates himself throughout the suggestions: pica pica starting, interfering anchovy L'Escala, croquettes of sepia, clams to marine and small fresh lettuce with the following petit four the tarte tatin with pear accompanied by an ice cream to cinnamon, via the "Torradet of arròs", the house speciality been used with turbot and prawns as Palamós. And which has beautiful appearance in its large frying pan. An experience which is worth really the detour. One will have in heart to hold in this restaurant often taken by storm, in particular in summer.

This place is also very beautiful 4 star belonging to the Mas de Torrent group. Built in a former 18th-century coaching inn whose spirit was kept for its layout, it now offers 9 rooms, decorated in an exclusively marine style. In the inner courtyard, a beautiful double staircase stone provides access to the various rooms. As they dominate they-also a cliff of 175 metres, everything was done so that you can enjoy the magnificent views quarter, from sunrise to sunset.

Set in a fully renovated sixteenth century farmhouse, this hotel is renowned for its gourmet restaurant, which is part of the cuina of the Empordanet, kitchen of the small Empordà. The credo of its chef, Joan Carles Sanchez, create a market cuisine favoring the food of the Empordà. While making them tasteful and innovative. Near Pals, the flagship product will be the rice to which the restaurant devotes a special menu. With inspiration, you will be able to taste grilled topens at Galician accompanied by a compote of onions from Figueres, sauted pink shrimp from Palamós and of course party to rice. Like cassola rice, bomba rice served with different meat, chops, sausage, chicken, rabbit and fruit; black rice from Empordà, Bahia rice accompanied by seiche, langoustines, clams and mussels or "the sea and mountains" mixing rice Nembo, calamars, low court chicken, octopus and candied beans. At dessert, it is recommended to continue the tasting with a milk rice ice cream served with the orange biscuit. Even commitment to local products with regard to the cellar, dominated by DO wines of the Empordà.

Becoming a 4 star boutique hotel in 2014, Es Portal also offers 8 very nice rooms and a suite with views of the very garden but also on the Montgrí and the Pyrenees. Large outdoor swimming pool available.

Opened in 1970 and renovated in 2015, Café Balear offers an interesting daily lunch menu. Very popular with the locals, this is one of the best restaurants in Ciutadella, with a long queue of customers in the summer (we highly recommend taking a seat around 8pm at the latest to avoid the wait). Once you are settled, you will enjoy a typical Menorcan gastronomic experience, based on products brought back every day from the sea by the Rosa Santa, the restaurant's fishing boat.

"The Queen's Market" operates all day long. When you wake up, you go for a coffee-croissant or scrambled eggs; at noon, you are inspired by the large slates hanging behind the counter and the open kitchen to choose from the multitude of tapas. At dinner, you can enjoy the setting of the designer restaurant, elevated and bright, where you can sit at large wooden tables to enjoy tuna à la plancha or brochettes. In the evening, we will have a drink in the trendy Gin Club, which offers 30 varieties of gins, including the homemade MojiGin.

Hidden in the middle of the small streets of the district, La Malontina (ex-Tragantúa) is a real gastronomic success story. The small room with a dozen tables makes the restaurant an intimate corner that will welcome couples as well as small groups of friends. Don't hesitate to ask for advice from the charming staff. Brie's empanadillas or treats, house classics or the chef's suggestions make his "traditional and evolving" cuisine a real feast. And save room for homemade desserts!

Es Ventall is a restaurant opened in 1982 by the Bonet family, offering ibicenca and Mediterranean cuisine that has nothing more to prove, as the large proportion of attic premises is proof. Traditional recipes such as bullit de peix, sofrit Pagés and also some creative dishes prepared by the son of the owners who became the chef emeritus, Jose Miguel Bonet Cardona. Some of his creations include the tartar of espardenyes (sea cucumber) with orange or the salad of mollejas (sweetbreads) and caramelised chicken.

Housed in an old mansion that has been completely renovated, just a stone's throw from the historic centre, Chef Juanjo Ruiz and Remedios Romero welcome you to one of the best restaurants in Cordoba! Casa de Manolete Bistro offers refined cuisine on weekdays à la carte, while A Flor de Piel Restaurante is the more gastronomic version with a choice of 2 tasting menus served in 9 steps or 10 steps, accompanied by a guided tour of the Palacete.

Housed in a former 19th century palace, this restaurant of the Seville Hotel School offers a dining room on the first floor and a pretty cafeteria-bistro in a very elegant patio. Refined and delicious, the cuisine adapts to the seasons, but you can, for example, enjoy a cold soup with almond milk, a carpaccio of langoustines with ginger ice cream, turbot with orange sauce, and finally a chocolate cake with a heart of mango cream. Your taste buds should remember it.

A ham museum? No doubt, you're in the Spanish capital! In the neighbourhood, tapas shops and bars abound and welcome tourists passing through and Madrilenians in a hurry. To taste the different flavours of the country's deli meats, here's an excellent, inexpensive address that celebrates its 40th anniversary in 2018. Pata negra, bellota or serrano can be eaten in sandwiches, by the piece or to take away. Despite the industrial aspect of these "museums", the experience is tasty! And the terrace on the Plaza Mayor is very pleasant...

An excellent restaurant for fish and seafood. Famous for its monkfish, sole or delicious bouquets, Le Phare also prepares, in its comfortable and comfortable surroundings, some well-known specialities (ajo blanco to apple and Grapes, pastel pastel, cuttlefish albóndigas, fish frying, rice dishes topped with rice dishes). It's chic, but retains the typically gaditane atmosphere thanks to some figures of gouailleurs and professional servers. Note, first of all, that in order to enjoy more economical in this excellent kitchen, it is possible to order in the bar bar dishes in tapas formula, and, segundo, that owners own another Faro in El Puerto. You will not be disappointed by the proposed preparations! Here too, you are waiting for the world to be there.

This is perhaps the best table inside the comarca, Michelin star since 2012. The restaurant with the white façade owes its name to the sumptuous and gigantic magnolias that trample in the courtyard. If at first glance you can be impressed by the apparent affinity of the place, once installed in the bright service room or on the charming terrace, you will quickly relax thanks to the friendly and warm welcome of the service team. On the plate, we are dealing with traditional, but also fusion, inventive and explosive colors, the new and talented chef Xavier Franco who is not for nothing. Ravioli de conill escabetxat (marined rabbit ravioli), Brandada of bacallà amb ceps, tripetes i olives (cod to fungi, trumpets of death and olives), Peix de la Blanes llotja, faves i botifarra negra the menta (Blanes market fish, beans and black botifarra to mint) are, among many other things, the program. A combination of fruit and jam cheeses, before a Clàssic flowing from xocolata amb gelate coconut (classic to coco ice cream) will complement a solid and delicious meal. Cave of connoisseurs.

Right next to the mosque, these bodegas, which owe their name to the mosque, offer a charming, modern setting where more than forty tapas are prepared daily. These are accompanied by a selection of wines, of which there are some sixty on the menu, including regional Montilla wines. For example, try a selection of Cordoba cheeses accompanied by mandarin jam, or a remojón, a salad made with cod, oranges and almonds. The quality is top-notch and the welcome pleasant.

With its yellow and blue façade, its rattan seats, its wrought iron and wrought iron tables and its resolutely modernist character, this is probably one of the most impressive restaurants in the region, or even in the province! Opened in 1919, the Aliança was first a bar, before becoming a gourmet restaurant with a master's hand by the Lluís Starry chef, it is now the girls of the cook who welcome the guests in their establishment to the new tropical-art cabaret, which they transformed into a versatile space. Indeed, we come here to enjoy a vermut or a good glass of wine between friends in the small spaces of the main room, that for lunch frugalement from some inventive tapas, or even solidly in the dining room, more confidential: preparations are Catalan, sea and land, executed with a point of contemporary creativity and presented with great elegance, and the result is superb! You will also enjoy a cocktail on the lovely terrace when the sunset comes. A very warm service team. Unavoidable!

Located in the village of Sant Climent, this restaurant is a veritable institution. Vicent Vila, an expert Valencian restaurateur and long-time expatriate in Menorca, has converted this former ^19th-century grain mill into a modernist restaurant specializing in rice dishes! The man honors his Valencian origins with a wide range of paellas and other superb arròs prepared according to traditional recipes, sometimes reinterpreted. Local products and straightforward flavors!

Right in the heart of Maó, Le Romero treats regulars and visiting travelers alike to fresh Menorcan-inspired seafood dishes in a more modern version. Fabio and Francesca, an Italian couple, will welcome you with a smile and will be happy to guide you according to your tastes: fresh fish and seafood (no meat) and organic vegetarian dishes to enjoy on the terrace or in the dining room. The entire menu is gluten-free, and products are sourced from eco-responsible production chains.

We come here for the really nice decoration and the relaxed atmosphere, dear to this good old district of Malasaña. With its colourful lights, its plants and its wood and metal decor, Ojalá is a real eye-catcher. In winter, the small restaurant is a ray of sunshine; in summer, it can also be enjoyed on the terrace of the charming San Andrés square. Its brunch with homemade pies and fresh juices is excellent and is naturally very popular with the trendy locals. In the basement, there is a charming room where you can have a drink... with your feet in the sand!

Emile Huguenin, owner of a restaurant in Bordeaux where Spanish opponents met, decided to follow his customers. This is how he opened Lhardy in 1839. It is said to have been the first great luxury restaurant in Madrid. The refined atmosphere remains around the 21 tables of the living rooms on the first floor and the address is still very popular with the Madrid bourgeoisie. Try the homemade speciality: guts and stew (cocido). On the ground floor, the consommé (caldo) and pastries are delicious at any time of the day. Closed in August.

A great Tolosa classic, known throughout the country for its excellent cuisine. This traditional house is famous for its chuletón a la parrilla (grilled prime rib) - the best in the world according to the American magazine Forbes! - served with absolutely divine piquillo peppers! The secret of its delicious meat lies in the art of cooking, an art that has been going on since 1954. As an appetizer, try Navarra asparagus or bellota ham. There is very little choice on the menu, but all the products are excellent. Not to be missed!

A small restaurant like we like, with a warm atmosphere, a marine decoration and generous invigorating dishes: the seafood soup or the unavoidable fabada, accompanied by a small white wine of the region. You can also enjoy good seafood such as razor clams, cockles and scallops, as well as fish such as grilled sole, monkfish or red mullet. It is located on the port and owes its name to the old barometer visible on its facade. A good address to try!

It is one of the world's most famous restaurants, held by the Roca brothers, famous and award-winning, who also take care of the Hotel Omm's customers in Barcelona. After getting a third Michelin star, it is now very difficult to get a table, but you can always try your luck… The gastronomic experience is worth it.

Not far from the Plaza Nueva you first enter a grocery store, and at the back of the shop with golden letters, there is a small bar where you can nibble on tapas. And it is one of the most famous places for montaditos, those little sandwiches with various fillings. On the walls, photos and bulls' heads testify to the house's strong taste for bullfighting and Holy Week. This kind of place, a classic of Sevillian life, is becoming increasingly rare, so don't miss it.

Under the arcades and close to the town hall, this central address makes it possible to make good meals with pleasant flavours with gazpacho, cod confit with fruit or beef fillet with mushroom risotto served with kindness. His speciality: el mojete, with potatoes and eggplants, and salmorejo. The house is known for preparing excellent tapas. To enjoy it all, you can set up in pretty indoor spaces or on a terrace to admire the view, day or night. The dishes are very generous and the price-quality ratio very good.

A stone's throw from the town hall, it is a very central place to rest. It is also famous for its good traditional cuisine highlighting local products: soups, pork meat in sauce.... We will also take the opportunity to test the great egabrense specialities, the adobos, tasty roasts and soups, caldos, prepared with Muscatel. The small terrace is a little bit on the street, so it is better to sit inside, which will allow you to discover the pretty interior patio and the collection of many old radio sets, not to be missed.

Located near the Puerta de Sevilla, this beautiful, bright white and beige space features local products. For example, there are small pan-friedespinacas con garbanzos (spinach and chickpeas) oresparragos trigueros con huevo, a local vegetable served with eggs, which only grows in spring and when it has rained. But also cod, fried, a la plancha or Cadiz style, with chilli, garlic and onions. Gachas dulces - a puree of flour and milk, flavoured with honey, vanilla or cinnamon - will round off the meal.

At the beginning of the very pleasant paseo de los Tristes, on a terrace with a wonderful view of the Alhambra or in a room in a rather pleasant post-modern setting (wooden parquet floor, raw tones, and furniture with straight lines), this renowned address, from the opening at the end of 2004, serves a sunny menu with the scents of the three cultures (Christian, Jewish and Muslim). Here, every day, a demanding international clientele follows one another in search of a special moment... In the kitchen, Al-Andalus' culinary heritage, reinterpreted and updated, takes on an air of harmonious and imaginative experience in terms of both presentations and flavours: coconut wolf fillet, chicken pastilla, bluefin tuna tataki, sea bass turban and zucchini, prepared rice, lamb couscous or rabbit stew. Valid for the East/West charter! Brought to the table with dynamism, this fine and quite original cuisine will be accompanied by crus picked in a wine cellar at the right temperature, among an interesting selection of local references and organic wines. Don't miss out on homemade desserts like rum cake with mascarpone cream and coffee mousse. All this to be enjoyed especially in the evening, to have, icing on the cake, a magnificent view of the illuminated Alhambra.