The best restaurants Spain

I fell in love with this restaurant, which is surprising to say the least. Antonio Garcia, the chef trained in France, works on his dishes both in terms of taste and presentation. It is a market cuisine, Mediterranean and international, where the products are organically grown. Pork and suckling lamb and zucchini, quail salad, steamed octopus, small squid, surprising homemade desserts like lemon mousse with fresh cheese, the list is long and evolves throughout the year. And as the kitchen is open you can see the chef at work.

Here is an establishment with a warm decor, where the quality products of the region (mushroom soufflé, seasonal vegetables and, of course, jamón ibérico) are highlighted with talent. Many hearty dishes, a tasty homemade pâté made of the product of the hunt, not to mention good wines, including an excellent agua dulce de Villalúa, all served by waitresses in red suits. Manuel Garcia, the friendly manager, organizes from mid-February to the beginning of March the Gastronomic Days of Hunting. This happens every two years.

A mythical place, known by all the local population as well as the tourists. In the bar room, the walls are covered with old photos from the hippie era. There is a great atmosphere in the evening, with a joyful mix of village grandfathers and young people from all over Europe. In the restaurant part, they serve à la carte meals, with good fish. Very good value for money. You can eat everything here, especially grilled fish. It is also a good place to have breakfast. Not to be missed for the nostalgic of the sixties..

This restaurant offers, almost with its feet in the water, an excellent cuisine in a very neat and well shaded setting. The chef, Jérome Palayer, prepares a refined cuisine that gives pride of place to seafood, but also offers grilled meats (filet mignon and bavette à l'échalote) and informal dishes, such as a selection of six burgers or large salads. The place is frankly pleasant, with a chill-out style decoration: we could spend the whole day there! Also perfect for a drink.

Founded in 1934, the restaurant Ca N'Alfredo is an institution in the city that offers typical Ibizan cuisine such as Guisado de pescado or Cuinat (typical of Semana Santa), excellent soups but also good paellas, fresh fish and homemade desserts. The owner, Alfredo, is often there to monitor the quality of the service. You will find an extensive wine list of wines from the islands and the peninsula (about a hundred) to accompany your dishes. A good place to taste the traditional flavours of Ibiza.

This restaurant is housed in an exquisite 19th century to the beautiful garden, located off Villaverde and on the road of Oliva. It will delight you with its Canarian good, fresh produce, and its local wines - including the famous Stratus of Lanzarote, Malvasia, in white and rosé, a sure bet! To make your mouth water, discover hot goat cheese of the country and their honey, Vieja, fresh fish and typical of the region, roasted and served with fresh vegetables and boiled potatos! On the menu, a multitude of the country that will make you want to return to enjoy them all: vinaigrette octopus and vegetables, assorted cheeses of Fuerteventura, scrambled eggs with sausage and leeks, cod tortilla... House specialities: meat from the barbecue, fried kid and fresh fish from the island (grilled grouper, Galician octopus with), beef stew goat, rabbit Mahoh style, roast Suckling Pig... The choice and flavours! As for sweets, quickly try the speciality here including the mousse Gofio, Catalan cream, or the chocolate nappée fig! Impeccable and friendly service, made by a team of 7 people. The place is also a charming rural hotel with pool!

Bodega founded in 1938, with a beautiful decoration of exposed beams and barrels, whose lids painted by visiting artists make up the curious "Museo Redondo". A la carte, traditional recipes such as caracoles a la riojana (snails) are served alongside more contemporary dishes such as ravioli with liver béchamel sauce, Iberian pork with chimichurri sauce, or tuna tataki. Also good tapas to share, such as tortilla, Santoña anchovies and typical rabas. A good address!

Iago Pazos and Marcos Cerqueiro, creators of Abastos 2.0, pride themselves on serving food so fresh that they don't need a refrigerator! Their gastronomic concept is divided into two spaces: on the one hand, the tavern, located in the heart of the Abastos market, and on the other, the restaurant, with its chic and modern setting. Every day they offer a menu based on three different fish dishes in the tavern. Obviously, the dishes change according to the inspiration of the day and especially the products of the market. Don't forget to book your table!

Just a few tables and a small outdoor terrace (with a tree growing in the middle!), this is a restaurant with a warm and intimate atmosphere. Helena, the owner, offers tasty home-made dishes, often made with organic (or even gluten-free) products. Falafels, vegetarian burgers, vegetable gratins, inventive salads, soufflé filled with goat cheese and vegetables, muffins and cakes to die for. It's also a great place to have breakfast in Es Pujols. We love it!

Can Xifra is located in an old farmhouse halfway between Sant Gregori and Cartellà and is well known in the area. Three generations of women from the same family have been working to ensure that customers can enjoy their meal. Here they eat a variety of Catalan specialities: they start with a variety of embotits, before being tempted by the star dishes of the place such as conill a la rabiosa (spicy rabbit) or rostit de pagès (farmhouse roast). Perfect for those who want to discover the typical dishes of the Catalan hinterland. A delight.

Turning in the small streets, one inevitably ends up in this very small space with a vaulted roof and one returns there because its customers are faithful. He is English but won over by the local heat, she is Andalusian and just as friendly. A small bar and a few chairs along the wall but we often stay standing, which is not serious since everyone talks with everyone. The tapas are renewed regularly, but don't hesitate to take advantage of it to try the Olot potatoes, one of the specialities of the house.

This former restaurant of an old postal station, meeting point of the inhabitants of the region has preserved its charm. Large space with red walls, floor tiles, beams and fireplace. With a great specialty, grilled or grilled meat cooked in wood, including the meat of the Armentera, lamb of meadow grazing that mood baked or stuffed with sweet sausage. But as it is also'more than grilled ', we can, for example, test veal and chicken chunks, a family recipe, des of Palamos, an assortment of Catalan sausages (meat, black and perol) served with flageolets and onions or a lukewarm cake to the three vegetables. All accompanied by wines of OD Empordà, of course. The summer terrace is surrounded by flowers and aromatic plants.

Located in the ethnological park of Tagamanent, this restaurant occupies a beautiful masía with splendid views. Here, only seasonal and local products are cooked. Chef Ignasi buys from small producers in the area to prepare an excellent Catalan cuisine of the soil, served in the form of a buffet. After your meal, don't hesitate to visit the Casa Museo l'Agustí, a small ethnological museum that reconstructs rural life in 19th century Montseny.

A small French evening canteen run by the inspired barman Charles and his communicative joie de vivre, the 1805 bar is located on a square in the picturesque Sa Penya district. On the menu: mastered hexagonal specialities such as croque-monsieur, goat's cheese salad, entrecote steak and of course the mussels and chips (home-made!) which have partly made the reputation of the place. The other part probably comes from the man's masterful cocktail-making skills, with the Green Beast, based on absinthe, lime and cucumber, as a star attraction.

Here is the opportunity to grow a big coconut tree since to host its brand new gourmet market, Seville has chosen the old Lonja de Barranco (auction), the work of our national Gustave Eiffel, built on the banks of the Guadalquivir. Opened in November 2014, it aims to be a reference point for Seville's gastronomy and to promote the Andalusian, Spanish and European culinary traditions. With this in mind, all products are subject to strict quality control, a guarantee of freshness and authenticity for the visitor. To enjoy this space of more than 1,200 m² with 20 gastronomic points, you will have three types of access. On the first floor, a restaurant, accessible by stairs or an elevator, offers a very complete menu (parillada of green vegetables, langoustines, prawns, prawns, an assortment of fried or plancha fish, tartlet with tomato jam and quail egg, eggplant in tempura....) and a classic table service, with a nice view over the surroundings through the bay windows. On the ground floor, you will find a large number of stalls dedicated to a specific theme: a salmotheque, a galician pulpería, seafood still alive and cooked to the minute or a space dedicated to cheese, etc. Even if, like most French people who visit this stand, you may be surprised by the under-representation of French cheeses in its selection, the quality and variety of the products on offer are worth joining this new space. There, two options: you can enjoy it on the spot, tap on the barra, or take it away. The last asset of the place is the very large terraces overlooking the Guadalquivir.

Gastronomic cuisine in the form of small rations, in a modern and informal setting: this is called a "gastrobar" in Spain. And this one is undoubtedly the best of its kind in Valladolid! It serves traditional cuisine revisited through the prism of modernity, with great care given to the quality of the products and the presentation of the dishes. In addition, the staff is attentive and will be able to advise you in your choices. Superb address, but be careful, you have to book in advance if you wish to have a table.

In front of the Sierra de Aramo, it offers roborative but delicious cuisine, accompanied by very good ciders, and makes the local specialty, Afuega 'l Pitu cheese, which you can choose in sauce, to accompany the other specialty, parilladas, but also salads, which will be present in some desserts. You can also taste the cachopo or the tortos (small corn cakes) crowned with ham, goat cheese or scams. If you are hungry or many, choose the copiers, sarten (potatoes, chorizo and eggs or gambas). Home dessert, why not a lemon sorbet in the cava? You have three spaces to install: the bar-bodega entrance, the restaurant but the terrace is advised, with views of La Gamonal and Magdalena. Last little, Liliane, the patron of the place, speaks French. 

Located in the center of Felechosa, it is one of the very good restaurants where to taste local specialties. The place boasts a kitchen and a traditional methodology, and a taste for hunting and its products by trapping many deer heads on the walls of the restaurant and offering a small space of takeaway products at the reception. At the map, the boar carpaccio, a salad of perdiz, but also of cod or grilled grills, the whole range varies according to season, but also some touches of modern creativity with fine cans of the puppies accompanied by a young shoots of garlic. It is also here that you will be able to enjoy the panchón, since it is the only institution to put it on its map all year round. We'll get into the bar corner or the big room. 

The Asador El Fogón de Etayo is our favourite address in Puente La Reina, where you can enjoy excellent regional cuisine in a pleasant setting, blending old stone with contemporary details. Grilled meat and fish, fresh vegetables from the garden (artichokes, asparagus, peppers, etc.): this restaurant relies on good seasonal produce to offer traditional dishes. Don't miss the pochas au chorizo, a very tasty white bean soup, as well as the unavoidable grilled meats "a la parilla".

Patrick, a Frenchman who has lived in Menorca for many years, offers French specialties combined with local produce. The menu varies according to the season... and the imagination of the chef, always ready to explore new trends. Some suggestions? Duck confit with orange and carrot purée with cumin, aubergine-tomato crumble, vegetable Tarte Tatin... The place is very pleasant, starting with the terrace-pergola open in summer. In winter, it's best to head for the welcoming indoor lounge. Excellent wine cellar. We love it.

The most famousasador of the city, where they have been grilling superb beef ribs since 1963, to be enjoyed with a good bottle of cider! A little far from the historical center, the restaurant occupies a modern room: the walls are entirely covered with light wood, wood in which were carved the broad tables occupying the vast room of service. The atmosphere is very friendly, with the asador welcoming both regulars and meat lovers passing through the city. An essential stop for carnivores!

A few steps from the cathedral, this Palacio du Gallego has been located in a building of the late sixteenth century since 2017. You can also say that you will be placed in a beautiful space and that the pleasure will first be that of the eyes, including when the selected dishes are carefully presented. Here, traditional cuisine is on the menu but sprinkled with innovative touches. For example, we can try the risotto to mushrooms and parmesan, but we recommend home specialty, truffle eggs, iberico ham and white gambas, prepared and served per minute, a delight. Aubergines with honey and liver million will also be able to treat you. For more informal cuisine, you can join the tasca, or choose the interior patio and its BBQ barbecue.

The best pintxos bar in Hondarribia, without hesitation! First of all, plan to arrive early to find a place on the terrace, as the house does not take reservations. At the counter, you will find a bevy of very appetizing pintxos, but we advise you to order à la carte to try out more elaborate preparations. The "huevo mollete" and "hondarribia", which have won numerous awards in pintxo competitions, are not to be missed, as is the delicious "txerribeltz", pork in three textures with beetroot mayonnaise. Divine!

This lava-stone-walled pizzeria was opened in 1992. A veritable Italian showcase, you can enjoy delicious, generous pizzas. Save a little room in your stomach for the homemade chocolate fondant and ice cream. For the record, the pastry chef, Noël, was trained in ice-cream making at Lenôtre (Paris). The pleasant service and relaxed, lively atmosphere make this a place not to be missed. Groups (6 to 8 people) can occupy a smaller room for greater privacy.

La Puerta del Pardon is an exceptional hotel and restaurant. The stone building has been renovated with exquisite taste, blending traditional heritage and materials with a touch of modern design. The view of the surrounding countryside is as relaxing as one could wish. The 7 rooms are comfortable and warm. As for the restaurant, you can enjoy a tasty traditional cuisine in this charming setting. A warm and attentive welcome, quality meals and a well-cared for décor. All the ingredients for success!

A Parte Vieja institution since 1980! This tiny tavern has only one table, the famous Mesa 19, which must be reserved in advance for the chance to eat there. Otherwise, like the others, you'll have to lean back at the bar to taste the Bar Nestor's specialities. The divine tortilla, to begin with, is invariably served at 1pm and 8pm (you'll have to reserve your share by noon, as it is so much in demand!). Then the excellent tomato salad, roasted peppers, and the best prime rib (txuleta) in town. Always crowded!

An essential stop on the road to the pintxos of Donostia! Located in the Gros district, not far from the Kursaal, the Bergara bar offers miniature cuisine in a modern setting. Don't miss the emblematic pintxos of the house, such as txalupa (mushroom and scampi gratin) and bacalao ajoarriero (cod-based), but also foie gras with mango jam, itxaso (monkfish with leek cream), scrambled eggs with anchovies and peppers... Everything is delicious and well explained on the map: handy for beginners!

Nothing to fear from those Meigas (Galician witches) to whom this restaurant near the English working-class district pays tribute. While it retains its dual Basque and Galician inspiration, it also spices up its menu and dishes with a modern touch. In a minimalist yet warm decor, you can opt for his restaurant or prefer the barra. Whether you're enjoying boletus carpaccio with pine nuts and parmesan, kokotxak (cod) or Huelva prawns, you'll be spoilt for choice.

Awarded the gold medal at Navarre's Pintxo Week in 2017 for its famous "boomveja" (lamb-based preparation), this bar-restaurant offers creative cuisine to be enjoyed in the form of pintxos or a value-for-money 5- or 7-course menu. Young, inspired chef Iñaki Andradas is at the helm, having become a master in the art of combining the roots of traditional Navarrese gastronomy with the various contemporary elements and movements of haute cuisine. A culinary voyage in store.

Since we are in Guadix, we might as well go to dinner in a restaurant set up in a cave and we will reach the heights, to the north, beyond the railway station. Specialized in grilling since 1998, the small brewery of the beginning has grown and has become the reference in its field, high quality meats, grilled over a wood fire. This earned her the National Gastronomy Award in 2016. To enjoy its large boards with very large grills, you can sit down in one of the many corners of the restaurant. Small appetites abstain, but for others, pleasure is guaranteed. It is better to book if you want to spend the weekend.

Since 2016, this restaurant has moved to a brand new location on the emblematic Carrer Santa Clara. Here, the art of "slow-food" is practiced. The menu is based on local and seafood products, prepared with taste and passion by Silvia and Toni. Es Tast de na Silvia offers gastronomy based on old recipes revisited in Silvia's very personal style: fish and seafood, meat and charcuterie, seasonal fruit and vegetables, artisan cheeses. An intimate meal that brings you closer to authentic Menorca.

Certainly one of the best kept secrets in Ibiza. In the heart of a typical Balearic landscape, a crystal clear beach hidden between cliffs, fine sand and pine forest. Amante Ibiza, overlooking the bay of Sol d'en Serra, has a "rural" restaurant, offering a simple and very well made cuisine, based on ecological products, while in the coal oven grills delicious pieces of meat and fish. In high season, there are open-air movie nights, and from Monday to Friday you can participate in morning yoga on the beach.