The best restaurants Côte nord Espagne

A magical place, facing the ocean, to eat a burger, pintxos, or more sophisticated dishes in the restaurant area - mostly fish-based. Inaugurated in 1998 in the Playa de Atxabiribil, El Peñón has three terraces on different levels. With its sublime view of the ocean, it is a privileged spot to drink a cocktail at sunset time. The restaurant's à la carte menu: tuna tataki, salmon tartar and sautéed chipirons are a tasty option. Also nice salads and several dishes for children!

In the modern part of Durango, an excellent table has been run by the Kortabitarte brothers since 1999. Here you can discover an innovative cuisine, combining local products with avant-garde techniques. A la carte, don't miss the unmissable huevos carbonizados (literally, "charred eggs") and the exquisite carrillera (simmered beef cheek). On Thursday evenings, there is a superb "de campeonato" menu, where you can try the tapas that have won prizes in various gastronomic competitions!

A modern day tavern located in the centre of Zumaia. The slate displays a wide selection of wines served by the glass, while the counter is loaded with tasty pintxos. But it is above all to feast on divine tostas that you come to this address! They are garnished with red tuna, cod, smoked salmon, anchovies... Tapas of great delicacy, served with a smile! For a more substantial meal, opt for the delicious cazuelas (small dishes served in terracotta ramekins). Our favourite in Zumaia!

Just a stone's throw from the Kursaal, this cheerful tavern from 1928 never fails to fill up! During the film festival, it is even one of the favourite places for journalists. In addition to its excellent daily menu and brasa specialities (octopus skewers, black pudding with peppers, hake), the place is famous for its excellent pintxos. At the counter, try the classic Gilda or the octopus with vinaigrette. Above all, don't leave without tasting the excellent tortilla (prepared on the spot) and the kompleto sandwich made with tuna, Ibarra peppers and anchovies.

The Bar Gaucho is an authentic and ancient institution in Pamplona, whose counter is besieged by customers both in winter and summer! Its inventive pintxos have won numerous awards, both in the mix of flavors and in the presentation. Lovers of quietness, avoid this bar always full. Among the many combinations available(huevo trufado and tortilla in particular), don't miss the pintxo de foie, a classic of the house. More than just a pintxo bar, the Bar Gaucho is the soul of Pamplona.

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. 

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!

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".

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!

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.

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!

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!

This is a traditional cider house that only opens its doors during the Txotx season. On the menu: chorizo in cider, cod tortilla, cod with chilli peppers, grilled prime rib, Idiazábal cheese and delicious Tolosa biscuits. A simple and traditional menu, with top quality products, especially beef, perfectly cooked "a la brasa". Here we eat standing up in a large, friendly room, or next to the kupelas (cider barrels). Between each dish, a glass of cider is served directly from the barrels!

A charming little bodega, loved by the locals for its family atmosphere and its famous cocidos. The place, which has remained very authentic with its hanging hams, is also popular for its cheese and charcuterie plates, which can be shared at the bar, around one of the small wooden tables or on the terrace. Try the queso Picón, a blue (and strong!) cheese from the Liébana valley, or the morcón iberico, a style of chorizo from the province of Salamanca. Lots of people on weekends: remember to book your table!

Led by chef Ander González, this renowned table occupies a beautifully restored old banana warehouse. In addition to its beautiful decor, the restaurant offers quality traditional cuisine, inherited from a long family tradition (Ander's grandparents owned a bar in the Plaza de la Constitución). On the menu, you will find, for example, excellent scallops a la plancha, small Orio sausages with roasted peppers, or a carrillera simmered in red wine. For dessert, try the caramelized torrija (a variant of French toast).

Here, simplicity and quality go hand in hand and are combined in all weathers. First, there is the large room with tables simply covered in white and bistro chairs. In the warm and courteous welcome. Finally, in the kitchen, chef Daniel Lopez (one Michelin star) works with rare precision, using good products with Basque accents. Some examples to convince yourself: partridge terrine, Iberian pluma (pork) with cherries and basil, Bresse pigeon in its stew... Very original!

Housed in the Ficoba Conference Centre, this restaurant offers a unique concept, as here you order from the bar before being served at the table! However, the place is not a fast food restaurant, on the contrary, it offers a true gastronomic experience led by the Basque chef Iñigo Lavado, who claims to be a "cuisine of emotions". Refined dishes from the Basque tradition, to which are added more exotic influences: bluefin tuna tartar with aguachile, oxtail with grilled tomatoes and Kalamata olives...

This is the restaurant of the friendly and talented Pedro Subijana - 3 Michelin stars! Splendid sea view through large bay windows, where you can enjoy a sublime cuisine combining tradition and advanced gastronomic research. Akelarre's sommelier, Juan Carlos Muro, is an institution in his own right. The "maridaje" (wine accompaniment) option is a must, as it is just as intense an experience as tasting the dishes. Discreet, friendly and French-speaking, Juan Carlos offers an admirable accompaniment.

It is first of all for the setting that you will choose this restaurant: located on the heights of Orio, it offers a privileged panorama of the ocean. Its rustic interior, where stone and wood are mixed, is quite charming. Under a sturdy frame, you can enjoy an excellent traditional cuisine. One of the restaurant's specialities is chuletón (rib of beef) à la parilla. The menu also offers a wide variety of top-quality fish and seafood.

Famous chef Martín Berasategui has set up his gourmet restaurant in an elegant villa less than 10 kilometres from the centre of San Sebastián, offering beautiful views of the surrounding countryside. This illustrious restaurant, which has been awarded three Michelin stars, offers impeccable service, a surprising menu, and a very well-assorted wine list that has convinced even the most discerning palates. In fact, people come from all over the world to discover the cuisine of Berasategui, rightly considered one of the greatest Spanish chefs.

Located in a charming little square, this establishment steeped in history is renowned among the inhabitants of Avilés for its generous traditional cuisine. It has two atmospheres: a warm and crowded tapas bar and, in a nicely decorated room, a refined restaurant with a tasteful décor. The chef proposes regional specialities, such as his delicious tripe and stews, which can be accompanied by very good wines. Don't miss the homemade sausages with potatoes and the caramelized millefeuille. To die for!

This is the home of one of the young hopefuls of Asturian cuisine, Ricardo González, who has been awarded a Michelin star. He retains classic elements of Asturian cuisine, such as croquettes, fabada, or rice pudding, but on this basis he offers a contemporary and non-conformist cuisine. To do this, he draws up two menus, very often modified to take account of the seasons and work, for example, in winter, with the products of the hunt such as wild boar, deer, woodcock... and all year round, with seasonal vegetables and fruit.

Jaime Uz's cuisine is a marvellous combination of technique, aesthetics and respect for the region's products. Awarded a Michelin star, the Asturian chef delights his guests in a traditional and warm setting, where it is good to take your time. You will have the choice between several tasting menus and succulent dishes à la carte. Let yourself be tempted by the tuna roll with tomato sauce, the roast pigeon with rosemary butter or the oyster risotto with ginger. Real wonders!

The house where the Galician poet Rosalía da Castro once lived has now become a restaurant serving traditional cuisine. Popular with both locals and tourists, it offers a wide variety of tapas and raciones, made with local products. Seafood lovers will be delighted with the wide selection of seafood caught off the coast of Muxía. Good value for money. Outside terrace and upstairs dining room. Pilgrims can leave their luggage here free of charge during a visit.

It is said to be one of the cheapest starred restaurants in Europe! The proof is in the Raíces menu, which offers three appetizers, two starters, a fish dish and a dessert, among other things, at affordable prices. In total, there are three tasting menus composed of a variety of dishes that change with the seasons. Behind the stoves, the duo formed by Julio Sotomayor and Daniel Guzmán show both inventiveness to elaborate a local cuisine. The decor, sober and elegant, lends itself perfectly to the gastronomic adventure. A pearl to discover.

A gastronomic restaurant that lives up to its Michelin star, with the added bonus of a privileged location on Mount Ulía, with panoramic views of the ocean. The chef Rubén Trincado elaborates an innovative and uncomplicated cuisine, although rooted in tradition. The tasting menu is obviously the best option to discover his culinary universe: lobster salad, rice with clams, roast pigeon, and vegan and vegetarian options. Take your time and enjoy the view: this is one of the most beautiful panoramas of San Sebastián!

On the essential Avenue Calle San Pedro, the place of concentration of tapas bars, a compulsory stop for its raciones of squid, its varied pintxos and its large terrace. The perfect place to get involved in the lively atmosphere of Hondarribia.

Since we are in the city of the "Indianos", nothing is more normal than to offer a good Mexican meal! Chicken or beef nachos, tacos, quesadillas, fish ceviches ... all the Mexican specialties are offered in this nice family restaurant. The portions are tasty and generous, at reasonable prices. Save a little room for the homemade desserts such as the chocolate cake and its white chocolate topping. Wide choice of house cocktails, including some typical of Mexico.

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.

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!

In their restaurant in the heart of Avilés, Conchi Álvarez and Mario Céspedes offer a surprising fusion cuisine, combining influences from Asturias, Japan and Peru. On the menu, ceviches, sushi and gyozas rub shoulders with braised octopus and carrilleras (pork) accompanied by truffle rice, to be shared around a high table (indoors) or a barrel (outdoors) for a convivial meal. Since its opening in 2011, the establishment has become a gastronomic reference in the region.

A rustic cuisine of a very rustic type.

The young leader is overflowing with creativity and going. Its cuisine, simple and harmonious, has a festive air.

This is an establishment that should appeal to children at snack time with its recreation area and its wooded area. The wooden tables are distributed over several levels, offering beautiful views of the town of San Esteban de Pravia (self-service). The restaurant downstairs offers delicious meat parillas, which are highly recommended. You can also enjoy fish and Asturian specialities such as fabada. The portions are also generous and the staff is very attentive. What more could you ask for?

It is the best restaurant in the region, awarded 2 stars in the Michelin guide. In the modest house of his childhood, surrounded by hills and mountains, Nacho Manzano offers his very personal version of Asturian cuisine, between avant-garde and tradition. Local products and seafood are tasted in a beautiful rustic-chic setting, with the possibility of discovering each dish à la carte. There are also several menus with different dishes to try, for a most exceptional gastronomic experience.

In this small rustic restaurant, mountain recipes are served, such as the red beans of the sausage and the montañés montañés (kind of cassoulet). Rich and consistent dishes, no matter what to soothe the stomachs.

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.

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.

In a beautiful setting, facing the sea, this restaurant is renowned among the locals for its traditional cuisine based on seafood. Fresh fish and shellfish are almost entirely supplied by local fishermen. Also very good quality local meats and creative recipes based on seasonal products. A menu rich in choice to satisfy all desires. The service is moreover neat for a gastronomic experience even more pleasant. Without a doubt the best address in Santoña.