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El Celler de Can Roca, Girona
Ranked consistently among the world’s best, El Celler de Can Roca is a culinary haven in Girona, championed by the Roca brothers. The restaurant’s avant-garde approach to traditional Catalan dishes, paired with an impressive wine collection, offers a profound gastronomic experience. The “Feast Menu” takes diners on an imaginative journey through taste, texture, and aroma, making it a top destination for enthusiasts looking to explore Spanish flavors in depth. -
Asador Etxebarri, Atxondo
Nestled in the Atxondo valley, near Bilbao, Asador Etxebarri masters the art of grill cooking using carefully selected firewood to match different types of ingredients. Chef Victor Arguinzoniz’s dedication to simplicity and his innovative grilling techniques bring out unique flavors in even the most basic ingredients. The menu changes seasonally but consistently features standout dishes such as smoked chorizo tartare and homemade buffalo cheese. -
DiverXO, Madrid
Led by the daring Chef David Muñoz, DiverXO stands out in Madrid’s vibrant culinary scene. This Michelin three-starred restaurant presents dishes with bold flavors and dramatic presentations, offering a multisensory dining experience. The restaurant’s ever-evolving tasting menu features a mix of Spanish and global influences, making each dining experience unique and unforgettable. -
Aponiente, El Puerto de Santa María
Chef Ángel León’s Aponiente, located in an old tide mill, is celebrated for its marine gastronomy. Known as the “Chef of the Sea,” León transforms underutilized seafood into exquisite dishes, focusing on sustainability and innovation. The tasting menus highlight the bounty of the seas, with creations like plankton risotto and marine charcuterie. -
Restaurante Martín Berasategui, Lasarte-Oria
Holding eight Michelin stars, Martín Berasategui’s flagship restaurant in Lasarte-Oria serves refined Basque cuisine with deep respect for ingredients and local traditions. The restaurant’s dishes, like the mille-feuille of smoked eel, foie gras, and green apple, are both visually stunning and flavorfully complex, ensuring a memorable dining adventure. -
Disfrutar, Barcelona
In the heart of Barcelona, Disfrutar embodies the spirit of contemporary cuisine mixed with Mediterranean roots. Chefs Mateu Casañas, Oriol Castro, and Eduard Xatruch, all El Bulli alumni, create playful and imaginative dishes that challenge the diner’s perceptions and taste buds. The multi-course tasting menu, featuring avant-garde dishes like deconstructed Spanish omelet, is both a tribute to and an evolution of Spanish culinary traditions. -
Azurmendi, Larrabetzu
Chef Eneko Atxa’s Azurmendi is a temple of sustainable dining just outside Bilbao, designed to blend seamlessly into its surrounding landscape. The restaurant, which has consistently held three Michelin stars, offers an innovative approach to Basque cuisine, emphasizing eco-friendly practices. Guests can experience the “Garden Menu”, which includes dishes prepared with ingredients grown in the restaurant’s own greenhouse and garden. -
Arzak, San Sebastián
Arzak in San Sebastián, run by Chef Juan Mari Arzak and his daughter Elena Arzak, is a pillar of innovative Basque cuisine. This Michelin three-starred restaurant provides an array of dishes that reflect the region’s culinary heritage while incorporating modern techniques and global influences. Signature dishes, such as the pigeon with potato feathers, showcase the inventive yet respectful approach to local traditions. -
Quique Dacosta, Denia
Located in Denia, Quique Dacosta Restaurant crafts avant-garde cuisine inspired by the Mediterranean landscape. Chef Quique Dacosta’s commitment to aesthetically exquisite and technically sophisticated dishes is evident in his multi-course tasting menus, which often feature elements like local red shrimp and rice ash. The restaurant is a culinary landmark for those wishing to explore new interpretations of Valencian cuisine. -
Tickets, Barcelona
Helmed by the Adrià brothers, Tickets is a Barcelona hotspot that redefines tapas dining with whimsical flair and culinary precision. The concept evolves around a playful environment where each tapas dish brings a burst of flavors and an innovative twist, like the “airbaguette” filled with cured ham or the avocado cannelloni with crab and romesco sauce. This restaurant transforms traditional tapas into a fun and cutting-edge culinary experience.
