760 Best Restaurants in Spain

Not only does Vinodiario offer all their wines by the glass, but the list focuses on natural bottles and local producers. A handful of wines are actually made by the restaurant's own winery; take a few home with you at a discount. Dishes are just as refreshing in the otherwise hearty cuisine, particularly daily salad specials and smoky garbanzos stewed with apricots. 

While many of the restaurants in Beget close for the off-season, Can Jeroni was serving locals well before the roads led visitors to its doors (think 20th century) and is open all year-round. The family-run establishment serves both traditional Catalan dishes, like stewed chicken with apricot and prunes, as well as creative riffs, seasonal soups, and an exceptional coca escalivada (roasted veggies, anchovies, and romesco on local bread). Enjoy lunch in a sunlit plaza in the center of town.

\"From market to plate\" is this nueva cocina restaurant's philosophy: chefs start and finish the day with an empty larder and a blank menu. The freshest fish and produce are handpicked at the neighboring Mercado de Abastos and coaxed into exciting dishes that defy tradition. Be sure to book ahead as the industrial-chic dining room and terrace fill up fast. 

This tiny restaurant is beloved by locals for its authentic food. It feels like an old farmhouse, with stone walls and floors, a fireplace, pine tables and stools, and dusty wine bottles (adega is Gallego for bodega, or wine cellar). Appetizers such as pulpo con almejas al ajillo (octopus with clams in garlic sauce) are followed by fresh fish at market prices and an ever-changing array of delicious desserts.

Adrián Quetglas, an Argentinian-born chef of Mallorcan descent, cooked in some of the finest kitchens in London, Paris, and Moscow before he returned to Mallorca in 2015 to launch this solo venture. Despite being awarded a Michelin star, Quetglas remains committed to the democratization of fine dining and delivering the pleasure of high-end gastronomy to a broader audience. His five-course lunchtime tasting menu is a steal at €55, while seven courses in the evening will set you back €85.

Opposite the city hall, this busy restaurant with swift service has pleasant outdoor seating under orange trees and a modern interior with low lighting. Albores serves innovative, modern dishes with a traditional base. The menu is extensive and changes often, although must-try staples include barriga de atún con salsa de soja y mermelada de tomate (tuna belly with soy sauce and tomato jam) and Retinta beef. Don't miss the crême brûlée with white chocolate and paired sweet wine.

Chef Rafa Zafra’s elegant hodgepodge of a menu features contemporary Catalan fare, French classics like sole meuniere, and dishes inspired by his alma mater, El Bulli. The prices are as jaw-dropping as the dining room, which features soaring ceilings, towering marble columns, ornate chandeliers, and gilded accents galore.

The recipient of a Michelin star annually since 2013 and maintaining the prized triple star since 2018, Ángel León showcases his creative seafood dishes in this unusual restaurant housed in an 18th-century tidal mill whose decor takes you under the sea with fishtail-back chairs and mermaids. Aponiente serves one tasting menu (€215 , wine pairing €100 extra), and you can expect plenty of gastronomic inventions such as pumpkin tacos with anchovy, cuttlefish with potatoes, and rice with plankton and sea cucumber.

Tables can be reserved only 1–2:15 for lunch and 8–9:15 for dinner, and only via the online booking form.

One of the world's great culinary meccas, award-winning Arzak embodies the prestige, novelty, and science-driven creativity of the Basque culinary zeitgeist. The restaurant and its high-tech food lab—both helmed by founder Juan Mari Arzak's daughter Elena—are in the family's 19th-century home on the outskirts of San Sebastián. The ever-changing dishes (€270 for four courses or €300 for the tasting menu) are downright thrilling for their eye-popping presentations, unexpected flavor combinations, and rare ingredients. The best seats in the house are in the newly renovated upstairs dining room.

This idyllic fourth-generation asador in a centuries-old house draws the crowds with its flawless tortilla de bacalao, txuleta de buey, and local game and fish of all kinds such as besugo a la donostiarra (roast sea bream with garlic-vinegar sauce) and, when in season, becada (Eurasian woodcock) cloaked in meaty wine sauce. Fizzy Txakoi is the standard tipple, but there's also a surprisingly deep list of Champagnes and international bottles to choose from.

Of all the three-Michelin-star temples in Spain, Bittor Arginzoniz's Etxebarri is hands down the most exclusive, since it serves only lunch and reservations are limited. Here, grilling is elevated to an art form, with various types of woods, coals, and handmade tools carefully selected for the preparation of each dish. The obligatory €280 tasting menu (no vegetarian option) generally includes Etxebarri classics like homemade chorizo, smoked caviar, and—if you're lucky—baby elvers. 

A monstrous wood-fired stone oven welcomes diners into this traditional Segovian restaurant. While heralded as a prime spot for cochinillo, the restaurant's roasted lamb is what really sets it apart from the other asador-style spots in town. If the weather is nice, a table on the patio boasts views of the aqueduct and surrounding valley.

This jaw-droppingly elegant, award-winning restaurant and hotel, housed in a medieval building redesigned by star architect Mansilla + Tuñón, is the crown jewel of Extremaduran hospitality. The ground-floor restaurant specializes in refined contemporary cooking centered around the Iberian pig and chef Toño Pérez's private garden. The round wine cellar in the basement is an architectural marvel with a backlit Château d'Yquem \"temple\" that was the site of a $2 million wine heist in 2021 that made international news. There are 14 drool-worthy, high-design hotel rooms above the restaurant (and a rooftop pool), as well as 11 suites across the square in the 16th-century Casa Palacio Paredes Saavedra. 

Textbook-perfect paella in...Latina? Madrid is a notoriously disappointing city when it comes to the rice dishes popular on the Mediterranean coast, but Aynaelda slam-dunks with its sizzling paellas flavored with heady aromatics and concentrated stock. Be sure to scrape up the socarrat, that swoon-worthy layer of crisp rice that sticks to the bottom of the pan. Avoid Sunday lunch as there's usually a waitlist.

The immersive gastro-experience at the envelope-pushing eco-restaurant by renowned Basque chef Eneko Atxa starts with nibbles in the indoor garden, continues on to the kitchen with a quick tour, and culminates in the dining room with a tasting menu featuring out-there, conceptual dishes like \"rose nectar\" and \"representing a landscape: honey and a thousand flowers.\"

This spot just around the corner from the Liceu opera house is one of Barcelona's best tapas restaurants, with a long bar overlooking the burners and part of the kitchen that leads down to the 20-seat communal tasting table at the end of the room. Specialists in Ibérico products, they serve obscure cuts of Ibérico pork, such as pluma ibérica and secreto ibérico (nuggets of meat found on the inside of the shoulder blade and much-prized by Ibérico fanatics), though the real highlight of the menu is the market-fresh seafood that ranges from oysters to grilled baby scallops and house special dishes like the baby squid (chipirones) with white Santa Pau beans.

Specializing in Catalan bar food and local, organic, biodynamic, and natural wine, this sometimes-rowdy bar may not look like much from the outside but the hordes of people waiting to be seated give it away. Top choices include the mushroom carpaccio with wasabi vinaigrette and strawberries, the black squid-ink croquettes and the spicy patatas bravas.

In this chic, dimly lit barroom that's perfect for dates and boisterous dinners, the move is to order an abundance of tapas to share; non-negotiables include the anchovy-smoked butter crostini, roasted leeks with romescu (almond-roasted pepper) sauce, and grilled pluma ibérica (crackly Iberian pork blade steak).

If gorging yourself on fresh, seasonal shellfish without paying an arm and a leg sounds like your idea of a good time, then Batea is the place for you. Led by two young chefs, one from Catalonia, the other from Galicia, this is the more laid-back sister restaurant of nearby Besta. The menu is made up almost entirely of different takes on spiny sea creatures---from oysters to mussels, razor clams and white shrimp---sourced fresh from either the Atlantic or the Mediterranean. Seafood-loving locals can't get enough of this place, and neither can overseas visitors, so book well in advance to avoid disappointment.

Named for the car-mechanic shop that once stood here, Benzina blends industrial-chic elements with splashes of color and excellent music (on vinyl, naturally) to create a hip but cozy Italian restaurant. The food, however, is center stage: the freshly made pasta is among the best in the city, while next-door Doppietta, by the same owners, is home to one of the hottest brunch buffets in town.

One of the first things you'll notice here is the scent of freshly baked bread, then you'll take in the open kitchen, head-nodding playlist, and cozy interior, with oversized windows facing the street. The chef's modern spin on Catalan cuisine features Peruvian and Asian influences, and the dishes are made almost exclusively using locally sourced organic products.

The atmosphere is relaxed but sophisticated in this invariably fully booked (for good reason!) restaurant with a constantly changing menu that blends the very best seasonal produce from the Spanish regions of Catalonia and Galicia. Freshly caught fish and seafood---think Galician cockles and dry-aged beef, or red shrimp from the Med---take pride of place, as do the seasonal vegetables.

Rest your legs at this third-wave coffeehouse that uses a sleek La Marzocco machine and is furnished with cushy armchairs and floor lamps. There are also small-production vermouths and local craft beers to try alongside soups, sandwiches, and other snacks.

Museum restaurants tend to be underwhelming, overpriced tourist traps, but Bistró—with its exuberantly colorful dining room and meticulously prepared modern Basque cuisine served by a knowledgeable waitstaff—is a blissful exception to the rule. Tartares, roast meats, local seasonal vegetables, and top-grade seafood are the building blocks of the three set menus, the most expensive of which is a five-course degustación for a paltry €40.

A 19th-century bodega (wine vendor), with barrel tables and dusty gewgaws hanging from the walls, Bodega de la Ardosa is a welcome anachronism in modern Malasaña and a tourist magnet for good reason. The bar's claim to fame—and the dish Madrileños make special trips for—is its award-winning tortilla española, or Spanish omelet, always warm with a runny center. The fried ortiguillas (sea anemones) dunked in lemony aioli are the menu's sleeper hit.

A Gros stalwart, the ever-bumping Bodega Donostiarra (with a newer offshoot across the street at number 16) is famous for its down-home dishes centered on Basque conservas such as oil-packed anchovies, piparrak (pickled hot peppers), and bonito del norte (albacore). The three find their way into the \"completo,\" a locally famous mini-baguette sandwich that's deliciously tart, juicy, and salty all at once.

Just down the road from the Picasso Museum, Bodega La Puntual might look like a tourist trap, but it's a classic, specializing in hearty portions of Catalan fare, made from seasonal, locally sourced produce. Top menu choices include the fresh marinated anchovies, the plate of premium hand-cut Iberian jamón, and trinxat: a traditional Catalan dish made with potatoes, cabbage, and pork meat, served with a fried egg.

If you can't make it to the windmill-dotted planes of Don Quixote's La Mancha, you can at least get a taste of that region's flavorful, rib-sticking cuisine at this beloved neighborhood bar within walking distance from the Matadero. Beyond the Manchegan classics—atascaburras (potato-bacalao mash), machacón (mashed fresh tomato-pepper salad), and asadillo (cumin-scented roasted red peppers)—there's a long ever-changing list of Spanish craft beers.

A block east of the Plaza del Potro, this traditional old bodega with high-quality service is the epitome of all that's great about Andalusian cuisine. The dining rooms are in barrel-heavy rustic rooms and leafy traditional patios (take a look at some of the signed barrels—you may recognize a name or two, such as the former U.K. prime minister Tony Blair). Magnificent vintage flamenco posters decorate the walls. Regional dishes, starring local produce, include solomillo del Valle de los Pedroches dos salsas y patatas a lo pobre (local pork with two sauces—green and sherry—and creamy potatoes) and pâté de perdiz (partridge pâté) with Pedro Ximénez wine. Vegetables come from the restaurant's own market garden, and it makes its own Montilla. There's also an excellent tapas bar (from €3.50).