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All Top Restaurants

All Top Restaurants

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Noor

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After training in some of the best kitchens in the world, Paco Morales opened this restaurant in his hometown of Cordoba in order to explore the cuisine of Al Andalus. To say that creating a restaurant that probes the era when Moorish cuisine ruled the region is ambitious is an understatement. Morales’s ambition extends to every single detail at the Read more...
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Restaurante Iván Cerdeño

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Ivan Cerdeño has finally found a place to display his extraordinary talent. His gastronomic narrative begins with technical virtuosity and features a cooking style that includes numerous nods to Manchegan cuisine. Though his cuisine is based on familiar flavors, he subtly introduces creative flourishes and surprising textures, creating a successful contrast between the old and the new. He also offers Read more...
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Rodero

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Though the Navarre region of Spain is located just south of the Basque Country, the region’s restaurants are far less known than those located within its northern neighbor. Rodero, a family-run restaurant, has been offering haute cuisine inspired by traditional Navarrese cuisine for over 40 years. Every year, chef Koldo Rodero creates a new menu, always based on magnificent ingredients, Read more...
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Els Tinars

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Despite the fact that two of Spain’s most famous restaurants come from the region, the cuisine of the Empordà, the northeastern portion of Catalunya, is nowhere as well-known as those of other parts of Spain. Well before the region was popular as a culinary hub, three generations of the Gascons family were serving guests a wonderful mix of mountain and Read more...
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Real Balneario de Salinas

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The location of this restaurant, which opened in 1991, couldn’t be any more magnificent. Set in an enclave a few meters from the sea, the long narrow dining room, adorned in nautical décor, boasts glass windows that run the length of the room. Isaac Loya is the third generation to run the kitchen, and his menu contains both classic dishes, Read more...
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El Pescadors

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Located in the historic fisherman’s port of Llançà, Lluís Fernández pampers his guests with the best fish from local markets, which he often combines with ingredients from the nearby mountains. Among the specialties are sea cucumber with cod tripe and black sausage, a truly memorable dish, and spectacular examples of baked turbot, sautéed manilla clams, the best red shrimp on Read more...
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Adam/Albin

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Estimar

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Andalusian-born Rafa Zafra abandoned the extensive knowledge of Modernist gastronomy he picked up working for the Adrià brothers; he now sources the highest-quality fish and seafood and cooks it in the manner best suited to the ingredients. While the menu offers specimens from every region in Spain, the emphasis is on ingredients from the area around Roses. The kitchen is Read more...
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Contraste

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With his strong personality, his stunning creations and his personal charm, Uruguayan born Matias Perdomo has turned Contraste into of the most popular in the city. In a dining room where ornamental plasters meet minimal mise en place, we find Perdomo turning out a series of brilliant dishes such as scallop noodles; tuna dashi with parmesan, lemon and sesame, a donut filled with Bolognese sauce or Read more...
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Aniar

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