30 editor picks across Spain.
30 restaurants worth the trip across Spain, editor-ranked by TableJourney. All Spain guides.
Disfrutar in Barcelona's Eixample is the elBulli successor by Adria's old chefs Castro, Casanas and Xatruch. Voted World's Best Restaurant in 2024.
OrderThe two tasting menus rotate; trust the kitchen and the wine pairing.
TipReservations open 2 months ahead and burn within hours. Their easier sister room is Compartir BCN, walking distance away.
Farala in Granada earned the citys first Michelin star in November 2025 under chef Cristina Jimenez, three menus rooted in Sacromonte heritage.
OrderSusurros del Sacromonte tasting menu, La magia del Albayzin tasting menu, Alboran tasting menu
TipBook the Albayzin menu for the best-value introduction; flamenco performances at 19:00 are bookable as a separate course.
Bar FM in Granada is the Motril-fish counter Francisco Martin has run since 1985, in the 2026 Michelin Guide and praised by Adria and Jose Andres.
OrderQuisquilla de Motril, Puntillita de calamar de Motril a la plancha, John Dory
TipThere are two rooms; the back dining room takes reservations, the front bar is first-come and the better seat for the auction-fresh raw quisquilla.
Can Bosch has cooked Cambrils fish and seafood near the harbour since 1969, now led by chef Arnau Bosch with a Michelin star, along the coast from Salou.
OrderA rice dish made with Carnaroli from Molí de Rafelet in the Ebro Delta, the house speciality.
TipTwo set menus, Tradición and Degustación, are always on; the langoustine and lobster menus need booking ahead, and the restaurant asks you to confirm by phone.
La Cuchara de San Telmo on Calle 31 de Agosto in San Sebastian opened in 1999 from chefs trained at Lasarte and El Bulli, cooking made-to-order modern.
OrderThe carrillera de ternera braised in red wine; the foie a la plancha with apple compote.
TipNo display counter; read the blackboard. Queue early before 13:00 or after 21:00, the bar gets four deep at peak.
Ganbara on San Jeronimo in San Sebastian's Old Town has run the Martinez-Ortuzar family kitchen since 1984, anchored by an autumn mushroom counter.
OrderThe autumn setas counter sauteed with egg yolk; the spider crab baked in its shell.
TipClosed Sundays and Mondays. The bar counter is walk-in; the basement dining room takes reservations. October to December is peak mushroom season.
Canabota on Calle Orfila in Seville earned its Michelin star in the 2022 guide and runs an open-grill counter where the day's whole fish from Cadiz.
OrderThe tasting menu built around the day's catch from the Cadiz lonja.
TipTwo sittings nightly Tue-Sat, 14:00 and 21:00. Book three weeks ahead by phone or web. La Barra next door is the walk-in option without reservation.
Enigma in Barcelona's Sant Antoni is Albert Adria's two-star elBulli heir: a 25-course tasting through six stations across four hours, currently 34th.
OrderThere is only the chef's tasting menu; trust the kitchen.
TipReservations open 60 days ahead through enigmaconcept.es; you receive a code, the door opens by keypad. Closed Sun-Mon.
Quimet i Quimet in Barcelona's Poble-sec is the four-generations standing bar where bottles line the wall and the cook builds montaditos on demand.
OrderThe salmon-yoghurt-truffle-honey montadito and a flight of tinned mussels.
TipOpen Mon-Sat lunch and early dinner only; closed Sunday. Arrive before 19:30 for a hope of a corner.
Mina has held one Michelin star since 2013 for Alvaro Garrido's modern-Basque tasting menu, now a 25-cover Indautxu room on Calle Ercilla. Priced at €€€€.
OrderThe full tasting menu; the kokotxas de merluza al pil pil are the canonical Garrido dish.
TipTwo services, lunch and dinner, menu only. Book three weeks ahead; closed Mondays and Tuesdays.
Damasqueros in Granada is chef Lola Marins Realejo room running a weekly produce-led Andalusian tasting menu, listed in the Michelin Guide for years.
OrderWeekly tasting menu, Granadina produce-led cooking
TipBook at least a fortnight ahead; the room is small and the weekly menu rotates with the Vega de Granada harvest.
Arriaga in Granada is Basque chef Alvaro Arriagas Michelin Guide room atop the Museo de la Memoria, panoramic over Granada and the Sierra Nevada.
OrderSix-course tasting menu, Nine-course grand tasting menu
TipTasting menus are served per table; ask the sommelier for the Vinos de Granada flight if you want regional pairing over Andalusian-wide.
Sacha in Madrid's Chamartin is the bistro by Sacha Hormaechea, whose lazy-tortilla and lasana de boletus are reference dishes for half the country's modern.
OrderThe tortilla vaga (lazy tortilla, undercooked and topped with caviar) and the lasana de boletus.
TipBook three weeks ahead; tables of two are easier than four. The dining room is intimate, the chef circulates between courses.
La Falda de Chamberi took over the historic Sylkar space in Madrid in 2024 and now bakes the official 2025 national-champion tortilla de patatas of Spain.
OrderTortilla de patatas (12 eggs and 3 extra yolks, no onion) cooked to a runny middle.
TipReservations are wise after the 2025 championship win; lunch service from 13:30 is calmer than the dinner sitting.
Rincón de Diego is Diego Campos and his son Rubén's Michelin-starred seafood house by the port in Cambrils, along the coast from Salou, with a modern carta.
OrderThe Mediterranean red lobster rice, which the Michelin inspectors name in their review.
TipThree set menus run beside the carta: Gastronómico, Súmmum and a cava-paired menu; Sunday is lunch only.
Galerna Jan Edan in San Sebastian's Gros, run since 2016 by Jorge Asenjo and Rebeca Barainca, cooks a short modern-Basque tasting menu in a 30-cover room.
OrderThe bonito de Bermeo when the line boats land; in autumn the game-season tasting around hare and pigeon.
TipTwo services, lunch and dinner, both menu-only. Book a fortnight ahead in season; the dining room is small and full.
Borda Berri on Fermin Calbeton in San Sebastian cooks hot made-to-order pintxos with bold Basque flavours, no counter display, just a tight list of plates.
OrderThe Idiazabal risotto with puntalette pasta; the Basatxerri pork ribs with ras el hanout.
TipClosed Sundays. Cash and card both. Stand outside if the bar is full; food comes out fast.
Bar Nestor on Pescaderia in San Sebastian's Old Town has cooked exactly four things since 1981: txuleta of old-cow ribeye, tomato salad, pimientos de Padron.
OrderThe txuleta on the chargrill, the tomato salad with sea salt.
TipTortilla is two per day, twelve to seventeen slices; show up an hour before service. Txuleta needs a list-name on arrival.
La Vina on Calle 31 de Agosto in San Sebastian invented the burnt Basque cheesecake in 1990, when Santiago Rivera blasted a crustless cheesecake.
OrderThe tarta de queso, a wedge from the counter, plus a glass of Pedro Ximenez or Txakoli to cut.
TipClosed Mondays. Get the cheesecake at the counter; the dining room behind serves a sit-down lunch with the same wedge for dessert.
El Rinconcillo on Calle Gerona in Seville is the city's oldest tapas bar, open since 1670 and run by the De Rueda family since 1858, with the cuenta still.
OrderEspinacas con garbanzos, the city's canonical tapa, then pavias de bacalao with a glass of fino.
TipOpen daily 13:00-01:30. Squeeze into the standing bar in the front; the dining room behind is a reservation room with full plates.
Cal Pep in Barcelona's Born has run the same standing counter since 1977: tortilla del bacallà, baby clams with ham, fried gambes, all called out by Pep.
OrderThe tortilla del bacallà and the clams with ham, with a glass of cava.
TipNo reservations. Be at the door at 13:00 or 19:30 if you want a counter seat in the first turn.
Bar Mut in Barcelona's Eixample is the marble-counter standard for natural-wine-and-market-produce dining. The Iberico steak tartare is the dish.
OrderThe Iberico steak tartare and whichever off-menu fish board the kitchen runs.
TipMid-week dinner is easier than weekend; bar seats walk-up only.
Dos Palillos in Barcelona's Raval is Albert Raurich's Asian-tapas counter behind a black curtain inside Casa Camper. Dim sum, yakitori, sushi-bar service.
OrderThe full Asian tasting menu; sit at the counter to watch.
TipClosed Sun-Tue. Counter seats book up two weeks ahead; the back dining room is easier.
Koy Shunka in Barcelona's Gothic Quarter is Hideki Matsuhisa's one-star Japanese counter where the sashimi and nigiri arrive piece by piece from a U-shaped.
OrderThe Omakase tasting menu and the seaweed-and-yuzu starter.
TipCounter seats face the chef; book those over the back tables. Closed Sunday.
Come by Paco Mendez in Barcelona's Sant Antoni is the one-star Mexican fine-diner in the former Hoja Santa room: Mendez's COME Festival tasting bridges.
OrderThere is only the COME Festival tasting menu; trust the kitchen.
TipReservations 6 weeks ahead. Closed Sun-Mon. The wine pairing leans Mexican and Mediterranean.
Mont Bar in Barcelona's Eixample is Iván Castro's tapas-counter-with-a-Michelin-star: tasting plates over a wooden bar with an obsessive natural-wine list.
OrderWhichever tasting menu they call; the wine pairing is the move.
TipCounter seats book 4 weeks ahead. Tue-Sat dinner only. Closed Sun-Mon.
La Fava is Fran Burgos's 25-seat house in Benidorm's old town, giving coastal Alicante dishes a modern turn; it won the 2026 Benidorm tapas contest.
OrderThe bluefin tuna belly when it is on, or one of the rice dishes for two.
TipThe whitewashed house sits a few streets back from Levante beach and seats about 25, so book a table by phone first.
Zarate in Bilbao's Indautxu holds one Michelin star for Sergio Ortiz de Zarate's whole-baked Cantabrian fish, sea bass and turbot served plainly.
OrderThe whole baked turbot or sea bass; the short tasting menu if you want the kitchen leading.
TipBook two weeks ahead for dinner; lunch midweek is the calmer service. Closed Sunday night and Monday.
Terra Olea is chef Paco Villar's tasting-menu room in northwest Córdoba, three seasonal menus, Flos to Terra Olea, reading the province through its larder.
OrderCibarium, the middle menu, is the sensible first visit before committing to the full Terra Olea.
TipSole Torres runs the dining room; dinner is Friday and Saturday only, so any other day means the 14:00 lunch seating.
Taberna Salinas has run off Córdoba's Corredera since 1924, an azulejo bar backed by wine casks and a patio full of plants and old paintings.
OrderThe salmorejo, the version most cordobeses measure the others against.
TipIt shuts on Sunday and does no dinner on Saturday, which trips up weekend visitors constantly.
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