The Best Places to Eat and Do in Spain

A gastronomic restaurant tucked against the medieval walls of Tossa de Mar, the coastal town that once charmed Marc Chagall into staying. Three siblings run the kitchen, drawing on a family line split between artists and fishermen, which explains why the cooking leans hard into daily-caught fish and seafood bought straight from the local auction. Inland Costa Brava gets its moment too, in rice dishes and meat cuts that remind you the mountains are right there.

Exposed brick and old ironwork give this casual Basque restaurant a warmer, less ceremonial feel than the fine-dining sibling it shares a kitchen with next door. The menu runs traditional with a modern lean, offered à la carte or across several tasting menus rooted in Basque identity. Ask the server what's available off-menu; the cod cheeks in a traditional fish stew have a way of settling the question of what to order before you've even opened the card.

The minimalist room next to the San Juan civic centre is spare enough that the food has nowhere to hide. This is a contemporary restaurant where the à la carte lets you graze through small plates and sharing dishes, while a rotating seasonal menu runs at lunch through the week. Through the same door, a more formal dining room handles the tasting-menu crowd, so the building covers a lot of ground without making you feel like you wandered into the wrong night.

One chef runs the whole show at this tiny Barcelona restaurant, handling prep, cooking, and table service without any apparent crisis. The menu swings between a tasting format and a seasonal à la carte, both shaped by whatever the market offers. Segovian suckling pig and Maresme peas show up regularly, which tells you the kitchen takes sourcing seriously. A meal here is quiet and personal in a way that larger places tend to promise and rarely deliver.

Cows graze the meadow outside the window while lobster comes off the holm oak grill inside, which tells you most of what you need to know about La Huertona. This rustic seafood restaurant sits near the mouth of the Sella river and keeps its menu tight, leaning on whatever the local fish auctions turned up that morning. A tasting menu is available with advance notice, and seasonal eel is the thing to watch for.

The lobster tank beside the open kitchen sets the tone before you've even sat down. This is a seafood restaurant near Pamplona's bullring, where the chef came home after years cooking across four continents and landed on something relaxed and unhurried. Oven-baked fish comes straight from the market, rice dishes arrive for two, and the seafood stew has its regulars. No theatre, just a room that smells like the coast.

Lobster au gratin with hollandaise and mushroom duxelle, ordered a day ahead, is the dish that tells you what this Catalan restaurant is about. The chef and his partner left Singapore to open something personal in the Empordà countryside, and the menu follows: daily specials, sharing plates, fish from the Palamós market, and rice dishes and fideuàs for two. Old-school in spirit, with enough modern edge to keep it from feeling like a museum piece.

Latin music plays over the din at this festive Peruvian restaurant near the Santiago Bernabéu, where Gastón Acurio's La Mar concept lands in Europe for the first time. A bar up front handles cocktails and snacking, a cold-dish counter handles ceviches and tiraditos, and a full dining room runs Creole, Chifa, and Nikkei dishes from the kitchen in back. The crowd tends toward lively; the room tends toward loud. Plan accordingly.

A large, white-toned traditional restaurant on the Castellana, with a garden-style internal terrace that feels removed from the avenue outside. The cooking runs on Cantabrian instincts, meaning the sea shows up reliably this far inland, from fish soups to whatever came off the boat. The fish soup, served two ways, is the thing regulars circle back for. Think Sunday lunch crowd, unhurried, on the right side of the bill.

Cantabrian cooking holds the room entirely at this airy, contemporary restaurant, one of several López de Hoyos siblings dotted around Madrid. Large windows open the place up to the street, and there's a terrace tucked out back. The kitchen keeps it traditional, leaning on anchovies, squid fried Santander-style, and the kind of mountain stews that remind you Cantabria is very much its own place.

The cheesecake recipe hasn't changed since 1981, and the kitchen sees no reason to start now. La Maruca is a lively, informal restaurant in Velázquez that plants its flag firmly in Cantabria, bringing Santander's fried squid and anchovies to a Madrid dining room dressed up with a few designer touches. The menu is straightforwardly traditional, built on good sourcing rather than clever technique, with hake coming straight from the fish auction.

Twelve seats at the bar and one surprise tasting menu, so booking ahead is less a suggestion than a rule. Chef Víctor Conus builds the menu around whatever Galician ingredients look good that day, pulling in produce from his own kitchen garden and the Andalucian charcuterie his family makes in Huelva. The ham arrives first, every time, without asking. That kind of place.

Sand underfoot and the Mediterranean straight ahead: La Milla started life as a humble beach bar and has grown into a polished seafood restaurant without losing the plot. The terraces at Playa de los Nagüeles make it hard to concentrate on the menu, which leans into Andalusian fish and shellfish with enough modern restraint to feel current rather than fussy. A charcoal grill does serious work here.

The aesthetic leans hard into the Strait of Gibraltar, which is an unexpected decorating choice for a bistro on the Castellana, but the food makes the argument. This is a casual, sharing-plates spot where the kitchen blends Cádiz coastal cooking with Japanese and Latin American influences, the kind of menu where dogfish ends up in a saam and tuna gets a roasted chili and tomato chutney. Informal, unhurried, and selected by the Michelin Guide.

The name comes from a black crab that clings to the docks of the Puertochico district, which tells you something about how seriously this seafood restaurant takes its neighborhood. The bar up front runs loud and busy with tapas and raciones, a fish display sprawls beside a live lobster tank, and a calmer dining room sits behind it all. The rice dishes lean hard toward the sea, and the pan-cooked clams have a following.

A maturation chamber stocked with sea bream and sea bass sits behind the bar of this modern bistro in Ruzafa, which tells you where the kitchen's priorities lie. It's the more relaxed sibling of Fierro, with grilled aged fish and cuts of Galician beef sharing the menu with small bites and market plates. Tasting menus run from grilled fish to grilled meat to a full chef's-choice feed, which they call "we'll feed you."

Sits right on the seafront promenade in Xàbia, which means the sunset arrives with your first course whether you ordered it or not. This is a bright, contemporary Mediterranean restaurant built around whatever came off the local auction boats that morning, with rice dishes for two and fideuá as the backbone of the menu. The turbot with pilpil, grilled until the aromas do the persuading, tends to be the one people talk about afterward.

A chalet-style roadside building on the N-III that looks modest from the highway and turns out to be the go-to dining room for the Utiel-Requena wine country. The family runs it together, with one half in the kitchen and the other working the floor, and the cooking stays close to home: Spanish classics, local recipes, and the kind of rice dishes, arroz al senyoret, lobster paella, that take patience to do properly.

The building was a salting factory once, and the vaulted ceilings still carry that industrial scale, which makes the live seafood tanks and the modern dining room feel like a genuinely odd combination that somehow works. This is a seafood restaurant near the port in Palamós, leaning hard into Costa Brava fish and Mediterranean flavors. There's a terrace out front and a selected Michelin Guide listing to go with it.

A country house restaurant in Tegueste where the dining room looks out over open landscape and the kitchen does the same toward you. The menu wanders confidently from Canarian classics to Japanese and Peruvian touches, with grilled meats as the backbone. The team also organizes themed days around mushrooms, truffles, and game, which is either charming or exactly the kind of thing you'd drive into the hills for.

You ring a bell to get in, which either charms you or gives you pause, and then you're inside a tiny modern tasting-menu restaurant with five tables and a format that makes five feel intentional. The chef builds a single seasonal menu around sensations a bit outside everyday eating, the kind of cooking that has a thesis. The house egg dish, slow-cooked with onion, honey, ham, mushrooms, and potato ash, has become a signature for good reason.

A sprawling seafood restaurant next to the bus station, which tells you everything and nothing about what's inside: a long bar-style display counter loaded with fish pulled from local auctions and Galicia, and a regional reputation built almost entirely on aioli. Ask for the tasting of sauces with bread before anything else arrives. Rice dishes, priced-by-weight shellfish, and daily specials fill out a menu that takes its time.

The mantra here is "taste the unexpected," which a contemporary restaurant in a coastal Spanish town can either earn or merely print on menus. La Suculenta earns it by pairing familiar Spanish touchstones, croquetas, glass prawns, rice dishes made to order, with the kind of modern technique that keeps things interesting without announcing itself. Small plates anchor the à la carte, and a handful of set menus cover weekday lunches through leisurely weekend spreads.

A tucked-away Spanish restaurant just off the Gran Vía where the kitchen follows the market rather than any particular trend. The menu leans into seasonal, recognizable ingredients without making a fuss about it, and the steak tartare has developed something of a reputation on the Madrid dining circuit. Fits the classic tasca template in feel, but the cooking has clearly been thought about. The kind of place locals keep quiet about, then mention anyway.

Stews are taken seriously here, the kind built on time and seasons rather than shortcuts, at a warm wood-lined tavern in the Eixample that runs as a family operation. The kitchen leans traditional Catalan, with daily specials that shift around whatever fish came in from nearby auction houses that morning. The menu runs long, and the large sharing plates give the table an excuse to order more than planned.

A Galician-Neapolitan couple runs this wine bar and tavern in a small coastal village, which might explain why the menu moves freely between Galicia and Naples without an apology in either direction. The dining room sprawls across several areas, one of them a suspended terrace over the Ría do Porto. Portions are built for sharing, and the calamarata with fresh truffle and cecina is the dish that earns the most table conversation.

A panoramic restaurant on Lanzarote where the dining room view competes with whatever arrives on the plate, and the kitchen is happy to let both win. The chef, a local, runs through set menus that pull Canarian cooking into modern territory without losing sight of the island's larder. The cellar doubles as a dining curiosity, housing local cheeses and an aged Arehucas rum barrel you can actually visit.

Salt-crusted beef tenderloin carved tableside is the kind of showmanship that earns repeat visits, and La Terraza de Alba leans into it. This is a modern Spanish restaurant where traditional flavors get a careful update, and the menu is built for lingering: half portions on most dishes, a dedicated section for bluefin tuna, and rice dishes served for two. A private room off the side handles the corporate lunch crowd quietly, leaving the main room to everyone else.

A family restaurant tucked into a small country hotel in the Bierzo hills, where the son pours and talks wine, the daughter cooks alongside her father, and the mother holds the room together. The menu moves between à la carte and a tasting format, with contemporary cooking that keeps local Bercian ingredients close. The kind of place where the homeliness is structural, not performed.

The dining room is a restored 17th-century wine cellar, all stone and timber, and the kind of place that makes you feel vaguely obligated to order a second bottle. This Riojan restaurant leans into the regional pantry with a traditional menu that admits the occasional modern idea without making a fuss about it. Daily specials keep things from feeling static. Slow-cooked egg and braised oxtail are the dishes regulars seem to plan around.

A historic building in a tiny Galician village, carefully restored and hiding a restaurant inside that feels like a genuine secret. The young team cooks contemporary Spanish food rooted in local territory and collective memory, with a fixed-price menu plus two tasting options topping out at fourteen courses. The drive through the countryside to get there is half the point; the cooking through the door is the other half.

A young couple runs this contemporary tasting-menu restaurant out of a centuries-old stone house in rural Galicia, the dining room converted from the former stable. The kitchen grows much of what it serves and leans on the surrounding coast and meadows too, though vegetables quietly dominate the plates. A single surprise menu, and no choices to agonize over, which is either a relief or a dealbreaker depending on who you are.

The name means "calm" in Basque, which sets expectations the room apparently takes seriously. This is a trad-rooted fine dining spot on a narrow street near the river in central Bilbao, running a weekday lunch set menu alongside two longer tasting menus that dig into regional cooking and old flavors. It draws a crowd that books ahead, because you have to: the place fills up fast and stays that way.

The steak tartare and Crêpe Suzette are both finished tableside, which tells you most of what you need to know about this cosy Franco-European bistro on the plaza. A couple traded careers in painting and teaching to run it, and the menu stays short and deliberate. The wine list gets serious billing. It's the kind of place where the service remembers you and probably asks after you next time.

A single tasting menu anchors this contemporary Spanish restaurant tucked into Seville's old quarter near Plaza de la Gavidia. The name nods to a traditional gathering place for Andalusian trades, which sets the tone: the young team is fixated on Southern Spain, sourcing Iberian ham, white prawns, and local honey before weaving them through delicate broths and a kitchen that treats texture as seriously as flavor.

Dani García's name is on the door, and the room inside the Grand Hyatt Barcelona leans hard into the glamorous urban steakhouse brief: low light, premium cuts aged to specification, and a menu that slides between Japanese-inflected skewers and Catalan croquettes without apology. Grilled Málaga avocado turns up among the vegetables, a DJ turns up some evenings, and a personalized knife is yours to take home if the mood strikes.

The open grill is the point here, and the smoke announces it before you sit down. Leña Madrid is a steakhouse overseen by Dani García, the Marbella chef who has built a small empire on the idea that fire is enough of a philosophy. Cuts run from ribeye to tomahawk, with aged beef and occasional grilled fish sharing the menu. The room is polished enough that the carnivore-at-heart crowd arrives looking intentional about it.

Josper grills run hot here, and the whole room smells faintly of embers before you've sat down. Leña is a meat-forward restaurant from celebrity chef Dani García, with Tomahawks and T-bones as the main event and yakipinchos, a smoky riff on yakitori, keeping things interesting between cuts. The tableside Caesar salad, assembled in front of you with aged beef, is either a great bit of theatre or a provocation, depending on your mood.

The name honors the chef's mother and grandmother, which sets a warmer tone than the menu might suggest. This cozy contemporary bistro runs on a Japanese foundation that drifts, deliberately, toward Peru and beyond depending on the dish. The chef has cooked across several continents and it shows, in the way flavors from different traditions land on the same plate without fighting. A compact, personal room with food that keeps you guessing.

Named for their grandmother, this bistro on Fernando el Santo blends Mediterranean cooking with Argentine and Caribbean inflections in a combination that takes some nerve to pull off. One brother runs the kitchen, the other works the room, and the whole thing has the warmth of a family project that actually knows what it's doing. The vibe is cozy and unfussy, the kind of place that quietly fills up with locals who are in on it.

Bamboo plants in the window, dragon heads and red lanterns inside, and a dining room that stays busy enough that you probably shouldn't show up without a plan. This Shanghainese spot near Plaza de España builds its menu around xiaolongbao, shengjian bao, wonton, and hand-pulled lamian noodles, the kind of focused cooking that makes a short menu feel like a complete argument. The crowd skews young and loud, which suits the room.

A small bistro in Palma where they've quietly decided not to bother with beer, coffee, or soft drinks, so you're having wine from a small producer whether you planned to or not. The menu leans Mediterranean with enough international drift to stay interesting, and most things come designed for sharing. The gnocchi with cockles and bottarga has apparently never left the menu, which tells you something about the regulars.

A casual Peruvian restaurant modeled on the Brooklyn original, which itself named itself after the Andean animal, so there's a lineage worth knowing. The menu leans into sharing plates, with ceviche and yakimeshi sitting alongside a sautéed beef and duck jerky rice dish the kitchen calls the "fiesta final." A "Trust The Chef" tasting menu runs the whole table through the same ride. The vibe is relaxed enough that nobody's overdressed.

Open fireplaces and the whitewashed feel of a Menorcan farmhouse are doing a lot of work on the outskirts of Valladolid, which is not where you'd expect to find them. This is a modern Spanish restaurant where the kitchen takes traditional Castilian cooking and quietly rearranges it, running aged beef and slow-braised tripe alongside Albufera rice dishes that feel genuinely at home here. The room leans romantic, so dress accordingly.

Rice cooked over orange wood and vine shoots is the reason to understand this Spanish restaurant in Valencia. It's the project of celebrity chef Quique Dacosta, with an open kitchen and a menu built around serious cured ingredients and a seasonal tasting option. A few dishes are finished tableside, which feels theatrical until you realize the food earns the attention. The room leans convivial rather than hushed.

A contemporary restaurant a short walk from the cathedral, set in a sleek, two-room space where you can catch glimpses of the kitchen from the back dining area. The chef calls the approach "experimentation," which here means a creative tasting menu operation with three options to choose from, plus an extensive à la carte for the commitment-averse. Polished plating, an elegant room, and a strong sense that someone is genuinely trying to say something with the food.

The building has been standing since the 16th century, and Los Caños wears its bones well, mixing old stone and vaulted details with a cleaner, more current look. It's a full sit-down restaurant in Haro's La Herradura tapas quarter, the kind of place you duck into when the pintxos crawl needs a proper pause. The kitchen leans into traditional Riojan cooking, with Rioja-style cod as a reliable anchor and whatever the kitchen's small kitchen garden is producing that week.

A glass-fronted seafood restaurant on the Costa del Sol waterfront, with display cases of fish and shellfish that stop people mid-stride. The team runs its own boats, so the catch on ice is the menu. Shrimp from Fuengirola, langoustines from Huelva, and the famous red prawns are the things regulars order without looking up. The kitchen is open to the room, the terrace faces the sea, and the whole setup is considerably more elegant than the average beachside marisquería.

A Valencian couple running a rice-specialist restaurant in the Castilian highlands is exactly as surprising as it sounds. The chef finished in the top five at the International Paella Valenciana de Sueca competition, and the menu reads like proof, with paellas and rice dishes built around bluefin tuna, scarlet prawns, and partridge with truffle. Grilled fish and shellfish starters round things out for anyone who wandered in expecting roast lamb.

The Manchego cheesecake has apparently won awards on its own, which tells you something about how seriously this family-run restaurant takes its region. Two brothers run the room, one front, one back, and the kitchen leans into Castilian hunting traditions while keeping the cooking creative. Meals open with small bites and sharing plates before things get properly serious. A solid find in central Talavera de la Reina.

The underground tunnels where Rioja wine once aged are now where dinner starts, with a round of garden-fresh appetizers setting the tone before you move upstairs. This is a tasting-menu restaurant in a seventeenth-century bodega, all stone and quiet grandeur, running three set menus of contemporary Spanish cooking. An attic lounge handles post-dinner drinks, which tells you this isn't a place you're meant to rush through.

A Japanese kamado grill doing the heavy lifting at a Valencian bistro is a combination that took confidence to commit to. Chef Lester López, shaped by kitchens in Guatemala, the Canary Islands, and the Basque Country, runs a short, honest menu of grilled meats and fish, Mediterranean small plates, and cocas pulled from the oven while you watch. The room feels like someone's kitchen on a good night.

Two bar counters divide the dining room, one cold, one hot, both leaning east. Mantis is a casual restaurant in L'Antiga Esquerra de l'Eixample with an industrial fit-out and a menu that drifts freely between Asian technique and Catalan instinct. The team keeps things concise, with a midday formula and a longer tasting menu for when you're in no hurry. A Michelin Selected Restaurant, and very much the neighbourhood's open secret.

A short walk from Retiro park, this contemporary dining room is where a chef trained under the legendary Juan Mari Arzak runs an international menu with a Basque undercurrent. The format is generous: most dishes come available as half-plates, good for grazing across the card. The chef tends to wander the room mid-service to check in, which feels less like a gimmick and more like someone who genuinely can't help himself.

A glass floor with a water feature separates the ground-floor tapas bar from the more formal dining room upstairs, which tells you Marcela takes its staging seriously. The kitchen leans on market ingredients, with a sirloin Wellington that regulars seem to treat as non-negotiable. It sits steps from the Casa Botines, and on weekends live music drifts in from its partnership with the city auditorium.

A 19th-century mansion that once produced vinegar now houses this creative tasting-menu restaurant, and the team leans into that history with a dedication to acidic notes that runs through almost every sauce on the table. The cooking is rooted in seasonal Granada-region ingredients, and the escabeches in particular carry real conviction. One set menu, though they'll trim it by two courses if you ask nicely.

A stone house in medieval Allariz that once held a century-old restaurant now serves contemporary tasting menus named for a river and the Galician word for its murmur, a nod to a Rosalía de Castro poem. The chef, a Madrid native with deep summer roots here, works with small local producers and draws the menu's arc from the gentle and occasionally wild moods of the nearby River Arnoia. Two menus, short or long, with wine pairing available for both.

The Frank Gehry hotel that looks like a crumpled wine foil dropped on a Rioja hillside is the setting, and the restaurant inside leans into that drama. Chef Francis Paniego runs two tasting menus of modern Basque cooking, rooted in seasonal produce from Rioja and Álava, with one famous croquette recipe inherited from his mother that rather steals the show. Dress well; the titanium roof sets a high bar.

A staircase leads up to a black-and-gold dining room with a glassed-in wine cellar and, if you look closely, quiet nods to the animated film "Up." This contemporary tasting-menu restaurant in central Jerez runs on locally sourced ingredients with international inflection, and the kitchen's tribute to a local baker tells you something about how seriously the team takes its suppliers. The Michelin Guide has selected it.

A farmhouse restaurant a short drive from Vic, where the stone-and-timber setting comes with a glass-fronted terrace and a menu that leans into Catalan tradition without getting stuck there. The kitchen runs under the influence of Nandu Jubany, and daily specials shift the whole thing toward something more alive. The duck glazed with heather honey and a rum baba finished tableside both make a case for lingering longer than you planned.

Two partners from the Dominican Republic running a Japanese izakaya in a small Catalan fishing town sounds like a premise, but the food is the punchline that lands. The menu moves from nigiri and sashimi into sushi rolls and robata-grilled plates, with a Katshu Sando that fuses Dominican smoked pork with tonkatsu sauce. Casual and relaxed, the kind of place where the owners still remember your order.

Peruvian restaurant on the 19th floor of the Grand Hyatt Barcelona, with a panoramic terrace that makes the city feel like a side dish. Chef Omar Malpartida works with Mediterranean produce to cook across Peru's coast, mountains, and jungle, so the menu moves from ceviches to grilled dishes to shareable plates without any obvious logic except that it keeps working. The room is designed to evoke a jungle hut, which at this altitude is either absurd or perfect.