La Lobita

Wild mushrooms scraped and washed the morning they're served set the pace at this Michelin-starred restaurant in a small Castilian village. The chef, third generation here, builds a creative seasonal menu that reads like a walk through the surrounding pine groves, with foraged ingredients and handmade ceramics making sure the forest is never far away. It's a long drive from most places, which is exactly the kind of crowd it gets.

One honor, in evidence: