155 Best Restaurants in Spain

Contemporary architecture and cuisine in the old part of Girona make for interesting dining at this sleek, streamlined restaurant. Grilled eel and pepper rice and fideuà with shrimp in a seafood emulsion are typical dishes, and there's a frequently changing 5- and 10-course tasting menu.

This Bajo de Guía landmark, with a large terrace overlooking the water, serves delicious tuna tartare, chocos (cuttlefish), and exquisite locally caught langostinos de Sanlúcar, particularly recommended when washed down with a glass of local manzanilla. The dining area overlooks the large, busy tapas bar.

This Israeli restaurant specializes in healthy bites like hummus and falafel and more elaborate dishes like the excellent grilled local butterflied fish. It's all served on a breezy patio inside the Bikini Island & Mountain Hotel, overlooking the bay of Sóller.

Even the bread is homemade at this wildly popular Basque restaurant on the Left Bank that's renowned for throwback dishes like goose foie gras with raspberry coulis, dry-aged T-bone steaks, and house-made morcilla (blood sausage). A list of small-production and organic wines rounds out the hyperlocal dining experience.

Hand-rolled pastas, craveable vegetable dishes, and reimagined Italian classics keep Salamanca prepsters pouring in night after night. Wow your date, boss—or simply your hungry self—with dishes like leeks and cockles swimming in saffron cream, tagliatelle tossed in arugula ragù, and crunchy broccoli and beef lasagna. Don't skip dessert: the cocoa-dusted tiramisu orb is the stuff of foodies' dreams (and, shh, Italian nonnas' nightmares).

Across from the market, this lively two-floor restaurant has exposed brick walls, wooden tables, and a menu of modern, seasonally driven dishes ranging from oyster croquetas to saucy local beef meatballs, plus an ever-changing variety of seafood preparations.

Chef--owner Miguel Llabrés honed his craft at starred restaurants in Mallorca and opened here in 2014 to local acclaim. He keeps the menu short and focuses on garden-fresh seasonal vegetables and free-range local meats. Try the Ibizan potato salad, served warm in a massive bowl with anchovies, onions, red peppers, green beans, and a main course of Iberian pork shoulder or suckling lamb chops. The building, a former elementary school restored in rustic style, also houses a gourmet shop featuring products from the Can Miquel Guasch olive oil mill, one of the oldest producers on the island.

In one of the prettiest corners of Altea's old town, this eatery was formerly a cloister and a school. Today, the dining room and terrace gracefully juxtapose the rustic setting with contemporary design, and the restaurant is known for serving polished international cuisine with French flair.

The name, a pun on para comer algo ("to eat something" with an Andalusian accent), may be only marginally amusing, but the tapas here are no joke, from the classical calamares fritos to the pimientos de Padrón (green peppers, some fiery, from the Galician town of Padrón). Whether at a table, at the counter, or in the private dining room upstairs, this modern space does traditional tapas that reliably hit the spot.

Hidden in a dark alley with a mysterious facade, this bare and open-concept dining room centers on a long communal table and feels like an honored tribute to the best Galician fare. Dishes are traditional but exceptionally sourced and executed, with changing seafood options daily. Don't miss the partridge in escabeche or the monstrous rotating homemade empanada, which stares at you on the bar counter. Menus are often written in gallego, which may require some Google Translate.  

In an intimate little space with wicker chairs and pale mauve walls, this restaurant in the old town serves a bargain Mediterranean three-course prix-fixe dinner, wine included; you can also order à la carte. In summer, dine on the comfortable patio out back. 

Come here for good local fare and, if you order from the prix-fixe menu, a bargain. The menu lists daily-changing meat, fish, and vegetarian options, with staples such as lasanya de verdures (vegetarian lasagna), generously layered with mushrooms, spinach, carrots, and beans, and tasty pumpkin stuffed with vegetables.

This upmarket Argentine asador (steak house) hits all the high notes with its daintily crimped empanadas, regional breads, gutsy South American wines, and flame-licked vegetables and steaks airlifted in from La Pampa with just the right amount of char. In 2023, another location, Piantao Chamberí, opened by the Alonso Martínez metro station.

Sweeping beach views through picture windows, aromas of fresh fish cooking over hot coals, a sophisticated country dining room—these are a few reasons Portuondo, a 15-minute walk outside town, is a Mundaka stalwart. Those in the mood for something more informal can post up at the walk-in-only downstairs cervecera (brewery).

This excellent pocket of authentic Costa Brava cuisine serves everything from snails to wild boar in season. Wild mushrooms scrambled with eggs or stewed with hare are specialties.

A Trujillo institution conveniently located on the Plaza Mayor, Bizcocho specializes in Extremaduran cuisine—think local jamón, cheese, and migas—and the stone-and-tile dining room is cozy and cool even in the summer. The prime location means menu prices are a tad higher than usual.

Exquisite Andalusian food with a contemporary twist is served at this somber yet elegant restaurant with three small dining rooms, all with cherrywood-paneled walls and dramatic contemporary artwork. Try the arroz de cigala y espárragos verdes (rice with crayfish and asparagus) or bacalao con crema de espinacas y garbanzos fritos (cod with spinach and fried chickpeas).

Slow cooking with familiar flavors form the basis of the cozy restaurant around 10 minutes’ walk from Puerta de Purchena. Chef Ginés draws on his decade of cooking in Amsterdam to bring about a unique fusion of local produce with Asian touches. For example, his bullabesa almeriense soup comes with coconut milk instead of mayo, plus a hint of garam masala. Two tasting menus are available: the Almería focuses on traditional, local dishes (six courses, €59) and the house menu (five courses, €49). Wine pairing is available from the extensive list that includes a dozen local labels. The small venue has austere decor, but the dishes bursting with vibrant color more than make up for the plain surroundings.

Creative cooking with Canarian roots is the philosophy behind the dishes at this 10-table restaurant east of the San Ginés lagoon. In the white-tablecloth, blue-walled dining room—or, if you're lucky, on the outdoor terrace—feast on creamy croquetas with a variety of fillings and local fish spooned with nontraditional sauces.

On one of the town’s main squares, this busy, smart-casual restaurant decorated in whites and grays serves local cider, fine Spanish wines, and honest regional dishes. In 2024 they were awarded the best cachopo in Spain.

Seafood lovers, look no further: This Galician restaurant serves some of the most pristine fish and shellfish on the island, from monkfish cooked in wine and garlic and zarzuela de pescado y marisco (fish and seafood stew) to various rice dishes. It's a well-established favorite with islanders—many travel all the way here from Las Palmas just for dinner. It's been run by the same Galician family since 1986 that also owns Las Rías, in Meloneras, to the west of Maspalomas.

A polished dining spot with a garden terrace, Roig Robí ("ruby red" in Catalan, as in the color of certain wines) maintains a high level of culinary excellence, serving traditional Catalan market cuisine with original touches directed by chef Mercé Navarro. Top-value prix fixe menus of seasonal specialties are available at both lunch and dinner. 

An attractive wood-and-stone cider-house replica, Sagardi piles the counter with a dazzling variety of cold Basque-style pintxos served on toothpicks; even better, though, are the hot offerings from the kitchen. The restaurant in back serves Basque delicacies like codfish omelets and txuletas de buey (beef steaks) grilled over coals. The other Sagardi branch at Carrer Muntaner 70–72 is equally good. The outdoor patio gets hectic in the high season but is quite lovely if you can find an empty spot.

This ultra-trendy butcher-shop-themed restaurant spurred the revival of Calle de Ponzano as Madrid's most exciting tapas street. Feast on eye-catching, impeccably prepared market-driven dishes like carpaccio-truffle roll-ups and grilled octopus slathered in chimichurri. Should this location be packed to the gills, make a beeline for sister restaurant SDD2 tucked behind the Gran Vía thoroughfare (Calle de la Virgen de los Peligros 8).

This restaurant has a loyal following among locals and visitors with its stunning location—the terrace has far-reaching views over the village and to the Strait of Gibraltar (don’t miss the griffon vultures soaring the thermals above you)—and delicious food. Local produce takes center stage, and you can try Casares cheese, suckling goat, and lamb as well as locally sourced tropical fruits and fresh fish from the coast. Highlights on the menu include croquetas de pringá con infusion de hierbabuena (meat croquettes infused with mint), paletilla de chivo (leg of kid goat), and ensalada de remolacha asada y queso de oveja (baked beet salad with cheese).

Creative, contemporary Menorcan cuisine is the draw in this former jewelry workshop, which has a small, leafy courtyard and a low-key cosmopolitan vibe. Start things with a local gin and choose from a monthly updated menu showcasing regional flavors with artful flair.

This family-run restaurant has been going strong since the 1950s. Its large windows overlook the river, and its kitchen makes a mean fabada asturiana (bean-and-sausage stew). Locally caught fish and pulpo a la gallega are equally delectable, whether you choose to sit in the casual bar area or more sedate dining room.

What's that fire-truck-red stew on every table in this tiny neighborhood tavern? Callos a la madrileña, Madrid-style tripe flavored with industrial quantities of garlic and smoky Extremaduran paprika. Other San Mamés standbys include fried bacalao (salt cod), truffled eggs and potatoes, and steak tartare. Book ahead or show up early (by 9 pm) to snag a table.

This ample and lively bar flanked by ancient stone and exposed redbrick walls is a good spot for tapas and beer as well as Albariños and Ribeiros.

This "gin bar" helped start the Spanish gin-tónic craze of the late 1980s, and though perhaps less avant-garde than it once was, the quality of food and drinks is consistently fantastic. Grab a cocktail at one of the wooden high-tops in the bar area, or sit down for a soup-to-nuts dinner in the classy dining room at the back—just remember to book a table weeks in advance (especially on weekends). The menu is long and eclectic with Asturian standouts such as fried rice with zamburiñas (queen scallops), roasted octopus, and verdinas (buttery green beans) with quail.