119 Best Restaurants in Spain

"From market to plate" is this nueva cocina restaurant's philosophy: chefs start and finish the day with an empty larder and a blank menu. The freshest fish and produce are handpicked at the neighboring Mercado de Abastos and coaxed into exciting dishes that defy tradition. Be sure to book ahead as the industrial-chic dining room and terrace fill up fast. 

Adrián Quetglas, an Argentinian-born chef of Mallorcan descent, cooked in some of the finest kitchens in London, Paris, and Moscow before he returned to Mallorca in 2015 to launch this solo venture. Despite being awarded a Michelin star, Quetglas remains committed to the democratization of fine dining and delivering the pleasure of high-end gastronomy to a broader audience. His five-course lunchtime tasting menu is a steal at €55, while seven courses in the evening will set you back €85.

One of the world's great culinary meccas, award-winning Arzak embodies the prestige, novelty, and science-driven creativity of the Basque culinary zeitgeist. The restaurant and its high-tech food lab—both helmed by founder Juan Mari Arzak's daughter Elena—are in the family's 19th-century home on the outskirts of San Sebastián. The ever-changing dishes (€270 for four courses or €300 for the tasting menu) are downright thrilling for their eye-popping presentations, unexpected flavor combinations, and rare ingredients. The best seats in the house are in the newly renovated upstairs dining room.

This jaw-droppingly elegant, award-winning restaurant and hotel, housed in a medieval building redesigned by star architect Mansilla + Tuñón, is the crown jewel of Extremaduran hospitality. The ground-floor restaurant specializes in refined contemporary cooking centered around the Iberian pig and chef Toño Pérez's private garden. The round wine cellar in the basement is an architectural marvel with a backlit Château d'Yquem "temple" that was the site of a $2 million wine heist in 2021 that made international news. There are 14 drool-worthy, high-design hotel rooms above the restaurant (and a rooftop pool), as well as 11 suites across the square in the 16th-century Casa Palacio Paredes Saavedra. 

The immersive gastro-experience at the envelope-pushing eco-restaurant by renowned Basque chef Eneko Atxa starts with nibbles in the indoor garden, continues on to the kitchen with a quick tour, and culminates in the dining room with a tasting menu featuring out-there, conceptual dishes like "rose nectar" and "representing a landscape: honey and a thousand flowers."

Museum restaurants tend to be underwhelming, overpriced tourist traps, but Bistró—with its exuberantly colorful dining room and meticulously prepared modern Basque cuisine served by a knowledgeable waitstaff—is a blissful exception to the rule. Tartares, roast meats, local seasonal vegetables, and top-grade seafood are the building blocks of the three set menus, the most expensive of which is a five-course degustación for a paltry €40.

Casa Dani is a legendary bar in Mercado de la Paz whose tortilla de patata (potato omelet) is easily the best in town, and perhaps the country (if first place in a recent National Spanish Omelet Championship is any indication). Each hefty wedge is packed with caramelized onions and served hot and slightly runny. Adventurous eaters should opt for the con callos version, topped with spicy tripe.

In his thirties, Salamanca-born chef Carlos Hernández del Río cut his teeth in such star-studded kitchens as Elkano, Zuberoa, and DiverXO before returning to his roots in 2020 to open this restaurant showcasing the best ingredients, techniques, and wines from his native region—with a few geeky French touches. Expect immaculately prepared appetizers like sobrasada (cured sausage) eclairs followed by mains including stewed white beans with duck and marinated Tormes river trout, all served in a bright dining room with checkerboard tile floors.

With a "short" 10-course tasting menu priced at just €58 (the longer one is €82 for 14 courses) Cruix is the fine-dining restaurant for people who don't want to spend hundreds of euros on a meal. Everything here is laid-back and unpretentious, including the exposed-brick interior, but the quality speaks to the Chef Miquel Pardo's pedigree: he worked under Spanish superstar chefs like Albert Adrià and Jordi Cruz before opening Cruix in 2017. 

Three former head chefs from the legendary former best restaurant in the world El Bulli combined their considerable talents to create this roller-coaster ride of culinary fun (the word "disfrutar" is Spanish for "to enjoy") spotlighting tasting menus of dazzling inventiveness and good taste. Bowls are swirled to reveal beetroot meringues emerging from sesame-seed "earth" (the seeds are made to look like soil), and jellied truffle-and-egg tempura hit the bull's-eye of pure pleasure; desserts are otherworldly. No wonder, then, that the three chefs now hold their own spot close to the top of the World's 50 Best Restaurants list.

This family-run restaurant and B&B in a former 19th-century residence has a crackling fire in winter and a willow-shaded patio in summer. Prix fixes change seasonally and center on well-executed classics like secreto ibérico con crema de hongos (Iberian pork steak with wild mushroom cream) and txangurro a la Donostiarra (baked crab). Rooms fill up fast in August and during public holidays.

Locals will point you here for fresh, reasonably priced tapas and mains including croquetas (try the wild mushroom rendition) and secreto ibérico (seared Iberian pork shoulder steak). The weekday lunch menú del día—three courses plus wine—is a steal.

Holder of three Michelin stars since 2009, El Celler de Can Roca, helmed by the Roca brothers—Joan, Josep, and Jordi—is a life-changing culinary experience. Its two tasting menus, ranging from 14 to 22 courses and priced between €240 and €280, feature wildly inventive dishes and daring presentations, but remain rooted to local flavors.

Just 1½ km (1 mile) north of town, this restaurant—housed within a rather nondescript hotel—has been hailed as the birthplace of modern Catalan cuisine and is a beacon for gourmands. The hyperlocal menu changes with the seasons and features such dishes as eggplant with anchovies from Cadaqués, stewed chicken with morels plucked from the Collserola mountains, and a vanilla tart topped with strawberries from nearby Vilafant.

The sleek white-on-white dining room inside the Hotel Arts sets the tone for chef Pérez's contemporary take on Mediterranean cuisine. Tasting menus present around a dozen courses, most with a seasonal, seafood-centric focus, like a sea cucumber pasta with bone marrow and young artichokes. If your wallet allows, indulge in a wine pairing, which includes some wonderful surprises like a Spanish-made sake. Exemplary service and a posh location make this a true two-Michelin-star experience.

On a bank overlooking the Garonne, the white-tablecloth, tile-floor Era Coquèla is a Vielha institution, beloved by local families, repeat vacationers, and even truck drivers passing through town. Roast meats, civets (wine-and-game stews), and seasonal vegetable dishes are native-son chef Marc Nus's strongest suits—all are served by an enthusiastic and knowledgeable staff.

Located in busy Palma, each menu at fera has between four and seven courses. Some favorite dishes include the wild sea bass and the lamb. Lunch and dinner services also include a dedicated vegetarian menu offering a variety of plant-based dishes. They also have a varied wine selection and an impressive nonalcoholic drink menu. This restaurant has a sophisticated dining palate that doesn't shy away from being top-notch but doesn't alienate new travelers who aren't used to fine dining.

One of the eastern Costa del Sol’s foodie treats sits in a pleasant central square with its signature ruby-red feature wall. Chef Sergio González combines the best of local produce with more exotic touches to perfection: the tuna tataki comes with custard apple; and duck, local mango, and grilled avocado accompany the tomato salad. Red tuna takes center stage on the seasonal menu, where you’ll also find fresh fish, grilled meats, and a short list of vegan choices. There are also good-value tasting menus (€70) and an extensive list of tapas that are a gourmet world apart from the rest of the bars in town and on a par with the best in Andalusia.

Come here for seasonal and contemporary creations from an acclaimed chef and supporter of the slow-food movement, with a prix-fixe menu that may include dishes such as stuffed pigs’ feet with truffle and bacon or rabbit confit with tomato aioli. This restaurant is one of the best of its kind in the Pyrenees and, if you hit Sort at lunchtime, it makes an excellent reason to stop.

The two exquisite tasting menus at this tranquil Michelin-star establishment offer a whirlwind tour of modern Cantabrian cooking. They also bear a green Michelin star for their dedication to sustainable practices. Request a table in the romantically lighted brick wine cellar, and savor such delicacies as cod with smoked egg yolk, Cantabrian monkfish, and sea urchin croquettes. 

There’s a Miami vibe to this bright, two-floored brunch spot, with its bold blue accents, wall murals, egg-based dishes, and park-side terrace. Details count here: from dish presentation (beautifully done) to a catchy playlist; even the take-out coffee cups have artist illustrations.  

Under co-owners Fede and Diana Cervera and chef Xicu Ramón, this distinguished restaurant in the center of town continues to reinvent and deconstruct traditional Valencian cuisine. The setting is an architectural tour de force: a 16th-century town house transformed into a sunlit modern space with an open kitchen and a three-story-high wall sculpted to resemble a billowing white curtain. The midweek menus, available for lunch or dinner, include a selection of creative tapas—minicourses, really, that might include a soup or a salad—and one rice dish or other main course, giving you a good idea of the chef's repertoire at an unbeatable price.

Step outside the historic center for some of the most spectacular stews in Oviedo. Whether it's fabada, pote, callos, or lentils, chef Lucía Fernández has the accolades to prove every dish's worth---the walls are covered in "best of" awards from stew competitions throughout the region. One is usually featured on the weekday menú del día, but if it doesn't work for your schedule, make sure you call ahead to specifically reserve a pot.

While Martin Berasategui, one of San Sebastián's corps of master chefs, no longer runs the day-to-day operations of this Barcelona kitchen (it's in the capable hands of chef Paolo Casagrande) the restaurant continues to be a culinary triumph. Expect an eclectic selection of Basque, Mediterranean, and off-the-map creations, a hefty bill, service that's second-to-none, and fierce perfectionism apparent in every dish. If you're not in the mood for the full tasting menu, this is one of few Michelin stars that also offers an à la carte option.

Basque chef Martín Berasategui has more Michelin stars than any other chef in Spain, and at his flagship in the dewy village of Lasarte-Oria, it's easy to see why. Dishes are Basque at heart but prepared with an exacting, French-inflected technique that comes through in dishes like artfully composed salads, elegant caviar preparations, and eel-and-foie-gras mille-feuilles—a Berasategui signature. Of all the three-stars in and around San Sebastián, Martín Berasategui—despite its oddly lackluster dining room—consistently delivers when it comes to sheer hedonistic deliciousness.

Between the casco antiguo and the seafront, this innovative restaurant has an unpromising plain exterior, but forge ahead: the interior's contemporary elegance in gray tones and wood make for cozy surroundings for a quiet dinner from chef Mauricio Giovanni, who renewed his Michelin star in 2025. The seasonal tasting menu has an international slant, with more than a sprinkling of Spanish cuisine in its unusual fusion dishes, such as local mini shrimp with blue cheese and gazpachuelo soup with squid. If there are four of you, book the chef's table for a tailor-made menu and a more hands-on dining experience.

Inside the ultrasleek Mandarin Oriental hotel, this restaurant, with food by Raül Balam and his mother—the legendary Carme Ruscalleda—lives up to its stellar pedigree, with original preparations that draw on deep wells of Catalan culinary traditions. Dishes on the tasting menus display a masterful lightness of touch and come to the table so exquisitely presented that putting a fork into them feels almost like wanton vandalism; the reward, however, is sublime, with treasures of taste revealed in every astonishing bite.

Mediterranean cuisine based on fresh, local produce takes center stage at this restaurant, which has both a minimalist, intimate dining room and a pleasant terrace that's heated in winter. The seasonal menu (it changes four times a year) highlights local fresh produce including fish. Service is excellent, and there's a good-value tasting menu (€65 for eight courses) and an extensive wine list.

Consistently delicious, shockingly affordable, and unapologetically old-school, Pentxo is the sort of restaurant bilbaínos like to keep to themselves. Whether you pop in for a pintxo at the bar (the flash-fried antxoas rellenas, or stuffed anchovies, are a must) or for breakfast or for a €22 prix-fixe lunch (with standout seafood), you'll leave wishing you could be a regular.