Kabuki Wellington

In the serene dining room at the Hotel Wellington’s fancy new restaurant, chef Ricardo Sanz adds a Japanese accent to Spain’s choicest seafood, such as Galician clams and Almerían langoustines. The adventurous desserts, prepared by avant-garde pastry chef Oriol Balaguer, are also wonderful.

We loved: Sake-steamed Galician lobster with ponzu; nigiri sushi with wagyu beef “burger.”

Insider tip: Seats at the sushi bar are easiest to score.