Restaurants in Spain

The dramatic stark-black design is a refreshing departure from the woody cubbyhole look of traditional pintxo bars (in the back there’s a little red-a

Tiny squid, which are brought in from down the street, are fried with wild garlic, and local spring lamb is served with tumbet, the rich Majorcan stew

Star chef Andrés Madrigal is at the top of his game creating nouveau-Spanish dishes for his 75-euro tasting menu (about $96; à la carte is also availa

In Granada, stop for tea at this Moroccan teahouse in the ancient Moorish neighborhood of Albaicín.

Chef and alchemist Jordi Vilà runs the kitchen at this Michelin one-starred restaurant in the Sagrada Familia district of Barcelona. At Alkimia, which

In front of you sits a napoleon of caramelized foie gras, mackerel, and roasted pepper—an intricate sweet-savory morsel the size of a silver dollar. C

Most Barcelona bars shut down on Sunday nights—which is why Alta Taberna Paco Meralgo is so indispensable. Plus, Paco serves Barcelona’s greatest toma

Chef César Rodríguez, who trained at Abraham García’s Viridiana restaurant, now heads this market-driven eatery located on a tree-lined street in the

Catalan chef Sergi Arola—from Michelin two-starred Sergi Arola Gastro in Madrid—opened this tapas restaurant at the Hotel Arts in Olympic Village, in

Part restaurant and part nightclub, Arola Madrid is located in the Museo Reina Sofia (Queen Sofia Museum), which houses a renowned collection of 20th-

Tasting menu for two $528.

This smart urban grill house flanks the Santiago Bernabéu stadium with a sweeping view of the pitch. In the turbocharged dining room with blond-wood f

Asiana is one of Madrid's most exciting discoveries. Ring the bell and you'll be whisked down to one of seven candlelit tables in a subterranean sp

This posh Peruvian import may make ceviche the new sushi. Lima-based celebrity kitchen warrior Gastón Acurio, who already presides over a formidable L

Chef Ramón Freixa serves Catalan dishes with a fresh twist like black sesame-crusted langoustines served with corn.

This Granadan newcomer incorporates Moroccan spices like coriander and cumin in its grilled bacalao. Book a table near the windows for a view of the A

The establishment’s sole victual—a two-inch-high stack of mushrooms precariously united by a toothpick and topped with a tiny shrimp ($1.50)—pairs per

the lavish five-dozen-plus-item pintxos menu requires hours of complicated assembly on the part of owner Patxi Bergara. "A pintxo should be eye-catchi

Deeper into the market, Ana Gambeta, of the tourist-friendly Bar Central, hawks her baked dorada (bream), her butifarra sausage with white beans, and

The local clams and tiny lobster set the gold standard for fresh seafood. And the 1960’s mahogany-paneled time capsule of a dining room sets the stand