Restaurants in Spain

This no-frills taberna in the Chamberí district is the unofficial clubhouse for the capital’s food and art crowds, and chef, journalist, and TV personality Alberto Fernández Bombín is your ultimate hipster host.

Pastry pioneer Jordi Butrón keeps his cool gray, 30-seat, minimalist atelier packed with fans of his all-dessert three- and five-course tasting menus. Expect inspired sweet-savory flavor combos: pear “crackling” and fennel shoots; or chocolate, smoked-tea, and yogurt ice cream.

An old-fashioned sweet shop established in 1842, Casa Mira is renowned for its homemade turrón, a traditional Christmas nougat made with almonds, sugar, honey, and egg whites. The shop sells the holiday candy year-round and even supplies the Spanish royal family.

Owned by former TV chef Darío Barrio, this trendy Salamanca restaurant is set in a 19th-century coalbunker renovated by Barrio’s architect brothers. Inside the unmarked building, a staircase leads down to a cellar of whitewashed brick walls, tall archways, and cool-tone lighting.

The taberna offers a warm salad of partridge and bitter greens scattered with pomegranate seeds.

The current insider favorite among Madrid’s food and wine elite, Senzone, at the new Hospes hotel in Barrio de Salamanca, brings together the unique talents of 27-year-old chef Francisco Morales—a protégé of avant-garde guru Andoni Aduriz, of San Sebastián’s Mugaritz—and his wife, Rut Cotroneo, t

This is tapas for grown-ups who like to sit down—if they can get a seat (reservations are a must). A huge bar takes up much of the main dining room, and tables are in high demand.

Known for its namesake drink - arguably the best in Europe -
L'Eixample's Dry Martini has all the trappings of a classic film-noir
set: emerald-green leather banquettes, white-jacketed waiters, and
plenty of intrigue.

El Bulli's Ferran Adrià, the chef who helped put Spain on the culinary map, has set his sights on the burger joint. His Fast Good serves quick bites—hamburgers with olive tapenade, fries cooked in Spanish olive oil—in a futuristic green and purple storefront in Madrid.

Chef Francesc Gimeno Manduley’s low-cost, high-concept miniatures are a marvel of ingenuity.

A Barcelona institution, Bar Pinotxo is located inside the Mercat de la Boqueria. This small tapas bar is owned and operated by Juanito Bayen. The cuisine is Catalan, and there is no menu; Juan or a server will simply spout off the day’s offerings.