Restaurants in Spain
Deeper into the market, Ana Gambeta, of the tourist-friendly Bar Central, hawks her baked dorada (bream), her butifarra sausage with white beans, and her tripe casserole—in five languages. "Israelis and Palestinians eat at my counter, shoulder to shoulder," Gambeta boasts.
Offers some two dozen sparkling wines by the glass-just right with the fines de claire oysters from bivalve and caviar purveyor Daniel Sorlut (#67).
Located 345 feet above ground, this Michelin one-starred restaurant is housed in a large glass dome atop the Hesperia Tower hotel, just five minutes from the airport.
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 Argüelles district.
Here, concealed within an old grocery store, is an eating nook so festooned with comestibles one feels trapped inside a gaudy Andalusian Baroque altar. Only instead of angels’ wings there are tins, jars, and packages.
At this bar in the Chueca neighborhood, waiters bring a free tapas with each caña—a term for a glass of beer, local wine, or Spanish cider.
Everything at this Boquería Market stall is exalted, especially the llanqueta, tiny fried fish served with eggs.