Restaurants in Spain
Easily the swankiest dining option at the airport, El Madroño is set outside Terminal 4’s security area—so it’s the best place to have a pre-board meal with friends or business associates who aren’t traveling with you.
Imagine an old neighborhood joint updated in white Corian for the hipster generation and you’ve got Las Olas. The standout seafood tapas are prepared in a bustling open kitchen.
Pied piper Pep Manubens has been pulling off culinary magic in this slender slot of a restaurant for the last quarter century. The formula is simple: squeeze through the door and enjoy a bottle of Albariño while you wait for some of the city’s best tapas.
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.
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 of potato and eggplant.
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.