Everyone loves the Spanish kitchen and we have listed some of the best traditional dishes and where to have them; all the following are popular, many national stars and some lesser known.
Wild bluefin tuna from Almadraba at El Campero (Barbate) – El Campero in Barbate is one of those little known places, a truly best-kept secret. Melero Pepe’s house is a declaration of love to Cadiz, the Almadraba and real cooking.
www.restauranteelcampero.es
Avd. Constitucion, Local 5 C, 11160 Barbate, Cadiz
00 34 956 43 23 00
Arzábal fried artichokes (Madrid) – One of the best bars in Madrid. It is impossible not to be happy in the house of Ivan Morales and Álvaro Castilian. So many lovely things on the menu: a fantastic selection of wines by the glass, and of course, those fried artichokes.
arzabal.com
Calle Dr. Castelo, 2, 28009 Madrid
00 34 915 57 26 91
Sardines on the spit in Los Sardinales (Málaga) – Forget luxury, all you need is sand, coal, salt and crispy skin. You eat these sardines – brilliant and delicious at Los Sardinales – with your hands of course.
www.lossardinales.com
Urbanizacion Alicate Playa, Avda.del Gaviero, 29604 Marbella, Málaga
00 34 951 70 42 22
Tortilla (potato omelette) of La Ardosa (Madrid) – The tortilla can be called the quintessential Spanish dish. And here you can enjoy a brilliant one at Spanish tavern La Penela.
www.laardosa.es
Calle Colón, 13, 28004 Madrid
00 34 915 21 49 7
Migas extremeñas (typical Andalucian breadcrumbs) with egg and truffle in Atrio (Cáceres) – This fabulous 2 Michelin-starred restaurant by José Polo and Toño Pérez is situated opposite the church of San Mateo inside the walled city of Cáceres. They serve great breakfasts and wonderful Migas extremeñas: Andalucian style breadcrumbs – normally served with chorizo, pepper and sardines – here with egg and truffle.
restauranteatrio.com
Plaza San Mateo, 1, 10003 Cáceres
00 34 927 24 29 28
Iberian ham at Jaylu (Sevilla) – Restaurant Jaylu dates back to 1967 and does things traditionally: old school service, exemplary products and the very best ham.
www.restaurantejaylu.com
Lopez de Gomara, 19, 41010 Sevilla
00 34 954 33 94 76
Firewood paella with chicken and rabbit in L’Alter (Picassent) – Why Alter L’paella? Orange firewood, organic chicken, rabbit, green beans, Lima beans and crushed fresh tomato. Founded in 1967, L’Alter rose to fame when The New York Times praised their firewood paella as one of the best in the world.
www.restaurantlalter.com
Carrer Dels Ferrocarrils, 21, 46220 Picassent, Valencia
00 34 666 46 60 91
Anchovy with trout roe in Txepetxa (San Sebastian) – Txepetxa is a homage to the anchovy and you can find this little salty fish here prepared in fourteen different ways: with cream of crab, with sea urchin roe, anchovies and liver with apple sauce, anchovies with trout roe, with coconut, with salmon ..
www.bartxepetxa.com
C/ Pescadería, 5, 20003 Donostia, Gipuzkoa
00 34 943 42 22 27
Veal in red wine in Borda Berri (San Sebastian) – Borda Berri is elegance. All the kebabs are absolutely perfect, but the veal in red wine is absolutely perfect.
20003, Fermin Calbeton Kalea, 12, 20003 Donostia, Gipuzkoa
00 34 943 43 03 42
Fried fish in Alhucemas (Sevilla) – It’s true: if Sevilla did not exist, it should have to be invented. And when asked where the best fried fish is found, there is little doubt: at Alhucemas in Sanlúcar la Mayor.
www.restaurantealhucemas.es
Av del Polideportivo, 4, 41800 Sanlúcar la Mayor, Sevilla
00 34 955 70 09 29