Tailor-made recommendations just for you

Mugaritz

Mugaritz is a pioneer in culinary innovation, led by Andoni Luis Aduriz, constantly redefining gastronomy through sensory and conceptual experiences. Instead of following traditional trends, it proposes an experimental approach, fusing art and science in every dish. Its proposal seeks to engage diners through emotions and reflections. Each season presents a new menu that goes beyond the simple act of eating.

Akelarre

Akelarre, led by Pedro Subijana in San Sebastián, combines a three-Michelin-starred restaurant with a luxury hotel. Since 1970, it has been distinguished for its innovative cuisine, standing out for avant-garde culinary techniques and a deep respect for the product. Akelarre is a reference in international haute cuisine.

Nerua

Nerua Guggenheim Bilbao, led by Josean Alija, is a cutting-edge restaurant known for its cuisine based on local nature and seasonality. They use nearby products from gardens, the sea, and farms, creating essential dishes that combine aromas, textures, and flavors. Its cuisine is conceived as a direct expression of the land, with a unique style that reflects the beauty of the ingredients.

Etxebarri

El Asador Etxebarri, located in Axpe, Bizkaia, is a global reference for its grill-based cuisine. Each dish is prepared with masterful charcoal techniques, respecting the product to the fullest, such as meats, fish, and fresh seafood. It offers a tasting menu with service exclusively at midday. This restaurant is recognized for its authenticity and its ability to elevate natural flavors through fire.

Lú Cocina y Alma

Aponiente, led by Ángel León, stands out for its innovative cuisine focused on the sea. With three Michelin stars, the chef specializes in sustainable marine techniques and products, such as marine sausages and plankton. The restaurant also promotes environmental awareness and advocates for the use of discarded fish. A standout dish is the "20,000 Leagues Under the Sea," a seaweed mille-feuille inspired by Jules Verne.

http://www.lucocinayalma.com/

Aponiente

Aponiente, led by Ángel León, stands out for its innovative cuisine focused on the sea. With three Michelin stars, the chef specializes in sustainable marine techniques and products, such as marine sausages and plankton. The restaurant also promotes environmental awareness and advocates for the use of discarded fish. A standout dish is the "20,000 Leagues Under the Sea," a seaweed mille-feuille inspired by Jules Verne.

Cañabota

Cañabota is a restaurant in Seville known for its focus on high-quality seafood cuisine, using fresh products from the sea. Its menu centers on innovative dishes made with local ingredients. With a Repsol Guide star, the restaurant is renowned for its elegant atmosphere and attention to detail. Its gastronomic proposal highlights fishing traditions with a modern touch.

Blossom

Blossom in Málaga, led by chef Emi Schobert, is a fusion cuisine restaurant known for its creativity and the influence of South American ingredients, such as those from Peru, Mexico, and Argentina. They offer a single tasting menu, where dishes like sweetbread alfajor with chickpea and Jerusalem artichoke are some of the most innovative. Recognized with a Michelin star, it is an exclusive spot that requires reservations due to its small size.