Pans full of saffron-hued paella, shellfish fresh out of the water, salty jamón Ibérico, nutty manchego cheese, and tasting menus at fine dining hot spots are just a few of the culinary delights that tempt so many travelers to take a trip to Spain.
Located on Europe’s Iberian Peninsula, Spain is one of 10 countries with the most Michelin stars in the world. (The nation has 267 of them, to be exact.) The dining landscape in Spain is both acclaimed and diverse, with regional specialties ranging from gazpacho in Andalusia to pintxos in the Basque Country.
While all of these attributes make booking a flight to Spain an easy decision, choosing where to eat while there can be much more difficult. Which is exactly why we turned to one of our favorite Spanish chefs to learn which restaurants to bookmark for the ultimate food itinerary in his home country.
After growing up in Asturias and Catalonia, José Andrés first embarked on his culinary career in Barcelona. Since moving to the United States in 1991, Andrés has built an empire of lauded restaurants in Washington, D.C., Las Vegas, and New York City; hosted several food- and travel-focused television shows; and founded the world-renowned nonprofit organization, World Central Kitchen, that supplies food to those in crisis.
To give you a taste of where this iconic chef first learned to love food, we’ve rounded up standout Spanish restaurants that he’s dined at and recommended.
Mesón do Campo (Galicia)
Tucked inside an old stone house, Mesón do Campo serves up Galician cuisine in the historic city center of Vilalba. The restaurant blends traditional foods with modern touches, utilizing seasonal and local ingredients.
Scroll through its social media and you’ll see dishes like a crispy-skinned, line-caught hake, a fish commonly caught off the coast of Galicia. The women-run restaurant is also known for its excellent wine selection, so feel free to pull up a seat at the bar to just enjoy a glass and some snacks.
Bistronómika (Madrid)
While Andrés jokingly says that you should go to every restaurant in Madrid — because they’re all excellent — when asked to recommend just one, he called out seafood-centric, fine-dining eatery Bistronómika.
Chef Carlos Portillo is focused on cooking super fresh fish perfectly, often featuring less common varieties of seafood at the restaurant and preparing most of the proteins on an open grill. Andrés is a big fan of Bistronómika’s rendition of the classic gilda — a small skewer of olives, anchovies, and pickled peppers — which replaces the anchovies with tuna.
Venta Pinto (Andalusia)
For a more casual bite, head to Venta Pinto in Cádiz. This sprawling restaurant has been open for a century, and the impressive wooden ceilings and beams inside reflect its history. The menu here is expansive, and Venta Pinto is best known for its bocadillos, Spanish sandwiches usually served on crusty, baguette-like bread.
To kick off the start of 2025, Andrés snagged one of these savory sandwiches for himself, opting for one filled with lomo en manteca (pork loin cooked in its own fat), jamón Ibérico, and manchego stuffed inside of a softer, mollete bread.
Los Marinos José (Málaga)
It’s clear that Andrés appreciates incredible ingredients from the ocean — how could you not when your home country is surrounded with coasts — and the chef celebrated his 56th birthday at the renowned seafood spot Los Marinos José in Fuengirola.
The family-owned restaurant has been open for more than 30 years and has earned recognition from the Michelin Guide, World’s 50 Best, and TripAdvisor as one of the best places to eat seafood in Spain. Patrons can select from an array of fresh fish on display in the dining room, most of which was likely caught on the restaurant’s own boat.
Mare (Andalusia)
Creativity, contemporary techniques, and traditional Andalusian cuisine meet on the plate at Mare, a sleek restaurant in Cádiz. Chef Juan Viu hopes to channel the flavors that you’d find from a mother’s home cooking and shops for ingredients from small producers at local markets.
The interior of the restaurant and its dishware present a minimalist aesthetic, allowing Viu to highlight the complexity of the flavors he works with/presents. The tasting menu is seasonal and changes regularly, but you can expect to see deceptively simple dishes like cigala lobster in a reduced roasted chicken jus with vanilla oil or a tomato ice cream with yogurt ice cream and basil.
With an itinerary packed full of fresh seafood — plus several excellent wine lists and a pork-centric sandwich for an interlude from fish — a trip planned around Andrés’ recommendations will ensure you savor your visit to Spain.
Dining and Cooking