World-renowned tables
The international fame of Spain’s top chefs is undeniable. Over the years, many establishments have earned praise from the world’s leading culinary critics. Among them is El Celler de Can Roca, located in Girona, Catalonia.
Twice named the Best Restaurant in the World, this establishment is run by the three Roca brothers. Each excels in his own domain: Joan is the executive chef, Josep is the sommelier, and Jordi, the youngest, is the pastry chef. Talent clearly runs in the family, as their parents are also restaurateurs. In fact, they cook daily for the staff at El Celler!
In 2009, El Celler received its third Michelin star. The menu is the result of constant experimentation with flavors and textures; one example is a dish of freeze-dried oyster with oyster tartare, auxine, tender nuts, green apple, Earl Grey mayonnaise, and bergamot powder—served, naturally, with a Grand Cru Chablis.
Moving on to El Bulli in Cala Montjoi, near Roses in northern Spain, this was the playground of Ferran Adrià, one of the world’s greatest chefs. Joining the restaurant in 1984, Adrià and his team continuously innovated and received numerous accolades.
El Bulli was repeatedly named Best Restaurant in the World by the prestigious Restaurant Magazine. Although the restaurant has since closed, Chef Adrià remains active in the culinary world through the El Bulli Foundation and other projects.
Simplicity is my authenticity
Xavier Pellicer, named after its owner and located in Barcelona, offers organic, local, and health-focused cuisine. In 2019, Pellicer’s restaurant received the Nature Award from La Liste, which annually ranks the world’s top restaurants. This award honors establishments “that elevate vegetables or work with the finest local ingredients, prepared as naturally as possible.”
This approach perfectly reflects Chef Pellicer’s philosophy: fresh ingredients presented with creative simplicity.
Other restaurants contributing to Spain’s gastronomic prestige include Martín Berasategui (3 Michelin stars, Lasarte-Oria), Arzak (Juan Mari Arzak, 3 Michelin stars, Basque cuisine), and ABaC (Jordi Cruz, 3 Michelin stars, Barcelona).
Behind these renowned names are hundreds of smaller establishments serving excellent cuisine. And of course, there are the classics: tapas, seafood, jamón, and paella. Spanish cuisine is also simple, convivial, and deeply rooted in tradition.
Liquid gold
As the world’s leading producer of olive oil, Spain benefits from a climate and geography ideal for olive cultivation. The largest production area is Andalusia in the south, but olives are also grown in Castilla (central), Extremadura (west), Aragon, and Catalonia (north). A staple of Mediterranean cuisine, Spanish olive oils rank among the best in the world. Like wine or gourmet restaurants, olive oils are also judged in international competitions. In 2017/2018, the World’s Best Olive Oils awards gave first and second place to two Andalusian producers.
Cheese, with character
Cabrales cheese is among Spain’s most renowned. Produced in Asturias in the north, it is made from a blend of cow, goat, and sheep milk. What makes it truly unique is its maturation process: the cheese ages in natural caves in the mountains. Far from pasteurized!
The aging process takes between two and four months. This blue cheese is strong in both aroma and flavor, and it has held its Protected Designation of Origin status (Queso de Cabrales) since 1981.
So, when do we go? Salud!
