If summer in the city means gastronomically terraces, even more so in 2020, an exercise marked by the covid: outdoor gastronomy has become a business format in the face of fear of socializing.

10 tracks? In Madrid , Sacha tables are in high demand: a landscaped terrace in the quiet alley where the Sacha Hormaechea bistro is located , with a lazy omelette or fake sea urchin lasagna (this year, it has added some improvised ironing boards as bars). An option with impressive views is Azotea del Círculo , a terrace in Grupo Azotea's Círculo de Bellas Artes: informal cuisine by Manuel Berganza and cocktails by Luca Anastasio. On the outskirts, Filandón is the grill of Grupo Pescaderías Coruñesas in the Monte de El Pardo, to eat Salpicón de marisco or Sole Evaristo.

Restaurant Azotea del Círculo (Madrid)

Filandón Restaurant (Madrid)

Sacha Restaurant (Madrid)

In Barcelona, Terrat is the terrace of the luxurious Mandarin Oriental (reopened before the hotel): Gastón Acurio Peruvian menu (ceviches or sandwiches, that is, sandwiches), cocktails, lunch menu (32 euros) and Sunset Formula (drink and tiradito for 18 euros). The Rooftop is the bar and restaurant with a pool in Sir Victor, a hotel that succeeded the old Omm a couple of years ago: with views of Casa Milà and Sagrada Familia, it combines healthy cuisine, grilled meat, detox juices, wines and cocktails. Another good plan is Martínez , on the Montjuïc mountain, with rice with espardeñas or prawns, grilled meat and fish and vermouth.

Sir Víctor Restaurant (Barcelona)

Terrat Restaurant (Barcelona)

Martínez Restaurant (Barcelona)

Overlooking the sea, Malaga has won De Viú , a new terrace-snack bar in the Port of Malaga from the Michelin star José Carlos García: informal Malaga cuisine and brioches, such as lobster, cocktail bar and JCG Restaurante's wine list.

De Viú Restaurant (Malaga)

In Santander, La Caseta de Bombas is a seafood cuisine house on the Dique de Gamazo, managed by Grupo Deluz y Compañía: Cantabrian fish menu and eco meat.

Pump House Restaurant (Santander)

In Donostiarra Kursaal, Ni Neu , from IXO Grupo (with Andoni Luis Aduriz as a partner), looks out over the Cantabrian Sea: updated Basque cuisine, tasting menu (38 euros) and "between hours" menu.

Ni Neu Restaurant (Donostia)

The imposing Veles e Vents space , in the Copa de América Building (Marina de Valencia), adds concepts from Grupo La Sucursal; Malabar is your terrace on the first floor: informal tapas and barbecue cuisine.

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