The map of the north starts in D'Berto , home of the brothers Berto and Marisol Domingo in O'Grove, with luxury products and grilled fish, iron, steam or stew.
In Asturias, Güeyu Mar is Abel Álvarez and Luisa Cajigal's grill in Playa de Vega: top product of the rula (fish market) or trusted fishermen and authentic grilled art, with mandatory king fish and salpicón.
In San Vicente de la Barquera, Las Redes is a family business with hits such as rice with clams or sorropotún (Cantabrian tuna stew).
There are super-specialized marine destinations, such as El Campero (Barbate): monograph on red tuna from almadraba (historical fishing system) in different cuts (belly, tarantelo, flask, liver, roe or morrillo) and recipes (grill, salted, ceviche, tartar , tataki or onions).
The Andalusian Mediterranean is nourished by Los Marinos José, a family business founded by José Sánchez more than three decades ago and today led by his son, Pablo Sánchez López, who guarantees perfect spots and optimal preparations for an impressive offer.
On the way to the Spanish Levante, at El Faralló , Javier Alguacil and Julia Lozano serve Denier cuisine with grilled dry octopus, red shrimp and rice dishes.
On the Costa Brava, Cal Campaner , with Ferran Adrià as a client, offers fish from the Bahía de Rosas, such as Gallo San Pedro, scorpion, prawns or escamarlanes (crayfish) and, on request, rice or lobster stew; and Els Pescadors, in the old fishermen's tavern in Puerto de Llançà and owned for three decades by the Fernández-Punset family, serves scorpion a la llançanenca or rice with lobster soup.
Opened in 1964 by Pedro Arregui and with his son Aitor (former professional soccer player) at the helm, Elkano , ranked 30th on The World's 50 Best Restaurants list, is a top grill: traditional technique with modern evolution to grill its iconic turbot or cocochas.
In its Cadiz branch, Cataria (Sancti Petri), where they apply knowledge about barbecue and sea to the pantry of this Atlantic strip.
According to the criteria of The Trust Project
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