Haute cuisine in Spain

Cuisine as an artistic creation to delight the senses – this is the way gastronomy is seen in Spain. A range of five-star culinary attractions offering a world of tastes, presentation, aroma, textures, colour... Dishes by chefs such as Adrià, Arzak, Berasategui, Ruscalleda, Santamaría, Subijana and Roca have placed Spain at the forefront of international haute cuisine.

The new Spanish chefs are artists in the kitchen, as is proved by their great international renown. If Ferrán Adrià's 'El Bulli' was voted the best restaurant in the world by the prestigious Restaurant Magazine a staggering total of five times, today three restaurants currently number among the top ten ('El Celler de Can Roca' –in second place– 'Mugaritz' –third– and 'Arzak' –eighth), and as many as five restaurants have the maximum rating awarded by the influential Michelin guide.

 

The work of these new culinary artists is distinguished by its originality and innovation, and combines traditional Mediterranean cuisine with new creative ideas. The importance of this new cuisine in Spanish culture is such that the chef José Andrés was awarded the Spanish Order of Arts and Letters in 2010.

International prestige

There are many restaurants in Spain which have been distinguished for their outstanding quality and creativity. Throughout the country there are around 150 Michelin-starred establishments. Five of these have the maximum star rating: two in Catalonia and three in the Basque Country.

Catalonia offers the chance to enjoy the restaurants Celler Can Roca and Sant Pau, in the province of Girona. In the first, located in the city of Girona, the Roca brothers use their culinary creativity to convey a range of emotions. Carme Ruscalleda on the other hand offers a modern take on traditional Catalan gastronomy in her restaurant Sant Pau, with views over the sea and located in Sant Pol de Mar. 

In the Basque Country, there are three outstanding options for enjoying Basque signature cuisine: Akelarre and Arzak in San Sebastián, and Martín Berasategui in Lasarte (Guipúzcoa). The first restaurant is the work of Pedro Subijana, and offers an experience for all the five senses in its dining room with its spectacular views. Meanwhile, the restaurant of José María Arzak was the first in Spain to receive three Michelin stars (in 1989). Finally, Martín Berasategui is one of the main exponents of modern Basque cuisine.

There are many other restaurants that have attracted international attention. They include 'Atrio' in Cáceres; 'Azurmendi' in Larrabetzu (Vizcaya); 'Calima' in Marbella (Malaga); 'Casa Marcial' in La Salgar (Asturias); 'Lasarte' and 'Àbac' in Barcelona; Can Fabes in Sant Celoni (province of Barcelona); 'Les Cols' in Olot, and 'Miramar' in Llança (both in Girona); 'Quique Dacosta' in Denia (Alicante); and 'Ramón Freixa', 'Santceloni', 'Sergi Arola Gastro', 'La Terraza del Casino', 'Diverxo' and 'El Club Allard' in Madrid.

The El Bulli of the future

Ferrán Adrià has for many years been the standard-bearer of Spanish haute cuisine, and his restaurant, El Bulli, has been considered by many to be the best in the world. However, in July 2011 he closed down the restaurant to take on a new and ambitious project: the El Bulli Foundation. The aim is to create a centre for gastronomic creativity in order to spark new ideas in the kitchen and to share them at the international level.