The World’s 10 Best Spanish Restaurants
Explore ten spanish restaurants around the world, from Atxondo, Spain to Sydney, Australia. Discover the restaurants and plan your next dining experience.
Asador Etxebarri
Spain
Asador Etxebarri is chef Bittor Arginzoniz's restaurant in Axpe, in the Basque Country. Flame-grilled cooking defines the kitchen, with carefully controlled fire bringing out the character of meat, fish and other ingredients. A concise à la carte selection and a tasting menu provide two ways to explore this approach. Dishes associated with the restaurant include egg yolk with white truffle, a matured beef chop and reduced-milk ice cream served with beetroot juice. Service takes place at lunchtime, and the menu centres on meat and fish rather than offering a separate vegetarian or vegan tasting menu.
Disfrutar
Spain
Disfrutar is the Barcelona restaurant of Oriol Castro, Eduard Xatruch and Mateu Casañas, located at Carrer de Villarroel 163 in the Eixample. Its official pages identify it as operating under MAEDOR TRES, S.L. and note that it opened in December 2014. The restaurant is booked only through its own website, which positions it as a single, clearly defined destination rather than part of a broader chain. The dining offer is centred on tasting menus rather than an à la carte list. The current site presents Disfrutar Classic and Disfrutar Festival, together with a wine pairing prepared by the sommeliers. It also describes Table M#01, a living-table experience set in the R&D kitchen on the lower floor, showing that some guests are placed in a more intimate kitchen-adjacent format within the restaurant. Disfrutar’s style reflects the chefs’ shared background at elBulli and a strong focus on inventive technique. The restaurant encourages guests to choose the menu without reading every detail in advance, which suggests a deliberately guided meal built around surprise, progression and presentation. Its own wording points to a kitchen-led experience in which texture, pace and visual elements are part of the offer, rather than simple dish-by-dish selection. Operationally, the restaurant presents itself as fully active and bookable, with reservations available up to twelve months ahead. The booking system confirms a table, although not a specific location, which indicates a structured service model with variable seating. A published team page also points to a substantial front-of-house and kitchen operation supporting the dining room, while the overall experience remains tightly controlled through the restaurant’s official channels.
José Pizarro
London, UK
José Pizarro is the Bermondsey Street restaurant at 194 Bermondsey Street, London SE1 3TQ, in the London Bridge area. It is presented by the operator as José Pizarro’s second neighbourhood restaurant on the street, part of a wider London collection but with its own clear dining-room identity. The restaurant sits moments from London Bridge and is currently described as an active venue for bookings, contact and everyday dining rather than a temporary or one-off project. The kitchen is centred on seasonal Spanish cooking, with an open kitchen forming the visual focus of the room. Guests can choose from an à la carte menu, a daily lunch menu inspired by Spain’s Menú del Día, desserts, wine and cocktails. The restaurant also lists feasting menus for groups, so the offer spans lighter daytime meals, shared plates and more structured dining without losing its Spanish emphasis. Facilities include a terrace for smaller plates and drinks, and a wood-panelled semi-private dining room suited to groups of six to ten. The restaurant also accepts online reservations for parties of one to 24 and welcomes dogs. Those details suggest a practical layout for neighbourhood lunches, informal drinks and planned gatherings, with the open kitchen and separate spaces giving the room a sense of activity while keeping the focus on the main restaurant floor. Editorial coverage describes Pizarro as a roomier space than José Pizarro’s original tapas bar further up Bermondsey Street, still closely tied to the area’s Spanish food scene. Reviews note classical Spanish cooking with a modern edge, while the operator emphasises shared dishes, Spanish wines and a relaxed atmosphere for friends, family or colleagues. The result is a polished but approachable restaurant with a stronger dining-room feel than a tapas counter setup.
Mercado Little Spain
New York, USA
Mercado Little Spain is a restaurant in New York, USA.
FOC Restaurant
Singapore
FOC Restaurant is a restaurant in Singapore.
Casa Mono
New York, USA
Casa Mono is a restaurant in New York, USA.
El Celler de Can Roca
Spain
El Celler de Can Roca is the restaurant of the Roca brothers in Girona, Catalonia, at Carrer de Can Sunyer, 48. The house describes itself as a long-running family project, begun by Joan and Josep Roca in August 1986 beside their parents’ bar in Taialà, and later joined by Jordi Roca in 1999. Its current site in Girona is presented as the restaurant’s fixed home, with reservations handled online and by direct contact with the restaurant team. The kitchen is shaped by the three brothers’ different roles: Joan Roca leads the cooking, Josep Roca is the sommelier, and Jordi Roca is the pastry chef. The official story links the restaurant to family cooking at Can Roca, academic training in Girona and a cuisine that combines tradition with research, creative freedom and modern technique. The restaurant also states that its table offer is for two to twelve diners, which indicates a small-scale, carefully managed dining room rather than a large-service operation. For dining, El Celler de Can Roca offers a Festival Menu made up of appetisers, 12 dishes and 4 desserts. The restaurant’s own information says that reservations are made through its website only, that bookings are taken up to 11 months ahead, and that a card is required to secure the table. It also says that allergies can be noted in advance so the kitchen can provide alternative dishes when necessary. The experience is therefore positioned as an organised tasting-menu visit with close attention to booking, table size and dietary details. The official opening pattern is limited to lunch and evening service from Tuesday to Saturday, with Sundays and Mondays closed. Taken together, the setting, the brothers’ defined roles and the structured menu suggest a polished, highly considered restaurant visit rooted in Girona family history rather than a casual neighbourhood dining room.
La Bodega Negra
London, UK
La Bodega Negra is a restaurant in London, UK.
BIBO
Dubai, UAE
BIBO is a restaurant in Dubai, UAE.
Una
Sydney, Australia
Una is a restaurant in Sydney, Australia.