The much anticipated World’s 50 Best Restaurants will be announced tonight  at the 13th annual World’s 50 Best Restaurants awards ceremony. Live from London’s Guildhall, the ceremony, sponsored by S.Pellegrino and Acqua Panna, will reveal if Noma stays at Nº 1 followed by El Celler de Can Roca at Nº 2 and  Osteria Francescana at Nº 3, as in 2014.

What’s new? What’s Hot? What’s Not? Find out tonight when the complete NEW 2015 World’s 50 Best Restaurants 1-50 are revealed from London. In the meantime what we can tell you is that 3 Spanish restaurants are featured in the NEW 2015 World’s 50 Best Restaurants 51-100:

DiverXo dish

Nº 59 DiverXO keeps climbing!! 2014 saw David Muñoz enter the prestigious list in 94th  position. This year DiverXO climbs a whopping 35 places for 59th position in 2015!! Can we expect to see DiverXO in the Top 50 in 2016?

Nº 61 Martín Berasategui leaves the top 50 as his San Sebastián restaurant, which re-entered the prestigious list in 2014, falls from last years nº 35 to this year’s nº61!!

Nº 68 Nerua Guggenheim – Bilbao – enters the list for the first time at nº68!  Josean Alija heads this Michelin 1 star restaurant with it’s privileged location in the wonderful Guggenheim Museum in Bilbao.

Albert Adrià leaves the World’s 50 Best Restaurants 51-100 list with no mention in 2015 of his Barcelona restaurants Tickets and 41 Grados, nº 57 and nº74 respectively in 2014. 41 Grados is currently closed for refurbishment and relocation but can we expect to see Tickets in the Top 50 World’s 50 Best Restaurants list which will be announced tonight?


How do we know all this? Well, the results have already been announced, for the first time ever prior to a  World’s 50 Best Restaurants awards ceremony, for the NEW  2015 World’s 50 Best Restaurants 51-100.  Here’s the complete list:

NEW 2015 World’s 50 Best Restaurants COMPLETE LIST 51-100:

  • No. 51 Geranium – Copenhagen, Denmark
  • No. 52 Tim Raue – Berlin, Germany
  • No. 53 Hertog Jan – Bruges, Belgium
  • No. 54 Hof Van Cleve – Kruishoutem, Belgium
  • No. 55 The Clove Club – London, UK
  • No. 56 Saison – San Francisco, USA
  • No. 57 Septime – Paris, France
  • No. 58 Quay – Sydney, Australia
  • No. 59 Diverxo – Madrid, Spain
  • No. 60 Hedone – London, UK
  • No. 61 Martin Berasategui – San Sebastián, Spain
  • No. 62 8 ½ Otto e Mezzo Bombana – Hong Kong, China
  • No. 63 L’Atelier de Joël Robuchon Paris – Paris, France
  • No. 64 Maaemo – Oslo, Norway
  • No. 65 Combal Zero – Rivoli, Italy
  • No. 66 Amass – Copenhagen, Denmark
  • No. 67 NoMad – New York, USA
  • No. 68 Nerua – Bilbao, Spain
  • No. 69 Momofuku Ko – New York, USA
  • No. 70 Waku Gin – Singapore
  • No. 71 De Librije – Zwolle, Netherlands
  • No. 72 Restaurant at Meadowood – St. Helena, USA
  • No. 73 The Fat Duck – Bray, UK
  • No. 74 Jaan – Singapore
  • No. 75 Coi – San Francisco, USA
  • No. 76 Fu He Hui – Shanghai, China
  • No. 77 Indian Accent  – New Delhi, India
  • No. 78 La Maison Troisgros – Roanne, France
  • No. 79 Ryunique – Seoul, South Korea
  • No. 80 Daniel – New York, USA
  • No. 81 Joe Beef – Montreal, Canada
  • No. 82 Le Louis XV – Monte Carlo, Monaco
  • No. 83 Tegui – Buenos Aires, Argentina
  • No. 84 Sepia – Sydney, Australia
  • No. 85 L’Effervescence – Tokyo, Japan
  • No. 86 Hajime – Osaka, Japan
  • No. 87 Brae – Birregurra, Australia
  • No. 88 = The Tasting Room at Le Quartier Français – Franschhoek, South Africa
  • No. 88 = Zuma – Dubai, UAE
  • No. 90 Estela – New York, USA
  • No. 91 Belcanto – Lisbon, Portugal
  • No. 92 St. John – London, UK
  • No. 93 Jungsik – Seoul, South Korea
  • No. 94 Masa – New York, USA
  • No. 95 Fu1015 – Shanghai, China
  • No. 96 Mikla – Istanbul, Turkey
  • No. 97 Esperanto – Stockholm, Sweden
  • No. 98 Vila Joya – Albufeira, Portugal
  • No. 99 Lung King Heen – Hong Kong, China
  • No. 100 Manresa – Los Gatos, USA

worlds best 50


If you would like to experience some of the best restaurants Spain has on offer, then something like our Ultimate Gourmet Tour   is perfect for sophisticated diners who are looking to experience the best of Spanish cuisine.

It’s not “New” by any means, it’s been around for decades, but it’s the Nouvelle Cuisine of the Basque Country and it’s Nouvellicious. The revolution in Basque kitchens started in the 70’s and today the Forefathers of Basque Cuisine rub shoulders with the Modern chefs to promote this radically original cuisine with a splash of  style, a touch of expertise, a dash of creativity and sprinkling of pride.

The New Basque Cuisine revolutionized the world when, in 1976, Juan Mari Arzak and Pedro Subijana, today regarded as the forefathers of the New Basque cuisine, set off to France in search of new techniques. Inspired by the work of Paul Bocuse, they went to Lyon to learn the secrets of Nouvelle Cuisine. The trip proved invaluable and on their return they set up a collaborative group that formed the foundations of the Basque Nouvelle Cuisine movement – a Basque cuisine revolution began.

Arzak dish

The group revived and improved traditional recipes by using modern methods and innovative techniques. The goal was evolution although at the same time sticking to local tradition and the best quality regional products. Using traditional ingredients, chefs created new and innovative dishes offering lighter and less rustic versions of traditional dishes and flavors.

A new culinary movement was born – the Nueva Cocina Vasca – New Basque Cuisine, and in a few years the movement swept across Spain to become the default haute cuisine and by the 1990′s the New Basque Cuisine had spread worldwide.

Over the next 25 years, pioneering Spanish chefs began creating a new Spanish cuisine, experimenting with new techniques, and the term “molecular gastronomy” was born.

Martín Berasategui dish

Today the Basque Country and its’ chefs continue to enjoy international acclaim for their cooking in Michelin starred restaurants. More informally, many tapas bars, especially in San Sebastián, serve modern-style pintxos employing novel techniques and ingredients and in more recent years, young chefs, such as Martin Berasategui, have given new stimulus to Basque cuisine.

Mugaritz Dish

What better place to enjoy the New Basque Cuisine and the playful, innovative and twisted genre of molecular gastronomy than in the Basque Country. Join us on a Private Food and Wine Tour to include the Basque Country where you can enjoy the New Basque Cuisine in the heart of the action.


Gastronomy in Andalusia is very location-specific – everyone knows that the best strawberries and jamon come from Huelva; sardines from Malaga; tuna from Barbate; mangoes from Granada; cucumbers and tomatoes from Almeria…..

Andalusia is the largest agricultural producer in Spain.  It leads the national production of table olives and the world’s largest producer of olive oil.  Jaen will say that they make the best olive oil, although in Cordoba, Granada and Seville they will dispute this.


Similar to Spanish wine, Spanish Olive Oils have strict standards and seals provided by the different “Denominaciones de Origen”, Designation of Origin, to ensure their unique taste and high quality.  The richness and variety of Andalusian oils is reflected in the recognition of 12 Protected Designation of Origin “PDO” areas, each with its own characteristics.The ratio by province is as follows: Cádiz,  (Sierra de Cádiz PDO); Córdoba (Baena PDO; Montoro-Adamuz PDO; Priego de Córdoba PDO and Aceite de Lucena PDO); Granada (Poniente de Granada PDO and Montes de Granada PDO); Jaén (Sierra de Cazorla PDO; Sierra Mágina PDO and Sierra de Segura PDO);  Málaga (Antequera PDO); and Seville (Estepa PDO).

Greenhouse cultivation predominates in Almería, producing noteworthy amounts of vegetables. Huelva and Granada are leaders in fruit production, cultivating strawberries and tropical fruit respectively.

Pigs are bred primarily in the mountains of Cádiz, Córdoba, Huelva, Málaga and Seville, where large herds of Ibérico pigs are raised.

Fishing is a chief industry in Cádiz, Huelva and Málaga, where fishermen specialise in catching tuna, prawns and sardines. The Andalusian fishing fleet consists of over 1,575 vessels and the captures reach 41,528 tons per year (2013).

Wine production is centered in the regions around Jerez (the area with the oldest and longest wine exporting tradition in Spain), Montilla-Moriles, Málaga and Huelva.

Andalucian cuisine

Andalusian gastronomy has deep roots within the Arabic cuisine of Al-Andalus (711-1492). Its refinement, unknown in Europe, transformed a wide range of customs. It was the andalusíes themselves who invented the dining room and the current order in which we eat dishes during a meal.

Gazpacho (a cold soup made of tomato, bread, onions, peppers, cucumbers, garlic, oil, vinegar and salt) is the typical Andalusian dish par excellence.

Tapas (small cold or hot dishes served in bars as aperitifs) attain their maximum expression in Andalusia (Cádiz, Málaga, Jerez…), where they are always served along with a glass of wine or beer.

Tapas hopping is part of Andalusian life and  Seville, for example, boasts around 4,000 tapas bars – roughly 1 for every 200 locals so you know they know what they’re talking about!  Plate after plate of hot and cold food comes freshly out of the kitchen to appear on the bar to tempt your palate. Try cold roasted pepper salad or anchovies in vinegar, a hot dish of meatballs in sauce or a slice of Potato Omelet ….. the choice is yours.  Of course, as is customary, accompany your mouth watering bites with a glass of dry Spanish Sherry, wine or draft beer.

Traditional Andalusian desserts are characterized by clear Arabic influence, like torta real de Motril, tocinos de cielo de Guadix, torrijas de Semana Santa or piononos de Santa Fe, exquisite sweet fillings cream. Other desserts  collect a long tradition of Andalusian cuisine convents, which is reflected in the famous St. Ursula yolks.

Here are just some of the typical Andalusian dishes you may like to try while you’re staying in Andalusia:

Gazpacho – a chilled tomato soup, served with diced vegetables.

Salmorejo – a thicker version of Gazpacho, from Cordoba, normally served with chopped boiled egg and jamon.

Pescaito Frito - a mix of fried fish, normally including calamares (squid), adobo (marinated dogfish), merluza (hake) and puntillitas (baby octopus).

Pescaito Frito – a mix of fried fish, normally including calamares (squid), adobo (marinated dogfish), merluza (hake) and puntillitas (baby octopus).

Solomillo al Whisky - Pork fillets cooked in whisky.

Solomillo al Whisky – Pork fillets cooked in whisky.

Rabo de toro - bull's tail stew - traditionally eaten after bullfights, using that day's toros.

Rabo de toro – bull’s tail stew – traditionally eaten after bullfights, using that day’s toros.

Arroz marinero - a succelent seafood rice, cooked in a cazuela (pot) usually including almejas (clams), mejillones (mussels) and shrimp (gambas).

Arroz marinero – a succelent seafood rice, cooked in a cazuela (pot) usually including almejas (clams), mejillones (mussels) and shrimp (gambas).


Join us on a personalized private tour of Spain, like the Majestic Madrid and Authentic Andalusia Tour, to experience the sights and delights of Andalusia in Southern Spain with the orange scented patios of Seville, Romantic Ronda, Grand Granada and Curios Cordoba!

The Michelin Guide to Spain and Portugal 2015 is fast approaching and we’ll keep you updated with the results of the Michelin Starred Restaurants in Spain for 2015! In the meantime, over the next few days we’ll be showcasing some of the Best Michelin starred Chefs in Spain, if not the World, with our own Pre-Michelin Guide Spain 2015 SuperChef Series by Gourmand Breaks- An insight into the world of some of the current Michelin 3 star and Michelin 2 star chefs in Spain!

Yesterday we showcased Paco Pérez of Michelin 2 star restaurants Miramar and Enoteca, and in no particular order, today a Michelin Starred chef shooting for that much desired 3rd Michelin star in 2015 is:

Andoni Luis Aduriz – Proudly heads Michelin 2 star restaurant Mugaritz in the Basque Country, currently ranked the sixth best restaurant in the World.  Still failing to gain that 3rd Michelin star though, will 2015 be Mugaritz’s year? To be enjoyed on one of our Private Food, Wine and Cultural Tours :)

Andoni Luis Aduriz was born in San Sebastián in 1971 and took his first steps in the culinary world by studying at the Donostia School of Cuisine in San Sebastian, Spain. Expressing himself through flavours and textures came easier to Andoni Luis Aduriz than academia and this is when he started to cultivate his love of the New Basque Cuisine and the land.

Andoni Luis Aduriz  worked under great chefs such as Pedro Subijana, Juan Mari Arzak and Ramón Roteta, and in 1993, he went to Catalonia to join the team at El Bulli under Ferran Adrià. This opportunity set him on the Superchef culinary path but not before returning to his homeland where he worked under Martín Berasategui at the chef’s restaurant outside San Sebastian. Finally in 1998 Andoni Luis Aduriz hedged his bets and started his solitary project – his own restaurant – Mugaritz in Errenteria, Gipuzkoa, Spain.

Mugaritz closes for four months a year, a time for reflection and experimentation which is devoted almost exclusively to creativity. Mugaritz means “oak border” in the Euskara language in reference to the location, with the oak on the border. The surroundings offer the chef a canvas on which to unleash his creativity, as well as being a place surrounded by tradition and local products.


Andoni Luis Aduriz strives to shock and surprise his diners as well as delight them and achieves the perfect combination between avant-garde and traditional Basque cuisine which has resulted in Mugaritz first being classed as a Michelin 2 star restaurant and then as being a World Top Ten Restaurant.

Mugaritz Dish

Mugaritz earned the first Michelin star in 2000 and, five years later, in 2005, the prestigious Michelin Guide awarded the second one.

Mugaritz has been considered one of the World’s best 50 restaurants since 2006 by the prestigious Restaurant Magazine where it entered in 10th place!  Since then it has always appeared in the Top 10 with it’s highest placing being in 3rd place in 2011 and 2012, behind El Celler de Can Roca in 2nd. In the hands of Andoni Luis Aduriz, Mugaritz is currently ranked the sixth best restaurant in the World behind Dinner (London) in 5th place, Eleven Madison Park (New York) in 4th , Osteria Francescana (Modena) in 3rd ,  El Celler de Can Roca (Girona) in 2nd and  Noma (Copenhagen) in the Number 1 spot.


Apart from his work at Mugaritz,  Andoni Luis Aduriz gives classes at the University of the Basque Country, corroborates in various methods of communication  and assesses other restaurants. Since 2012 he has been the gastronomic director and culinary consultant at 5* Hotel Abadia Retuerta LeDomaine Restaurant in Valladolid. A restaurant in a 12th century monastery may well be a challenge in itself, however  the creative vision of tradition and using local ingredients is respectfully followed to offer an irresistible culinary experience.


With Spanish Chefs taking the World by storm, now is the time to visit Spain, home to 10% of the World’s Best Restaurants and numerous Michelin starred Restaurants!  On one of our Private Food, Wine and Cultural Tours you can indulge in the Best Michelin Starred Restaurants in Spain.  Contact us for your personalized quote.

The Michelin Guide to Spain and Portugal 2015 is fast approaching and we’ll keep you updated with the results of the Michelin Starred Restaurants in Spain for 2015! In the meantime, over the next few days we’ll be showcasing some of the Best Michelin starred Chefs in Spain, if not the World, with our own Pre-Michelin Guide Spain 2015 SuperChef Series by Gourmand Breaks – An insight into the world of some of the current Michelin 3 star and Michelin 2 star chefs in Spain! First off, and in no particular order, a chef shooting for that 3rd Michelin star in 2015 with 2 contenders:

Paco Pérez – Recognized with five Michelin stars (two at Enoteca restaurant in Barcelona, two at Miramar in Llançà and one at restaurant “5”  in Berlin), his innovative cuisine reflects the essence of the Mediterranean Sea with cooking based on tradition and high quality local Spanish produce.  To be enjoyed on one of our Private Food, Wine and Cultural Tours :)

Paco Pèrez - Miramar

Paco Pérez was born in Huelva but at just 6 months old his family moved to Llançà in Girona, a small fishing village on the Spanish North Costa Brava coast, where he subsequently grew up.

At age 12, Paco Pérez discovered his passion for cooking when he started helping out, at weekends and in the holidays, at the tapas bar owned by his family in Llançà. He then combined his studies with summer jobs in various local restaurants.

After finishing his studies Paco Pérez worked in diverse local restaurants and even went to France to train alongside one of the founders of “nouvelle cuisine” Michel Guèrard. But what most probably set Paco Pérez on the culinary Superchef path was when he returned to Catalonia and joined Ferran Adrià at El Bulli in 1993.  Here, and over 5 years, he took various courses and placements and acquired much of his philosophy of pioneering techno-emotional cuisine.

In 1997 Paco Pérez married Montse Serra, daughter of the owners of the Miramar Hotel-Restaurant on the seafront promenade of Llançà, Girona, Spain and together, keeping it in the family, they embraced the development of the Miramar. After three years of producing modern Catalan cuisine, during just the summer season, they decided to up the stakes and open all year round in the hope of turning this place into a landmark restaurant in the world of pioneering cuisine.

Chipirones - Miramar


Paco Pérez, together with his wife, managed to gradually convert the Miramar from the past traditional restaurant of a hostal, first opened in 1939, into the avant-garde cuisine restaurant that it is today. Betting on traditional and local cooking using high quality products from an ideal environment Paco Pérez’s talent, technique and innovative twists on traditional seafood dishes have earned the Miramar its current two Michelin stars (2006 and 2010).

Also for Paco Pérez in the Michelin 2* Restaurants List for Spain 2014 is:

Enoteca Restaurant in Barcelona

Paco Pérez spreads the heart and soul of contemporary Mediterranean cuisine by bringing the essence of the Miramar and its culinary philosophy, with an emphasis on fish and seafood, to the luxurious 5* Hotel Arts in Barcelona. His guidance at Enoteca, for contemporary cuisine with a traditional base, top quality ingredients and excellent attention to detail,  has led to it receiving two Michelin stars since the 2013 Michelin Guide.

Michelin 2 star restaurant Enoteca offers a contemporary classic Mediterranean cuisine with outstanding quality and imagination and a wine cellar that features more than 500 types of wine.

Paco Pérez is not the only Superchef with a restaurant at the Hotel Arts in Barcelona. Sergi Arola, of Michelin 2* Restaurant Sergi Arola Gastro (Madrid) fame, showcases innovative tapas style traditional Mediterranean cuisine at “Arola”.  Sergi is a disciple of Ferran Adrià and Pierre Gagnaire.


Restaurant 5Das Stue 5* Hotel (Berlin)

This Michelin 1 star restaurant is the extension of the Miramar Restaurant into Germany. It is named after Paco Pérez’s focus on the five senses, and also a reference to the five fingers of the hand, because the kitchen produces pioneering works of culinary art.

Mirror RestaurantThe Mirror Hotel (Barcelona)

One of the best restaurants in Spain for luxury rice and seafood dishes,  in the heart of Barcelona.

L’EGGS Restaurant by Paco PérezPasseig de Gràcia (Barcelona)

The first gastronomic themed restaurant in Barcelona featuring eggs as the star dish. A fun and casual restaurant offering eggs in all their formats.

La Royale RestaurantUptown Barcelona

Upscale hamburgers in uptown Barcelona.  La Royale presents a revolution of the concept of a hamburger in the city, with signature ideas and the best refreshing gin and tonics.

Black Restaurant – Uptown Barcelona

The cosmopolitan Manhattan-esque cocktail lounge at La Royale. Offering the signature Burgers of La Royale as well as the best vodka & tonics and a great champagne collection.


With Spanish Chefs taking the World by storm, now is the time to visit Spain, home to 10% of the World’s Best Restaurants and numerous Michelin starred Restaurants!  On one of our Private Food, Wine and Cultural Tours you can indulge in the Best Michelin Starred Restaurants in Spain.  Contact us for your personalized quote.


It seems we could dedicate our whole blog just to the Roca Brothers and their restaurant, El Celler de Can Roca, in Girona, Spain.  These boys do not stop with their award-winning perfection and this time, it’s the World’s Best Restaurants of 2014 – TripAdvisor Travelers’ Choice Awards.


TripAdvisor, the world travel reference for many, has announced its annual Travelers’ Choice awards and in the best restaurants around the world category, Michelin 3* restaurant El Celler de Can Roca, in Girona, Spain is in 1st place!!  This year they beat off over 350 fine dining establishments, worldwide, to take the Number One spot for their “sublime” (a word we hear frequently from diners there) cuisine.

El Celler de Can Roca, run by 3 Catalan brothers, is currently ranked, by Restaurant Magazine, as the second best restaurant in the World (Nº1 in 2013) on their acclaimed World’s Best Restaurants for 2014 list.  At the same awards ceremony, held in London back in April, Jordi Roca not only celebrated the restaurants’ success with his brothers, Joan and Josep, he was also crowned The World’s Best Pastry Chef.

Jordi Roca

But, apart from El Celler de Can Roca, in Girona, at Nº1,  2 other Spanish restaurants feature in the Top 10 list of the World’s Best Restaurants of 2014 – TripAdvisor Travelers’ Choice Awards:


El Club Allard, in Madrid, at Nº6.

This now Michelin 2 star restaurant started life as a private club in 1998, but opened its doors to the public in 2007.



Martín Berasategui

Martín Berasategui, in Lasarte – San Sebastián, at Nº10.

This Michelin 3* restaurant is also ranked   35th in the acclaimed World’s Best 50 Restaurants List compiled by Restaurant Magazine.


Special mention should also be made to DiverXO in Madrid, awarded 15th place in the World’s Best Restaurants of 2014 – TripAdvisor Travelers’ Choice Awards. Groundbreaking chef David Muñoz is on the rise and received the 3rd Michelin Star for DiverXO when the NEW Michelin Guide for Spain and Portugal 2014 was presented last November. Madrid’s only Michelin 3 star restaurant DiverXO was then awarded 94th place in the acclaimed World’s 50 (well 100) Best Restaurants Awards List of 2014.


The Top 10 World’s Best Restaurants of 2014 – TripAdvisor Travelers’ Choice winners are:

  • 1.   El Celler de Can Roca, Girona, Spain
  • 2.   Midsummer House, Cambridge, England
  • 3.   Maison Lameloise, Chagny, France (last year’s winner)
  • 4.   The French Café, Auckland, New Zealand
  • 5.   Alinea, Chicago, Illinois, USA
  • 6.   El Club Allard, Madrid, Spain
  • 7.   Epicure, Paris, France
  • 8.   Le Manoir Aux Quat’Saisons, Great Milton, England
  • 9.   Le Gavroche, London, England
  • 10. Martin Berasategui, San Sebastian, Spain


Spain is the country with the most restaurants featured in the list of the 25 TripAdvisor Travelers’ Choice winners with a total of 4! The UK, France and the USA each feature 3 restaurants. Argentina and Denmark are presented by 2 restaurants each, while Canada, New Zealand, Australia, Brazil, Greece, South Africa, China and Hungary each have 1.

The TripAdvisor Travelers’ Choice Award winners are based on the TripAdvisor travelers’ community and the millions of unbiased reviews and opinions received over a 12month timeframe. The procedure evaluates the quantity and quality of the  reviews that worldwide restaurants receive on TripAdvisor.

With Spanish Chefs taking the World by storm, yet again, now is the time to visit Spain with some of the World’s Best Restaurants and numerous Michelin stars!  On one of our Private Food, Wine and Cultural Tours you can indulge in the Best Michelin Starred Restaurants in Catalonia, Madrid and The Basque Country.  Contact us for your personalized quote.


This quick and easy classic Spanish dish is not only finger-lickin’ tasty but can be adapted to suit your tastes.  Not a fan of sherry? Then add white wine instead! Like a bit of spicy? Then add some paprika or chilli!

Pollo al Ajillo – Chicken sautéed with Garlic – A Traditional Spanish Recipe

Pollo al Ajillo - Garlic chicken

Ingredients for Pollo al Ajillo Traditional Spanish Recipe : Makes 12 tapas or 6 main dishes.

  • 900g/2lb chicken wings or a whole chicken cut into bite-sized pieces
  • Salt & pepper
  • 1 head garlic (about 12 cloves)
  • 4 Tablespoons olive oil
  • 1 bay leaf
  • 120ml/4 fl oz dry or medium-dry sherry
  • Chopped parsley

Method for Pollo al Ajillo Traditional Spanish Recipe :

Cut off the wing tips and discard (or save them if you’re making stock).

Divide each wing into two and sprinkle the chicken pieces with salt and pepper.

Lightly smash the garlic cloves to split the skins, but do not peel them.

Heat the oil in a deep frying pan or anearthenware casserole.

Add the chicken pieces and garlic to the oil and sauté very slowly.

When the chicken pieces are browned on all sides, add the bay leaf and sherry.

Continue cooking until the liquid is reduced and the chicken begins to sizzle again.

Serve hot garnished with chopped parsley.

If serving as a main meal why not accompany with salad and crusty bread.


Learn to cook tasty local dishes with an excellent in situ chef as part of your Private Luxury Tour.  Our  wonderful Spanish Cooking and Wine Tour takes you into the world of Spanish Cuisine and Spanish Wine  …….. the best way to learn about Spain!

Spain is a big country enjoying diverse cuisine, culture and scenery. From North to South, with a fantastic climate, fresh local produce is grown on the land and great wine is lovingly made from the vines. It’s no surprise, therefore, that with Good Food and Fine Wine Superchefs abound here! Love Food? Love Wine? Love Spain!

With the recent publication of the World’s Best 100 Restaurants for 2014, Spain is home to 10% of the acclaimed list.  But, that’s not all!  When the Michelin Stars Awards for 2014 were announced, Spain was left sparkling with 8 Michelin 3* Restaurants, 17 Michelin 2* Restaurants and well over a hundred Michelin 1*Restaurants.

If you love Good Food and Fine Wine, what are you waiting for? Spain is the Foodie place to be!

So, with 10% of the World’s Best Restaurants being in Spain, who’s placed where on the prestigious World’s Best 100 Restaurants List?

Nº 2. El Celler de Can Roca. Girona, Spain  Last year’s Nº1 and home to the Best Pastry Chef in the World 2014 – Jordi Roca

Nº 6. Mugaritz. Errenteria, Spain

Nº 8. Arzak. San Sebastián, Spain

Nº 26. Azurmendi. Larrabetzu, Spain Winner of the Sustainable Restaurant Award for 2014

Nº 34. Asador Etxebarri. Atxondo, Spain

Nº 35. Martín Berasategui. Lasarte, Spain

Nº 41. Quique Dacosta. Denia, Spain.

Nº 57. Tickets – Barcelona, Spain 

74. 41 Grados – Barcelona, Spain 

Nº 94. Diverxo – Madrid, Spain 

Celler de Can Roca

And, as for Michelin Star Restaurants in Spain? Take your pick:

The Eight Michelin 3 Star Restaurant Wonders in Spain for 2014 (in alphabetical order) are:

Akelarre. Pedro Subijana (Guipúzcoa)

Arzak. Juan Mari Arzak (Guipúzcoa)

Azurmendi. Eneko Atxa (Vizcaya)

DiverXo. David Muñoz (Madrid)

El Celler de Can Roca. Joan Roca (Girona)

Martín Berasategui (Guipúzcoa)

Quique Dacosta (Alicante)

Sant Pau. Carme Ruscalleda (Barcelona)

Michelin 2 Star Restaurants in Spain for 2014 (in alphabetical order):

Abac. Jordi Cruz (Barcelona)

Atrio. Toño Pérez (Cáceres)

Calima. Dani García (Marbella)

Casa Marcial. Nacho Manzano (Asturias)

El Club Allard. Diego Guerrero (Madrid)

El Portal. Francis Paniego (La Rioja)

Enoteca. Paco Pérez (Barcelona)

La terraza del Casino. Paco Roncero (Madrid)

Lasarte. Martín Berasategui. (Barcelona)

Les Cols. Fina Puigdevall (Girona)

M.B. Martín Berasategui (Santa Cruz de Tenerife)

Miramar. Paco Pérez (Girona)

Moments. Raül Balam (Barcelona)

Mugaritz. Andoni Luis Aduriz (Guipuzcoa)

Ramón Freixa (Madrid)

Santceloni. Óscar Velasco (Madrid)

Sergi Arola Gastro (Madrid)


There are so many Michelin 1* Restaurants in Spain, here is the Complete List


With Spanish Chefs taking the World by storm, now is the time to visit Spain with 10% of the World’s Best Restaurants and numerous Michelin starred Restaurants!  On one of our Private Food, Wine and Cultural Tours you can indulge in the Best Michelin Starred Restaurants in Catalonia, Madrid and The Basque Country.  Contact us for your personalized quote.

The difference between a Pintxo and a Tapa is complicated and depends largely on context and location in Spain. Which came first –  the Pintxo or the Tapa?  Did Pintxos originate in the Basque Country or were  Tapas invented in Andalucia and then perfected in San Sebastian?  The origin of these great Spanish bites is a little hazy, but what IS known is that all over Spain Pintxos and Tapas are a way of life,  Spanish culture at it’s very best!


‘Pintxo’ is the Basque word for the Spanish ‘Pincho’, which itself comes from the verb ‘Pinchar’, which means to pierce.  Pinchos are traditionally pierced with a cocktail stick, to attach the ingredients to the piece of bread they sit on. However, as Basque cuisine has evolved, the food is now less likely to be pierced to a piece of bread than before. Each bar is bursting with many different varieties and Spanish tradition suggests to have one or two pinchos with a glass, or two, of the best local Txakoli wine in one bar and move on to the next.  You can find places that serve up to 100 different pintxos at a time. They can be warm or cold, salty or sweet, and traditionally many pintxos come with seafood and goats cheese, although you will find a many combinations such as Tortilla de Patatas, eggs with tuna, croquets and even  mini hamburgers.

Pintxo etiquette, basically, is that you grab your plate and start loading onto it whatever tickles your taste-buds; it can be difficult because normally they all look so good and you want to try everything.  When you’re full and just can’t  manage one more bite the waiter will come to count the toothpicks that are left on your plate. The most common rule is that you pay per toothpick and because of this there is usually a standard price on all pintxos, no matter what they may contain.

Away from the Basque Country, you will find ‘Tapas’ the plural form of ‘Tapa’ which itself comes from the verb ‘Tapar’ meaning to cover.  In Barcelona, and Catalonia, you will however see the word ‘Tapes’ which is the Catalan equivalent for the Spanish ‘Tapas’.

In the old days Andalusian tavern dwellers used a small plate of food to cover their sherry from the fruit flies between sips, hence the connection with the verb ‘Tapar’.   Today, tapas hopping is part of Andalusian life and in Seville, for example, there are more than 4,000 tapas bars – roughly 1 for every 200 locals so you know they know what they’re talking about!  In the many foodie hot-spots you can try a variety of dishes that come freshly out of the kitchen. Plate after plate of hot and cold food appears on the bar to tempt your palate, so maybe try cold roasted pepper salad or anchovies in vinegar, a hot dish of meatballs in sauce or a slice of Potato Omelet.  In many cities in Spain, particularly Madrid and Barcelona, a large portion of, say, calamares, will be called a ‘ración’ and a quarter-size portion a ‘tapa’.

‘Pintxo’ or ‘Tapa’ ?  Oh! and, free or not free? These are the questions!

In the Basque Country, you are served ‘Pintxos’.  It is never written ‘Pinchos’ and they are never called ‘Tapas’.  Whether it is served pierced to a piece of bread with a cocktail stick or not (a plate of risotto is still a pintxo) you will always pay for your pintxo.

In Salamanca you are served ‘Pinchos’.  They are usually a piece of meat served on a piece of bread. Though not actually pierced with a stick, this is still close to the original idea of what a ‘Pincho’ is.  You will be served a pincho free of charge, to accompany your drink.

In Granada and Leon (and in some other nearby cities) as well as in some bars in Madrid, a small portion, whether served on bread or not, is a ‘Tapa’. It is free, when served with your drink.

In  Seville and parts of Andalusia, all small portions are called ‘Tapas’ and in Barcelona and Catalonia ‘Tapes’. They are not free.

Join the popular Spanish Tapas Hopping Culture on one of our Private Food and Wine Tours where you can hit the Foodie Hot-Spots in Madrid, San Sebastian, Seville or Barcelona with our local Officially Licensed Guides.

Michelin Guide Spain 2014

Michelin Star Restaurants are rife in Spain, maybe due to the SuperChef boom, the fantastic array of good local produce, the great wines or the wonderful climate that provides relaxation and inspiration.  Whatever the reason, as the Michelin stars shine brightly, in this vast country,  Good Food and Wine can be enjoyed at any price!

After the presentation of the 2014 Spain and Portugal Michelin Guide, last November, Spain now holds:

8 Michelin 3 star restaurants “exceptional cuisine, worth a special journey”

17 Michelin 2 star restaurants  “excellent cooking, worth a detour”

and, well over 100 Michelin 1 star restaurants “a very good restaurant in its category, a good place to stop on your journey”.

Following on with our Blog trilogy of Michelin star restaurants in Spain for 2014, the last, and by no means least list,  is of the 1 star Michelin restaurants in Spain.  There are a LOT! so it may be easier to find a restaurant by it’s town locality….

Therefore, here is the full  list of Michelin 1 star restaurants in Spain (in alphabetical town order) for 2014 :




Amorebieta / BoroaVizcayaBoroa
Ampuero / La Bien AparecidaCantabriaSolana
AnglèsGironaL’Aliança d’Anglès
AranjuezMadridCasa José
ArbúciesGironaLes Magnòlies
ArriondasAsturiasEl Corral del Indianu
BanyolesGironaCa l’Arpa
Barcelona / Santa Coloma de GramenetBarcelonaLluerna
BarcelonaBarcelonaCinc Sentits
BarcelonaBarcelonaComerç 24
BarcelonaBarcelonaDos Cielos
BarcelonaBarcelonaDos Palillos
BarcelonaBarcelonaKoy Shunka
BarcelonaBarcelonaRoca Moo
BarcelonaBarcelonaVia Veneto
CalldetenesBarcelonaCan Jubany
CambadosPontevedraYayo Daporta
CambreA CoruñaA Estación
CambrilsTarragonaCan Bosch
CambrilsTarragonaRincón de Diego
es Capdellà (Mallorca)Illes BalearsZaranda
Castelló d’EmpúriesGironaLa Llar
CercsBarcelonaEstany Clar
Sa Coma (Mallorca)Illes BalearsEs Molí d’En Bou
A CoruñaA CoruñaAlborada
A CoruñaA CoruñaÁrbore da Veira
CuencaCuencaArs Natura
Daroca de RiojaLa RiojaVenta Moncalvillo
Dehesa de CampoamorAlacantCasa Alfonso
Deià (Mallorca)Illes BalearsEs Racó d’Es Teix
Donostia-San SebastiánGuipúzcoaKokotxa
Donostia-San SebastiánGuipúzcoaMirador de Ulía
Donostia-San SebastiánGuipúzcoaMiramón Arbelaitz
El EjidoAlmeríaLa Costa
ElciegoÁlavaMarqués de Riscal
Elx / ElcheAlacantLa Finca
FigueresGironaMas Pau
Fontanars dels AlforinsValènciaJulio
GaldakaoVizcayaAndra Mari
GijónAsturiasLa Salgar
GombrènGironaLa Fonda Xesc
O Grove / ReboredoPontevedraCuller de Pau
Guía de Isora (Tenerife)Sta. Cruz de TenerifeKabuki
HuescaHuescaLillas Pastia
HuescaHuescaLas Torres
Humanes de MadridMadridCoque
IllescasToledoEl Bohío
Iruña / PamplonaNavarraEuropa
Iruña / PamplonaNavarraRodero
LlagosteraGironaEls Tinars
MadridMadridKabuki Wellington
MálagaMálagaJosé Carlos García
Malpica de Bergantiños / Porto BarizoA CoruñaAs Garzas
MarbellaMálagaEl Lago
MatapozuelosValladolidLa Botica
Murcia / El PalmarMurciaLa Cabaña de la Finca Buenavista 
Olías del ReyToledoLa Casa del Carmen
OndaraAlacantCasa Pepa
Palmanova (Mallorca)Illes BalearsEs Fum
Las PedroñerasCuencaLas Rejas
Pontevedra / San Salvador de PoioPontevedraSolla
Port d’Alcudia (Mallorca)Illes BalearsJardín
PrendesAsturiasCasa Gerardo
Puente ArceCantabriaEl Nuevo Molino
El Puerto de Santa MaríaCádizAponiente
RaxoPontevedraPepe Vieira
Roquetas de MarAlmeríaAlejandro
Roses / Playa de Canyelles PetitesGironaEls Brancs
SagàsBarcelonaEls Casals
SalamancaSalamancaVíctor Gutiérrez
SalinasAsturiasReal Balneario
San Vicente de la BarqueraCantabriaAnnua
Sant Fruitós de BagesBarcelonaL’Ó
Santa CombaA CoruñaRetiro da Costiña
SantanderCantabriaEl Serbal
Terrassa / TarrasaBarcelonaCapritx
Torrico / ValdepalaciosToledoTierra
Tossa de MarGironaLa Cuina de Can Simon
TramacastillaTeruelHospedería El Batán
UlldeconaTarragonaLes Moles
UrdaitzNavarraEl Molino de Urdániz
ValènciaValènciaEl Poblet
ValènciaValènciaRicard Camarena
ValènciaValènciaLa Sucursal
Vall d’AlbaCastellónCal Paradís
La Vall de BianyaGironaCa l’Enric
VigoPontevedraMaruja Limón
Villaverde de PontonesCantabriaCenador de Amós
Xàbia / JáveaAlacantBonAmb
XertaTarragonaTorreo de l’India
ZaragozaZaragozaBal d’Onsera
ZaragozaZaragozaLa Prensa


Join us for a fantastic Gourmet Food and Wine Tour, like the Highlights of Spain Luxury Tour, where you  have the opportunity to dine “a la Michelin” in Barcelona and  Madrid, amongst others.

All our private Food and Wine tours, in Spain, Portugal and SW France, can be customized to your preferences, so if you are looking for a short break or a long tour we’ve got something for everyone.