January 6 always has to be magical and, when we are older, perhaps the greatest illusion is not so much to get up early to see the gifts, but to go to celebrate it at a restaurant where gastronomy is the gift itself.
Brief guide to give a record player for Reyes and 3 models to get it right
With the idea that you spend a romantic day or in petit committeeWe have searched our memory for very special establishments for their cozy interior design, their good taste, the variety of options in one place, their views and their exquisite menus.
Near the sea
At Hotel Me Barcelona, without having to stay (although the option is not out of the question), you can spend a sensational day starting with a signature cocktail at the bar of the LumaYou can even ask to have them uploaded to the rooftop with the heated pool thanks to the energy consumption of the guest rooms to enjoy beautiful views of the whole of Barcelona.
Then you go down to eat at Terrenal restaurant, an oasis of plants framed in wood where the most delicious Mediterranean food prevails, such as babaganoush mezze, hummus and olives and rice or al Fasto, specializing in Italian food, with a deliciously seasoned veal carpaccio with pesto, figs, dried fruits and burrata. The desserts are delicious.
In Valencia, The Veles i Vents Branch It is a beautiful glazed penthouse in La Marina de Valencia, whose chef, Fran Espí, reinterprets the traditional Valencian recipe book with all the creativity learned, to begin with, at the Veles e Vents Cooking School, and then in restaurants with Estrella such as Enjoy * *, Nerua *, Argos *, Bistrô 4 (Lisbon) or Noor **.
After the journey, he returned home to follow in the wake of Miriam de Andrés, preparing tasting menus such as the midday ‘Mi Mar’, the night ‘La Sucursal’ or the Great Menu ‘La Sucursal’ with different pairings to choose from. An impressive place to spend Reyes with good views of the sea.
In murcia, the Odysseus It is the impressive place with a beautiful terrace, gastronomic bar and restaurant that becomes magical thanks to the creativity of Nazario Cano, which offers an extensive number of menus with its elaborations based on a unique and balanced gastronomy that travels through different cultures bathed by the Mediterranean Sea.
We tested on Mediterranean Gastronomic the semi-salted tuna morrillo, the rice roll in hand, the incredible squid salad, the chili pepper taco and the exquisite home-salted foie gras and, definitely, we understood the Michelin Star of this Murcian chef. You can also enjoy in the Red Bar, while you eat Japanese and Peruvian fusion cuisine, its elegant shows inside the Casino, or on the terrace El Balcón de Lucky, with live music at all times and the best DJ sessions at sunset.
In Palma, The Bandarra is the restaurant where chef Igor Rodríguez, runner-up of the XVII National Contest of Pinchos and Tapas of Valladolid 2021, tells the adventures of a Basque in Mallorca with versions such as bao bun, crunchy red shrimp, white garlic mousse, forest strawberries and orange; the confit cod kokotxas, foam of its pilpil, crispy Iberian dewlap, its sauce and red pepper candy; the donostiarra txangurro waffle, the pica pica donetes or all the dishes that fit under the heading “from the pig to the gait”, from the ear to the handy gyozas.
In Cadiz, we love Food House Almanac for their selection of local wines, for their rice dishes that, by all accounts, have learned to make great paella masters because they are practically all socarrat, whether they are oxtail or rabbit; or with seafood such as razor clams, chipis and barnacles or cañaillas and truffle. It is worth trying their fried eggs with lobster or the monkfish in fried bread with spinach and lupins, or the hake kokotxas omelette in green sauce. To the parrot with its dessert of chocolate, orange blossom and bitter orange.
In Madrid there are no more spaces in Spain like Fifth Element, which crowns the building of the Kapital Theater and takes advantage of its heights to pass beautiful constant projections through its retractable dome and open it from time to time to leave you ecstatic under the open sky. You will be amazed by the decoration from Erre’s signature cocktail bar, which begins on the sixth floor to welcome you and continues on the seventh in its marble bar, to pair with the dishes of chef Juan Suárez de Lezo.
Its menu offers delicacies such as the Señorito’s Chili crab, a blue crab stuffed with lobster that you want to die for; the black manta ray with squid ink, the butterfish or wagyu niguiris with foie; or the surprise cone of nori seaweed. Not to mention the desserts of chocolate, cheesecake or strawberries and EVOO, amazing. And all this with pleasant background music to elegantly enliven the soul.
In Zaragoza, Atypical Comfort Food It is a beautiful restaurant with windows, a lot of green and very good taste both in the interior design and in the kitchen, where you can find from creative salads and Asian-inspired dishes such as Korean lasagna, tartares or sea bass ceviche, including skein embers , fish, veal and beef of the first quality, even sweets such as yuzu tartlets with meringue or vanilla torrijas.
In Valladolid, Suite 22 restaurant & Gin Club It is the underground restaurant of the young chef Emilio Martín, Winner of the National Pinchos Contest 2020 and World Runner-up with his corchifrito, a phenomenal trompe l’oeil that accompanies in the tasting menu with his homemade foie, octopus with citrus fruits and sweet corn, rice with Iberian prey acorn, cuttlefish with truffle, squid with Thai red curry, lamb with croissant, golden rabbit (Golden Recipe National Gastronomy Contest), acorn-fed bacon with potato and, to finish, honey and white chocolate followed by bread, chocolate and oil.
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