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Spain. Coordinates. 40°24′51″N 3°42′29″W. / 40.41420°N 3.70796°W / 40.41420; -3.70796. Website. www .botin .es. Sobrino de Botín is a Spanish restaurant in Madrid. [ 1][ 2] The artist Francisco de Goya worked in Café Botín as a waiter while waiting to get accepted into the Royal Academy of Fine Arts. The restaurant is ...
Asador Etxebarri is a Spanish restaurant in Atxondo, Spain. It was voted 3rd best of the World's 101 Best Steak Restaurants as well as 3rd best in the world in Restaurant (magazine) Top 50 Awards in 2019 and 2021, [ 1] 4th in 2023, [ 2] and 6th in 2015. [ 3] The owner and chef is Victor Arguinzoniz, who cooks everything over a grill. [ 4]
Website. cellercanroca .com /home /en /. El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain opened in 1986 by the Roca brothers, Joan, Josep and Jordi. It was first located next to their parents' restaurant Can Roca, but moved to its current purpose-built building in 2007. It has been received warmly by critics, and holds three ...
The restaurant offers a la carte dining as well as a multicourse, fixed price menu for 200 euros (about $215), without drinks. This dish on Mugaritz's tasting menu is called "Technique: beef ...
Menú del día, or "menu of the day", is a set menu or served by Spanish restaurants during weekday lunch, one of the largest meals of the day in Spain. It is known for being economical and large. Spanish people will typically eat five meals a day, the comida midday meal being the largest when the menú del día is served.
Martín Berasategui. Martín Berasategui Olazábal is a Spanish chef expert in Basque cuisine and owner of an eponymous restaurant in Lasarte-Oria ( Gipuzkoa ), Spain. Since 2001 it has been awarded three Michelin stars. He holds twelve stars in total, more than any other Spanish chef.
Arzak is a restaurant in San Sebastián, Spain.It features New Basque Cuisine. [1] In 2008, Arzak's owner and chef, Juan Mari Arzak, was awarded the Universal Basque award for "adapting gastronomy, one of the most important traditions of the Basque Country, to the new times and making of it one of the most innovative of the world".
When Antonio Barbeito went out for a meal with his children in Menorca, Spain, he was left feeling cold. He ordered lobster and eggs (€167.50), two Coke Zeroes (€7), shrimp tartar (€26) and ...