Best Nouvelle cuisine Restaurants in Spain

The Toledo chef Javier Aranda has his restaurant Gaytán in Madrid, with a Michelin star. With it, it has become a reference restaurant and a gastronomic whim of the city. Gaytán is like a surprise, something you don’t expect but inevitably makes you feel good. Displaying a unique concept of culinary excellence, Chef Javier Aranda offers an experience in which plates are elaborated directly opposite the guests. The grand oval shaped kitchen renders the client’s curiosity and provides an environment in which guests can enjoy the true art that is cooking while interacting with chefs live and in person.

His passion and sensitivity, his cultural roots and his link with the surrounding land and its products define the gastronomy of Eneko Atxa. The cuisine - the perfect trilogy of flavour, texture and aesthetics - is rooted in traditional Basque cuisine. The flavour of homemade dishes and grandmother's stews is present in all courses. It is the basis for building innovative structures and techniques and different dishes. Generating pleasure, achieving excellence, creating value, sharing wealth and knowledge and ultimately developing in a sustainable way. Discover the gastronomic proposal of Chef Eneko Atxa.

The inspirational and artistic character of our restaurant is the same that sets the rhythm of the gastronomy of the El Duende restaurant. Based on traditional production methods and the authenticity of local products, El Duende offers creations that release a surprising explosion of flavours and sensations. Shapes that change, shape and adapt to the palate while keeping its essence intact. The menu of the El Duende Restaurant plays with traditional recipes and traditional flavours, and they are masterfully renewed to offer a proposal rich in nuances. A selection of the best raw materials, cooked with modernity and tradition, are seasoned with touches of fusion gastronomy.

Kaleja is a Sephardic word: alley, right where our house is. A hidden alley in the heart of the Jewish quarter, Marquesa de Moya, where Dani cooks time in the form of embers and candles, deeply rooted in the earth, its matter and its roots. Kaleja is a place where the weather is humid. The service lasts about two and a half hours. From the reception in the living room and kitchen to the last dessert, the team works on your experience. Punctuality upon your arrival at the restaurant is essential.