Best Raw Food Cuisine Restaurants in Spain

Nature marks the rhythms of the cuisine of the Nerua Guggenheim in Bilbao. We adapt to each season without censorship to make the most appropriate cuisine, a local cuisine born in the orchards, the sea and the farms around the Basque lands. 'Muina', the soul of Nerua cuisine. Core, core, essence. After learning from the great contemporary masters of restoration, Josean Alija (1978) has managed to cultivate his style at Nerua Guggenheim Bilbao: aroma, beauty, texture and flavour are the foundations that define an essential and close cuisine.

In 2019, located next to the Jardines de Albia, the Restaurante Aitor Rauleaga rises, a new space where the chef continues to develop his idea of honest, tasty and timeless cuisine, where the product is king and tradition is the rule. Aitor Rauleaga's cuisine is based on these concepts, a proposal that appeals to the product's nobility, the dishes' sincerity and the service's friendliness. Without artifice, without tricks. With competence and personality. And with memory. Seasonal products, traditional recipes, flavours without catches and cardboard, and special touch for spoon dishes. And all this is accompanied by a unique new cellar.

Quality and tradition come together to enjoy the best wine and accompany it with a gastronomic proposal focused on the product. Signature Wines and Haute Cuisine in an informal and contemporary space, without forgetting the Basque roots, which influence the flavours and smells of each dish at Bodega De Ola. Haute cuisine dishes are designed to be shared. Punctually, at the beginning of each week, the chef, together with all the staff, thinks up a menu that changes weekly with unique off-menu dishes dictated by the market product.

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.

A door to a world of magic and dreams in Granada. A place where you eat with all five senses and stories, music and poetry accompany the dishes to create unique gastronomic stories. Enjoy dishes made with the best raw materials in a dream location, just 15 minutes by car from Alhambra. Come and experience an unforgettable experience that you will want to repeat. In addition to the special menus, you will find a regular menu at Al Punto y Coma Granada. It offers a variety of appetizers, stews, rice dishes, fish and desserts, all made with the best ingredients and plated in a way that will allow you to enjoy all five senses.

Located on the top floor inside the memory of the Museum of Andalusia, at 55 meters, they can see the city, the Vega and the Sierra. With a modern and welcoming style, with large and comfortable tables where you can enjoy a product based on the product, with your wink in the book of Basque cuisine and modern cut recipes. The protagonist is mainly the product and, consequently, the quality, which is primarily local; without this good product, offering you some large dishes would be impossible. The chef tries to make the offer as varied as possible. The products that are used to do it are daily in the kitchen, served by trusted suppliers, focusing on the daily quality of the product and, above all in freshness and conservation, thus avoiding freezing or refusal of the organoleptic qualities of each product, if it would not be tough to maintain the freshness of all of them.