As part of our Green Traveller's Guide to Spain, here's our pick of places to eat across the country.
Contributing writers: Paul Bloomfield, Ginny Light, Richard Hammond
Google map: shows the location and details of all the places to stay, local food and drink, nearby visitor attractions and activities in our Green Traveller's Guide to Green Spain:
Green = Places to stay Blue = Food & drink Yellow = Attractions Purple = Activities
Hotel Rural Abadia de Yuste, Extremadura
A 15-bedroom hotel and restaurant in a 16th Century restored abbey in Yuste, a pretty town and best known for the Monastery of Yuste, where Charles V, Roman Emperor, retired and died. All bread and pastries are made on site and the chef, Rubén Homero, celebrates sustainable cooking ‘the only part of the pig we don't eat is the grunt’ he told us and many of the dishes make use of leftovers - the region's most popular is migas extremenas, which makes yesterday's bread into breadcrumbs to fry up with pieces of leftover ham and pimenton spice, which is like paprika and widely produced in the region. abadiadeyuste.com
Hotel Rural Abadia de Yuste's chef, Rubén Homero preparing dishes.
Photos: Christopher Willan/Greentraveller
Habitat Cigueña Negra, Extremadura
A steakhouse and tapas bar (and shop) – that has achieved a MICHELIN green star – at a 12-room country house hotel in a remote valley in Cáceres (one of the refuges of the black stork, hence the name), just a few kilometres from San Martín de Trevejo and Valverde del Fresno, close to the Portuguese border in the far west of Spain. Dishes are drawn from the 220-hectare estate's livestock (including cattle and acorn-fed Iberian pigs) and organic extra virgin olive oil products, focusing on grilled dishes, such as their own goat meat, Iberian pork and RetWagyu beef (a cross between Retinto and Wagyu). habitatcn.com/es/gastronomia
Albero, Extremadura
In the pretty main square of Plasencia overlooked by the town hall, Albero specialises in regional dishes and nothing is too much trouble for the waiters and chef. The tapas here include classics like the Jamón Iberico de Bellota from pigs raised on Holm Oak acorns and migas con huevo - the breadcrumbs, pimentón and Iberian ham dish but with a fried egg. Morcilla patatera con huevos fritos is another one to try - black sausage with pork and potato, pimentón and scrambled eggs, or zorongollo - roasted pepper often served on toasted bread. You typically pay 5 euros for a tapas dish and 15-20 euros for a main with slightly larger sharing tapas available called para compartir which, at Albero, included croquettes, salads, and seafood like squid, prawns and mussels. alberoplasencia.com
Outdoor dining at Albero in the main square of Plasencia
Photos: Christopher Willan/Greentraveller
Tapas in La Alberca, Castilla y León
Visit any one of a string of classic tapas bars and restaurants serving provincial favourites in prime position in the characterful historic Plaza Mayor square of La Alberca – the first rural town in Spain to be declared a National Historic Monument. For all the options, see turismosierradefrancia.es/donde-comer
Las Bóvedas, Castilla y León
Based at the medieval-style Hotel Abadía de los Templarios, Las Bóvedas is just over a kilometre from the famed architecture of La Alberca and close to Sierra de Francia and the Batuecas Natural Park. Within a splendid large vaulted room, it specialists in seasonal ingredients, and is known for its roast meats prepared in a wood-fired oven. Surrounded by gardens and lakes, there's a large outdoor seated area for large gatherings that looks out onto the mountains. abadiadelostemplarios.com/restaurante
La Tarihuela, Valverde de los Arroyos, Castile-La Mancha
In the village of Valverde de los Arroyos (two hours from Madrid), famed for being one of the black architecture villages of Castile-La Mancha, La Tarifuela (a restaurant and gin bar) is in the same building as the village's Ethnographic Museum. It is open all week (for most of the year) – which is unusual in this region – it’s a little more refined than some of the more rustic eateries nearby, but in essence is still founded on fresh seasonal food and traditional dishes with a twist, including grilled meats and fish cooked in a charcoal oven, with vegetables from the town's orchards.
Tel: +34 652 09 40 18. turismocastillalamancha.es
El Huerto del Abuelo, Castile-La Mancha
Based at a 7-room hotel in the town of Almiruete (about an hour from Madrid), in the heart of the Sierra Norte Natural Park. The herbs and vegetables are plucked its own garden, and it sources its meats locally, artisan cheeses from La Alcarria, and a wine list only from Guadalajara. It is highly regarded for its fresh-cooking as well as traditional dishes like Sierra style migas – fried breadcrumbs with egg, bacon and village chorizo. Enjoy it all from the terrace with views of the natural park. elhuertodelabuelo.com/restaurante
Casa Vergara 1948, The Basque Country
This pintxos bar in San Sebastian’s old town specialises in cod, including cod cheeks and bacalao, but diners can expect the pintxos classics here too such as tortilla and jamón Iberico. The vibe, especially on Friday and Saturday nights is buzzy and the staff, in fashionable white shirts and black aprons, are ebullient and efficient, pouring local cider and wine from a height while diners choose from the buffet along the bar. The joy of pintxos here is that everyone eats together - old, young, tourists and locals. Pintxos costs from €2.50 per plate. grupogarrancho.com
Tapas in Green Spain is known as 'pintxos'. Photos: Christopher Willan/Greentraveller
Casa Cofiño, Caviedes, Cantabria
In the small hillside town of Caviedes, Case Cofiño specialises in traditional home made dishes using local products - the most famous here are the cocido montañes, or mountain stew, and the albóndigas, or meatballs. The former comes with beans, kale, chorizo and morcilla sausage and the latter, the size of tennis balls, is served with chipped potatoes. There is a delicatessen on site for those who want to leave with a souvenir of Cantabrian produce. If you have room for dessert, the arroz con leche is a local specialty, with anise and cinnamon on top, or the cheesecake is a popular option. There is a broad wine selection and the prices are reasonable - so expect that you might have to wait for a table during peak season, but it is worth it. facebook.com/pages/Casa-Cofi
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The Green Spot, Barcelona, Catalonia
A hip, fashionable vegetarian restaurant in Port Vell (near the harbour and beaches), which bills itself as "Veggie for veggies, Veggie for non veggies", serving beautifully produced salads (such as kale and quinoa salad with cherry tomatoes, hazelnuts and white miso vinaigrette), soups, pizza and pasta, and a range of international food, including Thai curries and Mexican, in a smart decor of oak panels and soft fabrics. It has replaced single-use plastic with biodegradable and longer-lasting materials and has produced a 50- page sustainability report for its continuing efforts to reduce its impact on the environment. grupotragaluz.com/restaurantes/the-green-spot
Restaurant El Fai, Lleida Pyrenees, Catalonia
A family-owned restaurant in Taüll in the Lleida Pyrenees, in the heart of the Boí Valley known for World Heritage Romanesque churches – El Fai overlooks the Romanesque church of St Climent de Taüll, declared a World Heritage Site by UNESCO in 2000, along with Sta Maria de Taüll, St Joan de Boí, Sta Eulàlia d'Erill la Vall , St Feliu de Barruera, the Nativity and St Quirc de Durro and the Assumption of Cóll. It is also close to the entrance to the Aigüestortes and Estany de Sant Maurici National Park, the only National Park in Catalonia, and it is 9 km from the ski resort of Boí Taül – the highest ski resort in the Pyrenees at 2751m, with with 45km of skiing. restaurantelfai.com
Restaurant Er Occitan, Val d’Aran, Catalonia
High in the Pyrenees, the Val d’Aran is a unique enclave with its own language (Aranese, related to the Occitan dialects spoken in south-west France), customs and culinary traditions. At this fine-dining restaurant, head chef Marcos Pedarròs Delaurens plays with those traditions, and the ideals of the slow food movement, to create inventive haute cuisine of an exceptional quality. eroccitan.com
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Jamones Muñoz, Las Alpujarras
As Paul Bloomfield writes in our Green Traveller's Guide to Catalonia, "it has to be said that a dried ham is a curious-looking thing – with its hoof and greyish-tinged side, it doesn’t have the most appetising appearance". Yet when sliced tissue-thin, a fine jamon can be among the most delectable morsels in Andalucia. The best are produced in the dry air of the high-altitude villages of the Sierra Nevada; Trevélez, the loftiest town in Las Alpujarras, is renowned for the output of its 20 or so producers. But in the village of Yegen is a small artisan dryer, Jamones Muñoz, where you can learn how the hams are prepared and dried, as well as enjoying a tasting session of the chorizo, longaniza, lomo and other delectables. There’s a cute shop selling crafts, jams, chocolates and other goodies, too. jamonesmunoz.com
Restaurante La Fragua, Las Alpujarras
In the picturesque white Andalusian village of Trevélez, this restaurant of the hotel of the same name (there are in fact two accommodations which share a swimming pool) focuses on typical dishes of Las Alpujarras and the wider Mediterranean, drawing on produce from its own organic garden. Try the blacksmith’s eggs (casserole of sausage, ham and egg, baked with cheese), Moorish lamb roasted with herbs, almond and dried fruit, or whole partridge cooked with onions, carrots, peppers, nuts and garlic. Also serves a great version of the classic Granada dish of remojon, essentially a salad of oranges and salt cod. There’s an attractive terrace for dining al fresco on warm days with views of the valley below. hotellafragua.com
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Cas Gasi, Ibiza, Balearic Islands
2024 is the 25th year of the beautiful estate of Cas Gasi, set on four hectares of pine forests, orange and olive groves, almond, fig and carob trees in the centre of the island. The farm-to-table 'More' restaurant of this small boutique hotel draw upon organic, wholesome ingredients to create daily changing menus to reflect the local larder. Dishes include fish of the day, and specialties such as home made ricotta Agnolotti, Terraviva chicken, beef dishes, and vegan ice-cream. The farm practices no-dig farming producing high quality vegetables, fruits and herbs, describing itself as "‘not just a restaurant; it is a celebration of this island’s lush landscapes and rich culinary heritage... it’s about cultivating gratitude, sustainability, and a deeper appreciation for the natural world". casgasi.com/gastronomy
A Mi Manera, Formentera, Balearic Islands
The menu may sound international at this upmarket garden restaurant in the centre of the island but many of the ingredients are as local as you can get; seasonal vegetables and herbs are grown organically and served straight from plot to plate while meat and fish are sourced from trusted local suppliers. With tables set up within and around the vegetable garden, it’s an atmospheric spot for dinner al fresco. Typical dishes include ricotta-stuffed courgettes, spaghetti with cherry tomatoes and burrata and Formentera ceviche with celery and spring onion, marinated in orange and tomato. amimaneraformentera.com
Natural Kitchen, Majorca, Balearic Islands
A breakfast and lunch diner on Plaça de l'Olivar in the centre of Palma, which focuses on organic food sourced from small producers and organic drinks, including organic coffee, infusions and juices. Lunch includes vegan burgers and vegetable lasagne, and a range of select-your-own salads from a range of ingredients, including eggplants, red peppers, raw fennel with orange, and fresh spinach. naturalkitchenpalma.com
Restaurante Hespérides, Teguise, Lanzarote, Canary Islands
In Teguise in the eastern central part of the island, Restaurante Hespérides specialists in organic food from local suppliers, serving both traditional and what it describes as "gastronomic innovations', from goat cheese or pumpkin croquettes to vegetarian skewers and smoked tofu, including vegetarian and gluten-free options. restaurantehesperides.blogspot.com
Laguna Nivaria, Tenerife, Canary Islands
From traditional Canarian stews to tasty home-made cheese, Tenerife offers a range of gastronomical delights whatever your budget. At Laguna Nivaria (within a mansion that dates back to the 16th Century) in historical centre of San Cristóbal de La Laguna – a UNESCO World Heritage Site – the à la carte dishes are made with 100% organic eggs, fruits and vegetables (including bananas, papaya, strawberries, mangos, oranges, avocados, Barbados cherries, and pineapples) from its 50,000 square metre farm, La Vizcaína, located 15 minutes away in the Valley of Guerra. Open every day for lunch and dinner. lagunanivaria.com/en/philosophy
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For nearby places to stay, visitor attractions and activities, see our Green Traveller's Guide to Spain
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