MIRADOR DE LA VICTORIA This is a really great restaurant for anyone who enjoys a great view. The way to the restaurant is difficult, and you can only get there in your own car, but it is worth the trek up the winding hairpin road to the level of the Hermitage. Once you are there, just a few steps lead you up to a beautiful outdoor sheltered veranda, with tables laid out covid socially distanced but yet sociable. Most tables offer a beautiful view of the stunning bay of Pollen

FERA RESTAURANT & BAR Michelin Plate IIO An excellent dining experience, only a minute away from the lively shopping area of Jaime III in Palma de Mallorca centre. The restaurant is in a tiny side street, set in a beautiful old casa with a garden featuring many local plants, where they also grow their own herbs. The restaurant garden. The excellent tasting menus by Chef Simon Petutschnig are either meat or vegetarian at €65 each and are great value. Wine pairing at €45 is a

An evening tapas tour in the stunning, sunny city of Sevilla with Shawn Hennessey of Sevilla Tapas . After meeting Shawn in the Plaza Nueva by the Hotel Inglaterra, we headed to our first stop at Bodeguita Romero. BODEGUITA ROMERO Calle Harinas, 10, 41001 Sevilla +34 954 229 556 www.bodeguitaromero.es This is the place to go if you want the best pringá montaditos (a small toasted bun filled with pork, chorizo, and blood sausage) in town. Their famous papas aliñadas (marinated

BODEGAS PEDRO DOMECQ The Pedro Domecq Bodega (famous for Harvey's Bristol Cream, Terry's Brandy, and Fundador Sherries) is an enjoyable experience that can be arranged shortly before your visit. The guides speak good English and give an in-depth tour of the bodega. They explain how the different types of sherry and brandy are produced, stored, bottled, and marketed under their distinct brand names. The Solera system is explained. To keep the sherry tasting the same, a third

NaDo Madrid June 2021 This restaurant opened in late 2020, and we visited in June 2021. It's not easy to find, as it is located underground in a cave-like setting. Chef Iván Domínguez, a native of A Coruña, has restaurants in both the city and Madrid. Both are called NaDo, which means " to swim in Galician, where his Atlantic haute cuisine originates. He is intensely interested in the so-called discarded fish from the Atlantic, and many of them appear on his menus. We had th

PULPEIRA A LANCHIÑA A bustling little bar/restaurant serving up Galicia's favourite dish, polbo á fiera (Galician) or pulpo a la feria (Spanish/Castellano) (which means octopus in the style of the fair). This place is always packed with locals eating this and other Galician delights like empanada de bonito (a Galician tuna pasty), pimientos de Padrón, and parroches en A Coruña (local anchovies).

RESTAURANTE DSTAgE Two Michelin Stars This was our first visit to this two-star Michelin restaurant, which is superbly run by chef Diego Guerrero, who combines the ingredients and flavours of Spain, Mexico and Jap an to create a st unning effect. The restaurant is on a side street off the main area and is set in a modern, minimalist style, with exposed brick walls and straight, clean lines. We chose the 15-dish menu at €165 per person. To start, we had, Un product, un Pl

VERMÚ MARBELLA In the Kitchen, you have Tatiana Bautista, with guidance from Michelin-starred chef Jaume Puigdengolas Rey, who worked at Abac and Hoffman in Barcelona, as well as at Atlantis The Palm in Dubai and Skina in Marbella. On this lunchtime visit, we had Anchoas Cantabria (Cantabrian anchovies). Berberechos de la casa. (house style cockles). Cebolletas a la brasa y en tempura con romesco. Mini calçots (a type of giant spring onion/leek) grilled and fried in tempura

LOBITO DE MAR Michelin Plate IIO This beachless chiringuito on the N-340, on the outskirts of Marbella, is less expensive than Dani García's other ventures; nevertheless, it still offers superb quality. It's a very hip, modern and inviting restaurant with a vibrant atmosphere. On arrival, the fish in the display cabinet looked very fresh. I liked that they have made space for a tapas chillout section. We had a few tapas to start. Tapa gazpacho. Tapa gambas blanco (whit

KAVA Michelin Plate IIO In early March, we revisited one of our favourite places in Marbella, restaurant KAVA. Chef Fernando Alcalá, a former lawyer, produces a menu of ten dishes that change depending on seasonal produce and its availability at the market. There are two menús Menú Corto (six dishes) €55 Menú Largo (ten dishes) €85 Wine pairing is available. Each dish is comprised of three basic ingredients, with no fear of combining citrus, acids, and heat. Some of