MICHELIN Guide Bib Gourmand 2025

Bib Gourmand • Mexican, Regional Cuisine. Mole is everywhere at Chef Celia Florián’s restaurant, which opened in 1992. You can find it served with plantains, inside large empanadas, and on top of enchiladas. But from amarillo to coloradito to verde, the one that shines brightest is her mole negro. Black as night, smoky, and tantalizingly charred, it needs nothing more except for a tortilla or a bit of rice. This recipe and many others have deep roots: Florián grew up on a farm in La Ciénega and learned to cook from her mother and grandmother. Another highlight is the wonderful garnachas istmenas, crispy masa cakes topped with tender shredded beef buried under a pile of pickled cabbage. Still to this day, Florián enjoys global recognition for her contributions to Oaxacan cuisine.

Bib Gourmand • Mexican. Climb the stairs to this second-story restaurant with a large dining room with wood tables and black chairs. The built-in charcoal grill keeps things toasty in the dining room, so you may want to grab a seat on the spacious patio with tall tables and chairs. The house specialty is tacos al carbon, with thinly sliced meat that is skillfully cooked on the grill, then diced. Proteins are the focus here, but vegetarian tacos aren't forsaken. Sliced poblano, nopales and mushrooms are among the top choices. Another can't-miss menu item? Their arrachera, or skirt steak, with its perfectly pink center.

Bib Gourmand • Fusion, Mexican. Bustling Tulum is the perfect spot for Chef Hinostroza's second restaurant, Mestixa. This intimate spot beckons with its simple but welcoming ambience. Asian accents, including a snake mural and traditional lighting, hint at what's to come on this highly original Asian-Mexican fusion menu. Order the bao, deliciously stuffed with pickled pear, hoja santa, pickled cucumber and cashew macha sauce. Few dishes define this cuisine as well as the birria ramen, made with egg noodles, beef shank, cascabel chili, and tamarind. It's an excellent mix of textures, colors and flavors, and generously sized. Finally, a waffle taco is tucked with yuzu parfait, dried plum and caramelized white chocolate for a sweet sendoff.

Bib Gourmand • Mexican. Located in Cabo San Lucas across the highway from the line-up of hotels, this spot down a dirt road is welcoming and attractive. A white stucco entryway leads to a dining area, a portion of which is arranged on a stone patio shaded by trees strung with lights. The kitchen and tiled bar are also open-air.Metate translates to a shallow stone used for grinding maize or other grains, while the foundation of the menu is antojitos and grilled meats cooked over a wood fire. The tacos Baja presents a duo of blue corn tortillas topped with morsels of flaky white fish encased in squid ink-tinted batter and topped with finely shredded pickled cabbage for a visually stimulating presentation.

Bib Gourmand • Mexican. This small spot in La Condesa feels like a chic neighborhood place with polished concrete and white tiled walls. It saves most of its precious real estate for the kitchen though there is a wood counter with six seats along with an additional handful of seats outside. The concise menu is focused on items made from corn nixtamalized daily on-site (think tamales, tacos, chilaquiles, and enfrijoladas). There are also items to take home like the excellent tortillas—grab them warm if you are lucky. The tamal de calabaza is a freshly steamed orb of flavorful yellow masa studded with bits of tender pumpkin and plated with a petite salad dressed with candied pumpkin seeds.

Bib Gourmand • Mexican, Creative. Chef Alexis Ayala's Pargot features a short list of impressively prepared items arranged from small to large. His cuisine displays a Mexican foundation enhanced by creative flourishes. Case in point? Very fresh fish, sourced from Baja California, is transformed into the likes of kebbe crudo dressed with grasshopper XO sauce; or a tostada layered with creamy leek pate, chili ash and avocado puree. Heartier plates have featured a blue crab bisque risotto; or lamb terrine.

Bib Gourmand • Contemporary. There's certainly nothing ordinary about Pink Rambo. This unique spot in Santa María la Ribera proudly shares their irreverence, and just in case you're questioning their quirk, take a look at that buff Jesus doing a pull-up on the large crucifix hanging over the kitchen. The dishes are as distinctive as the decor, with an eclectic blend of shareable plates infused with plenty of personality. This is cooking that's free of boundaries; a menu where empanadas sit side-by-side with shrimp dumplings and fried chicken. Order a slew of items (don't worry—the plates are small) and find yourself surprised by how simple yet sensational they are (the tostada brings this point home). A brioche bun tucked with crispy oysters is a good follow-up, but it's the textbook-perfect flan that will have you returning before long.

Bib Gourmand • Mexican, Asian. Set on a tree-lined street in La Condesa, this is exactly where you want to be on a nice day. The outdoor area piles on the charm (think a counter built around three sides of a tree), while inside is intimate and romantic. Chef Flor Camorlinga's creative, contemporary dishes often weave together Mexican and Asian mindsets, as in shrimp udon and cheddar cheese with gochujang or bone marrow with cotija and kimchi. It's all designed for sharing and is complemented by an impressive natural wine selection. The doradito, a paper-thin blue corn tortilla topped with dorado crudo, mild, smoky salsa, and macadamia nut is a standout for its crisp flavors, while the smoked marlin tamal is amped up with an impactful almond and chili morita sauce. Desserts rotate but definitely don't skip.

Bib Gourmand • Seafood, Mexican. You’ll have an excellent vantage to see the nearby shore from this second-floor perch, whose thatched roof and open-air plan allow the welcome ocean breeze to circulate. Better still, you can enjoy the view alongside a bountiful menu of memorable seafood offerings and tropically inflected cocktails. Shareable starters include puffy gorditas filled with roasted octopus, salsa verde, and melty quesillo, as well as an assortment of vibrant and inventive ceviches and aguachiles. Mains are likewise not boxed in by tradition, with typical Mexican flavors alongside the likes of Provençal butter and horseradish aïoli. With so many options to choose from, decisions can be a challenge, but the friendly staff will be only too happy to steer you in the right direction.

Bib Gourmand • Contemporary, Mexican. Located on the ground floor of a residential building, this restaurant could easily go unnoticed, but one bite of their contemporary Mexican cooking and you won't soon forget its address. A welcoming staff invites you to take a seat and peruse their menu or opt for one of two tastings. A plantain molote with a bit of pickled onion is a nice opener before savoring the flavors of an aguachile in a cuttlefish ink broth. Tostada de camarón is a spot-on treat, then pescado zarandeado delights with its crispy skin. To finish, arroz con leche is comforting and classic.

Bib Gourmand • Seafood, Mexican. This charming restaurant is the full-service offshoot of local culinary legend Sabina Bandera's acclaimed mariscos cart, La Guerrerense, located across the street; founded in 1960, and thrust into the spotlight over the years by Ms. Bandera's creativity. The mouthwatering tostadas offered here at Sabina are identical to those served at the cart and include the version spread with bacalao ceviche and heaped with tender, chopped octopus. Hot items are a bonus here, as in the pozole mariscos. The delightful bowlful features a caldo colorado broth stocked with an abundance of seafood, hominy and diced avocado. Regardless of your order, the product quality is great; down to the tortilla chips accompanied by house-made salsas.

Bib Gourmand • Mexican. Chefs Karina Mejía and Israel Montero opened this modern taqueria in Polanco in 2019. Located just a few doors down from their full sit-down restaurant, Siembra Comedor, this sidewalk hotspot shells out a wide variety of tacos built on heirloom corn tortillas and quality proteins. Fish al pastor boasts wonderfully charred spices while the arrachera feels like a play on steak frites thanks to the crispy, shoestring potatoes on top. The kitchen works quickly, and tacos are ample in size.

Bib Gourmand • Mexican. Tacos Charly is a popular spot in Tlalpan, the southern part of Mexico City, so arrive early or expect a wait, and bring cash, as credit cards aren't accepted. Come for their suadero, which they confit and then simmer in water for a juicier taco. However, don't skip out on their al pastor tacos; they're prepared at a dedicated station with the cook deftly managing the trompo. Tender and flavorful, the meat is sliced ever-so-thinly and deliciously touched with a bit of rendered fat.

Bib Gourmand • Mexican. In the style of a retro diner with cute bar stools and reflective surfaces, this attractive little taqueria specializes in finely seasoned pork and beef cooked on the trompo, which spins and spins alongside roaring flames. These meats are the high points, at once tender wonderfully charred, and simply presented on corn tortillas. Dress them yourself with a trio of salsas presented in small squeeze bottles. Other offerings like the Tacos Arabe or the Tijuanita come dressed far more lavishly.

Bib Gourmand • Mexican. Read the menu and be ready to order at this spot named after Doña Mary, affectionately known as "la gritona" or "the yeller" because she gently scolds people who slow down the line. Family-run, this taqueria has been around for over two decades. Order outside, get your tacos, then cross the street and sit inside with plastic chairs and tables.Your first decision will be flour or corn tortillas, but there is no wrong choice since both are made fresh onsite. Toppings include onion, cilantro and your choice of three salsas that range from mild to spicy—don't miss the salsa molcajeteada—and while offerings vary by the day, don't leave without trying the tacos de barbacoa.

Bib Gourmand • Mexican, Creative. Chef Alexis Ayala's taqueria is located next door to his sister spot, Pargot, and the set-up is similar, with a thoughtfully done interior prep area and a handful of tables arranged under a covered sidewalk.Tacos Los Alexis offers a short list of varied preparations that include volcanoes, costras, as well as delightful tacos. The vegetarian taco is an elegant preparation featuring an excellent yellow masa tortilla topped with huitlacoche wrapped in crisped cheese.

Bib Gourmand • Mexican. This taqueria in Centro Historico has been a mainstay since 1980. Standing by a cauldron of meats bubbling away, a chef at the front wields a cleaver with lightning speed. An expansive dining room speaks to just how busy this place gets. Offerings are numerous but recent highlights include tender, melting cabeza as well as the classic al pastor, both finished tableside with salsas and a squeeze of lime. Swing for the suadero later in the evening when the meats have had plenty of time to braise.

Bib Gourmand • Mexican. El Jarocho has eighty years of history backing it up, and this Roma Norte spot has been run by three generations of the same family. Come for breakfast, lunch or early dinner to this former tortilleria where a server will take your order. They're known for their guisado-style tacos, offering a wide variety of proteins and vegetables stewed in a number of different ways. And, while you don't need any extra reason to visit here other than their guisado tacos (the pork flank with a morita chile sauce really seals the deal with its spicy, smoky flavor), don't skip their campechano taco with chopped steak and topped with crispy chicharron. Fresh tortillas are made in-house.

Bib Gourmand • Mexican. Far from any tourists, find this taqueria by looking for the orange awning, then following the yellow walkway hung with colorful flags overhead. Or, you could just follow the heady scent of meat. It's a simple space where you'll almost walk through the kitchen to the smattering of tables in the dining room, but you're not here for ambience; you're here for the tacos. These are Milanese-style tacos with breaded and fried pork cutlets sliced into thin strips and piled high atop tender corn tortillas. The meat is flavorful and tender, and with a squeeze of lime and house-made spicy green or smoky red salsa, it's a terrific treat. You won't go home hungry but do come with cash.

Bib Gourmand • Mexican, Traditional Cuisine. Chef Olga Cabrera is a force to know. A stone’s throw away from the famous church in Centro Histórico, Cabrera runs three different businesses within a single building. A bakery stocked with sweets perfumes the room, while her Atoleria pours cups of coffee and hot chocolate. The actual restaurant is further back, past the comals cooking tetelas, memelas, tacos and tlayudas, and up the stairs to the shaded rooftop. While serving dishes from her childhood and classics from today, she celebrates farmers and their products, and puts their stories front and center. Salsa made tableside is a welcome touch, followed by fragrant soups and lovely, hearty moles (Laurel mole is a winner.) Lunchtime brings welcome views of the surrounding mountain ranges.

Bib Gourmand • Seafood, Mexican. Located in the trendy Roma neighborhood, this corner spot features an interesting diner-meet-bistro look with loads of gleaming stainless steel along with an open kitchen fronted by a counter set with stools. Meanwhile, Chef Lucho Martinez's seafood-loving menu has it all, with a raw section to pastas and main dishes, but don't gloss over the daily specials, either. A blue corn tostada layered with seafood pâté and steamed shrimp is a nice opener, as is a bowl of thick and satisfying clam chowder. Tuck into a lobster roll or a softshell crab sandwich, if available, before enjoying every last lick of the vanilla soft serve with lemon peel.

Bib Gourmand • Contemporary, French. It's just a sliver of a space in Roma Norte, but Vigneron makes a big impression. It's dark and moody with just a sprinkling of tables (plus a communal table). Chef Aram Abisahi's dishes are best shared for a deeper exploration of his contemporary, French-punctuated cuisine. Roasted matchstick carrots plated with creamy stracciatella may seem simple at first glance but showcase a clever use of flavor and texture. Crispy polenta topped with stone crab salad made with miso mayo is another winning dish before tucking in to a pasta course or hearty roasted chicken. To finish, the walnut cake layered with semi-dark chocolate ganache is the perfect choice. While the menu is concise, the mostly European wine list is surprisingly extensive.

Bib Gourmand • Mexican, Contemporary. Chef Alfredo Villanueva is at the helm of this spot tucked within the Santo Tomás winery. Framed by lavender bushes and citrus trees, it's entirely outside (read: best visited in season) and shares views of the rolling hills. The breezy ambience is echoed in the casually sophisticated Mexican menu with contemporary French and European touches, as in a crudo of horse mackerel served with blue corn tostadas. Rice with pastrami lengua is a creative dish that manages to be perfectly satisfying, while bold flavors appear in a dish of roasted eggplant with shredded smoked bluefin tuna. Dishes are sized for sharing, and desserts bear the same rustic elegance, with options that span crispy-crinkled layers of phyllo with jocoque, chopped pistachios, and local honey to a wedge of warm date tart.

Bib Gourmand • Mexican, Contemporary. This spot on a corner in Roma offers a few design nods to its former life as a mechanic's shop (spy the tool cabinets doing double duty as the host stand and service station). The industrial chic vibe is hip yet casual, just like the contemporary, creative Mexican menu with an evolving collection of snacks, small plates, and shareable main dishes. There's something for everyone here, where you'll discover distinctive dishes like a savory, chaya leaf-infused churro sided by warm, aged Cotija cheese sauce. Wood-fired whole chicken with a bitter orange glaze and homemade achiote paste is good for a group, but don't sleep on dessert. Pecan pie with maple honey, vanilla ice cream, and soft Mexican mountain cheese is a can't miss.

Bib Gourmand • Mexican. Right off a busy street, this restaurant looks like a stylish hotel from the outside. Further in, find a well-appointed dining room and a comfortable patio overseen by a friendly team that is equally happy to see you. Infused with global inspiration, the cooking here makes the most of local ingredients, prepares them with care, and presents them in style. Think roasted broccoli with hoja santa puree, gnocchi with oxtail stew, and a particularly good confit pork with mole negro and a banana and apple puree. A recent dessert of tiramisu made with Oaxacan coffee and mamey made for a perfectly sweet send-off. To drink, there is little offered in the way of beer, cocktails, or wine. Instead, find a selection of juices, sodas, and coffee.

Bib Gourmand • Asian. A-Fusion immediately captivates diners with its vibrant atmosphere. On the menu is an appealingly exotic blend of Chinese, Japanese, Thai and Korean flavours. On entering, you will see sushi being made to order, and as you head further in you will notice the barbecue and the dim sum and wok kitchen. Thanks to the reasonably priced à la carte menu and small portions, you can try everything. The depth of flavour of the minced pork dumplings, the spice and umami of the XO sauce, the ultra-fresh salmon topping the nigiri... This is one of Amsterdam's best Asian restaurants!

Bib Gourmand • Creative. With its funky background music and striking colour scheme, Alba has an arty feel indoors, and boasts a spacious terrace outside. The posters adorning the walls make it clear that they are big on natural wines here. The cuisine is on trend yet down to earth. Imagine a Greek-Dutch fusion dish starring juicy smoked trout gravlax, pops of briny trout roe, and a creamy horseradish sauce that adds a kick to the crème crue. The set menu is a journey of bold flavours and clever combinations. Alba offers a relaxed setting in which to savour delicious food.

Bib Gourmand • Chinese. The natural light and high ceilings are the first things to catch your eye when you walk into Asian Glories, but it is the view of the church and the canal that really wins you over. Understated Asian art lends a touch of individuality to the decor. The open kitchen affords glimpses of hanging Peking ducks and busy chefs at work. The culinary traditions of Canton and Sichuan prevail here, served up in generous, umami-rich dishes. Dim sum, prepared in house, chicken tempura, a beautifully light and airy steamed bun with pork belly confit: good luck choosing from the extensive à la carte and set menus!

Bib Gourmand • French. You might start with the pâté en croûte or the onion tarte Tatin with a light cream and Gruyère sauce, follow that up with a rich bouillabaisse or crépinette filled with veal mince, bacon and foie gras, served with a vegetable velouté, and finish with an airy chocolate mousse. Choosing is a real challenge in this classic bistro, where timeless classics of the genre are presented with generous flair. In its wallet-friendly à la carte and prix-fixe menus, there are plenty of tempting options, and the same goes for the expertly curated selection of French wines. The decor is simply enchanting with its copper pans, elegant glass wine cabinet and undeniable je ne sais quoi. Ah, la douce France…

Bib Gourmand • Modern French. Avenue43 fuses modern elegance and hip vibes in a relaxed, easygoing setting. Have an aperitif at the bar before sliding into one of the plush round banquette seats. Both the à la carte and appealing set menu lean into the classics – with a modern twist. Rose fish, bream, mussels and cockles become a refined bouillabaisse. Steak tartare and crêpe suzette are finished tableside. Familiar flavours feature in indulgent dishes with a unique twist. Very cool!

Bib Gourmand • Seasonal Cuisine, Modern Cuisine. With a delightful waterside terrace for sunny days and a cosy interior with a Scandinavian and vintage feel for when the weather is cooler, this inviting neighbourhood restaurant has plenty going for it. But, of course, the focal point is the kitchen, where chef Daan van Munster creates honest market-fresh cuisine. Whether you prefer to share with your dining companions or go solo, you can compile your own set menu from a tempting list of options, including some rather unconventional dishes. Think creamy veal neck and foie gras terrine, or tender veal tongue with coco de Paimpol beans and a robust veal stock sauce. This chef takes his cue from the seasons, and vegetables are always a key part of his dishes. The moderately priced wine list is the icing on the cake.

Bib Gourmand • Modern French, Seasonal Cuisine. Wood, metal and leather lend this restaurant an intimate feel; a striking glass-fronted wine cabinet adds the perfect final flourish. In fine weather, a table on the terrace is the best choice – the view of the lock and windmill is magnificent. Chef Erik Tas delights diners with bright, harmonious pairings in which sauces and broths are delicately balanced. Take his multi-layered signature dish featuring pork belly, langoustine and foie royal, accompanied by herb oil and a peppery jus. Service is friendly and professional, with the chef himself often welcoming diners warmly. Bij Erik is impeccably run and delivers superb value for money.

Bib Gourmand • Classic Cuisine, European. Picturesque Linschoten is worth a visit in its own right, but be sure to seek out this beautifully converted grocery shop with its distinctive spiral staircase, a stone's throw from the leaning clock tower. This is old Dutch charm at its best! Chef-patron Carel Alberts welcomes you personally before going on to showcase his expertise in the French classics, with the occasional Mediterranean flourish. Wonderful local produce, intense sauces, respect for tradition: it all makes for an enjoyable culinary experience. Take, for example, the generous duck breast dish with a jus from the duck itself, laced with just the right amount of chilli, served with accompaniments such as roasted cauliflower and Brussels sprouts. Ask the chef about his wine list; he will be happy to elaborate. The Bib Gourmand set menu is always a good choice!

Bib Gourmand • Traditional Cuisine. Elegance meets a welcoming warmth and a touch of intimacy in this manor house, which is also home to De Gieser Wildeman for those seeking a more refined dining experience. The chalkboard menu lists accessible brasserie classics with a modern twist (always with meat, fish and vegetarian options). Expect dishes such as succulent farmhouse chicken leg with crispy skin, served with a creamy mushroom sauce, mashed potatoes, sautéed mushrooms and freshly cooked chips. No-nonsense generous dishes that always satisfy.

Bib Gourmand • French. A warm and intimate atmosphere reigns in this cosy place, where diners are treated to cordial service with a personal touch. French classics dominate the menu, but there are also Italian-influenced specialities, as well as lobster dishes. Think perfectly pan-seared langoustines with a lobster bisque mayonnaise, accompanied by an aubergine croquette and a curry sauce. Or how about a rich and creamy blanquette de veau? Should you wish to swap out a standard set menu item for one of the daily specials, the team will be happy to oblige. Expect genuine hospitality and fantastic value for money!

Bib Gourmand • Creative French, Fusion. The view of the Drierivierenpunt and the endless stream of boats always draws plenty of attention in this sleek yet cosy bistro. A glance at the tempting set menu reveals that the chef likes to elevate French cuisine with North African spices. From tender lamb neck served with a robust meat-based jus, to crisp pistachio-filled baklava accompanied by mint and yogurt ice cream – this cuisine is defined by precise technique, bold flavours and meticulous plating. The 250-label wine list, with a particular emphasis on Burgundy and broad international reach, is sure to pique your interest.

Bib Gourmand • Farm to table. Located on the beautiful verdant Lauswolt estate, this atmospheric bistro is wonderfully relaxed. There is a fantastic set menu with a choice of generous options for each course and no unnecessary frills. An example would be a slice of intensely flavoursome pâté with dried fruit followed by al dente local asparagus, smoked salmon, a poached egg and hollandaise sauce. Top off your meal with a warm clafoutis with blueberries and verbena ice cream, and you will understand why Bistro Nijeholt is the epitome of a Bib Gourmand restaurant.

Bib Gourmand • Modern Cuisine, Sharing. With its edgy vibe and modern flair, this bistro bar captures the essence of Berlin's avant-garde culture. The music is somewhat louder downstairs, the upstairs area is more comfortable; but the creative cuisine is the same wherever you choose to sit. This enticing menu features a diverse selection of culinary delights, ranging from bold and experimental to comforting and familiar. Flat iron steak, for example, is cooked rare and served alongside an onion tarte Tatin with tonburi, creating a harmonious blend of sweet, tangy and smoky flavours. The accompanying bordelaise sauce is robust, and the chips are deliciously crispy. Bistrobar Berlin pulsates with a youthful energy that keeps people coming back.

Bib Gourmand • French, Traditional Cuisine. This timeless bistro is a slice of la douce France. It serves classics such as egg mayonnaise, and both the menu and excellent wine list showcase the best of what that country has to offer. Chef Robbert van Sonsbeek is a master sauce maker and treats his ingredients with respect. In a dish featuring succulent roasted farm-raised chicken, he includes the tenderloin, pairing it with pan-fried chanterelles and a refined butter sauce infused with vin jaune. From a tempting array of indulgent dishes, you can order à la carte or create your own Bib Gourmand set menu. Robbert and Heleen clearly put their heart and soul into running Bistrot Regent.

Bib Gourmand • French. Bistrôt Chapeau exudes French elegance: white tablecloths, warm tones, typical chansons playing in the background and a terrace where you can relax. Chef Nicky Quarz cooks here with classic precision and a penchant for dishes that are too often forgotten. No frills and full of flavour. Think homemade wild boar pâté with lively garnishes that provide a nice counterbalance, or juicy guinea fowl stuffed with tartufata and served with soft pommes fondantes and a creamy mushroom sauce, among other things. This cuisine remains true to its roots. And more good news: the full menu is also available for lunch.

Bib Gourmand • Modern French. The warm, contemporary interior of this former school (coat hooks still in place) exudes a lively brasserie atmosphere. Chef Raymond crafts à la carte dishes and a tasting menu, presenting classic flavours with modern precision. Think succulent veal cheeks served with crispy pommes dauphine, onion compote and Belgian endive braised in orange. Two rich sauces – one mustard-based, the other a Spanish wine reduction – complete the dish. Confident cooking, in generous portions that leave a lasting impression.

Bib Gourmand • International, Modern French. Café de Gaper is delightfully laid back. A glance at details such as the exposed beam ceiling and the elegant apothecary cabinet reveals the building's rich history. The menu, divided into bites / raw / cold / hot / cheese / sweet, offers excellent value for money. The chef likes to give classic recipes a twist with fiery Asian seasonings. Think brioche with a salmon farce fine enhanced with chipotle, or briefly fried mushrooms and halibut with a crispy crust paired with a beurre blanc and dashi emulsion for a touch of umami. And to win you over completely, there is a nicely curated wine list.

Bib Gourmand • Indonesian, Balinese. The spicy aromas hit you the moment you enter this colonial-era building dating from 1899. An abundance of wood and an exotic colour scheme make for a uniquely charming setting inside – this place calls itself a café because of its casual atmosphere. The home-style Indonesian cuisine, with a slight preference for Balinese specialities, is indulgent and packs a punch. Think aromatic martabak, rich authentic rijsttafels (including vegetarian options) with spicy rendang and intensely flavoursome sambal goreng telor… At Café Samabe, a feast awaits!

Bib Gourmand • Traditional Cuisine, Classic French. Café Sjiek has been a second home to Maastricht's foodies since 1982. They come for the lively atmosphere, the gorgeous terrace and the chance to have a cosy chat with fellow diners sitting at the counter. The cuisine is distinctly French with a Limburg twist – reflected not just in the flavours but in the menu's playful nods to regional dialect. Think crab cocktail with avocado and jalapeño foam, a sumptuous vol-au-vent with cave-grown mushrooms, or crispy mille-feuille with crème pâtissière and raspberry: this cuisine is familiar, comforting and addictive. It doesn't get more indulgent than this! Be sure to arrive early as reservations are not accepted.

Bib Gourmand • French. You could definitely call Arie Visscher's "café" a luxury brasserie. An abundance of red velvet, marble and copper give the place a remarkably warm and welcoming feel. Open all day from 11am, it's a great option for lunch, dinner or a quick bite at the bar. Chef Visschers specialises in French classics such as steak tartare elevated with smoked eel, or sea bass with a delightfully buttery potato mousseline and artichoke. He also showcases his creativity with a modern dish based on hispi cabbage. This Rotterdam native sticks to a single set menu, crafting beautifully balanced no-nonsense cuisine.

Bib Gourmand • Farm to table. Charly de Wijs welcomes his guests in a former factory warehouse that has been converted into a lively bistro with industrial charm. The atmosphere is informal, and the interior is robust and warmly decorated with vintage details. The à la carte menu features dishes in intermediate portions that you can share as you wish. The scallop ceviche with citrus-marinated beetroot, bisque cream and chilli, for example, surprises with its freshness and depth. And how about a creamy espresso parfait with a coffee espuma in which caramel provides sweet power? This story is international and versatile, with generous portions as the icing on the cake.

Bib Gourmand • Modern Cuisine. The sweets that used to be sold in this establishment dating back to the 1700s have given way to delicacies such as lobster and Venus clams. This new direction is reflected in the artistic photographs hanging on the walls of this cosy, intimate-feeling restaurant. Chef Han showcases his ingredients in cutting-edge dishes drawing on solid French foundations and with the odd creative flourish. Take, for instance, his succulent marbré of goose breast and rillette, with the sweet earthiness of textures of beetroot, combined with vibrant pickled mustard seeds and punchy creamed rocket. The friendly atmosphere of De Aubergerie also comes down to the personal service of your hostess Ingrid.

Bib Gourmand • Modern Cuisine. With its trendy, lively atmosphere, colourful decor and pretty terrace at the front, this popular spot guarantees a wonderfully convivial experience. Whether you opt for the daily-changing set menu, order à la carte or customise your own meal, you can expect Mediterranean freshness, Asian flair, standout vegetable accompaniments and bold flavours. The chef brings excitement to every dish with judicious pairings: plump mussels in a powerfully aromatic green curry, followed by beautifully crusted Ibérico pork, mustard-spiced house pickles, a vibrant peach garnish and a delicate jus finished with mustard – what a joyous explosion of flavour! The impressive wine list features plenty of options by the glass and in half-bottles. Excellent value for money!

Bib Gourmand • Modern French. At this spacious brasserie, perfect for relaxed dining, a warm and welcoming atmosphere awaits. The wide-ranging à la carte selection and surprise menus draw on Dutch, French and Mediterranean influences. The dishes are hearty and satisfying, without being overly complicated. Options include al dente tagliatelle with prawns and a rich lobster bisque, perfectly seared ribeye steak with a robust red wine sauce, hasselback pumpkin, and tiramisu: the choices are seemingly endless! At this Bib Gourmand restaurant, incredible value for money is guaranteed.

Bib Gourmand • French Contemporary, International. It's hard to resist the style of De Lindeboom on account of the charm of the building (1765), the terrace laid out at the foot of the church tower and the appealing sense of warm Limburg hospitality. And then there is the generous cuisine with which chef Jan Willem Punt has made a name for himself. He seeks inspiration in the fresh flavours of the Mediterranean and draws on international influences, but also delivers a traditional sole dish as well as various vegetarian options. Take his okonomiyaki – Japanese pancake made with spring onion and shiitake, served with sweet-and-sour pickled cucumber, tempura lotus root, Japanese mayonnaise and seaweed. This is a chef who has all it takes to delight diners.

Bib Gourmand • Creative. Sommelier Mike and chef Wes have turned De Schans into a welcoming restaurant where diners enjoy warm hospitality and an easygoing atmosphere. Choose something from the concise à la carte selection or opt for the surprise menu, which features unexpected textures and flavours. Think house-smoked duck with a delicately sweet fig compote and crisp puff pastry, or pan-seared skrei fillet accompanied by a robust bisque and fondant potatoes. Perfect for those who appreciate honest food in good company.

Bib Gourmand • Modern Cuisine. Take in views over breathtaking countryside, either from the spacious terrace, which evokes a Mediterranean ambience with the scent of lavender, or from the restaurant itself, which is replete with country house charm. The seasons are reflected not only in the landscape but also on your plate. Chef Sebastiaan Pals puts his ingredients centre stage, and he likes to incorporate herbs from his own garden. His cuisine exudes French refinement, embraces fresh, contemporary ideas and delivers generous, satisfying dishes. For example, he poaches trout fillet in a tangy marinade and tops it with a layer of mascarpone cream and crunch sunflower seeds. Thinly sliced marinated radish and edible flowers create a pleasing visual flourish. The tasting menu is exceptional! A leisurely postprandial stroll through Sallandse Heuvelrug National Park makes for the perfect finish.

Bib Gourmand • Creative French, Modern French. Step across the moat, traverse the medieval fortifications and look for the building with a sloping wall. This place certainly makes a magical first impression! Inside, this historical setting has been given a splendid makeover. Here, familiar ingredients are used to produce creative dishes. For instance, the chef combines skate and scallops in a dish reminiscent of a choucroute garnie. This is carefully considered and rich cuisine. At De Voorburcht, new life is breathed into classic fine dining.

Bib Gourmand • Modern Cuisine, Farm to table. The drive alongside the canals affords a foretaste of what awaits at this refurbished restaurant: the views over the water are simply sublime. Inside the tastefully appointed country house, diners are warmly received by a highly attentive and professional team. The chef unites classic cooking methods and generosity with modern textural elements to create dishes that are balanced and wide-ranging. Take, for example, his refined starter of salmon mousse, herb vinaigrette, ripe olives and pickled cucumber. Be sure to enquire about overnight stays and boat trips (with a picnic basket) on the Nieuwkoopse Plassen.

Bib Gourmand • Farm to table, Seasonal Cuisine. The low-mounted coat hooks and ballet bar serve as reminders that the location was once a primary school and ballet hall. But there are no more strict rules here – the building has been transformed into a warm and welcoming restaurant. Boy van Gerwen steers clear of over-complicating matters, winning diners over with, for example, the fresh earthy notes of a beetroot tartare, the vibrant flavours of confit duck leg accompanied by a robust veal jus with morels, but also the spiciness of a lentil dahl. De Wilg represents generous cooking and great value for money.

Bib Gourmand • Farm to table. This rustic restaurant is a favourite pit stop for walkers, cyclists and food lovers. The terrace is one of its main draws; another is the superb Bib Gourmand-awarded menu, which features local produce, nods to the East, and vegetarian options. The creative chef works his ingredients hard and prides himself on the presentation of his dishes.

Bib Gourmand • Contemporary, Mediterranean Cuisine. This former school has been transformed into a warm, urban restaurant, including a graffiti portrait of Don Corleone! You can see the chefs working their magic in the open kitchen, where they create Italian and Mediterranean dishes full of creativity and nuanced flavours. The risotto puttanesca and the conchiglioni served with game stew and a rich jus are intensely flavoured dishes. Thanks to the wide range of sharing dishes and snacks, and the possibility of ordering half portions of the pasta dishes, you can decide how lavish your meal will be. The fabulous Italian wine library is also a hit, with quite a few guests coming in simply for a nice glass of wine or a cocktail. Cosy!

Bib Gourmand • Mediterranean Cuisine, Spanish. Escobar stands out among the many mussel restaurants in Breskens with its colourful interior and cheerful beach vibe – guaranteed to give you that holiday feeling! The kitchen team serve up all manner of Spanish- and Asian-inspired tapas, which are also available as part of a tempting sharing menu. You could start with crispy prawn croquettes, move on to steamed buns filled with pork belly and a slightly spicy kimchi salad, then finish off with pastéis de nata still warm from the oven. This feast is sure to leave you with fond memories.

Bib Gourmand • Farm to table, Italian. Welcome to the urban canteen of many Amsterdammers. Behind the façade of this corner building lies an eclectic and characterful interior full of art and a relaxed atmosphere. The cuisine has Italian flair, but cannot be pigeonholed. Think of it more as a creative mix with Dutch influences. Like the al dente tagliatelle with creamy venison stew, rich in flavour and beautifully balanced by the addition of gremolata. Or an entrecôte that has been given the full smoky flavour of the Big Green Egg, accompanied by Parmesan cheese and rocket. Fa. Pekelhaaring stands for simplicity with substance.

Bib Gourmand • Mediterranean Cuisine. This restaurant's pavement terrace, where you can soak up the atmosphere of the trendy Oud-West neighbourhood, and its round windows certainly draw the eye. The Zen-style interior with its distinctive 1970s feel is equally impressive. This is a casual dining establishment, which opens its doors at 10am, every day of the week. The Mediterranean dishes served here have a lot in common with the recipes of Yotam Ottolenghi. Take, for example, the braised pork cheeks with creamy orzo, crunchy oyster mushroom, Petroto cheese and a fresh yoghurt and celeriac purée – what a beautiful plate of food! The chef makes sure that there are plenty of vegetarian and vegan options on the menu, and he keeps his prices affordable. One of Amsterdam's gems!

Bib Gourmand • Modern French. A few authentic decorative features remind us that despite its comfortable and even trendy feel we are in Nijmegen's second-oldest café, built in 1763! The seasoned chef presents a modern take on French cuisine, marked by generosity and moments of surprising finesse. Think jalapeño worked into a cucumber foam to give prawn tartare a spicy kick, or green beans lightly dusted with sumac in a dish featuring steak with an oxtail and red wine sauce. The familiar and the inventive go hand in hand here. At Groenewoud, the value for money is fantastic, and you can drop in any time of day for a full set menu or a single dish. What's not to love?

Bib Gourmand • Modern Cuisine, International. The moment you enter this lively restaurant, both the view of the old harbour and the open kitchen draw the eye. At HAVN, you can expect a vibrant atmosphere and a menu infused with global travel experiences. Chef Robin Blaauw glides effortlessly between the fiery punch of South American dishes and the depth of Asian flavours, always using premium Dutch ingredients as a foundation. You could begin with the beef tataki with refreshing watermelon, pak choi and a creamy spring onion and sambai vinegar sauce. An irrestible dessert uniting chocolate, tonka bean, crème Suisse, the zesty brightness of calamansi and ginger makes for an elegant finale.

Bib Gourmand • Regional Cuisine. With its classic half-timbering, elegant detailing, peaceful surroundings and splendid wood-panelled hunting room, this authentic English country house (1907) is utterly enchanting. The dishes, too, are beautifully presented, and the flavours live up to the optics. The chef strikes a fine balance between robust classic cuisine and contemporary finesse. Pickled salmon, for instance, is topped with radish cannelloni filled with prawn and dill. A curry emulsion and a ponzu vinaigrette complete the dish. The set menu is the star attraction, but the à la carte menu is every bit as enticing. A reliable favourite, open every day of the week!

Bib Gourmand (Green Star) • Organic, Farm to table. Pure and honest. These two words encapsulate this vibrant place, though they hardly do it justice. Joyce and Victor's deep respect for the seasons and Dutch produce is truly inspiring. They work closely with their suppliers and encourage chef Josephien Blom to be creative within the framework of their sustainable values. The pig's trotters with a tangy remoulade sauce is a classic of the house, but she also gives potatoes a surprising twist with a seaweed sauce and crispy serrated wrack. Prepare to be amazed!

Bib Gourmand • French. Oozing with character, this historical building (1555) at City Harbour Goes leaves no one unmoved. With its open fireplace, gorgeous waterfront terrace and the paintings, Karel V is a true gem. Stefan Schipper combines classic culinary technique with fresh inspirations from around the globe. In his fantastic set menu, he might present steamed mussels in a mild curry sauce with lemongrass and then go on to serve up sole meunière with freshly cut chips and a zesty ravigote sauce. These revamped brasserie dishes never fail to please. And rest assured – you will not leave the table hungry here!

Bib Gourmand • Seafood. Take the door on the left to a chic, cosmopolitan restaurant specialising in delicious fish and seafood. Or choose the door on the right for the more relaxed brasserie, where an extensive menu of boldly flavoured dishes – featuring plenty of fish – delivers on quality. The range includes classic cuisine and Mediterranean- or Asian-inspired creations. A pristine cod fillet with mashed potatoes and a beurre blanc, a generous bento box featuring sashimi and sushi, or vegetarian tortellini? The choice is yours!

Bib Gourmand • Classic Cuisine, French. Come for lunch beneath the vaults of Château Neercanne's old chapel – you cannot fail to be impressed by this charming historical setting that has been given a stylish makeover. The terrace affords spectacular views. The kitchen team serves up a repertoire of classic dishes, adding subtle modern accents and drawing inspiration from their own kitchen garden. House-smoked salmon accompanied by a generous potato salad with gherkins and capers, finished with an indulgent beurre blanc, perfectly captures the spirit here: comforting yet lavish. A gem worth discovering.

Bib Gourmand • Modern French, Creative. You can really taste Martino Verbruggen's passion and experience in every bite of his dishes. His robust sauces are out of this world. Take, for example, the beautifully reduced veal jus that complements the succulent veal tenderloin and crispy sweetbreads. His cuisine is sophisticated and refined, with occasional international nuances adding an exciting twist. A judicious squeeze of kaffir lime adds a refreshing zing to the seasonal fish tartare. Hostess Loes is always on hand and contributes to the laid-back atmosphere that sets La Fleurie apart. A delightful dining experience!

Bib Gourmand • Modern Cuisine, Modern French. Classic country elegance and a setting radiating natural charm await you at this stunning estate. Inside, the wooden beams, terracotta floor and crackling fire create a special atmosphere. Regional ingredients come into their own in indulgent dishes. The tasting menu is outstanding, but the à la carte options – such as the classic tournedos Rossini – are equally tempting. For example, chef Berry Thuss serves a terrine of succulent short rib and white leek, with crispy asparagus tempura, al dente vegetables and an onion dressing. Definitely worth the journey!

Bib Gourmand • Classic French. Robert-Jan Polman's romantic restaurant has been delighting French cuisine enthusiasts since 1974. The robust flavours, subtle undertones and timeless cooking methods are a testament to his culinary skill. The rich lamb jus infused with thyme, which accompanies perfectly roasted Dutch lamb, and the crispy veal sweetbread with a lobster and crayfish sauce are simply divine! The incorporation of Dutch produce, notably game, gives his dishes a unique character. Be sure to try the cheeses too! As you might expect, the wine list gives pride of place to French labels, which perfectly complement the menu.

Bib Gourmand • Modern Cuisine. LEV now occupies the first floor of a historical bathhouse, from where diners can enjoy panoramic views of a natural pond and the cosy charm of a modern brasserie. Mike Vrijdag's culinary concept is a hit: the menu features an extensive selection of small plates ranging from comfort food to cutting-edge creations. This chef's technical skills and playful spirit ensure a dining experience that is always engaging. Take, for instance, his freshly caught sea bass tartare combined with tangy pickled cucumber, soy gel, and a wasabi sorbet providing subtly sweet and spicy kick. A symphony of flavours awaits!

Bib Gourmand • Modern French, International. (Temporarily closed) The relaxed atmosphere at LEV perfectly matches the concept behind this food bar: sharing dishes and enjoying good food together. The dishes (in snack-sized portions) are not overcomplicated; a couple of ingredients suffice to create amazing taste sensations. Steak tartare, pork tenderloin, cauliflower tempura, truffle risotto... At LEV, the table quickly fills with irresistible delicacies, often prepared using produce from the Achterhoek region. The perfect accompaniment to one of the many beers!

Bib Gourmand • Spanish Contemporary, Creative. Lucie Cocina boasts a hip, lively atmosphere that captures the essence of an authentic tapas bar. From the moment you step inside, you will be won over by the decor with its vintage-style globe chandeliers, floral-patterned mosaic floor and bar stools at the counter where the seafood is displayed. The menu features an irresistible array of options, from traditional ham croquettes and tortillas to more inventive tapas creations. How about steamed zamburiñas with antiboise, finely chopped jalapeño and a hollandaise foam? Or rather braised veal cheeks with mojo rojo and deep-fried potato cubes? The fantastic value for money means you can sample a wide variety of dishes without breaking the bank. ¡Buen provecho!

Bib Gourmand • Classic Cuisine. Marie possesses that charm typical of the South of France. The brasserie decor exudes luxury, but the terrace overlooking the boats and bridges is where everyone wants a table. This tranquil oasis in the heart of the city is enhanced by the Mediterranean finesse of the cuisine. The lamb fillet and cheeks with a perfectly balanced hollandaise sauce, the salt-baked sea bass, the generous beef tartare: these are down-to-earth dishes that pack a punch, and they are simply irresistible. This is what Bib Gourmand is all about!

Bib Gourmand • Barbecue, Grills. Beer and fire are at the heart of this establishment, whose name translates as "Malt & Wood". Next to the Beerze family brewery, which is steeped in history, there is an American-style bar with a stone pizza oven at the front. The back of the restaurant has a raw industrial feel. The chefs like to work with the Josper charcoal oven, parrilla grill and Oklahoma smoker to infuse their dishes with smoky flavours. For example, they put a unique twist on vitello tonnato by searing the veal on charcoal. Of course, meat takes centre stage in these generous and ingredient-led dishes, but there are also vegetarian and fish options on the menu to whet your appetite.

Bib Gourmand • Turkish. Nilay Taşkıntuna and her team invite you to discover a fresh take on Turkish cuisine. Drawing on dishes from various regions, she values authenticity but adds her own playful twist – for example, minced beef in a deep-fried filo pastry cannelloni that pairs beautifully with a tangy yoghurt flavoured with paprika oil and smoked paprika powder. At this delightful establishment – nab a table downstairs if you would like a view of the kitchen – you can explore the richness of Turkish cuisine through a surprise menu or an appealing à la carte selection. Oenophiles will appreciate the all-Turkish wine list.

Bib Gourmand • Creative French. Janick and Leonie Niemeijer's light and airy restaurant is lively, yet has a distinctly natural and serene feel to it. The couple have put together an extensive à la carte menu and take great pride in their garden, from which they source vegetables and honey, among other produce. These are showcased in creative dishes that often incorporate a nod to Dutch culinary tradition. For instance, the chef glazes locally farmed duck in honey from his own apiary and roasts it to a perfect medium-rare. He serves it with various textures of kale, a sauerkraut jus, red cabbage compote, purée of Oudwijker Fiore cheese and a cognac and honey sauce. Such dishes are testament to his eye for presentation and his talent for marrying flavours. Unbeatable value for money!

Bib Gourmand • Farm to table. Located on the edge of the Bergse Bos forest, with a romantic terrace and a pontoon on the River Rotte to the front, and a cosy, luxurious atmosphere inside, Nova is a really wonderful establishment! Your elegant hostess extends a warm welcome, and chef Vaandrager proposes an appealing menu. His contemporary dishes combine playful ideas with impressive culinary expertise. Whether preparing a salade niçoise with mi-cuit tuna or giving pink-roasted lamb a southern twist with a ratatouille garnish, he puts the focus firmly on bold flavours – and all at excellent value for money. Don't miss the chance to take a boat trip on the Rotte, perhaps with some snacks. You won't be disappointed!

Bib Gourmand • Modern Cuisine. Oriole is a haven of calm in the bustling city centre. The upscale bistro decor is alluring – the bar is terrific – though a spot on the verdant terrace is really the place to be. This is quite the hidden gem! The contemporary take on Mediterranean flavours, with a particular emphasis on vegetables, suits the setting perfectly. The "Oriole Express" set menu, with different options for each course, showcases the cuisine and produce of a given country every month. Whether you're tucking into grilled pimientos de Padrón, pâté en croûte or frango estufado with chicken, this Mediterranean-style feast is authentic, exquisite and inspired.

Bib Gourmand • Creative. In the sleepy village of Hoeven, Walter and Vivian Pouwe greet diners with true Brabantian hospitality. Their modern, intimate restaurant boasts a striking open kitchen and a rear terrace that provides a pleasant setting for relaxed dining. The chef incorporates ingredients such as yuzu, tandoori and vadouvan into creative dishes that pack a punch. One highlight is the carpaccio of red and yellow tomato, lavishly adorned with artichoke, roasted pine nuts, confit Padrón peppers and a silky emulsion of oil and grated Manchego. After all those rich flavours, be sure to sample something from the cheese trolley – an intriguing selection of international cheeses personally presented by the chef with infectious enthusiasm. A Bib Gourmand restaurant with a cosmopolitan twist!

Bib Gourmand • Contemporary, Modern French. As far as Maastricht foodies are concerned, all roads lead to Prix de Rome. Inside this impressive building just outside the city centre, a cosy interior awaits, in which exposed beams are seamlessly integrated into the modern design of the place. The view into the open kitchen at the back is a nice touch, and the terrace is a must on sunny days. Chef Wouter alternates between inventive, elaborately prepared creations and more ingredient-led dishes. For example, he pairs lobster with the exotic nuances of mango and a tom kha kai sauce, then he serves up medium-rare saddle of venison with a robust game sauce. Familiar flavours and innovative ideas go hand in hand in the outstanding set menu!

Bib Gourmand • World Cuisine, Creative. With "Food is art" as their motto, the chefs at this trendy and laid-back restaurant treat their plates like canvases, placing a strong emphasis on aesthetics. But fear not: these visually stunning dishes are also packed with flavour. Koen van den Kerkhof's creativity draws on the culinary traditions of the Netherlands, France and more far-flung locations, with his limitless imagination reflected in a wide-ranging menu. Diners enjoy dishes such as albacore tuna poppadom, classically prepared pheasant breast with a rich veal jus, succulent beef rendang, or spaghetti aglio e olio. They have the art of indulgence down to a T!

Bib Gourmand • Farm to table. With its own bakery, patisserie and even a smokehouse, Marion Thus's bustling restaurant, once a café, is a place where nearly everything is made from scratch. Her enticing à la carte and set menus include plenty of vegetarian options. The chef's trademark generosity, rooted in tradition, shines through in dishes such as perfectly pink fillet of Gaasterland herb-fed pork with rösti, al dente vegetables, a mousseline sauce infused with ras-el-hanout and a sauce enriched with Gerardus Tripel beer. There's no holding back when it comes to bringing bold flavours to your plate. Be sure to peruse the beer list and treat yourself to something on tap.

Bib Gourmand • Indonesian. Tradition, a street food influence, authenticity and purity are the words that best sum up this popular restaurant, which showcases the full array of Indonesian cuisine. The rijsttafel (a medley of dishes with rice – also available in a vegan version) provides an excellent opportunity to discover the chef's talent for seasoning and balancing intense flavours. From the succulence of the lamb, the distinctly nutty flavour of the peanut sauce and the delicate spiciness of the gado gado, you can see that this is a chef who knows how to combine generosity with subtlety. Be sure to try the roast goat meat as well!

Bib Gourmand • Modern Cuisine. The 11th floor of WTC Hotel is home to a rooftop bar and restaurant with a cosmopolitan feel. Lounge seating, soft atmospheric lighting and windows all around the dining space affording views of the city make for a stunning setting. Chef Mike Kalkman presents modern cuisine that blends Dutch accents with international influences. Think hand-cut Frisian Black Angus beef tartare with a celeriac and mature cheese sorbet, or flawlessly cooked cod with pumpkin risotto, a vibrant Champagne mousseline and a sweet-and-sour pumpkin soup. Élevé is refined yet approachable, all in a decor that never ceases to impress.

Bib Gourmand • Spanish. The yellow façade already hints at a Mediterranean vibe. Inside, the atmosphere is lively and informal, with closely set tables – a perfect space in which to share delicious food. Start, for example, with Spanish tapas such as boquerones, Ibérico ham or pimientos de Padrón, before moving on to Mediterranean dishes that pair fish and meat in unexpected ways – for example, tender pork belly topped with a thin slice of raw sea bass and leek oil. The tasting journey highlights freshness, simplicity and nuanced fermentation.

Bib Gourmand • International. A glass of crisp rosé with a fine selection of cured meats in the wine bar or on the canal-side terrace, a few small plates to share, or a complete meal in the restaurant, with its floral, slightly tropical-looking decor… You have plenty of options here. The tempting menu includes an intensely flavoursome ceviche, a vegetarian dish based on dry-aged beetroot, and a rich tarte Tatin. The chefs are just as happy to play with exotic seasonings as they are to turn out distinctly Dutch dishes. In short: delicious, inspired and generous!

Bib Gourmand • Thai. Reua Thai has a rather rough-hewn feel, with wooden ornaments adding to the unique character of the space. Pattama Simons is an aficionado of authentic Thai cuisine but adds a touch of finesse. She often works with produce from her own garden or local suppliers and takes the time to create depth in her cooking. For example, she infuses beef stock with cinnamon, lemongrass, peanut and coriander to achieve a vibrant and subtly spicy flavour profile. This broth serves as a rich foundation to elevate chopped beef, rice noodles and daikon. With a choice of options for each course, the set menu is recommended to fully appreciate this aromatic cuisine.

Bib Gourmand • Traditional Cuisine. The interior of this lively establishment resembles a classroom. This is not surprising, as the building used to be a domestic science school. Today, you can observe chef Iwan preparing his French-Belgian classics in the open kitchen. He has excellent product knowledge and incorporates a nod to Flemish cuisine in his straightforward dishes. Whether he's serving crispy croquettes with a creamy stew filling and a crunchy salad, or roasting a juicy spring chicken and drizzling the rich gravy over the braised savoy cabbage underneath, at Rijsel everything revolves around an evening of cosy feasting.

Bib Gourmand (Green Star) • Vegetarian, Modern Cuisine. They pick up their vegetables in an electric van. The aim is to utilise every part of their produce, which is grown with respect for nature and the seasons. All of their wines are biodynamic or natural. This vintage-style restaurant is deeply committed to sustainability and is always looking for ways to do better (visit their website to learn more). This vision is brought to life in creative, intriguing and entirely vegetarian dishes that are incredibly flavoursome, sophisticated and full of surprises. Think bell pepper confit and an XO sauce made from mushrooms to elevate a sapid leek stalk. A spot by the open kitchen is a must if you want to watch the chefs tame the flames of their wood-fired barbecue!

Bib Gourmand • European. To clarify the name: Scheepskameel (literally "ship's camel") refers to the wooden floats once used to help ships navigate the shallow waters near the naval dockyard at low tide. Today, a repurposed warehouse on the site is home to a bright and bustling restaurant that seats over 100 diners in an informal setting. Working in a completely open kitchen, the chefs turn out unpretentious cuisine that emphasises vegetables and contemporary flavour combinations. Expect dishes such as ripe green tomato carpaccio with whipped cream, anchovies, puffed quinoa for crunch and parsley for a subtle herbal accent. Or share a côte de boeuf or roasted whole sea bream with your party. The wine list is entirely German and complements the food beautifully.

Bib Gourmand • Cantonese, Chinese. With statues of Chinese warlords Guan Yu, Liu Bei and Zhang Fei, pagoda motifs and wooden chinoiserie everywhere you turn, the level of detail in the decor of this floating restaurant is extraordinary. You may be just a stone's throw from Centraal Station, but you feel like you are in a Ming dynasty palace. The wide-ranging menu is an ode to authentic Cantonese cuisine. Think steamed dim sum with prawns, stir-fried noodles with beef and soy sauce. The Peking duck (for two) is certainly a tempting option. A memorable culinary adventure that won't break the bank!

Bib Gourmand • Modern Cuisine. A bright space with a gorgeous canalside terrace, Serre has a Japanese minimalist feel. Reflecting the international atmosphere of the luxury Hotel Okura, this restaurant serves fusion cuisine with a slight penchant for the Far East. Start, for example, with a wonderful sea bass ceviche, in which the interplay of grapefruit, sweetcorn and coconut milk with mezcal and lime juice creates layers of refreshing acidity and slight sweetness. Next, you could choose one of the sharing dishes or opt for the appealing set menu, which showcases sophisticated cuisine with fresh, cosmopolitan twists. And those who prefer to avoid meat and fish are sure to find something to their liking.

Bib Gourmand • Indonesian. Spandershoeve has been showcasing traditional Indonesian cuisine since 1972. Anita Boerenkamp was the first chef in the Netherlands to put a sophisticated spin on the famous rijsttafel. Her confident take on the fiery and intricate blend of spices was remarkable. The kitchen team honours her legacy. They know, for example, how to roast goat until it is succulent, how to employ soy sauce to powerful effect, and how to add texture with raw and fried onions. This welcoming neighbourhood restaurant is the perfect introduction to Indonesian generosity and hospitality.

Bib Gourmand • Thai. Tabkeaw is a perennial favourite that captivates diners of all ages. With its bamboo panelling, "pagoda" bar and traditional figurines, the entrance makes for an immersive experience. Plus, you get the lively atmosphere of the Wyck neighbourhood thrown in for free. The food is just as authentic as the decor: aromatic, delicately walking the line between sweet and sour, spicy but never overwhelmingly so – think beef strips with al dente vegetables, sticky rice and a delicate green curry and coconut sauce. A culinary adventure!

Bib Gourmand • Spanish. At Tapisco, Spain and Portugal come together in a modern concept of plates designed for sharing. Beyond the imposing bar displaying hanging hams and rows of bottles, you enter the dining space, where dark wood floors, deep-red velvet chairs and soft lighting set a tone of Mediterranean warmth and urban elegance. The menu celebrates bold flavours and quality ingredients – think crispy fried Padrón peppers or creamy arroz con setas layered with spicy depth. A perfect spot to pop in on a whim for light bites, a good glass of wine and a taste of Iberian sunshine in The Hague.

Bib Gourmand • International, French Contemporary. Crispy fried soft shell crab with broccoli and couscous, tomato tartare with a Manchego foam and herb oil, or beef bavette steak with veal jus infused with cloves and cardamom… Located just outside Tilburg city centre, this cosy neighbourhood restaurant with a warm and welcoming decor has it all. The chef, who enjoys tapping into international flavours and makes sure to cater to vegetarians, showcases his cuisine in an appealing choice of courses from which diners compile their own set menu. What's not to like?

Bib Gourmand • Modern French. The wine list is the linchpin of this warm, aptly named restaurant with an intimate urban garden to the rear. Owner David van Steenderen, a world-class sommelier, has a knack for finding new gems. He takes great pleasure in letting his diners taste his discoveries for themselves, offering a choice of wine pairings. The food is just as sophisticated. Classic techniques meet innovative ideas and expertise, creating dishes that complement the wines beautifully. Savour ceviche made with young mackerel, or salmon tartare with a millefeuille of chicory and sorrel oil. With an extensive à la carte selection and set menus, one is spoilt for choice!

Bib Gourmand • French. In this spacious establishment in Amsterdam's Move building, the bakery and bistro flow seamlessly into one another. While bread dough is kneaded on one side, the open kitchen a little further on provides liveliness and rhythm. The interior is warm and contemporary, with wooden tables, soft benches and vintage accents. The kitchen combines French classics with global influences. For example, beef tartare is given extra depth by the addition of soy, miso and herring roe. Maitake mushrooms, Jerusalem artichokes and a powerful sauce made from porcini mushrooms add character to sea bass. At the informal Wils Bakery Café, you will find an inspired, refined cuisine. And all this for excellent value for money!

Bib Gourmand • Modern Cuisine. Zilt & Zoet's appealing menu with flexible options has secured a Bib Gourmand every year since 2014. Thoughtful flavour combinations and fine produce are always at the fore. The chef is just as deft at preparing Aberdeen Angus tataki with Asian accents as he is at frying fillet of plaice meunière and giving it extra punch with a mousseline espuma. Partly covered, the flower-decked terrace is the best spot in which to soak up the restaurant's convivial atmosphere. And you can purchase a bottle from the wine shop on your way out. A firm favourite, where professionalism and warm hospitality are guaranteed.

Bib Gourmand • Norwegian, Modern Cuisine. This simple bistro is set on the floor above FAGN restaurant and uses the same top quality local produce as its Michelin-Starred sibling. The Norwegian dishes are rustic with punchy flavours; choose between an à la carte or tasting menus of 3 and 5 courses. The waiting staff and chefs add to the relaxed buzz.

Bib Gourmand • Mediterranean Cuisine. One of three eateries housed in the former US Embassy building, this ground-floor spot occupies a space previously used for the rather less exciting purpose of issuing visas. It’s now been transformed into a café, wine bar and restaurant, serving a selection of Middle Eastern and Mediterranean-inspired sharing plates. The generous dishes catch the eye with their vibrant appearance, then satisfy the palate with their fabulous flavours; confit cauliflower with the colourful trio of tomato coulis, cashew cream and coriander oil is a prime example.

Bib Gourmand • Modern Cuisine. You’ll receive a warm welcome at this easy-going neighbourhood café-cum-restaurant, which always comes with a contented buzz. Coffee and homemade cakes are served in the morning, followed by a concise selection of dishes including soup and a burger from 12-4pm. The main show takes place in the evening though, when you’re presented with the choice of two tasting menus comprising rustic Norwegian dishes. In a nose-to-tail and stalk-to-tip approach, they attempt to use every part of their ingredients and make the most of fermentation techniques, such as in the rice cream with cherries and fermented plums.

Bib Gourmand • Modern Cuisine. It’s not often that restaurants in Oslo are influenced by British cuisine, but that’s exactly what you’ll find at this minimally decorated neighbourhood bistro. During the day, it opens as a bakery, offering sourdough, pastries and light bites, while in the evening operations such as London's St. John are the inspiration for the kitchen, with dishes like beef brisket pie & mash providing suitably gutsy flavours and hearty generosity. On Sundays, this is the place to go for a traditional roast dinner, while the friendly service and welcoming atmosphere are a given every day of the week.

Bib Gourmand • Modern Cuisine. Hidden behind an unassuming façade, you'll find this smart modern bistro with a team that’s eager to please and food that offers fabulous value for money. The concise menu makes sure the kitchen doesn’t overstretch but instead packs heaps of flavour into every unfussy dish, be it herring toast or pork neck confit with black pudding and apricot. Desserts vary between the traditional likes of sticky toffee pudding and those with a more creative streak, such as gorgonzola and white chocolate mousse with chestnut cream and dark chocolate.

Bib Gourmand • Modern Cuisine, Polish. Operated by well-known chef Beata Śniechowska, this modern bistro is one of those spots where you just know you’re going to have a good time. Closely set tables add to the intimacy and buzz of the atmosphere, while bright and friendly service quickly puts you at ease. The cooking provides great value and generous flavours; just take the ‘Tribute to Polish Homes’, which offers a finely judged take on classic homemade meatloaf, with a subtle spiced kick. A strong selection of Polish wines is on hand to complete the experience.

Bib Gourmand • South American. Bringing South American flavours to Warsaw, you’ll quickly find that this bright, airy restaurant is much more than a bar and serves far more than just ceviche. The famous Peruvian dish does feature – with sea bass, tuna and oyster among the varieties – but so do empanadas, grilled steaks and tostones. Argentinian chef-owner Martin Gimenez Castro imbues them all with freshness and vitality. In the evening, the music grows louder and the pisco sours start emerging from the bar at increasing speed. The service team are particularly warm and friendly.

Bib Gourmand • Modern Cuisine. Located in the trendy Plac Nowy square in the city’s historic Jewish Quarter of Kazimierz, this busy and buoyant restaurant adopts a chic brasserie-style aesthetic with high-top tables and a terrace that’s ideal for the summertime. The menu showcases appealing variety, with the globally influenced dishes ranging from oysters to arancini and tempura to ceviche. Whatever you choose, there’s a unifying theme of sensible pricing and quality execution from the kitchen team.

Bib Gourmand • European. As the name suggests, cheese-lovers will be in heaven at this welcoming, rather unique dining spot. To one side is a smart, bustling little bistro; to the other is a cheese bar with an admirable display of global varieties. Heartily flavoured dishes provide great value for money and usually incorporate cheese in some form, such as parmesan grated onto the excellent beef tartare. Whatever you order, follow it, naturally, with a cheese course. If you’re just after a quick snack, pop in for a seasonal cheeseboard with alcohol pairings.

Bib Gourmand • Modern Cuisine. Gdańsk’s famous brewer and astronomer Johannes Hevelius lends a variant of his surname to this trendy spot situated in, appropriately enough, a former brewery. The stylish décor includes a vaulted brick ceiling, exposed steel support columns and the odd flash of neon. A bakery by day, in the evening it becomes a restaurant where the cooking adopts global influences, including pan-Asian elements ranging from hamachi with ponzu to the rightly popular Peking duck. In a nod to Hevelius, the cocktails are named after the planets.

Bib Gourmand • Regional Cuisine. Situated on the edge of the Old Town, inside the Hotel Jazz, there’s a stylish, faux-industrial quality to this friendly restaurant. Exposed brickwork and concrete flooring combine with pared-back décor and varnished wooden tables for a classic bistro feel. The cooking has a similar ethos of unfussiness, with a welcome lack of over-elaboration in dishes that combine quality ingredients with precise technique – such as the array of dumplings or scorched herring with baked potato. The wine list’s hidden highlights include local Polish riesling.

Bib Gourmand • Modern Cuisine. A huge, gravity-defying rack of wine glasses is the first thing you notice when you arrive at this friendly wine bar and bistro. Next, it’s the striking black-and-white wildlife mural filling one wall. The appealing menus represent good value, especially at lunchtime, and include hearty dishes that are bursting with bold and punchy flavours, such as rack of lamb with mashed potato and roasted shallots. An extensive wine list offers plenty of top-quality choices to fill all those glasses with, but ‘bring your own’ is welcome too.

Bib Gourmand • Meats and Grills. The Koneser Grill's location is one of its many appealing qualities, set inside the Centrum Praskie Koneser, an old vodka distillery that has been transformed into a mini walled village where apartments, shops, art venues and a museum now sit beside one another. The restaurant comes from the same owners as Butchery & Wine, and its grill-centric menu offers a range of steaks aged in-house served with textbook sauces, but everything on the list – from the salad to the ikejime fish – is equally enjoyable. Sharing provides the best value experience and the chefs aim to use every part of the ingredients for minimal waste.

Bib Gourmand • Mediterranean Cuisine, Contemporary. Just outside of the hustle and bustle of the city centre, you'll find this trendy spot with a wine bar on its lower level and a rustic bistro upstairs. The cooking has a Mediterranean heart, with croquetas and cavatelli likely to appear on a great value menu that’s perfect for sharing. The wine list plays a starring role, providing an extensive choice that largely focuses on natural and bio-dynamic wines from lesser-known producers – and the team have an excellent knowledge of their selection.

Bib Gourmand • Italian. There's a clubby feel to this intimate restaurant thanks to its zinc-topped bar, high ceiling and dark green colour scheme. The appealing Italian menu covers all the country's regions, with dishes proving to be authentic and full of flavour. The impressive, precisely made pasta is a highlight, in dishes like a punchy spaghetti alle vongole. A superb range of wines includes those from small Italian producers and lesser-seen regions, while charming service helps to create a welcoming atmosphere.

Bib Gourmand • Thai. A fun evening out is on the cards at this lively spot inspired by the night canteens of Bangkok. An open kitchen and vintage vibe contribute to the party atmosphere, which is helped along by a range of Thai-inspired cocktails. The authentic menu covers all four regions of Thailand, with vibrant dishes delivering the hallmark blend of sweet, sour, spicy and salty. Sharing is encouraged and the dishes are well-priced, so don’t hold back when ordering.

Bib Gourmand • Israeli, Sharing. As soon as you enter this slick restaurant in vibrant Kazimierz, you know you’re in good hands. The smart interior with its high-top seating and marble-topped tables has a stylish, wine bar feel, while the superbly friendly and attentive service team keep things running smoothly. The menu offers a delicious taste of Israel, with excellent pitta and some of the best lamb kebabs you will find. That it all comes at affordable prices is an added bonus – as is the selection of Israeli and Polish wines.

Bib Gourmand • European, French. A former barn, this warm and welcoming spot in the dynamic neighbourhood of Jeżyce has been renovated in a chic style that feels elegant, yet still with a rustic touch. The cooking is all about the French classics, from pâté en croute to decadent chocolate ganache with sour cherries cooked in red wine. There’s a wonderful generosity to the food that chimes with the enthusiastic service; the prices are sensible and the added extras include a drink on arrival and freshly baked madeleines with your coffee.

Bib Gourmand • Modern Cuisine. A 19th-century power plant on the edge of Jana Pawla II Park is home to this faux-industrial restaurant. Sit on the terrace overlooking the row of chardonnay vines as you sample something from the exceptional wine list – which champions all things natural and biodynamic, including over 75 native wines. The menu makes a feature of house-smoked ingredients, such as fjord trout and terrific, meaty duck. The cooking comes with the added bonus of attractive pricing and generous portions.

Bib Gourmand • Modern Cuisine. A delightful villa at the base of the snow-capped Tatra mountains is the setting for this lovely, slightly Nordic-style basement restaurant where you’re welcomed in by the crackle of the log fire. The cooking offers great value for money, with top-quality produce fashioned into richly satisfying dishes, such as meltingly tender venison loin with a deep, intense reduction. If you’re exploring the area – as many skiing enthusiasts do – consider staying overnight in one of the sleek bedrooms.

Bib Gourmand • Modern Cuisine, Contemporary. As enviable locations go, this is certainly up there. The smart brasserie is located inside the impressively domed Centennial Hall and overlooks the Wrocław Multimedia Fountain, where stunning illumination displays take place in the summer. The well-priced menu offers dishes that balance flavours and textures wonderfully, showcasing the technical strength and understanding of the kitchen. Intense mushroom soup with rabbit sausage and smoked sour cream is a prime example. Work up an appetite with a stroll around the nearby park or Japanese gardens.

Bib Gourmand • Spanish. The 33rd floor of the Olivia Centre skyscraper provides spectacular panoramic views for this buzzing restaurant where Spanish guitar music soundtracks your visit. The cooking has a similar tone, with a selection of classic tapas to begin – the Ibérico ham croquetas are terrific – before a choice of main dishes. If you’re dining with company, the eye-catching rice dishes for two might include calamari or pork ribs as options. A genuine warmth from the service team and a comprehensive, largely Spanish wine list complete the picture.

Bib Gourmand • Modern Cuisine. After a striking, architect-led conversion, this historic military building now boasts a mezzanine, a feature wine wall and a cocktail bar with a communal table. This all adds up to a stylish and characterful restaurant; one which also features a wide-ranging, modern European menu that includes small plates, large dishes to share and a small pasta selection. Everything is well-priced and appealing, with sauces being a real strength of the kitchen, whether it's a madeira jus with scallops or a wonderful truffle-infused velouté with chicken.

Bib Gourmand • Modern Cuisine. The clue’s in the name: wine takes centre stage at this simply styled and bang on-trend bar-cum-restaurant. On-sale bottles can be glimpsed around the room, while the 400-strong list contains over 60 great options by the glass. The menu is filled with good value dishes which both deliver bags of flavour and show a wise restraint from the kitchen team. They focus on a clean, balanced style of cooking, with a signature dish of aubergine, Greek yoghurt and seasonal accompaniments.

Bib Gourmand • Traditional Cuisine. In ancient Slavic mythology, Wyraj is a land where souls journey after death, a kind of paradise. That promised land lends its name to this hidden-away restaurant, which provides its own kind of haven. Snug and cosy, it’s a welcoming place where diners can discover the Slavic flavours of old. That could mean earthy beetroot soup, intensely flavoured goose leg or traditional mushroom cake for dessert. Everything is made in-house and offers brilliant value for money too. It’s a different, distinctive place that’s all the more memorable for it.

Bib Gourmand • Regional Cuisine. This house with more than three decades of activity and family management is a regional reference and seeks to stay up to date, but without losing its personality. In this space, which features a hall‑adega (wine‑hall) at the entrance and several rooms with a classic‑rustic ambience, decorated with objects that allude to oenology — not by chance its emblem is the three pipas (barrels) — the regional cuisine of Beira Alta is a highlight. The offering, composed of hearty dishes and house specialities, is completed by daily suggestions, among which we highlight fried octopus with bread‑herb crumbs, served in a copper pot and, for dessert, baked meringue with egg‑yolk custard, presented in a classic homemade style. The ample garden and the Wine Club, with direct sales to the public at attractive prices, are other interesting draws!

Bib Gourmand • Regional Cuisine. This family-run establishment, almost always busy, is located in a town with a long maritime tradition, as many cod-fishing vessels once sailed from here to Newfoundland and Greenland (there’s a space dedicated to the Minho Cod Academy). You’ll find a waiting bar and several dining rooms, all very tastefully decorated, plus a large marquee for banquets and a huge garden patio used for the outdoor seating area. They serve up quality-certified Minho cuisine here, as they keep their own shellfish tank, a lamprey tank, a good meat section and even vegetarian options on the menu. A tip? Don’t miss their famous Bacalhau à Camelo (Camelo style Cod), as well as their lamprey dishes in season (from January onwards).

Bib Gourmand • Farm to table, Portuguese. Chef João Rodrigues’s concept, located in a residential area, harks back to the neighbourhood restaurants of the past, yet retains the essence of a bistro. Sitting at the counter and watching the kitchen bustle contributes to a relaxed and vibrant atmosphere. Here, the focus is on the products — displayed in a showcase at the entrance — prepared simply, offered at accessible prices, and presented in a sharing format. A blackboard displays the daily lunch specials and, in addition, an appealing menu. Whether it’s the succulent open prawn omelette with onion, the iconic squid dish with sheep’s butter, or the simple yet authentic peach served with eggnog and creamy pistachio ice cream, one thing is certain — it does not disappoint!

Bib Gourmand • Mexican. (Provisionally, services are being provided at Largo da Trindade, 9) This lively, centrally located restaurant quickly gained popularity for being owned by the well-known Chef Ljubomir Stanisic (head of the 100 Maneiras group). It describes itself as a Mexican gastrobar and is one of those casual places that entices your taste buds. The dishes, generally quite well-balanced, are designed for a modern and informal ambience, with subtle nods to Mexican culture, striking the right harmony of flavour and heat in each creation. On the menu, featuring typical antojitos, tostadas, gringas and the famous tacos (don’t miss the tacos al pastor or the cauliflower tacos), you’ll also find bolder or more daring options like guacamole with insects or chicharrón (both dishes include larvae and crickets). Be sure to try one of their tequila cocktails!

Bib Gourmand • Meats and Grills, Regional Cuisine. If you’re thinking of trying fried sweetbreads, a chunk of veal, wood-fired slow-cooked chanfana (goat stew), or even confit pork cheeks from black pigs, there’s no better place than Casa do Chef Victor Felisberto. The specialty here is meat, cooked — mostly slowly — in a wood-fired oven, ensuring extremely succulent textures and deeper flavours. Additionally, the restaurant’s incredible signature fondants, as well as the bread baked in the same oven, should not be forgotten. With experience in renowned restaurants, the chef strives to share his interpretation of regional cuisine, blending traditional recipes with genuine flavours and products. His open kitchen and the spacious, light-filled dining room, complemented by a more intimate lounge, set the perfect scene for a memorable visit!

Bib Gourmand • Portuguese. A family-run company that champions the charm of simple yet authentic things, always letting the product speak for itself. It is located in the city centre, surrounded by large hotels, and its modest yet well-organised dining room is enhanced by a marvellous rooftop terrace. The father, in charge of the stoves, serves up traditional cuisine featuring many regional specialities, delicious fresh fish of the day, a wide variety of meats, great rice dishes... and even paellas. Don’t miss the grilled limpets served in a skillet, a delicious traditional dish closely linked to the island of Madeira.

Bib Gourmand • Traditional Cuisine. The more informal venture by the Geadas brothers (Óscar and António), who, after their success at the renowned G Pousada, now seek to reaffirm their love and commitment to their homeland. Here, they advocate traditional cuisine aimed at promoting the local recipe repertoire, taking the authenticity of Bragança’s products to the wider world. In addition to dishes like Aunt Mariema’s tasty samosas (which can be vegetarian or meat), generous scallops with cockle couscous (made from Barbela wheat typical of Trás-os-Montes), you can find game options such as wild boar sirloin served with chestnut purée and crisps. The rustic, homely atmosphere is enhanced by a charming terrace for summer days. And if you’d like to pick up one of the linguistic gems still spoken in Mirandese, you can start with “Ebun pan i bun bino, ándam camino!” (Good bread and good wine, let’s hit the road!)

Bib Gourmand • Seafood. Situated between the Aveiro estuary and the Atlantic, on the first floor of a contemporary glass-fronted building offering splendid views, particularly from the terrace. The bar features an enticing display cabinet, while the two dining rooms are bright and functional-contemporary in feel. Although the menu includes delicious meats and a few savoury rice dishes, the speciality here is the wild fish, cooked on the open grill, and the seafood. Don’t leave without trying the fried fish (“fritada de pescado”) or the delicious “ensopado” of turbot.

Bib Gourmand • Modern Cuisine. Do you fancy enjoying regional flavours prepared creatively in Viseu’s historic centre? Restaurant Flora is the ideal destination! Chef João Guedes, passionate about nature (hence the name of the house), presents an offer that captures the changing seasons, providing bold flavours and presentations brimming with originality. The offer is divided into three surprise tasting menus of 5, 7 and 9 courses that underline the quality of the product and can be enjoyed alongside a “selection of minimal-intervention, organic and biodynamic wines”. The minimalist, contemporary-bistro setting seats only fourteen people, so booking ahead is advisable!

Bib Gourmand • Traditional Cuisine. Quality and quantity are both guaranteed at this restaurant occupying an old house in a small village close to Maia. Several separate dining rooms, all with a similar rustic decor, simple table settings and lots of typical decorative details hanging from the walls. Here, it is impossible to leave hungry given the copious portions on the traditional home-cooked menu which teems with local flavours. Make sure you try Machado’s house speciality, the Lafões-style roast veal.

Bib Gourmand • Modern Cuisine. It sits beside the train station, a little away from the historic centre, in a single-storey house with a modern interior whose name references the year the couple behind it, Petr at the stoves and Ariana running the service, met while both were working in England. The concept? Contemporary, European-rooted cooking that minds the details and takes shape exclusively through several menus: a good-value lunch option (weekdays only), another in set-menu format (you can choose two or three courses) and a more complete tasting-style option. The Czech-born chef’s iconic dish is the Risotto de trufas, mascarpone e parmesão, truffle risotto with mascarpone and Parmesan, but we recommend saving room for dessert, because his Tarte de nata, folha de figueira, noz-moscada e crème fraîche, custard tart with fig leaf, nutmeg and crème fraîche, struck us as spectacular!

Bib Gourmand • Creative, Portuguese. Housed in an old building that almost goes unnoticed among its neighbours. This restaurant enjoys privileged views from its terrace, where you can contemplate the Church of São Gualter – an iconic symbol of the city. At the stove is Chef Miguel Marques, who boasts wide experience in renowned restaurants in Zurich, Munich and Portugal, and presents a menu inspired by human "Evolution", reflected in dishes that hark back to the past and others that draw on culinary progress. His proposal revolves around a single seven-course tasting menu, à la carte options and a weekly menu that changes each season, alongside an interesting selection of Portuguese wines!

Bib Gourmand • Regional Cuisine. A family-oriented establishment near the Montesinho Natural Park, where the virtues of the local Bragança cuisine are showcased. The place, easy to spot as it is right by the road, features a large car park, a public bar and two rustic-style dining rooms, both displaying hunting-themed decorations. The menu showcases regional Trás-os-Montes recipes and game dishes, always in hearty servings and based on fresh produce. Don’t miss the stewed wild boar with chestnuts, hare rice, Bragança-style lamb... or the wonderful grilled wild boar sirloin.

Bib Gourmand • Traditional Cuisine. If you appreciate authenticity, head to this modest restaurant, situated just a few minutes’ walk from Jardim da Praça do Município and run by a charming couple. The simple façade gives way to a single dining room brimming with tradition, where you’ll find regional details, antique items, eye-catching beer steins... and even some farming tools. Here you’ll find a local clientele and a 100% Portuguese cuisine, with hearty country dishes featuring meats, some fish preparations, tasty stews, rice dishes... and delicious homemade desserts. Do not miss the Migas Lagareiras (a dish based on breadcrumbs and olives) or the remarkably succulent wild game alheira sausage!

Bib Gourmand • Traditional Cuisine. This restaurant, located in the heart of Chiado and close to the Jesuit church of São Roque, was born under the philosophy of a contemporary taberna (tavern), however… it is now taking a new path! The starting point is the recreation of Portuguese recipes in the light of current knowledge, always respecting the product and its origins, but without setting limits. The chef at the helm, Maurício Varela, champions a fluid proposal that seeks balance between cold and hot cooking, with constant references to the memory of Portuguese cuisine, spanning from traditional churrasco (barbecue) to conservas (preserves), as well as escabeches and smoked preparations. For them, in pursuit of a living offering, proximity and freshness of raw materials are fundamental to the creative process.

Bib Gourmand • Rice Dishes, Portuguese. In this restaurant you will have reason to return at any time of year, as the house speciality, Carolino rice from the Mondego — a Portuguese variety grown on the Mondego river — varies with the seasons, so you will always have a new option to savour. From chef Mónica Gomes’s hands, besides the rice dishes made in a clay oven, come house‑baked breads served still warm, the delicious Rissol da Tia Fernanda (Portuguese croquette)… Among the rice options — duck, fish or octopus — you will always make a sound choice, and to finish, our strong recommendation is the Tiramisù made to order with excellent texture. The restaurant is located in the Centro de Artes e Espectáculos (Arts and Performances Centre) and presents careful décor, with large panoramic doors offering lovely views, as well as a comprehensive garrafeira (wine cellar/collection) under sommelier Pedro Ferreira, who is always ready to advise you!

Bib Gourmand • Contemporary, Traditional Cuisine. This establishment is run by Chef Luís Moreira and his partner, Ana Silveira, who recently left a small village to venture into urban life in Porto — and there is no doubt they have been warmly welcomed. They both aim to share their experiences in the different cities where they have lived, including Germany (hence the name of the restaurant, meaning “grandmother” in German). The chef offers a style of cooking that blends local produce with modern techniques, imparting a personal flair. Here, a journey of flavours is guaranteed, beginning with Asia (a destination the chef hopes to explore) via one of the appetisers: a Chawanmushi with tuna and dashi. It then heads to Portugal, featuring National beef sirloin with roasted aubergine, bomba rice and wild mushrooms, and concludes in the Azores, with a dessert of pineapple, pink peppercorns and mascarpone.

Bib Gourmand • Portuguese. A few metres north of the leafy Jardim da Parada, in Lisbon’s Campo de Ourique district, there is a very simple restaurant where… the cooking and character matter far more than comfort! Everything revolves around pork (which partly explains the name of the place), a product that Chef Miguel Azevedo Peres and his executive chef Alexandre Ballarin uses in its entirety, from snout to tail. On the menu, you will find the house classics, such as Torresmo do Rissol (crispy pork crackling), Croquetes do Pigmeu (Pigmeu croquettes), and the popular Bifana Porcalhona (a hearty pork sandwich), along with some delicious offal dishes that you simply must try.

Bib Gourmand • Regional Cuisine. It is in the tranquil streets and historic setting of Montemor‑o‑Novo that you find PODA. This restaurant occupies a former agricultural warehouse, fully restored, and presents an elegant ambience that preserves the rustic details of its past life. Chef João Narigueta and sommelier Miguel Dominguinhos, long‑time friends, joined forces in this project to create a space where traditional Alentejo cuisine is revived and presented with decidedly pronounced flavours. The offering includes a tasting menu (5 courses) and a concise à la carte menu, which offers, among the options, the soup of the day — such as the comforting Sopa Fatia Azeda (regional sour‑bread soup) made with cured sausages and poached egg — or a sweet hard to find outside this region, Enxovalhada, a spongey pão‑de‑ló filled with pieces of walnuts, honey and dusted with cinnamon. The wine list is composed mostly of local producers!

Bib Gourmand • Traditional Cuisine. At Patio 44, you’ll be pleasantly surprised by the quality of ingredients used as well as the discreet and simple façade. This project was created by three friends, with chefs Simão Soares and Alfonso Ramos in charge of the kitchen – a partnership that developed from experience working together in a previous restaurant. Their cuisine is centred around traditional Portuguese cuisine enhanced by modern techniques and unique flavours. Standout dishes include the cod “punheta” with crunchy rice, followed by a vegetarian option (tofu and mushrooms with a mouthwatering demi-glace) and an impressive fresh cod prepared with a smooth chickpea purée. To finish, we highly recommend the spectacular “pão de ló” sponge cake fresh out of the oven, served with goat’s cheese ice-cream. The reasonable prices here are another pleasant surprise!

Bib Gourmand • Portuguese. It sits in a privileged location in Baixa de Coimbra, an area of the historic centre that in the Middle Ages was occupied by merchants and artisans. If you are looking for a place to savour Portugal’s famous bacalhau (salt‑cod), you will not find a better spot! The product’s preparation can be observed up close, in an area where several postas de bacalhau (cod sections) hang and countless lombos (loins) are soaked. It goes without saying that there is a wide variety of this traditional dish on the menu, among which we suggest Bacalhau à Coimbra (Coimbra‑style bacalhau), served in an earthenware casserole and in generous portions, standing out both for its flavour and the quality of the product. Divided into two floors with a generous space, the establishment offers capacity for more than 200 diners, as well as an interior glass‑roofed patio full of natural light and a terrace, perfect for enjoying the city’s charm!

Bib Gourmand • Traditional Cuisine. It’s located on a narrow cobbled street in the historic centre, relatively close to the castle that dominates the city. Its modest façade gives way to a not-too-large but cosy rustic-style space, whose décor revolves around the world of bullfighting. Here, you’ll find traditional cuisine specialising in meats, almost always featuring a dish made from fighting bull in honour of the Forcados, a typical art of Portuguese bullfighting that both the owner and his father practised successfully. Try their famous fighting bull kebab and, if possible... don’t miss the Portuguese stew (cozido) served up on Thursdays!

Bib Gourmand • Portuguese. This small restaurant, near the local football pitch, is run with great enthusiasm and wide-eyed ambition by a young couple: Hugo China Ferreira commands the stoves and Débora Cardoso leads the service. In its contemporary dining room, with the kitchen on display at the back, they offer a simple menu built on products that take us back to traditional Portuguese cookery, with dishes as surprising as Atum e molho de escabeche (tuna with escabeche sauce) or their Cabidela de choco (cuttlefish cabidela), served in a caçarola de barro (clay casserole) and intensely flavoursome. A speciality? They say the star dish is the Txuleta de ternera vasca (Basque beef chop), recalling a trip they took to the Basque Country that left a lasting mark on them, gastronomically speaking.

Bib Gourmand • Creative. This charming restaurant, embarking on a new chapter just a few kilometres from its former location, now in the small village of Mira de Aire, on the northern edge of the Serra de Aire e Candeeiros Natural Park, surprises with a truly singular format. Set in a natural landscape and surrounded by its famous caves and unique scenery, chef Diogo Caetano, whose CV includes stints at renowned restaurants in Portugal and abroad, seeks, in what he considers… his own private culinary refuge, to exalt the produce of his homeland, shining a particular light on the Aire e Candeeiros area, through local, short-supply products and close collaboration with local producers. His creative proposal, expressed through modern techniques and refined flavours, offers a short menu and an excellent tasting menu (9 courses).

Bib Gourmand • Contemporary. This restaurant surprises from its original façade, in industrial grey with cast‑steel finishes, through to its gastronomic proposal. Located close to the Doca de Pesca de Setúbal (Setúbal fishing wharf), this establishment avoids the predictable and presents bold combinations with harmonious blends of flavours that result in a pitch‑perfect experience on the palate. The indispensable choco (cuttlefish), a symbol of the city, is reinvented in a delicate Cannoli de choco (cuttlefish cannoli) with garlic emulsion, roe and cured tuna, as well as other delicacies that equally extol the Atlantic, such as sea bass loin cured in seaweed, paired with açorda de amêijoas (bread–garlic clam stew) and creamy lupin‑bean purée. The offering proposes à la carte options, a special lunch menu and a tasting menu of 5 courses, available on Friday and Saturday evenings!

Bib Gourmand • Contemporary. In this elegant restaurant full of light, set in a modern, fully glazed building near the Lisbon Cruise Terminal (opposite the intriguing Museu do Lactário), the famous Chef Marlene Vieira makes a case for a top-notch contemporary concept, always grounded in the traditional Portuguese culinary repertoire, yet open to inspiration from other cuisines around the globe. It is surprising both due to its interior décor, dominated by white and red tones, and its pleasant terrace overlooking the Tagus. Interesting dishes? Algarve pink prawns with seaweed and lemon butter; Alentejo pork chop with fried polenta and roasted pepper ketchup; creamy shellfish and coriander rice...

Bib Gourmand • Moroccan. You’ll find this great value restaurant on a pedestrianised street on the fringes of the Souq Waqif marketplace, a tourist hotspot that’s home to a range of local retailers and eateries. The appealing menu features authentic Moroccan dishes that are packed with flavour and enhanced by careful spicing; tagine and couscous are their speciality. Desserts such as jawhara are great too, as are the refreshing mocktails – and a mint tea in the plush lounge of the Al Jasra Boutique Hotel, in which the restaurant sits, is a lovely way to end your visit.

Bib Gourmand • Middle Eastern, Fusion. Baron is sister to the popular restaurant of the same name in Beirut and occupies a striking, pastel-pink property in the recently redeveloped Mina District, home of the Old Port. It’s a large place with exposed pipework adding a contemporary feel and an open kitchen that’s very much part of the room. The menu offers a wide choice of what they describe as ‘Mediterranean fusion’, which means the addition of some North African and even Asian influences. Dishes like capellini with crab and shrimp toum are generous in size and ideal for sharing. The business lunch represents excellent value.

Bib Gourmand • Persian. Part of an ever-growing group, this Persian restaurant is located on the popular Al Maha Island with great views of the city – a seat on the terrace is always a top choice when weather permits. The food is pure Persian; all the favourites are here such as wonderful breads, tasty black chickpea hummus and kebabs cooked over coals. Don’t miss out on other dishes too – some to share – like the Ghormeh Sabzi, a deliciously flavoured stew, and save room for their saffron-flavoured crème caramel. Pro tip: tea reigns over coffee here.

Bib Gourmand • Traditional Cuisine. In a lovely modern building nestled among a discreet complex of towers on Gewan Island is this simple and colourful restaurant cum café. A local favourite, with a terrace, the spot immediately attracts you thanks to the lovely aromas of the bread oven. Simple, fresh dishes are served from breakfast to dinner; you can expect falafel, tasty juices, lamb kofta, and qahwa (Arabic coffee) served in a dallah set at great prices. The elbah – a baked custard with saffron – is a sweet way to wrap up any meal here.

Bib Gourmand • Sri Lankan, South Indian. Sri Lankan and South Indian food is the draw here at this outpost of the popular London original. Spread over two floors, the restaurant is in the smart, redeveloped downtown area and is run by a polite and well-organised team. Order a few snacks and mocktails, then a biryani or a finely judged curry accompanied by dosas and, of course, some of the signature hoppers. Before long, you’ll have a veritable feast to enjoy with friends – and one that won’t break the bank either, so feel free to do some over-eager ordering.

Bib Gourmand • Thai. Sitting in a corner of the Grand Hyatt Hotel’s cavernous ground floor, this large open-plan restaurant boasts three on-view kitchens all producing authentic Thai cooking. Thailand’s influence extends to the décor too, with teak parquet floors and a Thai boat. Dishes are vibrant and flavoursome, with all regions of Thailand covered and ingredients flown in specially. If you’re not sure of your spicing level, ask the warm and friendly service team for recommendations.

Bib Gourmand • Middle Eastern. Its name translates as 'perfect pearl' and the location of this restaurant might indeed be perfect. Sitting on the fourth floor of Qatar’s National Museum, a stunning building modelled on the desert rose, it provides far-reaching views of the port and the Corniche promenade from its spacious terrace. Traditional Middle Eastern dishes are re-invented in a modern style, as with the slow-cooked lamb shoulder with date and fennel, which delivers an enticing blend of comforting flavours. Combinations are well balanced, with dishes designed for sharing – the set menu is a veritable feast that represents very good value, but for the full experience, go for the tasting menu.

Bib Gourmand • Middle Eastern. Head to the first floor of the Rosewood Hotel, walk past the enclosed glass wine cellar and enjoy being greeted by the tasty aromas from the ovens in the centre of the restaurant. Before taking a seat, head to the semi-open kitchen to say a quick hello to smiley chef Marc. The menu here is a mix of Mediterranean and Levantine sharing dishes, such as the memorable courgetti wafer with feta, and is inspired by recipes from the chef’s parents. Don’t miss out on the freshly baked breads served warm and paired with tasty hummus.

Bib Gourmand • Lebanese. A family-owned group of restaurants across the Middle East, it’s now the turn of Riyadh to enjoy Em Sherif Café, with its bright, light décor and extensive, well-priced menus of Lebanese favourites. Generosity shines through in the portion sizes – most dishes are easily shared – in the flavours they deliver and also with their price. It’s open early until late and the team ensures everyone is looked after. Whatever you choose from the various sections of the menu, save room for dessert with the riz bi halib not to be missed.

Bib Gourmand • Saudi Cuisine. This is Chef Hisham Baeshen’s first restaurant. The cooking is inspired by five Saudi regions and sprinkled with some dishes from various Middle Eastern countries. The eatery, whose name translates as ‘in your heart’, is set in a large open room with an eye-catching tree trunk suspended from the ceiling. Be sure to come in a big group as portions are perfect for sharing. Recommendations include their samosas, seabream in molasses stew and the sharqawi rice topped with caramelised onions. Finish off the meal with the queen of Arabic desserts, the kunafah.

Bib Gourmand • Middle Eastern, Mediterranean Cuisine. Named after the Spanish word for ‘together’, this is one of the best places to dine while admiring the architecture in AlUla’s Old Town. Part of Dar Tantora The House Hotel, the Spanish-inspired Middle Eastern restaurant is an ensemble of renovated traditional buildings resembling a medina, with its maze of narrow streets and walls covered by cob. Interiors are adorned with traditional frescoes, Persian carpets and wooden furniture. As for the food – generously portioned – the appetisers feature Levantine mezze and Iberian tapas, while mains are more international with clever hints of local produce like black lime with rich aioli. Finish off with a date and citrus soufflé.

Bib Gourmand • Japanese Contemporary. The vibe is set from the moment you enter this chic and stylish restaurant with its large open kitchen counter. The extensive menu of Japanese contemporary dishes are all designed for sharing. Plates are colourful, at times traditional and others imaginative, show well-judged creativity and layers of flavour. Sushi and makis are offered here, alongside their tasty beef takikomi gohan and salmon filo. Pair your meal with some of their creative mocktails and you’ll have a great experience and one that’s good value. We recommend heading there at night for the low lights and thumping tunes.

Bib Gourmand • Saudi Cuisine. Get your breakfast fix at this contemporary Saudi eatery located a short distance from Riyadh’s King Abdullah Financial District. Served from early morning to mid-afternoon, the food here proudly represents the country’s regions, particularly in its ingredients and spices. Start with the Mirzam platter, a selection of appetisers including hummus, foul and salads all served with warm flatbreads fresh from the oven. Their Egg Maghash and Kibda Hijazi – aka lamb’s liver – are must haves but do leave room for dessert – the maasoub is the chef’s speciality – and come with friends as sharing is encouraged.

Bib Gourmand • Saudi Cuisine. This is one of THE places to go in Riyadh for authentic Saudi cuisine. Their three branches have all been reconstructed to resemble a Najd village setting that is both welcoming and oozing in local charm. Take a seat on the floor under the covered terrace for a traditional experience. If you’re a two, go for the ‘Sofra’ menu or for three or more take the ‘Village Trip’ menu that showcases an extensive selection of satisfyingly generous and authentic flavours of the region. Breads are baked to order and prices will keep your wallet happy.

Bib Gourmand • Saudi Cuisine. Located in a busy parade of shops, this modern restaurant offers so much more than first appears. The place is stylishly designed with low level seating and a contemporary feel. The comforting dishes are traditional Saudi, using recipes from the past, and they won’t break the bank. Flavourful Hijazi cuisine is at the forefront with plates such as the meat brik, a delicious pie made with a glossy pastry stuffed with meat and topped with honey – perfect for sharing.

Bib Gourmand • Persian. A little way away from the city centre – but worth a visit. The Persian rugs hanging from the ceiling and the décor of this contemporary restaurant are nods to what’s on offer on the menu. You’ll have your pick of authentic dishes, ranging from hearty stews to generously sized charcoal-grilled kebabs, with larger sharing portions available for bigger groups. The team are on hand to recommend plates according to your tastes and will also ensure the pace of the experience is just right.

Bib Gourmand • Saudi Cuisine. Open from early in the morning until mid-afternoon and often referred to as a traditional Saudi Arabian breakfast restaurant, this place is much more than that. A bright, colourful and slightly retro interior has the chefs visible in their glass-fronted kitchen. Dishes stem from Hijazi-style cuisine with must haves, all designed for sharing, include foul (fermented fava bean puree), moutabbal and mutabbaq. Be sure to order plenty of bread freshly prepared in the tandoor oven, along with tamees, and finish with a bowl of sweet areeka. Expect generosity in flavour and portions, all appealingly priced.

Bib Gourmand • Peruvian, Japanese. An ode to chef-owner Nihal Felemban’s travels around the world, this vibrant spot brings the taste of Peru to one of Jeddah’s many residential areas. Inside, the space reflects the menu’s Peruvian-Japanese fusion – think Kintsugi plates on the wall mixed with Peruvian woven baskets as ceiling light pendants. Nikkei favourites adorn the appealing menu which leaves you wanting one of each dish. TNT shrimp and salmon tiradito are highly recommended.

Bib Gourmand • Saudi Cuisine. Loved by locals, this branch is located in Old Town, at the footsteps of AlUla's fort. It’s nestled in a humble village house that has two small dining rooms, a few tables on the roof overlooking the palm grove and some others on the pavement. The menu is true to the traditional recipes of regional Saudi dishes, sprinkled with some from other Middle Eastern regions. Some classics here are the kabsa flavoured with AlUla's oranges, or a textbook Omm Ali dessert. This place is a perfect pitstop when wandering about the Old Town – and great value too.

Bib Gourmand • Traditional Cuisine. Tucked away on the outskirts of the city centre, the exceptional quality of this restaurant’s food makes the journey well worth the trip. Drawing inspiration from pedigree Serbian cuisine, it proudly showcases local and regional ingredients; most of the ewe’s milk cheese, for example, comes direct from the restaurant’s own farm in the Homolje Mountains. Among the house specialties, the shoulder of lamb matured in dry aging cases is highly recommended, as is the house-made Serbian bread. Hearty, generous portions.

Bib Gourmand • Vietnamese, Asian. Located just a stone’s throw from the lively town centre, this elegant restaurant, whose interior features an upmarket South Asian slant, serves modern comfort food from Vietnam, Korea, and Thailand. The dishes are generously laden and some are available in half portions, allowing diners to sample a range of specialities. We particularly enjoyed the pho soup, one of the establishment’s signature dishes, that can be customised with different ingredients according to personal taste. Each course is flanked by colourful, flavoursome dips that make the experience even more appetising.

Bib Gourmand • Modern Cuisine. A welcoming bistro with colourful, contemporary-style furnishings, extended by an attractive pavement terrace for alfresco summer dining. The extensive menu reveals a lineup of patriotic recipes that have been subtly overhauled but not to the detriment of their intrinsic character or flavour, largely thanks to the use of local ingredients. We particularly recommend the oxtail with caramelised onions, house-made gnocchi with veal brain and a reduction of bones.

Bib Gourmand • Street Food. The stall has an interesting look and sells local, traditional noodles cooked in an innovative way.

Bib Gourmand • Street Food. The prawn mee cooked à la minute is a recipe from the owner’s father. Opt for “dry” noodles tossed in prawn paste of your desired level of heat, alongside a bowl of prawn soup. Toppings like pig skin add contrasting textures.

Bib Gourmand • Street Food. Come here for cooked-to-order seafood at a range of prices. Barbecue is hugely popular, but you can also opt for sambal, black pepper sauce or salted egg yolk. Don’t miss the cereal butter prawns.

Bib Gourmand • Indian. If there is one dish that customers expect to find in a restaurant called Anglo Indian, it is chicken tikka masala, and, sure enough, it is a bestseller in this simply decorated eatery in the heart of the CBD. The dining room may only seat 20, but there is a large outdoor terrace that is often packed. Other popular choices from the sensibly priced menu include butter chicken and mutton dum biryani. The weekday lunch is a steal.

Bib Gourmand • Street Food. Eight kinds of MSG-free slow-boiled soups, including the signature ginseng Silkie chicken soup that boasts a mild herbal taste are on the menu here. All are served with pumpkin rice or steamed rice. Come early to beat the crowds.

Bib Gourmand • Street Food. Since 1973, this stall has been serving its secret mutton soup recipe. The broth is rich, dense, and full of herbal flavours. Apart from the popular leg, also try other lamb cuts. Order bread to mop up the broth.

Bib Gourmand • Street Food. The sliced fish bee hoon (rice vermicelli) comes in a flavourful, milky fish stock, with fried garlic bits for extra fragrance and crunch. Also worth trying are the tom yam soup, seafood soup and fried fish head bee hoon.

Bib Gourmand • Street Food. Biryani is the standout dish in this place specialising in North Indian food. The lamb shank biryani is recommended for its fork-tender texture and meaty flavour. Haleem, mutton nihari and aloo gobi are also good choices.

Bib Gourmand • Singaporean. You won’t have any trouble finding this enduringly popular restaurant – its colourful neon sign will guide you in from afar. The group may have expanded over the years but this is the original branch, opened in 1983. Their signature boiled chicken, which boosts succulent and tender meat, is still the biggest draw and comes in three different sizes, but those looking for a full zi char feast won’t be disappointed. Avoid peak times if you’re not prepared to queue.

Bib Gourmand • Street Food. The mutton soup here can be paired with tripe, meatballs, tendon or even brain. The mutton boasts the right mix of fatty and lean meat, without tasting gamey. The broth has a mildly herbal flavour. Come early as they tend to sell out.

Bib Gourmand • Street Food. This joint specialises in noodle soup with wontons and char siu – the springy noodles are shipped from Hong Kong; the lightly charred pork has layers of fat and lean meat. For extra texture and flavour, order shredded abalone on top.

Bib Gourmand • Street Food. Its famous soy-marinated duck boasts velvety flesh on a bed of steamed rice perfumed by duck scents. It comes with chilli vinegar that aptly cuts through the richness, plus an aromatic duck soup made with Chinese herbs.

Bib Gourmand • Street Food. The pan-fried radish cake is hugely popular. Fried on one side until golden, it allows you to taste the caramelised crispy bits and the soft moist cake at the same time. The cakes are fried to order, so expect a longer waiting time.

Bib Gourmand • Street Food. Juicy and flavoursome braised duck is served with rice, congee, kway teow or noodles, plus optional extras such as duck gizzard, duck liver or marinated egg. The "set" comes with a bowl of bak kut teh.

Bib Gourmand • Indonesian. This friendly restaurant serves authentic Indonesian fare in a setting adorned with artefacts and bamboo-styled furnishings. The signature whole grilled squid Cumi Bali – succulent and springy in texture – is the restaurant’s namesake and is even more delicious in their renowned house-made sauce that features a myriad of natural spices. Nasi Kunyit is a rice dish jazzed up with 11 spices, including turmeric, cinnamon and pandan leaves. The portion sizes are perfect for sharing.

Bib Gourmand • Singaporean. Guests are spoiled for choices here. First, pick between prawn noodle soup and fried prawn bee hoon. For prawn mee, specify the size of these wild-caught marine crustaceans – from regular to XXL. Then pick your noodles –the yellow variety, kway teow, bee hoon, or any combination of those. For real big eaters, choose extra toppings of fish cake, pork ribs or sliced pork. Don’t forget about snacks like tofu skin prawn rolls and fried prawn balls on the side.

Bib Gourmand • Street Food. The experienced tandoor master knows his clay oven inside out. His fluffy, crispy naans have a loyal following. His grilled-to-order seekh kebab and chicken tikka masala are also exceptional and come in generous portions.

Bib Gourmand • Street Food. This stall carries two varieties of tu tu kueh – coconut and peanut. The steamed rice cake is chewy and springy on the outside; both fillings are nutty, sweet and aromatic. Best enjoyed piping hot!

Bib Gourmand • Street Food. Frog is certainly big on the menu – besides the famous frog porridge, try frog fried with ginger and scallion or tossed in Kung Pao sauce. A favourite spot among locals for late-night supper, this place is always packed, so be prepared to wait.

Bib Gourmand • Street Food. Popular stall for roasted meat and dumplings. Duck leg with shrimp wonton noodles is recommended. Come early before the food runs out.

Bib Gourmand • Italian. This white house styled after a masseria in Puglia is sited within East Coast Park. The sprawling lawn, spectacular ocean views and sound of the waves all exude a soothing vibe. The Pugliese chef is keen to bring authentic cuisine from his homeland to Singapore, of which focaccina and pasta made from scratch are the highlights. Try his San Marzano tomato focaccina with mozzarella and fresh basil, bursting with intense flavours.

Bib Gourmand • Street Food. Homemade black and white carrot cake is served. The black one with dark soya sauce is crispy and tasty.

Bib Gourmand • Street Food. Choose between blanched rice noodles tossed in a thick gravy, or soup noodles in a deeply flavourful ox bone broth. Then top with sliced beef, beef tripe, tendon, beef balls, or a combination.

Bib Gourmand • Street Food. Singaporean food such as oyster omelettes, fried prawn mee and carrot cakes. Fried kway teow with cockles and Chinese sausage are cooked-to-order.

Bib Gourmand • Street Food. There is always a queue at this stall famous for umami-laden soup made with mackerel. Enjoy the soup on its own, or use it as a rich base for porridge or bee hoon with sliced fish or fish head. Come early to beat the crowd.

Bib Gourmand • Street Food. The owner has 50+ years-experience serving sweet and savoury carrot cakes. Fried oysters and oyster omelettes are also worth a try.

Bib Gourmand • Street Food. Both the laksa and prawn mee are made to order and come in three sizes. Their hallmark laksa is doused in a rich aromatic broth and topped with prawns, fried fish cake, fried tofu and cockles.

Bib Gourmand • Street Food. This stall, founded in the 1970s, is now run by the second-generation owner. Its hallmark dishes are mild, well-balanced curry broth, custom-made tofu puffs and fish cakes, as well as generous helpings of velvety chicken.

Bib Gourmand • Street Food. Cooked-to-order, the noodles stir-fried with sliced fish, squid and prawn and served with homemade chilli sauce is a favourite.

Bib Gourmand • Street Food. Offers six kinds of soups, like lotus root pork ribs & winter melon pork ribs. Also try steamed pork patty with pumpkin or steamed spare ribs.

Bib Gourmand • Street Food. Glutinous rice mixed with salted duck egg yolk pork and chestnut wrapped with bamboo leaf.

Bib Gourmand • Street Food. Bouncy ribbon noodles made at the stall are served in soup or "dry" – tossed in house-made chilli sauce and topped with minced meat, meatballs, poached egg and fried lard. With limited availability, they tend to sell out early.

Bib Gourmand • Peranakan. Dark wood furniture and antiques add to the elegant colonial spirit of this restaurant nestled in a bungalow, also known as ‘The White House’. The menu offers Peranakan cuisine and the dishes look deceptively simple, but involve subtly blended spices and seasoning. Wagyu beef rendang uses the cheek cut for tenderness, while spices, fermented shrimp paste, chilli and coconut milk underscore the rich, deep flavour.

Bib Gourmand • Street Food. The curry puff comes in four flavours, all wrapped in a flaky, crispy pastry crust. As well as the classic chicken and potato curry, try the black pepper chicken, sweet taro or chilli sardine-filled pastry.

Bib Gourmand • Street Food. In operation for over 70 years, this place serves aromatic dry prawn mee in sambal with heaps of fried scallion and depth. The soup version has a prawn broth loaded with natural umami. Choose from three kinds of noodles.

Bib Gourmand • Street Food. Besides Penangese quick bites from char kway teow to prawn mee, this stall is famous for Penang assam laksa – the tangy, mildly hot yellowtail fish broth works magic with the noodles; but it's the fresh mint that makes it so distinctive.

Bib Gourmand • Street Food. Hainanese chicken rice comes with options like roasted or steamed chicken. Sets with rice, soup and vegetables are reasonably priced.

Bib Gourmand • Street Food. Order the Ji Ji noodle bowl – noodle soup or ‘dry’ noodles are topped with char siew, deep-fried wonton and veggies and served with wonton soup. Pork crackling adds a lovely crunch. A dab of homemade chilli sauce is a must.

Bib Gourmand • Street Food. The rice cake with a sauce of preserved vegetables, sesame, dried shrimp and chilli is spicy and delicious.

Bib Gourmand • Street Food. The signature dish here is pepper-flavoured bak kut teh. The soft pork rib goes well with chilli soy sauce. Earlier closing hours on Sunday.

Bib Gourmand • Thai. The simple, cosy space with exposed beams and wooden furnishings exudes a warm feel. Balancing sweet, sour and salty notes with fiery heat, the chef turns fresh produce into modern Thai dishes that are packed with flavour. The small menu changes regularly but may include signatures such as smoky chargrilled pork jowl, or yellow crab curry with beautifully bold aromas. The friendly and dynamic service team is also a plus.

Bib Gourmand • Street Food. Pork cuts and offal like belly, trotter, intestines and skin are cooked in a soy-based marinade with spices. The depth and rich flavours of the meat are the perfect accompaniment to the kway chap ribbon noodles.

Bib Gourmand • Malaysian. The Malaysian owner opened this simple shop in 2024, specialising in authentic nasi lemak, often considered the national dish of his home country. The chef, who is also Malaysian, cooks rice in coconut milk with pandan leaves, and garnishes it with fried anchovies, peanuts, fried egg, sliced cucumber and spicy sambal. For a substantial meal, add sides such as ayam berempah (fried chicken leg), rendang chicken or ayam kunyit (turmeric chicken).

Bib Gourmand • Street Food. Pork offal like tripe and liver is served with meatballs and sliced pork in a peppery broth with pickled mustard greens. Dip the pork into chilli sauce for an extra kick. Also try the sticky rice sausage stuffed with pork belly and chestnuts.

Bib Gourmand • Singaporean. For over 50 years, Kok Sen has been feeding hungry diners with cze char classics, such as their stir-fries boasting exceptional wok hei. Look out for the colourful lightboxes with signature items like prawn paste chicken or fish cooked in various ways. Seating may be a bit cramped, but the round tables and green booth seats work well with a grey colour scheme and pale wood. Given the small number of tables, expect to queue.

Bib Gourmand • Sri Lankan. Moved to this spot in 2024, Kotuwa is named after the CBD of Colombo. From quintessential Sri Lankan street food to curries, every bite is loaded with big flavours. Seafood is their strong suit, especially crab prepared in myriad ways. With its balanced, layered flavours and the subtle warmth of cinnamon, the crab curry really stands out. Hoppers – crispy pancakes made with fermented rice – are perfect for mopping up the delicious curry sauce.

Bib Gourmand • Street Food. Fish porridge and fried fish bee hoon. The porridge is sweet with abundant fish fillets.

Bib Gourmand • Street Food. With over 40 years of history, Kwee Heng makes boneless braised duck that is tender, juicy and flavoursome; it can be served with rice, congee or noodles. Other dishes such as Hainanese chicken and char siew are also available.

Bib Gourmand • Indian. You can specify the level of spiciness of your food at this three-storey restaurant in Little India, though many come for the Chilli Challenge on full moon nights simply to push their limit. But spiciness isn’t all that this chef has to offer – in fact, he balances it with sweet, sour, salty, bitter and astringent flavours. Choose between table seating downstairs and floor seating upstairs. Parties of two have a number of set menus to choose from.

Bib Gourmand • Street Food. Handmade Teochew kueh with various flavours. Steamed or pan-fried versions available.

Bib Gourmand • Street Food. Fried kway teow comes in two portion sizes and black and white varieties. Both feature good wok hei and silky texture. Bean sprouts, egg, preserved sausage and blood clams provide extra flavours.

Bib Gourmand • Street Food. It takes 30 minutes to cook but is more than worth the wait. The rice, cooked in a claypot over charcoal, exudes smokiness with a crispy scorched crust on the bottom. For toppings, choose between chicken, preserved pork and/or sausage.

Bib Gourmand • Street Food. The owner makes the fish balls by hand to ensure they are springy and bursting with umami. Blanched noodles tossed in chilli sauce with crispy cracklings are the perfect companion to the fish ball soup.

Bib Gourmand • Street Food. Since this stall opened on Margaret Drive years ago, their chicken rice has been made the same way. The juicy, tender meat is served with aromatic oil rice and an addictive ground ginger sauce. The gizzards are equally good.

Bib Gourmand • Thai. This simple shop may not be the most atmospheric, but its tasty food in generous portions at affordable prices always attracts a crowd. With a Thai owner and all Thai kitchen team, rest assured that the food is as authentic as can be. The tom yum soup strikes a fine balance between sour, sweet, spicy and salty tastes; the BBQ squid is nicely grilled and loaded with umami, perfect with the hot and sour sauce. Reservation recommended.

Bib Gourmand • Indian. ‘Muthu’ means pearl in Tamil, which befits this gem (with another branche) serving traditional dishes from both the Southern and Northern regions of India. Originally called Muthu Makkan, the owner expanded and renamed the restaurant in 1982. The signature fish head, South Indian-style, uses a secret blend of spices. Swimmer crabs, masala prawns, lamb rack and tandoori chicken are also big hits among diners. Ask about the monthly specials.

Bib Gourmand • Street Food. The fish head curry with eggplant, okra and tofu puff stands out with its aromatic spice paste made from scratch, paired with a hint of coconut milk. The fish, lamb and chicken curry are also popular.

Bib Gourmand • Street Food. This stall has been serving just one item since opening its doors in 1960 – Hokkien fried mee with prawns. The egg noodles and rice vermicelli are tossed in a rich broth made with prawn shells and tomalley to impart deep umami.

Bib Gourmand • Street Food. The claypot rice here is cooked to order over charcoal from scratch; the rice grains are left soft, chewy and separable from each other. The portion size is plenty for two to share. To avoid a long wait, call to pre-order.

Bib Gourmand • Street Food. Kway teow noodles are fried to order and topped with fish cake and cockles. The wok hei impresses with its robust flavours and a hint of spiciness, while the cockles impart extra umami. The wait can be long, but is well worth it.

Bib Gourmand • Street Food. The Kway Teow is fried with a dark sauce you can add cockles to the noodles. Always a long queue.

Bib Gourmand • Street Food. Two adjoining stalls sell noodle soup or "dry" noodles with minced pork, pork balls or fish balls handmade on the spot. The bouncy-textured, deep-flavoured fish balls made with yellowtail are especially popular.

Bib Gourmand • Street Food. Into the third generation, this family business is famous for mee soto and mee rebus, the former served in broth, the latter in a thicker gravy soup. Bold flavours are authentically Malaysian; add more coriander for extra fragrance.

Bib Gourmand • Singaporean. The second-generation owner-chef makes every dish according to traditional recipes for guaranteed authenticity. The concise menu only features 13 items, but seasonal dishes, not on the menu, are also available. The chef’s signature dish, sweet and sour pork, is made to order, so expect to wait. The ginger chicken is simply divine – tender chicken glazed in a mild chilli sauce alongside zesty pickled ginger shoots. Also, try the kale with prawns.

Bib Gourmand • Singaporean. This simple shop has been around for over 40 years and is now run by the second generation owner. As its name suggests, bak kut teh with pepper and garlic served in a claypot is their speciality – the broth is rich, but not overpoweringly spicy and the pork ribs are tender and flavoursome. Sesame oil chicken in claypot is another highlight. The wings are succulent and the sauce delivers nutty aromas and mild sweetness. Also try local stir-fries.

Bib Gourmand • Street Food. Fried rice vermicelli with crab, available for dinner, is the main event. The gigantic crab is loaded with seafood flavour; the vermicelli pick up the juices nicely, exuding scallion, ginger and chilli aromas. The other seafood dishes are also tasty.

Bib Gourmand • Street Food. Their famous Hokkien mee is made with rice vermicelli and yellow egg noodles, which are topped with prawns and squid for that umami flavour – even better with a helping of spicy homemade chilli sauce.

Bib Gourmand • Street Food. Serves porridge with chicken, fish or cuttlefish. Sets for one to three people are also available.

Bib Gourmand • Singaporean. Much has changed since Mr Yeo started selling bak kut teh from his pushcart in Johor Road back in the late ’60s – nowadays it’s the second generation of the family who are running the show. They are still selling their celebrated pork ribs and peppery broth but are now doing so from 10+ shops – and this one, the simplest, seems to be the best. Queue, order, pay, and then tuck into your soup – when you’ve finished they’ll top it up for you.

Bib Gourmand • Street Food. The menu offers blanched sliced fish, deep-fried fish and fish maw, either in fish broth or bee hoon soup. Fish maw double fish soup lets you sample three items at once. Fish head, clams and shrimps are also available.

Bib Gourmand • Street Food. The fish porridge and fish head bee hoon are the main events here. The porridge is loaded with deboned fresh mackerel that imparts deep umami and sweetness. Chinese celery and coriander instantly brighten the flavour profile.

Bib Gourmand • Street Food. Choose between "dry" and soup noodles topped with butterflied prawns, fish cake, bean sprouts and fried garlic. The flavoursome prawn soup on the side is also a treat. Not a fan of prawns? Try the pork ribs noodles instead.

Bib Gourmand • Street Food. This is the place to come for a comforting bowl of soup. The broth is flavourful and sweet; the spinach is crisp and fresh. You can also order stuffed tofu or seafood on top, or add mee tai mak for some starchiness.

Bib Gourmand • Street Food. This third-generation family business prides itself on its flavoursome fish soup made from scratch and served with sliced fish, deep-fried fish or fish head. Order noodles, rice or congee on the side for a complete meal.

Bib Gourmand • Street Food. Noodles served with soup meat balls, dried fish and pork liver.

Bib Gourmand • Peranakan. This is one of the most popular little gems in Chinatown and it’s easy to see why. The narrow house offers dining on three floors; art by local artists add colour and character. In business for over 20 years, regulars keep returning for its aromatic cooking like Ngo Heong that delivers all the subtle and authentic flavours of Peranakan, as well as addictive sweets like Chendol. Better still, prices are as generous as the portions—that are great for sharing.

Bib Gourmand • Malaysian. This whitewashed traditional shophouse evokes unmistakably tropical vibes – wicker back chairs, wallpaper with banana leaf prints and cheerful blue-and-white tiled flooring. On the menu, the coconut theme is also obvious – the nasi lemak set is the best seller, but other dishes deserve equal attention too, such as ayam goreng berempah (spiced fried chicken with crispy rempah crumbs), and sago pudding with pandan, palm sugar and coconut cream.

Bib Gourmand • Street Food. Expect a long queue, but the velvety chicken with springy skin is worth the wait. Even the aromatic oil rice and briny-sweet sauce are perfectly made. Consider ordering half a chicken to share, or an extra drumstick.

Bib Gourmand • Street Food. The rice that comes with the signature Hainanese boneless chicken imparts a mild turmeric aroma. Tender juicy meat, without too much fat under the bouncy, gelatinous skin. The roast chicken is also recommended.

Bib Gourmand • Street Food. This kway chap stall serves the broad rice noodles with pork belly, trotters, intestine, tripe and dried tofu braised in a spiced soy-based marinade. Noodles are thin and silky; braised pork and tofu impart deep flavours and aromas.

Bib Gourmand • Peranakan. It’s less like walking into a restaurant, more like falling into the warm embrace of a much loved family member. Here it’s about nostalgia and paying homage to the food, history and customs of the Peranakans – you’ll find all the classic dishes, prepared in an authentic way, and the hard part is narrowing down your choice. The setting really is unique and the Ayam Buah Keluak is one of the signature.

Bib Gourmand • Thai. Though its name means ‘anything goes’, this restaurant is exceptionally specific about the food it serves – Isan cuisine hailing from north-eastern Thailand and famous for its infernal heat. The PenLaos signature chicken is marinated with white peppercorns and coriander for three days before being grilled to perfection. Leng zaab is pork ribs in a spicy sour broth that is simply addictive. Ask for the house-made Isan tamarind dip to dunk the pork in.

Bib Gourmand • Vegetarian. ‘Vegetarian cuisine for non-vegetarians’ is how the team describes their longstanding Thai and Peranakan restaurant. Meat-like textures and flavours are achieved by clever preparations of soy product and tofu. The tangy, crispy mango tamarind tofu roll is jazzed up with Penang rendang, herbs and spices, while the mushrooms deliver a texture that is almost indistinguishable from meat. The cosy interior is simple and bright. Portions big enough to share.

Bib Gourmand • Street Food. For over 30 years, locals have been coming here for the fried hor fun (flat rice noodles) – laden with wok hei, nicely charred and in a sauce that clings to the noodles. Choose from beef, fish or assorted toppings, and don't miss the cracklings.

Bib Gourmand • Thai. Founded in the 1990s by a couple with a passion for Thai cuisine, this restaurant is spread over three colourful Thai-style rooms. Added authenticity comes courtesy of the helpful waitresses in traditional dress. The Thai and Thai-Chinese dishes are prepared with fresh ingredients sourced daily. Start your meal with som tom: papaya salad with dried shrimps and peanuts. Consider ordering the set if you find the lengthy à la carte menu hard to navigate.

Bib Gourmand • Street Food. The owner has his springy eggy noodles tailor-made. They are best enjoyed in its “dry” form – blanched and dressed in a savoury sweet sauce. Wonton with minced pork is fresh and firm.

Bib Gourmand • Street Food. The fish head curry boasts velvety flesh loaded with umami and is hot and spicy, perfect with steamed rice. Besides its eponymous dish, other equally stunning fish dishes and stir-fries are also available.

Bib Gourmand • Street Food. The soup has a rich prawn flavour. Fresh prawns, chili and pork rinds combine to make a great bowl of noodles.

Bib Gourmand • Noodles. Formerly One Prawn & Co, Zhup Zhup still sees constant queues forming beneath its red awning. Book ahead to cut your wait time. The signature prawn noodles come in a set: a bowl of noodles plus rich prawn soup in a claypot. Out of the four types of noodles, the classic option is yellow noodles with thin bee hoon. The soup is loaded with flavours, imparted in particular by the tomalley of countless prawn heads.

Bib Gourmand • Regional Cuisine, Pizza. On its website, this modern restaurant describes itself as “the home of different flavours from the Karst region”. The cuisine here is generous and exciting, with a focus on top-quality ingredients that the chef skilfully transforms into delicious dishes. The pizzas are excellent; the Burger Gourmet and Tuna Burger, served with home-made beetroot bread, are superb; and the exquisite desserts simply cannot be missed!

Bib Gourmand (Green Star) • Regional European, Farm to table. An unmissable restaurant in a small village in the beautiful Karst region, with a classic, beautifully kept dining room with the intimate feel of a private lounge. The owners here are friendly and welcoming and keen to showcase the best of their region. With enthusiasm and expertise, skilful owner-chef Ksenija Krajšek Mahorčič adds a personal, technical touch to Slovenian ingredients, resulting in dishes of the highest quality. Among the appetisers, a good example of his sustainable approach is the puffed wild garlic chip topped with a sea bass cream made from fish scraps. Also recommended is the local roast lamb served with cider made from home-grown apples and a garlic potato mash. Don’t forget to leave space for one of the exquisite desserts, such as the refreshing and delicious yogurt mousse with elderberry ice cream. The same care and attention to detail is found on the wine list.

Bib Gourmand • Regional Cuisine. Opened in another location in the second half of the 19th century, the restaurant later moved here and is now in its fifth generation, with the kitchen entrusted to the young and talented Leon Pintarič. In the welcoming and refined dining rooms, the chef – who is deeply attached to his region – showcases some of the most representative ingredients of the area, creating modern and meticulously prepared dishes. Marinated trout with smoked buckwheat, dödoli – (potato and wheat gnocchi) with mushrooms and prekmurska gibanica among the desserts are just some of the creations that will make you fall in love with his extraordinary cuisine.

Bib Gourmand • Regional Cuisine, Seasonal Cuisine. At Ruj, you can enjoy an authentic culinary experience steeped in tradition, with a menu described exclusively verbally. Local flavours and ingredients are enhanced, reinterpreted and adapted with a contemporary twist. On rainy autumn days, let yourself be pampered by a warm and comforting soup, perhaps one made with beans, turnip and bacon. The wine list also reflects the restaurant's philosophy, with a careful selection of producers from the local area and neighbouring regions. You will be looked after by dedicated and friendly staff, who will accompany you attentively throughout your meal.

Bib Gourmand • Modern Cuisine, Contemporary. Located in a 16th-century castle in Ceglo, in the heart of the Brda wine region, this restaurant offers breathtaking views of the stunning surrounding vineyards, which are particularly beautiful in autumn. The contemporary and delicious cuisine is showcased through a small selection of carefully chosen dishes, which can be combined into 3, 5, 7 or 9-course menus. The most memorable dishes include porcini mushroom ravioli with sweet and sour chanterelles and mushroom cream, and those with a sweet tooth can enjoy an amazing date cake with salted caramel and ricotta ice cream. End your meal with a visit to the wine shop.

Bib Gourmand • Meats and Grills. This restaurant is a real surprise, located outside the village in a house that looks like all the others, but which opens onto an extraordinary delicatessen on the ground floor. The restaurant is on the first floor, which is equally welcoming, with an open kitchen. The menu focuses almost exclusively on meat, offering cuts from different breeds, from beef to the famous Mangalica and Krškopolje pork, as well as extraordinary hams; in short, a real treat!

Bib Gourmand • Modern Cuisine, International. In the heart of the old town, this simple, no-frills restaurant focuses all its efforts on the quality of its cuisine, which is also reasonably priced. The menu is à la carte. Starters include a selection of charcuterie, while the main courses feature traditional Slovenian dishes alongside more exotic ingredients and recipes, from ramen to poke, via bao burgers and falafel.

Bib Gourmand • Traditional Cuisine. Situated on the road that passes through this charming small town on the River Savinja, this very well-kept inn, which also acts as a bar, serves classic, traditional cuisine with a slightly modern twist. We particularly enjoyed the fuzi pasta with basil pesto, ricotta and sun-dried tomatoes, as well as the pork fillet with plum sauce and cheese dumplings. The menu also includes a few pizzas and children’s dishes. The portions are always generous, the prices reasonable, and the service, even though it’s quick because the restaurant is always busy, never fails to be friendly and courteous.

Bib Gourmand • Regional Cuisine, Country cooking. Located inside a modern hotel just outside the old town (which, let's not forget, is a UNESCO World Heritage Site), the restaurant compensates for its rather anonymous location with classic, welcoming surroundings opening onto the bright first-floor dining room. The menu, which includes starters, soups, main courses and desserts, is varied and sure to satisfy both meat and fish lovers. The three-course lunch menu, inspired by traditional recipes from the Idrija area, is not to be missed. If you happen to stop by on a cool autumn day, warm yourself up with a delicious and flavoursome traditional soup called smukavc.

Bib Gourmand • Regional Cuisine, Modern Cuisine. This small restaurant, which is part of an intimate boutique hotel near Lake Bohinj amid the valleys of the Julian Alps, boasts a contemporary-style dining room with relaxing views of the surrounding countryside. Here, the chef creates dishes inspired by typical mountain ingredients (local beef and veal, trout from Lake Bohinj, celeriac, potatoes etc) which are modern yet uncomplicated and fully focused on flavour. In the evening, guests can choose between a 3-, 4- or 5-course menu, while simpler options are available at lunchtime. 90% of the wines are Slovenian.

Bib Gourmand • Regional Cuisine, Modern Cuisine. A few kilometers from Kranjska Gora, a renowned winter sports destination, Triangel enjoys splendid views of the Martuljek massif, celebrated for its spectacular waterfalls. It’s an ideal destination not only in winter but also in other seasons, when the surroundings offer magnificent landscapes for hiking, biking, and mountaineering. The Triangel restaurant is a landmark for a gourmet pause, with refined, colorful dishes made from local ingredients. Among the specialties not to miss is the fillet of salmon trout, served with herb fregola and seasonal vegetables: a dish that expresses elegance, freshness, and authenticity.

Bib Gourmand • Naengmyeon. 100.1.Pyeongnaeng was a naengmyeon restaurant that ran for exactly 100 days and grabbed the attention of foodies in the latter half of 2023. With a strong passion for cold noodle flavors, Kwak Dong-hoon officially opened the Pyongyang-style naengmyeon restaurant on March 3, 2024. Kwak developed his own Pyongyang naengmyeon recipe after touring naengmyeon restaurants all over Korean in search for the bowl of noodles. A single sip of the delicate, subtle broth is all you need to see the restaurant's mastery in crafting naengmyeon. They also offer various Korean dishes like bulgogi, eobokjaengban, and mandu, which perfectly compliment any occasion that calls for alcoholic beverages.

Bib Gourmand • Samgyetang. Now in its third generation after opening in 1973, 3rd Samgyetang is well-regarded among Seocho locals for its restorative soup. The signature samgyetang features a rich broth of over 40 ingredients, topped with mung bean and pine nut purées, and mugwort paste. The grains give the broth a satisfying body, and the meat from young chickens falls effortlessly off the bone. Spoon some glutinous rice into the broth, add a pinch of glasswort salt, and enjoy the bowl of cosy porridge. Arrive early to avoid long lines during peak hours.

Bib Gourmand • Vegan, Chinese. ALT.a works exclusively with plant-based ingredients. By reimagining familiar Chinese dishes without animal products, it offers flavours that are both assured and satisfying, even for diners new to vegan cuisine. The cooking is notably light, making the meal easy to enjoy from start to finish. Signatures include vegan jjamppong and fried dishes such as tangsuyuk and yurinyuk, whose crisp coatings and pleasantly chewy textures are convincing enough to surprise even devoted meat eaters. It succeeds not only as a vegan restaurant, but simply as a very good Chinese one.

Bib Gourmand • Dwaeji-gukbap. At this humble diner situated in Bukchon Village, the pork and rice soup comes in two sizes: medium and extra-meat. A special oil made with Cheongyang chilli pepper and kale is drizzled on top of the clean soup, creating a unique visual appearance and rich, harmonious flavours. The Spanish Duroc baby pork ribs and thin slices of pork butt that complement the dish are exceedingly tender and boast delicate flavours, further elevating the gastronomic experience.

Bib Gourmand • Korean. Andeok is known for its beef naengguksu and mandutguk. The mulguksu here is similar to Pyongyang-style naengmyeon, though the noodles are softer and springier thanks to the higher buckwheat content. The clean, mild broth is complemented by lightly seasoned beef, delivering a deep, savoury flavour with each bite. Fried peppers are also popular; the meat-and-vegetable filling, encased in a crisp batter, is unexpectedly flavourful. Arriving at opening time is recommended to avoid long queues at lunchtime.

Bib Gourmand • Dwaeji-gukbap. Anmok’s unique take on dwaeji-gukbap, or pork and rice soup, may surprise customers with novel flavors and charm that defy their memories of the dish. The soup is not merely unconventional. It’ll make you nod in appreciation. The dish also has a distinct flavor that evokes those of many other Korean soups. Indeed, the diner has successfully differentiated itself from countless other famed restaurants in Busan, the capital of dwaeji-gukbap, giving the impression that it continues to change and evolve while exploring diverse culinary directions. Though everyone has different preferences, we recommend you savor Amok’s soup offerings as they are prepared without adding chili sauce or salted shrimp.

Bib Gourmand • Vegan. ARP offers a 100% vegan menu. An acronym for ‘around plants’, the eatery's name symbolises the ethical kitchen table of the round Earth and the unlimited possibilities in veggie cuisine. Here, customers can enjoy a diverse range of non-meat dishes paired with house-made rice wine. The signature bracken pasta features dried bracken and mushrooms for a chewy texture and pleasant nutty flavours. The vegan cheese, made from coconut oil, tastes exactly like cheddar cheese. Come and relish the charm of plant-based cuisine at ARP's elegantly designed dining space.

Bib Gourmand • Taiwanese. Baohaus offers casual Taiwanese-inspired cooking, presenting simple, approachable dishes that highlight both authenticity and the chef’s personal touch. The menu centers on comforting favorites such as steamed bao, lu rou fan (soy-braised pork belly over rice), mapo tofu, and crispy yu-xiang eggplant. Familiar yet gently exotic, the food is easy to enjoy and thoughtfully prepared. The space is small and does not take reservations, so waits can occur.

Bib Gourmand • Vegetarian. Base is Nice gives vegetables center stage. The meal follows the basic structure of Korean cuisine made with ordinary local produce, and the comforting, wholesome flavors attract loyal diners. The restaurant embodies the “art of slow living”: from the leisurely wait for each dish, the owner’s calm demeanor, down to the minimalist decoration and atmospheric music playing in the background. Be sure to make a reservation as this restaurant is run alone.

Bib Gourmand • Bibimbap. Bibimbap is a versatile Korean dish with flavors that can drastically change depending on the ingredients. Bibijae offers bibimbap dishes made with creative combinations of ingredients and flavors. Diners can not only enjoy classic bibimbap but also enjoy creative twists with seasonal ingedients. There’s more - for those who prefer piping hot bibimbap, all dishes can be upgraded to a hot stone bowl. It is exciting to see what new flavor profiles Bibijae adds to the humble bibimbap.

Bib Gourmand • Naengmyeon. Buda Myeonoak, relocated near Haeundae Beach in 2021, offers Pyeongyang cold noodles made out of 100% buckwheat flour. Served with mild, umami-rich broth, the noodles are pleasantly chewy, revealing additional nutty flavour with every bite. Top them with your choice of garnishes to enhance both flavour and texture, making each bite more satisfying than the last. Oxtail soup is another speciality of the house. Simmered for hours with generous pieces of oxtail, it develops a deep, rich flavour, and the tender meat adds heartiness and comfort to each bowl.

Bib Gourmand • Italian. You’ll find Cor Pasta Bar on the second floor of a trendy alley in Jeonpo-dong, Busan. The restaurant greets diners with an open kitchen bustling with chefs and a counter seating just over ten guests. Cor Pasta Bar offers a variety of house-made pasta dishes. From spaghetti rich with the flavor of bisque, bottarga pasta made with Italian mullet roe, to a ragù featuring hanwoo beef, the menu stays true to classic Italian flavors. A one-drink-per-person order is required, so pair your pasta with a reasonably priced glass of wine.

Bib Gourmand • Doganitang. At Daesungjip, a rich, milky broth comes brimming with tender beef knee cartilage (dogani), tendon (suji), and shank (satae), all served with a dose of old-school hospitality. There’s no trace of gaminess—just a clean, subtly sweet broth with a luxuriously silky mouthfeel from well-emulsified fat. The steaming soup, springy dogani, and fluffy rice form a perfect trio, elevated by sharp kimchi, crisp kkakdugi, and bold gochujang garlic on the side. Owner Lee Chun-hee, still behind the ladle daily, may just be the key to the unwavering quality of this beloved doganitang.

Bib Gourmand • Ramen. Damtaek is a cozy little ramen haven nestled in a quiet alley near Hapjeong Station. Chef Jo Won-hyeon has purposefully adorned this quaint space with vintage artifacts. The restaurant’s shio ramen, and associated variations that use the same soup base, are in stark contrast to its homey, down-to-earth vibe. The refined and clean flavors of the soups are singular and inspire lingering addiction. With a passion for creating tastes unbound by culinary convention, the chef has persistently dedicated his craft toward perfecting the art of shio ramen, creating ramen that can delight any palate.

Bib Gourmand • Mandu. Set inside a converted traditional hanok, this restaurant is built around its signature gaeseong-style dumplings, a recipe passed down from the owner’s grandmother. The dough, fermented for three hours, yields wrappers with a pleasantly elastic texture and a subtle wheat aroma, while the filling—pork blended with generous vegetables—offers a clean, harmonious flavour. The clear, milky broth is simmered for eight hours with beef and ten kinds of fresh vegetables, resulting in a naturally savoury depth without heavy seasoning. The accompanying mul-kimchi and kkakdugi pair beautifully with the dumplings, completing a balanced and quietly refined meal.

Bib Gourmand • Gejang. Soy sauce-marinated crab and stylish décor don’t always go hand in hand, but at Gebangsikdang, they do. A collaboration between fashion marketer Bang Geon-hyuk and his parents, veterans of the soy sauce marinated crab restaurant business, Gebangsikdang caters to a trend-conscious crowd with its polished interior and its wide selection of raw crab dishes. For those who find it bothersome to eat crab on the shell, there are options that come with just the crab flesh and crab roe on a mound of hot rice.

Bib Gourmand • Barbecue. Located along a main road in Sindang-dong, Geumdwaeji Sikdang can be easily spotted by its gold-on-white-tile signage and the queue outside the door long after peak dining hours. The establishment used to serve fine cuts of YBD pig and has recently upgraded the meat quality by switching to premium-grade cuts. The texture of the pork is firm and meaty, with a good balance of flavourful fat that renders the meat supremely juicy. Items are cooked on a cast-iron grill over coal briquettes that help keep the temperature constant.

Bib Gourmand • Barbecue. Situated right near Sinsa station, this restaurant specializes in grilled pork butt cured for 15 days before being quickly grilled on a specially made aluminum grate over Binchotan charcoal. Thanks to this method of cooking, the meat is fatty, tender, and juicy. As in the case of sushi, when it is eaten with rice (prepared with a recipe conceived by a Japanese consultant chef) and Korean horseradish, the meat juice is absorbed by the rice, making it even softer. The side orders are not to be missed.

Bib Gourmand • Gomtang. Gomtang Lab, newly reopened on the 10th floor of Hyundai Department Store, is Chef Jeong-sik Lim’s secret base for exploring gomtang and other broth-based dishes. The signature collagen gomtang is simmered for over 10 hours with beef bones, tendons, shank, and tail, resulting in a rich, gelatinous depth of flavour. The menu is broad, ranging from tripe gomtang and clam gomtang to Pyongyang-style cold noodles and beef ramen. Ordering the set brings an array of sides, such as tofu with pollack roe, kimchi pancakes, and dumplings. The slow-cooked beef pairs well with traditional Korean liquors.

Bib Gourmand (Green Star) • Vegan. Tucked beneath a red awning in Sindang-dong Jungang Market, Gosari Express stands out among the neighbourhood’s long-established eateries. With the motto 'Vegetarian every day', it takes a playful approach to plant-based dining. Every dish features the restaurant’s signature gosari oil sauce, from spicy bibim noodles to Taiwanese pancakes topped with sweet and tangy gosari chilli sauce. This inventive spot demonstrates the boundless potential of gosari.

Bib Gourmand • Japanese. Popular among both tourists and local regulars, Haemok offers accessible Japanese fare. Its blue fence and inexplicably exotic edifice create a vibe that makes this spot stand out in the neighborhood. Its wood-based décor and tatami floor also add to the exotic ambiance. Haemok’s menu includes a few selections of Japanese rice bowls, sashimi, tempura, and tataki dishes. But its signature item is unarguably hitsumabushi (Nagoya-style grilled eel). Coated with umami-rich sauce, the eel features bottomless flavor and is a perfect accompaniment to the rice cooked to perfection. And just so you know, Haemok also has outposts in Seoul.

Bib Gourmand • Korean. Tucked away at the end of a quiet alley, the small, shoe-off restaurant retains a cosy charm. Founded in Naejadong in 1975 and relocated to its current site in 2006, it is known for a clean, aromatic heat that eliminates any gaminess. Its gamjatang is distinctive for using only bean sprouts and chives to create a refreshingly sharp broth. The jokbal is simmered for hours in a fragrant blend of spices and house broth, resulting in tender meat free of any off-flavours and deeply flavourful, chewy skin. Guests can choose between the richer hind leg or the softer foreleg, and the generous portions make it ideal for sharing.

Bib Gourmand • Gomtang. A bowl of gomtang at Hanwolgwan is served with generous helpings of their pride in the ingredients and a deep commitment to bring out the best flavors. Hanwolgwan exclusively uses heifer hanwoo beef, which imparts a delicate beef aroma to the broth. Diners can select either a clear meat broth or a rich bone broth, topped with various cuts of beef like brisket, chuck, and knee joint to ensure that they experience a wide selection of hanwoo flavors from one single bowl of gomtang. The elegantly plated kimchi and side dishes in bangjja yugi, or hand-forged bronze tableware, complement the gomtang perfectly.

Bib Gourmand • Dwaeji-gukbap, Korean. Hapcheon Gukbapjip preserves the traditional style of Busan’s beloved dwaeji‑gukbap, maintaining time‑honoured flavours amid the dish’s evolution. Its signature technique—repeatedly covering pork with broth and draining it before serving—removes unwanted odours while enhancing the meat’s richness. The clear, umami‑packed broth leaves a lasting impression. Boiled pork slices are another speciality but sell out quickly due to limited quantities.

Bib Gourmand • Gomtang. Hapjeongok is a restaurant born of nostalgia. As they were reminiscing one day on the father-in-law’s beef bone soup and boiled beef slices, the latter suggested to his daughter-in-law that they should open a beef bone soup restaurant. The establishment stays true to the inspiration — deeply flavorful beef broth, rice rendered soft and sweet in the piping hot soup, tender slices of beef, and a generous serving of boiled offal. The restaurant’s cabbage soybean paste soup is also a must try. Only around 100 portions of soup are served daily, so go early.

Bib Gourmand • Thai. Horapha, which means “Thai basil” in Thai. The menu is simple, but each dish delivers remarkably deep flavors. Namtokhet is a spicy salad made with charcoal-grilled mushrooms, aromatic herbs, and toasted rice powder, which has a pleasant chewy texture. Kaeng massaman is a curry with a unique flavor profile, made with cinnamon and sweet roasted vegetables. Paired with the right wine, these dishes offer a distinctive tasting experience. There is limited seating, and the place is always packed. With limited seating and steady demand, reserving in advance is the best way to secure a spot.

Bib Gourmand • Gejang. This is the first Seoul branch of the acclaimed Taean County restaurant, located on the west coast of Korea. The name of the restaurant, which translates into “Flower crab house” specializes in soy sauce marinated blue crab, prized for its sweet flesh. Each spring, when local crabs are in season, they are caught and flash frozen to be used throughout the year. The crabs are prepared in Taean and sent to Seoul. The seafood side dishes are also good.

Bib Gourmand • Dubu. Hwanggeum Kongbat focuses on nourishing, comforting Korean cuisine, using domestically grown soybeans to craft their house-made tofu. Seasoning is kept light to highlight the natural flavors of each ingredient, resulting in dishes that are gentle yet flavorful. Standouts include jjabak dubu, dubu jorim, dubu jeongol, dubu jeon, and dubu duruchigi, all beautifully paired with house-brewed takju made from just rice, nuruk, and water. While tofu is the star, the menu also features pork bossam, yuk jeon, and various seafood options, offering a well-rounded, soulful dining experience.

Bib Gourmand • Kalguksu. No matter what time of day, always expect to see a line outside this beloved establishment, known for their humble noodle soup and dumplings. Originally called Bukchon Kalguksu when it opened in 2001, it changed its name in 2014, but that hasn’t stopped the regulars from coming time and again for its freshly made dumplings and silky-soft noodles served in a rich ox bone broth. Boiled beef slices and noodles in cold soybean soup are also popular.

Bib Gourmand • Mandu. For over two decades, this restaurant has been attracting diners with a rustic dumpling recipe passed down from the owner’s mother and her grandmother. Although humble by nature, dumpling dishes are always elegantly presented. Their signature dish is mandutguk: plump pork, bean curd and vegetable dumplings nestled in a delicate beef broth, seasoned with homemade soy sauce. The main dining room offers a spectacular view of nearby Inwangsan Mountain.

Bib Gourmand • Dwaeji-gukbap. Jeongjitgan is the Gyeongsang-do dialect word for kitchen. Opened in 2011, Jeongjitgan specializes in Busan-style dwejigukbap, or pork soup. The rich, milky broth, which is reminiscent of a clean, savory beef bone broth is prepared fresh daily. Diners can choose the toppings they like from thinly sliced, tender meat, offal, and sundae. Suyuk made from pork shoulder, and makguksu, or cold buckwheat noodles, are also signature dishes. Jeongjitgan is open 24 hours, which means that it's always the perfect time to visit.

Bib Gourmand • Noodles. Jeongmyeon, which translates as ‘noodles infused with meaning’, features an open kitchen and a seven-seat stainless steel counter. This one-chef operation serves meat-based noodle soups, with white and red noodle soups as the sole offerings, each boasting rich, layered flavours. The broths, made from seafood, pork, and chicken, reveal a deep, harmonious taste. Toppings—including thin slices of tender pork, onion, and red pepper—add texture and visual appeal. The red noodle soup can be customised to different spice levels and is served with a bowl of rice for added heartiness.

Bib Gourmand • Chinese. For over 40 years, Chef Wang Yuk-sung has been committed to popularizing Chinese cuisine in Korea. Unlike most generic Korean-style Chinese restaurants ubiquitous to Seoul, Chef Wang offers a limited menu of just ten dishes to ensure that the quality of the food he serves is consistently high. Some of the most requested dishes include shrimp toast, stir-fried crab meat with egg white, mapo tofu and stir-fried beef with gai lan.

Bib Gourmand • Naengmyeon. It is always a delight to find a restaurant with consistent quality. Jungin Myeonok is one such place; it has quietly maintained the flavors of its dishes across generations in rapidly changing times. Jungin Myeonok exclusively uses three-year-old natural sea salt and Korean beef to maintain the flavor of the broth for their signature Pyongyang naengmyeon. The subtly flavored noodles made only from buckwheat are another key feature of this restaurant. The hanu foreshank suyuk and mandu pair perfectly with the cold noodles. Expect a long wait during lunch hours as it is located in Yeouido.

Bib Gourmand • Gomtang. Located near hip Seongsu, this restaurant specializes in Korean-style chicken gomtang and has become especially popular with younger diners. Gently cooked chicken breast is served over warm rice with blanched young napa cabbage, then finished with a clear, refined broth for a clean yet deeply savory flavor. At lunch, diners can enjoy reasonably priced side dishes such as spicy chicken salad and torch-grilled chicken with doenjang, while cold noodles are available in the summer.

Bib Gourmand • Udon. When one can hear the dull tap of a blade against a wooden board every time a customer places an order, it’s a telltale sign that the chefs are serious about their craft. At Kyodaiya, that craft is Sanuki udon. The thick noodles are always cut to order to preserve their characteristic elasticity and smoothness until the very last minute. In addition to the classic kake udon, flavored with dried and smoked sardines and seasoned with light soy sauce, the chef brothers also offer classics like tempura udon and chilled bukkake udon.

Bib Gourmand • Kalguksu. Since 1988, this restaurant has been proving that a humble bowl of noodle soup can be truly memorable when done right. The pleasant texture of their hand-cut noodles, prepared daily from scratch, and immensely comforting broth, served piping hot and packed with flavor from the clams in all their naturally sweet glory, are stellar. Other favorites include Pyeongyang jumbo sized dumplings and noodles in cold soybean soup. Simple but warm service.

Bib Gourmand • Mandu. In the midst of Cheongdam’s upscale dining scene, this modest restaurant has sustained a 30-year legacy with its handmade mandu. The owner continues his late mother’s recipe, serving delicate dumplings in a clean, savory brisket broth, with the option to omit the spicy seasoning. Popular with locals and quickly filled after opening, it also offers simple but well-loved sides like mung bean–skin pancakes and chili jeon. A small menu, honest flavors, and quiet sincerity define this enduring favorite.

Bib Gourmand • Seolleongtang. In the realm of Korean comfort food, there is little else more quintessential than seolleongtang — a hearty bowl of soup made by boiling ox bones and beef for hours until the broth turns almost milky white. Mapo Ok, which opened its doors in 1949, makes its signature dish by boiling brisket and ox bones until slightly opaque. The ox bone soup is served with thick slices of tender brisket and rice already mixed into the piping hot broth. Ask for a side of kimchi juice to season your soup for that extra dimension of flavor.

Bib Gourmand • Mexican. Chef Chang-yun Lee has steadily honed his craft with an adventurous spirit. With a particular passion for tortillas, he can often be seen kneading masa and making them using the methods he learned in Mexico. At Mattdol, his training in a different culinary tradition meets Korea’s seasonal ingredients, resulting in a distinctive take on Mexican cuisine that appeals to discerning diners. Those who try his tostadas and tacos will quickly notice the care, precision, and depth of flavour in his cooking.

Bib Gourmand • Memil-guksu. Located in the heart of Gwanghwamun, Mijin has been serving Korean-style cold buckwheat noodles since 1952. The restaurant operates a factory in the basement where the dipping sauce and buckwheat noodles are prepared fresh daily. One portion comes with two stacked tray baskets of noodles, a large kettle of chilled sauce and basic side dishes. Dress your dipping sauce to your desire with grated daikon, light wasabi, crispy seasoned laver and chopped green onions that have already been laid out on the table for you.

Bib Gourmand • Mandu. Situated in Hapjeong-dong, Mipildam is an unpretentious little spot specialising in handmade mandutguk in North Korean style. This light-flavoured dish is made according to the young owner couple's family recipe. Diners cannot easily resist the perfect combination of plump, juicy dumplings and the delicate broth. In addition to the signature soup, the menu offers seasonally updated traditional dishes, which reflect the owners' passion for serving good food.

Bib Gourmand • Memil-guksu. Using 100% Korean buckwheat and milling the noodles in-house, this restaurant invites you to appreciate the pure flavour and chewy texture of freshly made buckwheat noodles. While the bibim buckwheat noodles focus on a spicy bite, the perilla-oil and cold buckwheat noodles showcase the delicate aroma of buckwheat that the restaurant aims to highlight. The bouncy, tender slices of boiled pork also pair well with the noodles.

Bib Gourmand • Noodles. Myeon Seoul is Chef Do-yun Kim's second restaurant following the success of YUN. The inspiration came from a stream of customer requests at the original spot for a separate offering of its housemade noodles, which are made exclusively with whole wheat, mung bean, dried pollack, and without chemical additives. For a perfect flavour composition, the chef blends whole wheat varieties sourced from Korea, France, and Turkey. Highlights include perilla oil noodles imbued with fresh, nutty flavours; spicy noodles glazed with a piquant sauce; and bracken whole wheat noodles flavoured with bracken and perilla seeds.

Bib Gourmand • Ramen. Tucked deep within the Haeridan-gil area, this establishment stands out with a long line of diners waiting to be seated. This ramen joint in Busan is the first Korean outpost of a restaurant that started during the 1960s in the Nagahama area in Fukuoka, Japan. The ramen is prepared by simmering pig bones for hours until the broth becomes milky and smooth. Combined with a secret homemade soy sauce, the broth tastes rich, but never heavy. You may request your noodles be cooked to your liking, or add raw garlic or a spicy sauce. If you find your new broth a little too salty, feel free to ask for additional broth to savor your dish to the fullest.

Bib Gourmand • Gomtang. The gomtang at Neungdong Minari is topped with a pile of minari so tall that at a glance, it doesn’t look like a tang at all. The clear, clean broth is made from fresh hanwoo beef that was slaughtered on the day, which is topped with piquant minari that was grown in clear freshwater for added freshness. You should expect a wait, but you will think it is well worth it once you take your first bite.

Bib Gourmand • Ramen. This Fukuoka restaurant, known for its unique combination of Japanese ramen and French cooking, has now opened in Seoul. Created by Chef Takahito Nishimura as an expression of his deep passion for ramen, the restaurant showcases his personal style through layered flavours built from carefully balanced toppings, sauces, and oils. While remaining true to ramen tradition, the kitchen thoughtfully localises its dishes with elements such as laver oil, Cheongyang chilli pepper, and tsukemono inspired by white kimchi. A standout dish of freshly cooked pot rice mixed with cheese and ramen broth further underscores the restaurant’s inventive approach.

Bib Gourmand • Taiwanese. Niurou Mian Guanzi is easy to spot with its large yellow signboard. The signature Hongshao Beef Noodles feature soy-braised beef with bok choy and mustard-green pickles, set in a rich, savory broth topped with a drizzle of chili oil. Popular side dishes include crispy Taiwanese-style fried pork chops, or paigu, and hongyou chaoshou, both great accompaniments to the beef noodles. The restaurant limits its daily noodle service to ensure the broth is served at its best. We recommend that you pair a cold Taiwanese beer with this seemingly simple yet flavorful national dish.

Bib Gourmand • Korean. The regulars at Oilje return for one dish: the perilla seed miyeok-guk. The clean broth and nutty perilla seeds pair perfectly to create a flavourful soup. Simple banchan—such as soy sauce for dipping miyeok, nakji-jeotgal, and gat kimchi—round out a well-balanced meal alongside freshly cooked rice. Diners can view the soup and rice being cooked in the gamasot in the spotless open kitchen. The restaurant offers special birthday meals every Friday to guests celebrating their special days.

Bib Gourmand • Naengmyeon. Taste the deeply savory broth and the nutty flavor of the noodles made from 100% buckwheat that intensifies the more you chew at Okdol Hyeonok. The restaurant is fairly new, but it has gained a solid following among Pyongyang naengmyeon connoisseurs. Some of their most popular dishes are mandu with a nuttiness that comes from plenty of tofu in the filling, eobok jaengban, and gajami shikhye. You can also have your favorite wine with your meal for a corkage fee. Enjoy the mild flavors with incredible depth.

Bib Gourmand • Dwaeji-gukbap. Okdongsik has defined its own refined take on dwaeji gukbap, offering a light, clean broth reminiscent of gomtang. Made from the ham and foreleg of native Korean black pigs raised on Jirisan Mountain, the broth is subtle yet elegant in flavour. Prepared using the toryeom method—repeatedly pouring hot broth over the rice—each grain comes alive, enhancing the dish's depth. The house dipping sauce complements paper-thin slices of pork beautifully. Delicately crafted kimchi dumplings complete the comforting dining experience.

Bib Gourmand • Ramen. Oreno Ramen blends its broth just before serving, creating a frothy soup that pleasantly coats the palate. The paitan, made by boiling a whole chicken, is a milky broth with a nutty flavour and creamy texture. House-made noodles, melt-in-your-mouth chicken, kelp, and egg complete an exceptional bowl. For an extra kick, opt for the spicy broth, and take advantage of complimentary refills of noodles, rice, and broth. Though the restaurant often has a long queue, turnover is quick, so waits are usually short. A side of chilli peppers is also recommended and provided free of charge.

Bib Gourmand • Naengmyeon. Located near Namsangol Hanok Village by Chungmuro subway station, this restaurant is a Pil-dong landmark that has been serving Pyeongyang cold buckwheat noodles for decades. The restaurant’s chilled broth has a delicate beef flavor, its subtlety both loved and disputed among cold buckwheat noodle aficionados. Another highlight of the restaurant is the buttery and tender boiled pork slices, served in thick slices with a dipping sauce. Homemade dumplings are also popular.

Bib Gourmand • Thai. PILI PILI may seem a bit rough around the edges, but its unmistakable Thai restaurant aesthetic is hard to resist. The menu presents Thai classics reinterpreted for local palates while staying true to their roots. Its signature pu phat phong curry features creamy crab meat folded into a rich, aromatic curry sauce that pairs wonderfully with warm white rice. The vividly acidic and spicy tom yum soup is tasty, but the khao pad tom yum fried rice steals the show. The deliberately vintage interior recreates the feel of a local Thai dining eatery in Busan. Now, add a cocktail, and you have a miniature Thailand at your table.

Bib Gourmand • Mandu. Pyeongyangjip serves North Korean-style mandu and nokdujeon. The house-made dumplings, filled with kimchi, glass noodles, tofu, and vegetables, are encased in silky wrappers and served with a clear broth of beef brisket and shank. The nokdujeon, made from mung beans finely milled on a stone metdol, is airy and crispy, accented by crunchy bean sprouts. Prepared by the owner and family in this intimate, spotless space, the mandu-guk here is sure to warm the heart.

Bib Gourmand • Sujebi. This local haunt has been an integral part of Samcheong-dong’s history since 1982. The signature dish here is sujebi — rustic hand-pulled dough soup served in a savory anchovy broth. The restaurant is also known for its potato pancakes, made with grated potatoes that are pan-fried until crispy on the outside and pleasantly chewy on the inside. Avoid the lunch rush if you don’t want to stand in line, but be warned — the restaurant is always busy.

Bib Gourmand • Ramen. Sarukame is currently run by its second-generation owner-chef Hiroto Honma. He is carrying on its culinary legacy by preserving its original recipes. Such effort, coupled with his gastronomic sensibility and international experience in the restaurant business, is adding new narrative layers to this establishment. Sarukame continues to create exclusive menus that combine the flavours of trendy ramen in Japan, classic flavours, and new original flavours, thereby shaping its brand identity and serving the ever-changing needs of Seoul's ramen aficionados.

Bib Gourmand • Noodles. Chef Nak-young Kim, an expert on Italian cuisine, offers his unique take on noodle dishes at Seokyonanmyunbang. His nanmyeon is a unique, creative fusion of Korean and Italian culinary traditions. The chef delicately balances these two distinctive traditions to highlight the texture of noodles and the delectable flavours of broth. Signature dishes include gueomdak nanmyeon made from a Jeju breed of chicken and seokyo nanmyeon featuring a broth made from chicken and Hanwoo beef. The chef creates seasonal noodle dishes, making it worthwhile to make multiple visits for new experiences.

Bib Gourmand • Memil-guksu. Seoryung began its journey in Hongcheon, moved via Ganghwa, and finally settled in Namdaemun, Seoul. The restaurant has drawn noodle lovers wherever it relocated and continued to expand its connection with diners by preparing authentic noodles and broths with dedication. All of its noodles are made purely from buckwheat sourced and prepared by Chef Jong-moon Jeong. This is the secret to the fragrant buckwheat flavour that shines through in all its noodle dishes. The mandu and jeyuk, made from the most tender part of the pork shoulder, provide an even more satisfying experience.

Bib Gourmand • Unagi / Freshwater Eel, Japanese. Shunsai Kubo is a hitsumabushi (Nagoya-style grilled eel) restaurant helmed by Chef Lee Jae-wook. Trained in Japan, the chef is continually striving to raise the bar on the flavor and quality of his signature dish made with live Japanese eels (Anguilla japonica). The rich aroma of the eels, rubbed with a special sauce and carefully grilled, creates a delightful gastronomic harmony with the rice cooked to just the right texture. The restaurant serves a hitsumabushi menu for children, a considerate gesture that caters to families. Shunsai Kubo also offers authentic light bar snacks for long-time regulars with fond memories of its former Japanese kappo cuisine.

Bib Gourmand • Soba. After honing his culinary skills in Japan, the owner-chef returned to reinterpret the beloved soba tradition using Korean buckwheat. Instead of following the typical buckwheat-to-flour ratios such as juwari or nihachi, the chef opted for sotoichi. The soba features a gentle grain aroma and a pleasantly chewy texture. You can enjoy classic zaru soba along with tasty braised dishes and crispy tempura, all great choices to pair with sake.

Bib Gourmand • Korean. With successful businesses built around traditional liquor and noodle soup, the owner-chef now ventures into tteokgalbi at Songheonjip. Thick, charcoal-grilled patties are smoky and juicy, served with rice, delicate banchan, and a rich doenjang jjigae. Set in a renovated two-storey house, the restaurant evokes the cosy atmosphere of a 1990s home. Dishes are served on low tables for a homey yet hearty dining experience. Shoe-off required when entering the room.

Bib Gourmand • Soba. Chef Young-chul Kang has spent years studying and refining the craft of soba making, driven by a single aim: to serve soba that matches the quality found in its birthplace. At Subaru, the soba follows the classic nihachi style and is made fresh using traditional Edo-period methods. Signature dishes include zaru soba, prized for its clean, pure flavour; soba with umami-rich duck and green onion; and soba with perilla oil. Diners can also enjoy foot-kneaded udon noodles, made in-house for a satisfyingly chewy texture.

Bib Gourmand • Unagi / Freshwater Eel. By the time you reach Tokyo Babsang, the lively atmosphere of Gwangalli Beach has given way to a sense of calm. The restaurant specialises in two classic Japanese eel dishes: unaju and hitsumabushi. The fare mirrors Chef Tae-woo Kim's dedication to authenticity. Each bite of the thick and chewy eel, which stands out with its inherent flavour, goes perfectly with the accompanying sauce brimming with umami. Its harmony with the glossy steamed rice further heightens the appetite. The chef's respect for authentic recipes, coupled with his sensitive culinary creativity, is what keeps the joint's fare trustworthy.

Bib Gourmand • Naengmyeon. Woo Lae Oak is one of the best-known Pyongyang naengmyeon restaurants in Seoul, and its traditions have been upheld since its opening in 1946. The broth is what sets this spot apart from other competitors. It is made by boiling Hanwoo foreshank for hours and seasoned with nothing more than salt and soy sauce to create the clean savoury flavour that can only be tasted here. The bulgogi, another popular dish, pairs well with the cold noodles. The restaurant has maintained consistent flavours and has exclusively used local ingredients through its many years of service, which makes it packed with diners around the clock.

Bib Gourmand • Yakitori. Yakitori Onjung offers two yakitori course options alongside an extensive à la carte menu in its bright and lively dining hall. The chef grills the skewers over meticulously controlled binchotan charcoal fire for beautifully chewy and juicy yakitori. The clean flavor of native tojongdak chicken, deboned and prepared daily, melds beautifully with the smoky charcoal aroma. After savoring the yakitori with some sake, a comforting bowl of chicken gomtang completes a well-rounded meal. Enjoy a range of whisky and nihonshu with their skewers in the casual setting beyond the brick arch.

Bib Gourmand • Memil-guksu. The not-so-secret secret to the longevity and success of Yangyang Memil Makguksu is that its noodles are made with 100% buckwheat and that they are made to order every time. The proprietor of the restaurant began his business many years ago for one reason only - buckwheat noodles were his favorite food. Although the restaurant specializes in the Gangwon-do Province-style cold buckwheat noodles, it also makes a fine bowl of spicy noodles composed with homemade kimchi. The basic spread is simple, but it’s rustic food at its best, made with love.

Bib Gourmand • Chueotang. Since 1932, Yonggeumok has been offering piping hot bowls of loach soup, a popular local dish believed to boost energy, especially during the summer months. This restaurant serves two different versions of the hearty and comforting soup: the chunkier Seoul style with whole loach, and the smoother Jeolla province style with ground loach. Everything on the menu as well as the complimentary side dishes are prepared daily by the longtime owner and chef Han Jeong-ja.

Bib Gourmand • Thai. Yuhan is a small, chic Thai bistro. It can be difficult to find for first-time visitors, as it is hidden deep in the alleys of Hannam-dong. Established by Chef Kim Yu-han, who attended culinary school in Thailand, the restaurant offers familiar dishes with a creative twist. Diners can experience diverse flavors, including Thai sausages, seasonal sashimi, and dishes topped with various Thai curries . The restaurant also offers natural wine recommendations that perfectly pair with the dishes.

Bib Gourmand • Bulgogi. Three generations spanning five decades have kept this restaurant in business since its opening in 1962. At the time, their iconic crispy thin-sliced bulgogi, grilled over open flames, was all that was offered on the menu. The dish became so popular that the name bassak bulgogi was patented. Today, the restaurant stands four stories high, still serving the same dish that has fed generations. Their coagulated beef blood soup with a clear broth is another stunner.

Bib Gourmand • Memil-guksu. For over 50 years, this family-run eatery has been serving bowls of noodles to those seeking comforting nourishment. The fresh buckwheat noodles, one of its bestsellers, are made from scratch, daily, using premium salt from Bigeumdo Island in Sinan County, and buckwheat flour from Bongpyeong. Topped with seasoned vegetables, thin strips of egg garnish, and a dollop of sweet and spicy sauce, a bowl of these noodles makes for a satisfying meal. Garak-guksu, wheat noodles in piping hot broth, comes with a generous serving of fishcake.

Bib Gourmand • Mediterranean Cuisine. Sometimes referred to as the Valencia’s Soho, the Ruzafa district has developed into one of the most interesting areas for food in the city. The district is home to 2 Estaciones, a restaurant now run by Alberto Alonso and Mar Soler, a couple who are both chefs and business partners in this exciting project. The informal bistro-style restaurant comprises a large bar, an open-view kitchen and some striking tables (covered with tablecloths) made from the legs of old sewing machines. The menu features seasonal Mediterranean cuisine including contemporary-style dishes and a choice of set menus.

Bib Gourmand • Regional Cuisine. This impressively unique restaurant serves interesting cuisine while at the same time showcasing a part of Santiago’s rich history. Run by two chefs, it occupies a house dating back to 1690 which was once home to musicians from the nearby cathedral. It features a combination of contemporary and regional decor, a wine bar made from old beams, colourful details that are reminiscent of old beach huts, a conservatory-style room, plus a garden with a vegetable plot which is a real luxury in this part of the city. Carefully prepared and beautifully presented seasonal cuisine.

Bib Gourmand • Traditional Cuisine, Fusion. This centrally located restaurant with a modern interior is an unexpected surprise, bringing back to life a delightful stone house over two centuries old. The owner-chef offers guests a varied à la carte on which traditional recipes stand alongside more modern dishes with hints of fusion, a few seafood options, plus plenty of grilled specialities cooked over a wood fire. This is complemented by an 8-course tasting menu that needs to be ordered ahead of time. Our recommendations include grilled octopus with kimchi, parmentier and Ibarra chilli peppers, and the superb grilled sea bass, designed for two people to share.

Bib Gourmand • Fusion. An unusual bistro-style restaurant located in a small square close to the centre of the city. The chef at the helm creates dishes that have the distinct feel of his native Peru, combined with influences he has amassed on his travels around the globe and less popular fish species sourced from the auction. Here, they say that “every dish is a journey”, hence the desire to explain the provenance of each one on the menu (Peru, Colombia, Ecuador, Galicia, Basque Country etc). The cuisine is focused around two menus: 7 Destinos and 9 Destinos. Given its small size, it is advisable to book ahead.

Bib Gourmand • Galician, Contemporary. Situated next to the busy Mercado de Abastos, this restaurant is highly recommended for anyone looking for a memorable gastronomic experience. The ambience is modern, casual and informal, with a kitchen partially visible from the dining room and, in a demonstration of complete transparency, precise information on the provenance of ingredients and even the distance from suppliers. The modern cooking here is centred on a daily à la carte, that varies in line with market availability, and two menus (Do Mercado and Da Casa), with a focus on Galician culinary traditions and top-quality local fish and seafood. Given its popularity, we recommend booking ahead.

Bib Gourmand • Fusion. Located in the part of town most popular with tourists, this restaurant is a leading name in Zafra’s culinary heritage. Now completely renovated, it has taken on a new lease of life in the hands of the couple running it. Carmen and Javo, who met at the one-Michelin-star El Invernadero in Madrid, decided to head off on their own and, in so doing, transformed the cuisine on offer here, skilfully combining the cooking of Extremadura with that of Argentina in a nod to their respective origins. Only one concise menu is available, although medias raciones are also an option.

Bib Gourmand • Contemporary, Traditional Cuisine. A modest, friendly and authentic restaurant with no luxurious frills but plenty of charm. Its simple façade on the street corner conceals a welcoming dining room decorated in French bistro style and dominated by shades of green and white, with an old open-view bar, bare marble tables and other intimate and attractive details, such as the bright candles which add a romantic touch. The traditionally inspired contemporary cuisine (with the option of half-plates throughout) is not lacking in boldness thanks to the addition of exotic flavours, mainly Asian but also from Central and South America (salmon marinated with wasabi and orange, grilled aubergines with a homemade “poblano mole”, Yaki udon noodles etc).

Bib Gourmand • Modern Cuisine. A restaurant that is well worth considering as it is never easy to find modern cuisine at affordable prices. The restaurant, which takes its name (’a beloved woman’) from an old Catalan language once sung by troubadours, boasts a contemporary interior with a kitchen visible from the dining room and an adjoining bar so that you can watch as the dishes are prepared in front of you. Chef Jordi Pallàs champions a modern fusion cuisine with plenty of Asian influences, both in the à la carte service and through his set menus (Aimia and Alma de Aimia). Our recommendation? Try their Llauna-style rice with queen scallops and saffron aioli.

Bib Gourmand • Traditional Cuisine. Above anything else, the concept at Al Margen champions "taste through simplicity". This relaxed and informal restaurant alongside the estuary next to San Antón bridge, features a decor of highly original stone columns and hydraulic floor tiles that give it plenty of character, alongside bare tables and a semi-open kitchen at the entrance. The young chefs at the helm here, Adrián Leonelli and Pablo Valdearcos, have created a concise à la carte that showcases updated traditional cuisine that is technically accomplished yet fun and always built around the freshest seasonal produce. A tasting menu is also an option.

Bib Gourmand • Mediterranean Cuisine. The fusion of local Alicante and Italian cuisine on offer in this attractive and intimate eatery in a residential district comes as a pleasant surprise, and is explained by the culinary experiences of chef Alba Esteve during her stints working in several prestigious restaurants in Italy. Choose between the à la carte (interesting off-menu options such as fresh fish of the day are also available) and an enticing tasting menu. We loved the delicious and refreshing lemon and yuzu tartlet dessert with yuzu and a lime and celery sorbet.

Bib Gourmand • Contemporary, Traditional Cuisine. Trujillo, commonly known as the town of the conquistadors, reveals a new side to itself if you visit this stone mansion, located in the heart of the old town. The restaurant, which has taken on a new lease of life having passed down a generation, has been modernised and surprises guests with a delightful terrace on an internal patio, where dinner is usually served. Here they prepare traditional Extremaduran cuisine with contemporary innovative touches, in which oak embers are the undisputed stars of the show. It is no surprise that chef Mario Clemente worked for nearly a year at the legendary and award-winning Etxebarri grill (Axpe). They offer an à la carte service and three fantastic tasting menus: 'Brasas', 'Humo' and 'Ceniza'. The chef often stops by the tables and interacts with diners!

Bib Gourmand • Farm to table. If a fusion of Andalucian and Arabian flavours appeals to you, this simple restaurant, located beneath an arcade providing access to a residential building could be a good option. Albidaya, an Arabic word that could be translated as “the beginning”, is the first stand-alone personal venture for Ismael Abderrahaman (in the kitchen) and Jorge Seco (front of house and sommelier), both of whom have extensive experience in the restaurant sector. Their cuisine is centred around a market-inspired seasonal menu that changes weekly and features contemporary dishes that showcase interesting influences from Moroccan cooking (we particularly enjoyed the red tuna with marinated aubergine). A wine-pairing option is available, and almost all the wines on the menu are available by the glass.

Bib Gourmand • International. A restaurant that continues to win plaudits, especially following its move to this century-old mansion boasting beautiful arches, tiles and Arabian-inspired lattice-style windows. Its most impressive feature is without doubt the stunning central patio crowned by a glass roof and adorned with a fountain that is a replica of one in the Generalife gardens in Granada, while its cuisine and private room for business meetings are also striking. The culinary experience gained by the chef abroad is obvious in the names of the dining rooms (London, Marrakech, Casablanca, Cordoba, etc.) and on the menu, where dishes are showcased on two tasting menus (Riad and Medina, both of which need to be booked 24 hours in advance) centred around three gastronomic journeys around Spain, Morocco and Europe. The restaurant is highly committed to recycling and also focuses on sourcing ingredients from the local region (vegetables from Puente Genil, wine from Montilla and Moriles, meat from the Valle de Los Pedroches, and fish from the Andalucian coast).

Bib Gourmand • Contemporary, Seasonal Cuisine. We would all love a restaurant like this along our street! This pleasant eatery with its bare stone walls just a few steps from the Museo do Pobo Galego showcases the cuisine of Palencia-born chef Víctor Lobejón who, having trained in several renowned restaurants, followed his girlfriend to Santiago where he has opened his first solo venture. His personalised contemporary cooking gives pride of place to top-quality seasonal ingredients from Galicia on a concise à la carte that he explains in detail and always showcases seasonal Galician ingredients. We recommend booking ahead, allowing yourself time to visit the interesting wine cellar (it is run, as they like to say here, by a proper “wine waiter”) and ordering the #amesaposta menu, which changes daily and provides a splendid insight into his cuisine.

Bib Gourmand • Rice Dishes. Are you crazy about rice dishes? Then don't miss this restaurant, one of the most interesting places to try them in the Segrià region of Lleida. The chef, who offsets the simplicity of the setting with a large dose of friendliness and presence in the dining room, is committed to a traditional-regional cuisine faithful to local products. Although they offer a carefully selected set menu, with suggestive starters (such as the black pudding ravioli with foie gras), meats and fish, the most outstanding dishes here are the rice dishes (made from the different varieties of Molí de Pals), normally for two diners and with special options to discover them from their set menus (there is an executive menu and a rice dish menu).

Bib Gourmand • Traditional Cuisine. A family-run restaurant under the baton of the Lacar brothers who share the duties in the kitchen and dining room respectively. In its attractively appointed contemporary dining rooms, adorned with rustic details that showcase its personality, chef Luismi Lacar conjures up cuisine with a clear traditional focus, enhanced by contemporary touches and interesting daily suggestions. The starters here are excellent and the fish mains delicious, however one of the main signature dishes on the menu is, without doubt, the grilled T-bone steak, cooked over holm oak charcoal in a way that showcases the undeniable aromas and quality that are a continual theme in the meat served here.

Bib Gourmand • Contemporary, Traditional Cuisine. Located in the heart of town, Arre occupies a rustic property with no little history behind it – it is said that it is the oldest civic building in Castelló de la Plana, with large arches that were part of its ancient walls and an oven (only decorative these days) that dates back to the 14C. Owner-chef Pedro Salas invites guests to discover the flavours of this area albeit from a modern perspective. His cuisine is centred around several menus: Senda (the most traditional option, on which you can choose between the arroz al horno (a rice dish baked in the oven) and the Torrà grilled dish, the cooking of which is completed on a grill at your table; Vía Verde (vegetarian); Ramal (a more fine-dining option); and Vía Augusta (a culinary journey across the sea and mountains). At the end of the meal, guests are usually given a book of local legends as a gift.

Bib Gourmand • Regional Cuisine. A great option if you’re visiting the Sierra de Aracena, its nature reserve, or Linares de la Sierra, a beautiful town of attractive cobbled streets. Run and owned by a married couple, Arrieros occupies a typical whitewashed mountain property with a welcoming rustic interior that features an attractive fireplace, wood ceilings and rustic-contemporary furnishings with an eye for tasteful detail. The chef’s emphasis here is on an updated take on regional-style cooking in which Iberian pork takes centre stage, with a particular focus on offal. This focus is showcased on the two tasting menus (Ruta de Jabugo and La Dehesa). Signature dishes include Iberian pork tongue, pork “castañetas” with curry and mashed potato, and the famous tomato soup, Arrieros’ version of the Andalucian “poleá”.

Bib Gourmand • Rice Dishes. The Parque Natural de la Albufera, with its ecosystem of major ecological interest, is teeming with restaurants and “arrocerías” specialising in the same ingredient, namely rice, so the Maribel stands out even more as a result. Its updated interior highlights the rich rice-growing culture of the region, enhanced by a spacious terrace that is within touching distance of the canal. The à la carte, featuring a traditional section and one which is more creative and contemporary, is complemented by two set menus that extol the virtues of local dishes and the full flavours of the Valencia region. A boat trip on the lake is a must here!

Bib Gourmand • Basque. This restaurant occupies a remotely located farmhouse with centuries of history behind it as well as the benefit of a picturesque backdrop. It is enthusiastically run by Maider Larrañaga and Igor Ezpeleta, with the former in charge of the dining room and acting as sommelier (effortlessly managing a cellar with over 1 000 labels) and the latter conjuring up cuisine that showcases the true soul of the Basque region in the kitchen. In the delightfully rustic interior, you’ll find a splendid “vinoteka”, a welcoming main dining room, plus another smaller space. The traditional and regionally inspired cuisine served up here (we recommend the grilled fish of the day) showcases flavour and champions high-quality ingredients that are always local. The pleasant terrace is an added bonus.

Bib Gourmand • Meats and Grills. If you’re looking for the best-quality meat, you’ll find it in this “asador” which immediately sets out its stall with its maturing cabinet clearly visible as you walk into the dining room. Facilities here include a pleasant bar by the entrance, classically furnished dining rooms, plus an attractive private space, in which you can choose from a traditional à la carte that focuses on different meats, in particular veal and Galician beef. You can also enjoy “churra” lamb (a Spanish breed) and grilled fish which varies according to market availability. The reasonably extensive wine list features a good selection of Galician wines.

Bib Gourmand • Traditional Cuisine. If you’re tempted by a dining experience that revolves around extra-virgin olive oil, then Aureum, located inside the Picualia olive oil cooperative, could be the place. In addition to educational tours, tastings and other olive oil-related activities for visitors, you’ll also find a wine bodega next door to this attractive restaurant. The two chefs at the helm, Paco Simón and Toña López de la Huerta, clearly demonstrate that olive oil is the star of the show here, with a strong nod to local tradition both on the à la carte and their two tasting menus (Fenologicum and Labora Olivae II). We particularly enjoyed the trout from Coto Ríos cooked on the Josper grill and served with mayonnaise.

Bib Gourmand • Contemporary. In this simple establishment, reminiscent of a charming taberna, it is impossible to leave disappointed due to the friendliness of its service and a philosophy that focuses on the fine detail of its cuisine. It is run by its two owners (Roger Viñas and Chesco Salrach) who, as fate would have it, became friends at their children’s school and decided to embark on this venture together with the former working in the kitchen, and the latter in the dining room. Here they champion contemporary cuisine, with nods to both the sea and the mountains, where different techniques, good textures and a great mastery of broths can be appreciated. The menu, with options for pescatarians and open to sharing, focuses on three tasting menus: Tastets de l'Avenir (set lunch menu, only on weekdays), La Barra de l'Avenir (15 courses) and another, more complete, called L'Avenir (19 courses). We loved their Seda-Setas-Escabeche, their Catalan interpretation of Mochi!

Bib Gourmand • Contemporary. This restaurant, which takes its name from an Arabic word meaning "olive juice" (“aceite” is the Spanish word for “oil”), is constantly developing through its technical expertise and a strong conviction in all its dishes. It features two classic-style dining rooms in which to enjoy impeccable service, plus extra details such as its cheese and digestif trolleys (the latter is very extensive and unusual). Its concise à la carte of traditional and international dishes with modern touches is accompanied by two enticing tasting menus whose names highlight the different varieties of olive trees found in the Andalusian countryside: Lechín (7 courses) and Acebuche (9 courses).

Bib Gourmand • Regional Cuisine. This restaurant is guaranteed to please given the ability of chef Teresa Gutiérrez, who is also an ambassador for saffron from La Mancha, to combine the region’s strong flavours with contemporary techniques and an unmistakeable touch of femininity, unsurprising given that the team is 100% female! The à la carte, with its focus on contemporary regional cuisine, is complemented by two interesting menus, including a more extensive tasting option. Artisanal bread, Manchego cheeses and game (in season) also feature, alongside the chef’s mouthwatering array of desserts.

Bib Gourmand • Italian. This restaurant, steeped in the essence of Italy but which the team describes as a “Venetian taberna”, is located just a few steps from the emblematic Boquería market, and is one of those places you look forward to visiting given the caring and kindness in evidence as soon as you walk through the door. Bistro in style, and split between two floors, it boasts an eclectic yet simple decor, the idea being not to interfere too much with what is really important, namely the food! The latter is clearly rooted in Italian tradition, with a continual emphasis on flavour. You’ll find pasta here, of course, but don’t miss the typical sardines “in saor”, the Venetian-style veal liver, or the marvellous tiramisù. As you would expect, the wine list includes some classic Italian labels.

Bib Gourmand • Fusion. A perfect example of friendship, hard work and, above all, an unconditional love for cooking. Here, the three owner-chefs at the helm, Carlos Langreo, Vicente de la Red and Gabriel Zapata, each specialise in a different type of cuisine (traditional Mediterranean, Japanese and Nikkei) but who are receptive to new trends and an inclination towards fusion cooking. The atmosphere here is both welcoming and informal with a vintage decor that includes slender wrought-iron columns. The à la carte, which is geared towards sharing and features dishes such as Pacific scallops with jalapeño aguachile and “pico de gallo” salsa, and the pig’s ear “mollete” sandwich with a spicy Korean salsa, toasted garlic and herb alioli, is complemented by two menus (Short and Long).

Bib Gourmand • Contemporary. An attractive restaurant in the heart of the city’s Triana district, where it occupies a beautiful building in regional style that is nowadays the Cavalta Boutique Hotel, but with its own independent entrance and a name that pays tribute to the architect who designed it. The cuisine here provides an updated take on regional dishes that always showcase seasonal Andalucian ingredients and is highlighted via the à la carte (featuring half-plate options and a small selection of rice dishes with wild mushrooms or “carillera” with a whisky sauce) and a tasting menu entitled Alegría.

Bib Gourmand • Contemporary, Traditional Cuisine. A modern gastro-bar with the soul of a restaurant located just a few metres from the city’s iconic Plaza Mayor. At Bambú, the open kitchen, traditional cuisine and grilled dishes reinterpreted from a more contemporary perspective are the main highlights, although you’ll also find hints of fusion and strong flavours from other parts of the world. Choose between tapas, half-plates and dishes designed for sharing, alongside an interesting tasting menu. Dishes we can recommend include the classic truffled duck egg, the highly original chicken chilli doughnut, the braised avocado with pipirrana, and the braised Iberian pork cheeks. Unsurprisingly, it is often full every day.

Bib Gourmand • Fusion. The name of this restaurant (the Catalan for mackerel) clearly shows its intentions, as it describes a fish which is easily affordable to one and all. The latter concept is the predominant idea behind Verat, the younger sibling of the award-winning Lluerna next door, where chef Víctor Quintillà popularises his cuisine in fusion dishes and “raciones”. Here, in a young and informal ambience full of character, choose between three menus for a minimum of two people (Petit, Verat and Festival) plus a few specialities that should not be missed, such as the crunchy Duroc pork ear with a kimchi mayonnaise, the trio of croquettes, and the Iberian suckling pig terrine.

Bib Gourmand • Meats and Grills. A ‘meat bar’ where meats are the great and unmistakable stars of the show. It is especially surprising for its old butcher's shop aesthetics, with a bar where you can also eat. Chef Dani Lechuga presents a menu where the Angus steak tartare stands out, Caldeni style, and you should always ask for the ‘Suggestions of the day’, as it is not unusual to find special cuts of veal to choose from. They offer half portions!

Bib Gourmand • Contemporary. It is located in the central neighbourhood known as Perchel Sur, near the Málaga-María Zambrano train station, and reflects the dream of a young pair of chefs (Cristian Fernández and Pablo Zamudio) who have brought the final degree project they jointly presented at the Escuela de Hostelería de Morón de la Frontera to fruition. They offer a small menu with tapas and dishes designed for sharing, with a modern style and a strong traditional base. What to order? Don't miss the Canelón de gallina vieja or the curious Spanish tortilla, made in the Japanese omurice style and served with wasabi mayonnaise.

Bib Gourmand • Creative. A diminutive, unpretentious and informal restaurant with a name that pays homage to the traditional “berbena” festivals. At the centre of everything here is Carles Pérez de Rozas Canut, whose focus is on simple yet well-though-out and highly captivating dishes (all available in half- and some even in quarter-portions) based around seasonal Mediterranean ingredients, but which also feature influences from Asia and South America. Personality in spades, with an open kitchen and enticing recipes that tell us lots about the chef, his travels and his work in other countries. His magnificent desserts add a final flourish at the end of your meal – the crème fraîche ice-cream with olive oil and salt is definitely one you won’t want to pass up on.

Bib Gourmand (Green Star) • Traditional Cuisine. There are some places, such as this restaurant occupying the former bar of the Hotel Empòrium, that can pass almost unnoticed compared with their more famous siblings (the award-winning and elegant Empòrium is also located here) due to the fact that they are simpler in style and more affordable to the public. Despite this, Bistrot 1965 is definitely a spot with its own personality. Its cuisine, which is also overseen by brothers Màrius and Joan Jordà (they alternate the cooking between them every week), is centred around a single fixed-price menu, to which you can also add more dishes from a list of specials. The aim of the tasty dishes designed for sharing is to provide an updated take on traditional recipes and to showcase the native ingredients of the Alt Empordà region (eggs from free-range hens, duck ampordanès, Ripollés sheep yogurt, artisan cheeses, etc.).

Bib Gourmand (Green Star) • Traditional Cuisine. With this bistro, located on the upper floor of the award-winning L'Antic Molí and with its own entrance, chef Vicent Guimerà diversifies the business by offering something that reflects the essence of his cuisine but in a more informal way. The proposal, with tradition at its core but with modern touches, revolves around a set menu with a choice of main course (there is also another, with the same offer, which includes two glasses of wine). The cuisine continues to be built from a focus on the seasonal produce of Terres de l'Ebre, Terres del Sénia and Parc Natural dels Ports. Among the dishes you will find stuffed peppers with aurora sauce, cabbage trinxat with pork belly, crispy rice with rabbit, lamb with shitake, shimejis and pumpkin, and more.

Bib Gourmand • Traditional Cuisine. Impressively run by a friendly married couple, this restaurant located in a small village 10km to the northwest of Benavente takes its name from an ancient Asturian hill fort known as “Castro Brigecio”. Behind its façade, you’ll find a single, slightly impersonal contemporary-style dining room, albeit with a welcoming fireplace and excellent service. The extensive à la carte of traditional cuisine (on which you’ll also find the occasional more modern and contemporary recipe) is complemented by a selection of cod dishes (“bacalao a lo Tío” and “bacalao con crestas de gallo” (chicken comb) etc) and an impressive daily menu (except in summer). The famous Zamora-style octopus is a must!

Bib Gourmand • Modern Cuisine, Regional European. A gastronomic surprise tucked away in this small village in the Priorat wine region, nestled between mountains and surrounded by vineyards. Here, in this tranquil setting, chef Pieter Truyts, who trained in Michelin-starred restaurants in his native Belgium as well as in France and Spain, discovered the perfect place in which to “cook from the heart”, developing creative and highly interesting cuisine that showcases the very best local and seasonal ingredients, with a gift for combining them to maximise their flavour. There’s a small à la carte featuring traditionally inspired dishes with a modern touch, as well as two tasting menus (Arrels and Brots). We particularly enjoyed the creamy flavour of the cep risotto.

Bib Gourmand • Regional Cuisine, Modern Cuisine. Located in the centre of Sóller, one of Mallorca’s most picturesque towns, and easily accessible from Palma, including via the island’s historic train with its traditional wooden carriages. The restaurant occupies a typical Mallorcan house with an impeccable rustic decor and a particularly attractive rear patio with fine views of the valley and its famous orange groves. To this backdrop, owner-chef Kiko Martorell offers guests his updated and innovative take on Mallorcan cuisine that can be enjoyed on three constantly evolving tasting menus: a simpler offering served only at lunchtime and two more elaborate tasting menus, with four courses (plus appetisers) or the special nine-course menu.

Bib Gourmand • Traditional Cuisine. Its strapline, “the flavour of the market”, says it all! This friendly restaurant in the Pazo de Altamira hotel (with its own entrance and independent management) comes as a pleasant surprise with its decor of light bulbs hanging from the ceiling, unusual bottle racks and colourful tableware by Sargadelos, all of which create a rustic yet vintage feel. At its large tables designed for sharing, discover pleasantly updated traditional cooking with plenty of personality and a philosophy that showcases the flavours of Galician cuisine (we particularly enjoyed the lightly roasted mackerel with “ajoblanco” and cherry-ponzu tomato) both on the à la carte and its enticing tasting menus (Ameas and Altamira). The restaurant’s location right next to the busy food market also ensures that its ingredients are of the highest quality.

Bib Gourmand • Traditional Cuisine, Contemporary. One of those instances where the passing of the generational baton has injected renewed energy into a business, although it’s not uncommon to see its founder, Antonio López, still putting in an occasional appearance! Toni, front of house, and his brother Iván, in the kitchen, are now running the show on their own. In the dining room, which is divided between several spaces with a rustic-contemporary decor, attractive azulejo tiling and an open-view kitchen, the concise à la carte focuses on updated traditional cuisine, with a continual nod to local products, alongside three tasting menus (Xúquer, in homage to Camí Vell’s signature dishes, Casella and Murta).

Bib Gourmand • Regional Cuisine. Are you in the mood for genuine Catalan cuisine? In this cosy family restaurant, on the roadside and with stone walls, they offer the authenticity you're looking for, because the best thing about rural businesses is that they tend to shun the superfluous and build on honesty. The Boix brothers (Jordi and Albert), through their menu and a weekly set menu that evolves with the season, are firmly committed to traditional sea and mountain stews, meats grilled over a natural wood fire and, above all, the preparation of some truly exquisite rice dishes for two (there is even a vegan one). They also offer takeaway food!

Bib Gourmand • Catalan. A family-run restaurant that is almost always full and has been delighting local palates since 1949! Located in a wooded area alongside a main road, it boasts a pleasant terrace, an attractive entrance hall and several simply laid out dining rooms, including one with an open fireplace. The cuisine here is focused on Catalan dishes with pride of place given to grilled dishes (we enjoyed the grilled octopus with a “trinxat” of broccoli, "torreznos” from Soria, and a piripiri sauce, as well as variety of local specialities such as the famous Mongetes del Ganxet – tender white beans which are only grown in this part of Catalunya). The restaurant does not take credit cards although it does have an ATM!

Bib Gourmand • Contemporary. Can Xapes is much more than a restaurant thanks to its history (it started out as a cinema in 1949). It is also part of the non-profit “AD' Iniciatives Socials” organisation, which provides work opportunities for youngsters with limited financial resources and access to training. Nowadays operating as a restaurant school, it highlights its links with the past via the original Art Deco-style bar counter from the former Rosa cinema. It also features attractive dining rooms where guests can savour Catalan cuisine with a contemporary feel on three menus (De Temporada, De Cine and Degustación) based, where possible, on locally sourced ingredients.

Bib Gourmand • Traditional Cuisine, Creative. It is well worth visiting this mountain village to eat at this restaurant occupying a typical “chesa”-style house with an impressive old vine adorning the façade. Enjoy a drink in the public bar before heading upstairs to the attractive rustic-contemporary dining room featuring bright dining spaces, a minimum of furniture and impressive lighting. Here, owner-chef Alfredo García, showcases a traditionally inspired menu brought impressively up to date that always tries to champion seasonal and locally sourced ingredients. Canteré’s food-themed events are also highly popular, one of which is devoted to wild mushrooms, and another to game. The 7-course tasting menu is served at lunchtime (we loved the organic egg flan with banana and muscovado crumble), with the à la carte available in the evening. It is also worth noting that Canteré is only open for five meals a week (lunch and dinner on Fridays and Saturdays and lunch only on Sundays).

Bib Gourmand • Contemporary. Although located slightly away from the historic centre, this authentic “cantina” full of surprises is well worth the journey! It features a simple tapas bar in the style of an old railway station, which leads to the dining room, the latter imitating the interior of an old train carriage. The couple in charge, Montserrat and Antonio José, focus on contemporary seasonal cuisine, with the intention of always enhancing what they offer with artisanal breads, a small selection of olive oils, an enticing tasting menu and at least one different stew every day (there are also off-menu suggestions). The reasonably extensive and varied wine list adds to its appeal.

Bib Gourmand • Seasonal Cuisine, Farm to table. This restaurant is located in the same building as the Lonja Agropecuaria, the largest farming auction in Spain, where the price of beef in other auctions depends largely on prices established here. Given the above, it’s no surprise to see this restaurant, which started life in nearby Tamarite de Litera before moving here, taking full advantage of the choice cuts of meats from this area. Chef Iván Vilanova serves up an à la carte of unpretentious dishes with a focus on seasonal ingredients alongside two menus (an “executive” menu for lunch midweek, as well as a tasting option), always striving to create delicious cuisine where the ingredients themselves take centre stage. Make sure you ask about daily specials that may be available off-menu, as these are always interesting and unusual – the squid and butifarra sausage is a good example.

Bib Gourmand • Seafood. This family-run restaurant opened its doors in 1951 as a simple seaside “taberna” serving Manzanilla sherry to the weather-beaten fishermen from the town’s Bajo de Guía district. Over the years, Fernando Bigote and his children have gradually expanded the business. Nowadays, it still boasts a typical “taberna”, where you can eat an array of tapas and “raciones”, as well as two neo-rustic dining rooms decorated in a maritime style, with the room upstairs perhaps the more impressive thanks to its views of the mouth of the Guadalquivir. Choose from delicious fried delicacies, fish and seafood stews, local fish and, above all, the spectacular Sanlúcar prawns for which the restaurant is renowned and which are a must here.

Bib Gourmand • Traditional Cuisine. If you want to eat well and at a reasonable price, head to Casa Chesmy, a restaurant that has been in business for 20 years and is making a name for itself in the Cerrato region in the province of Palencia. Accessed via an attractive tree-shaded garden with an outdoor terrace, the three attractively appointed dining rooms have a rustic feel, one of which features an old kitchen as part of the decor. The traditional, home-style cooking here specialises in farm-reared pigeon and chicken – given that the owner has several dovecots, his own chicken farm, and a market garden that provides Casa Chesmy with many of its vegetables. A tranquil and pleasant experience!

Bib Gourmand • Seasonal Cuisine, Traditional Cuisine. If you enjoy eating high-quality meat, you won’t want to pass up this opportunity. The restaurant occupies an attractive Alpine-style building, however its most interesting feature is that the same family runs the restaurant as well as a farm that breeds native cattle. Here, you can savour delicious homemade stews, wild mushrooms in season, as well as exquisite grilled meats produced from its own cattle, and game. Its veal is famous for having the perfect level of fat between its muscle fibres.

Bib Gourmand • Regional Cuisine, Mediterranean Cuisine. One of those restaurants that everyone has something good to say about... and no wonder, it is run with kindness by the chef-owner and his wife, a tandem that reflects the perfect marriage between the dining room and the kitchen. It occupies a family home dating from the early 20th century and has a rustic-regional atmosphere in the dining room, with a multitude of decorative details, exposed beams and a fireplace that is usually lit. The three menus (El Pantanet, Cava la Font and El Teix) are based on the typical recipes of the region, but with a twist to make them lighter, more attractive and more modern. Try the Croquette sampler or the Al-Andalus baked shoulder of lamb!

Bib Gourmand • Seafood, Regional Cuisine. This simple family-run restaurant, located just a few metres from the village beach and boasting views of Gibraltar across the bay, occupies an attractive wood cabin with a bar area and two attractively appointed dining rooms. Although it offers an extensive traditionally based à la carte, its main specialities are fish and seafood from the waters around Gibraltar (Coquina clams, red prawns from Garrucha, tuna in lard etc), with many of its fresh products displayed in a refrigerated counter in one of the dining rooms. It’s best to book ahead here as it is invariably full every day!

Bib Gourmand • Traditional Cuisine. A particularly interesting option if you’re looking for elaborate traditional cuisine as an alternative to the usual fish and seafood on offer in the area. In addition, the restaurant has a classic, contemporary-style elegance, with a striking dining room to the rear which boasts a large window offering views of the chef at work in the kitchen. The à la carte features a good choice of meats (including IGP Castilla y León lamb), along with some rice dishes, fish straight from the market, and mouth-watering specialities such as baked loin of cod with onions and “panadera” potatoes, fried milk “dados” with orange on light Amaretto-flavoured natillas custard, and the baked local cheesecake with galleta biscuits.

Bib Gourmand • Contemporary. A modern and contemporary restaurant that comes as quite a surprise in this village anchored at the foot of a walled castle-fortress with streets steeped in history and buildings fronted by beautiful stone façades. In this eclectic and unexpected setting, the modern interior, dominated by the contrasts between red and white, features numerous references to wine production, providing the backdrop for cuisine with a strong Rioja flavour that combines typical recipes such as “Patorrillo a la Riojana” (lamb’s tripe and trotters) with other more contemporary-style dishes. An interesting gastronomic menu completes the picture.

Bib Gourmand • Grills. On the outskirts of this small town, inside an industrial-looking warehouse, there is a restaurant that stands out from the usual aesthetic of Castilian establishments, as it plays with design and a punk aesthetic with a religious background. it is no surprise that the incandescent grills in the open kitchen take centre stage and see themselves as ‘the church of embers, where tradition and avant-garde are forged’. The young chef Anaí Meléndez, who left the world of advertising for the restaurant business to return to her hometown, demonstrates great mastery in working with fire and offers visitors an interesting menu where almost everything revolves around embers, with chops (beef or veal) and young lamb on the spit (only available at lunchtime and by reservation, as it requires between 4 and 5 hours of roasting) as the highlights. She is passionate in her promotion of small local suppliers!

Bib Gourmand • Farm to table, Contemporary. Under this name, which we could translate as "with a spoon", we find a restaurant with a young atmosphere and minimalist aesthetics where the most striking feature is the open kitchen, right at the entrance and with a huge elongated table. The couple at the helm, with Estefanía Colmeiro in the kitchen and Uxío Fernández as maitre d', offers a fresh and modern cuisine based on Galician recipes and seasonal local products, to prepare dishes full of delicacy and flavour. Within its small menu, complemented by two set menus, there is a dish that has caught our attention for its different textures and temperatures, the combination of artichoke, prawn and foie gras.

Bib Gourmand • Contemporary, International. Located in the Húmedo district, the liveliest in the city, ConMimo is run by a couple (Javier in the kitchen and Ángela front of house) with a passion for hospitality, cooking and service. Boasting a kitchen that opens on to the dining room, in so doing enhancing the experience, this eatery serves contemporary cooking with a few global influences on two enticing tasting menus entitled Corta Distancia and Larga Distancia (both with a Premium option). Here, you’ll find dishes with impressive global influences from Italy, Japan, Peru, Mexico, France and elsewhere, as well as dishes influenced by regions closer to home, including Galicia, Andalucia and, of course, their own province of León. They also enjoy explaining every dish in detail.

Bib Gourmand • Traditional Cuisine, Regional Cuisine. This delightful village is famous for its “Cocido Maragato”, a dish that for centuries has, against convention, been served here in reverse order (first the meat, then the chickpeas, followed by the soup at the end). At Coscolo, the special feature of this legendary recipe is that it is prepared with products that are smoked, cured and prepared on the property using ingredients sourced from the local area. To this stew the Navarra-born chef here likes to add tiny details that add even more personality, hence the change of name of the dish on the menu to that of his restaurant (“Cocido Coscolo”). Leave your car in the car park at the entrance to the village as only local residents are allowed to drive in.

Bib Gourmand • Contemporary. Located in the Eixample district of Barcelona, near Plaça d'Espanya, this restaurant with an informal feel and exposed brick walls is the perfect setting in which to feel very much at home thanks to service that could not be any more friendly. The fun à la carte, with signature bites as well as both hot and cold dishes, is supported by two tasting menus: Petit Cruix (7 courses) and Cruix (10 courses). Here, chef Miquel Pardo’s superb sharing rice dishes are worthy of special mention (the paellas are all served with their special crispy ‘socarrat’ texture at the bottom of the pan!). One particularly interesting savoury dish is the cod churro which is fried to a crispy golden texture. For dessert, we recommend the unusually named ‘sad day on the beach’! In fine weather, try to book a table on the terrace.

Bib Gourmand • Contemporary, Traditional Cuisine. One of the best dining options if you’re visiting this charming town with its sloping streets and alleyways teeming with history. It features a tranquil terrace that occupies almost the entire street plus a tastefully arranged dining room on the first floor. The menu, traditional cuisine reinterpreted with contemporary sensibility, pays tribute to the regional flavours (such as Morella-style croquettes or Morella lamb slow-cooked over 14 hours, boned and accompanied by its juices) and is completed with a surprising tasting menu called Territorio. Themed events dedicated to wild mushrooms and truffles are particularly popular here.

Bib Gourmand • Home Cooking. If you’re keen to try a delicious Lebaniego stew, you won’t find many better places than this, at the foot of the Picos de Europa, in the heart of the Liébana valley – a permanently verdant and captivating setting in which to enjoy typical and copious mountain cuisine. This well-run family restaurant inside the delightful Hotel Del Oso boasts a pleasantly rustic dining room where you can enjoy simple dishes that are nonetheless full of flavour and bring back memories of bygone days. The homemade desserts are also well worth a mention!

Bib Gourmand • Traditional Cuisine. The whole family is involved in the running of this restaurant occupying an old 19C inn in the heart of the countryside. The dining room has a welcoming rustic ambience with stone walls, open beams and high-quality antique furniture, where guests can choose between reasonably priced traditional and regionally inspired menus. Several themed food events dedicated to wild mushrooms, game and seasonal product are also hosted here during the year. Pleasant guestrooms can also be booked if you’re planning on spending a few days in the area. A dish that never disappoints is their boneless pig's trotters with apple and pistachio!

Bib Gourmand • Contemporary. Dos Cuiners, which boasts a central location and a relaxed industrial decor, is, as the name suggests, run by two chefs, Òscar Pérez and Mar Arnalot, the latter in charge of desserts. Their cuisine is centred around a menu of small plates/“raciones” perfect for sharing, enabling guests to taste a larger number of dishes (they recommend 3 or 4), with a continual focus on contemporary Catalan cooking with a hint of fusion influence. They also offer a good-value-for-money lunchtime menu, an interesting “Pica Pica” option (a minimum of two people), plus a more gastronomic menu.

Bib Gourmand • Traditional Cuisine. This restaurant, which has gained a loyal and predominantly local following over the years, is located just a few metres from the city’s main artery, the Rambla de Santa Cruz. The secret to its success? Maybe patience – a nod, perhaps, to its name (a hunting term that is associated with the wait in a hideout). In the simply furnished dining room, order from a reasonably extensive à la carte that is traditional in feel but with a La Mancha touch that highlights the owner’s origins. Recommended dishes includes stews with beans or chickpeas, the hearty la Mancha dish “Duelos y Quebrantos”, offal recipes, and the ever-popular “tortilla de papas”.

Bib Gourmand • Traditional Cuisine. A family-run restaurant that prides itself on its honest and professional service. The small bar acts almost as a private space, while the attractive, classic-contemporary dining room is embellished with the occasional rustic detail. The chef-owner, Moisés Martínez, who as a young man had ties to the meat industry and worked a lot with beef (hence the name of the restaurant, translation: The Ox), is more attentive these days to the raw ingredients from the garden and seasonal produce, with the star product being the Vega Baja del Segura artichokes, and every Sunday they offer a typical local stew with meatballs, the Cocido con pelotas de la Vega Baja!

Bib Gourmand • Modern Cuisine. A good location in a narrow pedestrianised street in Terrassa’s old quarter. The couple who own it (Imma is in charge of the dining room while Sergio mans the stoves) focus on updated traditional cuisine which, whenever possible, uses locally sourced organic ingredients and tries to revive long-forgotten recipes from local farms, albeit with a modern twist. The name of the restaurant, which translates literally as “the sky of the geese”, is an expression frequently used by Imma’s grandfather to describe anything that was “sublime”. Varied à la carte, set daily menu, plus an extensive seasonal tasting menu.

Bib Gourmand • French. A restaurant with a long history, now run by the daughter of the previous owners, who has managed to maintain its essence but with an exquisite professional touch. In the attractive dining room, divided into two separate spaces, guests can savour French-inspired cuisine which is somewhat unusual for this region. The cooking is mainly focused around two menus: a short 3-course option and a 5-course tasting menu (with good artisan breads and traditional dishes, like ravioli stuffed with prawns). Keep your eye out for regular themed menus (lobster, seafood special, anniversary, Belgian, etc.).

Bib Gourmand • Andalusian. Located around 60km from Málaga, in the Axarquía region, this is a restaurant that continues to gain a loyal following. It is situated in a mountain village where it occupies an unpretentious bar popular with locals. At the helm in the kitchen is young chef Víctor Hierrezuelo who has returned to his roots after studying hospitality and working in leading restaurants such as Arzak and Bardal. In this modest setting with a rustic and homely ambience that, for many years, was run by his grandparents, he has developed a local and regionally inspired à la carte that he has cleverly brought up to date (he also offers a tasting menu that requires advance booking). Although everything is excellent here, one standout dish was the unusually entitled dessert “Como decía Antonio, la misión del pobre... “as Antonio used to say, the poor man’s mission) which came as a pleasant surprise, so make sure you save space for this at the end of your meal.

Bib Gourmand • Regional Cuisine. A restaurant with a somewhat surprising location on the second floor of the Mercat de la Carn, hence the guaranteed quality and freshness of its ingredients and produce. Choose between the dining room and a bar counter from where guests can view the live action in the kitchen. In the latter, chef Oriol Llavina’s focus is on an updated take on Catalan cuisine with a constant desire to showcase locally sourced ingredients. The focus midweek is on two set menu options (a daily menu on which you can still choose dishes, and the more elaborate Menú del Cigró), with a switch to more à la carte-style service at the weekend. Make sure you try the exquisite cannelloni (Canelons del Cigró) and the rice with cuttlefish and red prawns.

Bib Gourmand • Modern Cuisine. This successful, family-run business has had a new lease a life under the baton of chef Aitor Prieto, part of the third generation at the helm of this culinary institution and trained in renowned restaurants such as Culler de Pau (in O Grove). This welcoming eatery, located close to the Playa del Orzán, is hidden behind a large picture window that bathes the contemporary dining room in natural light, and where guests can enjoy attentive and informal service, with owner Alberto Prieto keeping a watchful eye on proceedings. The cooking here is an updated take on traditional cuisine with hints of fusion, and comes in the form of medias raciones listed via a QR code (although full raciones and the tasting menu are also available). Dishes on the menu include marinated mackerel with a spring onion and wasabi salsa, hake on a bed of Galician-style potatoes, and sirloin, cep mushrooms and foie gras. Whatever you choose, everything is delicious!

Bib Gourmand • Modern Cuisine. Although located away from the tourist section of the city, El Envero has fast developed a solid reputation and loyal clientele, who can dine to a backdrop of modern decor in the tapas bar, dining room and private section. The chef here has a passion for contemporary, seasonal cuisine (including daily specials and a media-ración option with some dishes) with a focus on organic produce from local vegetable gardens as well as different types of tuna. The name “Elvero” refers to the moment at which grapes change colour as they begin to ripen.

Bib Gourmand • Creative, Traditional Cuisine. Located close to the Las Alcaravaneras beach, this restaurant with a modern-contemporary feel reflects the personality of owner-chef Carmelo Florido. It boasts a cohort of admirers thanks to its focus on quality products that combine perfectly with tradition and innovation to seemingly perform the impossible and to always showcase the region’s different products. In this modern and contemporary setting, make sure you try the delicious “ceviche canario”, the “carajacas (sautéed veal liver with caramelised onion, garlic and potato sticks) and the egg-based “huevos moles” accompanied by the islands’ typical “gofio” flour, one of its customers’ favourite desserts thanks to its extraordinary and intense flavour. Tradition at its purest!

Bib Gourmand • Modern Cuisine. A breath of fresh air for the dining scene in Sanlúcar. This restaurant, located inside the Posada de Palacio hotel opposite the town hall in the centre of the Barrio Alto district, combines a rustic-contemporary layout with antique furnishings in keeping with the architecture of the building (as an example, one of the dining rooms occupies the former stables). The à la carte (with some dishes available in half-portions) features modern cooking that showcases local ingredients, with a strong focus on presentation, alongside a tasting menu that requires advance booking. A large choice of sherries by the glass is also available.

Bib Gourmand • Regional Cuisine, Farm to table. A pleasant surprise both in terms of its cuisine and its secluded location next to the old Fuencaliente lighthouse, which is now an information centre for the La Palma marine reserve. Here, the modern take on traditional cuisine showcases local ingredients, in particular fish sourced daily (such as the typical Vieja and the red rock fish), which you can enjoy in an impressive themed space, plus a café upstairs boasting superb views. The outstanding backdrop here is the play of colours between the blue of the ocean, the black of the island’s volcanic landscapes, and the radiant whiteness of the surrounding salt pans, which have been declared a site of special scientific interest.

Bib Gourmand • Traditional Cuisine. Another Idoate family venture that has added an exciting new twist to Pamplona’s restaurant scene with this fun new premises on the corner of a market in the centre of town. It features a cutting-edge design, its own independent entrance and two distinct spaces: a modern lounge-bar serving highly elaborate “pinchos” that seek to take Basque tradition to a new level; and a dining room with low tables (choose between the à la carte and a menu) where diners can enjoy traditional cuisine with an Asian touch (we liked the Merca'o-style Ajoarriero with its fried egg). The natural light flooding in from the street is filtered by the countless bottles of wine that form part of the façade.

Bib Gourmand • Contemporary. On the banks of the Alardos gorge, restoring a mill that exudes pure authenticity, with stone walls, this establishment is a tribute to peace and quiet. There is a good bar area at the entrance (with a fireplace and curious-looking tables that reuse old millstones) as well as a simple dining room, both spaces with a warm rustic feel. What’s on offer? A bistro-style menu (starter and main course only) as well as a surprise tasting menu with clear traditional foundations and a modern touch, and a commitment to fresh vegetables from the area. Try the natural wines from small producers!

Bib Gourmand • Traditional Cuisine. El Origen’s main dining room is dominated by an unusual mural that recalls the history of the square on which it is located, which is affectionately known as “Los Tocinos” (literally “bacon”) because of the pig fair that used to take place here. Owner-chef Beatriz Allué creates traditional cuisine with a contemporary touch both in terms of preparation and presentation, with a clear preference for organic produce from Aragón. Her father, a farmer, supplies her directly with many of these, thus ensuring maximum freshness. Choose between a good-value daily menu and two others (Aragonés and Degustación) that require advance booking. Signature dishes include the stew of La Hoya chickpeas with lamb “chiretas” (a type of local sausage) from de La Puebla de Castro, the traditional “chilindrón” stew made with free-range chicken from Los Monegros and a splash of Rancio wine, and the baked triple cheesecake with coffee-flavoured salted toffee and caramelised almonds.

Bib Gourmand • Traditional Cuisine. A restaurant run by married couple Pere and Pepa, with the former in the kitchen and the latter in charge of the dining room. Located along the avenue leading into town from Jumilla, it boasts a terrace at the entrance and an interior with two floors decorated in a rustic, contemporary style. Here, through the à la carte service and their popular Nuestros Arreglitos set menus (only served to a full table), they cook updated and regional Mediterranean cuisine that, in their own words, aims to rediscover the flavours of inland Alicante province via an impressive selection of rice dishes for two (the rice with rabbit, snails and truffles is a must!) and enticing specialities such as the tenderloin with foie gras, apple and port wine sauce, and the traditionally roasted shoulder of goat. In March they dedicate a day to truffles and in November a day to suckling pig!

Bib Gourmand • Contemporary. This restaurant takes its name from the old Pyrenean tradition of log rafts, used to transport timber by river (there’s a exhibition dedicated to this traditional craft next to the railway station where the historic Tren dels Llacs also makes a stop). We were pleasantly surprised to find this restaurant, which embraces tradition from a more contemporary perspective, in so doing showcasing the so-called “Pallaresa nouvelle cuisine” (noteworthy dishes include the magnum of organic chicken with kimchi mayonnaise and tonkatsu, and the trout belly served with its own roe). This simple yet pleasant eatery, with an open kitchen behind the bar, is run by a friendly duo of chefs, Clàudia and Jaime, who showcase their technical yet fresh and fun cuisine, which they skilfully change according to the availability of local, seasonal ingredients. We recommend eating at the high tables by the kitchen counter so that you can watch the two chefs in full flow!

Bib Gourmand • Traditional Cuisine, Farm to table. In this attractive restaurant, located close to San Miguel castle, the popular “El Caletón” natural pools” and the many viewpoints found in this delightful fishing community, the focus is on updated Canary Island cuisine. The section of the à la carte entitled “Bocados del Mar” (literally “sea bites”), is a particularly pleasant surprise, with its selection of small plates influenced by the culinary traditions of the Canaries, as are the well-priced options that include drinks (two “bocados” and two wines, and four “bocados” and four wines). Two tasting menus (Marea Vacía and Marea Llena) which focus on the known as the Isla Baja are also available. Make sure you order the delicious cheesecake, made with a local cheese that is smoked as part of its production process.

Bib Gourmand • Contemporary. This restaurant on the edge of the historic Cimadevilla district describes itself as an “urban, market-inspired restaurant”. What is certain is that Álex Sampedro’s cooking has moved away from the more commonplace dishes of the area to focus on an updated take on traditional cuisine that demonstrates high levels of technical skill in dishes featuring subtle seasoning, fine textures and the freshest seasonal ingredients (foie gras pizza, hake balls with a prawn sauce, "El Recetario"-style tripe etc). It also boasts a bar at the entrance where you can order various sharing plates, plus a simple and contemporary-style dining room in the basement. We recommend ordering El Recetario’s daily specials or create your own menu based around a selection of half plates.

Bib Gourmand • Traditional Cuisine. A restaurant located in one of Spain’s main gastronomic regions - the Gúdar-Javalambre area is the main producer of the famous black Teruel truffle! Located alongside the River Mora, El Rinconcico features a popular and contemporary gastro-bar with a few tables on the ground floor, and the main dining room upstairs. Here, you can enjoy updated traditional cuisine that makes plentiful use of local ingredients from Teruel province and is enhanced by a few Peruvian touches from the chef’s homeland. We can recommend the delicious Ternasco D.O. de Aragón lamb as well as the popular “potaje de garbanzos de Miguel”, a chickpea stew created in honour of the founder of the restaurant over 30 years ago. The somewhat visually deceptive “Havana morcilla cigar” also impressed us!

Bib Gourmand • Traditional Cuisine, Meats and Grills. If you were to describe this restaurant located away from the tourist trail as a hidden jewel, you wouldn’t be far wrong. In its roadside location, the somewhat unassuming façade conceals an attractively renovated, rustic-style interior with a pleasant bar, plus a dining space on several floors featuring cosy nooks and crannies and pretty terraces. Here, the chef focuses on traditional cuisine full of flavour with its roots in the very essence of cooking from the Canary Islands, plus numerous dishes cooked on the wood-fired grill, such as the roasted baby goat. There’s also a good selection of matured meats and Canary Island wines!

Bib Gourmand • Fusion, Traditional Cuisine. Sharing a building with the La Villa hotel, this restaurant boasts a meticulous dining room at street level as well as a cave-like dining room excavated out of the rock that is accessed via a narrow flight of steps. Its main courses are centred around traditional cooking and are preceded by somewhat bolder starters with a nod to the fusion cuisine of Asia and the Americas. Note the excellent choice of Utiel-Requena wines!

Bib Gourmand • Traditional Cuisine. A great place to recharge your batteries if you’re planning a visit to the Alto Ampurdán region in the Eastern Pyrenees. Located in the basement of the hotel of the same name, its play of contrasts comes as a pleasant surprise, with a decor featuring a combination of sturdy vaulted ceilings and stone walls which provide the perfect counterpoint to the designer-inspired lamps and white furnishings. The traditional, regionally inspired cuisine is somewhat surprisingly complemented by a few dishes from the Far East!

Bib Gourmand • Grills. A restaurant with a long family history that has manged to change with the times without losing touch with its roots. Located in the centre of the village, its discreet façade conceals a pleasantly renovated interior with a contemporary feel, including a glass-fronted wine cellar and an open-view grill. The most admirable features here are the respect shown for traditional regional recipes and its cooking methods, with many dishes grilled over the embers in time-honoured fashion. Rice dishes are its speciality (the rice with rabbit and snails is particularly impressive), although it also offers typical recipes such as roasted almonds and “gachamiga”, a typical local dish.

Bib Gourmand • Contemporary. The first thing that draws you to this restaurant, where the Galician name translates as something that is pure, authentic and genuine, is that it is run by a young couple, chefs Marcos Rodríguez and Patricia Uceda, the former from Vigo itself, the latter from Toledo. This modern space, laid out on two floors and boasting a semi-open-view kitchen, also has a bar counter where guests can dine while watching the chefs hard at work. The contemporary inspired à la carte showcases plenty of technical prowess through signature tapas such as the “cocido stew doughnut” and Enxebre’s own version of a cockle empanada, and is complemented by two tasting menus (Xenuíno and Xeitoso). Make sure you try the creamy cheesecake (which you can also order to take away).

Bib Gourmand • Contemporary. If you’re visiting Alcalá de Henares, the birthplace of the famous writer Miguel de Cervantes, make sure you dine at this restaurant located just a stone's throw from Alcalá’s 'Catedral Magistral' (the restaurant’s name, meaning “eminent” in English, is a nod to the “magistral” status of the cathedral). It is run by local-born chef Fernando Martín, who learnt his trade at Le Cordon Bleu and some of Spain’s leading restaurants such as at Martín Berasategui in Lasarte-Oria. His updated take on traditional cuisine is showcased on an à la carte, a good-value lunchtime menu (Monday to Friday), as well as on two more elaborate tasting-style menu that change with the seasons (Corto and Largo). In the chef’s own words, his aim is to 'ensure that every guest who walks through the door has a different gastronomic experience.'

Bib Gourmand • Traditional Cuisine. Following its move from Mosqueruela, this restaurant now provides the culinary inspiration at the Mas de Cebrián hotel, along the road leading to Puertomingalvo. In essence, Existe continues to act as a culinary showcase for the so-called “Empty Spain”, in a setting that is both rustic and contemporary. The couple in charge (with María acting as sommelier in the dining room, and Alberto in the kitchen), offer a single tasting menu that showcases locally sourced ingredients from the province of Teruel, alongside constant nods to the region and its culinary roots. The chef particularly enjoys working with local game and wild mushrooms.

Bib Gourmand • Modern Cuisine. In this unusual bistro-style restaurant just a few metres from the Plaza Mayor and the ever-busy marina, the self-proclaimed aim is to create “inquisitive and evolving” cuisine. What is certain is that Farragua’s updated take on traditional dishes features plenty of fusion influences and nods to Extremadura, the native region of chef Ricardo Fernández Señorán, who is particularly at ease working with locally sourced and seasonal ingredients which he uses to create his signature escabeches. His cooking is firmly focused on his tasting menus: Asina, Mangurrino, Dejalamío and El Miajón. The restaurant has also developed a concept entitled “Arrieros” (named after the men who, in the past, would transport food from one community to the next), as part of which invited chefs help to create four-hand menus.

Bib Gourmand (Green Star) • Traditional Cuisine. This restaurant with a strong focus on sustainability is a dream come true for chef Xanty Elías. Located on a family estate surrounded by fields of crops and protected areas, Finca Alfoliz enables its guests to enjoy its stunning natural surroundings to the full. On the à la carte and Compartir Clásicos tasting menu, enjoy a modern take on traditional cuisine including a complete emphasis on seasonal organic products, although you’ll also find delicious rice dishes cooked in clay pots, grilled meats (including a choice of mature cuts), and fish from the local estuary. We can particularly recommend the intense hock of wild boar which is slow cooked for 18 hours and carved in front of you. An interesting brunch is also available at weekends.

Bib Gourmand • Traditional Cuisine, Contemporary. Frisone’s change of location, albeit just a few metres from its original incarnation, has resulted in significant improvements, including a new brighter look created by its large windows, high ceilings, elegant chandeliers and a minimalist-contemporary decor dominated by a variety of white tones. Its local clientele is already familiar with the cuisine created by the Rivas brothers, who continue to focus on updated traditional cooking with a contemporary Mediterranean flavour that maximises the use of locally sourced products. Rice and seafood continue to fly the culinary flag here!

Bib Gourmand • Galician. A Galician restaurant on Tenerife that, despite its simple decor, is highly original. Behind its colourful façade, which recreates the glass frontage of an old shoe shop, the friendly couple running it (Emma is in the kitchen; Alberto in the dining room) focus on an unusual combination of Galician and Canary Island products, the former brought in fresh from Fisterra (La Coruña) every other day by the owner’s brother. Highlights on the menu here include the octopus empanadas, the entrecôte of Galician veal, grilled scallops, and mussels with a mojo sauce that are a must. Only cash payment accepted!

Bib Gourmand • Farm to table. Gala is considered a classic address in the Spanish capital, offering high levels of service to loyal customers since 1989. It boasts an attractive dining room plus a private dining space, both contemporary in style, where guests can enjoy updated traditional cuisine inspired by seasonal market produce on an à la carte that also offers half-plate options (the Alistano-Sanabresa breed of beef is excellent), alongside a daily menu and a more tasting-style option. The most popular specialities requested by its customers are its famous steak tartare, dishes featuring red tuna, and the rib of beef which is cooked at low temperature for 36 hours.

Bib Gourmand • Catalan. A family-run restaurant named after a thermal wind from the southwest that blows across the whole of the Levante region. The owner-chef, who has taken over the reins following the retirement of his parents, is closely involved with the collective of “Cuina Vallès” chefs, and their straightforward approach to traditional Catalan cuisine. As a result, the menu is bursting with legendary classic dishes such as Mongetes del ganxet white beans from Can Casamada, tripe with chickpeas, crispy fried brains, and the delicious oxtail stew. The daily menu is particularly popular here!

Bib Gourmand • Creative. If you’re on the lookout for a restaurant in the Eixample district of the city, this is a name you’ll definitely want to jot down. Located opposite the Sant Jordi swimming pool, Glug is much more than a hangout for foodies as wine also plays a prominent role here (hence its name). The couple in charge, chefs Iván Garcia and Beatrice Casella (the latter, a native of Turin, is responsible for the wonderful desserts), offer cuisine that is informal, does not follow any set rules, and is designed exclusively for enjoyment. The menu, featuring delicious dishes such as onion soup and “buttons” of Comté cheese, works with seasonal ingredients, combining aspects of Catalan and Italian cuisine in a highly interesting and creative way.

Bib Gourmand • Traditional Cuisine, Fusion. A family restaurant run by siblings with over half a century of history behind it. One of the culinary jewels in the crown of La Mancha, Granero features a bar at the entrance, serving the set menu and a choice of “raciones”, plus a pleasant à la carte dining room and an attractive patio-terrace. Choose between the à la carte featuring traditional and fusion-inspired contemporary cuisine (the signature dish is roast suckling lamb shoulder) and a superb tasting menu with a wine-pairing option (you must request this when making your booking). The impressive cellar is managed by enthusiastic sommelier Adán Israel, who is always on hand to recommend and promote wines from the local area.

Bib Gourmand • Traditional Cuisine, Grills. It’s impossible to mention the Hostal Colomí without recognising the hard work put in by the Camps sisters, Nati and Rosita, as they are the pillars on which this centrally located and very popular family-run restaurant are built. The restaurant offers a welcoming dining room dominated by an open-view grill and a second room on the first floor which is reserved for groups and weekend dining. The home-style and grilled Catalan dishes emerging from the kitchen here are supplemented by numerous regional and traditional recipes. The delicious cod fritters are a particular favourite as are the recipes featuring foie gras (such as the sautéed cep mushrooms with foie gras and fried egg).

Bib Gourmand • Traditional Cuisine, Contemporary. A restaurant full of contrasts in which the simple decor is offset by a highly enticing menu. Occupying a country house just a few yards from the town’s sports hall, its traditional home cooking with plenty of modern and fusion influence comes as a pleasant surprise. Rice dishes (over 10 different options) are its speciality, with the creamy rice with rabbit and snails and the vegetable paella the pick of the bunch. Make sure you also try the superb foie gras terrine with a cinnamon galette and violet marmalade. We also recommend taking Toni’s advice when it comes to choosing your wine!

Bib Gourmand • Contemporary. This restaurant, situated halfway between the Estación Sur de Autobuses bus station and the Enrique Tierno Galván park, enthuses guests with its penchant for the historically inspired cooking of the city of Madrid. Chef Álex García de la Fuente has rediscovered and revived the city’s most historic recipes, bringing them up to date with his own personality. The à la carte, which features a section dedicated to tapas-style “bocados”, includes several dishes designed for sharing (the bocadillo de calamares with a citrus alioli – this is Madrid, after all!; the slightly spicy red prawns from Huelva “al ajillo”; smoked trout etc); plus the option of a tasting menu. The cocktails here, which have been renamed “aguaduchos” as a homage to the term used to describe the old kiosks in Spain that used to sell soft drinks, have a range of interesting names, such as Pichi, Chotis, Chulapo, etc.

Bib Gourmand • Japanese. This Japanese restaurant may appear small and rather simple, but... it has everything it needs to succeed! Run by a friendly couple, it features subtle oriental-inspired decor and has a glass-walled kitchen so you can see chef Tatsuya Iwasaki at work, always focused on producing dishes that exude flavour, tradition and honesty through a methodical approach. The proposal, focused on local products and traditional preparation, is centred around two exquisite tasting menus: Youkoso (only available at lunchtime on weekdays) and Omakase (we especially liked the wagyu course and the creative dessert called Chocojada). Let the head waitress and sommelier, María José Vázquez, advise you on the wine pairing!

Bib Gourmand • Japanese, Fusion. If a total immersion in popular Japanese cuisine sounds appealing, this small, modest and informal 'tasca'-style eatery (with space for just 16 guests) will fit the bill, thanks to its pure Japanese cuisine featuring including powerful and intense flavours. Chef Sergio Ortega enjoys explaining each dish to his customers as well as relating interesting anecdotes from his many trips to Japan (mainly Tokyo). He offers a single surprise tasting menu (from among 12 different ones, depending on time of day and day of the week) with more of a focus on hot dishes (ramen, gyoza, edemame, stews, etc.) than on rice and raw fish. Before serving each course, he claps his hands twice to the cry of 'ofrenda', a traditional ritual in which gifts are offered to the gods, spirits or divine mortals, known as 'kami' (in this case, the 'gods' in question are the guests!).

Bib Gourmand • Fusion. A somewhat surprising Asian “taberna” in Bilbao with an informal atmosphere to make you feel at home and open your mind and tastebuds to new, interesting flavours from around the world. Owner-chef Iván Abril rethinks oriental cooking through techniques acquired in London and Hong Kong, but always using superb Basque products and varying the dishes he offers in line with seasonal ingredients. The backdrop of impeccable, contemporary taberna-style decor is partly inspired by Asian culture. The à la carte, featuring an array of simple yet tasty and well-balanced dishes (we particularly enjoy the fun Banh-mi: a Vietnamese snack with a brioche bun, Iberian pork cheek, pickles and foie gras powder), is complemented by a 7-course tasting menu that takes its name from the restaurant.

Bib Gourmand • Contemporary. (Temporarily closed for refurbishment) An interesting option (with a name that pays homage to the current trend for comfort food) despite its location away from Calp’s main tourist haunts. Its facilities are part of the gastro-boutique Cook Book hotel and feature a modern bistro-style dining room with large picture windows, bare tables of differing heights, plus countless lamps which define its personality. Enjoy highly varied traditional and international cuisine, including delicious pizzas, cocas (a type of flatbread), grilled and rice dishes, plus a superb steak tartare. A tasting menu option is also available.

Bib Gourmand • Creative. In this restaurant, located in the heart of the Los Pedroches valley, they like to say that “you don’t just come here to eat, but also to have fun”. In this intimate and attractive setting, the high level of cuisine comes as a pleasant surprise. The cooking is completely centred on the renowned local Iberian pork, including the finest cuts of acorn-fed ham (pluma, presa etc) as well as produce from the restaurant’s own kitchen garden. Chef Carlos Fernández is committed to showcasing the best possible flavours from the local area on a modern à la carte complemented by two excellent set menus: De Temporada and Nuestra Dehesa.

Bib Gourmand (Green Star) • Traditional Cuisine, Creative. Located in the Hotel Algadir del Delta, the first to be certified with the European Ecolabel in Catalonia... this spot has the quality to be the undisputed star of the business, located in the Natural Park of the Ebro Delta and with its famous rice fields just a stone’s throw away. Owner-chef Joan Capilla is committed to local products, conscious gastronomy and the most modern techniques to give shape to updated traditional cuisine with a marked regenerative philosophy. The proposal, which always reserves a special place for rice dishes, revolves exclusively around several set menus: the Bib Gourmand, another market menu called Som Gastronomía, one where the chef takes us on a gastronomic tour of the area called Sabors del Delta and, finally, Raíces del Delta, with more of a focus on vegetables (all need to be pre-booked). In the garden area there is a much more informal option (Lo Bistró del Delta)!

Bib Gourmand • Contemporary, Regional Cuisine. Located on the main square and run by the owner, La Alquería serves updated traditional cuisine of a high standard, including a surprise tasting menu option. In the kitchen, Clara Lapuente demonstrates a strong preference for locally sourced ingredients, and her previous experience as a pastry chef ensures that all dishes are cooked to perfection, including a delicious selection of desserts. The restaurant is located on the ground floor of a charming small hotel, so guests staying the night can take advantage of a special fixed-price dinner menu. Booking is essential.

Bib Gourmand • Traditional Cuisine. This is indeed the same premises where chef Javier Estévez first opened what was to become the highly successful La Tasquería (the latter is now located in Calle Modesto Lafuente). It has retained the same look and bistro feel with a small kitchen overlooking the dining room, and offers guests cooking that is similar to that of the original La Tasquería but with a more informal menu of popular dishes. Of course, you’ll find tapas, raciones and dishes that feature its trademark offal (casquería in Spanish), plus a whole host of other non-related dishes. Don’t miss out on classics such as the tripe, trotter and snout, alongside options such as gildas, croquettes, prawns with garlic, quail eggs, and cannelloni with a trio of meats.

Bib Gourmand • Traditional Cuisine. This unique restaurant, which started life as a simple “guachinche” (an unassuming family eatery serving home cooking and its own home-produced wine) has remained faithful to its “gastro-guachinche” concept through this culinary venture in Tegueste. It features a spacious, rustically inspired yet elegant dining room, views of the sea and coast, and informal, contemporary and highly personal cuisine based around Canary Island ingredients. This is accompanied by a clear desire to reinvent the islands’ recipes, and dishes that are plentiful and copious. The à la carte, featuring unique options such as the burrata made with fresh milk from the island’s cows (served with tomatoes from the farmers’ market in Tegueste) and the pork cheek with the restaurant’s own Listan Negro wine, is complemented by two tasting menus (6 and 8 courses). The chillout zone here is also used for private events.

Bib Gourmand • Traditional Cuisine. A family-run restaurant located in the town’s old quarter, where you can choose between the summer terrace and two attractive dining rooms, both with a rustic, regionally inspired ambience. In the kitchen, owner-chef Diego Higueras focuses on technically uncomplicated traditional cooking that remains faithful to local, seasonal ingredients and is increasingly focused towards a “zero miles” philosophy (as an example, he produces his own olive oil and many of the vegetables are sourced from his own kitchen garden). The chef’s specialities include scrambled eggs with Monachil black pudding, fried cod tacos with tomato, local beef tenderloin, and Marcelina, a typical dessert.

Bib Gourmand • Traditional Cuisine, Modern Cuisine. Cartes is a small town of particular interest along the historic “camino real” that once connected the region of Castille with the port of Santander. Here, in this 17C mansion that once served as the post office, chef Enrique Pérez offers his guests updated traditional cuisine that is delicate and lovingly prepared, with a focus on presentation and flavours that will leave their mark on the palate. The welcoming, rustically inspired dining room is complemented by a few tables beneath a balcony at the entrance – a perfect setting for a drink as you watch the world go by in one of the country’s most delightful streets!

Bib Gourmand • Traditional Cuisine. Sant Sadurní d'Anoia is the capital of sparking cava, so this restaurant provides a great opportunity to round off your day after a visit to some of its famous bodegas. Located in a central street in the heart of the town, it features a single dining room with a classic-contemporary feel, where owner-chef Sergi Torres creates updated traditional cuisine with a good sprinkling of creativity. Choose between an excellent set daily menu popular with guests, and a seasonally changing à la carte. The wine cellar features over 40 different local cavas.

Bib Gourmand • Traditional Cuisine, Modern Cuisine. Boneless pig's trotters and sweet potato curry cream; gyoza stuffed with pancetta and prawns, with Cantonese sauce and Chinese chives; grilled Iberian pork with sour apple cream, candied endive and demi-glace... This restaurant, located near the Plaza de Toros, continues to win over visitors and fill up every day. The restaurant, with a classic-contemporary atmosphere not bereft of a certain elegance, is expertly run by Manuel Soler and Esther Ovejero, with Manuel in the kitchen and Esther emanating kindness in the various dining areas (including the bar). What's on offer? Traditional cuisine with modern touches and a hint of fusion, often enriched with different daily specials announced at the table.

Bib Gourmand • Traditional Cuisine. A pleasant restaurant with plenty of personality that reflects the long love affair between owner-chef Ramón Piñeiro and his kitchen. Located in one of the main streets in Logroño’s old quarter, just a few metres from the cathedral, its heavily restored interior of open brickwork provides a warm and welcoming backdrop for cuisine that is strongly influenced by market availability and traditional home-style cooking that has been brought up-to-date and is constantly evolving (every day they make a different stew: Pochas, Caparrones, Patatas a la riojana...). Any of the dishes on the menu that showcase the superb vegetables of the Rioja are well worth trying.

Bib Gourmand • Andalusian. Looking for a modern, casual yet centrally located restaurant? Look no further, because La Cosmo meets these criteria and is located just a few steps behind the Cathedral. This restaurant, with an open kitchen and dominated by white tones, is committed to transparency and quality in everything relating to the product and its origins in a bid to highlight the value of local raw ingredients. Chef Dani Carnero, who has other businesses in the city (La Cosmopolita and Kaleja), is looking for a more direct and fluid culinary concept here, championing the Malaga tradition and seafood flavours. We recommend eating at the bar, watching the chefs at work, and don't miss the hake salad, a dish that the chef learned from his mother.

Bib Gourmand • Traditional Cuisine. In this small Pyrenean town, everyone is talking about La Cuchara de Ruba, a restaurant with the sole aim of perpetuating the legacy of Ramón Ruba, a leading name in the local hospitality sector. It could be viewed as the younger sibling of Vidocq (in Formigal, part of the Sallent de Gállego municipality), as chef Diego Herrero has brought his own cuisine here while respecting, to a certain extent, the essence of the erstwhile Casa Ruba. In the simple dining room, with its highly informal service, the menu (which changes almost every day) is contemporary in style and based around recipes from the Upper Aragón region. Signature dishes include the Pedrosillano chickpea stew, Iberian ham pancetta croquettes with organic chicken broth, and the highly surprising Oliván trout with pil pil and sautéed vegetables.

Bib Gourmand • Modern Cuisine. Impressively run by two brothers (Narciso front of house and Paco in the kitchen) who named this restaurant in homage to their love, since childhood, of dishes that are literally “eaten with a spoon” (cuchara). Occupying two floors, and more extensive since its renovation in a more contemporary style, its focus is on local and traditionally inspired cooking with a modern touch, with lots of attention to detail and daily specials influenced by market availability. Make sure you try the salmorejo, the veal croquettes, the mini-patatas bravas, the flamenquín, and classic dishes such as oxtail.

Bib Gourmand • Contemporary. One of those situations in which a restaurant has reinvented itself along with the careers of the couple at the helm. Here, José Vicente has given a new lease of life to the original family-run bar, while María abandoned her job as a biologist to give free rein to her true passion. In this bright eatery, featuring a large glass-fronted wine cellar and a meticulous interior, choose between an interesting à la carte and a set menu that showcases the recipes of the Alto Palancia area (l’Alt Palància). These range from delicious, updated takes on traditional recipes to bolder creations inspired from further afield (the Vietnamese vegetable nem and the flavours of the fritters made with a brandade of cauliflower and sriracha came as a pleasant surprise). They also produce their own olive oil (Essentia Oleum) that can be purchased here.

Bib Gourmand • Contemporary, Modern Cuisine. In the centre of La Granja, opposite the post office and just a few minutes' walk from both the Royal Palace and its beautiful gardens. Its name (translation, The Foundry) is not a trivial detail, as it is located inside a building with a long history that provided both the Royal Palace and the old hospital with its plumbing. Today, after some great interior design work, it is set out with several spaces of unique ruggedness: the bar, the main dining room where the forge used to be, the terrace-patio of the infirmary... What does it offer? À la carte service (we particularly liked the oxtail ravioli and foie gras sauce) and two set menus featuring updated traditional cuisine, one à la carte and a larger one called XL.

Bib Gourmand • International. Are you familiar with the term"market bistronomy"? It is the concept created by chef Fabrice César to refer to his proposal, defined in his own words as... 'a fusion of haute cuisine and accessible prices, combining French tradition with international influences'. The centrally located restaurant, in an old stone house with several dining rooms and a charming patio-terrace, is run by the French chef together with his wife, Montse Carné, who treats all diners with the utmost care and professionalism. Here, local products with Mediterranean roots always act as a common thread, taking shape through three set menus: Bistronómico, Del Chef and Descubrimiento (from which some dishes can be enjoyed at a fixed price, like with an à la carte menu).

Bib Gourmand • Traditional Cuisine, Regional Cuisine. Famous for its artisanal blankets and bedspreads, Val de San Lorenzo is a small village just a few kilometres from Astorga in the heart of the Maragatería region in the province of León. This restaurant, occupying an old stone house that was once used as a dairy (hence its name), boasts a decidedly rustic yet meticulous decor which provides the backdrop for an à la carte of traditionally based cooking (cured meat croquettes; “false” duck risotto with wild mushrooms; pistachio biscuit with raspberry mousse and lemon ice-cream etc), impressively complemented by a tasting menu (served to the whole table) and its famous “Cocido Maragato” stew (available by pre-order only). You’ll also find a handful of cosy guestrooms and, in a nod to local history, a loom that is over 300 years old. If you have time, make sure you visit the local textile museum, the Batán Museo.

Bib Gourmand • Traditional Cuisine. The essence of this restaurant remains unaltered in its new location on Avenida de Brasil, where it is run with total dedication by María Brufau and chef Marcos Toranzo, the latter trained at the Luis Irizar cookery school and at the award-winning El Ermitaño restaurant. In this contemporary setting featuring touches of elegance, choose between an à carte featuring big-hearted traditional cuisine which is impressively complemented by two tasting menus (Los Clásicos and the seasonally inspired De Temporada).

Bib Gourmand • Traditional Cuisine. Its owners describe La Martina as “a little gem”, an apt description given that this pretty restaurant occupies part of their own home! Situated in a residential district of chalets on the outskirts of Tarancón, this bright, charming restaurant is striking for its classic-contemporary decor which boasts numerous tasteful details and a predominantly white colour scheme. La Martina features an attractive dining room with a fireplace at one end, plus the Salón de Cristal, a pleasant glass-fronted porch. The cuisine has its roots in the region, reinterpreting the specialities of La Mancha through modern techniques and presentation.

Bib Gourmand • Traditional Cuisine. With its location just a few steps from the Retiro, this restaurant is usually full every day and is well worth considering if you find yourself close to this stunning park. With a history dating back over a half a century, this family-run business has had a facelift and now features a more contemporary bar plus a Nordic-inspired dining room. The culinary theme remains the same, however: honest cooking on an extensive à la carte that always features a game dish, plus excellent set menus (Clásico and Degustación). The prawns in batter dish is one of the most popular on the menu here.

Bib Gourmand • Contemporary. With a name that translates as “the black sheep”, this gastronomic restaurant is gradually winning over a larger flock of clientele! The young couple at the helm, Rafa Bautista in the kitchen and María Vegue overseeing the dining room, put their life and soul into every sitting, serving modern dishes with a traditional flavour that showcase the ingredients and produce of the Somontano de Barbastro area but with a constant nod to the south of the country as a reminder of the chef’s roots. Their menu focuses exclusively on two carefully curated tasting menus. We particularly enjoyed the “leche texturizada de Sieso” dessert, made with milk from the Villa Villera farm.

Bib Gourmand • Regional Cuisine. 'A journey is made easier with bread, cheese and wine' goes the popular Spanish saying above the entrance of this local eatery that is a staunch champion of the flavours of yesteryear. This attractive restaurant, in what was once the house of the local pharmacist, features welcoming, rustic-style dining rooms occupying the property’s different bedrooms. The proposal? A strong Aragonese flavour based around local products that are used in dishes such as borage, mushrooms and potatoes, and the delicious stewed meatballs (albóndigas estofadas) and, of course, the emblematic Ternasco de Aragón PGI roast lamb, cooked in the La Rebotica style. Let yourself be guided and... discover the local wines as well!

Bib Gourmand • Fusion. A unique, surprising and somewhat eclectic restaurant which, despite its young age, clearly demonstrates the chef’s passion for cooking. In the kitchen, chef Elena García conjures up a contemporary, fusion-inspired à la carte that introduces cooking from different parts of the world to the palate, from the recipes of Latin America to the sublime tastes of Spanish cuisine and the intense flavours of Asia. Media-raciones, plates for sharing and highly interesting dishes that don’t feature on the menu are also available. One dish that we enjoyed in particular was the mussels with a green curry sauce – a delicious fusion between Galicia and the exotic flavours of India.

Bib Gourmand • Traditional Cuisine. Any description of La Taberna de Almodóvar inevitably requires words such as tradition and passion that bring to mind the grocery store where this family first started serving food in Almodóvar del Río. With its spick-and-span classic decor, this restaurant in Córdoba has retained the essence of that first incarnation, reproducing regional cuisine that fully respects authentic local flavours. Make sure you try the trying the famous “Almodóvar” croquettes, the egg-based “Revuelto del Cortijo”, and the legendary “Mazamorra”, a cold soup similar to “ajoblanco”, albeit thicker, that is said to be the forerunner of Córdoba’s “salmorejo”.

Bib Gourmand • Regional Cuisine, Traditional Cuisine. A restaurant that has already enjoyed success in the town under the name La Taberna (the owners also have another eatery in Córdoba called La Taberna de Almodóvar) and has reopened its doors as La Taberna de Cuatro Caminos. Simple terrace, a bar boasting a touch of local colour, plus three dining rooms, all of which are traditional in feel but feature unusual Andalucian detail in their decor. Tasty, regionally inspired cooking with a focus on substantial yet attractively presented local dishes and popular specialities that include its famous croquettes, along with Mazamorra de Almodóvar and Salmorejo Cordobés.

Bib Gourmand • Traditional Cuisine. A rustic-cum-contemporary restaurant that oozes tranquillity, simplicity and a sense of calm – virtues that largely stem from its location within an equestrian club on the outskirts of Málaga, behind the hills that frame the city. Here, you can enjoy updated traditional cuisine that will leave its mark and linger long in the memory thanks to its focus on ingredients sourced from the soil and sea which maximise Mediterranean flavours in simply prepared slow-cooked dishes, mainly on the open grill. If possible, book a table on the delightful terrace.

Bib Gourmand • Contemporary. La Tarara is one of those restaurants where, having worked in renowned restaurants around Spain, its owners decided to return to their home region to start this highly personal project. Fronting a square in the centre of town, the restaurant boasts a pleasantly surprising contemporary feel along with a few unusual decorative details such as verses from La Tarara by Federico García Lorca (the children’s song from which it takes its name) adorning the walls. The cuisine here is an updated version of traditional Andalucian dishes, in which almost all the ingredients are sourced locally or from the province of Cádiz. Make sure you try its version of the Italian “payogiana” as well as the croissant of red tuna tartare. The tasting menu here is announced “by word of mouth”!

Bib Gourmand • Traditional Cuisine. Here, on the outskirts of this small village in Zamora province, young chef Pablo González has taken over the reins of this simple yet characterful restaurant with a gabled roof and a decor of agricultural implements. In the semi-visible kitchen, the focus is on an updated take on traditional cooking typified by standout dishes such as the crispy shrimp omelette with a slightly sweet touch thanks to the addition of a hint of quince, and the confit of pig’s ear cooked at low temperature, with a dried tomato and mussel salsa brava. While you’re in the area, we also recommend visiting the highly original Museo Grand Central, a museum displaying models of battleships, naval vessels and trains.

Bib Gourmand • Traditional Cuisine. A gastronomic institution in the city that opened its doors in 1926 and has now been run by three generations of the same family. Located on the first floor of a 19C building, it features a classic-contemporary dining room which is accessed via a staircase lined with old photos of the restaurant and its founder, Ángela Bilbao, who came here from a village in Vizcaya province with her husband, a native of Burgos, and set up the original “casa de comidas”. Here, you can enjoy time-honoured cooking that features game, wild mushrooms in season, traditional offal dishes, cod, roast baby lamb etc.

Bib Gourmand • Contemporary, Rice Dishes. A restaurant that has been passed down from the parents to their children and, as a result, is enjoying a new lease of life! Despite this, its true essence, from its early days as a simple fishermen’s bar, remains. This impressively updated restaurant with huge round windows just a few metres from the port boasts a thoroughly modern à la carte with a nod to Asia (dumplings, Thai sauces etc) and an excellent choice of rice dishes. One of its unique features is that the chef’s father is himself a fisherman who has his own boat that he takes out every day, hence the quality and freshness of fish served here.

Bib Gourmand • Traditional Cuisine. Given its location in the 18C One Shot Palacio Conde de Torrejón hotel, this restaurant in Seville’s historic centre is easy to find. The restaurant, which has its own entrance to the side of the building and has its main dining room on an attractive covered patio, is run by a chef who prepares traditional cuisine with a contemporary touch. This is showcased on the à la carte and on an interesting tasting menu which is completely focused around Iberian pork (including the desserts!). Dishes you’ll find here include creamy rice with pig’s trotters and rice, “lagartito” of Iberian pork en papillote with cod, plus different types of game.

Bib Gourmand • Home Cooking, Regional Cuisine. This family-run restaurant, just a few metres from the palace designed by Gaudí, boasts a spacious dining room featuring ochre walls and wood furnishings that create a very welcoming feel. Although it offers other dishes based around local and regional ingredients, the undoubted star of the show here is its signature and ever-present “Cocido Maragato” stew (closed price menu, wine and coffee included). The unique feature of this dish is that, contrary to usual practice, it is served in reverse order with the meat first, followed by the chickpeas and lastly the soup. You can also purchase Las Termas’ delicious chickpeas if you’re keen to cook them at home!

Bib Gourmand • Traditional Cuisine. Impressively run by two siblings, this restaurant adopted its name in homage to the chef at La Ancha, a popular restaurant in Madrid that was founded by his grandfather in the 1930s. Las Tortillas de Gabino is located in the heart of the city’s Chamberí district, where it features a cosy entrance hall, a private section, a glass-fronted wine cellar, and two contemporary dining rooms which interconnect via a corridor that leads to the kitchen, which is always visible to diners. The updated traditional menu is complemented by a superb choice of omelettes (tortillas), the most popular of which are the traditional potato-based Velazqueña, and the Trufada.

Bib Gourmand • Regional Cuisine, Contemporary. A restaurant with a rustic atmosphere that is considered a classic destination in the Valle de Tena. Occupying what was once a stable, it is now run by a young couple, with Sergio Sainz at the helm in the kitchen and Carla Frigolé in charge of the dining room. Lavedán has definitely moved with the times while retaining its full personality through its focus on the culinary traditions of the Aragonese Pyrenees area and its 'mountain gastronomy'. The cooking here is based around an updated take on local and regionally inspired dishes (their wild boar tongue in elderberry marinade won the award for Best Marinade in Spain at Madrid Fusión 2025), with a choice of ordering à la carte, a daily set menu called Chicorrón or a tasting menu called Borina en a val.

Bib Gourmand • Fusion. An unpretentious, friendly and informal restaurant whose aim is for diners to discover culinary pleasures in good company; in fact, this is reflected in its motto: ‘To share is to enjoy’. Owner-chef Silvia Vives is committed to contemporary cuisine that combines flavours and ingredients from different parts of the world (with clear influences from both European and Japanese gastronomy) to create consistent dishes showcasing delicate textures and meticulous presentation. The service revolves around two surprise tasting menus: Mini gastro and Viajero (the latter only with prior reservation).

Bib Gourmand • Traditional Cuisine. Asturian “fabada” stew, squid cooked in its own ink, tripe, pig’s trotter and snout give a strong indication of the culinary focus here. Le Bistró occupies the porch of a property that also plays host to the El Retiro fine-dining restaurant, but with its own charming rustic ambience and identity. Here, award-winning chef Ricardo González Sotres conjures up traditional Asturian cuisine that is fully respectful of both ingredients and flavours, in so doing offering a sincere insight into this region, accompanied by highly delicate textures and a nod to fusion cooking. Don’t miss his braised “pitu de caleya” chicken dish with a mole sauce, which pays tribute to the many Spanish who emigrated to the Americas, especially Mexico, and who returned home after making their fortune there.

Bib Gourmand • Catalan. A pleasant and well-run family-owned restaurant that has the perfect balance between passion and professionalism. It features three modern and functional dining rooms serving an updated take on regional cuisine that aims to bring personality to every dish, with a focus on locally sourced and, where possible, organic ingredients. Choose between several interesting menus, including a tasting option that requires pre-booking, which is complemented by a varied wine list. One speciality that you won’t want to miss is the rice casserole with butifarra confit and pork rib.

Bib Gourmand • Contemporary. The López sisters, with Irene in the kitchen and Eva in charge of front of house and wine, surprised us in this centrally located aristocratic property, the former family rooms of which been transformed into comfortable, classic-style dining rooms. The chef, who previously studied chemical engineering, has taken advantage of her knowledge in this field by applying the principles of molecular reactions to her recipes, which are unsurprisingly based around local ingredients. On the à la carte, which is complemented by two tasting menus (Origen and Inspiración), you’ll find unmissable dishes such as the impressive grilled Iberian pork shoulder with a pistachio pesto and shitake and onion sauté (prior to being slow cooked, the meat is marinated in soy and mirin for 24hours). As you would expect, the wine list is heavily focused towards wines from Jumilla.

Bib Gourmand • Basque. This typical Bilbao “botxero”, a classic feature of Bilbao’s restaurant scene, opened its doors in 1878 under the name Bar Colón. Today, following its impressive renovation which has seen it retain much of its authentic character, it is one of the most interesting restaurants in the city’s old quarter. Its beautiful bistro-style interior provides the backdrop for an impressive à la carte (including “media ración” options) that features Bilbao’s most representative and typical dishes, all presented with a contemporary flair, alongside two enticing tasting menus: “Gourmand” and “De Bilbao de toda la vida”. Don’t leave without trying the legendary grilled prawns!

Bib Gourmand • Modern Cuisine. Los Sentidos occupies a restored house with an imposing stone façade in the centre of town, behind which the contemporary design of its dining rooms comes as something of a surprise (the main room stands out, in particular, as it is brighter and overlooks an internal patio). Owner-chef Juan Pablo Gámez is strongly committed to contemporary cuisine that showcases the bygone flavours and history of Jaén, adapting regional recipes with his modern culinary techniques. The à la carte, which always features plenty of daily suggestions, is complemented by two tasting menus: “GastrÓleO”, which extols the virtues of extra virgin olive oil; and “Un guiño a la TIERRA” (literally, “A Nod to the Land”), the latter only available by booking ahead.

Bib Gourmand • Traditional Cuisine. This bright, welcoming restaurant just 100m or so from its elder sibling, the award-winning Ca l'Enric, is run by chef Isabel Juncà, who shares her passion for seasonally inspired traditional cuisine through affordably priced day-to-day cooking that definitely does not skimp on flavour. The à la carte, featuring savoury rice dishes, grilled fish and meat, and delicious cannelloni, is complemented by different seasonal suggestions plus an inexpensive yet well-crafted weekday menu. One dish that we can highly recommend, the finishing touches to which are added at your table, is the ajoblanco with a tartare of anchovies and strawberries.

Bib Gourmand • Traditional Cuisine. Under this intriguing name, which is a celebration of an almost forgotten dish from Extremadura, this simple restaurant attempts to revive traditional regional flavours from a modern perspective. The young duo at the helm, Josemi Martínez and Mercedes Rincón, are embarking on their own personal project here after working in some of the finest establishments, some even outside Spain. Both chefs, who throughout their careers have always been ambassadors for the products of their home region, uphold traditional Extremaduran recipes using modern techniques and the best local seasonal produce, bringing them to our palates through their à la carte menu and two tasting menus (Corto and Festival). Standout dishes? Don't miss the unique grilled Extremaduran ensaimada, the boneless Verato-Retinto kid and, above all, their multi-award-winning smoked cheese tart.

Bib Gourmand • Contemporary. Occupying a townhouse in the mountains around Madrid, this restaurant features a patio-terrace at the entrance and a rustic and unpretentious bistro-style interior. Choose between a concise à la carte (including “raciones”, half-portions, and even quarter-portions for some dishes) with no little creativity and a strong focus on dishes designed sharing. These dishes change regularly (on this visit we thoroughly enjoyed the red tuna with a pepper-flavoured butter, and the succulent meatballs made from 7-year -old ox from Buitrago de Lozoya) and are usually based around ingredients sourced locally or from the nearby region, and enhanced by an exotic touch. Excellent technique and meticulous presentation add to its appeal.

Bib Gourmand • Italian. For an Italian dining experience with a difference, look no further than this restaurant where what is on offer will come as a pleasant surprise. Located close to the Glorieta de Bilbao, it boasts a youthful, bistro-style ambience with an open kitchen, a bar counter for dining, plus a dining room (with a decor halfway between hipster and industrial and featuring alternating high and low tables). The Italian-inspired menu, with its creative, fusion-style influence (as demonstrated by the agnolotti with parmesan, pine nuts, homemade butter and fried sage), features sections devoted to tapas, starters for sharing, and interesting pasta options alongside a choice of main dishes. The basement is used as a private space, as well as being home to the fresh pasta-making machine.

Bib Gourmand • Seafood. One of the best places for top-quality fish and seafood in Santiago. The success of this restaurant situated about 6km from Santiago is undoubtedly down to its superb ingredients, although the building itself is unique – the restaurant occupies an imposing renovated house which is a listed cultural monument. It also boasts an attractive garden with a summer terrace, a private bar and a number of contemporary-style dining rooms occupying what were once the bedrooms. Make sure you try the main speciality here (lobster with rice) as well as some of its popular stews (gurnard, brill, turbot, lobster with broad beans, plus spider crab in season).

Bib Gourmand • Mediterranean Cuisine. Here, the culinary experience is considerably enhanced by the setting in a beautiful farmhouse teeming with history. This stone building, whose origins date back to the end of the 17C, was the summer residence of the writer Caterina Albert y Paradís, who was much better known by the pseudonym of Víctor Català. In its dining rooms, all with high ceilings and rustic in feel yet with a few modern touches, enjoy Mediterranean cuisine with a French influence (note the traditional and delicious French rum baba on the dessert menu) which is always well presented and inspired by locally sourced ingredients. Its enticing set menus can be enhanced by a concise list of cheeses.

Bib Gourmand (Green Star) • Pork, Regional Cuisine. Located in an industrial unit on the outskirts of Lekunberri, Masakarada is a highly unusual and interesting eatery where everything revolves around the breed of pig known as "Pío Negro" or "Euskal Txerri" (there's even a life-size replica of it right at the entrance). The restaurant is perfectly complemented by a shop selling charcuterie, cheeses and fresh meat (jowl, cheek, and special Spanish cuts such as “secreto” and “pluma”). The business operates a 360° strategy that involves the rearing of "happy pigs" in complete liberty in the area around the nearby town of Arruitz. The cuisine here is showcased on two tasting menus: Maskarada and Suletina.

Bib Gourmand • Contemporary. Behind the name, a Basque term for the mast of a ship, you will find a tremendously honest establishment that seeks to pay homage to Basque-Navarrese cuisine. The simple premises, in a pedestrianised street just a few steps from the beach, has been conceived as a contemporary eatery, with the soul of a bistro, where seasonal produce and market cuisine are the clear signs of identity, working regularly with small producers and fishermen from the area. Interesting fact: During dinner, the tables are decorated with candles in bottles, creating a cosy atmosphere.

Bib Gourmand • Modern Cuisine. You’ll soon realise that this is a typical “taberna” but with a difference – something that they are keen to emphasise on the windows of the front door. This eatery, with a bar at the entrance and a simply furnished dining room to the rear, is run by Javier Vega and Blanca Martínez, two cooks (and a couple) who have previously worked in prestigious restaurants such as DSTAgE (Madrid). Their cuisine is centred around taste memories from the past which aims to pay loyal homage to classic bar and “tasca” dishes, while at the same time reinterpreting these from a more contemporary gastronomic perspective and a focus on technique and creativity. The proposal, featuring surprising and delicate dishes such as potato, egg and onion (which looks like a flan), is available in two tasting menús: Olvido and Huella.

Bib Gourmand • Regional Cuisine, Traditional Cuisine. A restaurant with a classic-cum-regional feel in the historic quarter of this walled town. Behind the attractive stone façade is a two-storey building, the upper floor of which is contemporary and functional and the lower one boasting an elegant rusticity. The chef enjoys working with locally sourced products, particularly game and red meats cooked on the wood grill. Its themed food days dedicated to wild mushrooms (November-December) and truffles (January-February) are particularly popular. The colourful paper figures on the stairs are a reminder of the famous El Sexenni festival, which is held in Morella every six years.

Bib Gourmand • Contemporary. A restaurant with a good name in the local area, as the trade has been passed down from father to son for three generations. It boasts a good dining room, with fireplace, and a huge hall for events. Chef Javier Herráiz proposes an update to traditional Cuenca cuisine, always giving special prominence to stews and venison. On the à la carte you will find dishes such as a small glass of ajo arriero with apricot, cod with La Mancha ratatouille, or venison loin with pepper. Situated on the banks of the Júcar River, the setting is extremely attractive too, and they also manage four rural holiday homes!

Bib Gourmand • Traditional Cuisine. It’s very rare to come across a restaurant such as this one where every mouthful reminds us of our mothers’ and grandmothers’ cooking! Impressively run by three siblings (Aurora, Belén and José), its focus is on traditional La Mancha dishes teeming with flavour and with a strong emphasis on game (venison, red-legged partridge, wild boar etc) and beef from the Sierra de San Vicente. Highlights on the à la carte, which pays tribute to the female members of this family, include dishes teeming with character such as the “pisto manchego”, the fried breadcrumb and egg-based “migas del pastor & Huevos de gallina feliz”, the popular wild boar meatballs, and the innovative “El Barquero" cod.

Bib Gourmand • Traditional Cuisine. A family-run restaurant with lots of personality that is as popular as ever with customers, occupying the charming stone house in which Miceli’s female chef was born. Taking its name from the filaments (mycelia) that mushrooms use to extract nutrients from the soil, it features delightful facilities, in particular the idyllic terrace, partially covered by a glass porch and boasting superb views. The chef enjoys passing from table to table to greet guests and to explain her updated take on traditional Mallorcan cuisine, which changes daily in line with market availability. Choose between the à la carte, the daily set menu, and several tasting menus.