These are the ten best restaurants in Europe, and four are Spanish

Alchemist Restaurant, in Denmark

The Alchemist restaurant, located in Copenhagen, has been chosen as the best gastronomic space on the European continent. His kitchen is characterized by the use of the avant-garde and by the constant reinvention of their experiences. “Just as the ancient alchemists sought to merge philosophy, natural science, religion, and the arts to create a new understanding of the world order, the goal of holistic cooking is to redefine and broaden our understanding of the world.” food concept», points out the restaurant team. In the space it is possible to enjoy “50 impressions accompanied by a drink pairing of your choice”, a journey that can last between 4 and 6 hours as they explain, and that arises from the hand of chef Rasmus Munk.

Restaurant Frantzen, in Sweden

With just 23 seats, three floors and more than 500 square meters of space, the three-starred Frantzén restaurant has been awarded the title of second best restaurant in Europe. Situated in Stockholm, has a single menu for lunch and dinner, where the pairing is guaranteed —with and without alcohol, always to the taste of the diner. “The food is pure understated class with a balanced flavor structure, refinement, individuality and a Japanese touch,” says the chef. Sergio Hermann. The group has spaces in Singapore, London, Dubai, Shanghai and Bangkok.

Asador Etxebarri, in Vizcaya

The Basque space opens the ban on Spanish restaurants. Etxebarri thus becomes the best Spanish restaurant in Europe, and the third best on the continent. Lead by Bittor Arginzoniz, the space offers a menu valued at 264 euros, not including drinks or pairing, in a single service at noon. The Michelin guide defines it as “a culinary temple»in which the chef’s proposal shines, characterized by «offering haute cuisine on the grill, for which he plays with different types of firewood», in addition to a curious system of pulleys to manage the different cooking times.

Bagá Restaurant, in Jaén

Pedro Sanchez Jaen he leads this project after having worked in kitchens such as the one at Relais Chateau de Bagnols; in France, Martín Berasategui; in Lasarte, or Tragabuches by Dani Garcia; in round. Now, Bagá is made with the position as the fourth best restaurant in Europe according to the Opinionated About Dining guide. He has achieved it with a “simple but intense in flavors and textures, taking as their banner dishes as personal as Motril shrimp with partridge pickle, kid kidneys with caviar, cow tartare with smoked eel or coconut, honey and truffle custard”, they explain from the restaurant.

Since 1911, in Madrid

Since 1911 it has been a tribute to the sea, to the fishing tradition and to the good marine product with which it is possible to work in Spain. So, A Coruña fishmongers has developed this project together with María Juliana Azpíroz and Evaristo García, who after a lifetime dedicated to fishing fulfill their father’s dream, evaristo garciato open a restaurant. Nordic-inspired in its distribution and decoration, in the space it is possible to enjoy dishes made with artisan techniques that manages to maintain and enhance the properties of fresh fish and shellfish, among which the wood-fired oven shines.

Schloss Schauenstein, in Switzerland

“Deeply rooted in Graubünden, spirit and arms open to the world.” This is the cover letter of Schloss Schauenstein, sixth best restaurant in Europe. In this space you are in Fürstenau, and your objective is clear: to make your diners escape the noise, disconnect and enjoy your rooms and culinary proposal in a privileged location: an old castle in the middle of nature. This is characterized by containing all “the taste of the mountains from Grisons, seasoned with a lot of curiosity and a dash of wanderlust’, and features three Michelin stars and a green star.

Quique Dacosta Restaurant, in Denia

Quique Dacosta He is one of the most recognized chefs in Spain, and has also received a large number of awards internationally. the chef takes six years forming part of the OAD selection consecutively. With three Michelin stars, his kitchen has always sought to create a new Valencian proposal, something that she began to do late 80’s and early 90’s, always with a window open to the world and different cultures. The surrounding environment, the Mediterranean Sea and Montgó Natural Park, mark part of his personality and his culinary proposal.

Geranium restaurant, in Denmark

The restaurant is located on the eighth floor of Fælledparken, in the center of Copenhagen. They have different spaces according to the needs of the diner, the views they are looking for and the privacy they want. Under the name of ‘The Summer Universe’, its menu is a living reflection of the philosophy of the space: paying homage to Danish nature. “Dynamic means force and represents the living formative forces of nature,” the team notes. “These forces are not visible, but their biological ‘footprints’ are,” they say. Run by chef Rasmus Kofoed, the space has already been awarded the title of Best Restaurant in the World by The World’s 50 Best Restaurants in 2022.

Lido 84, in Italy

Giancarlo and Riccardo Camanini They are the heads and leaders of this Italian project. Currently they have several menus, as well as a letter. The most outstanding of them is his proposal ‘oscillations’, which can have seven or nine passes to suit the diner and is around 130 and 150 euros respectively. Both chefs highlight their enthusiastic desire to share with the guests the long investigation that led to the creation of each dish, the choice of each technique to be developed and the process of transforming the raw materials. The red guide has awarded them a Michelin star, and highlights the good size of the portions and the attention of both brothers.

From Librije, in the Netherlands

Since Jonnie Boer became chef at De Librije restaurant, the professional has done nothing but catapult the space to the top of the restaurant world. Shortly after buying it and becoming the owner with his wife Thérèse, the michelin guide began to award them with their famous stars, something that meant that in 2004, De Librije already had three stars in the red guide, thus positioning itself at the top of the Netherlands since then. With a culinary base with pure ingredients from suppliers in the area as fundamental pillars, the team speaks of the proposal as “a world where recipes feel like secrets, ingredients like miracles and gastronomy like perfection.”