Marti Grajales, 17
Try the gildas of cured meat with cheese, sweet potato bravas with siracha mayonnaise and black garlic aioli, or fried mullet with fennel and orange salad.

Beans provide fiber and minerals, and bonito, high quality protein and healthy fats.

Poet Artola, 29
Try the crab croquette, the octopus leg with truffle and cream cheese from the country and the scallop confit with barnacle seaweed.

With autumn, the mushroom season begins, and there is no better way to take advantage of them than with a good sweet rice.

Peris i Valero, 124
Sardine toast in coca de landa with smoked miso butter, Pepito fartó of Cabanyal titaina with tuna tartare…

Account altea, 39
In Mila they carry the Milanese to a higher level: What we call in Spain “breaded fillet”, In Argentina it is a dish with a thousand and one variants.

The start of autumn still gives us hot days and a gazpacho of fresh and delicate beets is always a good choice.

knights, 21
The Paccheri with Napolitano Ragú moves us to a family Sunday in southern Italy, where the pots cook for two days the veal.

The galley is one of the tastiest crustaceans and, at the same time, less known from our coast, ideal for a good rice.

Flaon is one of the most emblematic desserts of Ibiza and Formentera, a cheesecake with anise and grass-aroma that gives it a very refreshing touch.