Plénitude
There is something magical about Grande Dame restaurants like Taillevant that has been a cornerstone of Parisian fine dining since 1946 but time has changed and Michelin has downgraded it to two stars. This is a move where diners would be challenged to discern why the downgrade. Maybe it is the rise of restaurants like Plenitude which got all 3 stars in one shot in 2022. The modern dining experience shimmers with the excellence of Chef Arnaud Donckele and his fanatical commitment to the French tradition of sauce. He commented that each sauce can take up to 4 years from conception to service. Each sauce is served in a small glass pan with a little spoon as you are urged to enjoy the taste of the sauce prior to indulging in the turbot, lobster, pigeon, or whichever ingredient has been selected for "bathing". Times change and Plenitude is a symbol of that.

Laurent Dubois
In 1962, French President Charles de Gaulle asked, "How can you govern a country which has two hundred and forty-six varieties of cheese? », and there are actually over 1,200 varieties of these cheeses! Well, the only solution is to visit Laurent Dubois, a decorated and beloved "fromager" who has dedicated his life to the selection and perfect presentation of artisan cheeses in Paris (nothing pasteurised or industrial here). His shop on Boulevard Saint-Germain is as cute as you would wish it to be; there’s another one on rue Saint-Antoine. He also presents a few gourmet kinds of cheese with artisan touches like fruit and nut additions that always sell out in 24 hours.

Restaurante Casa José
Fideua - a paella-like dish made with noodles from Gandia - was purportedly created by a chef's assistant who was trying to make a less appetizing paella so the Captain would quit eating so much and there would be more for the crew. Some of the original venues that prepared this dish have faded into the past but Casa Jose is an award-winning local restaurant dedicated to Fideua - steps from the beach - this is the perfect spot to try this magical cornerstone of Valencian cuisine.

Taberna Laredo
If you lived in Madrid this would be your go-to spot where the kitchen takes Spanish classics and updates them in a satisfying way. Order everything to share and pair with the excellent Spanish wine list. The rabbit ribs and potato tortilla with artichokes are unmissable.

El Pescador
Pescaderías Coruñesas is one of the world's most impressive seafood enterprises. They own the Opazo, Filandon, the legendary L'Hardy, and upscale Desde 1911. Each of these landmark restaurants serves the freshest seafood in Spain flown in daily from the fishing boats on the coast. Our recommendation is the 6th jewel in the crown: "El Pescador" where they boast about not using sauces to allow the freshness of the seafood to shine through.

Charolés Restaurante
Cocido, along with Callos, is the "other" dish named after Madrid. There are many places to try this massive banquet like the elegant version at L'Hardy or the more accessible versions at La Bola and Malacatin in Madrid but, for the ultimate cocido experience visit the beautiful town of Escorial with its Unesco-listed monastery. The heart and soul of this feast are garbanzo beans used to make the broth but the main event is the procession of vegetables, meats, bones and sausages that emerge with 26 ingredients on nine platters in three rounds. The ceremony at Charoles is cited as the best by chef Jose Andres and the newspaper El Mundo and we are sure you will be "de acuerdo". Featured on Monday, Wednesday and Friday with a required pre-order.

El Fogón de Trifón
Callos a la Madrileno is the defining and polarising dish of Madrid. Callos are tasty but some will never tolerate the texture of tripe. For fans, however, it is one of the most incredible experiences in the culinary capital of Spain. There are plenty of places to enjoy this specialty but for those in the know, there is only one destination: Fogon. This is a favorite of footballers and foodies alike.

Xolo tacos
Not for the faint of heart - these beef birria tacos are heart attacks on a tortilla. The beef birria is already rich and delicious - the addition of the bone marrow puts it over the top...double down on the onions, coriander and radishes to compensate. Also, the salsa is delicious. But regardless of the ingredients - these are well and truly delicious. One is in Tijuana and the original is on the road to Ensenada. They are equally great.

Colósimo
The whole menu looks great at Colosimo but the cheesecake is beyond belief. The recipe - like the restaurant - is rooted in Cadiz, Andalucia and indeed the cheesecake is made from queso Payoyo from Pueblo Grazalema in the Sierra de Cadiz. The part dry and part wet cheesecake is then topped with the same grated cheese and crumbled, crunchy, homemade cookies. since the cookie crust naturally becomes moist from the cake - the crumbled cookies add a wonderful crunchy texture. We all know cheesecake and foodies have long worshipped burnt Basque cheesecake - it's time to welcome Andalucian cheesecake to the party.

Los Huevos de Lucio
100-year-old Casa Lucio opened "Lucios Eggs" on the opposite side of the street of Casa Lucio restaurant and it is a treasure. Get the Huevos Estrellados con Chistorras - Broken fried eggs, squishy fried potatoes, and salty, punchy sausages. A Madrid classic. Pro move? Request the far back room.