There is a belief that haute cuisine It is not available to any pocket and that requires an economic status, but that is not always the case, and some of the new restaurants with two suns in the Repsol 2025 guide show that it is possible to taste the highest creativity, innovation and quality in Spanish gastronomy with an affordable price and throughout the geography.
Kamín Restaurant (León)
This restaurant in the Calle councilors number 4 In the city of León, traditional food joins with avant -garde, in some plates with an important emotional place that has earned him one of the new two soles in the Repsol guide of 2025. What stands out most of his letter is trying to surprise with recipes such as potatoes to the importance or lentils with sausage through the intensity of his ingredients with which his chef Mario Gómez cooks.
They have two main menus that are changing as Change the season of the yearone of them ‘origin’ is based on the most traditional dishes while ‘Kamín’ has a more creative side. The price of the first is around 55 euros, and the second in 85, and in both markets, seasonal and quality products, as well as include their own elaboration bread.
Kapppo Restaurant (Madrid)
This place opened in 2016 and since then it is considered “one of the main courage of traditional Japanese cuisine” in the city of Madrid under the chef Mario Payán. One of the things that most attracts attention is that it does not have a closed menu, but that its proposal is based on the ‘Omakase’ concept which means “I leave it in your hands”, so between 15 and 20 plates are available for diners, which are based on seasonal products.
Its fish come from 20 different species and undergo a maturation process of 3 to 26 days, which can be tasted in two zones: a wooden bar for twenty diners or a dining room with six tables, which includes a reserved area.
La Tasquería Restaurant (Madrid)
“Making casquería for those who do not like” is the motto and challenge of chef Javi Estévez that is located in the capital, and where the greatest performance is taken to different parts of animals, with traditional dishes and from the Madrid cuisine. Among its main recipes are the cheekbone taco with carabinero, pickled tongue salad, chipirón stuffed with cysts or rabbit kidneys to the loss. Has three different tasting menus that goes from 55 to 90 euros depending on the number of dishes they include.
Local trial restaurant (Murcia)
Right next to the Murcia cathedral is this experimentation kitchen restaurant with proximity product where Calasparra rice, mushrooms of the environment, spunta or Chato Murciano. Their two tasting menus have a name of the most peculiar and striking: ‘defibrillator’ and ‘endocardio’, with their main dishes being the stew of wild and cultivated mushrooms, the gross sole Au Beurre Blac and its cookie of its skin and caviar.
Restaurant Narru (San Sebastián)
This place is located on the ground floor of the Arbaso hotel, in front of the good shepherd cathedralin the center of San Sebastián and with the seasonal product as maximum. Its tasting menu is located at 120 euros, and has from entrants such as Ravioli de Rabo and Foie, main such as grilled pen or chestnut cream or desserts such as temperate cheese cream with red fruits. He has options for celiacs and vegans.
Greenjo Restaurant (Madrid)
Located in the Barrio de Salamanca, the Green Restaurant of the Chef Marian Reguera It offers a place where the proximity and classic product have the prominence with examples such as veal mollets or the meatball and sepia meatballs. Among its specialties are the pickles, salazones, homemade smoked and sausages, and it costs to eat between 35 and 60 euros, with cheese car option and salazones.
Villa Retiro Restaurant (Tarragona)
In a luxury and full hotel Terres de l’Ebre This restaurant in the province of Tarragona is located under chef Fran López, which is part of the fourth generation of a family dedicated to restoration. The main dishes are based on the essence of traditional cuisine, with market product, which is mixed with innovation and creativity, maintaining usual flavors in the area. This has made him among the best restaurant in the Tarragonenses regions of the Gourmand guide.
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