Best Restaurants in Salamanca

Michelin SelectedRepsol

La Bien Aparecida is named after the patron saint of Cantabria and brings that region's traditional coastal cooking to Calle de Jorge Juan in Recoletos, with chef José Manuel de Dios at the stove. Grupo Cañadío opened it in 2015 as its third restaurant. It's the Madrid sibling of La Maruca, and several dishes nod to Cañadío in Santander with the date 1981 stamped on them, including the signature Cañadío cheesecake. The carta runs from the house Russian salad and Cantabrian anchovies to creamy lacón croquettes, Santander-style fried squid, the Basque purrusalda soup and pan-fried Galician clams Cañadío-style, with line-caught hake served in green sauce, battered, or with pil-pil. There's also veal callos cooked to a Liébana recipe. A tasting menu runs €80, with an optional wine pairing for €42. It's listed in the Michelin Guide and holds one Sol in the Guía Repsol, and the room stays easy enough to talk in for business lunches.

“cocina tradicional bien actualizada”— Guía MICHELIN España

Michelin SelectedRepsol

El Gran Asador Lecanda opened in April 2023 on Calle Lagasca in Recoletos, on the same site where chef David Lecanda began his Madrid career back in 1998, and it quickly became a reference for popular Basque grill cooking. The kitchen works entirely over fire, in the tradition of the old Basque farmhouses and gastronomic societies: fish rests on Orio-style tubular grills or Getaria-style bream cages, and Lecanda was a pioneer in keeping his own tanks of live king crab from the Barents Sea. Chuletones are priced by the kilo, from domestic Angus at €95 up to select aged Rubia at €130, alongside Lecanda's marmitako, a refined fabada and Lidia bull's oxtail. It's recommended in the Michelin Guide and holds one Sol in the Guía Repsol, and it opens every day from 13:00 to midnight with no break.

“la nueva (y actualizada) gran parrilla vasca de Madrid”— Con El Morro Fino

Michelin SelectedRepsol

Amós is chef Jesús Sánchez's Cantabrian restaurant inside the Rosewood Villa Magna on Paseo de la Castellana, bringing the traditional, ingredient-led cooking of Spain's northern coast to Madrid in a quiet, elegant room with garden dining. It opened in November 2021. The carta opens with a smoked-bonito Gilda with caviar and Cantabrian anchovies, and runs through 'our famous' hake in green seaweed sauce, verdina beans with hake cheeks and beef tenderloin with Picón Bejes-Tresviso cheese sauce. Esencia, the tasting menu, costs €140 with VAT and walks the table through the house's greatest hits, from the Gilda to the hake to a peach and passion-fruit escabeche, with an exclusive wine pairing for €100. At midday Wednesday to Friday, the more accessible Amós Formula runs €49 with water and coffee included. It's listed in the Michelin Guide, holds one Sol in the Guía Repsol and sits at #449 on OAD's Europe Top Restaurants 2025.

“espectacular menú degustación cántabro en el Hotel Villa Magna”— Con El Morro Fino

Michelin SelectedRepsol

Chef Patxi Zumarraga trained at elBulli, The Fat Duck and Nobu London before co-founding Fismuler, then left at the end of 2022 to open Haramboure with Patricia Haramboure, who'd worked alongside him there. They opened on Calle Maldonado in September 2023, in the space that previously housed Esbardos, in a stone-and-wood room styled after a Basque bodegón with antique and flea-market furniture. The kitchen cooks over oak and turns out cocochas and bacalao tripe, a Zalla onion tatin, boletus aereus brushed with beef fat and grilled, and scorpionfish served three ways. Every morning, separate from dinner service, Zumarraga runs a bocadillo de tortilla stand right outside for €5, in his own words: 'lo que me gusta, lo que me divierte.' Haramboure is recommended in the Michelin Guide and holds one Sol in the Guía Repsol.

Michelin SelectedRepsol

José Calleja, from Sanlúcar de Barrameda, spent more than 25 years in Madrid kitchens, including El Olivo and Goizeko Kabi, before opening Surtopía in January 2012. He calls it a little piece of Andalusia in Castellana, built on fish and shellfish from the markets of Cádiz and Almería, Ibérico from the dehesas of Huelva and Córdoba, and cheeses from the Sierra de Grazalema. The carta opens with shrimp fritters 'Plaza del Cabildo,' salmorejo and a king-prawn Russian salad, and runs through braised corvina Rota-style, sailor's rice and Ibérico cabecero glazed in sherry vinegar. The six-course tasting menu runs €80 for the table, with a Gran Sherry pairing at €35. The wine list keeps its own line: exclusive generoso wines, still Andalusian wines from native grapes like palomino and tintilla de Rota, and small-producer Champagnes. It's recommended in the Michelin Guide and holds one Sol in the Guía Repsol.

“sabores andaluces, especialmente gaditanos”— Guía MICHELIN España

Tora, tiger in Japanese, opened in 2022 as a contemporary Japanese taberna on Calle de Padilla, in the Castellana end of Salamanca, run as an intimate counter seating around ten. The kitchen folds Spanish and madrileño ingredients into Japanese technique: fusión nigiri like caramelised toro with oyster sauce and ginger, or wagyu A5 with foie, sit alongside Gillardeau oysters with ponzu and ikura, and a Madrid-style Wagyu tripe shio ramen made with callos a la madrileña that's served at lunch only. The carta is built for grazing across sashimi, usuzukuri, tartares, temaki and tataki, including a scallop with sweet miso and ramen reduction and an Asturian black-pudding gyoza with red-wine pears. It's listed in the Michelin Guide, and it's closed Sunday and Monday.

“nueva-gran taberna japonesa en el barrio de Salamanca”— Con El Morro Fino

Repsol

99 Sushi Bar Hermosilla sits on Calle Hermosilla, the stately boulevard stretch of Recoletos between Plaza de Cibeles and Puerta de Alcalá, where the dining rooms lean formal. The room itself is cosy and elegant rather than roomy, the kitchen is ingredient-led, and it's genuinely hard to get a table. Part of the wider 99 Sushi Bar group, the menu runs to dishes like crispy rice with wagyu bacon and a wagyu carpaccio gyutataki from Kagoshima. It holds one Sol in the Guía Repsol, and it's closed on Sundays, with evening-sitting hours that can vary, so it's worth confirming the time when you book.

“restaurante japonés con buenas materias primas”— Guía MICHELIN España

Tetsu opened on January 28, 2025 in Recoletos, founded by three culinary students from the MOM Culinary Institute: Miguel de Aguilar, João Kather and Sergio Tamayo. It's a young, ambitious teppanyaki project cooked live at a counter of five chrome griddles, where Japanese tradition meets a contemporary, Mediterranean-leaning eye. The griddle turns out clams under a bell with beurre blanc dashi and fennel oil, Amela tomato in cold onion dashi with umeboshi plum, sea bass cured in shio koji and served with Madrid stew broth and chickpea purée, and wagyu A5 with Galician sea urchin. At the 2025 Premios Metrópoli it picked up a mention in the Restaurante Revelación category, and it also placed #576 on OAD's Europe Top Restaurants 2025. It's listed in the Michelin Guide.

“la barra teppanyaki (liderada por chefs veinteañeros) que está revolucionando Madrid”— Con El Morro Fino

Bib Gourmand

La Barra de la Tasquería occupies Calle del Duque de Sesto 48, the room where Javi Estévez first opened La Tasquería before it moved on, and chef Adrián Collantes, Estévez's longtime right hand, now runs it as a more open, casual take on the original's casquería. Callos are cooked over three days, the pork snout is confited then fried and topped with fabada foam, and there are veal sweetbreads, lamb sweetbreads, brains and confit pig's ear. His jamón ibérico croquette was a finalist for the world's best croquette at Madrid Fusión 2025, and his steak tartare won the Campeonato de Steak Tartar at the Fòrum Gastronòmic in Girona. Beyond offal, there's three-meat cannelloni, sirloin rice and an egg flan for dessert, with many dishes served as a full or half ración. It holds a Michelin Bib Gourmand.

Bib GourmandRepsol

Treze is chef Saúl Sanz's cocina de mercado on Calle General Pardiñas in Goya, built around the best seasonal produce, with suggestions that change almost daily. It started in 2010 as a neighbourhood bistro at number 13 of Calle San Bernardino, which gave it its name. It runs as two spaces: a large, bright dining room, and Treze Bar next door for the aperitivo, a glass of wine or a caña. Regulars on the carta include torreznos, Ibérico ham croquettes and ensaladilla rusa, alongside a veal-snout-and-trotter stew, veal sweetbreads, roast squab with gyozas and 40-day-aged beef chops; newer arrivals are brioche buns filled with slow-cooked beef in mole. A tasting menu runs €55 for an aperitif, two starters, two mains and dessert. Treze holds a Michelin Bib Gourmand and won its first Repsol Sol in 2023, and it's closed Sunday and Monday.

Repsol

Taberna Verdejo is chef Marian Reguera's casa de comidas in Lista, where, as she puts it, roots and tradition rule: traditional food gently renewed, cooked the way her mother and grandmother did. It opened around 2015 on Calle Espartinas before moving to its larger home on General Díaz Porlier. She worked hotels and restaurants from Expo '92 to the Hotel Palace, El Arce and El Olivo before opening her own place. The house always keeps escabeches, salazones and fish and meat smoked over birch sawdust in the style of Iñaki Camba, including Graus butifarra and acorn-fed loin from Remedios Sánchez in Guijuelo. A quail skewer en escabeche won a Gourmet award in 2026. About 80 percent of dishes are cooked to order and the carta changes every season, so the house suggests coming back at least four times a year. It holds two Repsol Soles and is known as a hard restaurant to book.

Repsol

El Paraguas opened in 2004 on Calle Jorge Juan in Recoletos, and became the first restaurant of what grew into Grupo Paraguas, the Madrid group behind Ten con Ten, Ultramarinos Quintín, Amazónico and Numa Pompilio, among others. It remains the group's Asturian original: an honest kitchen built on quality, authenticity and simplicity, traditional and ingredient-led. House classics include verdinas with partridge and morels stuffed with foie. It holds two Soles in the Guía Repsol, with a wine list flagged as one of its strengths, private dining rooms, and a terrace on Jorge Juan. The kitchen runs all day, open every day from 12:30 to 02:00.

This is the Velázquez address of La Maruca, which also runs a room on López de Hoyos, sitting in Recoletos and listed in the Michelin Guide. It opened in 2013 as the first Madrid house of Grupo Cañadío's La Maruca. The room keeps a busy all-day feel, warm and cosy but consistently bustling, with a terrace and doors that open from 8am on weekdays even though the kitchen holds to lunch and dinner sittings. The carta covers cocido meat croquettes, bonito empanadillas, Santander-style fried squid, the Rula hake and baby squid with fideuá in its ink, plus mountain-style tripe and a heifer beef tartare. Desserts include the signature Cañadío cheesecake, dated 1981, tying it to the group's Santander original. Dishes suitable for coeliacs are marked on the carta.

“cocina cántabra en un local moderno y siempre animado”— Guía MICHELIN España

BiBo is chef Dani García's most travelled concept, launched in Marbella in 2014 as a looser, more accessible cooking than his fine-dining work, and it reached Madrid in August 2016. The 800-square-metre room on Paseo de la Castellana is strung with thousands of bulbs echoing the lighting of Málaga's feria, and the interior tends to register before the food does. The kitchen is international with Andalusian influences: BiBo Hits include an oxtail brioche and a Robuchon-style king prawn, and the carta climbs to shared cuts like a beef tomahawk. There's a weekend brunch, a Mexican menu on Wednesday evenings, and behind a secret door sits El Coleccionista, a hidden cocktail bar. It's listed in the Michelin Guide, and it runs late, to 1am every night.

“cocina actual de la mano de Dani García”— Guía MICHELIN España

Cañadío Madrid sits on Conde de Peñalver in Lista, the Madrid outpost of the well-known Cañadío in Santander and part of the same group as La Maruca. It's a classic, elegant room with a terrace, and the bar opens from 08:00 on weekdays, long before the kitchen, which runs 13:00 to 16:00 and 20:00 to 23:00 (to 16:30 at weekend lunch). The carta leans traditional Spanish: a Russian salad, burrata with fresh anchovies and pesto, rabas fried Santander-style, a bonito burger done tartare-style, and a steak tartare billed as a tribute to Alberto Chicote. Desserts include a lemon tart and a 1981 rice pudding. It's recommended in the Guía Repsol, and since the group publishes separate cartas for Madrid and Santander, it's worth checking you're reading the right one.

“comparte nombre con la casa madre santanderina”— Guía MICHELIN España