Anything from the Anadon family is pretty much a sure bet, and Casa Maca was an instant hotspot when it opened last summer. If you haven’t been yet, at least get yourself to the restaurant, which serves up meat, fish and vegetables every night during the summer (weekends in winter), all grilled over an open fire. As you’d expect, everything is local and organic, with many ingredients coming from their organic farm. Evenings are open air, there are often DJs and live acts, and their Airstream bar serves a mean cocktail; this is one special, atmospheric space.

Top tip:
Chef David Reartes is fast becoming known for his way of merging food trends and traditional Spanish recipes – think lamb cutlets with thyme and rosemary, grilled octopus, and entrecote, plus sides such as parmesan and paprika corn, sweet potato with mild curry oil, and tomato and green bean salad with pickled red onion and escarole.