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In the past few years, Spain has rocketed up the popularity charts in terms for North Americans, and for many good reasons. Dollars go further, the people are warm, so is the climate, its history and landscape are rich and diverse, and recreation runs the gamut from world-class cycling and hiking to skiing, sailing, and tons of golf. But increasingly visitors are coming for Spain’s amazing food scene, which combines the best attributes of the Mediterranean basin and the influences of neighbors France, Italy and North Africa with homespun comfort food passion and centuries of local traditions.

But despite the down-home nature of Spanish cooking, its restaurant scene is highly elevated, ranking fifth among the world’s countries in Michelin stars, with more than the entire United Kingdom, more than all the now trendy Scandinavian countries combined, and more than the United States – despite being less than quarter size of Alaska, a single state. The Guide, launched in France in 1910, came to Spain just ten years later – and before it had shifted its focus to food or developed the current rating system. As long as there have been one, two or three stars awarded to the world’s best restaurants, Spanish chefs have been winning them in droves.

It’s always been a great place for food lovers, giving the world such staples as tapas, paella, fabled manchego cheese, acorn fed jamon iberico, more extra virgin olive oil than any country on earth, and for quenching adult thirsts, sherry, cava and rioja. Spain boats some of the world’s best seafood, on both its warm and cold-water coasts, especially anchovies, sardines, shrimp, squid, razor clams and octopus, along with amazing rice, wine and cheese. Its black pigs are legendary for pork, and its beef considered by many knowledgeable critics to be the world’s best.

Tapas of San Sebastian, Northern Spain. Jamon Iberico (highest quality spanish ham), cheese and sauce on slices of bread. Beautifully decorated.But in recent years it was molecular gastronomy that put Spain on the map, and the entire “modernist cuisine” trend, now global in scope, is largely associated with the shuttered El Bulli, long ranked the World’s Number One eatery, and its legendary chef Ferran Adria. El Bulli is closed but Adria’s brethren have taken up the mantel, especially in and around San Sebastian, the country’s Basque region, home to the world’s densest concentration of Michelin stars and several of the leading practitioners of molecular gastronomy.

Costa Brava: Arguably Spain’s most famous eatery, the 3-star El Celler de Can Roca in Girona has twice topped the vaunted World’s 50 Best Restaurants list, and is currently third. It focuses on traditional Catalan dishes and ingredients (lots of stews and thick soups, sweet and savory combinations, extensive use of pork, nuts, sardines, anchovies and Mediterranean vegetables including tomatoes, eggplant, and mushrooms) heavily updated with molecular gastronomy techniques. Local calamari is flash frozen with nitrogen to be baked into breadstuffs and olives are elaborately caramelized.

Costa del Sol/Costa Blanca: The region’s sole 3-star is Quique Dacosta in Denia on the Costa Blanca, halfway between Barcelona and the Costa del Sol. Its eponymous chef took up the El Bulli banner of full blown modernist cuisine but with a twist – Dacosta will only use ingredients procured within 50 miles of his restaurant.

Balearic Isles: For hardcore foodies, Mallorca has far and away the wealthiest fine dining selection in the island group, including the only 2-star, Zaranda. A young veteran of famed European kitchens including Dublin’s Patrick Guilbaud, London’s Le Gavroche, and Naples’ Don Alfonso 1890 (pictured right), chef Fernando Arellano first opened Zaranda in Madrid to rave reviews and a fast Michelin star before relocating to this famed beach resort. He takes a slightly molecular approach to some classic dishes – his Mallorca oyster includes a kitchen-made pearl that you can eat – and a wildly creative approach to others, like Italy’s classic burrata cheese starter reimagined from goat’s milk in a sea of strawberry and basil coulis.

One thing’s for certain, whichever region of Spain you end up exploring, you’re never far away from a great meal.

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( santosh chorage)