ES+ | No.3 | 2025/2026 From innovative gastronomic experiences to others rooted in traditional cuisine, Spain offers an unparalleled culinary experience spread throughout its geography. To sample the flavours of the country, the Repsol Guide lists a total of 789 restaurants awarded Suns and up to 1,488 recommended restaurants representing the finest examples of Spanish cuisine. From haute cuisine to more affordable options, including disruptive menus and choices rooted in the local area, the Guide travels through cities and towns across Spain in search of dishes to excite even the most demanding palates. La Finca. Narea. An extraordinary, constantly Cooking uniting evolving experience three cardinal points The inspiring gourmet adventure led by Susi Díaz and José Jaime Batista and Alejandra Gnisci, one from Salinas and the María García began four decades ago, drawing inspiration other from Buenos Aires but raised in Malaga, embrace the from their grandmothers’ cooking. An old farmhouse with fusion of tradition and international cuisine: a crossroads over a hundred years of history is now home to La Finca, where stimulating experiences flourish. The convergence the life’s work of the chef who runs it alongside her husbandof flavours they showcase extends to starters with Latin and children. The restaurant, located in Elche (Alicante), American and Asian influences, along with Italian touches constantly updates traditional recipes with subtle and visuallythat can be detected in side dishes worthy of a nonna. Pesto stunning dishes that seek to highlight the rich vegetable larderand mortadella from Bologna come together with free-range of the Bajo Vinalopó region, as well as the fish and seafood chicken and ropa vieja in a space with panoramic views of from the sea that bathes its shores. The menu is based on the Cadiz municipality of Vejer de la Frontera. Batista and citrus fruits, aromatic herbs and flowers grown in its garden,Gnisci combine their experience working with professionals which have catapulted La Finca into the select group of 46 including Dabiz Muñoz, the Roca brothers, and the Triciclo restaurants with three Repsol Suns. Raised with the values group. Together, they converge in a multicultural perspective of hard work and tenacity, and without ever having set foot on gastronomy, with traditional and fusion cuisine enhanced in a cooking school, Díaz is proud to be self-taught and to by personal touches that make Narea a culinary experience have achieved great professional prestige and critical acclaim.worthy of a Repsol Sun. 129