Sun-baked landscapes, avant-garde laboratories, and a fierce, unyielding passion for life set the stage for this staggering exploration of the country that completely rewrote the rules of modern gastronomy. Filmed in 2008 for the fourth season of No Reservations, this journey through Spain captures a pivotal moment in culinary history, right at the absolute epicenter of a global revolution. The food scene here is a breathtaking study in extremes, seamlessly bridging the gap between hyper-traditional, perfect tapas counters and the mind-bending, molecular wizardry of the world’s greatest kitchens. The narrative angle is one of absolute awe and deep surrender, acknowledging that the culinary crown had officially crossed the Pyrenees from France to the Iberian Peninsula. It is a spectacularly delicious, historically vital tribute to the mad geniuses and the traditional artisans who elevated cooking to high art. Indulge in this expertly curated roadmap to the most essential tables in Spain.
When Anthony Bourdain visited Spain on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 4, episode 17. It first aired on August 18, 2008.
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DISH – “Spain’s Finest Seafood” – Anthony Bourdain Spain
WHAT IS IT?
Anthony Bourdain ate canned seafood like razor clams, oysters, mussels and tuna.
“Rest assured this stuff bares no relationship to the can of smoked oysters you ate stoned and desperate in the morning back at college. This is the world’s very best seafood, and here’s what’s so mindblowing…It only gets better in the can.” -Anthony Bourdain
WHERE IS IT?
Espinaler Taverna – Tienda y Bar
Bar, Carrer Sant Joan, 8 (Estanco-Tienda, Carrer Camí Ral, 1, 08340 Vilassar de Mar, Barcelona, Spain
Barcelona, Spain
DISH – “Molecular Gastronomy”
WHAT IS IT?
They had: 30-second sponge cake made of almond powder, sugar and egg white; a truffle dish made of black truffle ice cream coated with black sesame sponge cake; a strawberry dish made of strawberry sorbet and strawberry jello.
“Albert [Adria] is reimagining the natural world, exploring what is possible with food. Constantly reinventing, consciously undermining and replacing what is done before. His book is a shocking catalogue of his latest accomplishments here.” -Anthony Bourdain
WHERE IS IT?
El Bulli 1846
Cala Montjoi 3017480, Montjoi, Girona, Spain
Girona, Spain
NOTES
Unfortunately, this restaurant has since closed its doors.
DISH – Tapas – Anthony Bourdain Spain
WHAT IS IT?
They had txakoli sparkling wine, pickled banana pepper with anchovies, shrimp, tortillas, salmon mousse, stuffed eggs, tuna and mayonnaise and stuffed pastries with codfish.
“When I come here, I see this and think ‘Why don’t I have this everyday in my life?’ Even if I had another 50 years, it’s not enough time.” -Anthony Bourdain
WHERE IS IT?
Haizea
Aldamar Kalea, 8, 20003 Donostia, Gipuzkoa, Spain
San Sebastian, Spain
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DISH – “Creative Spanish Cuisine” – Anthony Bourdain Spain
WHAT IS IT?
First: Basket of potatoes baked in an edible clay shell.
Second: Gnocchi that is made of cheese and a Japanese starch called kudzu.
Third: Charcoal grilled and roasted foie gras with sea urchin.
Fourth: Beef that’s painted black over cinders and radishes.
Fifth: Moist chocolate cake, cocoa bubbles and cold almond cream.
“Language is inadequate to describe this ‘too much of a good thing as just enough’ creation. Charcoal grilled and roasted foie gras with sea urchin: black out good, over the top, decadent and beyond perfection.” -Anthony Bourdain
WHERE IS IT?
Mugaritz
Aldura Gunea Aldea, 20, 20100 Errenteria, Gipuzkoa, Spain
San Sebastian, Spain
DISH – “Grilled Seafood” – No Reservations Spain
WHAT IS IT?
Anthony Bourdain had grilled beluga caviar over fresh seaweed, grilled prawns, uncured chorizo sausage, grilled eels with rice oil.
“Well, that was the best things I’ve ever eaten in my life. Extraordinary.” -Anthony Bourdain
WHERE IS IT?
Asador Etxebarri
San Juan Plaza, 1, 48291 Axpe, Bizkaia, Spain
Bizkaia, Spain
DISH – “Spanish Fine Dining” – No Reservations Spain
WHAT IS IT?
Anthony Bourdain went to Arzak located in San Sebastian, Spain.
First: Lobster with powdered olive oil with onion soup broth.
Second: Slow-poached egg with chicken stock seasoned with freeze dried chicken, caramelized chicken skin and an egg yolk veil.
Third: Grilled monkfish basted with olive oil and bronze coloring and wafer.
“This table, two of the happiest experiences in my life…and it’s a beautiful thing when the reality lives up to your hopes and expectations when everything…everything is as good as anything could be.” -Anthony Bourdain
WHERE IS IT?
Arzak
Alcalde J. Elosegi Hiribidea, 273, 20015 Donostia, Gipuzkoa, Spain
San Sebastian, Spain
READ MORE: ANTHONY BOURDAIN SAN SEBASTIAN : ALL OF THE RESTAURANTS PICKED ON A COOK’S TOUR
Spain represented a monumental paradigm shift in his culinary worldview, a place where the absolute boundaries of what food could be were completely shattered and rebuilt. This episode stands as a profoundly important historical document, granting unprecedented access to legendary, visionary kitchens like El Bulli at the very peak of their global influence. Yet, the brilliant contrast of finding equal joy in a simple, perfectly executed plate of grilled seafood or a noisy, crowded tapas bar underscored his core belief that innovation must always be rooted in tradition. It remains an absolute masterpiece of food journalism. Let this revolutionary, flavor-packed adventure inspire your own unforgettable culinary pilgrimage across Spain.
