Chef, restaurateur, and philanthropist José Andrés has a new travel show, and it’s all about his homeland. Across José Andrés and Family in Spain’s six-episode run, the food magnate and El Bulli alum takes his American-born daughters Carlota, Inés, and Lucía to explore the cuisines of Spain, the country where he was born and received his culinary education.
Like any good travel show, Andrés’s new program—streaming December 27 on Discovery+—doesn’t just entertain. Instead, it offers a series of great dining itineraries for many of the Iberian country’s most beloved food destinations, including Barcelona, Madrid, and Andalusia, for a delicious survey of the world’s tapas capital.
If you want to eat and travel like Andrés, this list of every restaurant, bar, and food destination from the show is the place to start.
José Andrés arrived in Barcelona at just six years old, spending most of his childhood and attending culinary school in the Catalonian city. “This is where I became who I am,” he tells his two eldest daughters in the episode intro, before the trio begin on a reverent tour of the city’s many tapas spots.
Run by Michelin-star chef Carles Abellan—a former classmate of Andrés in culinary school. Andrés and Abellan prepare a medley of fresh seafood in the episode, starring shrimp, lemon, and fresh Spanish olive oil.
At a café bar named after Pinnochio, the Andrés family stop for cafe con leche, xuxos (flaky, fried pastries, dusted with sugar and filled with crema Catalana), and a glass of Cava.
Run by three fellow El Bulli alums, Disfrutar’s name is the Spanish word for “to enjoy.” Andrés brings his daughters to Disfrutar for a tasting menu at the exclusive chef’s table, where they savor a variety of elaborate deconstructed dishes keeping the spirit of El Bulli alive today.
This pastry shop is run by Christian Escribà, a fourth generation pastry chef Andrés describes as the “Willy Wonka of Barcelona.” Escribà offers a huge swath of whimsically designed cakes and confections, including hyperrealistic edible high heels, “cheeseburger” macarons, and crema Catalanas, Catalan puddings similar to crème brûlée.
The family’s road trip through Spain continues in Andalusia, Spain’s southernmost region. Known as Al-Andalus in Moorish times, Andalusian food is highly influenced by Arabic and African flavors brought to the Iberian peninsula during an era of Islamic rule.
Casa Pepe staff serve up a breakfast of fried eggplant bites and plates of ham and fried eggs atop a bed of artichokes. The vegetable is one of many common Spanish ingredients introduced to the cuisine by the Moors.
Venta El Toro
Andrés describes ventas as the Andalusian equivalent to American roadside diners—cozy spots with predictable menus focused on home-cooked flavors. Venta El Toro, run by Maruja Gallardo, serves up a gazpacho made with tomatoes, cucumbers, garlic, and mint. While similar cold soups have existed for millenia, Gazpacho as it exists now has its roots in Andalusia, and is perhaps the region’s most iconic dish.
Located right on the coast, this restaurant serves what Andrés calls “some of the best bluefin tuna money can buy.” The restaurant has 15 tuna dishes on the menu, showcasing every part of the fish in a variety of ways.
Another tapas bar, the specialty at Casa Balbino is the tortilla de camarones—shrimp fritters fried in olive oil. A tour of the kitchen shows five frying stations dedicated to churning out the dish for hungry customers.
Episode three finds the family in Madrid, Spain’s capital, where they sample classics like jamón Iberico, patatas bravas, and tostas—Spanish open-faced sandwiches. Their tour of the city jumps between more tapas bars and some of the country’s ritziest spots.
Pastry chef Roberto Martín’s patisserie was originally gifted to the Spanish queen’s pastry chef in 1855, and it still supplies baked goods to the royal palace to this day. Andrés recommends the pastas del consejo—council pastries—small lemon cookies that resemble palmiers.
Posada de la Villa
Asador César Rubio runs this historic restaurant, which serves whole legs of crispy-skinned lamb roasted in wood-fired oven.
Monastery of Corpus Christi las Carboneras
Nuns in this monastery sell cookies from a venta de las dulces, a sweets window. Filled with Catholic imagery, cookies in this monastery are sold by the half kilo. Don’t expect to see the bakers though—the nuns remain cloistered and sell their wares from behind a rotating door.
Famous for its sardinas a la plancha, this tapas spot is renowned for its grilled sardines and fried peppers. Next door is the olive shop Aceitunas Jimenez, opened in 1935, which sells a variety of pickled olives.
El Capricho Extremeño
This spot for tostas has a consistent line around the block, with distinct crowds for locals—who arrive around nine in the morning—and tourists who flock for the lunch rush.
Pastry chef Juan Alfonso Boada serves the Andrés family fresh churros and chocolate sauce before teaching Andrés’s daughter Inés to fry the desserts herself.
José Andrés calls this his favorite spot for patatas bravas, thanks to their bravas sauce. Made with paprika, olive oil, and a few more ingredients the chef refuses to share, it’s the ideal balance of brightness and heat.
Mercado de la Paz
At this open market, Andrés and company sample jamón Iberico and purchase a full leg to share at a potluck with friends at the end of the day.