Beachfront

1 El Cuartel del Mar, in Chiclana

A flagship of Azotea Grupo in the south, El Cuartel del Mar overlooks the Loma del Puerco beach in Chiclana. It sits the complex that served as Civil Guard barracks until the 1970s. Reimagined by Paula Rosales’ More&Co studio using local materials, its meticulous restoration has earned the company numerous design and architectural awards, including Unesco’s Prix Versailles Award, which proclaimed it the Best Architectural Project in Europe in the restaurant category in 2021.

Designed by Manuel Berganza, its menu focuses on the sea, featuring fire-grilled fish, almadraba tuna and specialities such as red prawn carpaccio, ajo blanco with oil from the prawns’ heads, and open coquina clams with Chiclanero sherry. But El Cuartel del Mar is much more than a restaurant. A project that encompasses gastronomy, culture and leisure, it hosts everything from artisan markets to workshops and exhibitions, as well as conservation initiatives for species such as the Eurasian spoonbill.

2 Valhalla Gastro Beach Club, in El Palmar

Since opening last summer in El Palmar, Valhalla has quickly become a benchmark of sophistication in this Cadiz destination, with a singular offering inspired by the four elements. Water is symbolised by its pool encircled by 100 Balinese beds; air, by a rooftop terrace that offers out-of-this world sunsets over the Atlantic; earth, by its chill-out area; and fire, by a restaurant based on the best produce. Ingredients such as Wagyu jerky, Double 00 anchovies and D.O. Los Pedroches acorn-fed Iberico ham share menu space with a selection of local recipes that include moreish free-range eggs and scarlet prawns, estuary bass with toasted wheat tortillas and mature beef rice.

Valhalla’s musical agenda includes well-known artists such as Carlos Jean, who has been playing his Before session on Sundays all summer long.

3 Ammos, in Ibiza

Also in 2025, the Ammos Greek Ibiza restaurant offers the best of Mykonos cuisine on Ibiza’s Playa d’en Bossa, specifically at the Ushuaïa Ibiza Beach Hotel. Chef Antoni Melas’ specialities, including his moussaka with kefalotyri cheese and barley with beef ribs, can be enjoyed alongside some of the best views of the Mediterranean.

4 Vatanee, in Santorini

Located in Domes Novos Santorini, Autograph Collection, the Vatanee restaurant promotes the philosophy of gathering and sharing, using delicious seasonal ingredients, fruits and vegetables grown on farms on the Greek island, and local recipes. Designed by Dionysis Anastopoulos, the menu features cuttlefish, octopus and mussels, lamb, dips, sausages, pickles, salads and delectable desserts.

5 Shallow, in Mallorca

On the roof of Mallorca’s Innside by Melia Calviá Beach hotel is the Shallow Sun Club. This space of more than 2,400sqm includes a signature restaurant, a cocktail bar, Balinese beds, hammocks and the largest and highest swimming pools in Europe. Azotea Grupo’s establishment combines the gastronomic expertise of the renowned Manuel Berganza with that of mixologist Luca Anastasio, three-time winner of the World Class Diageo Spain.

In addition to two menus – for the restaurant and the pool – Shallow offers food boxes containing fruit or delicious options such as oysters, tuna tartare and salmon toast.

6 Sal verde, in San Roque

The views of the Strait of Gibraltar are spectacular from the large open terrace of Sal Verde in San Roque. The restaurant – a local favourite featuring delicious traditional recipes such as ‘broken’ garlic-scented fried eggs with prawns and tuna tartare with a truffle and Chinese onion dressing – combines the best produce with impeccable technique. At the weekends, rice is served as part of a prix-fixe meal presented family style, which also includes a tomato salad with marinated ginger vinaigrette, Iberico ham croquettes, mussels au gratin and dessert.

The Sal Verde project also includes a bar on La Alcaidesa beach and another on the La Hacienda Links Golf Resort course.