Marisquería Balmes

Despite being far from the sea, this seafood restaurant ranks among the best in the city. They work with fresh, locally sourced fish and seafood that change according to the day’s catch. The menu brings together rice dishes, lobster, morels with foie gras, prawns in garlic sauce, kokotxas, razor clams and, in season, baby eels with fried eggs. Everything passes through the hands of Juan Chumillas, who has a firm command of cooking point, technique and ingredients. Service is old-school. The setting is classic, with linen-draped tables and a terrace. A safe bet when you’re in the mood for seafood cuisine.