Estimar

Estimar | A Love Affair with the Mediterranean Estimar means “to love,” and that’s exactly what Rafa Zafra and Anna Gotanegra have created in Barcelona. Rafa, a former elBulli chef, brings extraordinary precision to the finest Mediterranean seafood, while Anna’s family heritage in the fishing port of Roses connects the restaurant directly to the sea. This magnificent display of pristine fish and shellfish tells the story: exceptional ingredients, minimal intervention and genuine hospitality. A wonderful beginning to our Grand Spain Tour!

Boquerones Marinados en Casa | House-Marinated Fresh Anchovies We begin with one of the Mediterranean’s most beloved little fish: the boquerón. Unlike the salt-cured anchovies that develop deep, concentrated flavors over months, fresh boquerones are gently marinated in vinegar, water, garlic and salt, preserving their delicate texture and bright character. Rafa prepares his own in-house, finishing them with just a little olive oil. Their beautiful silver skins remain intact, glistening against the white plate. A wonderful example of Spanish cooking at its most direct. A few humble ingredients, carefully balanced, and an absolutely delicious beginning to our lunch.

La Ostra de la Cabra | Rafa’s Childhood-Inspired Oyster An oyster with a surprise, and a story that goes back to Rafa’s childhood. That’s how he introduced this unusual preparation, connecting it to something he remembers eating when he was young. The oysters arrive nestled among seaweed and crushed ice, their shells protecting a wonderfully generous spoonful of caviar. The contrast is magnificent: the oyster’s cool, delicate flesh and natural salinity against the rich, gently bursting pearls. What makes this dish particularly interesting is the personal memory behind it. Great cooking often begins long before a chef enters a professional kitchen.

Tostada de Mantequilla con Caviar | Butter Toast with Caviar Sometimes luxury is best enjoyed without complication. Two generous pieces of toasted bread, beautifully browned, carry magnificent portions of caviar. Rafa calls this his butter toast with caviar, and the combination is wonderfully indulgent. The warmth and crunch of the toast, the richness of butter and the delicate salinity of the caviar create one of gastronomy’s most satisfying contrasts. Caviar is often surrounded by ceremony, but here the pleasure is refreshingly uncomplicated. Pick it up, take a bite and enjoy. An extravagant little treat that doesn’t take itself too seriously.

Anchoas del Cantábrico con Pan con Tomate | Cantabrian Anchovies with Tomato Bread Two wonderful Spanish traditions meet on one plate. The Cantabrian anchovies are carefully salt-cured, developing their extraordinary savory depth while retaining a silky, delicate texture. Alongside them, crisp bread rubbed with ripe tomato and dressed with olive oil provides freshness and acidity. The quality of great anchovies depends on the fish, the curing process and the skill involved in cleaning and filleting them. I love this combination because nothing competes for attention. A magnificent anchovy, excellent bread, ripe tomato and good olive oil. Sometimes four ingredients are all you need.

Almejas en Salsa Verde | Clams in Green Sauce These beautiful clams are served in one of Spain’s great traditional seafood preparations: salsa verde. In its classic form, the sauce combines olive oil, garlic, parsley and the natural juices released by the shellfish, sometimes with a little wine. The magic lies in the cooking. Clams must open gently, preserving their tenderness and the precious liquid inside their shells. Here, the sauce clings lightly to the flesh, bringing freshness without overwhelming its natural sweetness. This is exactly the kind of cooking I love at Estimar. Wonderful ingredients, traditional knowledge and the confidence to leave well enough alone.

Loritos Fritos con Mayonesa de Limón | Fried Pearly Razorfish with Lemon Mayonnaise A wonderful Mediterranean curiosity! Loritos, also known as raors or pearly razorfish, are small, beautifully colored fish found over sandy seabeds in the Mediterranean. They are particularly prized in the Balearic Islands, where their delicate white flesh makes them a seasonal delicacy. Rafa serves them whole, lightly coated and fried until beautifully golden, with lemon mayonnaise alongside. The appeal is their remarkable tenderness beneath the delicate crust. No elaborate technique is needed, just exceptionally fresh fish and careful frying. One of those lovely regional specialties that makes traveling through Spain such a pleasure.

Gamba Roja de Roses a la Brasa | Grilled Red Prawns from Roses The queen of the house, as Rafa proudly calls her. The magnificent red prawns of Roses are among the Mediterranean’s greatest treasures, caught in deep waters off the Catalan coast. Their sweet, delicate flesh is extraordinary, but the greatest concentration of flavor lies in the head, filled with intensely rich marine juices. Rafa grills them simply, allowing the heat to enhance their natural sweetness without disguising their character. A little salt, carefully judged fire and absolutely exceptional prawns. For me, dishes like this are the very reason to visit Estimar. Pure Mediterranean pleasure.

Calamar de Potera con Salsa de Whisky y Mayonesa de Tinta | Line-Caught Squid with Whisky Sauce A magnificent squid, beautifully grilled and served almost whole, with its tentacles curled and lightly charred. Potera refers to a traditional method of catching squid individually using a specialized jig, allowing careful handling and preserving the quality of the flesh. Rafa accompanies it with a whisky sauce and squid-ink mayonnaise, an unexpected combination that brings richness and intensity to the delicate seafood. The contrast between the squid’s tender body, its lightly caramelized exterior and the accompanying sauces is particularly appealing. A dish that demonstrates how a familiar ingredient can become something special through exceptional quality and precise cooking.

Cigala en Dos Preparaciones | Langoustine, Two Ways Rafa’s preparation of langoustine is a beautiful demonstration of respect for the entire crustacean. The head is gently boiled and presented with a tartare made from its own body, while the tail is grilled and finished with a little caviar. Each technique reveals a different quality: the head’s concentrated marine richness, the delicacy of the raw flesh and the sweetness developed through careful grilling. Cigalas are among the most prized crustaceans in Spanish gastronomy, particularly along the Atlantic coast. What I love is the thoughtfulness of the preparation. One extraordinary ingredient, several expressions of its character.

Negrito con Salsa Vizcaína | Whole Fish with Vizcaína Sauce Our final fish arrives on a magnificent silver platter, opened to reveal its delicate white flesh beneath a generous coating of golden cooking juices. Rafa calls it negrito and serves it with a sauce inspired by the Basque tradition of salsa vizcaína, accompanied by fish stock. Classic vizcaína is associated with onions and dried choricero peppers, although Rafa’s version is clearly his own interpretation. The fish is served generously, inviting everyone to share. I particularly love this kind of presentation. A magnificent whole fish, beautifully cooked, brought to the table with pride. Exactly what a great seafood restaurant should be.

Patatas Fritas y Pimientos de Padrón | Fried Potatoes and Padrón Peppers A wonderfully familiar Spanish combination, and exactly what I want alongside a great piece of fish. Golden fried potatoes, crisp outside and tender within, share the plate with glossy green Padrón peppers. These little Galician peppers are traditionally fried in olive oil and finished with coarse salt. Most are mild, although an occasional pepper delivers a surprising burst of heat. There is something irresistible about food this straightforward. No complicated preparation, no unnecessary embellishment. Just good potatoes, beautiful peppers and the pleasure of reaching for another bite.

Ensalada de Tomates | Tomato Salad After so much magnificent seafood, a beautiful tomato salad brings freshness and a welcome change of rhythm. The plate combines different colors and textures of ripe tomatoes, including small sweet varieties and generous pieces of larger fruit, dressed with olive oil and their natural juices. Great tomatoes need very little intervention. Their sweetness, acidity and fragrance should remain the stars. At Estimar, where extraordinary seafood receives such careful attention, it is lovely to see the same respect extended to something as familiar as a tomato. Simple, refreshing and exactly right alongside the fish.

Tarta de Queso con Mermelada de Fresa | Cheesecake with Strawberry Jam A beautifully simple cheesecake, its golden surface dotted with darker caramelized patches, arrives whole at the table. Spanish-style baked cheesecakes have become one of the country’s most beloved desserts, celebrated for their creamy interiors and deeply browned surfaces. Rafa’s version is accompanied by strawberry jam, whose bright fruit acidity provides a lovely contrast to the richness of the cheese. What I enjoy most is the complete lack of fuss. A generous cake, beautifully baked, ready to be shared. After a lunch devoted to the finest treasures of the sea, this is wonderfully comforting.

Flan con Nata Montada | Caramel Flan with Whipped Cream And finally, a beautiful flan. One of Spain’s most comforting desserts, flan transforms eggs, milk and sugar into a silky custard beneath a glossy layer of caramel. Estimar’s version arrives in a generous ring, with whipped cream in the center and a little citrus zest bringing freshness. The contrast between the smooth custard, bittersweet caramel and soft cream is irresistible. I have a particular weakness for great flan, and I love that a restaurant devoted to exceptional seafood finishes with something so familiar and generous. A lovely, sweet ending to our first Grand Spain Tour lunch.

Jean Leon Vinya Gigi Chardonnay 2025 | Penedès, Catalonia

A beautiful single-vineyard Chardonnay from one of Penedès’ pioneering estates. Named after Jean Leon’s daughter, Gigi, the vineyard was planted in 1967. Organically farmed Chardonnay is aged on its lees in French oak, developing texture, gentle toasted notes and freshness. A lovely Catalan companion to Estimar’s extraordinary seafood.

Hacienda El Ternero Selección Especial 2022 | Rioja, Spain

A special-edition wine from one of Rioja’s most unusual historic estates, whose origins date to 1077. Its vineyards lie beneath the Obarenes Mountains, in a small Burgos enclave within the Rioja appellation. This 2022 Selección Especial was bottled for the Rotary Club of Logroño’s charity wine tasting. A distinctive piece of Rioja history.