TOP OF THE WORLD

tasting menu, which takes four hours, with its wine pairing options.

Playing with shapes, textures, and flavours, Disfrutar’s experimental style has earned it two Michelin stars and its place as Europe’s best restaurant.

THE bold, rule-breaking flavours by chef Dabiz Muñoz are part of a greater, more marvellous story.

Immersed in a fantasy-world of outlandish decor, staff dressed in punky uniforms serve a range of stunning, creative dishes.

For foodies, the DiverXO experience makes dreams feel tame.

Passing through the hands of five or six chefs before plating, the gastronomy follows Muñoz’s love for avant-garde art from conception to completion – he describes the experience as ‘something like the Cirque du Soleil’.

WITH a trio of restaurants in the World’s Top Five, it’s fair to say that Spain is still leading the way in the kitchen. The three long-time competitors have been jostling for their positions in the prestigious 50 Best list since 2019… but it’s the first time they all made it so high. Indeed, it’s the first time for over a decade that a trio of Spanish joints have dominated the top five in the 50 Best poll. You have to go back to 2010 when legendary El Bulli, Mugaritz and Cellar de

Can Roca were in the top five.

The trio this yearDisfrutar, Diverxo and Asador Etxeberri - have been consistently leading the charge creatively for decades.

The team at Disfrutar, at number two, fittingly worked together under Ferran Adria’s incredible guiding eye at El Bulli from the late 1990s and when it shut they set up together in 2014.

At Diverxo, Dabiz Muñoz and his exwife even slept on the floor of their legendary food factory so dedicated were they to getting their first Michelin star.

While at Etxeberri, Victor Arguinzoniz just

Spain has officially ground down its rivals to once again prove it’s the global dining capital, insists Jon Clarke

did his own thing on his rustic Basque grill for 30 years as he slowly found the world starting to beat a wooden spoon to his door. But there is more. In the 50 Best list this year Spain once again has six revolutionary restaurants… with Valencia’s Quique Dacosta very much back in the limelight, Elkano picked for its amazing

20st Quique Dacosta, Denia

JUST two years after he began his career as a chef in 1986, at just 16 years of age, Quique Dacosta began working at a restaurant that would later share his name. His food takes an artistic approach to the geographies and cuisines of the Mediterranean and nearby Montgo Natural Park. Putting Valencian cuisine very much on the map, his respect for nature — the roots of the restaurant — comes forth in every bite.

Our A La Carte menu is also available on Sunday

LIVE MUSIC EVERY SUNDAY FROM 14.00

Sunday Roast

Served every Sunday from 1:00pm to 4:30pm and from 6:00pm

Chicken, roast pork or beef, all served with fresh seasonal vegetables, roast potatoes and Yorkshire pudding

Set in its own grounds, El Muro Mijas has a relaxed atmosphere and offers ample private parking.

We have a chill out area as well as a terrace looking up to Mijas Pueblo as well as two other terraces and an inside dining area.

Our menu has many different dishes including meats, fish, pasta, pizza, Asian cuisine and others to suit all, including various vegetarian options.

Come and check out this exciting new restaurant found on the road up to Mijas Pueblo!

Wednesday - Friday: 17.00 - 23.00

Saturday & Sunday: 12.00 - 23.00

T: +34 951 104 424 www.aicorestaurants.com use of turbot (and other fish) and Mugaritz, thanks to the legendary Andoni Luis Aduriz, Spain’s genius extraordinaire!

And finally, four more restaurants make the Top 100 meaning 10% of the world's best places to eat are in Spain. Here the Olive Press tells you everything you need to know about them:

22nd Elkano, Getaria

AT this incredibly picturesque spot, Aitor Arregi uses his method of whole-grilling fish over a wood fire as the foundation of his flavour.

Playing off Getaria’s gastronomic heritage, this method of cooking has become an integral part of the town’s cuisine and a tradition for Arregi, whose father, Pedro, opened the first Elkano back in 1964. There is a distinct emphasis on sustainability and the local connection is reflected within the dishes and maritime decor.