Do you remember the first time you’ve ever tasted Spsnish cuisine? That amazing gustative experience is quite similar to that of Chinese food. As a matter of fact, pig trotters and eggplants are favored by people from both countries.

1.Agua Restaurant

After a dramatic and abrupt closing in its original location in Chienmen 23, Agua is open for business in a new home on the fourth floor of Nali Patio.Banquettes line the back wall, and roomy tables and plush velvet chairs occupy a spacious dining room that is elegantly lit. Tables are spaced just far enough apart to eavesdrop on your neighbours if you wish. The chef’s menu is a four-course bargain and an excellent way to experience the food for around 300 RMB, but a la carte tapas are tempting competition.

When a small iron pot full of house-made chorizo sizzling in a pool of hot red oil with tiny croutons is set down before you, you’ll smile. A plate of smoked Japanese mackerel is overly generous with a tomato concassé that’s a mystery at first, because tomatoes are so out of season. The fish is well-textured and balanced but smoked so lightly that much of the smoky flavor is lost against a series of strong components that include a dry foam cloud that is unnecessary and adds nothing to the dish.The suckling pig seems to be trotting all over the dining room and is clearly the crowd favorite. It’s available in various portion sizes. Valles executes a perfectly golden leg quarter set alongside a creamy apricot purée that’s sprinkled with a sprightly garnish of tiny squash blossoms and chrysanthemum petals. A drizzle of jus is the ultimate accompaniment paired with crisp skin and melting fatty meat that is so tender, you will regret you had any starters.Open: Midday-2:00 pm, 6:00 pm - 10:00 pm daily

Tel: 86 10 5208 6188

Add: 4/F Nali Patio, 81 Sanlitun Lu, Chaoyang District

Source: TimeoutBeijing

2.A Bite of Valencia at Niago

Valencia is the capital of the autonomous community of Valencia and the third largest city in Spain after Madrid and Barcelona. Valencia stands on the banks of the Turia River, located on the eastern coast of the Iberian Peninsula and the western part of the Mediterranean Sea, fronting the Gulf of Valencia.Valencia is Spain's third largest metropolitan area, with a population ranging from 1.7 to 2.5 million.

Valencia is famous for its gastronomic culture. Typical dishes include paella, a simmered rice dish with seafood or meat (chicken or rabbit), fartons, bunyols, the Spanish omelette, pinchos, rosquilletas and squid (calamares). Valencia is also the birthplace of the cold xufa beverage known as orxata, popular in many parts of the world including the Americas.

In the eye’s of executive chef Alex, the Chinese share some similarities with the Spanish in terms of dining habits. The Chinese boast more cooking methods and ingredients while the Spanish also prefer rice as their staple. The difference lies in the appetizer as the Spanish choose Paella and Tapas. Alex tries in every dish to keep the nutrition balance. He never cook food that’s too salty or sweet and use little oil, and if there’s any, he would choose olive oil. Throughout his cooking career, he is dedicated to cheering customers up with his dishes.

Open: 12:00 - 22:30

Tel: 86 10 5208 6052

Add: 3rd Floor Nali Patio, 81 Sanlitun Bei Lu, Chaoyang District, Beijing

5.Saffron Restaurant

Located in Fangjia Hutong in Jiaodaokou, Saffron is quite an interesting western restaurant opened by a young couple, who gave up their majors for their favorite western restaurant. The restaurant is rebuilt on the basis of an abandoned old factory. The iron doors and windows, exotic style decorations, apparent goblet and hand-painted colorful plate exposed the love and passion of the young owners.

Service here is also very considerate. The young man is to cook in the kitchen and young woman is at the reception desk. She speaks fluent English, providing better service for foreigners who speak poor Chinese and like Hutongs.

Spanish seafood risotto has a large portion to satisfy customers. Sauces are quite nice here and taste very delicate. Fried mushrooms with olive oil adopt organic mushrooms, which expose an authentic flavor of mushrooms.

Recommended dishes: Fried Mushrooms with Olive Oil, beef carpaccio

Address: No. 64, Wudaoying Hutong, Andingmen, Dongcheng District

Average cost per person: 180 RMB

Opening hours: 12:00 - 22:00

Tel: 010-84044909

4.Spanish Paella at Migas

If you want a bite of authentic Spanish food in Beijing, then you shouldn’t miss the Migas, a restaurant serving a wide selection of modern Spanish tapas with a good wine selection. Fernando Martinez Tabernero, the chef of Migas, comes from Valencia, a place where paella is born.

Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. The dish is widely regarded as Spain's national dish, as well as a regional Valencian dish; Valencians regard paella as one of their identifying symbols.

Valencian paella is believed to be the original recipe and consists of white rice, green beans, meat, white beans, snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices. All types of paellas use olive oil.

The Valencian Paella is made from rabbit, chicken, beans, rice of course and some other secret ingredients of the chef. You have also paellas that are made from seafood and fish. And don’t worry if you’re a vegetarian, because then they replace the meat & fish for some lovely artichokes, beans and vegetables in season.

Average Cost: RMB 210

Tel: 86 10 5208 6061

Address: 6/F, Nali Patio, 81 Sanlitun North Road, Chaoyang District

3.A Bite of San Sebastián at Puerta 20

San Sebastián or Donostia is a coastal city and municipality located in the Basque Autonomous Community, Spain. It lies on the coast of the Bay of Biscay, 20 km from the French border. Donostia is renowned for its Basque cuisine. It is the second city with the most Michelin stars per capita in the world, only behind Kyoto, Japan.

To Maiker Valdivia, Puerta 20’s chef who comes from San Sebastián, tries to bring to Beijing the most authentic specialty of his home town - seafood. He has introduced four cooking method of seafood.

Spanish chef, especially those working with Michelins, study their cuisine in the way of research. Through living in Beijing for over three years, Maiker maintains this professional attitude. He would consider every aspects of a dish from the appearance, nutrition, taste, to food materials. Why do I say that? You should tell from his dedicated look from the open kitchen of Puerta 20.

As Maiker moves to Beijing, his understandings of cuisine come to a new level. He falls in love with spicy food just the Beijingers’ do though back in Spain he hardly eat any. No matter how his taste changes, there is one principal of his never alters, which is the balance of nutrition and taste.

Opening Hours: 11:30 - 14:30; 18:00 - 22:00

Average Cost: 360 RMB/person

Address: Behind No. 20 Stand of Worker’s Stadium, Chaoyang District, Beijing