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Martín Berasategui
One of the world's most technically accomplished cooks, Berasategui is famous for his smoked eel, foie gras and caramelized apple napoleon (the most copied dish in Spain). Now he cooks at his eponymous Basque restaurant and oversees an empire that includes Mugaritz, headed by his star pupil Andoni Aduriz. DETAILS Loidi 4, Lasarte-Oria; 011-34-943-366-471.
Manolo de la Osa
Critics regard de la Osa as one of the planet's most talented chefs, experimenting away at his restaurant, Las Rejas, in an obscure La Mancha town. His Manchego cheese soup, punctuated with a dozen flavors and textures—tomato marmalade, nuggets of dried fruit and nuts, crunchy bitter arugula—blurs lines between sweet and salty, soup and dessert. DETAILS General Burreros 49, Las Pedroñeras; 011-34-967-161-089.
Carme Ruscalleda The ingredient-obsessed Ruscalleda is Spain's most prominent female chef, with a delicate style rooted in Catalan flavors and nature. At her seaside restaurant, Sant Pau, she stuffs ethereal bread cones with olive oil sorbet and serves a brilliant cheese course with contrasting flavor pairings: tiny basil jello cubes or a "transparency" of pansies and quince. DETAILS Nou 10, San Pol de Mar; 011-34-937-600-662.
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