Although the names of the swimming pools were different, the Michelin Guide left the most desired category blank: the three stars. It is not the first time this has happened: it was deserted in 2015, 2016 and 2019. Therefore, next year’s three-star map remains as it was, with 16 restaurants: Lasarte (Barcelona), Martín Berasategui (Lasarte-Oria, Gipuzkoa), El Celler de Can Roca (Girona), ABaC (Barcelona), Cenador de Amós (Villaverde de Pontones, Cantabria), Akelarre (San Sebastián, Gipuzkoa), Arzak (San Sebastián, Gipuzkoa), Aponiente (El Puerto de Santa María, Cadiz), Quique Dacosta (Dénia, Alicante), DiverXO (Madrid), Azurmendi (Larrabetzu, Bizkaia), Atrio (Cáceres), Cocina Hermanos Torres (Barcelona) Noor (Córdoba), Enjoy (Barcelona) and Casa Marcial, reconfirmed their position, wearing a new jacket on the stage of the Sohrlin Andalucía space, in Málaga, where the awards ceremony of the Michelin Guide Spain 2026 was held, presented by the television program Jesús Vázquez.
In the second star category, however, – another of the most anticipated prizes of the gala – five prizes were awarded, compared to the three of the previous edition: Aleia, the restaurant managed by Pablo Airaudo in Casa Fuster (Barcelona) and where Rafa de Bedoya manages the daily work; La Boscana, by Joel Castañé, in Bellvís (Lleida); Mont Bar, led by chef Francisco José Agudo (Barcelona); Ramón Freixa, who recovers in the Atelier, the new gastronomic space inaugurated last summer in Madrid together with Tradición, the two stars he wore at the Hotel Único and which he obtained consecutively in 2010 and 2011; and Enigma, in Barcelona, directed by Albert Adrià, which got its first star in 2023.
The 25 who enter the red guide
So far there were 242 restaurants marked with a star, a category that indicates high-level cuisine and where it is worth stopping to eat. Added to these are 25 new awards – seven less than the previous edition – which are included in the 2025 Guide, one more than the last. They are the following: Seve Díaz Laboratory, in Puerto de la Cruz (Santa Cruz de Tenerife); Faralá, by Cristina Jiménez, in Granada; Haydée by Víctor Suárez, in Adeje (Santa Cruz de Tenerife); Mare, in Cadiz, commanded by Juan Viu; Ochando, by Juan Carlos Ochando, in Rosales (Seville); Palodú, by Diego Aguilar and Cristina Cánovas, in Málaga; I recommend, by Periko Ortega, in Córdoba; Barahonda, by Alejandro Ibáñez, in Yecla (Murcia); Kamikaze, by Enric Buendía, in Barcelona; Llavor, by Jorge Lengua, in Oropesa de Mar (Castellón); Rubén Miralles, in Vinaròs (Castellón); Scapar, by Koichi Kuwabara, in Barcelona; Symposium, by Roger Julián Martínez, in San Antonio de Benagéber (Valencian Community); Ancestral —which recovers the star that Víctor Infantes and Saúl González showed off in Illescas (Toledo) and which they are now revalidating in their new headquarters in Pozuelo de Alarcón (Madrid)—; Bakea, from Alatz Bilbao, in Mungia (Bizkaia); Casa Rubén, by Rubén Coronas, in Tella (Huesca); EMi, Rubén Mosquero’s project with Miguel Ángel Millán, former sommelier of DiverXO; Éter, by Sergio Tofé, also in Madrid; Islares, by Julen Bergantiños, in Bilbao; Itzuli, by Íñigo Lavado, in San Sebastián; La Revelía, by Fernando González, in Amorebieta (Bizkaia); Miguel González, in Ourense; Pico Velasco, by Nacho Solana, in Carasa (Cantabria); Regueiro, by Diego Fernández, in Tox (Asturias); and Vertigo, by Rafael Centeno, in Sober (Lugo).
Among the special prizes, intended for those who distinguish themselves in their respective disciplines, the prize for best room service – an increasingly recognized profession – was awarded to Abel Valverde, director of Desde 1911 (Madrid), a restaurant with one Michelin star. The award for best sommelier, presented once again by Quim Vila, of Vila Viniteca, went to Luis Baselga, of Smoked Room (Madrid), a space recommended by Dani García and awarded with two Michelin stars. The recognition for young talents went to Juan Carlos García, from the Vandelvira restaurant, in Baeza (Jaén). And the role of chef mentor, which distinguishes those who transmit their knowledge to the new generations, went to Quique Dacosta.
In the green star category, which the guide inaugurated in 2021, five new venues are added to the list (four fewer than last year) for a total of 59 across Spain: Ama, by Gorka Rico and Javier Rivero, in Toulouse (Gipuzkoa), Bakea, by Alatz Bilbao, in Mungia (Bizkaia), Garena, by Julen Baz, in Dima (Bizkaia), IKA, by Roberto Ruiz, in Villabona (Gipuzkoa) and Terrae, by David Rivas, from Port de Pollença (Balearic Islands).
There are 29 new Bib Gourmands
The Bib Gourmand recognition, which has been part of the Michelin Guide since 1997, rewards selected restaurants that offer high-quality food at moderate prices. These venues cover a wide range of cuisines and invite diners to enjoy well-prepared dishes, but suitable for all budgets.
This year the selection features a total of 204 Bib Gourmand restaurants, with 29 new ones. Among these, Pablo González in La Trébede (Pobladura del Valle, in Zamora); Loreto (Jumilla, in the Region of Murcia); Manifesto 13 (Madrid), Gustatory Memory (Valencia) or Watering Can (Córdoba).
