A difficult year for the hospitality industry, one of the sectors most affected by the pandemic. Something that the Repsol Guide wanted to take into account with the concession of 96 new soles, which it delivered this Monday at the Reina Victoria Theater in San Sebastián. An accolade, as affirmed by the director of the guide, María Ritter, to consolidate the take-off of the gastronomic sector.
In this new edition of the Repsol 2021 Guide three new soles have been delivered: to Jordi Vilà, from the restaurant Alkimia, in Barcelona, to Aitor Arregi, of Elkano (Guipúzcoa), in Getaria, and Paco Pérez, from Miramar, in Llança (Girona). The three have in common their defense of the roots and the territory, which they capture on plates, always with an up-to-date look.
This is what Vilà does, which delves into Alkimia in the recipe book and the pantry of Catalan cuisine. Aitor Arregi has kept the bar high for a mythical house like Elkano, among other feats, for praising the turbot and making magic with the embers they handle. For his part, Paco Pérez claims in Miramar the classic seafood cuisine and incorporates sustainability to his speech, an exponent of the highest gastronomy of Alt Empordà.
On the other hand, they reach the category of two suns, 11 restaurants: the elegant kitchen of Saddle, on Madrid, where the Japanese also achieves the same recognition Kappo; the kitchen with memory of Miguel Barrera and his rice dishes from Cal Paradis, in Castellón; the vindication of the orchard and the fish market of the Marina Alta in Casa Pepa, in Ontara (Alicante); the sugar cane proposed by Álvaro Sanz Clavijo in Es Tragón, Ibiza; in Galicia, As Garzas, in A Coruña, and Casa Marcelo, in Santiago de Compostela; and in Barcelona, Aürt and Hisop; in Valencia, Saiti, and in Logroño, Kiro Sushi.
To the category of a sun they ascend 82 restaurants in all Spain. Some of them launched new projects on the national scene during the past year: among them, ConSentido and En la Parra, in Salamanca; Túbal, in Navarra; Kromatiko, in Vitoria; and Odysseus, in Murcia. It is also received by Bo.Tic, Casamar, L’Aliança d’Anglès, Gaig-Torre de Remei and Villa Más, in Girona; Mu · Na and LAV, both in León; Arrels, Entrevins, La Sastrería and Toshi, in Valencia; Pepe Tomás, AlmaMater and Local de Ensayo, in Murcia; El Xato, in Alicante; Ca ‘Suso and Ferpel Gastronómico, in Asturias; Dromo, in Badajoz; Eustaquio Blanco and Torre de Sande, both in Cáceres, or Juan Carlos Ferrando, in Logroño.
On Andalusia Code of Bar and Yoko are released in Cádiz; La Cuchara de San Lorenzo, in Córdoba; Kaleja, Kava, Leña, Ta-Kumi Málaga, all four in Málaga; and Sobretablas, in Seville. In Zaragoza, Gente Rara and La Senda. On Canary Islands, El Equilibrista 33, El Risco y Poemas by Hermanos Padrón, in Las Palmas; The Seve Díaz, Haydeé and Nub Workshop, in Santa Cruz de Tenerife.
On Cantabria, El Ronquillo; and in Castilla la Mancha, Molino de Alcuneza, in Guadalajara; and Clandestina de las Tendillas, in Toledo. In Burgos, Cobo Strata and La Fábrica; Terra, in Palencia. and Villa Paramesa, in Valladolid. On Barcelona, Els Pescadors, Nairod, Nectari, Sato and Tanaka, Tresmacarrons and UMA.
In the Madrid’s community: Enklima, Gaman-Luis Arévalo, Gioia, Kuoco 360º Food, La Catapa, Le Bistroman Atelier, Noi, Ovillo, Santerra and Triciclo.
On Biscay, Aitor Rauleaga, Garena, Horma Ondo, Ola Martín Berasategui; in Guipúzcoa, Amelia and Hik, In Galicia debut Water and Salt, NaDo, O Balado, and O Camiño do Inglés, in A Coruña; Miguel González, in Ourense, and in Pontevedra, Loxe Mareiro. In Baleares Maymanta, Nagai, Pecador Ibiza and Sa Llagosta receive it.
“This is the year of the brave. Restaurants have been able to start over, open their doors with enthusiasm, take the room out onto the street and smile with their eyes at customers who were looking for comfort. Even stimulating projects have been inaugurated ”, Ritter acknowledged during the delivery of the suns.
Eneko Atxa, the most sustainable chef
Premiere. In this edition of the Repsol Guide, a new recognition, the Sustainable Sun, awarded to Eneko Atxa, is released. His restaurant, Azurmendi, in Larrabetzu (Vizcaya), with three soles, is an example of coexistence with nature, taking advantage of the resources that surround it and joint work with artisan producers, as recognized by Repsol, which it will deliver each year, together with Food from Spain, this award.
Distribution. The soles family of the Repsol 2021 Guide has 618 restaurants: 422 with one sun, 154 with two soles, and 42 with three soles. By communities: Asturias, 23; Andalusia, 60; Murcia, 17; Valencian Community, 50; Balearic Islands, 31; Catalonia, 38; Castilla-La Mancha, 19; Extremadura, 7, Ceuta, 1; Canarias, 29; Galicia, 29; Cantabria, 10; Basque Country, 62; Navarra, 16; La Rioja, 11; Aragon, 12; Castilla-León, 51, and Comunidad de Madrid, 92. The team of inspectors is made up of 53 men and women.
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