Home » World » The 2026 Michelin Guide awards 25 new restaurants with one star and leaves one category empty

The 2026 Michelin Guide awards 25 new restaurants with one star and leaves one category empty

by Lucas Fernandez – World Editor

2026 Michelin Guide Spain & Portugal⁢ Awards 25 Restaurants ⁣One Star, Bib Gourmand List Remains Unchanged

Madrid, Spain ​- November 26, 2025, 09:00 CET – ​The Michelin Guide today announced its 2026 selections for Spain and Portugal, ⁢awarding one star to 25 new restaurants. Notably, the guide opted​ to hold the Bib Gourmand category-recognizing‌ extraordinary value-steady for the coming year, leaving that list unchanged. The selections reflect a continued emphasis ⁤on regional‍ diversity and innovative culinary approaches​ across‌ the Iberian Peninsula.

This year’s⁢ awards signal a dynamic shift in the gastronomic landscape, impacting chefs, restaurateurs, and‌ the‍ tourism sector. the coveted stars are expected to‌ drive‌ increased patronage and recognition⁢ for the‌ newly⁢ honored establishments, while the decision to maintain⁢ the Bib​ Gourmand list suggests‌ a period​ of consolidation within that segment. The guide’s selections will be formally unveiled ⁣at a gala event in Madrid next ​month, with the full list available online immediately ‍following.

The newly starred restaurants span a wide geographic‍ range, showcasing the breadth of ‍culinary talent in Spain⁤ and Portugal. Among the establishments ⁤recognized are:⁢ Palodú in Malaga, Peace in Mungia, Seed in Oropesa del Mar,⁢ Miguel González in Ourense, Ancestral in Pozuelo de Alarcón, The Seve Díaz Workshop in Puerto de la Cruz, Symposium in ⁤San Antonio de Benagéber, Vertigo in Sober, Casa Rubén in Tella,​ Regueiro in Tox, Rubén Miralles⁢ in Vinaròs, and Barahonda in ​Yecla.

The Michelin guide, originating in 1900 as a travel⁣ aid for French motorists, has evolved into a globally respected benchmark of culinary excellence. Restaurants are assessed by anonymous inspectors who evaluate food quality, mastery of flavor and cooking techniques, personality of the‌ chef reflected in the cuisine, and consistency between visits.

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