In the firmament of the Michelin Stars, Galicia shines brightest. Our community has caught up 18 badges distributed among 16 restaurantsand is that two of them wear two glittering banners.
This 2023 they become part of the Olympus of eating well two new one-star establishments: Ceibe, by Xosé Magalhaes and Lydia Del Olmo, in Ourense, and O Pazo, by Óscar Vidal, in Padrón. Of the first, the gastronomic guide points out that “it offers us the Galician essence from the feeling and link with the terroir” and the second is referred to as “the Galician temple of grilled cuisine”.
These restaurants add to the 12 others who keep a Michelin Star: Eirado da Leña (Pontevedra), Silabario (Vigo), Maruja Limón (Vigo), Pepe Solla (Poio), Yayo Daporta (Cambados), Nova (Ourense), Miguel González (Pereiro de Aguiar), A Tafona (Santiago), Casa Marcelo (Santiago), Árbore da Veira (A Coruña), As Garzas (Malpica) and Retiro da Costiña (Santa Comba). Falls from the Auga and Sal list, awarded at the 2022 gala, but which closed last May.
On the other hand, our community wins another restaurant with two brands: Pepe Vieira, in Poio, directed by chef Xosé Torres Cannas. “He knew how to surround himself with professionals from all fields to create a truly unique space in the middle of the field, with marked avant-garde lines,” underlines the gastronomic guide.
The chef was very excited when he received the double star award. On the verge of tears, he wanted dedicate it to his head chef, with whom he has been collaborating for 15 years.
It is then added to Culler de Pau, in O Grove, by chef Javier Olleros, who obtained two stars in the last edition.
In total, the Michelin Guide includes in 2023 for Spain 13 restaurants with three stars, 34 with two, 203 with one, 39 with a green star, 243 Bib Gourmands and 736 recommended restaurants for the quality of its cuisine.
new badges
Spain continues to grow with 29 novelties in the category of one Michelin Star. . . . Debut Ababol (Albacete), Garlic (Logrono), Aleia (Barcelona), AlmaMater (Murcia), Alchemy-Laboratory (Valladolid), Ancestral (Illescas, Toledo), ARREA! (Santa Cruz de Campezo, Alava), Ceibe (Ourense), Cobo Evolution (Burgos), Barcode (Cádiz), AS by Paco Mendez (Barcelona), Ferpel (Ortiguera, Asturias), Fusion19 (Wall, Mallorca) and People Rare ( Zaragoza). Also Kaleja (Malaga), La Finca (Loja, Granada), Mont Bar (Barcelona), Monte (San Feliz, Asturias), Montia (San Lorenzo de El Escorial, Madrid), Oba (Casas-Ibanez, Albacete), O’ Pazo (Padron, Coruña), San-Hô (Adeje, Tenerife), Slow & Low (Barcelona), Tabaiba (The Palms of Gran Canaria, The Palms), Ugo Chan (Madrid) and Zuara Sushi (Madrid).
In this category, it should be noted that Dabiz Muñoz, of the three-star DiverXO, triumphs with his new RavioXO in Madrid, while Albert Adrià returns to stardom with Enigma (Barcelona) and Martín Berasategui, the chef with a record 12 Michelin stars, compensates the loss due to the closure of eMe Be Garrote in San Sebastián for that obtained in Etxeko Ibiza (Es Canar, Ibiza).
Loss of Michelin Stars
They are only found in the category of one and correspond to Estany Clar, in Cercs (Barcelona), Trivio (Cuenca), Mirador de Ulía (San Sebastián), Cebo (Madrid) and Kabuki (Madrid), to which are added by closures that of eMe Be Garrote (Donostial) e Water and salt (Santiago de Compostela).
Bistellato and Tristellato
Only three chefs have risen to the category of the two establishments, including the Galician Xosé Torres Cannas, by Pepe Vieira, in Poio.
With the second glow on Deessa There are seven accumulated by the Extremaduran of birth and the Valencian of adoption Quique da Costa. In 2021 he signed on as gastronomic director of the renovated Mandarin Oriental Ritz Hotel in Madrid and in just 18 months he has made a career in the Michelin Guide with a cuisine that mixes his Mediterranean with the cuisine of the capital and which has Guillermo Chávez in the kitchen.
Complete the trio El Rincón de Juan Carlos, in which the brothers Juan Carlos and Jonathan Padrón “reviewing the Canarian recipe book from a creative point of view”.
Lobby It was for many years a favorite third star for many gourmets, although it has come down to the present day for another reason: the theft in 2021 of 45 exclusive bottles from its cellar worth 1.6 million euros. With the alleged perpetrators arrested and without recovering the wine, Toño Pérez (cook) and José Polo (sommelier) received at least the compensation of the highest distinction from the Michelin Guide.
Both opened Atrio in 1986, although their growth came in 2010 with the move to a building in the historic center of Cáceres where they combine a cuisine with Iberian pork as the protagonist, one of the best wineries in the world and a hotel with an important contemporary art collection.
Known to the general public thanks to television, the brothers Javier and Sergio Torres have built their “ship of dreams” in 800 m2 which they define as a “kitchen with tables”.
Torres brothers kitchen it is, according to Michelin, a “magical space” where “the gastronomic experience, which from consistency travels through the best seasonal products, exceeds the diner’s expectations to become a great show”.
With these two new additions, Spain has 13 restaurants with three Michelin starssince they join Akelarre, Arzak, Quique Dacosta, DiverXO, ABaC, Martín Berasategui, El Celler de Can Roca, Lasarte, Azurmendi, Aponiente and Cenador de Amós.
green stars
The thirteen new green stars for sustainability show the “growing and remarkable commitment to a more sustainable gastronomic approach” of Spanish chefs. No Galician chef has been recognized in this category.
The recognition went to Ambivium (Peñafiel), ARREA! (Santa Cruz de Campezo), Cancook (Zaragoza), Casa Nova (Sant Martí Sarroca, Barcelona), Casona del Judío (Santander), El Visco (Fuentespalda, Teruel), Casa Nova (Sant Martí Sarroca, Barcelona), Les Moles ( Ulldecona, Tarragona), Maskarada (Lekunberri, Navarra), Muxgo (Las Palmas de Gran Canaria), Narbasu (Cereceda, Asturias), Oba (Casas-Ibáñez), Venta Moncalvillo (Daroca de Rioja, La Rioja) and Zelai Txiki (San Sebastian).
Moreover Gourmand bib recommended
The list of Gourmand bib The Spanish, “places with quality cuisine at reasonable prices”, is growing in 2023 with 38 new restaurants, up to 243. Those recommended by the Michelin Guide, on the other hand, add another 119, for a total of 736. Another novelty announced this year is that both the first and second will wear accreditation plates.
Young chef, mentor chef and best service
Along with the recent titles of Young Chef and Chef Mentor, the Michelin Guide announced this year the creation of a new award that recognizes the work of catering professionals. The star for best service went to Toni Gerez, of the Catalan restaurant Castell Peralada.
An excited and surprised Cristóbal Muñoz, of Ambivium, in Peñafiel (Valladolid) won the Young Chef award; and veteran and renowned Joan Roca, of El Celler de Can Roca, received the accolade of Chef Mentor for “his training work which has instilled in his disciples the knowledge and love of gastronomy”.
