The successful MICHELIN Spain Guide 2025 awards ceremony in Murcia was full of new entries and awards - the best possible proof of the boom in a country’s food scene.
Once again, we have witnessed an increase in the number of awards in Spain, with over 1,251 restaurants selected (1,257 if we include those in Andorra) and a total of 291 rewarded with our precious stars (292 if we add Andorra), thus consolidating (and deservedly so) the country’s reputation as one of the world’s most enticing and attractive gastronomic destinations.
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A snapshot of the MICHELIN Guide Spain 2025 selection:
- 3 Stars: 16 restaurants (1 new entry)
- 2 Stars: 33 restaurants (3 new entries)
- 1 Star: 242 restaurants (32 new entries)
- Green Star: 57 restaurants (9 new entries)
- Bib Gourmand: 213 restaurants (15 new entries)
- Recommended: 747 restaurants (85 new entries)
We should also add that in Andorra, which is also included in the selection listed in this guide, six restaurants have been recognised (including one new entry), one of which has been awarded one MICHELIN Star. Including these, the total number of establishments in this publication rises to 1,257.
Casa Marcial, the new 3-Star MICHELIN restaurant
Any mention of Casa Marcial automatically turns our attention to the Manzano family, with Nacho and Esther in charge of the kitchen (ably supported by Esther’s son Jesús,) and Sandra ensuring that everything runs to perfection front of house. They each see their role as an extension of their own self, one that is based around a close bond with the land where they grew up and a heightened sensation of what they understand by the term “hospitality”. The landscapes of the Asturias region and its unmistakeable flavours take centre stage in dishes with a strong dose of creativity, resulting in incredible recipes that showcase sustainability and which can be enjoyed on the à la carte as well as three superb tasting menus (Northeastern “El Cachucho”, Northeastern "El Fitu" and La Salgar), the names of which are taken from a key feature in the region’s landscape.
In parallel with this new 3-Star entry, the other 3-Star MICHELIN restaurants in Spain have shown once again that they continue to offer unique cuisine, hence their “worth a special journey” reference and their renewed receipt of our maximum gastronomic distinction: ABaC, Cocina Hermanos Torres, Disfrutar and Lasarte (Barcelona), Atrio (Cáceres), Noor (Córdoba), Quique Dacosta (Dénia), Akelaŕe y Arzak (Donostia - San Sebastián), Aponiente (El Puerto de Santa María), El Celler de Can Roca (Girona), Azurmendi (Larrabetzu), Martín Berasategui (Lasarte-Oria), DiverXO (Madrid) and Cenador de Amós (Villaverde de Pontones).
Three more restaurants awarded two MICHELIN Stars
Just a chosen few attain this distinction, the ante-chamber of gastronomy’s 3-Star Olympic summit! It is highly admirable that with the addition of these three new entries there are now 33 restaurants that offer this exceptional level of cuisine, which the MICHELIN Guide recommends (irrespective of where we are travelling) as “worth a detour”!
Alevante, part of the Gran Meliá Sancti Petri in Chiclana de la Frontera, has taken on the baton of Ángel León, the renowned chef at his three-MICHELIN-starred Aponiente. Through the individual personalities of chefs Cristian Rodríguez and Alan Iglesias, we are invited on a fabulous journey across the length and breadth of maritime-inspired ingredients, with the genial and creative cuisine of the Jerez-born master chef as their guiding light.
LÚ Cocina y Alma, in Jerez de la Frontera, adds further brilliance to the standout cuisine of Andalucia. Here, chef Juanlu Fernández champions this region in the south of the country, where he combines originality with respect for local flavours. His dishes reinterpret Andalucian recipes based around the best French techniques and incredibly silky sauces as demonstrated in his highly original Atlantic sea bass “a la roteña”.
For its part, Retiro da Costiña, in the town of Santa Comba in A Coruña province, showcases its love of hospitality in a family-run restaurant that over the years has continued to grow and improve. This, combined with hard work from day to day, has resulted in it becoming an institution for Galician cooking. Here, chef Manuel García offers much than just mouthwatering cuisine, creating a complete gastro-sensorial experience built around a journey through the different sections of the property.
32 new restaurants are awarded one MICHELIN Star
This much-talked-about gastronomic boom is no small matter and our inspectors are the first to identity this phenomenon every year.In this edition, as is usually the case, the deluge of MICHELIN stars has fallen with particular intensity on the major cities of Barcelona (Fishølogy, MAE Barcelona, Prodigi and Teatro kitchen & bar) and Madrid (Chispa Bistró, Gofio, Pabú, Sen Omakase and VelascoAbellà), although we are seeing a wider distribution across the whole of our country.
Alongside the indomitable personality of each restaurant, two regions in particular warrant particular attention: the Canary Islands, where we find leading restaurants that have a close link with the archipelago’s major hotels — Donaire and Il Bocconcino by Royal Hideaway, both in Adeje (Tenerife); Kamezí in Playa Blanca (Lanzarote) and Muxgo in Las Palmas de Gran Canaria (Gran Canaria); and, unexpectedly, in Aragón, a region in which there has been a truly striking leap in creativity – this is particularly the case in the province of Huesca (Ansils, in Anciles; La Era de los Nogales, in Sardas and Casa Arcas, in Villanova), which has developed into a new gastronomic hotspot.
With these 32 new entries, the total number of restaurants with one MICHELIN Star in Spain is now 242; and if we include Andorra, and more specifically Soldeu, we can add one more — Ibaya — which is reflected in our guide and has retained its distinction this year.
New restaurants with one MICHELIN Star in Spain
9 new restaurants receive the MICHELIN Green Star for their commitment to sustainability
Concerns about the environment around us are a constant worry. This is something indelibly linked with the world of gastronomy as the latter is at the forefront in raising awareness around this issue.Our inspectors can see that these restaurants have a strong commitment to the environment, have closer working relationships with local producers, are very focused on their local terroir and, above all, have a highly creative approach to zero waste.
New restaurants with a MICHELIN Green Star in Spain
- Bellvís (Lleida) – La Boscana
- Castelló d’Empúries (Girona) - Bistrot 1965
- Madrid - DSTAgE
- Madrid - Tramo
- Quintanilla de Onésimo (Valladolid) - Taller Arzuaga
- Serra de Outes (A Coruña) – O Secadeiro
- Ulldecona (Tarragona) – Espacio Amunt
- Vall d’Alba (Castellón) – Cal Paradís
- Vallromanes (Barcelona) – Restaurante 1497
In addition to these nine new restaurants awarded a Green Star, there are a further 57 that are standard-bearers for sustainability in Spain, acting as advocates and a benchmark for good environmental practices that benefit everyone.
15 new Bib Gourmands
This distinction which, since it first appeared in 1997, has been a favourite with our inspectors, is one of the most popular awards with our readers and for food-lovers around the world thanks to its focus on restaurants offering the best value for money irrespective of the type of cuisine they serve.
The Bib Gourmand selection in the MICHELIN Spain Guide 2025 highlights a total of 213 restaurants, 15 of which are new entries (including Bistrot 1965 in Castelló d´Empúries; Enxebre in Vigo; La Oveja Negra in Barbastro; and El Rebojo in Garachico).
4 special awards
The continued aim of the MICHELIN Guide is to highlight the distinct skills and specialities that set a restaurant apart, enabling all of us, as their guests, to savour a truly memorable experience. With this in mind, the following special awards have been presented to reward individual talent:
The MICHELIN Service Award 2025 has gone to Cristina Díaz García, front-of-house manager at the two-Star Maralba (Almansa). Here, she combines her inestimable skill at ensuring that we enjoy her cooking to the full (as if we were in our home) with her approachable, friendly yet professional service and her incredibly extensive sommelier knowledge. The latter is clearly evident when she talks about the wines of the Castilla-La Mancha region, of course, but also in her advice and recommendations on labels from other regions in Spain as well as international wines.
The MICHELIN Sommelier Award 2025, sponsored by Vila Viniteca, has been awarded to José Luis Paniagua, the man who oversees the wine sanctum of the three-MICHELIN-Star and three-MICHELIN-Key Atrio restaurant in Cáceres. Trained in London (he studied at WSET – the Wine & Spirit Education Trust) and a graduate of the Conseil Interprofessionnel du Vin du Bordeaux (C.I.V.B.), he has a deep knowledge of every single detail about every single grape variety, every “designation of origin” and appellation, and every vintage of the world’s most exquisite wines. As a result, his advice and explanations always elevate the experience to another level.
The MICHELIN Young Chef Award 2025, presented by MAKRO, goes to chef Carlos Casillas at Barro (Ávila), a restaurant with one MICHELIN Star and one Green Star which changed location in the summer. Trained at the Basque Culinary Center, where he graduated top of his class, this chef conjures up tremendously creative cuisine that transcends the purely gastronomic through his championing of his local area and its people, and always showcasing its local identity. He views cooking as another tool to help safeguard its legacy in the present but with a constant eye on the future.
The MICHELIN Chef Mentor Award 2025, sponsored by Blancpain, recognises the hard work and long career of Pedro Subijana, who is at the helm of the three-MICHELIN-Star and two-MICHELIN-Key Akelaŕe (Donostia – San Sebastián). One of the standout aspects of his training was his culinary apprenticeship in Lyon alongside his friend Juan Mari Arzak, under the baton of the legendary master-chef Paul Bocuse, from whom he learned the principles of Nouvelle Cuisine that later developed conceptually into New Basque Cuisine, of which he is one of the founding fathers. He worked as a teacher in the erstwhile Luis Irizar Cookery School, was the driving force and patron of the Basque Culinary Center, and founder of Euro-Toques International, of which he was president for several years. An almost infinite number of stagiaires and young talents (such as Sergio Torres, Andoni Luis Aduriz, Francis Paniego, Mario Sandoval and David Yárnoz) have spent time working in his restaurant, going on to become leading chefs on their own merits. Without a shadow of a doubt we can say that Pedro Subijana is someone who has done more than most to promote the spread of Spanish cuisine!
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Main image: Lamb’s trotters, "cabezas asadas a la llama" and teardrop peas © Lucia Gan Benedí/Ansils
