(26 November 2025) - The Michelin Guide has published its new restaurant ratings for Spain and Andorra in Andalucía The edition reflects the dynamism and exceptional level of the Spanish gastronomic scene, according to a statement from the guide. Among the 1,295 reviews this year (including 7 in Andorra), 161 new restaurants have been included (including 1 in Andorra).

Gwendal Poullennec, International Director of the Michelin Guide, explained: "The high number of new entries this year confirms the unprecedented dynamism of the Spanish and Andorran gastronomic scene. It is characterised by the consolidation of established restaurants and the strong emergence of young talent, which points to a promising future. In addition, our team of inspectors has observed a remarkable evolution in the gastronomic approach. In addition to the use of regional products, it is admirable how chefs are getting the best out of them with a variety of techniques and increasing precision."

Two stars

With the awarding of five more restaurants - three in Barcelona(Aleia, Enigma and Mont Bar), La Boscana in Bellvis and the last one in Madrid(Ramón Freixa Atelier) - we now have 37 restaurants in this category. They offer exceptional cuisine that, according to the MICHELIN Guide, makes every culinary journey worthwhile.

• Aleia (Barcelona) on the first floor of Casa Fuster, a jewel of Catalan modernism (now a hotel), offers a modern and creative tasting menu. It is the brainchild of Italian-Argentinean chef Paulo Airaudo and is realised daily by Jerez-born chef Rafael de Bedoya.
• La Boscana (Bellvís), a restaurant that blends harmoniously with nature, is one of the leading gastronomic addresses in the Pla d'Urgell region near Lleida. Here, the excellent work of chef Joel Castañé, who is redefining the role of fruit in haute cuisine, is immediately apparent.
• Enigma (Barcelona) is one of those restaurants that fascinates and surprises in equal measure - thanks to its unique, futuristic aesthetic and its exceptional gastronomic offering. In around 25 courses, chef Albert Adrià introduces his guests to almost all existing cooking techniques and completes many dishes right before their eyes.
• The Mont Bar (Barcelona) is one of these places that enchants with its special concept: it combines the charm of a gastropub with the flair of a restaurant. Chef Francisco José Agudo's menu, which evolves throughout the year based on regional and seasonal ingredients, surprises with delicious appetisers, avant-garde tapas and dishes to share... or not!
• TheRamón Freixa Atelier (Madrid), the new and surprising project of this great chef, presents his unique vision of haute cuisine in an exclusive setting reminiscent of a speakeasy within the larger, more accessible Ramón Freixa Tradición restaurant. There is only one U-shaped table for ten people, a single tasting menu and... the chef is constantly interacting with the guests!

One star

After the flood of Michelin stars, it is no wonder that these awards have filled the whole country, both on the mainland and in the archipelago, with gastronomic enthusiasm. As you would expect given the size of the population and the number of restaurants, most of the stars are once again located in major cities: Kamikaze and SCAPAR in Barcelona; Islares in Bilbao; Itzuli in San Sebastián; EMi and Èter in Madrid. Of particular note is the strong presence of the Autonomous Community of Andalusia this year, which has been awarded new Michelin stars in five of its eight provinces: Faralá (Granada), Mare (Cádiz), Ochando (Los Rosales, Seville), Palodú (Málaga) and ReComiendo (Córdoba).

On the other hand, we are pleased about the progressive decentralisation of fine dining. Many chefs, especially younger ones, are setting up their own restaurants in rural areas. They maintain a close relationship with the local environment and are strongly committed to the circular economy: Casa Rubén (Tella, Huesca), Pico Velasco (Carasa, Cantabria), Regueiro (Tox, Asturias) and Vértigo (Sober, Lugo). These 25 new stars bring the total number of restaurants with this distinction in the publication to 254. It is worth mentioning that one of them, Ibaya (Soldeu), is located in Andorra and is the only restaurant in the country to receive this honour.

Bib Gourmand

The Bib Gourmand award, part of the Michelin Guide since 1997, recognises selected restaurants that offer high-quality food at moderate prices. These restaurants cover a wide range of cuisines and invite guests to enjoy well-prepared dishes for all budgets.

This year's selection comprises a total of 204 Bib Gourmand restaurants, including 29 new additions. These include the outstanding work of young chef Pablo González at La Trébede (Pobladura del Valle, Zamora), the application of molecular reactions to local recipes at Loreto (Jumilla, Region of Murcia) and the original concept of Manifesto 13 (Madrid) with its Italian soul and creative fusion touches. The homage to traditional bars and taverns at Memoria Gustativa (Valencia)... or the casual haute cuisine on the banks of the Guadalquivir at the Regadera restaurant (Córdoba).

Green Star

The Green Star recognises restaurants whose initiatives have impressed the inspection team - inspiring practices that are shaping the gastronomy of tomorrow. This year, five restaurants were awarded the Green Star by the Michelin Guide inspectors thanks to their innovative initiatives. Together, they represent a dynamic gastronomy characterised by authentic approaches and inspiring practices that are shaping the future of the industry. The five newly honoured restaurants, bringing the total number in this category to 59, are:

• Ama (Tolosa, Gipuzkoa)
• Bakea (Mungia, Bizkaia)
• Garena (Dima, Bizkaia)
• Hika (Villabona, Gipuzkoa)
• Terrae (Port de Pollença, Mallorca)

Special awards

The selection for the MICHELIN Guide Spain & Andorra 2026 aims not only to recognise the unparalleled culinary diversity of these countries, but also to pay tribute to the individual talent and skills that allow us to experience excellence and passion.

• The 2026 MICHELIN Award for Service was presented to Abel Valverde, head waiter of the Michelin-starred restaurant Desde 1911 (Madrid). Recognised as one of the best head waiters in Spain, he divides his duties between managing the dining room and training the staff of the Pescaderías Coruñesas restaurant group. After training at the Girona Hotel School, he honed his skills at Can Fabes and managed the dining room at the Santceloni restaurant in Madrid under the guidance of his mentor Santi Santamaría. Author of books on service and collaborator of prestigious institutions such as the Basque Culinary Centre, he has received numerous awards, including the National Gastronomy Award for the best restaurant manager. Discretion, courtesy and impeccable service, complemented by extensive knowledge of cheese, characterise his unmistakable style.
• The MICHELIN Sommelier Award 2026 goes to Luis Baselga, head of the wine cellar at the Smoked Room restaurant (Madrid), which has been awarded two Michelin stars. A graduate in gastronomy and culinary arts from the prestigious Basque Culinary Centre, he began his career in the kitchen but soon discovered his true calling in the world of wine. It is said that he does not simply select wines, but reinterprets them and describes the sensations that each glass evokes with precise and understandable language. In the Smoked Room, he creates exclusive wine pairings that refine the perception of each dish and always adapt to the individual taste of each guest.
• The MICHELIN Young Chef Award 2026 , was presented to Juan Carlos García, chef of the one-starred restaurant Vandelvira in Baeza, Jaén. Having grown up in the culinary world, he graduated in Culinary Arts and Gastronomic Sciences as one of the first graduates of the Basque Culinary Centre. This enabled him to work with renowned chefs such as Eneko Atxa, Albert Adrià and Yoshihiro Narisawa, with whom he spent a year in Japan. Today, having interpreted the culinary offerings of the family business in his own way, he surprises with his maturity despite his young age (32). His modern cuisine is deeply rooted in seasonal and regional produce, some of which comes from his own garden.
• The MICHELIN Mentor Chef Award 2026 honours Quique Dacosta, the chef of the three-star restaurant Quique Dacosta (Dénia, Alicante). He is also responsible for the culinary offerings of restaurants such as Deessa and Palm Court in Madrid, El Poblet, Llisa Negra and Vuelve Carolina in Valencia and Arros QD in London. He has received numerous awards (including the National Gastronomy Award and the Gold Medal for Fine Arts) and has worked with young talents who have gone on to become renowned chefs (Ricard Camarena, Alberto Ferruz, Carito Lourenço and Germán Carrizo). But what really sets him apart is his personal vision of gastronomy, which he elevates to an art, with an obsessive, almost mantra-like endeavour to cook beauty. A unique selling point? Their eighth menu (season 2025) was the first to be registered and copyrighted worldwide. This recognises cuisine as another form of artistic expression and places it on the same level as the other seven classical disciplines of the fine arts (architecture, sculpture, painting, music, literature, dance and film).