In the firmament of the Michelin Stars, Galicia shines brighter. Our community has achieved 18 badges distributed among 16 restaurantsand it is that two of them wear two glittering banners.
This 2023 they join the Olympus of good eating 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 highlights that “it offers us the Galician essence from the feeling and the link to the terroir” and the second is referred to as “the Galician temple of grilled cuisine”.
These restaurants add to the another 12 that retain 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). It falls from the Auga e Sal list, awarded at the 2022 gala, but it closed last May.
On the other hand, our community wins another restaurant with two insignias: Pepe Vieira, in Poio, directed by chef Xosé Torres Cannas. “He has known 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,” highlights the gastronomic guide.
The chef was very excited when he received the award that accredits his double star. On the verge of tears, he wanted dedicate it to his head chef, with whom he has been working for 15 years.
It is thus added to Culler de Pau, in O Grove, by chef Javier Olleros, who in the last edition achieved two stars.
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 Gourmand and 736 recommended establishments for the quality of its cuisine.
Chef Xosé Cannas, after achieving his second Michelin Star: “We are not going to stray from what has brought us here”
new badges
Spain continues to grow with 29 novelties in the category of a 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 (Cadiz), COME 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, from 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 of 12 Michelin stars, makes up for the loss due to closing of eMe Be Garrote in San Sebastián for the one achieved in Etxeko Ibiza (Es Canar, Ibiza).
The restaurant of the son of former minister Gallardón in Santiago closes months after achieving the Michelin Star
Loss of Michelin Stars
They only occur 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 due to closures that of eMe Be Garrote (Donostial) and Auga e Sal (Santiago de Compostela).
Bi-starred and Tri-starred
Only three chefs rose to the category of two insignia, among them the Galician Xosé Torres Cannas, from Pepe Vieira, in Poio.
With the second shine on Deessa There are seven accumulated by the Extremaduran by birth and Valencian by adoption Quique Dacosta. In 2021 he signed 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 its Mediterranean with the cuisine of the capital and that has Guillermo Chávez in the kitchen.
Complete the trio El Rincón de Juan Carlos, in which the brothers Juan Carlos and Jonathan Padrón “revise the Canarian recipe book from a creative point of view”.
Lobby It was a third-star favorite for many years for many gourmets, although it came to the present day for another reason: the theft in 2021 of 45 exclusive bottles from its cellar valued at 1.6 million euros. With the alleged authors arrested and without recovering the wine, Toño Pérez (kitchen) and José Polo (sommelier) have at least received the compensation of the highest distinction from the Michelin Guide.
Both opened Atrio in 1986, although their growth came in 2010 with their transfer to a building in the historic center of Cáceres where they combine a kitchen with the Iberian pig as the protagonist, one of the best wineries in the world and a hotel with an important art collection. contemporary.
Known by the general public thanks to television, the brothers Javier and Sergio Torres have built their “ship of dreams” in 800 square meters that they define as a “kitchen with tables”.
Kitchen Brothers Torres it is, according to Michelin, a “magical space” where “the gastronomic experience, which travels from consistency 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.
Pontevedra seeks to maintain its idyll with the Michelin Guide
green stars
The thirteen new green stars for sustainability show the “growing and notable commitment to a more sustainable gastronomic approach” of Spanish chefs. No Galician chef has been recognized in this category.
The distinction has gone 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).
Further Bib Gourmand and recommended
The list of Bib Gourmand Spanish, “establishments with quality cuisine at contained prices”, grows this 2023 with 38 new restaurants, up to 243. On the other hand, those recommended by the Michelin Guide add another 119, with a total of 736. Another novelty announced this year is that both the first and the second will wear accrediting plaques.
Young Chef, Chef Mentor 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 restaurant professionals. The Star for Best Service went to Toni Gerez, from the Catalan restaurant Castell Peralada.
An excited and surprised Cristóbal Muñoz, from Ambivium, in Peñafiel (Valladolid) won the Young Chef award; and the veteran and renowned Joan Roca, from El Celler de Can Roca, received the Chef Mentor distinction for “his educational work instilling in his disciples knowledge and love of gastronomy”.
#Pepe #Vieira #Michelin #Star #Galicia #badges
