The Iberian Peninsula is experiencing a growing interest in cooking that is reflected in the continuous increase of gastronomic tourism. Our inspectors have found, a year that the expertise of the chefs surprise in every corner with diversified proposals, seeking excellence in products, refined techniques and care in key presentations in your kitchen.
Mindful of its role as a disseminator of our food culture, the Michelin Guide has made a huge publishing effort that has most clearly shown in the more than two hundred new restaurants selection. These establishments guarantee success of both the current and the bright future that is our kitchen.
As usual, the Michelin guide gives us his selection of establishments with the best quality cuisine of both countries, which are classified with the known “star of fine dining”: *** for exceptional kitchens, for excellent ** and * to those considered very good in its category.
The eight restaurants sported *** repeat last year have held the distinction as superb level in performance. They are Akelare, Arzak, Azurmendi, El Celler de Can Roca, DiverXO, Martin Berasategui, Quique Dacosta and Sant Pau.
** They have been awarded to 23 restaurants, two of them new. The restaurant Coque (Humanes de Madrid) offers contemporary cuisine with roots in Madrid, in which Mario Sandoval shows his creativity in two tasting menus, with incredible chromatic and exquisite presentations. For his part, Fernando P. Arellano Zaranda (Castell Son Claret hotel in Es Capdellà, Mallorca) proposes a cuisine, excellent technique, which seeks complicity with the quality of local products to achieve amazing fusions of flavors .
* 157 with distinguished restaurants, with 15 of them new.
Andalusia and Catalonia focus this year as many new products in this category, with four in every community.
Source: Michelin
