The new edition of the MICHELIN Guide 2026 has once again put the spotlight on sustainability, rewarding those restaurants that integrate environmental practices into their gastronomic model. From projects that promote regenerative cultivation to kitchens that base their proposal on total utilization and direct contact with producers, the Green Star recognizes an increasingly necessary commitment.
With the five new additions announced (four of them in the Basque Country and one in the Balearic Islands), the Spanish selection now totals 59 restaurants with a Michelin Green Star.
Below, we review which are the new distinguished spaces and what makes them unique:
Terrae: Port de Pollença, Majorca
The Balearic Islands adds a new name to the list thanks to Terrae, located in Port de Pollença. This Mallorcan restaurant, run by chef
The menu changes almost daily according to what is offered by small pro
local chefs, guaranteeing an unrepeatable culinary experience on every visit.
Rivas also interacts personally with diners to explain the origin of the ingredients and the creative process behind each dish. Terrae combines tasting menus, grilled cuisine and suggestions born from the inspiration of the moment.
Mistress: Tolosa, Guipuzcoa
Ama is located in Tolosa, a restaurant that embraces Basque tradition from a contemporary point of view: its chefs, Gorka Rico and Javier Rivero, have built a cozy space where the local and the simple predominate. The kitchen, completely visible from the dining room, shows the transparency of the project and its commitment to honest gastronomy.
Their tasting menu, which changes every week, is based on local suppliers and seasonal products. In hunting season, they surprise with unusual meats, such as roe deer prepared in a modern key. Their cheesecake, which has become a must, embodies their philosophy: pure flavor without artifice.
Bakea: Mungia, Biscay
In Mungia, Bakea combines minimalist design and a deep connection with the Basque landscape. The large central table, inspired by traditional txokos, invites sharing, while the wood-burning stove reflects the essence of the project: chef Alatz Bilbao proposes a unique tasting menu that revolves around fire, local products and the culinary roots of the area.
Among its dishes is the Pez/Ajilimojili, a grilled and roasted grouper loin accompanied by veal garum, oil and txakoli vinegar. Even the tableware is designed by the chef himself, made from recycled metal scraps.
Garena: Dima, Biscay
Garena is located in a spectacular 17th century farmhouse surrounded by vineyards, a setting that already anticipates its culinary philosophy. Chef Julen Baz is committed to a modern Basque cuisine that is deeply rooted in the territory. His aim is to reinterpret the tradition of the farmhouses, based on self-sufficiency and respect for the land.
The restaurant offers two tasting menus (Gurea and Garena) that combine current techniques with local products. Each dish tells stories of the Basque rural environment, recovering flavors that are part of its cultural identity. Beyond the gastronomic dining room, they have a tavern where the proposal is more informal but equally linked to the landscape.
Hika: Villabona, Guipuzcoa
The fifth distinguished restaurant is Hika, a txakoli winery that has turned its dining room into a tribute to the most authentic Basque cuisine. With large windows that open onto vineyards and mountains, the space combines oenology and gastronomy in the same project.
Chef Roberto Ruiz, inseparable from his txapela, prepares a menu that respects tradition: Tolosa beans, stuffed txipirones, Txangurro a la Donostiarra, all prepared with techniques inherited from previous generations. Part of the appetizers come directly from their own vegetable garden, and the stews are cooked on wood and charcoal stoves, recovering the essence of the old kitchens.
