The Michelin Gala 2026, held at the Sohrlin Andalucía space in Malaga (a project promoted by the actor Antonio Banderas), began without the usual buzz of betting and rumors. However, the apparent previous calm did not anticipate the unexpected twist of the night: no restaurant was awarded the third star. The French guide opted to keep the elite of haute cuisine intact, revalidating the 16 three-starred restaurants that already shone in the previous edition.
The list, therefore, remains unchanged. The great culinary temples such as Casa Marcial, Arzak, Lasarte, DiverXO, El Celler de Can Roca, Noor, Cocina Hermanos Torres or Disfrutar retain their privileged position. For many chefs, critics and followers of gastronomy, the decision reinforces the idea that access to the highest recognition is today more complex than ever, a summit reserved for proposals of sustained excellence.
Five restaurants promoted to two stars in an emotional evening
If the gala did not bring joy at the top, it was especially generous on the second step. Five restaurants were recognized with two Michelin stars, giving rise to some of the most emotional moments of the ceremony.
One of them came when the Aleia team (Barcelona) celebrated its promotion. Its chef, Rafa de Bedoya, confessed that “you have to fight for the stars day by day” and added with a laugh: “You can smell something, but until you touch it…”. There was also a very special moment when José Castañé, from La Boscana (Bellvís), dedicated his achievement to his mother: “I dedicate it to my mother, who is 93 years old and is still fighting”.
Recognition also reached Mont Bar (Barcelona) and Atelier (Madrid), the new project of Ramón Freixa, who revalidated his two stars after abandoning his previous proposal at Hotel Único. But the unanimous applause of the audience came with Albert Adrià, who took the stage visibly surprised to receive the two stars for Enigma. “It was a surprise, I didn’t expect it,” he assured with his characteristic humility.
The crop of first stars confirms the expansion of new talents
In addition, the Michelin Guide celebrated one of the largest batches of recent first recognitions: 25 restaurants obtained their first star. The territorial, technical and conceptual diversity of these projects shows the consolidation of a new generation of chefs that is making strong progress in all regions of Spain.
From signature projects in the Canary Islands, Andalusia, Catalonia and the Valencian Community to proposals from Madrid and Asturias, the gastronomic map is becoming increasingly plural and sophisticated. For the French guide, these new highlights attest to the vitality of a country where culinary creativity never ceases to reinvent itself.
Special prizes: dining room, sommelier, young talent and mentoring
The gala also dedicated a space to recognize essential disciplines within the restaurant industry. The award for best head waiter went to Abel Valverde, from Desde 1911, who vindicated the importance of his profession, stating: “It is an award that can be extended to my colleagues who have been working for years to dignify this profession”.
The award for best sommelier went to Luis Baselga, from Smoked Room, who dedicated his award to Massimiliano Delle Vedove: “because without him I wouldn’t be here”. Young talent took center stage with the Young Chef Award, which went to Juan Carlos García (32 years old), from Vandelvira (Baeza). And the Chef Mentor Award went to Quique Dacosta, an absolute reference in Spanish gastronomy.
Five new Green Stars and more than 1,300 recommended restaurants
Sustainability had its own section with five new Michelin Green Stars, bringing to 59 the number of Spanish restaurants distinguished for their environmental commitment. The guide insisted that this seal seeks to encourage dialogue between professionals, territories and producers.
In addition, the Michelin universe continues to grow: more than 1,300 recommended restaurants, 784 in Spain and Andorra, and 128 new additions. We also added 29 new Bib Gourmand, the category that celebrates the best value for money.
