Lorraine Williamson
What does it say about a country when its culinary map lights up with new stars? Spain found out this week in Málaga, where the Michelin Guide 2026 Spain and Andorra unveiled a fresh wave of restaurants joining the country’s fine-dining elite.
The gala, staged inside Antonio Banderas’ SOHRLIN Andalucía cultural centre, brought together chefs, sommeliers and restaurateurs for an evening charged with emotion and ambition. By the end of the night, 25 restaurants had secured their first Michelin star, strengthening Spain’s position as one of Europe’s most dynamic gastronomic destinations.
The event, hosted by Jesús Vázquez, felt like a snapshot of a country where tradition and experimentation now sit side by side comfortably. Almost 260 restaurants across Spain and Andorra hold at least one star, and the latest promotions show that culinary creativity has never been more widespread. Moreover, Michelin’s criteria remain as strict as ever – ingredient quality, technical mastery, balance of flavours, the chef’s personality and consistency – yet the list of newly recognised kitchens spans every corner of the map.
Southern flair and island innovation
Andalucía and the Canary Islands made an impression this year, not only for the number of new stars but for the range of styles behind them. Chefs in Granada, Cádiz, Málaga and Córdoba were celebrated for cooking that digs deep into local identity while playing confidently with modern techniques. In Tenerife, two restaurants earned a first star by continuing the island’s momentum as one of Spain’s most exciting culinary territories.
These awards underline a long-term trend: southern Spain is no longer simply a sun-and-sea region but a growing force in high gastronomy. From Málaga’s creative kitchens to Tenerife’s blend of Atlantic produce and bold imagination, the south continues to shape Spain’s food narrative.
Mediterranean precision and Catalan creativity
The Mediterranean strip from Murcia to Castellón also celebrated new accolades, with chefs showcasing produce-led menus rooted in the rhythm of the coastline. Meanwhile, Catalonia added two new one-star establishments, reinforcing the region’s status as a long-standing powerhouse of Spanish gastronomy. Its blend of technique, innovation and meticulous sourcing remains one of the country’s most influential culinary engines.
A strong showing from Madrid and the north
Further inland, Madrid enjoyed a particularly strong evening with three restaurants earning their first star. The capital’s constant reinvention, driven by young chefs and boundary-pushing concepts, continues to attract Michelin’s attention. Northern Spain, from the Basque Country to Asturias and Galicia, once again demonstrated why it remains a benchmark for culinary excellence. New stars appeared in rural villages, mountain enclaves and small towns – a reminder that great food in Spain is rarely confined to big cities.
A quieter year at the very top
While excitement surrounded the newcomers, the upper tiers of the guide brought a calmer headline. Five restaurants earned their second star, including four in Catalonia and one in Madrid, yet the coveted third star saw no new additions. The sixteen restaurants already holding the highest distinction keep their title, reinforcing how exceptionally rare that top level remains.
Green Stars highlight a shift in values
Michelin’s Green Star continues to reshape how we think about fine dining. In 2026, five restaurants were honoured for their commitment to sustainability, celebrating chefs who prioritise local produce, minimise waste and embed responsible practices into their identity. Their recognition reflects a broader movement in Spanish gastronomy: diners increasingly expect restaurants not only to cook well but to act with purpose.
Celebrating the people behind the plates
Beyond the stars, several leading figures were honoured for shaping Spain’s culinary culture. The Service Award recognised Abel Valverde in Madrid for elevating dining-room hospitality to an art form. Sommelier Luis Baselga of Smoked Room was celebrated for pairing food and wine with intuitive precision. Young talent also took centre stage with chef Juan Carlos García of Vandelvira in Baeza receiving the Young Chef Award for his fresh interpretation of Andalusian cuisine. And veteran chef Quique Dacosta was acknowledged as a mentor whose influence continues to ripple across the sector.
Jerez de la Frontera – Spain´s culinary capital 2026
Spain’s evolving food landscape
This year’s guide tells a clear story: Spain’s culinary prestige is no longer concentrated in a handful of metropolitan hubs. Talent is emerging in unexpected places, from mountain villages to coastal towns, and diners are increasingly willing to travel for remarkable food. With 2026’s list, Michelin strengthens Spain’s reputation as a diverse, restless and innovative gastronomic nation.
For the full list of starred restaurants in Spain, you can find the complete Michelin selection via the official overview.
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