Lorraine Williamson
Guía Repsol has revealed its list of Soles 2025, awarding 90 new restaurants during a ceremony held in Santa Cruz de Tenerife. The total number of establishments featured in the guide now stands at 789, confirming the growing depth and regional diversity of Spain’s gastronomic offering.
Among the recipients, 71 restaurants were awarded one Sol Repsol, 17 received two, and just two reached the highest tier of three Soles. The latter include Bagá, under the direction of Pedrito Sánchez in Jaén, and La Finca, helmed by Susi Díaz in Elche.
The awards, given annually since the guide’s founding in 1979, are seen as a benchmark for culinary excellence in Spain. This year’s selection highlights a notable rise in recognition for younger chefs, many of whom are leading innovative projects across the country.
A symbol of national identity and innovation
Antonio Brufau, president of Repsol, described the awards as a reflection of Spain’s broad culinary map. “These 90 new Soles, alongside those already awarded, represent the country’s commitment to quality tourism,” he said. Brufau also praised the chefs as drivers of change and innovation within the industry.
Repsol’s support for Spanish gastronomy remains firm. The company sees its role not only in acknowledging culinary achievement but also in encouraging sustainable tourism and local development.
Tradition meets contemporary cooking
While the awards continue to spotlight haute cuisine, the 2025 guide also highlights a return to the roots of Spanish cooking. The resurgence of the casa de comidas concept – simple, traditional dishes made with quality ingredients – is gaining prominence. This trend runs alongside fine dining, offering a more accessible way to experience Spanish food culture.
Also read: Top 15 traditional Spanish winter foods
A national celebration of flavour
Spain’s 789 award-winning restaurants represent more than individual success stories. They form a nationwide network that reflects regional identities, ingredients, and evolving culinary trends.
From the Basque Country to Andalucia, and from urban centres to rural outposts, the Soles Repsol 2025 tells a story of a country that continues to innovate without losing touch with its culinary roots.