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Just three weeks after the celebration of the second edition of Tapas Magazine’s T de Oro awards -which recognize talents with the potential to become future references of Spanish gastronomy-, the presentation gala of the Michelin Guide Spain 2024 (this year without Portugal, which will hold its own gala in February) has just been held. Among the new stars were six of our T de Oro restaurants (five from 2023 and one from 2022), which join the five T de Oro restaurants from 2022 that last year also got their first star.
The gala, presented by Andreu Buenafuente and held at the Banquet Hall of the Barcelona International Convention Center, featured showcooking by some of the most prestigious local chefs: Jordi Cruz (from ABaC), the brothers Javier and Sergio Torres (from Cocina Hermanos Torres) and Paolo Casagrande (from Lasarte), all three of whom hold three Michelin stars at the aforementioned restaurants.
Discover all the award winners below:
Marcos (Gijón), by chef Marcos Mistry, Golden T of Asturias
A firm and ambitious bet by Marcos Granda with Marcos Mistry as head waiter. More experiential than his other Asturian restaurant, Ayalga, they serve an appetizer at the bar, another in front of the library, you go through the impressive wine cellar and sit next to a kitchen team that exudes friendliness and good work. There are two tasting menus and some of the best wines in the world. Traveling cuisine with no strings attached and a lot of technique behind it, the hallmark of the house.
Written by David Fernández-Prada
Gijón. Cabrales, 76
984 00 75 80 • restaurantemarcos.com
Menús degustación: 79 y 119 €
Creativa
Owner: Marcos Granda • Sommelier: Jenny Riesgo
Barro (Ávila), by chef Carlos Casillas and Jaime Mondéjar, Golden T of Castilla y León.
A place that is making a lot of noise, for good, in the Castilian gastro scene. What once started as a wine bar focused on local references, has grown to become a must-visit place for all those who enjoy themselves. Very committed to the territory, respect for traditions and the environment, its proposal is led by Carlos Casillas, who mainly uses local products produced or born of small farmers or livestock farmers nearby. Very successful harmonies of a very careful wine list by Ferran Centelles.
Written by Luís Moreno Maldonado.
Ávila. San Segundo, 6
682 27 13 16 • barrorestaurante.es
Menú degustación: 89 €
Creativa
Propietario: Carlos Casillas Sumiller: Ferrán Centelles
Kabo (Pamplona), by chef Aaron Ortiz y la jefa de sala Jaione Aizpurua, T de Oro de Navarra
With stays in A fuego Negro or successful experiences in the R&D department of Mugaritz, the two flew at the early age of 24 and 26 years respectively. Now they are starting up again on the same Zaragoza Avenue in the capital of Navarre, but this time with their own premises and free of backpacks. Knowledge and professionalism are the great features that transmits the young couple, in which the good tandem of kitchen and dining room are the signs of identity. Their offer includes dishes such as Yesa trout with citric emulsion and crispy potato; Tudela asparagus with dill and a touch of manzanilla; or their particular tribute to San Fermín.
Written by Mikel Zeberio.
Pamplona. Av. de Zaragoza, 10
948 00 27 73 • restaurantekabo.com
Menú degustación: 80 €
Creativa
Propietarios: Jaione Aizpurua y Aaron Ortiz • Sumiller: Jaione Aizpurua
Radis (Jaén), by chef Juanjo Mesa León, T de Oro de Andalucía
Radis’ is the French translation of ‘radish’, but it is also the gastronomic project of the young chef Juan José Mesa, a character, well loved by all. Juanjo elaborates a sincere, direct, thoughtful cuisine with roots in the Jaén terroir, always looking back to his native Pegalajar. What is most striking about his cuisine is that he presents a cuisine without artifice, where the apparently simple product is elevated in tasty and flavorful elaborations and, in most of the dishes, with techniques that leave no one indifferent.
Written Fernando Huidobro.
Jaén. Tableron, 10
660 92 65 87 • restauranteradis.es
Menús degustación: 58 y 75 €
Tradicional/Actualizada
Propietario: Juan José Mesa • Sumiller: Johny Medina
Bevir (Las Palmas), by chef José Luis Espino, T de Oro de Canarias
Located in a place in the heart of the Triana neighborhood -one of the most picturesque in the city- it is exquisitely decorated with great care and detail. All vegetable garden and all sea. This is how José Luis Espino defines the kitchen where he exposes all his creativity. You will discover Bevir in its two tasting menus, Fortunata and Jacinta, which romantically make a nod to the writer from Gran Canaria, which also gives its name to the street where the restaurant is located. An impeccable wine cellar, which makes a new sun shine in the capital of Gran Canaria.
Written by Ana Medina.
Las Palmas de Gran Canaria. Escritor Benito Pérez Galdós, 4
928 35 85 48
Menús degustación: 75 y 90 €
De Autor
Propietario: José Luis Espino • Sumiller: Airam de Acosta
Vandelvira (Baeza), by chef Juan Carlos García, T de Oro de Andalucía 2022
A charming place in a XVI century building, the work of the architect Andrés de Vandelvira, who lends his name to the restaurant. Precisely its mannerist style could be used to describe the cuisine of Juan Carlos García, made with elegance, care, sobriety, poise and with local raw materials. The chef digs into the recipe book to practice an elegant, creative and very subtle cuisine with a Japanese look. Vegetables from friendly gardeners, rags with the aroma of mint taken to a dashi, black pudding-mole… A challenge solved with the solvency of an outstanding cook.
Written by Fernando Huidobro.
Baeza (Jaén). Plaza de San Francisco
Menú degustación: 68 €
Creativa/Elaborada
Otros restaurantes que han conseguido su primera estrella Michelin han sido:
- NM (Oviedo), by chef Daniel Silvestre
- Terra (Fisterra), by chef Brais Pichel
- Txispa (Axpe), by chef Tetsuro Maeda
- Canfranc Express (Canfranc), by chef Eduardo Salanova
- Casa Bernardi (Benissa), by chef Ferdinando Bernardi
- Fraula (Valencia), by chefs Roseta Felix y Daniel Malavía
- Orobianco (Calpe), by chef Andrea Drago
- Quirat (Barcelona), by chef Víctor Torres
- Suto (Barcelona), by chef Yoshikazu Suto
- Cebo (Madrid), by chefs Javier Sanz y Juan Sahuquillo
- Desde 1911 (Madrid), by chef Diego Murciego
- El Club Allard (Madrid), by chefs Martín Berasategui y José María Goñi
- Erre de Roca (Miranda del Ebro), by chef Alberto Molinero
- OSA (Madrid), by chefs Sara Peral y Jorge Muñoz, winner Best New Restaurant of 2023 by Tapas Magazine
- Santerra (Madrid), by chef Miguel Carretero
- TOKI (Madrid), by chef Tadayoshi Motoa
- BACK (Marbella), by chef David Olivas
- MALAK (Jaén), by chef Javier Jurado
- TOHQA (Puerto de Santamaría), by chef Eduardo Pérez
- Andreu Genestra (Lluc Major), by chef Andreu Genestra
- Haydée (La Orotava), by chef Víctor Suárez
- Omakase By Walt (Ibiza), by chef Walter Sidoravicius
- Sa Clastra (Es Capdellà), by chef Jordi Cantó
- Taste 1973 (Playa de Las Américas), by chef Diego Schattenhoffer
- UNIC (Sant Josep de Sa Talaia), by chef David Grussaute
As for the Green Star, 12 new restaurants have been awarded:
- Andreu Genestra (Lluc Major), by chef Andreu Genestra
- Barro, del chef Carlos Casillas, our T de Oro of Castilla y León, which has also earned its first star.
- Bens D’Avalla (Seller), by chef Benet Vicens Mayol
- Ca Na Toneta (Caimari), by chef Maria Solivellas
- Casa Marcial (Arriondas), by chef Nacho Manzano
- El Molino de Alcuneza (Sigüenza), by chef Samuel Moreno
- El Molino de Urdániz (Urdaitz), by chef David Yárnoz
- Emporium (Castelló de Empuries), by chef Màrius y Joan Jordà
- Es Tragón (Sant Antoni), by chef Álvaro Sanz
- Hábitat Cigüeña Negra (Aldea de Fresno), by chef José Ramajo Domínguez
- L’Algadir del Delta (Amposta), by chef Joan Capilla
- Restaurante Monte (San Feliz), by chef Xune Andrade, T de Oro de Asturias de 2022
With respect to the new restaurants with two Michelin stars, there has only been one new addition:
- Venta Moncalvillo (Daroca de Rioja), by chef Ignacio Echapresto
Finally, the 13 establishments that had three stars have renewed the highest recognition awarded by the Guide:
- ABaC (Barcleona), by chef Jordi Cruz
- Akelarre (Donostia), by chef Pedro Subijana
- Aponiente (El Puerto de Santamaría), by chef Ángel León
- Arzak (Donostia), by chefs Jose Mari y Elena Arzak
- Atrio (Cáceres), by chef Toño Pérez
- Azurmendi (Larrabetzu), by chef Eneko Atxa
- Cocina Hermanos Torres (Barcelona), by chefs Javier y Sergio Torres
- Cenador de Amós (Villaverde de Pontones), by chef Jesús Sánchez
- DiverXO (Madrid), by chef Dabiz Muñoz
- El Celler de Can Roca (Girona), by chef Joan Roca
- Lasarte (Barcelona), by chefs Martín Berasategui y Paolo Casagrande
- Martín Berasategui (Lasarte-Oria), by chef Martín Berasategui
- Quique Dacosta (Dénia), by chef Quique Dacosta
Finally, Michelin inspectors have also decided to award three stars to two new restaurants: Noor (Córdoba), by chef Paco Morales -who was recognized as Tapas Magazine’s first Chef of The Year in 2017-, who joins this exclusive and prestigious list. And the restaurant Disfrutar, by chefs Oriol Castro, Eduard Xatruch and Mateu Casañas, who in turn are also the architects of Compartir, the brand new Golden T of Catalonia this 2023.