{"id":222114,"date":"2023-11-28T20:49:54","date_gmt":"2023-11-28T19:49:54","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/seis-t-de-oro-consiguen-su-primera-estrella-michelin\/"},"modified":"2023-11-28T22:30:37","modified_gmt":"2023-11-28T21:30:37","slug":"six-t-de-oro-win-their-first-michelin-star","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/six-t-de-oro-win-their-first-michelin-star\/","title":{"rendered":"Six T de Oro win their first Michelin star"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
Just three weeks after the celebration of the second edition of Tapas Magazine’s T de Oro awards<\/a> -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<\/a> that last year also got their first star.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Discover all the award winners below:<\/p>\n\n\n\n

Marcos (Gij\u00f3n), by chef Marcos Mistry, Golden T of Asturias<\/h2>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

Written by David Fern\u00e1ndez-Prada<\/strong><\/p>\n\n\n\n

Gij\u00f3n. Cabrales, 76
984 00 75 80 \u2022 restaurantemarcos.com
Men\u00fas degustaci\u00f3n: 79 y 119 \u20ac
Creativa
Owner: Marcos Granda \u2022 Sommelier: Jenny Riesgo<\/p>\n\n\n\n

Barro (\u00c1vila), by chef Carlos Casillas and Jaime Mond\u00e9jar, Golden T of Castilla y Le\u00f3n.<\/h2>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

Written by Lu\u00eds Moreno Maldonado<\/strong>.<\/p>\n\n\n\n

\u00c1vila. San Segundo, 6
682 27 13 16 \u2022 barrorestaurante.es
Men\u00fa degustaci\u00f3n: 89 \u20ac
Creativa
Propietario: Carlos Casillas Sumiller: Ferr\u00e1n Centelles<\/p>\n\n\n\n

Kabo (Pamplona), by chef Aaron Ortiz y la jefa de sala Jaione Aizpurua, T de Oro de Navarra<\/h2>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

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 Ferm\u00edn.<\/p>\n\n\n\n

Written by Mikel Zeberio<\/strong>.<\/p>\n\n\n\n

Pamplona. Av. de Zaragoza, 10
948 00 27 73 \u2022 restaurantekabo.com
Men\u00fa degustaci\u00f3n: 80 \u20ac
Creativa
Propietarios: Jaione Aizpurua y Aaron Ortiz \u2022 Sumiller: Jaione Aizpurua<\/p>\n\n\n\n

Radis (Ja\u00e9n), by chef Juanjo Mesa Le\u00f3n, T de Oro de Andaluc\u00eda<\/h2>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

Radis’ is the French translation of ‘radish’, but it is also the gastronomic project of the young chef Juan Jos\u00e9 Mesa, a character, well loved by all. Juanjo elaborates a sincere, direct, thoughtful cuisine with roots in the Ja\u00e9n 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.<\/p>\n\n\n\n

Written Fernando Huidobro<\/strong>.<\/p>\n\n\n\n

Ja\u00e9n. Tableron, 10
660 92 65 87 \u2022 restauranteradis.es
Men\u00fas degustaci\u00f3n: 58 y 75 \u20ac
Tradicional\/Actualizada
Propietario: Juan Jos\u00e9 Mesa \u2022 Sumiller: Johny Medina<\/p>\n\n\n\n

Bevir (Las Palmas), by chef Jos\u00e9 Luis Espino, T de Oro de Canarias<\/h2>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

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 Jos\u00e9 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.<\/p>\n\n\n\n

Written by Ana Medina<\/strong>.<\/p>\n\n\n\n

Las Palmas de Gran Canaria. Escritor Benito P\u00e9rez Gald\u00f3s, 4
928 35 85 48
Men\u00fas degustaci\u00f3n: 75 y 90 \u20ac
De Autor
Propietario: Jos\u00e9 Luis Espino \u2022 Sumiller: Airam de Acosta<\/p>\n\n\n\n

Vandelvira (Baeza), by chef Juan Carlos Garc\u00eda, T de Oro de Andaluc\u00eda 2022<\/h2>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

A charming place in a XVI century building, the work of the architect Andr\u00e9s de Vandelvira, who lends his name to the restaurant. Precisely its mannerist style could be used to describe the cuisine of Juan Carlos Garc\u00eda, 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\u2026 A challenge solved with the solvency of an outstanding cook.<\/p>\n\n\n\n

Written by Fernando Huidobro.<\/strong><\/p>\n\n\n\n

Baeza (Ja\u00e9n). Plaza de San Francisco
Men\u00fa degustaci\u00f3n: 68 \u20ac
Creativa\/Elaborada<\/p>\n\n\n\n

\n\n\n\n

Otros restaurantes que han conseguido su primera estrella Michelin<\/strong> han sido:<\/p>\n\n\n\n

    \n
  • NM (Oviedo), by chef Daniel Silvestre<\/li>\n\n\n\n
  • Terra (Fisterra), by chef Brais Pichel<\/li>\n\n\n\n
  • Txispa (Axpe), by chef Tetsuro Maeda<\/li>\n\n\n\n
  • Canfranc Express (Canfranc), by chef Eduardo Salanova<\/li>\n\n\n\n
  • Casa Bernardi (Benissa), by chef Ferdinando Bernardi<\/li>\n\n\n\n
  • Fraula (Valencia), by chefs Roseta Felix y Daniel Malav\u00eda<\/li>\n\n\n\n
  • Orobianco (Calpe), by chef Andrea Drago<\/li>\n\n\n\n
  • Quirat (Barcelona), by chef V\u00edctor Torres<\/li>\n\n\n\n
  • Suto (Barcelona), by chef Yoshikazu Suto<\/li>\n\n\n\n
  • Cebo (Madrid), by chefs Javier Sanz y Juan Sahuquillo<\/li>\n\n\n\n
  • Desde 1911 (Madrid), by chef Diego Murciego<\/li>\n\n\n\n
  • El Club Allard (Madrid), by chefs Mart\u00edn Berasategui y Jos\u00e9 Mar\u00eda Go\u00f1i<\/li>\n\n\n\n
  • Erre de Roca (Miranda del Ebro), by chef Alberto Molinero<\/li>\n\n\n\n
  • OSA (Madrid), by chefs Sara Peral y Jorge Mu\u00f1oz, winner Best New Restaurant<\/strong> of 2023 by Tapas Magazine<\/li>\n\n\n\n
  • Santerra (Madrid), by chef Miguel Carretero<\/li>\n\n\n\n
  • TOKI (Madrid), by chef Tadayoshi Motoa<\/li>\n\n\n\n
  • BACK (Marbella), by chef David Olivas<\/li>\n\n\n\n
  • MALAK (Ja\u00e9n), by chef Javier Jurado<\/li>\n\n\n\n
  • TOHQA (Puerto de Santamar\u00eda), by chef Eduardo P\u00e9rez<\/li>\n\n\n\n
  • Andreu Genestra (Lluc Major), by chef Andreu Genestra<\/li>\n\n\n\n
  • Hayd\u00e9e (La Orotava), by chef V\u00edctor Su\u00e1rez<\/li>\n\n\n\n
  • Omakase By Walt (Ibiza), by chef Walter Sidoravicius<\/li>\n\n\n\n
  • Sa Clastra (Es Capdell\u00e0), by chef Jordi Cant\u00f3<\/li>\n\n\n\n
  • Taste 1973 (Playa de Las Am\u00e9ricas), by chef Diego Schattenhoffer<\/li>\n\n\n\n
  • UNIC (Sant Josep de Sa Talaia), by chef David Grussaute<\/li>\n<\/ul>\n\n\n\n
    \n\n\n\n

    As for the Green Star, 12 new restaurants have been awarded:<\/p>\n\n\n\n

      \n
    • Andreu Genestra (Lluc Major), by chef Andreu Genestra<\/li>\n\n\n\n
    • Barro, del chef Carlos Casillas, our T de Oro of Castilla y Le\u00f3n<\/strong>, which has also earned its first star.<\/li>\n\n\n\n
    • Bens D\u2019Avalla (Seller), by chef Benet Vicens Mayol<\/li>\n\n\n\n
    • Ca Na Toneta (Caimari), by chef Maria Solivellas<\/li>\n\n\n\n
    • Casa Marcial (Arriondas), by chef Nacho Manzano<\/li>\n\n\n\n
    • El Molino de Alcuneza (Sig\u00fcenza), by chef Samuel Moreno<\/li>\n\n\n\n
    • El Molino de Urd\u00e1niz (Urdaitz), by chef David Y\u00e1rnoz<\/li>\n\n\n\n
    • Emporium (Castell\u00f3 de Empuries), by chef M\u00e0rius y Joan Jord\u00e0<\/li>\n\n\n\n
    • Es Trag\u00f3n (Sant Antoni), by chef \u00c1lvaro Sanz<\/li>\n\n\n\n
    • H\u00e1bitat Cig\u00fce\u00f1a Negra (Aldea de Fresno), by chef Jos\u00e9 Ramajo Dom\u00ednguez<\/li>\n\n\n\n
    • L\u2019Algadir del Delta (Amposta), by chef Joan Capilla<\/li>\n\n\n\n
    • Restaurante Monte (San Feliz), by chef Xune Andrade<\/strong>, T de Oro de Asturias de 2022<\/strong><\/li>\n<\/ul>\n\n\n\n
      \n\n\n\n

      With respect to the new restaurants with two Michelin stars, there has only been one new addition:<\/p>\n\n\n\n

        \n
      • Venta Moncalvillo (Daroca de Rioja), by chef Ignacio Echapresto<\/li>\n<\/ul>\n\n\n\n
        \n\n\n\n

        Finally, the 13 establishments that had three stars have renewed the highest recognition awarded by the Guide:<\/p>\n\n\n\n

          \n
        • ABaC (Barcleona), by chef Jordi Cruz<\/li>\n\n\n\n
        • Akelarre (Donostia), by chef Pedro Subijana<\/li>\n\n\n\n
        • Aponiente (El Puerto de Santamar\u00eda), by chef \u00c1ngel Le\u00f3n<\/li>\n\n\n\n
        • Arzak (Donostia), by chefs Jose Mari y Elena Arzak<\/li>\n\n\n\n
        • Atrio (C\u00e1ceres), by chef To\u00f1o P\u00e9rez<\/li>\n\n\n\n
        • Azurmendi (Larrabetzu), by chef Eneko Atxa<\/li>\n\n\n\n
        • Cocina Hermanos Torres (Barcelona), by chefs Javier y Sergio Torres<\/li>\n\n\n\n
        • Cenador de Am\u00f3s (Villaverde de Pontones), by chef Jes\u00fas S\u00e1nchez<\/li>\n\n\n\n
        • DiverXO (Madrid), by chef Dabiz Mu\u00f1oz<\/li>\n\n\n\n
        • El Celler de Can Roca (Girona), by chef Joan Roca<\/li>\n\n\n\n
        • Lasarte (Barcelona), by chefs Mart\u00edn Berasategui y Paolo Casagrande<\/li>\n\n\n\n
        • Mart\u00edn Berasategui (Lasarte-Oria), by chef Mart\u00edn Berasategui<\/li>\n\n\n\n
        • Quique Dacosta (D\u00e9nia), by chef Quique Dacosta<\/li>\n<\/ul>\n\n\n\n

          Finally, Michelin inspectors have also decided to award three stars to two new restaurants: Noor (C\u00f3rdoba), by chef Paco Morales<\/strong> -who was recognized as Tapas Magazine’s first Chef of The Year in 2017-<\/strong>, who joins this exclusive and prestigious list. And the restaurant Disfrutar, by chefs Oriol Castro, Eduard Xatruch and Mateu Casa\u00f1as<\/strong>, who in turn are also the architects of Compartir, the brand new Golden T of Catalonia this 2023.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Click here to read the Spanish version.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 […]<\/p>\n","protected":false},"author":249,"featured_media":222100,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10917,15802,16635],"tags":[],"class_list":["post-222114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualidad","category-news","category-sin-categorizar-2","cat-10917-id","cat-15802-id","cat-16635-id"],"acf":[],"yoast_head":"\nSix T de Oro win their first Michelin star - Tapas<\/title>\n<meta name=\"description\" content=\"In 2022, five of Tapas Magazine's Golden T's also got their first Michelin star. 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