Several of the topics that have always accompanied restaurants starred by the Michelin Guide, especially for those who are not very involved in the world of gastronomy (that is, the vast majority of the world population), are that they are very expensive, the portions rather scarce and all the dishes, very complicated, with many ingredients, a lot of technique and too much literature.

From here we invite those who want to go and try one of them for the first time to dismantle these topics and choose it according to their favorite dish or specialty.

Of course, we are talking about restaurants that sport a star, that two and three have to go without crinolines to put themselves in the hands of their respective chefs.

RICE

addicts

have several options, naturally in the Valencian Community (watch out for the temporary closures caused by the pandemic).

All the menus of María José San Román in

Monastrell

(Av. Del Almirante Julio Guillén Tato, 1. Tel .: 965 12 66 40. Closed until April) include at least one dish (some, up to three) of the grass, which is one of the chef's great passions along with oil and saffron.

Also in the Alicante capital,

Baeza & Rufete

(Avenida Ansaldo 31, San Juan. Tel. 965 16 22 47) was already known for its rice dishes before receiving the Michelin star.

Always in the same province,

Casa Pepa

(Partida Pamis, 7-30. Tlf .: 965 76 66 06), located among orange trees in the town of Ondara, has long ago made rice its watchword.

'Orobianco', in Calpe.

We continue in the Valencian Community, where

PASTA

lovers

have the unbeatable option of

Orobianco

(Urb. Colina del Sol, 49-A. Tlf .: 965 83 79 33), the only Italian in Spain recognized with the French guide's finery .

There, in addition to unbeatable views of the Peñón de Ifach, you can enjoy the cuisine of Ferdinando Bernardi, with dishes that combine tradition and a point of daring such as his now mythical carbonara de galeras.

'Koy Shunka', in Barcelona.

Since we are with foreign gastronomies, undoubtedly

JAPANESE CUISINE

is the most recognized by Michelin, throughout the country.

The Kabuki group is represented twice in Madrid,

Kabuki Wellington

(Velázquez, 6. Tlf. 915 777 877) and

Kabuki

(Av. Presidente Carmona, 2. Tlf .: 914 176 415) and in Tenerife, with

Abama Kabuki

(Hotel Abama, Carretera General del Sur, 47. Phone: 922 126 000).

In La Rioja you will find

Kiro Sushi

(María Teresa Gil de Gárate, 24, Logroño. Phone: 941 123 145) and in Barcelona,

Koy Shunka

(Copons, 7. Phone 934 127 939).

Returning to the capital, we find

Yugo the Bunker

(San Blas 4. Tlf .: 914 449 034).

In all of them, first-rate genre and concessions to modernity, fair, with pristine and recognizable flavors.

Returning to Spain, how about taking a Michelin star for the best

FABADA

in Asturias (ergo, in the world) topped with a perfect

traditional

RICE WITH REQUEMED MILK

?

Well, this is possible in the more than centenary and highly recommended restaurant of Prendes

Casa Gerardo

(Carretera AS-19, km. 9. Phone: 985 887 797), owned by the Morán family, with Pedro and Marcos, fourth and fifth generation , respectively, to the front.

Turbot of 'Elkano', in Guetaria.

The freaks of the

PESCADO

have an unmissable event in the Basque town of Getaria, which sits since 1964

Elkano

(Herrerieta Kalea, 2. Tel .: 943 140 024), a temple dedicated to the treasures that keep the depths of the Bay of

Biscay founded by Pedro Arregui and which his son Aitor now takes care of.

It has a reputation for serving the best grilled turbot imaginable ... and we won't be the ones to say anything against it.

'El Bohío', in Illescas (Toledo).

Finally,

El Bohío

(Av. Castilla-La Mancha, 81, Illescas, Toledo. Tlf .: 925 51 11 26), although it will remain closed until March due to sanitary restrictions.

In addition to the experience of meeting the cathodic Pepe Rodríguez Rey in person, which for many is a plus, and tasting his culinary creations, always inspired by the traditional Manchego cookbook, the

CALLOS

prepared by the chef are one of those dishes with which one dream, and dream, and dream again ...

According to the criteria of The Trust Project

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