The Repsol Guide has returned to San Sebastian for another year to reward (and support) national cuisine.

In this edition, the two new

three suns

have traveled to Toledo, led by chef

Iván Cerdeño

, and to Tenerife, where the work of the Padrón brothers in

El Rincón de Juan Carlos

is recognised .

Under the motto 'The main dish arrives', the gastronomic yearbook has also recognized 12 new restaurants with two soles and another 83 with one. Many of the great chefs of our country have attended the gala, such as Pedro Subijana, Diego Guerrero , Toño Pérez, Andoni Luis Aduriz, Ricardo Sanz, Pepe Solla, Mario Sandoval and Jesús Sánchez, among others.

In the three suns, the guide wanted to highlight the way in which both projects "

incorporate the socio-cultural influences and singularities of their respective environments

into their kitchens".

Cerdeño, moved by the recognition, talked about his work.

"I do to recover many forgotten products, such as eel," he explained surrounded by journalists.

Aware that people know more and more, he also recognized the challenge of living up to that demand.

"It's a constant motivation."

The Padrón brothers also did not hide their joy in a year in which they have seen their work rewarded from the top.

"After so many years working, this is a luxury," said Jonathan.

From his kitchen they highlight "the personality" that they have given him in this time: "They are bites with depth, humility and that impact".

They have put the Canary Islands on the haute cuisine map.

In the list of the 12 new two suns, the talent is distributed

throughout the Spanish geography

:

Arrea!

(Álava),

Bodega Katxiña

(Guipúzcoa),

Cancook

(Zaragoza),

Estimar

(Madrid),

Ikaro

(La Rioja),

Kaleja

(Málaga),

La Biblioteca

(Navarra),

Odiseo

(Murcia),

Pablo

(León),

Raúl Resino

( Castellón),

Tula

(Alicante) and

Xavier Pellicer

(Barcelona).

"It is nice to show that many professionals have the courage and enthusiasm to start projects or seek new approaches that respond to

the demand of a conscious diner

who embraces nature and claims indigenous memory and knowledge," said María Ritter, director of Guía Repsol.

There are already 666 restaurants that make up the guide, whose vocation is "to detect and value talent in the kitchen".

Among the 83 who make their debut in the guide with the distinction, there is a good representation of generation Z, chefs who have not turned 30 and lead projects that are giving a lot to talk about.

Alejandro Serrano

(Miranda de Ebro),

Cañitas Maite

(Casas-Ibáñez),

Fuentelgato

(Huerta del Marquesado),

Kabo

(Pamplona) or

Ama

(Guipúzcoa) are excellent examples of this (renewed) good work.

This edition also highlights those businesses where you work as a family, whether with partners, children or siblings, such as

Damasqueros

(Granada),

Mas Marroch

(Gerona),

AQ

(Tarragona),

Quimbaya

(Madrid),

Baeza & Rufete

(Alicante) ,

Casa Maruka

(Balearic Islands) or

Gotzon

(Vizcaya).

This year, Coque

(Three Soles. Madrid),

Monastrell

(Two Soles. Alicante),

Raíces

(One Sol. Talavera de la Reina) and

Kofradia

(Recommended. Donostia-San Sebastián)

have won the Sustainable Sun #Food Spain 2022 award .

They are recognized for their work and commitment to sustainability.

Conforms to The Trust Project criteria

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