Balfegó shone once again at the MICHELIN Guide Spain Gala

• The SOHRLIN Auditorium in Málaga hosted the most important night in Spanish gastronomy, during which 5 new Green Stars, 25 new one-star restaurants, and 5 new two-star Michelin restaurants were awarded.

• Balfegó participated in the gala once again as an Official Partner of the event and also offered bluefin tuna tastings at the post-event cocktail reception.

On Tuesday, November 25, the city of Málaga experienced its most star-studded night. The Andalusian city was chosen to host the 2026 MICHELIN Guide Spain Gala, which began by recognizing the new Green Stars: Ama, by Gorka Rico and Javier Rivero (Tolosa, Guipúzcoa); Bakea, by Alatz Bilbao (Mungia, Vizcaya); Garena, by Julen Baz (Dima, Vizcaya); Hika, by Roberto Ruiz (Villabona, Guipúzcoa); and Terrae, by David Rivas (Port de Pollença, Mallorca). This distinction honors restaurants with an outstanding commitment to sustainability and environmentally responsible practices. An award that, without a doubt, we at Balfegó recognize and celebrate, as it highlights one of our core values: sustainability.

This year’s four special awards went to: Abel Valverde for outstanding service at the restaurant Since 1911 (one Michelin star, Madrid); Luis Baselga for best sommelier at Smoked Room (two Michelin stars, Madrid); Juan Carlos García de Vandelvira for Young Chef; and Quique Dacosta for Mentor Chef.

One of the most emotional moments came when the new recipients of the 1-star MICHELIN award were announced. Nerves, joy, and hugs with family and staff filled the auditorium as the 25 names of the 2026 winners were read aloud. They were: El taller Seve Díaz (Puerto de la Cruz, Tenerife), Faralá (Granada), Haydée by Víctor Suárez (Adeje, Tenerife), Mare (Cádiz), Ochando (Los Rosales, Seville), Palodú (Málaga), Recomiendo (Córdoba), Barahonda (Yecla, Murcia), Kamikaze (Barcelona), Llavor (Oropesa del Mar, Castellón), Rubén Miralles (Vinaròs, Castellón), Scapar (Barcelona), Simposio (San Antonio de Benagéber, Valencia), Ancestral (Pozuelo de Alarcón, Madrid), Bakea (Mungia, Vizcaya), Casa Rubén (Tella, Huesca), EMi (Madrid), Èter (Madrid), Islares (Bilbao), Itzuli (San Sebastián), La Revelía (Amorebieta, Vizcaya), Miguel González (Ourense), Pico Velasco (Carasa, Cantabria), Regueiro (Tox, Asturias), and Vértigo (Sober, Lugo).

The excitement grew as all the new two-Michelin-starred restaurants were announced. The Guide awarded this distinction to five restaurants: Aleia (Barcelona), by Paulo Airaudo and Rafa de Bedoya; La Boscana (Bellvis, Lleida), by Joel Castañé; Mont Bar (Barcelona), by Francisco José Agudo; Ramón Freixa Atelier (Madrid), which regained the two stars it lost when it moved locations; and, finally, the highly anticipated two stars for Enigma (Barcelona), by Albert Adrià. Without a doubt, Catalonia was the region that dominated this category, highlighting the cuisine and the caliber of the region’s chefs.

This year’s gala concluded without any new restaurants being awarded three MICHELIN stars. However, the Guide announced the good news that all 16 Spanish restaurants in this category had retained their distinction. Thus, the pantheon of Spanish gastronomy continues to feature these restaurants at the top: ABaC (Barcelona), Cocina Hermanos Torres (Barcelona), Disfrutar (Barcelona), Lasarte (Barcelona), Atrio (Cáceres), Noor (Córdoba), Quique Dacosta (Dénia), Akelaŕe (Donostia – San Sebastián), Arzak (Donostia – San Sebastián), Aponiente (El Puerto de Santa María), El Celler de Can Roca (Girona), Casa Marcial (La Salgar), Azurmendi (Larrabetzu), Martín Berasategui (Lasarte-Oria), DiverXO (Madrid), and Cenador de Amós (Villaverde de Pontones).

At the end of the gala, all attendees were treated to a wonderful cocktail reception prepared by chefs from the city of Málaga and the event’s partner brands. As the Official Partner of the event, Balfegó set up a station where guests could sample the world’s finest bluefin tuna in dishes such as temaki, tartare, and truffle-infused caviar-topped sushi rolls. The team was in charge of preparing these dishes, which won over Spain’s top chefs.