The Green Star was created in 2020. In just three ceremonies, 49 restaurants have been awarded this prize, which not only cook outstandingly but also prioritize ecology.
The Michelin Guide 2024 awards have just been announced, and 12 restaurants have joined the select group of 49 establishments in Spain that have been awarded the Michelin Green Star since 2021. In 2021, the Michelin Guide Spain & Portugal awarded 21 restaurants with the first Michelin Green Star. It’s a different star that rewards not only the gastronomic quality of a restaurant but also all those activities, from the kitchen to the table, that can serve as good practices for ecology and sustainability.
The Michelin Green Star was born in 2020 and conceived as an award that goes beyond gastronomy to reward restaurants in the Michelin Guide that demonstrate a commitment to ecological and sustainable gastronomy every year. From the origins of the product to consumption at the table, including energy use and recyclability, the criteria encompass actions in favor of sustainability that positively impact climate change.
The Green Star is a recognition from the Michelin brand that goes beyond rewarding the gastronomic quality, creativity, and originality of a restaurant. It also acknowledges the extent of its commitment to sustainability by creating gastronomic proposals that not only delight the taste buds but also value the environment. These initiatives reach diners with a strong consciousness of the planet, appealing to those who are committed to making a positive impact on the environment.
The twelve new restaurants secured the award for gastronomy and eco-friendly and sustainable practices last night.
In the process of creation, a significant, perhaps definitive, cause to move forward and create these awards, different from others, was also, as explained in the Michelin Guide, “The crisis caused by Covid-19, which has been another element that has led all of us – members of the profession and individuals – to reflect on the state of the planet and on the individual responsibility of each of us.”
Although climate change had its special prominence
They added from the Michelin guide other arguments such as “given the current environmental and climatic context, we consider it necessary to support and highlight the value of those who use common sense when working, and defend a new approach to gastronomy.” “Sourcing as close to the restaurant as possible, respecting the land and the work of farmers and breeders, and having a positive impact on the local economy.”
And more specifically, what was going to be rewarded?
The aim was to reward those restaurants that excelled in the most sustainable practices, both in excellence and eco-responsibility from the kitchen with an alternative and ethical product, and outside of it with a special and responsible gastronomy. According to the Michelin guide, “It was always necessary to reward common sense, one of the pillars of gastronomy.”
To make the decision of which venues deserve the new star, inspectors count the maximum number of good practices carried out in a restaurant. In addition, the firm and notable commitment to offering sustainable gastronomy serves as an example and inspiration for the entire sector.
Consideration is given to exquisite care with the origin of the food, respect for seasonality, balance, and composition of the dishes. In addition to waste and resource management and the chef’s commitment to sharing sustainability criteria with their team and customers.
Some of the winners of the Michelin Green Star go further by practicing various activities that can range from achieving circular economy goals, contributing to the local economy, ensuring their own energy autonomy, or recycling waste and materials.
An award with its own name.
When the concept for a new eco-award came up, the name Green Star was decided upon. This was the result of a poll on Instagram to which the entire community of ” foodies Michelin” was subjected, and which ended up voting for it by a majority.
A new logo was also needed.
The icon of the new award would emerge, of course, from the classic Michelin star, evolving into a leaf, for many a clover. A nod to nature and ecology, in which the green (displacing the red) and white colors became symbols of the ecological and sustainable.
The twelve restaurants receiving the Michelin Green Stars 2023.
The appearance of the new logo suggests a sense of upward movement, like an evolution towards something better. As Michelin says, “It embodies the initiatives that chefs undertake to move towards a more sustainable gastronomy.”
The creed of the Michelin Green Star winners 2024
Amposta (Tarragona)
“We have implemented a highly committed project based on organic products from our own garden and follow a strict waste management policy to minimize our carbon footprint. We also follow the 17 Sustainable Development Goals.”
Arriondas (Asturias)
“We offer a cuisine that is 90% about our region, as we walk in parallel with local producers, we have our own garden in Narbasu, and we try to recover native varieties. We recycle all waste comprehensively!”
Ávila
“We have over 60 local producers with names and surnames in our kitchen. And we make our own wine based on a vineyard we have recovered from 1907. We also try to reduce our carbon footprint through reforestation, focusing on planting ancestral crops.”
Castelló d’Empúries (Girona)
“We work 100%, using products from our town or Empordà (vegetables, local chicken eggs, herbs, artisanal fishing…). We also make salted fish and preserves, manage waste, and use dishes made from recycled glass…”
Two of the 12 restaurants that received the Green Clover.
Caimari (Mallorca)
“We have an organic garden where we play with seasonality. We use local products that tell us about Mallorcan identity and compost organic waste. The nobility of a product does not depend on its market price but on its proximity.”
Llucmajor (Mallorca)
“We offer the authentic flavors of Mallorca based on local products, many of which are grown in our garden. Furthermore, we now have a farm with solar panels that provide us with electricity and a water reuse system that we use for irrigation.”
Sant Antoni de Portmany (Eivissa)
“Prioritizing maximum gastronomic quality, we bring our commitment to the land, to small artisans, and to local products closer to diners. Always striving for a superlative overall experience. We also reclaim endemic plants from Ibiza!”
Couscous of broccoli, pumpkin, courgette and coriander accompanied by cucumber and avocado gazpacho, with harissa oil from Es Tragón. ©Rico Camargo
Sóller (Mallorca)
“We are farmer-restaurateurs and… we are in a natural sanctuary! We have two of our own orchards, a farm with chickens and ducks, and ancient olive groves from which we extract our oil... and many suppliers from the island who provide us with local products.”
San Feliz (Asturias)
“Ninety percent of the products we work with come from our surroundings, and those that are not native we try to buy from local shops or businesses. Waste management and reducing carbon footprint are an intrinsic part of our daily routine.”
Sigüenza (Guadalajara)
“We consider ourselves #GuardiansOfTheTerritory, which is why we have our own organic garden. We plant and reforest to offset our carbon footprint. Additionally, we are committed to local consumption and engage in communication actions with our suppliers.”
From left to right: Cucumber. Oysters. Herbs. Cheese from El Molino de Urdániz. © Adolfo Lacunza. Brevas with Iberian ham and yolk gel from El Molino de Alcuneza. © Jaime Domínguez.
Urdaitz (Navarra)
“We want to send a message of real commitment and responsibility. To do this, we value local resources (mushrooms, game, fishing, herbs…), the use of seasonal ingredients, and the work we do with our suppliers (80% local).”
Valverde del Fresno (Cáceres)
“Besides offering the best cuts of meat from the pasture (our own RetWagyu breed), we have restored the organic olive grove where our EVOO comes from. We also have the Starlight certification, which accredits the quality of our sky for stargazing.”
Michelin Stars Spain 2023
In addition to recognizing the sustainable work of the restaurants, the new Michelin stars for 2024 were announced. Among them, the restaurants Disfrutar and Noor are the new three-star establishments.
Photograph of the winners during the Michelin gala held on 28 November in Barcelona.
Images courtesy of Michelin.
