The Asturian Casa Marcial becomes the new three Michelin star in Spain, while the 15 restaurants that already had three stars continue to hold them.
Everything went as smoothly as expected, the pools were filled in the Auditorio Víctor Villegas in Murcia, at the gala hosted by the presenter Ainhoa Arbizu, detailing all the award winners, their restaurants and their categories, where the awards reflect the ever-increasing gastronomic quality in Spanish kitchens.
The Asturian restaurant Casa Marcial has become the new three Michelin star in Spain, while the 15 restaurants that already had three stars continue to hold them. The two stars go to Ángel León’s Alevante, which wins them along with Lú Cocina y Alma and Retiro da Costiña, while newcomers such as Esperit Roca, but also Gofio and Velasco Abellà stand out among the new one-star restaurants.
Dish with carrots and razor clams from La Boscana restaurant.
And it is also important to break down the numbers of this edition, as between the new additions and discounting those who have been stripped of their distinction, the Michelin selection for 2025 in Spain is 291 establishments: 16 with three stars, 33 with two and 242 with one. Let’s not forget that the most three-starred restaurants in the world are France, 30; Japan, 20; and Spain, now 16. The table is as follows:
– 3 Stars: 16 restaurants (1 new).
– 2 Stars: 33 restaurants (3 new)
– 1 Star: 242 restaurants (32 new)
– Green Star: 57 restaurants (9 new restaurants)
– Bib Gourmand: 213 restaurants (15 new)
– Recommended: 747 restaurants (85 new restaurants)
Another very important fact is that the guide mainly focuses on innovative cuisine: 94% of the restaurants with three stars and 72% of those with two stars offer creative dishes. On the other hand, one-starred chefs predominantly serve modern cuisine.
The Green Star: 9 new restaurants receive it for their commitment to sustainability
Nine new restaurants have been recognised in 2025 with the Green Star, and there are now 57 establishments in Spain that defend sustainability and serve as benchmarks or prescribers of best practices.
The Green Star is an annual distinction linked to the Michelin Stars, which recognises the most cutting-edge restaurants in their progress towards alternative, ethical and more sustainable gastronomy with excellence and also eco-responsibility. The green star is an independent distinction from the red stars as it does not strictly reward exceptional cuisine, but without losing sight of it, it recognises the commitment to sustainability as a fundamental aspect. Therefore, there are restaurants with a green star that do not have a red star.
Dish from the restaurant O Secandeiro.
The Green Star was awarded for the first time in the 2021 Guide. Given the current environmental and climate context, Michelin felt it was necessary to take sides, support and highlight the value of those who use common sense and defend a vision of gastronomy that takes into account the maximum possible good practices. Anecdotally, the name Green Star was chosen by Michelin’s community of ‘foodies’ through a poll on Instagram. The new logo is in the shape of a clover in a clear nod to ecology and biodiversity.
What do you have to do to receive a green star?
The green star recognises, according to the French guide, ‘the work of establishments that respect the rhythms of nature and strive to innovate by implementing initiatives that preserve the environment through resource management and waste disposal’. The inspectors must prioritise in their assessments that there is a common sense (this is the favourite phrase) based on a real environmental commitment, that there are closer working links with local producers and suppliers, that the cuisine expresses much more the territory from which it comes… and, above all, that there is a significant commitment to ‘zero’ waste.
Dish from the Taller Arzuaga restaurant.
This commitment includes: attention to the origin and proximity of products; respect for seasonality; the balance and composition of menus; work on waste and surplus management; work on the management and reinvention of the restaurant’s resources; the chef’s ability to inform and raise awareness of the sustainable approach among customers and staff; efforts to contribute to the local economy; and initiatives to ensure the restaurant’s own energy autonomy.
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La Boscana
Carretera Bell-lloc d’Urgell, Bellvís, 25142, Lleida
Michelin: 1 Green Star (2025). 1 Red Star (2025).
Two Repsol Suns
Cuisine: €€€€ – Creative
Chef: Joel Castañé Daniel
‘On our farm, with an organic vegetable garden, we have a Field Show plantation or Arboretum of fruit trees that acts as a sustainable botanical garden. We also work with the University of Lleida, in the Projecte Fruita, to emphasise the Lleida landscape’.
A restaurant that surprises for its integration in nature with glass pavilions in the centre of beautiful gardens, leafy groves and an idyllic pond. The culinary discourse of the author, proposes a cuisine with multiple details. The chef reformulates the flavours of Lleida and seeks a symbiosis between savoury dishes and fruit flavours (they have fruit orchards and their own vegetable garden).
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Bistrot 1965
Santa Clara 31, Castelló d’Empúries, 17486, Girona
Michelin: 1 Green Star (2025). Bib Gourmand (value for money).
Cuisine: – Traditional
Chef: Joan Jordà i Giró/ Marius Jordà i Giró
‘We apply the philosophy of the 3Rs (Recycle, Reduce and Reuse) and work on a seasonal basis, using only products from the Alt Empordà: fish and seafood from artisanal fishing; kid from fire herds; cereals, flour and rice from Castelló d’Empúries…’.
It is located in the old bar of the Emporium hotel, (next to the starred and elegant Emporium) but with an offer of great level and personality. The proposal, from the Jordà brothers, is a fixed-price set menu, as well as suggestions. They are working to update the traditional recipes of the Alt Empordà, a life-long cuisine, a balance between tradition and knowledge.
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DSTAgE
Regueros 8, Madrid, 28004, Madrid
Michelin: 1 Green Star (2025). 2 Red Stars
Cuisine: €€€€ – Creative
Chef: Diego Guerrero
‘We exalt the use of the land, we use common products, we strongly believe in the circular economy…. Sustainability is not considered a choice, it is a way of doing, working, thinking, organising… with awareness and focus; for a better present and future’.
The restaurant is located in a large industrial loft in the Salesas district, with high ceilings and informal character, exposed brick walls, retro details, an interior patio, a kitchen open to the dining room and an annex (DSPOT Studio & Events) dedicated to creativity, research and events. The chef, with his menus (Dtaste, Dstage and Denjoy), offers a gastronomic fusion journey around the world.
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Tramo
Eugenio Salazar 56, Madrid, 28002, Madrid
Michelin: 1 Green Star (2025).
Cuisine: … – Current
Chef: Raúl Sánchez
‘Re-used materials, bio-construction, efficient use of natural resources, national raw materials from small organic producers… In addition, through Proyectos Conscientes, we help people with difficulties in accessing the labour market’.
Its flagship: sustainability, honesty and social inclusion of people with difficulties in accessing the labour market. It recovers one of the mythical halls of the Movida Madrileña (El Garaje Hermético), prioritising the reuse of materials and bio-construction. Contemporary cuisine based on local produce from small producers, farmers and livestock farmers.
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Taller Arzuaga
Carretera N-122, Quintanilla de Onésimo, 47350, Valladolid
Michelin: 1 Green Star (2025). 1 red star (2025).
€€€ – Creative, Modern
Chef: Víctor Gutierrez
‘In our farm La Planta we have a large organic garden (we grow more than 100 varieties of vegetables), but we also have chickens and a reserve with deer and wild boar. In parallel, we work with Km 0 products and use renewable energies’. (Sara Ferreres)
It is in the prestigious Arzuaga winery, in Ribera del Duero, where the worlds of wine and gastronomy go hand in hand with tastings, wine sessions, and visits to the Finca La Planta and its surprising deer reserve. They have a menu and two tasting menus (Reserva and Gran Reserva), with nods to hunting, and the organic vegetable garden, on the estate itself, with more than 100 varieties.
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O Secadeiro
Lugar de Banzas 18, Serra de Outes, 15237, A Coruña
Michelin: 1 Green Star (2025).
€€ – Market cuisine
Chef: Fernando Rodríguez/ Eva Guzmán
‘We have our own vegetable garden, with a small greenhouse, and we estimate that 80% of the products we work with come from our surroundings. We focus especially on the vegetable world and we recover autochthonous legumes, such as the Lentellón de Banzas’.
In a totally rural setting, a gastronomic surprise that reflects the return to the origins of two chefs, Fernando and Eva (she is also in charge of the dining room) who have restored her grandmother’s house to transform it into a restaurant, they grow crops in their own vegetable garden (they even have a greenhouse). And they offer a unique seasonal vegetable menu with dishes such as flame-roasted aubergine with miso.
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Espacio Amunt
Barri Castell, Ulldecona, 43550, Tarragona
Michelin: 1 Green Star (2025). Bib Gourmand (value for money).
€ – Traditional
Chef: Vicent Guimerà
‘We have an organic farm with holistic management, so we source our own vegetables. We believe in the Slow Food philosophy and work with both the Terram cooperative and the Mans project (circular economy in Terres de l’Ebre)’.
From this bistro on the top floor of the award-winning L’Antic Molí, chef Vicent Guimerà offers a traditional proposal with modern touches and two menus (Bistró and Gran Bistró) with exaltation of seasonal produce from Terres de l’Ebre, Terres del Sénia and the Parc Natural dels Ports. Dishes such as chicken ravioli with its broth, cod rice with romesco sauce, tender veal with quince jelly and cauliflower…
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Cal Paradís
Avenida Vilafranca 30, Vall d’Alba, 12194, Castellón
Michelin: 1 Green Star (2025). 1 Red Star (2025).
€€€ – Current
Chef: Miguel Barrera
‘For more than 20 years we have been sourcing 90% of our produce from our own garden or from small local producers. We also manage our waste properly and fully control our carbon footprint’.
Miguel Barrera, who grew up in the family business (El Paraíso), fulfilled his parents’ wishes and studied to be a teacher, but his instinct led him to take the reins of the restaurant, with a modern cuisine that is always faithful to the roots of Castellón and to those Km0 products, many of which are grown in his own garden. He offers three tasting menus (Tradición, Gastromercat and Miguel Barrera), with dishes such as his Tomate ‘de penjar’, Sardina de bota and grilled garlic or his delicious rice dishes.
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Restaurante 1497
Riera de Vallromanes, Vallromanes, 08188, Barcelona
Michelin: 1 Green Star (2025).
One Repsol Sun
€€€ – Current
Chef: Beniamino Campolo
‘We have Green Globe certification, we minimise waste, we have our own vegetable garden, our meats are supplied by local livestock farmers, our fish and seafood come from responsible fishing… and we constantly collaborate with the local farmers’.
It is located within the EcoResort Mas Salagros, the first 100% ecological hotel in Spain, and within the protected Serralada Litoral park. The restaurant is committed to contemporary cuisine with reference to seasonal organic produce, which comes both from the vegetable garden at the entrance to the hotel and from the nearby farmers. The menu is completed with three tasting menus: Vegan Experience, Slow and 1497. In addition: ‘We strive to reduce waste and give a second life to leftover produce’!
