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As the Michelin Guide for 2026 is presented at Malaga’s Sohrlin Theatre, the culinary spotlight of SPAIN will shine on this theatre.
The night of November 25, promises glamour, tension, and celebration. Careers can be made or broken by a listing or, even better, a star or stars in the most influential restaurant guide.
This is more than a ceremony – it is a statement of ambition from a country whose gastronomy continues to dominate the global fine-dining stage in the World’s Best 50 awards and many others.
A tasting menu of 18 dishes, created by nine Michelin-starred Malaga chefs, will be the centerpiece of the gala.
Benito Gomez, a two-star chef from Bardal Ronda, and Marcos Granda, a one-star chef at Skina Marbella are leading the charge. They will be joined by Danito Carnero and Jose Carlos Garcia of Kaleja.
Together they strive to capture the essence of Malaga, combining fiery traditional techniques and contemporary flair.
The wines selected for each dish will highlight the talent of the region beyond the kitchen.
The culinary world is watching to see which kitchens can meet the Michelin challenge.
And many local spots should rise up the rankings.
Bardal could be getting a 3rd star in Ronda? Or Skina in Marbella? Both are unlikely. Gomez’s inland restaurant, though authentic and improving year by year, lacks that certain “je ne sais quoi”, while Granda, the chef, has been focusing on other restaurants for too long.
Both chefs have a 50% chance to land a third world-famous star!
The excellent Kaleja in Malaga, which is praised for its dedication to Andalucian culture, is expected to receive a second-star rating. We think it is very likely. He has built a solid reputation in a decade. Now he runs three establishments in the city.
Diego Gallegos from Sollo, a local favourite and longtime Olive Press favourite, has been praised for his innovative use of caviar sourced from Granada’s Rio Frio.
The Olive Press has also reviewed Sarmiento, in Casares. It is a great place.
The two-star restaurants LU Cocina y Alma in Cadiz and Alevante, which have already been awarded two stars, could be rewarded with a third star. Lets not forget that Alevante chef Angel León has already got three stars at his nearby joint of Aponiente in el Puerto de Santa Maria. We give him a 7/10 for his pedigree.
Madrid’s culinary scene is a mix of seasoned chefs and newcomers. Deessa by Quique Dacosta, with two stars, is a benchmark of innovation and one of the Olive Press’s most beautiful restaurants. Our tip: 8/10.
Both La Tasqueria, under Javi Estevez and CEBO, which are both one-star restaurants, hope to be upgraded. It is most likely that the latter will get it.
Up in Barcelona chefs like Jordi Tarre of Prodigi and Riccardo Radice of Fishology are crafting inventive tasting menus that flirt with second-star potential, while Oliver Pena at Teatro Kitchen & Bar and German Espinosa with Diego Mondragon at MAE Barcelona embody the city’s avant-garde spirit.
Michelin is paying attention to the Basque Country as well as smaller regional hubs where new talent is emerging. They combine local tradition with innovative techniques in order to capture Michelin’s attention.
A new generation is pushing the boundaries of regional cuisine and reinventing it. Alex Vidal’s Origen, in Carcaixent, Valencia, transforms Mediterranean staples using precision and creativity. We’ve heard so many good things about Origen and are dying to go.
La Sirena by Carmen Velez in Petrer, Alicante has already been recommended by Michelin, which is a sign that it could soon earn its first star.
Olive Press has reviews for many of Spain’s most celebrated restaurants, including Kaleja, Bardal and Deessa. You can find them online at www.theolivepress.es
Click here to read more Food & Drink News from The Olive Press.
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