Almost sixty restaurants spread throughout Spain have achieved a Michelin Green Star to display in a prominent place in their premises. This distinction, which recognizes the restaurants most committed to sustainable practices in their daily work, was born four years ago. The Michelin Guide 2025, presented this Tuesday in the city of Murcia, has added nine new restaurants with a Green Star, now reaching the number of 57 establishments recognized for their sustainable practices.
These are restaurants that strive to minimize the impact of their waste, and as Michelin highlights, “they make efficient use of energy and natural resources, they go to the nearby lands and forests to tell us about the territory, they cultivate their own gardens , they strengthen ties of collaboration with small nearby producers or cooperate with different scientific or social projects.”
But they are not only rewarded for their eco-responsibility, but also for “proposing an excellent gastronomic experience, with an alternative and especially ethical gastronomy model.”
We are dealing with establishments and chefs who do not limit themselves to purchasing products with an “eco” seal and local ingredients, but in many cases they make an effort to include in their recipes and serve in their dishes products that they have seen growing in their gardens and that they have cultivated. themselves. They care about every detail of the space in which they offer their menus, how to air-condition it, what support to present their proposals on, the material of their tableware or the fabric of the tablecloths that cover the tables. Restaurants with a conscience where everything follows a criterion. We review the nine distinguished restaurants in this edition:
The Boscana
La Boscana is located in Bellvís (Lleida). “On our farm, with an organic garden, we have a plantation Field Show o Arboretum of fruit trees that acts as a sustainable botanical garden. We also work with the University of Lleida, in the Fruita Project, to emphasize the Lleida landscape,” says chef Joël Castanyé.
According to the Michelin Guide 2025, it stands out in addition to the “culinary experience”, for the way in which it has been integrated into nature, “with glass pavilions that overlook beautiful gardens, leafy groves or an idyllic pond.”
Castanyé takes care of all the details, offering seasonal cuisine that enhances the flavors of the land, and pairing savory dishes “with the flavors of fruits that can enhance them, since in the surroundings they also have several fruit farms and even their own orchard.”
Bistro 1965
In Castelló d’Empúries (Girona), we will find this restaurant in the old bar of the Emporium hotel, run by the brothers Màrius and Joan Jordà. They offer a single menu, although they also have some other dishes that can be ordered separately and that are offered in a list of suggestions. Its basis is the traditional recipe book of l’Alt Empordà, which they are responsible for “updating”.
Both chefs explain to the Michelin Guide that they apply the 3R philosophy (Recycle, Reduce and Reuse) and work “based on seasonality, only with products from the Alt Empordà: artisanal fish and seafood; goat of flocks of fire; cereals, flour and rice from Castelló d’Empúries”.
DSTAgE
In an industrial warehouse converted into loft With a retro and informal decoration we find DSTAgE, by chef Diego Guerrero. Located in the Madrid neighborhood of Las Salesas, Guerrero has created an open and shared space where cooks and diners have no barriers.
According to the chef in the Guide: “We exalt utilization, we use common products, we firmly believe in the circular economy… Sustainability is not considered a choice, it is a way of doing, working, thinking, organizing… with awareness and with focus; for a better present and future.”
Guerrero proposes three menus -Dtaste, Dstage and Denjoy- that are a journey through the kitchens of the world, in which you can enjoy the fusion of products and even – if you wish – the experience of pairing.
Stretch
Also in Madrid we find Tramo, which takes over one of the most legendary venues of the Madrid scene, El Garaje Hermético. The key is to use local, seasonal products from nearby ranchers and farmers who work organically. According to its chef, Raúl Sánchez, in the Guide they have used “reused materials, bioconstruction and efficient use of natural resources; In addition, through Conscious Projects, we help people with difficulties accessing the labor market.”
Arzuaga Workshop
In Quintanilla de Onísimo (Valladolid), Taller Arzuaga opens its doors, located in a winery where gastronomy and wines come together. As its chef, Sara Ferreres, highlights, “on our La Planta farm 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 energy.”
The proposal, explained in the Michelin Guide 2025, through two tasting menus (Reserve and Gran Reserva), “is markedly creative, with subtle nods to hunting and always trying to get the most out of the products from the organic garden. , with more than 100 varieties, which they have on the farm itself.”
O Secadeiro
In Galicia, O Secadeiro, in Serra de Outes (A Coruña), has distinguished itself. Chefs Fernando Rodríguez and Eva Guzmán have restored a family house to turn it into a restaurant: “We have our own garden, with a small greenhouse, and we estimate that 80% of the products we work with come from our environment; We especially focus on the plant world and recover native legumes, such as the Lentellón de Banzas,” they say in this year’s Guide. Their proposals are vegetables and in the Guide the roasted eggplant with miso stands out among all their dishes.
Amunt Space
Espacio Amunt is found on the upper floor of L’Antic Molí -also awarded a Michelin Star-, in Ulldecona (Tarragona). Its chef, Vicent Guimerà, highlights in the Guide its “holistic management”: “We source our own vegetables. We believe in the Slow Food philosophy and we work with both the Terram cooperative and the Mans project (circular economy in the Terres de l’Ebre).” Among their dishes, the Guide proposes chicken ravioli with its broth, cod rice with romesco or soft beef with quince and cauliflower.
Cal Paradis
Cal Paradís is located in Vall d’Alba, in Castellón, where chef Miguel Barrera grows his own products. “For more than 20 years we have sourced 90% of the products we grow ourselves in our garden or from small local producers. We also manage waste properly and fully control our carbon footprint,” he explains in the Guide.
Barrera – from a hotel family – was in charge of renovating and taking over the direction of his parents’ restaurant, which offers cuisine with Levantine roots where there are always delicious tomatoes from the garden or their traditional rice dishes among the options.
Restaurant 1497
In VallRomanes, Barcelona, there is Restaurant 1497. We find it in the EcoResort Mas Salagros, which stands out for being the first totally ecological hotel in Spain. Beniamino Campolo is its chef: “We have the Green Globe certification, we minimize waste, we have our own garden, the meats are supplied by local farmers, the fish and seafood come from responsible fishing… and we constantly collaborate with the payeses (peasants). ) of the area”, he explains in the Guide.
The ecoresort is located in the protected park of the Serralada Litoral and the name of the restaurant refers to the first documents that have been found from the main building of the farmhouse.
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