The modern “food houses” The Finca de Susi Díaz, in Elche, and Bagá de Pedro Sánchez, in Jaén, have been the only two new restaurants recognized with three soles by the Repsol 2025 guide.
With the motto ‘Tenerife has more than a sun’, the 2025 edition gala, held on Monday at the Guimerá Tenerife Theater, has also recognized two new establishments from all over Spain and another 71 with a sun.
The 17 new two soles are fry (Chiclana de la Frontera, Cádiz), Bakea (Mungia, Bizkaia), Cebo (Madrid), Enigma (Barcelona), Esperit Roca (Sant Julià de Ramis, Girona), Kamín (León), Kappo (Madrid), L’Aliança d’Anglés (Anglés, Girona), La Tasquería (Madrid) (Hondarribia, Gipuzkoa), Lana (Madrid), Test local (Murcia), Narru (San Sebastián), poems by Brothers Padrón (Las Palmas de Gran Canaria), Velascoabellá (Madrid), Verdejo (Madrid) and Villa Retiro (Xerto, Tarragona).
The Soles recognize the quality and good work of restaurants from all over Spain selected by a team of some sixty inspectors who know the gastronomic offer of their region and, although they do not have direct links with the hospitality, share the passion for gastronomy and to discover restaurants that deserve to be recognized and recommended.
According to the Repsol Guide, most of the newly recognized restaurants share the concept of “food house” in which chefs start from everyday products to surprise diners with new textures or in the combination of ingredients.
In addition, 71 new establishments have been distinguished with a sun in the Repsol 2025 guide.
Shorter and more affordable menus
Among these, more and more young chefs are committed to the most short gastronomic menus formula and with letters designed to share, at a more affordable price.
There are proposals for haute cuisine that seek that customers have the option of requesting a seven or eight passes menu that, in many cases, does not exceed 40 or 50 euros; or to compose your own tasting through the letter according to the time and the company.
Another trend identified by the Repsol guide is the return to the town, where new chefs find the tranquility and freedom to develop a personal and distinctive cuisine, in which part of the family is usually involved.
Like the new ‘three suns’, Susi Díaz, who seeks to awaken emotions associated with the palate of his childhood, while Sánchez “is a revolutionary, who achieves with only two or three ingredients shake what is given of course in order to reset the gustative memory and open the mind,” says the guide.
The president of Repsol, Antonio Brufau, has highlighted at the gala “the will of the chefs for economically promoting the environment, collaborating with producers, artisans and other local businesses. A commitment that creates community and is key to continuing to grow. ”
Meal houses: authenticity, close and legacy
For her part, the director of Repsol Guide, María Ritter, has pointed out that “the concept ‘food house’ contains ingredients as powerful as authenticity, closeness and pride of turning the legacy into surprising dishes.”
“In food houses, large names of the kitchen, such as Arzak, Berasategui or the Roca brothers, among others, have been forged. Today many of the Nuevos Soles Repsol Guide of 2025 have taken the witness, ”he said.
Susi Díaz’s kitchen in ‘La Finca’, with 40 years of profession, has been very applauded: “Making a dish with the memory is more important than thinking about the future,” he said.
“There is a recipe from my grandmother that made me happy, an chipboard, and I have turned it to update it with the technique and control of today’s times, respecting the product to the fullest so that it comes out fully to the table and only with the aroma arouse the diner,” he explained.
Díaz, who opened his restaurant 40 years ago in an old work house, explains that “the whole garden is edible” and from there the herbs, fruits and vegetables that use in their dishes come out and that accompany the fish “very fresh, because we have the sea 10 minutes.”
For his part, Pedro Sánchez, from ‘Bagá’, is one of the most praised chefs by his colleagues, who are on pilgrimage to his restaurant to test one of the most unclassifiable kitchens of the gastronomic landscape.
“I think more about what the product is asking me than on the dish, and I try to visualize it as if I did not know it, without prejudice, to be able to treat it otherwise. For me, taste is not everything; In some plates I look for textures; In others, sensations or only acidity, salt or sugar, apart from the rest, ”he explains.
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