Home News Elkano, Alkimia and Miramar restaurants achieve their third Repsol sun | Gastronomy

Elkano, Alkimia and Miramar restaurants achieve their third Repsol sun | Gastronomy

by drbyos

The restaurants Elkano, by Aitor Arregi in Guetaria (Guipúzcoa); Alkimia, by Jordi Vilá in Barcelona, ​​and Miramar, by Paco Pérez in Llançà (Girona), have achieved the third sun in the 2021 edition of the Repsol Guide, which also includes eleven new ones with two soles and 82 that make their debut with the first. At a gala with strict anticovid measures held at the Victoria Eugenia Theater in San Sebastián with about 180 attendees, among them all the chefs recognized with three soles, the head of the guide, María Ritter, stressed that this year’s awards “recognize the courage and resistance of Spanish cuisine” in the face of the onslaught of the pandemic.

With this ceremony, which has also been broadcast on the internet, the Repsol Guide “it has valued the work of cooks and cooks in the hardest year of our lives” through the soles awarded to 96 restaurants. Elkano, Alkimia and Miramar achieve the highest distinction, the third sun, “for his defense of the roots and the territory from a current perspective“.

Aína Serra, from Casa Pepa. / SOFIAMORO & ALFREDOCALIZ (Europa Press)

Aitor Arregi is in charge of the family business Elkano, a grill specialized in fish founded in 1964 by his father, Pedro Arregi, who revolutionized the Basque tradition by roasting the pieces whole and with skin. The son is based on the concept of “culinary landscape”, which leads the plate through an exceptional genre, among them its famous grilled turbot, the lobster salpicón or the hake kokotxas trilogy.

On Alkimia, Jordi Vilà continues to deepen in the recipe book and pantry of Catalan cuisine, with a permanent renovation of dishes out of respect for temporality, such as peas with cuttlefish a la bruta, suquet barat de verat with ganxet bean, calçot and spinach or artichokes with rabbit in the Almatret style.

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And Paco Pérez claims in Miramar, consolidated exponent of the haute cuisine of Alt Empordà, the cuisine of its surroundings in a kind of sea and mountains avant-garde and sustainable commitment with combinations such as espadrille, tear pea, double chin and truffle; cocochas, calçots, new pilpil, romesco and black olive or pea with green yolk and bubbles.

Eneko Atxa, for its “commitment to the environment, artisan producers and energy efficiency” in Azurmendi (Larrabetzu, Vizcaya), has picked up the new sustainable sun, delivered in collaboration with Alimentos de España as a new bet to recognize the growing environmental awareness of Spanish chefs.

Eleven restaurants have been promoted to the category of two soles: Saddle’s elegant proposal in Madrid, the kitchen with memory of Miguel Barrera and his rice dishes from Cal Paradís (Castellón), the vindication of the orchard and the market of the Marina Alta by Aina Serra in Casa Pepa (Alicante), the sugarcane gastronomic proposal by Álvaro Sanz Clavijo in Es Tragón (Ibiza) or the domain of sushi at Kappo (Madrid) and Kiro Sushi (Logroño). The two new suns are completed by Repsol As Garzas and Casa Marcelo, both in A Coruña; Barcelona’s Aürt and Hisop and Saiti (Valencia).

What’s more, 82 premiere their first sun, among which the 53 inspectors of the Repsol Guide have found “stimulating openings”, such as Gente Rara (Zaragoza), ConSentido (Salamanca), Kromatiko (Vitoria), Ovillo (Madrid), Garena (Vizcaya), La Sastrería (Valencia) or Odysseus (Murcia).

They have also recognized Bo.Tic (Girona), Mu · Na (León), Arrels (Valencia), Pepe Tomás (Murcia), Sobretablas (Seville), Agua e Sal (A Coruña), El Xato (Alicante) with a sun. , Ca ‘Suso (Oviedo), Nub (Tenerife), Dromo (Badajoz), Kaleja (Málaga) or Loxe Mareiro (Pontevedra), which “stand out for the quality of the product and the intention of preparing a kitchen that does not skimp on resources to conquer the client, and with clear growth potential “.

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By Autonomous Communities, Catalonia has been the most awarded in 2021 with fifteen restaurants, followed by Madrid with twelve.

The new soles have been delivered by chefs who already had three, in a kind of recognition of the continuity and future of Spanish gastronomy, for which they have taken the stage Elena Arzak (Arzak), Toño Pérez (Atrium), Pedro Subijana (Akelarre), Pablo Gonzalez (Buenavista Cabin), Nandu Jubany (Can Jubany), Marcos Moran (Gerardo House), Nacho Manzano (Martial House) o Sergio Y Javier Torres placeholder image (Hermanos Torres Kitchen), among others.

In a gala preceded by PCR tests and antigen tests and with the theater at 25% of its capacity, organized for the third consecutive year by the Repsol Guide With the Ministry of Tourism, Commerce and Consumption of the Basque Government, María Ritter thanked the cooks who have “opened the doors with enthusiasm and smiled with their eyes at the clients who were looking for comfort”.

With the 96 novelties of this edition, the Repsol 2021 Guide includes 618 restaurants with one, two and three soles. Check the full list:

Three suns


  • Alkimia (Barcelona)
  • Miramar (Girona)

Basque Country:

Two suns


  • The Herons (A Coruña)
  • Marcelo House (A Coruña)


  • Aürt (Barcelona)
  • Hisop (Barcelona)

Valencian Community:

  • Cal Paradís (Castellón)
  • Pepa House (Alicante)
  • Saiti (Valencia)

The Rioja:

Madrid’s community:

Balearic Islands:

A sun


  • Bar Code (Cádiz)
  • Yoko (Cádiz)
  • The Spoon of San Lorenzo (Córdoba)
  • Kaleja (Malaga)
  • Coffee (Málaga)
  • Firewood (Malaga)
  • Ta-Kumi (Málaga)
  • Sobretablas (Seville)


  • Rare People (Zaragoza)
  • The Path (Zaragoza)

Canary Islands:

  • The Equilibrist 33 (Las Palmas)
  • El Risco (Las Palmas)
  • Poems by Hermanos Padrón (Las Palmas)
  • The Seve Díaz Workshop (Santa Cruz de Tenerife)
  • Haydeé (Santa Cruz de Tenerife)
  • Nub (Santa Cruz de Tenerife)
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Castilla la Mancha:

  • Molino de Alcuneza (Guadalajara)
  • Clandestina de las Tendillas (Toledo)
  • Víctor Sánchez-Beato (Toledo)

Castile and Leon:

  • Cobo Strata (Burgos)
  • The Factory (Burgos)
  • LAV (Leon)
  • Mu · Na (León)
  • Terra (Palencia)
  • ConSentido (Salamanca)
  • In la Parra (Salamanca)
  • Villa Paramesa (Valladolid)


  • The Fishermen (Barcelona)
  • Nairod (Barcelona)
  • Nectari (Barcelona)
  • Sato i Tanaka (Barcelona)
  • Tresmacarrons (Barcelona)
  • ONE (Barcelona)
  • Bo.Tic (Girona)
  • Casamar (Girona)
  • The English Alliance (Girona)
  • Gaig-Remedy Tower (Girona)
  • Villa More (Girona)

Foral Community of Navarra:

Madrid’s community:

  • Enklima
  • Gaman-Luis Arevalo
  • Joy
  • Kuoco 360º Food
  • La Catapa
  • The Bistroman Atelier
  • New Restaurants
  • Wool ball
  • Santerra
  • Tricycle

Valencian Community:

  • The Xato (Alicante)
  • Roots (Valencia)
  • Entrevins (Valencia)
  • La Sastrería (Valencia)
  • Toshi (Valencia)

Basque Country:

  • Chromatic (Alava)
  • Aitor Rauleaga (Bizkaia)
  • Garena (Bizkaia)
  • Horma Ondo (Bizkaia)
  • Ola Martín Berasategui (Bizkaia)
  • Amelia (Gipuzkoa)
  • Hika (Gipuzkoa)


  • Dromo (Badajoz)
  • Eustaquio Blanco (Cáceres)
  • Sande Tower (Cáceres)


  • Water and Salt (A Coruña)
  • NaDo (A Coruña)
  • The Ballad (A Coruña)
  • The English Way (A Coruña)
  • Miguel González (Orense)
  • Loxe Mareiro (Pontevedra)

Balearic Islands:

  • Maymanta (Ibiza)
  • Nagai (Ibiza)
  • Sinner Ibiza Sa Llagosta (Menorca)

The Rioja:

Principality of Asturias:

  • Ca’ Suso
  • Gastronomic Ferpel

Murcia region:

  • AlmaMater
  • Rehearsal room
  • Odysseus
  • Pepe Tomás

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