Spain gains three more restaurants awarded three Repsol Guide suns in 2026
A Tafona, Ramón Freixa Atelier, and Voro achieve the highest distinction and reinforce Spain’s gastronomic appeal
The 2026 edition of the Repsol Guide awards the highest distinction to three restaurants that reflect the wealth and diversity of Spanish gastronomy: A Tafona, in Santiago de Compostela; Ramón Freixa Atelier, in Madrid; and Voro, in Capdepera (Mallorca). These establishments offer cuisine closely linked to the territory and gastronomic memory, combining technique, creativity, and product to provide memorable experiences that reinforce Spain’s reputation as one of the most attractive international destinations for foodie tourism. In Santiago de Compostela, Lucía Freitas leads the team at A Tafona with a proposal that emphasizes the Atlantic territory and the network of Galician producers and artisans: an essential part of her cuisine. Her work as a chef revolves around clear broths, precise flavors, and a contemporary perspective that celebrates the humblest ingredients from the local pantry. Almost one hundred suppliers from Galicia contribute to her culinary project, which explores the connection between landscape, culture, and cuisine. In Madrid, Ramón Freixa presents a concept designed to offer a highly exclusive experience at his Ramón Freixa Atelier. This restaurant is organized around a large, U-shaped walnut table that seats only ten diners, with an open kitchen and direct interaction between the chef and guests during service. Two tasting menus—Origen and Origen Vegetalia—structure a proposal based on seasonal products, refined technique, and carefully crafted presentation, right down to the smallest detail. The experience is rounded off with a cellar offering more than 600 different wines.
In Capdepera, on the island of Mallorca, the Voro restaurant has consolidated itself as one of the most unique gastronomic destinations in the Balearic archipelago. At the helm: the Jaén chef Álvaro Salazar, whose cuisine combines Mediterranean sensibility with a marked Andalusian culinary heritage. His tasting menu offers a journey that follows the rhythm of the sun, with genuine dishes exploring the marine, plant, and meaty wealth of the Mediterranean environment, to get the most out of every ingredient. These three restaurants’ inclusion in the group of establishments awarded three suns in the Repsol Guide underlines Spanish cuisine’s ability to evolve without losing connection with its roots. From the Galician Atlantic landscape to the Balearic Mediterranean, passing through Madrid’s dynamic gastronomy, these proposals reflect the country’s culinary diversity and reinforce its position as an international foodie destination.