La Spanish gastronomy is going through one of the most solid and vibrant moments in its recent historyThe country combines a mature and internationally acclaimed haute cuisine with a new wave of restaurants, chefs, and concepts that are changing the way we dine out, drink wine, and experience dining in general. From prestigious guides and awards ceremonies to neighborhood taverns, and from plant-based cuisine to technology and immersive formats, the national culinary scene is booming.
In this context, Spain's current gastronomic scene rests on three main pillarsTrends that are shaping the future (sustainability, plant-based, eatertainment, locally sourced cuisine), chefs who are reshaping the narrative through personal or regional projects, and a constant wave of new restaurants, from traditional Spanish eateries to futuristic ramen. All of this against a clear backdrop: diners want to choose, be moved, and participate, and chefs are responding with more flexible, approachable, and diverse offerings.
Spain, guides and galas: a gastronomic ecosystem in top form
One of the thermometers of this Spanish gastronomic maturity is celebrated at the 11th Macarfi Awards GalaHeld in the Circle of Fine Arts of Madridwhere more than 200 chefs gathered to celebrate a scene that combines tradition and innovation. The Macarfi Guide has established itself as a benchmark thanks to its honest and comprehensive view of where to find truly excellent food in Spain today.
The latest edition of the guide represented a turning point, covering the entire peninsular Spain for the first timeextending to 15 autonomous communities. This expansion not only broadens the map, but also reinforces a more grounded vision, moving away from bubbles and focusing on projects that work both in large capitals and in smaller towns.
Their assessment system is based on more than 2.000 local gastronomic ambassadorsAdvanced enthusiasts and professionals who visit restaurants anonymously. This network of influencers makes Macarfi a guide especially respected within the industry itself, as it provides a collective and less centralized view of culinary excellence.
One of the most anticipated moments of the gala is the recognition of the Top of the Tops, restaurants that have led their autonomous community for three consecutive yearsThis category includes only establishments that define an era, names like Disfrutar, El Celler de Can Roca, DiverXO, Asador Etxebarri or Elkano, projects that not only cook very well, but continue to set the creative pulse of the country and serve as an international reference.
Furthermore, the guide reinforces its territorial focus with Top 10 or Top 15 lists by community, drawing a precise map of Spanish culinary diversity: from historic houses that work with rigor on tradition to contemporary proposals with a strong personal identity, passing through bistros, market bars or rural restaurants with their own discourse.
Rookies and new openings that are already setting trends
The following stand out within this photograph: Macarfi's Rookies of the Year: Recent Openings That the Sector Marks as EssentialThe star of the show is Restaurant Fontané (Catalonia), chosen as the best new restaurant in Spain thanks to its product-driven, technically precise cuisine with a distinct personality. Its contemporary and well-executed approach points to a long and successful career on the national scene.
Alongside him shines Itzuli, in the Basque Country, who embodies the new generation of Basque restaurantsAbsolute respect for the product, recognizable flavors, and a modern approach that avoids artifice. This is a house that seamlessly blends tradition and modernity, something that has immediately captured the attention of critics and enthusiasts alike.
In the Community of Madrid, Ancestral has become one of the most talked-about openings of the yearHis cuisine draws from origins, fire, and memory, but speaks in a contemporary language, with a well-defined narrative and a personality that sets it apart from more generic offerings. It's a celebration of roots without sacrificing modernity.
The ranking of the best openings of the year is completed with a mosaic that spans the entire countryCasa Borrego (Region of Murcia); Emi and Ramón Freixa Atelier (Community of Madrid); Mirador de Deyo (Navarra); Chambacú (Catalonia); Amas (Valencian Community); é Restaurante (Galicia); La Farinera, Kresala, Fonda Balmes, Melós and Plëgat (mainly Catalonia and the Valencian Community). They all share a common thread: identity, carefully crafted products, and a more personal than sensationalist approach.
All these achievements confirm that The 11th Macarfi Gala has served to certify the enormous vitality of Spanish cuisineThe scene is consolidated, but far from settling, it adds projects every year that bring new perspectives, hybrid formats and different ways of relating to the diner.
From tasting menus to flexibility: the great debate at the tables
For a long time, the The tasting menu was the ultimate symbol of haute cuisineA closed, meticulously designed tasting menu, where the chef set the pace and the diner was guided for several hours. Today, however, a clear change is noticeable: more and more customers are growing tired of these marathon tasting menus, whether due to price, lack of time, or because they prefer a less rigid experience.
The new diner demands More open menus, half portions, dishes to share, and the possibility of adjusting the experience According to their appetite, budget, and stage of life, they want to choose what to eat; they aren't always willing to wolf down twenty bites or listen to long narratives with each course. There's also a growing interest in familiar recipes, focused on the ingredients and with less theatrical flair.
Given this context, several Spanish chefs have publicly reflected on the issue. Andoni Luis Aduriz (Mugaritz) acknowledges that Reality forces us to revise our formulasJust as happened when quality home coffee makers changed coffee consumption habits. For him, the tasting menu still makes perfect sense in projects that need to be told through a journey, while other spaces work better with more informal, prêt-à-porter offerings.
Nacho Manzano (Casa Marcial) is emphatic: the tasting menu is something special, not an everyday formatNobody travels hundreds of kilometers just to sit down and eat a simple bean stew, he says; those who travel to his restaurant are looking for creative cuisine that reflects personality. For him, the debate is pointless if it's framed as a choice between "either a set menu or à la carte," because what we should be talking about is quality and emotion.
Ramón Freixa, who heads spaces like Ramón Freixa Tradición and Atelier, defends a natural coexistence between tasting and menuSometimes, as a customer, he wants to see everything and follow the chef's script; other times, he prefers to choose individual dishes. He compares it to dressing in a tuxedo or casually depending on the day and the occasion: both styles have their place if the project justifies it.
From Jaén, Juan Carlos García (Vandelvira) focuses on what matters: It's not so much the format as whether the experience moves you or not.It's possible to eat wonderfully at an à la carte restaurant and also with a tasting menu. The problem, he reminds us, arises with high-volume business models that replicate an identical menu in different cities without regard for the actual quality of what they serve.
Susi Díaz (La Finca) opts for a pragmatic approach: Offer both options and let the customer choose.Some people don't want to spend hours at the table or face too many courses, and prefer a first and second course or a couple of appetizers and a main course. That same customer, on another day, comes with friends or clients and specifically seeks a large tasting menu as a gesture of hospitality.
Pedro Sánchez (Bagá) defends diversity: Long menus, menus, taverns, bars, and all types of formats must coexistThere are brilliant tasting menus and others that are forgettable, superb menus and others that are just average. What he detects is a certain weariness with uniformity, and he argues that the richness of Spanish gastronomy lies precisely in its diversity.
The Padrón brothers (El Rincón de Juan Carlos and Poemas) are at the opposite extreme: they opt for a unique tasting menu format as the ultimate expression of their cuisineThey found that many customers, when they had a menu, ended up creating their own menu by sharing dishes; now they propose a tour designed to fully understand the kitchen, the pastry shop and the work of the dining room.
At Fierro, Carito Lourenço and Germán Carrizo maintain that the tasting menu is still very much alive, although It requires nutritional and weight adjustments.They've refined the acidity, herbs, and rhythms to make the experience more enjoyable. In their case, the format is also an economic necessity: with a minimal kitchen and few tables, any other model wouldn't be viable.
Miguel Vidal (Bancal) offers an interesting middle ground: a menu designed to be enjoyed in approximately an hour and a halfThe menu consists of seven courses structured in small sequences, which ultimately amount to about ten or eleven bites. His key is that the diner doesn't get bored or feel trapped.
Joan Roca, at El Celler de Can Roca, maintains the tasting menu as an indispensable format: Anyone who travels to Girona wants to know the entirety of the creative proposalFor a time, two routes coexisted, one long and one shorter, but the vast majority chose the longer one. The Roca family compensates for this apparent rigidity with other businesses—Normal, Esperit Roca, and Can Roca de los padres—where they do combine simple menus with à la carte options for a more local clientele.
Overall, this debate points to one clear conclusion: The tasting menu is not dead, but it is no longer the sole symbol of haute cuisineFlexibility, moderation in the number of courses, the quality-time-price ratio and the possibility of choosing become key factors to win over new generations of diners.
Trends that are reshaping Spanish cuisine
Beyond formats, current gastronomy moves in a scenario of constant transformationInfluenced by new consumption habits, the pressure for sustainability, technology, and the desire for memorable experiences, the kitchen has become a space for innovation, culture, and reflection where tradition, science, and emotion intertwine.
One of the major trends is the sustainable and locally sourced cuisineMore and more restaurants are prioritizing local productsSeasonal and traceable, reducing the environmental footprint and supporting local producers. This approach also extends to waste management, the full use of each ingredient, and energy efficiency in the kitchen and dining room.
Alongside this, the plant-based gastronomy and the plant-based movementPlant-based cuisine is no longer a niche option; it's now a staple on the menus of all kinds of restaurants, from casual bars to Michelin-starred establishments. Chefs are reinterpreting traditional dishes from a plant-based perspective, incorporating fermentation, contemporary techniques, and alternative ingredients that expand their creative repertoire.
Technology has infiltrated the kitchen and daily management: Artificial intelligence, robotics, and data analysis are becoming commonplace toolsThey are used to forecast demand, adjust purchases, reduce waste, design customized menus, and precisely control costs. At the same time, mastery of modern cooking techniques remains essential to stand out in an increasingly competitive environment.
Another key trend is the search for immersive and multisensory experiencesMany restaurants have moved beyond simply offering delicious dishes to present elaborate dining experiences that incorporate lighting, sound, storytelling, interaction, and sometimes even a theatrical element. The goal is to create memories, strengthen the emotional connection with the diner, and generate content that will circulate on social media.
In parallel, the cultural fusion cuisine and the revision of traditional recipes It continues to gain traction. Globalization facilitates the exchange of techniques and ingredients, and chefs blend influences from different cultures without losing respect for the roots of each dish. In Spain, a reinterpretation of classics through new presentations and techniques is particularly appreciated, demonstrating that tradition and modernity can coexist harmoniously.
In such a scenario, the Culinary training plays a fundamental roleUniversities and specialized schools offer degrees in gastronomy and culinary arts that combine technique, creativity, and strategic vision. Likewise, master's programs and courses geared toward professionals allow them to stay up-to-date on trends, innovation, business management, and new technologies applied to the sector.
A decisive year for the Ibero-American gastronomic map
The movements of Spanish gastronomy cannot be understood without the Ibero-American and global context in which they are framed. In a particularly intense recent year, 2025, profound changes took place that affected restaurants, wines, awards and institutions, modifying the culinary conversation on both sides of the Atlantic.
The symbolic start of that season came with Madrid Fusión alimentos de EspañaUnder the motto “Revolutionaries,” the congress paid tribute to the great names that transformed Spanish cuisine decades ago—Adrià, Arzak, Roca, Dacosta, Berasategui, Subijana, Ruscalleda, among others—but above all, it highlighted a new generation of chefs who are revolutionizing the industry from smaller, freer, and deeply localized spaces.
On an international level, Peru once again positioned itself at the center of the map When Maido was chosen as the best restaurant in the world by The World's 50 Best Restaurants, it solidified Lima's status as a culinary capital and elevated Nikkei cuisine to the status of a global language. This milestone serves as a mirror and inspiration for Spanish gastronomy, which shares with Peruvian cuisine a strong identity and a great capacity to absorb influences.
The world of wine also experienced a year of changes. China showcased its winemaking potential at the 2nd Global Summit on Responsible Wine TourismWith regions like Ningxia and Yantai emerging as wine tourism destinations, eight Spanish wineries made it into the top 50 of the World's 50 Best Vineyards ranking, while Latin America maintained a strong presence with wineries from Argentina, Chile, Uruguay, Mexico, and Brazil.
In Spain, the celebration of centenary of the Rioja DOCa This served to reaffirm its historical significance and its role as a driving force behind Spanish wine exports. Simultaneously, a pioneering system for controlling the flor layer in fortified wines during biological aging was presented, opening up new technical possibilities for Andalusian wineries and demonstrating that tradition and science can go hand in hand.
In the Ibero-American sphere, Mexico garnered recognition for its cheeses, Bolivia was the guest country and dazzled at Alicante Gastronómica with its Andean and Amazonian identity, and the Dominican Republic celebrated the Champions of Change award for Inés Páez Nin, Chef Tita, for her social work and her defense of Dominican cuisine through the IMA Foundation.
In Spain, the guides also made headlines. Michelin Guide 2026, presented in MalagaIt didn't award any new three stars, but it did rectify a long-standing issue: Albert Adrià's Enigma earned its second star. Meanwhile, EMi in Madrid became one of the year's biggest success stories, achieving its first star just three months after opening—a clear example of how a well-structured project can grow rapidly.
La Repsol 2025 Guide It continued to reinforce its commitment to a more approachable and emotional haute cuisine by awarding its three Suns to Bagá (Jaén), by Pedro Sánchez, and La Finca (Elche), by Susi Díaz, two restaurants that work from memory, territory and personal sensitivity rather than from showmanship.
At the institutional level, the The Royal Academy of Gastronomy celebrated its National Awards in GranadaIn a gesture of decentralization that underscores the fact that Spanish gastronomy is created in many different regions, Puerto Rico hosted the first edition of the APUGA National Gastronomy Awards, solidifying the Caribbean's entry into the Ibero-American culinary scene. Meanwhile, the Ibero-American Academy of Gastronomy entered a new phase with the appointment of Luis Ros as its secretary general.
This cycle also served to delve deeper into the true meaning of gastronomic sustainabilityIt's not just about local and organic products, but also about viable business models, humane working hours, mental well-being in the kitchen, decent work, and robust supply chains. The tensions caused by tariffs on European and Latin American agricultural products and wines served as a reminder of just how fragile these chains can be.
New restaurant concepts: experiences, neighborhood and storytelling
Beyond the grand tables, current events in Spain are marked by New openings that reinterpret tradition, focus on powerful themes, and leverage the customer experienceIn Madrid, Barcelona, Valencia and other cities, concepts are emerging that combine cuisine, design, music and brand storytelling to differentiate themselves.
Casa Toro, opposite the Las Ventas bullring in Madrid, is a traditional tavern with an Andalusian accent It pays homage to traditional Spanish cuisine: award-winning torreznos (crispy pork belly), huevos rotos with oxtail crumbs, ensaladilla rusa with garlic shrimp, and carefully prepared, gluten-free offal. The seafood menu, classic desserts, and well-curated wine cellar are all part of a warm and inviting space adorned with wicker baskets, jars of preserves, and flowers, enhanced by live music several days a week.
Also in Madrid, Zhen proposes High-end Chinese cuisine right on Paseo de la CastellanaThe restaurant offers a culinary journey through Guangzhou, Shanghai, Beijing, and Sichuan. Handmade dim sum, Peking duck roasted over fruitwood, Iberian pork ribs, and braised abalone are served amidst a luxurious ambiance spread across three floors, complete with lanterns, traditional paintings, and private dining areas. It exemplifies how cultural authenticity, meticulously crafted products, and personalized service can cultivate loyalty among both the Chinese community and local diners.
La Rox, in Madrid's Retiro district, embodies the new contemporary neighborhood tavernTraditional cuisine reinterpreted, a strong connection to the surroundings, and a space personally decorated by its founder, with art, music, and a welcoming atmosphere. Its strength lies in the loyalty of its regular customers and its flexibility to adapt to the tastes of the neighborhood without losing its unique character.
In Barcelona, Número Diez pays tribute to Naples and the Maradona myth With long-fermented Neapolitan pizza, wood-fired oven, and traditional Italian dishes like nonna's, the restaurant offers figliata napolitana, eggplant parmigiana, gnocchi, seafood pasta, and desserts such as tiramisu and cannoli. The colorful, lively space boasts a strong football theme and storytelling. It's a prime example of a 360° immersive experience designed to enhance the brand.
La Birra Bar (LBB), in the Salamanca district of Madrid, has been an internationally successful artisan burger restaurant to a high-purchasing-power environment. Their strategy combines premium products, vibrant spaces, and experiential marketing actions—such as opening by giving away hundreds of hamburgers—that generate buzz on social media and attract a young, global audience.
In Valencia, Ryukishin Cortes Valencianas is committed to a Authentic ramen with a futuristic twist and cyberpunk aestheticNeon lighting, two floors with capacity for dozens of diners and a menu focused on different types of ramen with homemade noodles, gyozas, takoyaki or teppanyaki meat makis create an experience that goes beyond the dish and delves into the realm of Japanese pop culture.
The Trafalgar Group, in Madrid, articulates two complementary spaces —Moret and Palacete Rosales— that They revitalize the Pintor Rosales areaMoret combines a restaurant, cocktail bar, and terrace overlooking the Parque del Oeste, offering a menu that blends oysters, ceviche-style scallops, creative patatas bravas, and wagyu pastrami. Palacete Rosales, meanwhile, boasts a terrace with a Parisian aesthetic and traditional touches, serving fried pork belly, broken eggs, braised baby squid, and escalope with truffle, accompanied by cocktails and views of the Temple of Debod or the Royal Palace.
These openings illustrate a clear trend: The Spanish hospitality industry is moving towards experiential, immersive concepts with a storytelling element.There is a return to reinterpreted traditional cuisine, a commitment to design and the creation of social spaces —terraces, bars, live music— that transform going out to eat into a complete plan and not just a food-related act.
New culinary trends: flan, casual wines and eatertainment
Alongside the major debates and new formats, new ones are emerging more specific consumer trends that have crept into menus and barsMany of them are cyclical: what seemed outdated years ago is now returning with force, updated and with a gourmet approach.
A prime example is the flan returns as star dessertWhat was once relegated to the home is now returning to haute cuisine menus, where the true challenge of achieving the perfect texture, cooking point, and balanced caramel is highly valued. Chefs are creating their own versions with plant-based milks, infusions, sea salt, fruits, or even in deconstructed formats, playing with temperatures and contrasts without losing its essence as a family dessert.
There is also a “gourmetization” of humble dishes Like Russian salad, fried pork belly, or gildas (anchovy, olive, and pepper skewers). Made with premium ingredients, refined techniques, and meticulous plating, these everyday bites ascend to the realm of haute cuisine at the bar. They appeal to nostalgia and the search for authenticity, but allow bars and restaurants to differentiate themselves and slightly increase the average check without losing their connection with the public.
In the world of wine, a shift towards more informal and uninhibited consumptionBottles that were once reserved for special occasions are now shared on terraces, at casual get-togethers, or at gatherings with friends, without so many formal rituals. At the same time, natural wines are gaining popularity for their minimal intervention philosophy and vibrant character, while rosé wines are establishing themselves as a versatile year-round option, driving new labels and marketing strategies.
Another key is “eatertainment”: spaces where eating is combined with entertainment, music, games or immersive experiencesThis model responds to the desire, especially among younger generations, to accumulate shareable experiences on social media rather than simply focusing on the product itself. For restaurant and bar owners, it means extending opening hours, increasing the average check, and differentiating themselves from the competition.
Even coffee is experiencing its own revolution: It goes from a morning routine to a small everyday luxurySpecialty roasters, subscription services, and branded coffee shops associated with fashion houses like Prada or Zara are emerging, along with spaces where a cup of coffee becomes a gateway to a world of style and lifestyle. Coffee knowledge thus becomes a form of cultural capital.
All these developments, coupled with the expansion of artificial intelligence in reservations, demand forecasting, waste control, and communication, create a scenario in which Spain remains at the forefront of world gastronomyWith grand temples of haute cuisine, a vibrant network of bars and taverns, new themed concepts, and a generation of chefs who care as much about the product as the story, Spanish cuisine remains a privileged laboratory where tradition, innovation, and everyday pleasure intersect.
