The 6 Best Spanish Dishes in 2025 According to the MICHELIN Guide
Spanish gastronomy has long been recognized as a global leader in haute cuisine, and the annual publication of the best dishes by the prestigious MICHELIN Guide is an event eagerly anticipated by food lovers and travelers worldwide. In 2025, MICHELIN inspectors selected six dishes that particularly impressed them during their journeys across the country. In this article, we take a closer look at each dish, as well as the restaurants and cities where they can be enjoyed.
Why the MICHELIN Dish List Matters
The MICHELIN Guide is far more than a restaurant rating system. It is a global benchmark in the world of gastronomy and culinary tourism. Each year, inspectors visit hundreds of restaurants, evaluating dishes based on strict criteria: quality of ingredients, mastery of technique, flavor, originality, and consistency throughout the menu.
The resulting list of the best dishes helps travelers not only understand current gastronomic trends but also plan their journeys across Spain so that the country’s flavors become an essential part of the experience, alongside its history and natural beauty.
Overview of the Spanish Gastronomic Scene in 2025
Spain remains one of Europe’s most dynamic gastronomic centers. In 2025, the country was home to 291 MICHELIN-starred restaurants, including 16 establishments awarded the prestigious three-star status — the highest distinction in the guide.
This means that traveling through Spain can turn into a true gastronomic adventure, from classic tapas to contemporary interpretations created by world-class chefs.
The Best Dishes in Spain in 2025
Below is an overview of each dish highlighted by MICHELIN inspectors in 2025. What unites them is exceptional craftsmanship, depth of flavor, and a strong connection to regional culinary culture.
1. Cañaillas en sopa fría moruna – Aponiente (El Puerto de Santa María)
Restaurant: Aponiente
Dish: Cañaillas en sopa fría moruna (Sea snails in a cold Moorish-style soup)
“Cañaillas en sopa fría moruna” is a refined creation from the tasting menu at Aponiente, led by chef Ángel León. Small sea snails, cañaíllas, are served on a gelled plankton base, accented with marinated mustard and young leaves. The dish is finished tableside with a Moorish-inspired gazpacho-style cold soup, infused with spices rooted in North African traditions. The result combines pure marine flavors, delicate textures, and contrasting aromatic nuances, reflecting the restaurant’s philosophy of the sea as its primary source of inspiration.
This approach perfectly reflects the restaurant’s philosophy: respect for marine ingredients, innovation, and a deep connection to nature. The presentation is always flawless, and the interplay of textures and flavors makes this dish a memorable highlight of any gastronomic journey through Andalusia.
- Address: Calle Francisco Cossi Ochoa, s/n, 11500 El Puerto de Santa María, Cádiz, Spain
- Phone: +34 956 86 60 50
- Website: aponiente.com
- Google Maps: view on map
2. Bogavante y kiskilla bajo arroz venere y sorbete de salpicón – Akelaŕe (San Sebastián)
Restaurant: Akelaŕe
Dish: Bogavante y kiskilla bajo arroz venere y sorbete de salpicón (Lobster and shrimp beneath Venere rice with salpicón sorbet)
“Bogavante y kiskilla bajo arroz venere y sorbete de salpicón” is an artistically composed dish from the tasting menu at three-MICHELIN-starred Akelarre. Tender pieces of lobster (bogavante) and shrimp (kiskilla) are hidden beneath a thin, crisp layer of black Venere rice. Beneath it lie rich marine textures, complemented by a refreshing salpicón sorbet. The contrast between the deep, almost earthy character of the rice and the bright maritime flavors, enhanced by the sorbet’s gentle acidity, creates a complex, multi-layered profile that reflects both Basque culinary heritage and the modern vision of chef Pedro Subijana.
MICHELIN inspectors particularly praised the balance of components, the richness of flavors, and the original use of Venere rice — a variety once considered “imperial” in ancient times. This dish offers not only a culinary experience but also a cultural dialogue between tradition and contemporary technique.
- Address: Paseo Padre Orkolaga, 56, 20008 Donostia / San Sebastián, Gipuzkoa, Spain
- Phone: +34 943 311 209
- Website: akelarre.net
- Google Maps: view on map
3. Ostra, granizado marino, algas y brotes – Azurmendi (Larrabetzu)
Restaurant: Azurmendi
Dish: Ostra, granizado marino, algas y brotes (Oyster with marine granita, seaweed, and shoots)
“Ostra, granizado marino, algas y brotes” at Azurmendi is an elegant dish from the restaurant’s tasting menu, featuring a fresh oyster served with a marine granita, seaweed, and delicate young shoots. The combination evokes the spirit of the Cantabrian Sea, while subtle green accents highlight the freshness and origin of the ingredients — hallmarks of chef Eneko Atxa’s cuisine.
The presentation is often accompanied by a light aromatic “mist,” enhancing the sensory experience and adding a theatrical touch to the dish.
- Address: Barrio Legina, s/n, 48195 Larrabetzu, Bizkaia, Basque Country, Spain
- Phone: +34 94 455 83 59
- Website: azurmendi.restaurant
- Google Maps: view on map
4. Bogavante asado y sabayón al oloroso – El Portal de Echaurren (Ezcaray)
Restaurant: El Portal de Echaurren
Dish: Bogavante asado y sabayón al oloroso (Roasted lobster with oloroso wine sabayon)
“Bogavante asado y sabayón al oloroso” is an exquisite combination of roasted lobster (bogavante) and a rich oloroso wine sabayon, featured in the tasting menu at El Portal de Echaurren. Recognized by MICHELIN inspectors as one of the notable gastronomic highlights of 2025, this dish demonstrates perfect seafood doneness and a velvety, aromatic sabayon texture that complements the lobster’s sweetness and depth of flavor, creating a sense of balance between culinary technique and the richness of regional heritage.
The key element of this dish is the ability to harmonize the intense flavor of seafood with the aroma of aged wine, making it one of the gems of modern Spanish cuisine.
- Address: Calle Padre José García, 19, 26280 Ezcaray, La Rioja, Spain
- Phone: +34 941 354 047
- Website: echaurren.com
- Google Maps: view on map
5. Blanco sobre negro – Quique Dacosta (Dénia)
Restaurant: Quique Dacosta
Dish: Blanco sobre negro (White on Black)
Quique Dacosta is renowned for its artistic presentation and continuous pursuit of culinary excellence.
“Blanco sobre negro” is an artistically crafted dish from the tasting menu at Quique Dacosta, representing a modern interpretation of squid ink paired with white seafood textures. The foundation consists of calamari presented so that, when cut, the rich black ink contrasts strikingly with the light elements, creating a vivid visual and flavor contrast. This interplay of color and texture, typical of Quique Dacosta’s gastronomic approach, combines deep umami notes with the freshness of the seafood in an aesthetically expressive presentation.
Such contrasts not only impress visually but also deliver a deep, rich flavor, reflecting Mediterranean culinary traditions alongside innovative approaches to familiar ingredients.
- Address: C/ Rascassa, 1, 03700 Dénia, Alicante, Spain
- Phone: +34 965 784 179
- Website: quiquedacosta.es
- Google Maps: view on map
6. Ramallet y Mahonés – Voro (Canyamel, Mallorca)
Restaurant: Voro
Dish: Ramallet y Mahonés (Ramallet tomatoes and Mahon cheese)
“Ramallet y Mahonés” opens the DEVORO tasting menu at Voro under the guidance of chef Álvaro Salazar. In this dish, contemporary gastronomy meets tradition: the iconic Balearic Ramallet tomato harmoniously pairs with aged Mahon cheese, producing a light, fresh, and multi-layered flavor that introduces the richness of Mallorca’s local products from the very first bite.
Ramallet is a traditional tomato variety from Mallorca, celebrated for its rich flavor and natural sweetness.
Mahonés (Mahon) is an aged cheese from the island of Menorca, characteristic of the Balearic region.
This focus on locally sourced ingredients highlights the restaurant’s philosophy: respect for tradition with a modern interpretation of flavors and textures.
- Address: Urb. Atalaya de Canyamel, Vial A2, 12, 07589 Canyamel, Illes Balears, Spain
- Phone: +34 871 81 13 50
- Website: vororestaurant.com
- Google Maps: view on map
Gastronomic Routes Across Spain
Spain is not only about gastronomic capitals such as Madrid or Barcelona. Every region – from Andalusia to the Basque Country, from Valencia to the Balearic Islands – has its own unique culinary identity. Here are some recommendations for planning a gastronomic route based on the best MICHELIN 2025 dishes:
- Andalusia: Visit El Puerto de Santa María to explore the seafood dishes of Aponiente and other local specialties.
- Basque Country: San Sebastián and Larrabetzu offer perfect destinations for true gourmets.
- La Rioja: Ezcaray, where wine traditions and haute cuisine converge in exceptional dishes.
- Mediterranean Coast: Dénia and Mallorca combine culinary tradition with contemporary taste aesthetics.
Conclusion
The list of Spain’s best dishes in 2025 according to the MICHELIN guide reflects the richness of flavors, technical mastery, and cultural heritage of the country. Each dish is not merely a culinary creation but also a story, a tradition, and a personal interpretation by the chef. Exploring them is not only a delight for the palate but also an immersive journey into Spain’s gastronomic culture. When planning a trip to Spain, attention should be given not only to famous landmarks but also to those restaurants where dishes are created that inspire and remain memorable for a long time.
