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July 25, 2017

5 Michelin Star Restaurants in Spain

By Lauren Jade Hill

By Lauren Jade Hill

Showcasing their nation’s great culinary traditions while simultaneously introducing diners to something entirely new, Spain undoubtedly has some of the world’s most exciting restaurants within its borders. Each holding three stars, these Michelin star restaurants in Spain stand out as some of the very best.



As the restaurant that took the number one spot in our reader-voted Top 100 Restaurants awards, Azurmendi is proving to make an impression on gastronomes from far and wide. Tucked into the Basque Country, this three Michelin starred restaurant uses the finest produce from the region to create innovative dishes using progressive culinary techniques. Current dishes on the multi-course menu include farm’s egg cooked inside out and truffled, roasted lobster with Iberian pork stew and whipped butter, and local tomatoes with gel, basil sorbet and salted perfume.



With chef-owner David Muñoz behind this three Michelin starred eatery, DiverXO present diners with what could only be described as culinary art in its degustation menus; the Iberian and Asian fusion cuisine here is often painted onto the plates as though they were the canvas. And the décor of the restaurant is equally as unique, incorporating design features such as flying pigs and black butterflies.



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Bringing together tradition and cutting-edge modernity, Arzak takes the ingredients and culinary philosophy that are a part of the Basque identity then creates the three-Michelin-starred menu they’re lauded for by experimenting with flavors and textures in the restaurant’s lab. All of this distinguishes the menus offered at Arzak, making the experience of dining here unlike any other.

El Celler de Can Roca


Founded by the accomplished Roca brothers in 1986, El Celler de Can Roca is among the world’s most revered restaurants. The three Michelin starred dining spot specializes in traditional Catalonian cuisine with an avant-garde twist. The plates are then paired with wines from a collection of around 60,000 bottles.



It was in the 1970s that Akelarre first opened in its position overlooking the Bay of Biscay and now it has the accolade of three Michelin stars. With chef Pedro Subijana at the helm, the kitchen creates the Aranori, Bekarki and Classics of Akelarre tasting menus incorporating dishes such as whole-grain red mullet with sauces ‘fusilli’ and hake in seaweed steam with plankton and oyster leaf. Owing to its setting, the restaurant is celebrated for its seafood in particular.

For more inspiration on where to eat on your travels, take a look at the world’s Top 100 Restaurants.

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