If one had to designate a gastronomic bible in which all great restaurants (in Andalusia and anywhere else) want to be, that is undoubtedly the Michelin Guide. Its very name suggests it, a guide to culinary savoir faire, a reference for avid tasters in search of the best places to eat.
We compile all the Andalusian restaurants awarded with such a distinguished recognition. In Andalusia these are the renowned restaurants with the prestigious distinction of having one, two or three Michelin stars.
Noor ⭐⭐⭐⭐⭐
The speech matters and Paco Morales knew that when he decided to undertake the major project that is Noor. The history of the different peoples who settled in this land is the backbone of Noor’s cuisine, which without cheating promises menus that deal with the food of those times. It allows us to embark on a historical journey through Al-Andalus that can be savored.
To this end, he is supported by a team of documentary filmmakers, gastronomic historians, archaeologists and designers, who have helped to build the unmistakable image of Noor. All this confirms the two Michelin stars he accumulates, one of the most talented chefs in Andalusia and one of the restaurants you have to try at least once in a lifetime.
Chef: Paco Morales.
c/ Pablo Ruiz Picasso, 8 (Córdoba).
Aponiente ⭐⭐⭐
Ángel León’s recognition goes beyond the three Michelin stars of Aponiente, one of the best restaurants in Andalusia and the world, as well as the three Michelin stars of Aponiente, one of the best restaurants in Andalusia and the world this prestigious award. However, the chef from Cádiz was chosen as the one of the best cooks in the world at the last The Best Chef Awards.
His tenacity as a researcher and chef, his originality and unique creations in his iconic restaurant in Puerto de Santa María have elevated Andalusian gastronomy as never before.
The chef of the sea needs no introduction and neither does this gastronomic mecca, an experience for the five senses that explores food possibilities that once seemed impossible to taste.
The old tide mill houses Aponiente as a space in continuous transformation that, nevertheless, is committed to sustainability from the techniques used, its ingredients, renewable energies and its commitment to a culinary philosophy that squeezes the possibilities of discarded fish. A high-level cuisine that achieves excellence also through environmental responsibility.
Chef: Ángel León.
c/ Francisco Cossi Ochoa, s/n (El Puerto de Sta María, Cádiz)
Bardal ⭐⭐⭐
Ronda had plenty of tourist attractions and yet it was able to incorporate among its benefits one of the greatest references, in terms of restaurants, throughout Andalusia: Bardal, two Michelin stars, a journey for the palate.
The house of Benito Gómez entails this bet just a few steps from the imposing bridge of Ronda. The Catalan-born chef creates a creative cuisine that goes beyond pure labels: tradition, mixture and flavor.
Chef: Benito Gomez.
📍 c/ José Aparicio, 1. Ronda (Málaga).
Skina ⭐⭐⭐
Marcos Granda and Mario Cachinero form the perfect tandem in charge of Skina’s kitchen. Just four tables make up the room of this little corner dedicated to good food, in the historic center of Marbella. His dishes are based on the flavors of a lifetime to transform them while preserving and improving all their virtues.
Chef: Mario Cachinero.
c/ Aduar, 12, 29601 Marbella (Málaga).
Apron ⭐
Abantal, between Menéndez Pelayo and Luis Montoto, elevated Sevillian gastronomy to excellence and for 14 years has revalidated its recognition in the famous guide, in addition to the two Repsol suns it holds. It opened its doors in 2004 and its kitchen is in charge of chef Julio Fernández Quintero, trained at La Taberna del Alabardero School in Seville.
The dining room has a simple atmosphere, the work of architects Santiago Pérez Barreda and Jaime Márquez Escudero, and blends in with the menu, the undisputed protagonist of this experience that starts in Seville and crosses all of Andalusia. The perfect blend capable of balancing a recipe book with a powerful traditional component and the avant-garde in vogue.
Chef: Julio Fernandez.
c/ Alcalde José de la Bandera, 7 y 9 (Seville).
Cañabota ⭐
Cañabota’s carefully selected proposal is identified with the sea. Fish and seafood are the backbone of Cañabota’s concept, which is committed to the best products. Juan Luis Fernández created in Seville a space inspired by a fish restaurant full of tiles that he had the opportunity to see in Croatia. Coming from a fishmonger family, the Sevillian chef decided to launch this project in 2016, joined by Jaime and Eduardo Guardiola, Marcos Nieto and Rafa García.
In this consecrated gastronomic temple, technique and service are executed with mastery in each of its spaces. For the moment, the recently starred restaurant in the center of Seville has two spaces for diners.
Chef: Marcos Nieto and Rafael García.
c/ Orfila, 3 (Seville).
Bar Code ⭐
The hustle and bustle of downtown Cadiz finds its respite at Código de Barra, one of the recent additions to Andalusia’s Michelin-starred restaurants. Here Cádiz is cooked and reinterpreted on a slow fire with the best of products. E
he Dutch-born chef León Griffioen and his wife, Paqui Márquez, sommelier and head waitress, embarked on this adventure in 2011, which continues to bear fruit. In any case, the reader should take note and keep in his or her future experiences Contraseña, younger brother of Código de Barra, included in the Bib Gourmand category.
Chef: Leon Griffioen.
📍 Calle San Francisco, 7 (Cádiz).
Kaleja, Málaga ⭐
At the last Michelin gala, the Malaga stars revalidated this recognition with a single surprise. This one came from Kaleja, Dani Carnero’s restaurant on Marquesa de Moya Street, which received its first star. Kaleja gives himself to the embers and the smoke, recovering recipes that marked the chef’s life. In addition to Kaleja, Carnero has two other restaurants: La Cosmopolita and The Cosmo.
Chef: Dani Carnero.
📍 Marquesa de Moya Street, 9.
La Finca, Loja ⭐
The Hotel Royal Hideaway La Bobadilla, near the picturesque village of Loja, hides one of the recent gastronomic gems to receive Michelin stars in Andalusia. Chef Fernando Arjona is in charge of this space, in the purest Andalusian farmhouse style. The gastronomic journey starts in an old chapel to taste the appetizers and from where diners will be taken to a rustic lounge. A journey of flavor around the cuisine of Malaga and Cadiz.
Chef: Fernando Arjona.
Finca La Bobadilla Finca La Bobadilla Road Salinas-Villanueva de Tapia (A-333, Km. 65.5) in Loja (Granada).
Alevante ⭐
The Gran Meliá Novo Sancti Petri, in Chiclana de la Frontera, is home to this restaurant by Ángel León. Once again, the famous chef from Cadiz extends his commitment to the sea in this other space. Aponiente’s little brother also draws on the bounties of the Atlantic and promises a genuine, diaphanous, pure sea experience.
Chef: Ángel León.
gran Melía Sancti Petri. c/ Amílcar Barca, s/n. Chiclana de la Frontera (Cádiz).
Bagá ⭐
Pedro Sánchez’s extensive experience in renowned kitchens is no secret. His years at Casa Antonio, the Relais Chateau Chateau de Bagnols, Martín Berasategui’s restaurant or the Tragabuches restaurant in Ronda, managed by Dani García, are treasured by him. It is in Bagá where he configures his cuisine, a culinary treasure that alludes to the olive blossom and in which the client will find a wide variety of ways to “Feel Jaén”.
Chef: Pedro Sánchez.
📍 c/ Reja de la Capilla, 3 (Jaén).
Choco ⭐
Cordoba is making a name for itself on the national gastronomic scene and Kisko García is one of the leading names in this respect. The Choco restaurant is far from the downtown traffic and offers the opportunity to delight us with a formidable parade of elaborations to dream with flavor. The products of the province are praised in each dish with a menu (and a close but excellent service) that surprises from start to finish.
Chef: Kisko Garcia.
c/ Compositor Serrano Lucena, 14 (Córdoba)
Lady Jane ⭐
Olive oil, liquid gold present in many corners of the national geography but with special attention to the province of Jaén, is obviously the protagonist in Dama Juana. This restaurant is an ode to chef Juan Aceituno’s grandmother, “La Chucha”. Distinguished with the star in 2017, Dama Juana proposes three menus, in addition to the Gran Menú María (a tribute to her daughter, by reservation only) that are all a journey through the land of Jaén.
Chef: Juan Aceituno.
📍 c/ Melchor Cobo Medina, 7 (Jaén)
Mantua ⭐
Jerez de la Frontera, another of Andalusia’s undoubted gastronomic destinations, stands out with two Michelin-starred restaurants. In this case, Mantúa (a local wine reference that alludes to one of the grape varieties grown in the vicinity of Jerez in the 18th century) is a tribute to Andalusian cuisine, with special attention to Jerez recipes. Clay and Limestone are the two menus available to the diner who dares to taste the versions of Israel Ramos.
Chef: Israel Ramos.
📍 Plaza Aladro, 7 (Cádiz).
José Carlos García ⭐
By all accounts, Malaga is one of the greatest gastronomic miles of Andalusia (and not only because of the number of Michelin-starred restaurants it boasts). José Carlos García’s bet is one more of these great promises, located in the neighborhood of La Malagueta. In its restaurant the diner will find market cuisine, local products and lots of sea.
📍 Pza. de la Capilla (Málaga).
The Coast ⭐
travel to El Ejido (if we suspect that the reader is in the easternmost part of Andalusia) to enjoy this restaurant exclusively? The best answer would be to refer to the experience of this highly acclaimed Andalusian restaurant.
José Álvarez follows in the gastronomic footsteps of La Costa, whose history dates back to the 1960s. Products from the Alboran Sea and local vegetables are the protagonists of the menu of the only Michelin-starred restaurant in Almeria.
Chef: José Álvarez.
📍 Avda. Bulevar de El Ejido, 48. El Ejido (Almería).
Messina ⭐
The Argentinean-born chef Mauricio Giovanini captains the kitchen of Messina, a restaurant that harmonizes European and Latin American gastronomy as well as the Mediterráneo (with nods to Lebanese cuisine as well) with mastery. He is accompanied in this adventure by the excellent sommelier and head waitress Pía Ninci.
Chef: Mauricio Giovanini and sommelier Pia Ninci.
📍 Av. Severo Ochoa, 12. Marbella (Málaga)
LÚ Cuisine and Soul ⭐
Sherry chef Juanlu Fernández at Lú Cocina y Alma amply demonstrates his culinary prowess, a musk of Andalusia and French recipes. The “rear-edge avant-garde” chef, who has retained this prestigious recognition since 2018, offers an open, unhurried experience with the cuisine inside his spectacular dining room.
Chef: Juanlu Fernández.
📍 c/ Zaragoza, 2. Jerez De La Frontera (Cádiz)
Sollo ⭐
Diego Gallegos is the caviar chef while exercising his talent in the kitchens of Sollo, the renowned restaurant based in Fuengirola. Open kitchen, excellent sea views and a gastronomic proposal much more than innovative. Although Sollo pays special attention to the sea, it does so with an eye to the future and sustainability, as 90% of the raw materials it uses come from its own resources and crops.
It is not surprising, then, that this, another of the restaurants in one of the epicenters of Andalusia, is awarded two Michelin stars. Namely: the traditional and the Verde Michelin star that recognizes the commitment to environmental sustainability.
Chef: Diego Gallegos.
📍 Av. del Higuerón, 48. Fuengirola (Málaga).
Nintai ⭐
Marcos Granda conquers the province of Malaga with his two renowned restaurants. Nintai is one of his latest bets in Marbella, oriented in this case to Japanese cuisine, after falling in love with the Japanese country on a trip he made in 2019. It will be Itamae Pablo Olivares who will have the prestige of taking the lead in the table. Nintai offers, in any case, two tasting menus that vary depending on the product of the day: Omakase and Nintai. Pay attention to its carefully selected menu of sakes.
Chef: Marcos Granda.
c/ Ramón Gómez de la Serna, 18 (Marbella, Málaga).
Tohqa ⭐
Tohqa is the project of Eduardo Pérez, trained at Luis Irizar’s Cooking School and with extensive experience in Aponiente, Cataria or A Fuego Negro. In the summer of 2020, he opened the doors of this business with his brother Juan as sommelier, with whom they have conquered their first star. The common thread? embers and fire.
Chef: Eduardo Perez.
📍c/De los Moros, 4 (El Puerto de Santa María, Cádiz).
Back ⭐
The chef David Olivas leads the banner of this temple, at the same time restaurant and once also tapas bar come to (much) more in Marbella. In short: elaborations reminiscent of traditional flavors but refined, elevated and especially fun.
Chef: David Olivas.
📍c/Pablo Casals, 8 (Marbella, Málaga).
Vandelvira ⭐
Baeza celebrates the incorporation of Vandelvira among the new starred restaurants awarded by the Michelin Guide in 2023. Juan Carlos García is in charge of this space integrated within a 16th century convent. Modest products from the garden and dishes that breathe haute cuisine from honesty.
Chef: Juan Carlos García.
📍San FranciscoSquare(Baeza, Jaén).
Malak ⭐
Another Andalusian restaurant that has surprised this 2023 with its first Michelin star is Malak. From the Arabic for “angel”, Malak alludes to the pampering, to the delicacy of these beings who also bring to his room, a memory of the forest and autumnal tones.
Chef: Javier Jurado.
📍Plazade la Constitución, 11 (Jaén).
Radis Restaurant ⭐
The premise of the Radis restaurant is that every day its tasting menu changes. Its name pays homage to its elders and so does its cuisine. Radis, which means radish in French, refers to his mother’s nickname, “la Rabanita”. Thus, what is expected from this proposal are the usual aromas and flavors.
Chef: Juanjo Mesa León.
📍c/Tableron, 10 (Jaén).
You may be interested in: 10 tasting menus in Seville that are worth it.