If one had to designate a gastronomic bible in which all great restaurants (in Andalusia and anywhere) want to be, that is undoubtedly the Michelin Guide. Its very name indicates it, a guide of 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 ⭐⭐⭐⭐.
Discourse matters and Paco Morales knew that for a fact when he decided to undertake the major project that is Noor.
The history of the different peoples who settled in this land vertebrates 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, a whole 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 has accumulated, one of the most talented chefs in Andalusia and one of those restaurants that you have to try at least once in your life.
Chef: Paco Morales.
📍 c/ Pablo Ruiz Picasso, 8 (Córdoba)
Aponiente ⭐⭐⭐⭐⭐⭐
The recognitions to Ángel León transcend the three Michelin stars of Aponiente, one of the best restaurants in Andalusia and the world, in addition to this reputed decoration. However, the chef from Cadiz was chosen as one of the best chefs in the world in the latest The Best Chef Awards.
His tenacity as a researcher and cook, his originality and unique creations in his iconic restaurant in Puerto de Santa María have raised 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, with everything, bets on 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)
LÚ Cocina y Alma ⭐
Jerez chef Juanlu Fernández at Lú Cocina y Alma amply demonstrates his culinary prowess, a musk of Andalusia and the French recipe book.
The “rearguard avant-garde” chef, who has retained this prestigious recognition since 2018, offers an open, unhurried experience with the cuisine inside his spectacular dining room. In 2024, he wins this second star, which places him at the summit of Andalusian gastronomy.
And it is, at the same time, an ideal getaway from Seville.
An atavistic culinary experience, which roots the food of the day laborers and the terroir of the house with the heritage of French techniques. Seasons that sublimate the goodness of this land.
Chef: Juanlu Fernández.
📍 c/ Zaragoza, 2. Jerez De La Frontera (Cádiz)
Alevante ⭐
The Gran Meliá Novo Sancti Petri, in Chiclana de la Frontera, is home to this restaurant by Ángel León. Once again, the famed 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 experience, pure sea.
Chef: Ángel León.
📍 Gran Melía Sancti Petri. c/ Amílcar Barca, s/n. Chiclana de la Frontera (Cádiz).
Bardal ⭐⭐
Ronda had plenty of tourist attractions and yet it was able to incorporate among its goodness one of the greatest references, in terms of restaurants, throughout Andalusia: Bardal, two Michelin stars, a journey for the palate.
The house of Benito Gomez entails this bet just a few steps from the imposing bridge of Ronda. The chef of Catalan origin carries out a creative cuisine that goes beyond the pure labels: tradition, mixture and flavor.
Chef: Benito Gómez.
📍 c/ José Aparicio, 1. Ronda (Málaga)
Skina ⭐⭐
Marcos Granda and Mario Cachinero form the perfect tandem in charge of the kitchen at Skina. Just four tables make up the dining room of this little corner dedicated to good food, in the historic center of Marbella. Their 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. Marbella (Málaga)
Mesón Sabor Andaluz⭐.
Pedro Aguilera’s talent and career, meteoric and promising, have earned him recognition in 2022 as Revelation Chef at Madridfusión or the first Michelin star in 2024 to this family project that treasures almost 30 years of life.
The cuisine of the terroir runs through this project in the Sierra de Cádiz, which continues to be nourished by the work and ties of the family.
Of rustic and close appearance and flavors rooted in the land, putting the vegetable as the undisputed protagonist of its two tasting menus.
Chef: Pedro Aguilera.
📍 c/ Alcalá de la huerta, 3. Alcalá del Valle (Cádiz)
Abantal ⭐
Abantal, between Menéndez Pelayo and Luis Montoto, elevated Sevillian gastronomy to excellence and for 14 years has revalidated its recognition in the famed guide, in addition to the two Repsol suns it treasures. It opened its doors in 2004 and its kitchen is in charge of chef Julio Fernández Quintero, trained in the school of La Taberna del Alabardero 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 the whole of Andalusia. The perfect blend capable of balancing a recipe book with a powerful traditional component and the avant-garde in vogue.
Chef: Julio Fernández.
📍 c/ Alcalde José de la Bandera, 7 y 9 (Seville).
Cañabota ⭐
Cañabota’s very careful proposal is identified with the sea. Fish and seafood backbone the concept of Cañabota, which bets on the best of 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).
Blossom⭐
Profuse flavors and a culinary language of its own are two qualities that Blossom can champion. A journey in which the diner is immersed from the first moment and that promises an intimate and delicious experience.
You will find it in the heart of Malaga and you can enjoy it in its cosy dining room or on its terrace.
The chef of Argentine origin Emiliano Schobert moved to Malaga in 2019 putting the germ of this great restaurant that puts the focus on the seasonality of the products.
Chef: Emiliano Schobert.
📍 c/ Strachan, 11 (Malaga)
Bar Code ⭐
The hustle and bustle of downtown Cadiz finds its respite at Código de Barra, one of Andalusia’s recent Michelin star additions. Here, Cádiz is slow-cooked and reinterpreted with the best of produce.
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 their future experiences Contraseña, younger brother of Código de Barra, included in the Bib Gourmand category.
Chef: León Griffioen.
📍 c/ San Francisco, 7 (Cádiz)
Kaleja, Málaga ⭐
At the 2023 Michelin gala, the Malaga stars revalidated this recognition with just one surprise. This came from the hand of Kaleja, Dani Carnero’s restaurant on Marquesa de Moya street, which received its first star.
Kaleja is dedicated to embers and smoke, recovering recipes that marked the chef’s life. Along with Kaleja, Carnero has two other restaurants: La Cosmopolita and La Cosmo.
Chef: Dani Carnero.
📍 Marquesa de Moya Street, 9
La Finca, Loja ⭐.
The Hotel Royal Hideaway La Bobadilla, in the vicinity of 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 led to a rustic lounge. A journey of flavor around the cuisine of Malaga and Cadiz.
Chef: Fernando Arjona.
📍 Finca La Bobadilla Road Salinas-Villanueva de Tapia (A-333, Km. 65.5) in Loja (Granada).
Bagá ⭐
Pedro Sánchez’s extensive experience in renowned kitchens is no secret. He is treasured by his years at Casa Antonio, the Relais Chateau Chateau de Bagnols, Martín Berasategui’s restaurant or the Tragabuches restaurant in Ronda run by Dani García.
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 very varied forms of “Sentir Jaén”.
Chef: Pedro Sánchez.
📍 c/ Reja de la Capilla, 3 (Jaén)
Choco ⭐
Córdoba is gaining a place in the state gastronomic scene and Kisko García is one of the reference names in this regard.
The Choco restaurant runs away 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 extolled in each dish with a menu (and a close but excellent service) that surprises from start to finish.
Chef: Kisko García.
📍 c/ Compositor Serrano Lucena, 14 (Córdoba)
Dama Juana ⭐
Olive oil, liquid gold present in many corners of the national geography but with special attention in the province of Jaén, is obviously protagonist in Dama Juana.
It is this restaurant an ode to the grandmother of chef Juan Aceituno, “La Chucha”. Distinguished with the star in 2017, Dama Juana proposes three menus, in addition to the Gran Menú María (a tribute to his daughter, by reservation only) that are all a journey through the land of Jaén.
Chef: Juan Aceituno.
📍 c/ Melchor Cobo Medina, 7 (Jaén)
Mantúa ⭐
Jerez de la Frontera, another of Andalusia’s undoubted gastronomic destinations, stands out with two Michelin-star designated restaurants.
In this case, Mantúa (a local wine reference that alludes to one of the grape varieties that back in the 18th century was grown in the vicinity of Jerez) is a tribute to Andalusian cuisine, with special attention to the Jerez recipe book.
Arcilla and Caliza are the two menus available to the diner who dares to taste the versions of Israel Ramos.
Chef: Israel Ramos.
📍 Aladro Square, 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 accumulates).
José Carlos García’s bet is one more of these great promises, located in the neighborhood of La Malagueta. In his restaurant the diner will find market cuisine, local products and a lot of sea.
📍 Pza. de la Capilla (Málaga)
La Costa ⭐
Travel to El Ejido (if we suspect that the reader is in the easternmost Andalusia) to enjoy this restaurant exclusively? The most fitting answer would be to refer to the experience of this highly acclaimed Andalusian restaurant.
José Álvarez follows the gastronomic trail of La Costa, whose history dates back to the 1960s. The products of the Alboran Sea and the vegetables of proximity 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 chef of Argentine origin, Mauricio Giovanini captains the stoves of Messina, a restaurant that harmonizes European and Latin American gastronomy as well as Mediterranean (eye, with nods also to Lebanese cuisine) 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)
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, they do so with an eye to the future and sustainability, as 90% of the raw materials they use come from their 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 green Michelin star that recognizes the commitment to environmental sustainability.
Chef: Diego Gallegos.
📍 Av. del Higueron, 48. Fuengirola (Malaga).
Nintai ⭐
Marcos Granda conquers the province of Málaga with his two reputable 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 the Itamae Pablo Olivares who will hold the prestige of putting himself at the head of the table. Nintai offers, in any case, two tasting menus that vary depending on the product of the day: Omakase and Nintai. The diner should 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 which is accompanied by his brother Juan as sommelier with whom they have conquered their first star. The common thread? embers and fire.
Chef: Eduardo Pérez.
📍c/ De los Moros, 4 (El Puerto de Santa María, Cádiz)
Back ⭐
Chef David Olivas carries the banner of this temple, at the same time restaurant and once also tapas bar come to (very much) more in Marbella. In short: elaborations reminiscent of the flavors of always 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 this 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 Francisco Square (Baeza, Jaén)
Malak ⭐
Another Andalusian restaurant that surprised with its first Michelin star is Malak. From the Arabic “angel”, Malak alludes to the pampering, the delicacy of these beings that also transfer to its room, a memory of the forest and autumnal tones.
Chef: Javier Jurado.
📍Plaza de la Constitución, 11 (Jaén)
Radis Restaurant ⭐
The premise of Radis restaurant is that every day changes its tasting menu. Its name finde tribute to their elders and so does its cuisine. Radis, radish in French, appeals to the nickname of his mother, “la Rabanita”. Thus, what is expected from this proposal are the aromas and flavors of always.
Chef: Juanjo Mesa León.
📍c/ Tableron, 10 (Jaén)
You may be interested in: 14 tasting menus in Seville that are worth it.