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On November 25, the Michelin Guide 2026 Presentation Gala was held in Málaga, a key event for Spanish haute cuisine. Among the main figures of this edition were two Catalan chefs and EUHT StPOL alumni, Joel Castanyé and Ramón Freixa, who have achieved international recognition and consolidated their success by obtaining two Michelin stars.
Joel Castanyé, born in Lleida, studied at EUHT StPOL in 2002, and has since followed a path marked by excellence. His restaurant La Boscana in Bellvís (Lleida) has become a benchmark in Catalan cuisine, bringing together tradition, technique, and a deep respect for local products. Since receiving his first Michelin star in 2016, Castanyé has worked to deliver a unique gastronomic experience, characterised by sensitivity to the flavours of the territory. In this 2026 edition, he earns his second star, further strengthening his reputation as one of the great talents of Catalan gastronomy.
Ramón Freixa, who trained at EUHT StPOL in 1997, has also been a major figure in Spanish cuisine on an international scale. With a career that has taken him through prestigious restaurants in Spain and abroad, Freixa has managed to evolve and adapt to new trends without losing his essence. In his new project, Ramon Freixa Atelier, inaugurated in Madrid, he has created an intimate and technical proposal that stands out for its creativity and for the sensory experience it offers diners. With this second Michelin star, Freixa reaffirms himself as one of the leading names in Spanish haute cuisine, consolidating his success and his ability to move people through gastronomy.
Joel Castanyé
The Catalan chef, born in Lleida and an StPOL Alumni, earned his first Michelin star in 2016. In this edition, he receives his well-deserved second star, establishing himself as a major culinary reference in Catalonia.
Ramon Freixa
The Catalan chef Ramón Freixa, born in Barcelona and StPOL Alumni, has earned his well-deserved second Michelin star with his restaurant Ramon Freixa Atelier. An intimate and technically refined proposal that combines emotion and creativity. This achievement further consolidates his success and his position as a culinary benchmark.
Joel Castanyé and Ramón Freixa are examples of how talent, dedication, and a passion for cooking can lead to success. Trained at EUHT StPOL, both chefs have forged their own paths through hard work and creativity, earning two Michelin stars thanks to their constant effort and unique vision of gastronomy.
Their recognition not only reflects their training but also the combination of talent, innovation, and commitment to excellence that each has demonstrated throughout their careers. Their success is the result of years of dedication, adapting to new trends without losing their essence, and establishing themselves as leading figures in the world of haute cuisine.
Other StPOL Alumni with Michelin Stars
In addition to Joel Castanyé and Ramón Freixa, other StPOL Alumni have also earned recognition from the Michelin Guide for their culinary excellence. Benito Gómez, chef at Bardal in Ronda, has been awarded two Michelin stars for his creativity and mastery in transforming local products into true gastronomic works of art. Miquel Aldana, with his restaurant Tresmacarronsin El Masnou, on the Maresme region, has achieved one Michelin star, standing out for his focus on local cuisine and respect for native flavors. Jaume Vicens, leading Béns d’Avall in Sóller, Mallorca, has also obtained one Michelin star, fusing Mallorcan tradition with innovative culinary proposals.
These chefs, along with Castanyé and Freixa, exemplify the high-level training and talent that characterize EUHT StPOL alumni, who continue to lead Spanish gastronomy through their dedication and creativity.
Benito Gómez - Bardal (Ronda, Málaga)**
The Andalusian chef and StPOL Alumni retains the two Michelin stars for his restaurant Bardal in Ronda. His cuisine, creative and rooted in local products, establishes him as one of the leading culinary figures in Andalusia.
Jaume Vicens - Béns d'Avall (Sóller, Mallorca)
The Mallorcan chef and StPOL Alumni retains the Michelin star for Béns d’Avall. His cuisine, which reinterprets Balearic tradition with sensitivity, makes him a benchmark of Mallorca’s gastronomy.
Miquel Aldana - Tresmacarrons (El Masnou, Barcelona)
The Catalan chef and StPOL Alumni retains the Michelin star for his restaurant Tresmacarrons. His approach, based on local cuisine and respect for the product, positions him as a prominent figure in Catalan gastronomy.
The 2026 Edition: Highlights and Stability
The Gala confirmed stability at the highest gastronomic level: all three-star Michelin restaurants maintained their distinction. In addition, the 2026 edition stood out for a strong boost in Catalan cuisine, with five restaurants rising to two stars, including Joel Castanyé with La Boscana and Ramón Freixa with Ramon Freixa Atelier. These five restaurants are:
- La Boscana (Bellvís, Lleida) – Joel Castanyé
- Ramon Freixa Atelier (Madrid) – Ramón Freixa
- Aleia (Barcelona) – Paulo Airaudo y Rafa de Bedoya
- Mont Bar (Barcelona) – Francisco José Agudo
- Enigma (Barcelona) – Albert Adrià
Regarding the new first stars, the Michelin Guide 2026 has added 25 restaurants, bringing the total to 307 Michelin-starred restaurants in Spain and Andorra. These are the new additions with one star:
- El Taller Seve Díaz (Puerto de la Cruz, Tenerife)
- Faralá (Granada)
- Haydée by Víctor Suárez (Adeje, Tenerife)
- Mare (Cádiz)
- Ochando (Los Rosales, Sevilla)
- Palodú (Málaga)
- Recomiendo (Córdoba)
- Barahonda (Yecla, Murcia)
- Kamikaze (Barcelona)
- Llavor (Oropesa del Mar, Castellón)
- Rubén Miralles (Vinarós, Castellón)
- Scapar (Barcelona)
- Simposio (San Antonio de Benagéber, València)
- Ancestral (Pozuelo de Alarcón, Madrid)
- Bakea (Mungia, Bizkaia)
- Casa Rubén (Tella, Huesca)
- Emi (Madrid)
- Èter (Madrid)
- Islares (Bilbao)
- Itzuli (Donostia / San Sebastián)
- La Revelía (Amorebieta / Etxano, Bizkaia)
- Miguel González (Ourense)
- Pico Velasco (Carasa, Cantabria)
- Regeuiro (Tox, Asturias)
- Vértigo (Sober, Lugo)
Catalonia, a Gastronomic Powerhouse
Catalonia consolidates its leadership in Spanish haute cuisine: of the 307 Michelin-starred restaurants in Spain, 62 are located in the region, totaling 81 awards (26.4% of the national total). In this edition, nine new Catalan restaurants enter the guide, strengthening their presence and consolidating the region’s culinary hegemony.
In addition, Catalonia has been recognized as CRMG25: World Gastronomy Region 2025, a title that reaffirms its role as a national and international benchmark, combining tradition, local products, and innovation, while showcasing a model of gastronomic excellence with global projection.
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