Yesterday, November 23, 2016 was the great night of gastronomy with the launch of the new edition of the Michelin Guide Spain and Portugal, the reference guide in the valuation of restaurants.
In this edition have marked several novelties that have been waiting in recent days, especially that of the new “triestrellado”, the restaurant Lasarte of Martín Berasategui.
Lasarte, located in the Monument Hotel 5 * GL in Barcelona gets its third Michelin star. With chef Paolo Casagrande in charge of the stoves and Joan Carles Ibáñez directing the room, it has become the first restaurant in Barcelona with three stars and has allowed Martín Berasategui to become the first Spanish cook with two Michelin three star restaurants.
In the other distinctions, there are seven restaurants that obtained their second Michelin star and twenty-two new one stars, in total have been distributed in this edition thirty new stars.
The novelties in obtaining Michelin stars in Catalonia have been several. New restaurants have been recognized with exceptional cuisines that offer a unique experience. With the new edition of the Michelin guide there are three alumni of Sant Pol who are starred and recognized for their gastronomy: Ramon Freixa, Miquel Aldana and Xavier Pellicer.
Xavier Pellicer, chef of Céleri (Barcelona) and alumni of the Hotel-School of Sant Pol de Mar, has recovered his star after his long professional career: he was Head Chef at Àbac restaurant (Barcelona) where he obtained two stars, and also worked with Santi Santamaria in the Racó de Can Fabes.
Another school alumni, Joel Castanyé, has been awarded for his first Michelin star with the restaurant La Boscana, Bellvís (Lleida).
The event, which was held at the Mas Marroch de Girona, the venue for celebrations, large events and banquets of the restaurant El Celler de Can Roca, closes one more year to the Spanish gastronomy and becomes the olimpo of gastronomic geniuses.
From Sant Pol we want to congratulate all the winners and we hope that in the next editions they will add new distinctions.