San Sebastián, Apr 12 (EFE) .- The Elkano restaurants, by Aitor Arregi in Guetaria (Guipúzcoa); Alkimia, by Jordi Vilà in Barcelona, and Miramar, by Paco Pérez in Llançà (Gerona), have achieved the third sun in the 2021 edition of the Repsol Guide, which also includes eleven new ones with two suns and 82 that debut with the first.
At a gala with strict anticovid measures held at the Victoria Eugenia Theater in San Sebastián with about 180 attendees, including all the chefs recognized with three soles, the head of the guide, María Ritter, highlighted that this year’s awards “recognize the courage and resistance of Spanish cuisine “in the face of the onslaught of the pandemic.
With this ceremony, which has also been broadcast on the internet, the Repsol Guide “has valued the work of cooks in the hardest year of our lives” through the soles awarded to 96 restaurants.
Elkano, Alkimia and Miramar achieve the highest distinction, the third sun, “for their defense of the roots and the territory from a current perspective”.
Aitor Arregi is in charge of the Elkano family business, a grill specialized in fish founded in 1964 by his father, Pedro Arregi, who revolutionized the Basque tradition by roasting whole pieces with skin. The son is based on the concept of “culinary landscape”, which leads to the plate through an exceptional genre, among them his famous grilled turbot, the lobster salpicón or the hake kokotxas trilogy.
At Alkimia, Jordi Vilà continues to delve into the recipe book and the pantry of Catalan cuisine, with a permanent renewal of dishes out of respect for temporality, such as peas with cuttlefish a la bruta, suquet barat de verat with bean from ganxet, calçot and spinach or artichokes with rabbit Almatret style.
And Paco Pérez claims in Miramar, a consolidated exponent of Alt Empordà’s haute cuisine, the cuisine of its surroundings in a kind of avant-garde sea and mountain and a sustainable commitment with combinations such as espadrille, tear pea, double chin and truffle; cocochas, calçots, new pilpil, romesco and black olive or pea with green yolk and bubbles.
Eneko Atxa, for its “commitment to the environment, artisan producers and energy efficiency” in Azurmendi (Larrabetzu, Vizcaya), has collected the new sustainable sun, delivered in collaboration with Alimentos de España as a new commitment to recognize the growing environmental awareness of Spanish chefs.
Eleven restaurants have been promoted to the category of two suns: Saddle’s elegant proposal in Madrid, Miguel Barrera’s cuisine with memory and his rice dishes from Cal Paradís (Castellón), the claim to the vegetable garden and the fish market of the Marina Alta de Aina Serra at Casa Pepa (Alicante), Álvaro Sanz Clavijo’s sugarcane gastronomic proposal in Es Tragón (Ibiza) or the sushi domain of Kappo (Madrid) and Kiro Sushi (Logroño).
The two new suns are completed by Repsol As Garzas and Casa Marcelo, both in A Coruña; Barcelona’s Aürt and Hisop and Saiti (Valencia).
In addition, 82 premiere their first sun, among which the 53 Repsol Guide inspectors have found “stimulating openings”, such as Gente Rara (Zaragoza), ConSentido (Salamanca), Kromatiko (Vitoria), Ovillo (Madrid), Garena (Vizcaya ), La Sastrería (Valencia) or Odiseo (Murcia).
They have also recognized Bo.Tic (Girona), Mu Na (León), Arrels (Valencia), Pepe Tomás (Murcia), Sobretablas (Seville), Auga e Sal (A Coruña), El Xato (Alicante) , Ca ‘Suso (Oviedo), Nub (Tenerife), Dromo (Badajoz), Kaleja (Málaga) or Loxe Mareiro (Pontevedra), which “stand out for the quality of the product and the intention of preparing a cuisine that spares no resources to conquer to the client, and with clear growth potential “.
By Autonomous Communities, Catalonia has been the most awarded in 2021 with fifteen restaurants, followed by Madrid with twelve.
The new soles have been delivered by chefs who already had three, in a kind of recognition of the continuity and future of Spanish gastronomy, for which Elena Arzak (Arzak), Toño Pérez (Atrio), Pedro have taken the stage. Subijana (Akelarre), Pablo González (Cabaña Buenavista), Nandu Jubany (Can Jubany), Marcos Morán (Casa Gerardo), Nacho Manzano (Casa Marcial) or Sergio and Javier Torres (Cocina Hermanos Torres), among others.
In a gala preceded by PCR tests and antigen tests and with the theater at 25% of its capacity, organized for the third consecutive year by the Repsol Guide with the Ministry of Tourism, Commerce and Consumption of the Basque Government, María Ritter thanked the chefs who have “opened the doors with enthusiasm and smiled with their eyes at customers seeking comfort.”
With the 96 novelties of this edition, the Repsol 2021 Guide includes 618 restaurants with one, two and three soles.
By Pilar Salas