Spanish gastronomy has once again dressed up, this time in Tenerife, for the awarding of the Soles of the Repsol Guide 2025. The capital has added several new awards, consolidating its position as the culinary epicenter of the country and vindicating the essence of the traditional ‘casas de comidas’. Or, in other words, the local cuisine that gives priority to the product, the care and authenticity.
If there is one thing this edition has made clear, it is that the capital is in the best gastronomic state in its history. Six Madrid restaurants have achieved their second Sol, consolidating their proposal among the most outstanding in the country: Cebo, Kappo, La Tasquería, Lana, VelascoAbellá and Verdejo. All of them have moved up a step in the Repsol culinary hierarchy.
But the real thermometer of Madrid’s gastronomic scene is in the new restaurants that have achieved their first Sol. Eight restaurants have entered the prestigious guide: Amós, El Gran Asador Lecanda, Haramboure, Kabuki Madrid, Kyoshi Las Cortes, Pabú, Sen Omakase and Zalacaín. In other words, tradition, avant-garde and crossbreeding in balanced doses, with bets ranging from the most refined Japanese cuisine to the traditional steakhouse with a contemporary twist.
The new stars of Spanish gastronomy
Although Madrid has added names to the list of Soles, the big stars of the night were Pedro Sánchez, from Bagá (Jaén), and Susi Díaz, from La Finca (Elche), who have reached the category of Three Suns. They thus consolidate their place among the elite of Spanish gastronomy, a select club that now has 44 members.
They are joined by 17 new restaurants with Two Suns and 71 new restaurants with their first award, confirming that Spanish gastronomy is still in full bloom. In total, the universe of the Repsol Guide Suns is made up of 789 restaurants (44 with Three Suns, 176 with Two Suns and 569 with One Sun), together with 1,488 recommended establishments.
Shorter gastronomic menus and more affordable prices
One of the trends that has stood out in this edition is the rise of shorter gastronomic menus and menus designed for sharing, with prices that in many cases do not exceed 40 or 50 euros. This confirms that haute cuisine does not only live on linen tablecloths and three-figure bills. The Repsol Guide, through its director María Ritter, has vindicated the concept of ‘casas de comidas’, highlighting the authenticity and proximity of restaurants that turn the legacy of traditional Spanish food into surprising dishes.