National rankings of innovative restaurants

El Celler de Can Roca maintains Three Michelin Stars (2026) and was recognized as 'Top of the Top' by the Macarfi Guide 2026, standing out for the balance between tradition and avant-garde. The Roca brothers offer emotional and technical cuisine that solidifies it as a pillar of innovative Spanish gastronomy.

Disfrutar maintains Three Michelin Stars (2026) and was recognized as 'Top of the Top' by the Macarfi Guide 2026, being a global benchmark for contemporary cuisine. Its pure innovation and creativity, with allegorical feats and succulent games, keep it at the forefront of avant-garde gastronomy.

DiverXO maintains Three Michelin Stars (2026) and was recognized as 'Top of the Top' by the Macarfi Guide 2026, being 'Dabiz Muñoz's most radical and personal proposal'. Its constant reinvention of haute cuisine and its disruptive approach maintain it as one of the most innovative and groundbreaking restaurants.

A Tafona obtained Three Repsol Suns in February 2026, recognized for its cuisine committed to the territory and local producers. Its modern vision distills the Atlantic flavor, building its own universe that defends the foundations of the place with a fresh and transformative outlook.

Tapán was the winner of the 'Innovative Essence' award (average ticket under 50 euros) at the Restaurant with Essence Awards 2026, standing out for its Caucasian cuisine proposal. Its fusion of Armenian and Georgian traditions makes it a very innovative and current proposal in the Spanish gastronomic landscape.

Dexcaro was the winner of the 'Innovative Essence' award (average ticket over 50 euros) at the Restaurant with Essence Awards 2026, standing out for its international fusion gastronomic concept. Its commitment to a global culinary experience positions it as a highly innovative and avant-garde restaurant.

Dos Palillos obtained Two Repsol Suns in February 2026, known for its fusion of Asian cuisine and Spanish tapas. Its proposal remains a benchmark for innovation and creativity in Barcelona, offering a unique culinary experience that combines the best of both worlds.

Desborre, opened in early 2024, won its first Repsol Sun in February 2026, standing out for its focus on commitment and consciousness. Its commitment to sustainable and regenerative cuisine with sophisticated suppliers positions it as an innovative and forward-thinking restaurant.

AMA obtained a Green Michelin Star in November 2025, being recognized for its innovative and sustainable proposals. The Green Star highlights its commitment to sustainability and innovation in its culinary practices, offering conscious and quality cuisine.

Ancestral obtained one Michelin Star in November 2025 and was the second finalist in the 'Rookies of the Year' by the Macarfi Guide 2026. Its proposal updates Manchego cuisine without losing authenticity, reinterpreting traditional flavors with technique and creativity, making it a benchmark for rooted innovation.

Fierro obtained Two Repsol Suns in February 2026, standing out for its author's cuisine with a focus on product and creativity. Its rise in the Repsol Guide underlines its outstanding proposal and its ability to innovate in the Valencian gastronomic scene.

Enigma obtained Two Michelin Stars in November 2025, consolidating Albert Adrià's proposal known for its creativity and experimentation. Its rise in the guide confirms its position as a space for innovative and avant-garde haute cuisine in Barcelona.

Mae practices gastronomic 'glocalism', a synergy between globalism and localism to create new dishes with 'culinary syncretism'. Its philosophy of fusing global and local influences makes it a very innovative and current proposal in Barcelona's gastronomic scene.

La Revelía obtained one Michelin Star in November 2025, standing out for a solid Basque foundation that reinterprets traditional flavors with technique and creativity. Its focus on reinterpreting regional cuisine with modern techniques makes it a benchmark for rooted innovation in Galicia.

Voro achieved Three Repsol Suns in February 2026 and Two Michelin Stars in November 2025, standing out for its Mediterranean mosaic filtered through the Andalusian memory of chef Álvaro Salazar. Its creativity in product expression and the Mallorcan and Andalusian fusion position it as a benchmark for innovation.

Smoked Room obtained Two Repsol Suns in February 2026 and maintains Two Michelin Stars (2026), consolidating its culinary excellence and distinctive proposal. Its focus on smoked cuisine and its constant pursuit of perfection position it as an innovative haute cuisine restaurant in the capital.

EMi obtained one Michelin Star in November 2025, standing out for chef Rubén Mosquero's 'unpredictable, complete, and profound' cuisine. Its fusion of diverse influences, from Korean cuisine to traditional stews, makes it a 'non-cliché and well-traveled' proposal of great innovation.

Bakea obtained a Green Michelin Star and one Michelin Star in November 2025, standing out for chef Alatz Bilbao's mastery of wood-fired cooking. Its precision with fire and smoking, prioritizing product proximity, makes it an innovative and conscious proposal.

Fontané was the winner of the 'Rookie of the Year' award from the Macarfi Guide 2026 as the best opening of 2025, paying tribute to the mother of the Roca brothers. Its bourgeois cuisine with a contemporary vision, inspired by 19th-century recipes, makes it a very current and innovative proposal.

Melós is described as the 'only restaurant in Barcelona offering avant-garde Valencian cuisine', with a creator's imprint, making it an innovative and differentiating proposal. Its uniqueness in offering this specific cuisine in the Catalan capital positions it as a benchmark for regional innovation.

This restaurant revalidated its Three Repsol Suns in February 2026 and regained its Two Michelin Stars in November 2025, standing out for its haute cuisine proposal in an exclusive 'speakeasy' type space. Its constant interaction between the chef and diners at a bar for only 10 people makes it a unique and avant-garde gastronomic experience.