Discover the culinary innovators transforming Spanish gastronomy with a focus on sustainability. This list highlights pioneering chefs who champion local, seasonal ingredients, promote zero-waste practices, and redefine dining through untapped ocean resources. Learn about their contributions to environmentally conscious cuisine, from Michelin Green Star restaurants to global humanitarian initiatives. Explore how these leaders are shaping the future of sustainable eating in Spain and beyond.
Zero waste is in his DNA
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Ricard Camarena has been awarded the #AlimentosdEspaña Sustainable Sun 2026, standing out for his firm commitment to the Valencian vegetable garden and a zero-waste work model. He has created a network of local suppliers and launched the LETERN Sin Desperdicio brand to utilize surpluses.
Brings a sustainable approach to dishes
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Jeroni Castell, from Les Moles restaurant, has received the #AlimentosdEspaña Sustainable Sun 2026 for his deep commitment to the territory. He produces his own olive oil and cultivates biodynamically in his garden, demonstrating great self-sufficiency.
Fermented rosehip with koji for sturgeon
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Iris and Bruno Jordán, from Ansils restaurant, have been awarded the #AlimentosdEspaña Sustainable Sun 2026 for their philosophy of direct contact with livestock farmers. Their focus on utilizing all parts of the lamb avoids waste and supports the local economy.
Won Revelation Sustainability Award
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Raúl Sánchez Aguirre, from Tramo in Madrid, has received the #AlimentosdEspaña Sustainable Sun 2026 and is a finalist for the VI Madrid Fusión Aquanaria Revelation Sustainability Award 2026. His restaurant stands out for its bioconstruction and its focus on responsible leisure in the urban environment.
Applies 3R philosophy (Recycle, Reduce, Re-use)
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Màrius and Joan Jordà i Giró, from Empòrium, are finalists for the VI Madrid Fusión Aquanaria Revelation Sustainability Award 2026. Their family project involves a significant investment in changes with a positive environmental and social impact, making their tourism activity more sustainable.
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Awarded Green Star by Michelin Guide
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Santi Benéitez Esteban has been a finalist for the VI Madrid Fusión Aquanaria Revelation Sustainability Award 2026, which underscores his commitment and relevance in the field of gastronomic sustainability. His inclusion among the three most sustainable chefs in Spain by Madrid Fusión highlights his work.
Pioneer in plant-based cooking
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Rodrigo de la Calle, from El Invernadero restaurant, has won the Future of Gastronomy award at the Food Changemakers 2026. He is a pioneer in plant-based and local gastronomy, establishing himself as a leader in sustainability.
Focus on sustainability, seasonality, and gastronomy
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Gorka Rico and Javier Rivero, from Ama restaurant, have received a Michelin Green Star in the Michelin Guide 2026. Their motto 'the local protects us' reflects their commitment to modern and honest cuisine, with a menu that changes weekly according to the local offerings.
Awarded a Michelin star
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Alatz Bilbao, from Bakea restaurant, has received a Michelin Green Star in the Michelin Guide 2026. This recognition is a clear indicator of his commitment to sustainability and his environmentally friendly practices in the kitchen.
Committed to modern Basque cuisine rooted in territory
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Julen Baz, from Garena restaurant, has received a Michelin Green Star in the Michelin Guide 2026. This award is a testament to his commitment to sustainability and his contribution to more conscious and environmentally respectful gastronomy.
First Mexican chef to win a Michelin star in Europe
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Roberto Ruiz, from Hika restaurant, has been awarded a Michelin Green Star in the Michelin Guide 2026. This recognition endorses his sustainable practices and his dedication to gastronomy that respects the environment and local products.
Follows a zero-waste philosophy
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David Rivas, from Terrae restaurant, has received a Michelin Green Star in the Michelin Guide 2026. This award positions him as a leader in sustainability in the Balearic Islands, highlighting his commitment to local products and respect for the environment.
Inspires sustainable living through sustainable eating
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Ángel León, known as the 'Chef of the Sea', is a global reference in marine sustainability, with three Michelin stars and a Green Star. His constant innovation in exploring new marine foods and his dedication to ocean conservation keep him at the forefront.
Pioneers green fine dining
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Eneko Atxa, from Azurmendi restaurant, is an international benchmark with three Michelin stars, standing out for his cuisine based on local products and his deep concern for the environment. His proposal balances Basque tradition and innovation with sustainability as a central pillar.
Uses sustainable transhumance
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José Gordón, from Bodega El Capricho, has been recognized at Madrid Fusión 2026 for his commitment to sustainability and environmental care. His work with ox meat is based on a deep respect for the animal and the environment, with sustainable practices in breeding and management.