And the high kitchen it was dyed the color of nature, plants and algae. Those with which the great chefs from the national gastronomic scene create wonderful dishes that reflect maximum respect for the product. The one who is born from the earth and who should take great care from his environment. In this strange 2020, the Michelin guide has released a new recognition for those restaurants that are committed to sustainability. After only one single award was awarded for that category in previous editions, now the Michelin green star is a reality. But what does it really mean and what is behind that term that defines sustainable cooking? Attentive!
A real necessity
With those words summarized in the Michelin guide what he wants to represent and symbolize the novelty that rewards restaurants that follow a sustainable philosophy. Without having anything to do with a majestic culinary creation between techniques, aromas, flavors and attractive dishes, this star wants to conquer consciences. The palate is here in the background because what really matters is in the natural environment, in the planet Earth that we must all take care of in order to enjoy its excellent raw materials for a long time.
That is the appeal they want to promote with this Michelin green star because it is a real need and not a whim or a luxury to walk the path of sustainability. Respect for the environment that provides us with unique products to later develop recipes that captivate palates. Regardless of the culinary level, what matters here is the commitment to the appropriate resource management. Also with avoiding or eliminating those waste that harm fields, forests, rivers and oceans.
Sustainable cooking initiatives
It is so necessary to preserve the natural habitats that more and more are born gastronomic projects defenders of essential values in today's world. Those linked to initiatives promoted by the chefs themselves to protect and promote a sustainable kitchen which always begins with the choice of its ingredients. A good example of this philosophy is the restaurant Aponiente of Angel León, a benchmark of good environmental practice. Or also The Greenhouse of the chef Rodrigo de la Calle, where respect for the plant world is an unshakable maxim.
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Undoubtedly, the two aforementioned restaurants have already been reflecting before this new Michelin green star what is the way forward for a better and not a worse future. For this reason, in this edition of the most important awards in Spanish gastronomy, other 19 restaurants have received sustainable recognition. Something that goes beyond its definition because it transcends the culinary world to ally itself with a pending subject in many areas of all countries.
Green commitment and alliances
The inspectors who visited Spanish restaurants in search of granting the first green stars they observed well if aspects related to sustainability were present in them. In total, they were able to identify up to 21 premises which we list below. In addition, on the website of the Michelin guide you can read a small explanatory paragraph of what it means for each of the chefs of those businesses awarded for their green commitment.
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A clear example that gastronomy wants to support and promote a vital sustainable development. Because the kitchen would not be what it is without an excellent raw material that, in many cases, is close or proximity and that makes the difference. Products from marine and terrestrial ecosystem They nourish a wide range of ingredients, something that those in charge of bringing them to the table in each service know very well. Therefore, they ally themselves with ecological, the vegan, the own, the kilometer zero, the circular economy, the conservation of the environment ...
Michelin Green Star Winners
- Aponiente (El Puerto de Santa Maria, Cadiz)
- The Greenhouse (Madrid)
- Azurmendi (Larrabetzu, Vizcaya)
- Andreu Genestra (Capdepera, Majorca)
- Hermanos Torres Kitchen (Barcelona)
- Culler de Pau (O Grove, Pontevedra)
- Els Casals (Sagas, Barcelona)
- Eneko (Larrabetzu, Vizcaya)
- The Bicycle (Hoznayo, Cantabria)
- The Pharmacy (Matapozuelos, Valladolid)
- L'Antic Molí (Ulldecona, Tarragona)
- Les Cols (Olot, Girona)
- It rains (Santa Coloma de Gramanet, Barcelona)
- Ricard Camarena (Valencia)
- Refectory (Sardón del Duero, Valladolid)
- Pepe Vieira (Raxo, Pontevedra)
- Sollo (Fuengirola, Malaga)
- Somiatruites (Igualada, Barcelona)
- O Balado (Boqueixón, A Coruña)
- The Llar de Viri (San Román de Candamo, Asturias)
- Albets House (Lladurs, Lleida)
In conclusion, these restaurants want to set a trend that could grow in the face of future editions with even more awarded with the Michelin green star. Which of all the sustainable sensibilities they maintain seems most fascinating to you?
