In September 2026, the Michelin Guide to Spain added twenty new establishments discovered by its inspectors over the course of the year. Among them is Chambacú in Barcelona, where Colombian chef Santiago Sánchez offers a cuisine of Latin American mestizaje: the roots of pre-Columbian cultures, the colonial heritage and African influences interwoven in a single menu.
At Chambacú, the scallop ceviche is prepared in a special way: the shellfish is cured in salt, then a foam of "tiger's milk" with red onion, dried yellow ají and minced chalaca is added. The dish is finished with a scallop coral for crunch, calendula petals and white garlic flowers. The restaurant's three spaces — El Patio, Candela and Memoria — allow guests to experience different facets of this blending of flavours and stories.
In Torrent (Valencia), Farigola & Menta, under the direction of chef David Joaquín, a graduate of the Basque Culinary Center, has transformed from a modest charcuterie shop into a signature/author-driven project. Here they serve a savoury Bloody Mary torrija with an all i pebre emulsion, smoked eel and trout roe — a dish in which familiar Mediterranean flavours appear in an unexpected light.
On Formentera, Ramón Freixa has opened Sol Post, where modern techniques are combined with island products. The "Terres Margantes" tasting menu features espardeñas with rice and socarrat, crispy and fried to elegance. In Pamplona, Koku, run by a couple from China's Zhejiang province, unites Japanese sushi with Navarrese products in an eleven-course fusion menu.
Monthly updates allow the guide to record the inspectors' discoveries without waiting for the annual ceremony. None of the new establishments has yet received a star or a Bib Gourmand — those decisions will be announced later. In the province of Alicante, no new entries appeared in September, although in previous months the region had already added to the list.
Among the others is Erre de Roca, which has moved to an old casona in Ventas de Armentia, where the Caliza and Arcilla menus draw on local vegetables, vineyards and mountains. The full list includes establishments from Ávila to Ibiza, from San Sebastián to Salamanca, reflecting the diversity of Spanish gastronomy.
These additions show how specific hands and local products continue to shape flavours that cannot be reproduced anywhere else: the sea air of Formentera, Navarrese herbs in Japanese technique, or the Colombian-African dialogue in a Barcelona neighbourhood.
