The Region of Valencia shines brighter than ever with three new Michelin Stars for 2026

The Region of Valencia continues to strengthen its reputation as one of Europe’s most exciting gastronomic destinations. In 2026, the region reaches a culinary milestone, with 26 Michelin-starred restaurants and 26 Repsol Suns, Spain’s prestigious culinary awards, highlighting the richness, creativity and diversity of its food scene.

This achievement builds on a year in which Alicante has been in the spotlight as Spain’s Gastronomic Capital, helping to shine a wider light on the region’s vibrant culinary culture. At the heart of it all is a hospitality sector driven by passion, talent and authenticity, proudly represented by CONHOSTUR, the Region’s Hospitality Association.

The MICHELIN Guide Spain & Andorra 2026 has added three new names to its star-studded line-up in the Valencia region: Simposio, Rubén Miralles and Llavor. Each offers a distinct and deeply personal expression of creativity and contemporary Mediterranean cuisine.

SIMPOSIO A culinary conversation with this intimate dining experience

Located in San Antonio de Benagéber, Valencia

Just 20 kilometres from the city of Valencia, in the quiet town of San Antonio de Benagéber, Simposio feels less like a traditional restaurant and more like an intimate conversation between chef, guest and ingredient. With just five tables and space for 20 diners, chef Roger Julián welcomes guests into a warm, contemporary setting where the kitchen and dining room become one.

At the heart of Simposio is a clear commitment to market-fresh, seasonal cooking. Around 85% of the ingredients come directly from producers in the local community, sourced daily from local markets, vegetable gardens and the fish market. The result is cuisine that is honest, elegant and deeply rooted in place, allowing the natural quality of each ingredient to shine through thoughtful technique and balance.

An island-style open kitchen sits at the centre of the room, inviting guests to see, hear and even chat with the chef as each dish comes together. It’s a spontaneous and personal experience, one that the Michelin Guide describes as “a little culinary gem”, praising its cosy, contemporary space where diners can observe the entire creative process.

Simposio offers two tasting menus of 10 or 12 courses, alongside a shorter lunchtime option, all paired with a wine list dedicated exclusively to wines from the region. Beyond service, the restaurant also hosts cooking courses, reflecting Julián’s passion for sharing knowledge and celebrating local gastronomy.

After more than 18 years working at the highest level of the profession, Roger Julián has honed his craft in some of Valencia’s most respected kitchens. His journey began at the Valencia School of Hospitality, before taking him to acclaimed restaurants including “La Sucursal” (Michelin-starred in 2005), the gastronomic restaurants “Apicius”, and “Evo”, led by the late, renowned chef Santi Santamaría. He also gained valuable experience in leading hotel kitchens such as Hesperia, Westin and Las Arenas, refining both his technical skill and his understanding of hospitality.

Simposio brings all this experience together in what is Julián’s most personal expression to date: a refined yet rooted cuisine, shaped by discipline, curiosity and a quietly ambitious desire to cook with honesty, seasonality and respect for the territory.

For more information, visit: https://rogerjulian.es/

RUBÉN MIRALLES – Contemporary cuisine with deep family roots

Located in Vinaròs, Castellón

In the historic centre of Vinaròs, Chef Rubén Miralles directs a restaurant that celebrates local roots, cherished memories, and culinary evolution. Opening his own restaurant in 2018 at just 26 years old, Miralles has steadily built a culinary identity grounded in local produce and traditional flavours, reimagined through a contemporary lens.

His cuisine is inseparable from the landscape of northern Castellón, showcasing emblematic ingredients such as Vinaròs prawns and Benicarló artichokes. These roots form the foundation of his cooking, enabling a creative, modern take on market cuisine that surprises diners while remaining unmistakably authentic.

Recognition has followed. After earning a Repsol Sun in 2022 and a Michelin Bib Gourmand, the restaurant has now been awarded its first Michelin star in 2026. The Guide highlights Miralles’ ability to deliver “contemporary cuisine with a creative touch, which travels the world from the nearest territory.”

Rubén Miralles’ cooking is personal and grounded, shaped by family influences and traditional kitchen skills. His passion for cooking was forged alongside his grandmother, whom he honours with callos iaia Erotis, a traditional family recipe of Spanish tripe made with Iberian pork, pig’s snout and morcilla. Rich in memory and meaning, the dish beautifully bridges heritage and modern cuisine, capturing the soul of his cooking.

Rather than training in high-profile kitchens, Miralles honed his craft in traditional restaurants, feeding hundreds of diners each day and learning through repetition, curiosity and dedication. Today, at just 33 years old, he offers four tasting menus, including a vegan option, reflecting both his maturity as a chef and his deep respect for local culture. His Michelin star feels less like a destination reached and more like a natural step in an evolving story.

For more information, visit: https://www.rubenmiralles.com/

LLAVOR – Cultivating the future of Castellón’s cuisine

Located in Oropesa del Mar, Castellón

Overlooking the Mediterranean in Oropesa del Mar, on the Costa de Azahar, Llavor has quickly emerged as one of the most exciting new names in Valencian gastronomy. Meaning “seed” in Valencian, the restaurant lives up to its name, cultivating cuisine from its roots with product, landscape and technique inseparably intertwined.

Following his early culinary successes Chef Jorge Lengua launched Llavor, together with his friend and fellow chef, Adrián Peralta. Just a year and a half after opening, Llavor earned its first Michelin star in the 2026 edition of the guide, a remarkable achievement that reflects both ambition and clarity of vision. Their cooking draws inspiration from the vegetable gardens, sea and mountains of Castellón, transforming Mediterranean tradition through refined technique and a contemporary vision.

The restaurant’s modern space, complete with a large terrace overlooking the sea, mirrors its culinary philosophy: calm, focused and product-driven. There are no unnecessary gimmicks, just balance, precision and a deep respect for local identity.

Born in Artana (Castellón) in 1995, Jorge Lengua trained at GASMA Castellón and in Michelin-starred kitchens before launching his own projects. His first restaurant, “La Suculenta”, quickly gained recognition from both the Michelin and Repsol Guides. Awards such as Revelation Chef of the Valencian Community and Best Chef in Castellón marked him as a talent to watch, a promise now fully realised with Llavor’s Michelin star.

With two tasting menus and a clear commitment to the region, Llavor is not just a restaurant but a statement of intent that the future of haute cuisine in the Region of Valencia is local, thoughtful, and deeply connected to its roots, strengthened by the creative partnership of Jorge and Adrián.

For more information, visit: https://restaurantellavor.com/

A culinary destination for 2026

From small, intimate kitchens to a new generation of chefs reshaping Mediterranean cuisine, the Region of Valencia is gaining international recognition. The three new Michelin stars reflect a culinary culture that is thriving, evolving, and deeply rooted in its land. Chefs like Roger Julián at Simposio, Rubén Miralles, and Jorge Lengua at Llavor lead this movement, championing seasonal, market-driven, and locally sourced cuisine.

Restaurants with strong identities are showing that thoughtful, ingredient-led cooking can captivate diners near and far. These accolades confirm Valencia as one of Spain’s most dynamic culinary regions. As 2026 unfolds, it’s the perfect time to discover its extraordinary flavours, meet its visionary chefs, and experience firsthand why Valencia is fast becoming a must-visit destination for food lovers.