Get to know our Michelin Stars
What does it actually mean for a restaurant to have a Michelin Star?
Michelin stars are a rating system used by the red Michelin Guide to grade restaurants on their quality. ... According to the Guide, one star signifies "a very good restaurant", two stars are "excellent cooking that is worth a detour", and three-stars mean "exceptional cuisine that is worth a special journey".
Some interesting facts... inspectors themselves are advised not to disclose their line of work, even to their parents.
The Michelin Guide also awards Rising Stars, an indication that a restaurant has the potential to qualify for a star or an additional star.
The acquisition or loss of a star can have dramatic effects on the success of a restaurant and if the chef EP won the star and then left, neither he or the restaurant could claim they had a star, but they could say they were a Michelin star chef.
Dani García in Hotel Puente Romano has positioned himself as one of the Andalusian chefs with the most promising international career at this moment in time, having been awarded 2 Michelin Stars so far at Dani Garcia Contradicion. In 2015 he created the McExtreme for McDonald’s, you could say McDonald’s is his guilty pleasure. Dani Garcia is famed for his substantial tasting menus and compromising artistic creations.
Skina received it’s first Michelin Star in 2008 and has since gone from strength to strength. Chef Jaume Puigdengolas says cooking together at home has always been a very important part of his family life and although his father wasn’t a professional chef, he was a huge influence. At Skina, they make an effort to transfer their passion creating a complete experience throughout the product and local raw material.
Mauricio Giovanini was born in Argentina. He and his wife Pia opened their restaurant Messina which is located hidden away in the old town, none the less they were awarded a Michelin Star in 2016 and renewed again in 2017 and 2018. Mauricio displays great technic in simple and elegant presentations.
El Lago has become a landmark of Andalusian cuisine, being awarded a Michelin Star in 2005, five years after it opened.
Having worked with Dani García, Juan José Carmona, and all of El Lago’s kitchen staff work intensively together with Director Paco García and with local producers, to keep on evolving Málaga and Andalucía cuisine to the very top.
Kabuki Raw a meeting point between Japanese and Mediterranean cultures. Faithful to their philosophy of combining Japanese and Mediterranean traditions, on the wine menu, they include a wide representation of the main producing countries. The champagnes, white wines and sakes that harmonise perfectly with their cooking, are especially relevant.
Sollo restaurant by Diego Gallegos who is the creator of the restaurant dishes is just a stone's throw away in Fuengirola, they opened in 2013. The so-called ''caviar chef'', demonstrates his incomparable ability and imagination to bring out the best in the freshwater fish he serves.