Spanish Michelin-starred chefs highlight regional culinary traditions

Prominent Spanish chefs are focusing on regional identity and local sourcing to elevate high cuisine. Toño Rodríguez, who holds a Michelin star at La Era de los Nogales in the Aragonese Pyrenees, is working to bring visibility to local artisans and farmers. His approach involves using seasonal ingredients, such as walnuts from his village of Sardas, and documenting his culinary journey through film to reach audiences beyond his remote location.

Jordi Cruz, a chef with five Michelin stars, has recently been named ‘Embaixador do Camiño’ in Galicia. Cruz emphasizes the importance of tenacity and the connection between different Spanish regions, noting how the products of Galicia complement those of Catalonia. He advocates for a slow, constant pursuit of excellence that respects traditional methods and generational knowledge.