the Andalusian gastronomy He is from Congratulations After last Tuesday The Michelin Guide will announce five new stars For the community. They were all for restaurants that first appeared in these spreads. seaby Chef Juan Vio in Cádiz; Baludothe … Cristina Canovas and Diego Aguilar bet in Malaga; hemwith Cristina Jimenez at its helm; I recommendby Chef Perico Ortega and finally, One of the great surprises, Uchanduin the Seville area as it is Rosales. It is undoubtedly a great copy of this land, because in addition, no restaurant, except for two closed all year round, has lost the stars it already had.
Given the immediate situation, this is all good news, however When talking about Seville it is necessary to conduct a deeper analysis. There is no doubt that this is a celebration of his obtaining a new star, but Why does she only have three? It must be remembered that this path is the most famous guide in the world of cooking Abantal company started its operation in 2009And it wasn’t Until 2021 when the second one arrived thanks to Kanapota. Now, four years later, Ochandu has earned third place, a first for the county’s cuisine. But nevertheless, it turns out Insufficient credit for the capital of Andalusia. You just have to look around to see some data that reflects the need for growth in this aspect: It has fewer “macarons” than Jaén and is a long way from Malaga’s twelve stars.
This situation was understandable a few years ago Because Seville’s peculiarity has always been its own Appetizers, a drink at the bar and tankards on the street. But with Very strong commitment to foreign tourism From time to time, it is synonymous with Visitors with the highest purchasing powerIt is incomprehensible that there are no proposals for fine cuisine in a city that should set trends in Andalusian society. The truth today is that There are few restaurants that strive for the Michelin conceptTherefore, continuing to grow in this aspect is very complex.
Growth of luxury hotels
he A change in the type of tourist arriving in Seville Recently it became a reality. Not just because of what you feel on the street when walking through the center or symbolic places, but because of it It is a rare month in which there is no news of a new luxury or luxury hotel opening.. The world’s finest chains have set their sights on Andalusia’s capital looking to capture this new visitor profile. Four Seasons, Six Senses or Hyatt are some examples. But there are many others, like Vera’s case, that will bring about radical change on the banks of the Guadalquivir River in the Los Remedios neighborhood.
Why doesn’t the same happen with restaurants? Some have tried, it is true, but none have succeeded in getting beyond the above-mentioned cities of Abantal and Canapota. Some world-famous chefs with several French guide privileges even tried their luck in Seville, but after a short time chose to leave. The emergence of Oshandu brings joy to the sector, however The truth is that Seville is barely in the pools for a Michelin star in 2026.. There was potential for a surprise at Los Rosales Restaurant, although there were doubts due to the modest nature of its premises, but beyond that. Only Leartá popped up in any conversation Of culinary specialists.
clearly, Michelin restaurants require investment, infrastructure and expenses that are difficult for many hospitality entrepreneurs to afford.But the city needs it to provide “shelter” for foreign tourists who are economically able to handle the high bills. The arrival of many luxury hotels must also be accompanied by a growth in gastronomy in Seville.