NEW FIRST STARS (23-2-2026)

On February 23rd, a very special dinner will be held. It's not a tribute to past achievements, but a celebration of beginnings. Six restaurants that have just earned their first Michelin star will gather around a single table to share the most exciting moment in their history: the instant when talent, hard work, and their unique identity begin to shine. EMI · Symposium · Kamikaze · Faralá · Islares · Rubén Miralles. Six distinct perspectives. Six kitchens with personality, ambition, and a unique creative energy. Six projects that represent the present—and the future—of haute cuisine.

This dinner is an exceptional opportunity to discover them now, at the most authentic moment of their journey, when everything is yet to be said and passion is served in every dish. An experience designed for those who enjoy being the first to arrive, for those who appreciate talent before it becomes unattainable. For one night only, these six restaurants will share cuisine and stories in a dynamic, surprising, and emotional evening. An encounter that will never be repeated in the same way. One date. Six new stars. An unrepeatable experience. If you are passionate about gastronomy and enjoy discovering what is about to take off, this is your dinner. An experience for 42 guests.

Tasting menu

Jerusalem artichoke broth, sage oil, ginger juice. EMI

Sobao pasiego, butter made with water from the Cantabrian Sea and anchovy-coated pigeon in garum. Isleries

Dashi umeboshi. Kamikaze

Fossil of shrimp and butter. Rubén Miralles

Prawns, their roe, chili peppers, and gazpachuelo. Rubén Miralles

Red shrimp and nantua sauce. Frill

Eel, artichoke and cow. Symposium

Porco Celta pig trotters stew in 1929 green sauce, hake kokotxa and samphire. Islares

Foie, duck, mushrooms, Gochu garu and lobster. EMI

Confit cod, kale and chard “pesto” and calçots. Symposium

Elderberry quail. Kamikaze

Caramel, vanilla and palo cortado. Frill

Boletus mushrooms, seaweed candy, matcha, walnuts. EMI