A highlight of the global culinary scene, the MICHELIN Gala 2025 unfolded on the 28th at the Victor Villegas Auditorium in Murcia. The journalist and television presenter, Ainhoa Arbizu, took centre stage as the event host at a gala filled with emotion, celebration, and, of course, Stars. The successful Carthaginian group Arde Bogotá energised the evening. The culinary sector’s solidarity with those affected by the severe weather conditions suffered in Valencia was prominently displayed through the #DesdeValenciaParaValencia initiative Following the awards ceremony, a luxurious cocktail dinner was hosted, featuring exquisite creations from 11 renowned chefs from the region. The dinner was coordinated by Chef Pablo González-Conejero of Cabaña Buenavista**, with Aquanaria also adding to the experience by hosting an exclusive food preparation corner. After dinner, the celebration continued with a party.
Aquanaria specialises in the cultivation of gourmet sea bass for the culinary industry. The cold, rugged waters of the Atlantic Ocean create the perfect environment for producing sea bass with exceptional gastronomic qualities. The firm and juicy texture, enhanced by its marbling, large size, and mild flavour with no undesirable aftertaste, are the qualities most appreciated by our chef customers. This is why Aquanaria sea bass is featured in some of Spain’s most prestigious MICHELIN-starred restaurants, including Cocina Hermanos Torres***, Lu Cocina y Alma**, Muxgo*, and Lienzo*.
MICHELIN GALA2025: A NIGHT DEFINED BY SOLIDARITY #DesdeValenciaParaValencia
This year’s MICHELIN Gala took place at the Víctor Villegas Auditorium in Murcia. The gala was deeply marked by solidarity, thanks to the #DesdeValenciaParaValencia initiative, spearheaded by renowned chefs Ricard Camarena, Begoña Rodríguez, and Quique Dacosta. The chefs took to the stage with great enthusiasm, eager to share this project with the audience. In an effort to raise funds for the reconstruction of areas impacted by the severe storm, solidarity dinners will be held on 13 December across Spain and internationally. This initiative will see the collaboration of prestigious chefs, along with the support of organisations and companies like Aquanaria.
After highlighting the generous spirit of gastronomy, event host Ainhoa Arbizu seamlessly transitioned to the most anticipated moment of the evening: the award ceremony. 32 chefs were awarded their first Red Star for their restaurants. Four chefs from the Canary Islands were among the honourees: Borja Marrero (MuXgo, Gran Canaria), Niki Pavanelli (Il Bocconcino, Tenerife), Jesús Camacho (Donaire, Tenerife), and Rubén Cuesta (Kamezí, Lanzarote), who received the first Star for Lanzarote. He also received a Safe Cruz Star for his Canarian cuisine at Gofio, Madrid, bringing the flavours to the Spanish capital. Three restaurants were added to the prestigious group with two MICHELIN Stars, one of which was Lu Cocina y Alma. The big winners of the night, Esther and Nacho Manzano of Casa Marcial in Arriondas, proudly added a third MICHELIN Star to their restaurant. Sustainability was a key theme of the gala, highlighted by the awarding of 9 new Green Stars, including the prestigious Green Star for Sara Ferreres of Taller Arzuaga in Valladolid.
AQUANARIA AND ITS CHEFS ALSO SHONE BRIGHT AT THE GALA
Juanlu Fernández, chef and owner of Lu, Cocina y Alma, was among the chefs who earned a second MICHELIN star for his restaurant in Jerez de la Frontera. A well-deserved recognition of his talent and creativity in blending French culinary techniques with a cuisine deeply rooted in Andalusian tradition. Meanwhile, Borja Marrero, chef at MuXgo, earned the first Red Star for his restaurant in Gran Canaria, which already held a Green Star. This is a landmark achievement for the islands’ gastronomy, as MuXgo becomes the first restaurant to be awarded both a Red Star and a Green Star. At Aquanaria, we are proud to celebrate the successes of the chefs who, day after day, trust in our product and support our mission.
Aquanaria transformed its corner for this special event, delighting attendees with a selection of sea bass dishes during the cocktail dinner, including: Kobu-Jime sea bass nigiri, sea bass tiradito marinated in koji and yuzu kosho, fried Aquanaria sea bass with pili pili and green curry glazed with teriyaki from its bones, and grilled Aquanaria sea bass with almond sauce and spiced tomato.
AQUANARIA’S COMMITMENT
Aquanaria is deeply committed to supporting the culinary world, with a special focus on chefs. The MICHELIN Guide acknowledges the hard work and dedication of professionals in the culinary industry, values that align perfectly with our company philosophy. For this reason, we are proud to continue participating in such initiatives with great satisfaction. See you at the 2026 MICHELIN Gala!
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