{"id":18874,"date":"2024-11-28T16:49:14","date_gmt":"2024-11-28T15:49:14","guid":{"rendered":"https:\/\/www.aquanaria.com\/news\/michelin-2025-solidaridad\/"},"modified":"2025-02-27T16:53:55","modified_gmt":"2025-02-27T15:53:55","slug":"michelin-2025-solidarity","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/en\/news\/michelin-2025-solidarity\/","title":{"rendered":"THE MICHELIN GALA 2025 HIGHLIGHTS AND CELEBRATES THE SOLIDARITY WITHIN THE CULINARY INDUSTRY"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A highlight of the global culinary scene, the&nbsp;<strong>MICHELIN Gala 2025<\/strong>&nbsp;unfolded on the&nbsp;<strong>28th at the Victor Villegas Auditorium in Murcia.<\/strong>&nbsp;The journalist and television presenter,&nbsp;<strong>Ainhoa Arbizu<\/strong>,&nbsp;<strong>took centre stage as the event host<\/strong>&nbsp;at a&nbsp;<strong>gala filled with emotion, celebration, and, of course, Stars<\/strong>. The successful Carthaginian group&nbsp;<strong>Arde Bogot\u00e1 energised the evening<\/strong>. The&nbsp;<strong>culinary sector&#8217;s solidarity with those affected by the severe weather conditions suffered in Valencia was prominently displayed through the&nbsp;<\/strong>#<strong>DesdeValenciaParaValencia initiative<\/strong>&nbsp;Following the awards ceremony,&nbsp;<strong>a luxurious cocktail dinner was hosted, featuring exquisite creations from 11 renowned chefs from the region. The dinner was coordinated by Chef Pablo Gonz\u00e1lez-Conejero of Caba\u00f1a Buenavista**, with Aquanaria also adding to the experience by hosting an exclusive food preparation corner. After dinner, the celebration continued with a party.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.aquanaria.com\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Aquanaria<\/strong><\/a><strong>&nbsp;specialises in the cultivation of gourmet sea bass for the culinary industry.<\/strong>&nbsp;The&nbsp;<strong>cold, rugged waters of the Atlantic Ocean<\/strong>&nbsp;create the&nbsp;<strong>perfect environment for producing sea bass with exceptional gastronomic qualities<\/strong>.&nbsp;The&nbsp;<strong>firm and juicy texture, enhanced by its marbling, large size, and mild flavour with no undesirable aftertaste<\/strong>, are the&nbsp;<strong>qualities most appreciated by our chef customers<\/strong>. This is why&nbsp;<strong>Aquanaria sea bass<\/strong>&nbsp;is&nbsp;<strong>featured<\/strong>&nbsp;in some of&nbsp;<strong>Spain&#8217;s most prestigious MICHELIN-starred restaurants, including<\/strong>&nbsp;<strong>Cocina Hermanos Torres***, Lu Cocina y Alma**, Muxgo*, and Lienzo<\/strong>*.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">MICHELIN GALA2025: A NIGHT DEFINED BY SOLIDARITY #DesdeValenciaParaValencia<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>This year&#8217;s MICHELIN Gala<\/strong>\u00a0took place at the\u00a0<strong>V\u00edctor Villegas Auditorium in Murcia. The gala was deeply marked by solidarity, thanks to the #DesdeValenciaParaValencia initiative, spearheaded by renowned chefs Ricard Camarena, Bego\u00f1a Rodr\u00edguez, and Quique Dacosta.\u00a0<\/strong>The chefs took to the stage with great enthusiasm, eager to share this project with the audience.\u00a0<strong>In an effort to raise funds for the reconstruction of areas impacted by the severe storm,\u00a0<a href=\"https:\/\/desdevalenciaparavalencia.com\/\">solidarity<\/a>\u00a0<a href=\"https:\/\/desdevalenciaparavalencia.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">dinners<\/a>\u00a0will 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.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"877\" height=\"683\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/DesdeValencia.jpeg\" alt=\"\" class=\"wp-image-18331\" style=\"width:605px;height:auto\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/DesdeValencia.jpeg 877w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/DesdeValencia-480x374.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 877px, 100vw\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">After highlighting the generous spirit of gastronomy, event host Ainhoa Arbizu seamlessly transitioned to\u00a0<strong>the most anticipated moment of the evening: the award ceremony.\u00a032 chefs were awarded their first Red Star for their restaurants. Four chefs from the Canary Islands were among the honourees: Borja Marrero<\/strong>\u00a0(MuXgo, Gran Canaria),\u00a0<strong>Niki Pavanelli\u00a0<\/strong>(Il Bocconcino, Tenerife),<strong>\u00a0Jes\u00fas Camacho<\/strong>\u00a0(Donaire, Tenerife),\u00a0<strong>and Rub\u00e9n Cuesta<\/strong>\u00a0(Kamez\u00ed, Lanzarote), <strong>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.\u00a0Three 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<\/strong> of\u00a0Casa Marcial in Arriondas, <strong>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<\/strong> of\u00a0Taller Arzuaga in Valladolid.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"880\" height=\"704\" data-id=\"18336\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/Nuevas-Estrellas.jpeg\" alt=\"\" class=\"wp-image-18336\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/Nuevas-Estrellas.jpeg 880w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/Nuevas-Estrellas-480x384.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 880px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"883\" height=\"673\" data-id=\"18326\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/2-Estrellas-2025.jpg\" alt=\"\" class=\"wp-image-18326\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/2-Estrellas-2025.jpg 883w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/2-Estrellas-2025-480x366.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 883px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"883\" height=\"722\" data-id=\"18351\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/3-Estrellas.jpeg\" alt=\"\" class=\"wp-image-18351\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/3-Estrellas.jpeg 883w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/3-Estrellas-480x392.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 883px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"883\" height=\"738\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/3-Estrellas-Marcial.jpeg\" alt=\"\" class=\"wp-image-18346\" style=\"width:445px;height:auto\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/3-Estrellas-Marcial.jpeg 883w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/3-Estrellas-Marcial-480x401.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 883px, 100vw\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">AQUANARIA AND ITS CHEFS ALSO SHONE BRIGHT AT THE GALA<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Juanlu Fern\u00e1ndez<\/strong>, chef and owner of\u00a0<strong>Lu, Cocina y Alma<\/strong>,\u00a0was among the chefs who\u00a0<strong>earned a second MICHELIN\u00a0star<\/strong> for his restaurant in Jerez de la Frontera. A <strong>well-deserved recognition of his talent and creativity in blending French culinary techniques with a cuisine deeply rooted in Andalusian tradition<\/strong>.\u00a0Meanwhile, <strong>Borja Marrero<\/strong>, chef at\u00a0<strong>MuXgo<\/strong>,\u00a0earned\u00a0the\u00a0<strong>first Red Star<\/strong>\u00a0for his restaurant in Gran Canaria, which already held a Green Star.\u00a0This is a\u00a0<strong>landmark achievement for the islands&#8217; gastronomy, as MuXgo becomes the first restaurant to be awarded both a Red Star and a Green Star.<\/strong> <strong>At Aquanaria, we are proud to celebrate the successes of the chefs who, day after day, trust in our product and support our mission.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"848\" height=\"1024\" data-id=\"18341\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/Lu-cocina-y-alma-848x1024.jpeg\" alt=\"\" class=\"wp-image-18341\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/Lu-cocina-y-alma-848x1024.jpeg 848w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/Lu-cocina-y-alma-480x580.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 848px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"873\" height=\"858\" data-id=\"18376\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3248-2.jpeg\" alt=\"\" class=\"wp-image-18376\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3248-2.jpeg 873w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3248-2-480x472.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 873px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria<\/strong> <strong>transformed its corner for this special event,<\/strong> <strong>delighting attendees with a selection of sea bass dishes during the cocktail dinner,<\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"612\" height=\"615\" data-id=\"18382\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3326-copia.jpeg\" alt=\"\" class=\"wp-image-18382\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3326-copia.jpeg 612w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3326-copia-480x482.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 612px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"18361\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3332-1-768x1024.jpeg\" alt=\"\" class=\"wp-image-18361\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3332-1-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3332-1-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<div class=\"wp-block-group is-vertical is-layout-flex wp-container-core-group-is-layout-9c98d2cc wp-block-group-is-layout-flex\">\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-4 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"883\" height=\"883\" data-id=\"18371\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3353-1.jpeg\" alt=\"\" class=\"wp-image-18371\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3353-1.jpeg 883w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3353-1-480x480.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 883px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"18366\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3341-1-768x1024.jpeg\" alt=\"\" class=\"wp-image-18366\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3341-1-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3341-1-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n<\/figure>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">AQUANARIA&#8217;S COMMITMENT<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>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.\u00a0See you at the 2026 MICHELIN Gala!<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" style=\"list-style-type:upper-alpha\"><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A highlight of the global culinary scene, the&nbsp;MICHELIN Gala 2025&nbsp;unfolded on the&nbsp;28th at the Victor Villegas Auditorium in Murcia.&nbsp;The journalist and television presenter,&nbsp;Ainhoa Arbizu,&nbsp;took centre stage as the event host&nbsp;at a&nbsp;gala filled with emotion, celebration, and, of course, Stars. The successful Carthaginian group&nbsp;Arde Bogot\u00e1 energised the evening. The&nbsp;culinary sector&#8217;s solidarity with those affected by the [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":18277,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[34,3],"tags":[],"class_list":["post-18874","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>MICHELIN GALA 2025, SOLIDARITY GASTRONOMY I aquanaria<\/title>\n<meta name=\"description\" content=\"Michelin 2025 solidarity. #DesdeValenciaParaValencia. Michelin Stars. Casa Marcial. Sostenibilidad. Solidarity. 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