The Triumph of Gastronomic Conscience in Spain

Four restaurants defining the future of ethical luxury

An alliance between Guía Repsol and the Ministry for ecology

The Ministry of Agriculture and Guía Repsol have distinguished Ricard Camarena, Les Moles, Ansils, and Tramo with the 2026 Sustainable Sol Award. These accolades recognize kitchens that fuse haute cuisine with territorial preservation and circular management.

Zero-waste excellence in the Market garden

Barcelona, 5/02/26

Sustainability in fine dining has moved beyond a mere statement of intent to become a rigorous metric of quality. Ricard Camarena, located in Valencia, leads this year’s honorees in the three-Soles category.

The Valencian chef has consolidated a model where his own market garden and a network of suppliers within a ten-kilometer radius dictate the menu. This philosophy is embodied in the brand “Letern Sin Desperdicio” (Letern Without Waste), a pioneering initiative that transforms kitchen surpluses into high-value gastronomic products. For Camarena, luxury lies in absolute traceability and a creativity that generates no waste, proving that haute cuisine can be regenerative without losing its sophistication.

Territory as the heart of the experience

In Ulldecona and the Pyrenees of Huesca, gastronomy is understood as an exercise in cultural and ecological resilience. Les Moles, awarded two Soles, stands out for its radical commitment to local products from Terres de l’Ebre, producing its own extra virgin olive oil and managing a kitchen garden of over a thousand square meters.

Simultaneously, in Ansils (Huesca), siblings Iris and Bruno Jordán have transformed a small mountain village into a cult destination. Their management is based on a direct dialogue with local ranchers and the use of ancestral preservation techniques to extend the seasonality of the Pyrenees. Both projects reinforce the idea that sustainability is a commitment to the survival of the landscape.

Architecture and innovation in the urban context

The recognition of Tramo, in Madrid, highlights that environmental responsibility also holds a preferred place in contemporary urban design. The project goes beyond the plate: the space itself is a piece of sustainable engineering.

Built under bio-construction criteria, the venue utilizes a Canadian well climate system and features rainwater harvesting. Even the tableware is the result of recycling materials from the building’s construction. With a menu that exclusively selects national organic livestock and crops, Tramo closes the circle of responsible leisure that balances team well-being, economic profitability, and environmental respect.
Bon appétit ☺️ !