Spanish gastronomy is and has been a reference throughout the world, also in the vegetable field. Among the greatest exponents of this cuisine, Xavier Pellicer, from his namesake restaurant in Barcelona, ??has been recognized as the best in his category on several occasions. But Spain’s prominent role in the Green Guide gastronomic guide, promoted by Belgian chef Frank Fol, is also due to the work and talent of chefs like Rodrigo de la Calle, who has turned El Invernadero into the second best restaurant this year. of vegetables in the world. It was the recognition she received yesterday at the We’re Smart Awards, which also placed Ricard Camarena’s establishment in number 7 and recognized chef Begoña Rodrigo as the best vegetable chef in Europe.
The Dutch restaurant De Nieuwe Winkel, by chef Emile van der Staak, became the best in plant-based gastronomy in the world last night, for the second year in a row. This recognition by the jury makes him one of the untouchables and elevates him to the Olympus of the best. Restaurants that spend two years in first place in the We’re Smart awards reach this category and cannot enter the ranking again, as happened to Xavier Pellicer after placing his restaurant in this position in 2018 and 2019. .
The list also places El Invernadero de Rodrigo de la Calle, in Madrid, at number two for the second time. His determination to focus his dishes on vegetable ingredients, often misunderstood, led him to obtain three awards in the last edition and this year he has managed to position his restaurant Virens, in Barcelona, ??again in the ranking, this time in 22nd place.
Chef Begoña Rodrigo was one of the great protagonists of this edition. She took her restaurant La Salita to 16th place in the world and also received Spain’s Discovery Award. In addition, Rodrigo won the title of second best chef in the world and the best in Europe. This is a new category that has debuted in this year’s awards to highlight the work and contribution of women in green gastronomy. Chef Keiko Kuwakino, from her restaurant Sanaburi in Japan, won first place.
More recognitions for chefs in our country. This time for a chef convinced that there is sustainable haute cuisine, who has worked to integrate the environment into his daily life, taking a radical turn to place the ingredient at the center, and who follows his rhythms regardless of trends. . Ricard Camarena, from the restaurant that bears his name in Valencia, has risen one step on the list this year to reach number 7 in the Green Guide.
The Barcelona-based Gat Blau, where Jo Mestres serves as hostess and Pere Carrió cooks, and La Aquarela, from Barranco de la Verga, in Gran Canaria, complete the Spanish presence on the list. They have obtained positions 48 and 79, respectively.
