Huesca’s fine-dining scene has a distinctive feature that helps explain why the Michelin Guide has chosen the city to unveil its 2027 edition. Of the province’s eight Michelin-starred restaurants, six are located outside the provincial capital, some in small towns in the Pyrenees and pre-Pyrenees. These establishments have drawn the attention of an international guide from places such as Sardas, Anciles, Villanova and Tella, where gastronomy maintains a direct connection with the landscape, local products and village life.
That reality will be one of the key themes of the 2027 Michelin Guide Spain and Andorra Gala, to be held on December 1 at the Huesca Congress Palace. The ceremony was initially scheduled for November 24, but the calling of general elections for the 29th has led organizers to postpone it by a week. According to a Michelin statement issued on October 20, the decision is intended to facilitate planning and preserve media and industry attention for an event at which the guide’s new stars and other awards will be announced.
The selection of Huesca was announced last May, with the support of the Government of Aragon, the Provincial Council and the City Council. It will be the first time the city has hosted the ceremony, which will bring together restaurant professionals from across Spain and Andorra. For the province, it represents an opportunity to showcase a culinary offering that extends far beyond the capital’s two Michelin-starred restaurants.
From Lillas Pastia to the restaurants of the Pyrenees
The recent history of Michelin stars in Huesca traces the transformation of its cuisine. One of its leading figures is Carmelo Bosque, who runs Lillas Pastia and earned his first star in 1998. His career is closely associated with the use of black truffle, a product that has gained a prominent place in Aragonese gastronomy and that the chef has incorporated into some of his best-known dishes.
Years later came Tatau, also in Huesca, with the concept developed by Tonino Valiente and Arancha Sáinz, which was awarded a star in 2015. Its arrival broadened the city’s culinary landscape with creative cuisine and a restaurant format distinct from that of traditional fine-dining establishments.
The expansion into other towns brought new concepts into the fold. Callizo, in Aínsa, earned its star in the 2020 edition, with Ramón Aso and Josetxo Souto leading a kitchen that draws on the recipes and ingredients of Sobrarbe. In Canfranc-Estación, Eduardo Salanova secured Canfranc Express a place among Michelin-recognized restaurants in 2023. Its dining room, housed in a former railway car and featuring just three tables, adds the historic appeal of the international station to the dining experience.
The next phase was marked by the addition of restaurants in small Pyrenean settlements. Ansils, in Anciles; Casa Arcas, in Villanova; and La Era de los Nogales, in Sardas, received their first stars in the 2025 edition. Casa Rubén, located in Hospital de Tella, joined them in the 2026 guide, bringing the number of establishments currently holding this distinction in the province to eight.
Nine chefs to showcase Huesca’s diversity
The dinner following the ceremony will be one of the main opportunities to present this range of cuisines to guests. Carmelo Bosque will serve as culinary coordinator for a team comprising eight chefs from the other seven Michelin-starred restaurants in Huesca. In total, nine professionals linked to the eight recognized establishments will take part.
Bosque will be joined by Toño Rodríguez of La Era de los Nogales in Sardas; Rubén Coronas of Casa Rubén in Hospital de Tella; Víctor Manuel Ovalles of Casa Arcas in Villanova; and Iris Jordán of Ansils in Anciles. Also taking part will be Eduardo Salanova of Canfranc Express; Josetxo Souto and Ramón Aso of Callizo in Aínsa; and Tonino Valiente of Tatau in Huesca.
A cuisine shaped by mountains, local products and the seasons
The distribution of these restaurants helps explain some of the defining features of Huesca’s gastronomy. The region combines high-mountain areas, livestock valleys, agricultural land and wine-producing districts such as Somontano. That diversity is reflected in a larder that includes lamb, mushrooms, truffles, cheeses, vegetables and seasonal produce, alongside traditional dishes such as migas, chiretas and mountain stews.
Black truffle plays a prominent role in Carmelo Bosque’s cooking, while other establishments work with family recipes, locally sourced products and contemporary techniques. At Ansils, for example, Iris and Bruno Jordán have renewed the offering of a family business in Anciles, incorporating a modern interpretation of Pyrenean cuisine.
The challenge of turning visibility into opportunities for the region
The gala follows two particularly significant editions for Huesca. In November 2024, the unveiling of the 2025 Michelin Guide added three new Michelin-starred restaurants in the province: Ansils, Casa Arcas and La Era de los Nogales. A year later, Casa Rubén received the same distinction in the 2026 edition. In just two editions, the province went from four to eight recognized establishments.
Huesca’s selection as host city for the ceremony will provide an opportunity to introduce these dining experiences to restaurant professionals, specialist media and representatives of the tourism sector. Michelin has also organized preliminary activities to bring residents and other local stakeholders into the discussion on gastronomy and the region.
