ÁNGEL LEÓN ACHIEVES SIX MICHELIN STARS WITH TWO OF HIS RESTAURANTS
The seafood chef has added a second MICHELIN star tonight for his restaurant Alevante in Sancti Petri, while maintaining the three stars plus one green star for Aponiente.
- The Alevante restaurant, located at the Palacio Sancti Petri, a Gran Meliá Hotel, has been recognised with a second MICHELIN star tonight at the 2025 edition of the MICHELIN Spain Gala held at the Auditorio y Centro de Congresos Víctor Villegas, in Murcia.
- This new achievement by Ángel León and his crew adds to Aponiente’s four stars (three MICHELIN stars and a Green Star for Sustainability), reaffirming their commitment to excellence and sustainability.
- At the helm of the creative proposal designed by Ángel León is his boatswain and right-hand man, chef Alan Iglesias, together with head chef Cristian Rodríguez, who lead the kitchen. Ricardo García masterfully captains the dining room, accompanied by sommelier Juan Carlos Hernández in charge of the liquid proposal, under the general supervision of Carlos León.
- Chef Ángel León has thus reached a total of six MICHELIN stars tonight, further consolidating his position as a key figure in Spanish gastronomy.
Murcia, 26 November 2024. Chef Ángel León has tonight reached a total of six MICHELIN stars, further consolidating his position as a key figure in Spanish gastronomy. His restaurant Alevante, located in the Palacio Sancti Petri, a Gran Meliá Hotel, has been recognised with a second star, adding to the one he already held. This new achievement adds to Aponiente’s four stars (three MICHELIN stars and a Green Star for Sustainability), reaffirming its commitment to excellence and sustainability.
Alevante is now part of the selection of Spanish restaurants recognised with two MICHELIN stars. The 2025 edition of the Michelin Gala was held at the Auditorio y Centro de Congresos Víctor Villegas, in Murcia.
Alevante is the second restaurant directed by Ángel León. It implements great and iconic elaborations that come from Aponiente, its gastronomic brother. The establishment opened its doors in the prestigious Palacio Sancti Petri, a Gran Meliá Hotel, in 2016, offering an exclusive tasting menu and food and wine pairings full of seafood nods to the seafront of Chiclana. Awarded its first MICHELIN star in 2017 and a Repsol sun, the Alevante team strives to rediscover the flavour of the sea and recover Sancti Petri’s rich and healthy sea vegetable garden. With its Gran Menú 2024, the restaurant offers a wave of sensations that reveals the cult of local produce and the biodiversity of the Atlantic waters.
At the helm of the creative proposal designed by Ángel León is his boatswain and right-hand man, chef Alan Iglesias, together with head chef Cristian Rodríguez, who lead the kitchen. Ricardo García is the masterful captain of the dining room, accompanied by the sommelier Juan Carlos Hernández, also from Cádiz, in charge of the liquid proposal, under the general supervision of Carlos León.
Alevante is located in the Palacio Sancti Petri, a Gran Meliá Hotel, a hidden 5* gem on the coast of Cádiz: an old neo-Mudéjar palace that breathes the Arab heritage in its design, with a hacienda feel and Andalusian patios, located on the seafront and with direct access to the beach of La Barrosa, in Chiclana.
The experience begins from the moment the diner is welcomed and offered a warm introduction to the gastronomic universe that is about to be discovered. There, a wine representative of the land of Chiclana is served, accompanied by a careful selection of dishes inspired by the concept of the mother house, but impregnated with local aromas and flavours. Every detail of the menu is designed to highlight the value of local produce, honouring both local ingredients and the rich history and traditions of the area.
The pioneering work of Ángel León and his crew is known worldwide for their commitment to the conservation and preservation of the Ocean, the use of historically discarded marine species, the research of new unknown ingredients and the search for sustainable fishing. This ongoing work is also reflected in Alevante’s menu.
“It is exciting that a restaurant that started out as Aponiente’s little brother has, over time, become recognised with two MICHELIN stars. Today Alevante maintains the essence of Aponiente, but little by little it is taking on its own way of describing the gastronomy of the area. We have been changing and we have also been concentrating more on the experience we offer to our visitors. It is beautiful that the two most important winds of Cádiz, the Levante and the Poniente, now have 2 and 3 stars, plus a green one. This is a tribute to Alan Iglesias, head chef of Aponiente and the man behind the gastronomic path that Alevante has taken, and to Cristian Rodríguez, the restaurant’s head chef. And without any doubt, the work of Ricky García in the dining room is also recognised, who started the project from the beginning and has always believed that Alevante could be more than just Aponiente’s little brother”, said Ángel León.
Bringing light and brightness back to the sea is part of León’s DNA in all his projects. The ‘Chef of the Sea’ continues in his daily search for the superfoods that water provides us with, after developing intense R&D work with sea cereal (Zostera marina) since 2018 and with marine soya, with which he continues to research.
A benchmark in sustainability, Ángel León promotes the defence of the environment through gastronomy. Sustainable fishing and the use of species that have historically been considered discarded products are hallmarks of the gastronomic proposal of the ‘Chef of the Sea’, together with innovation, creativity and honesty. For this he has been recognised worldwide as a Food Hero (FAO, the United Nations agency that leads the international effort to put an end to hunger) and has recently received the Special Science Prize awarded by The Best Chef Awards. Aponiente was also recognised as the world’s most sustainable restaurant in 2022 (The World ‘s 50 Best Restaurants). The chef also maintains La Taberna del Chef del Mar located in El Puerto de Santa María, in the same premises where he and his team cooked the first two MICHELIN Stars, and which has been recognised with its first Sol Repsol in 2024.
>>Michelin Gala & Alevante images HERE<<
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