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Santi Benéitez (Yourself, Costa Teguise, Lanzarote), with a Sol Repsol and Michelin Recommended, one of the three most sustainable chefs in Spain
/ The jury of VI Revelation Award in Sustainability Madrid Aquanaria Fusion, selected last day 13 from November to three most sustainable chefs in Spain that they will know the final ruling 28 January 2026 in the main auditorium of the gastronomy congress Madrid Fusion. Gathered at the Cenador de Amós restaurant*** (Villaverde de los Pontones), and after a debate that lasted all morning, The jury members selected the following chefs from among all the projects presented, Marius y Joan Jordà and Giró from the restaurant and hotel emporium (Castelló d'Empúries - Girona) which has a Michelin Star and a Green Star, Raul Sanchez Aguirre of the Tramo Restaurant (Madrid) who has a Green Star, y Publicity of Benéitez Entaban. from the restaurant Yourself (Lanzarote).
He jury was formed by Jesus Sanchez (Rte. Amos Arbor***- Villaverde de los Pontones), los Torres Brothers (Rte. Hermanos Torres Kitchen***- Barcelona), Verónica Sanz Izquierdo, expert in environmental quality standard certification, Luis Laria, founder and president of the Coordinator for the Study of Marine Species CEPESMA, y Alfredo Lopez, biologist of the Coordinator for the Study of Marine Mammals CEMMA.
The project by Màrius and Joan Jordà i Giró in the Empòrium restaurant and hotel represents the considerable effort and investment of an entire family to be more sustainable, implementing changes that can have a positive environmental and social impact, thus making a more sustainable tourist economic activity.
Raúl Sánchez Aguirre is the chef of Tramo, the second initiative that Proyectos Conscientes launches in the capital of Spain to continue deepening the founding purpose of the company: achieve a new urban leisure by creating an alternative for consumption in cities, with impact on people and the planet. One of the most unique sustainable projects in our country.
In Yourself, The restaurant of Publicity of Benéitez Entaban., sustainability has become a code of conduct: a way of understanding gastronomy from responsibility, the improbable come true. His vision of sustainability is not limited to the environmental, They consider that preserving the local gastronomic culture is also a form of resistance, recovering forgotten recipes, ancient techniques and popular knowledge that are disappearing.
The three candidates will reach the final to discover the name of the winner and the runners-up, being considered the three most sustainable chefs in Spain in 2026.
AQUANARIA, leader in the breeding and marketing of large Atlantic sea bass, makes possible the organization of these outstanding awards in the field of sustainability in the hospitality sector.
