Rubén Hernández Mosquero and Miguel Ángel Millán have been awarded their first Repsol Sun, consolidating a project that, less than a year after opening, has already received several distinctions in a remarkably short period of time.
- EMi, the restaurant led by chef Rubén Hernández Mosquero alongside his creative partner, sommelier Miguel Ángel Millán, has been awarded its first Sun at the Repsol Guide Suns Gala held this evening in Tarragona.
- This new recognition confirms the strength of a project that, less than a year after opening, has already made its mark on the gastronomic scene.
- EMi’s cuisine is built on seasonality, respect for origin, and a creative vision that enters into dialogue with tradition while maintaining a distinct identity of its own.
Tarragona, February 16, 2026 — The restaurant EMi has been awarded its first Repsol Sun at the 2026 Repsol Guide Suns Gala held this evening in Tarragona. A recognition that highlights the quality and coherence of a gastronomic proposal which, in a very short time, has successfully positioned itself within Madrid’s demanding culinary scene.
This distinction reflects a cuisine grounded in technical rigor and deep respect for the product, combining influences from New Nordic cuisine with Japanese and Korean techniques, in line with the trajectory and vision of chef Rubén Hernández Mosquero. Together with his creative partner, internationally recognized sommelier Miguel Ángel Millán, they bring a perspective that ensures each gastronomic experience is highly personalized and meticulously curated. This approach has been one of the key factors behind EMi’s rapid rise within the Spanish gastronomic landscape—from its opening to earning a Michelin star in a short period of time, and now achieving its first Repsol Sun.
“We are very grateful to Guía Repsol for awarding us our first Sun; we are already working to obtain the second. This recognition adds to the others we have received in the last six months,” said Rubén Hernández Mosquero and Miguel Ángel Millán.
Since its inception, the restaurant has been recognized for its immersive tasting menu, which unfolds through a precise and personal narrative, accompanied by attentive front-of-house service and a carefully curated wine cellar. The combination of these elements has proven decisive in the Repsol Guide jury’s recognition of the experience as a whole.
The Repsol Guide awards one Sun to establishments you would recommend to a friend—and are already thinking of returning to. The distinction is based on the quality of the product and the intention to offer honest, coherent cuisine with potential for growth. These restaurants also stand out for attentive and professional service, as well as for a wine list that reflects curiosity and discernment.
The Repsol Guide awards two Suns to establishments that stand out for developing a concept in which the cuisine reflects maturity, potential, and ambition to continue evolving. They are distinguished by technical mastery and the careful selection of the finest ingredients. In addition, they offer impeccable service that ensures fluid and natural attention, along with a thoughtfully curated wine cellar. The list of award winners for the 2026 edition has been compiled by nearly seventy inspectors—highly knowledgeable experts in the gastronomic offerings of their respective regions—who travel extensively to every corner of Spain’s autonomous communities.
The Cuisine: An Autobiographical Menu Joining Nordic Sensibility, Japanese and Korean Technique, and Extremaduran Memory
EMi is the first personal project of chef Rubén Hernández Mosquero, trained at Taberna del Alabardero and with over a decade of experience in some of the world’s most influential kitchens, including Noma, Geranium, Azurmendi, and Il Ristorante Luca Fantin. He has served as head chef at minibar by José Andrés and at Atomix, where he also led the R&D department.
From this journey emerges an intimate and deeply personal proposal that brings together Nordic sensibility, Japanese precision, and Korean intensity, while also drawing on the memory of his home cooking: game, stews, and broths that shaped his childhood in an Extremaduran household. The result is an autobiographical menu that speaks of both technique and emotion.
Among the emblematic dishes on the menu are the nigiri “raro, como yo” (“rare, like me”), a combination of rice, homemade nori oil, and prawns that nods to the Korean crispy snack *gim bugak*; hamachi cured for three to four days, served with spinach, watercress, radish flower, sea grapes, citrus caviar, and fermented tomato; and chawanmushi prepared with egg, homemade seaweed broth, and whole blended foie gras, cooked to achieve a silky texture and accompanied by mushroom duxelle and native lobster.
An experience for twelve guests: intimacy, dialogue, and a space designed to observe and take part.
Located at 64 Gaztambide Street, the more than 450 m² space is distributed across two floors: 220 m² at street level, featuring a 12-seat counter facing the open kitchen, a private table for up to six guests, a relaxed lounge area to conclude the experience, and a visible wine cellar; and 250 m² on an upper floor dedicated to fermentation and development.
EMi’s design is a fundamental part of the project: an architectural and artistic manifesto where gastronomy merges with design, art, and sustainability. The technical project was led by engineer Eduardo Michavila, responsible for some of the country’s most emblematic restaurants.
Every corner has been conceived to evoke emotion and support the culinary narrative—from exclusive works by artist Mr. Piro to the organic sculptures of Michel Vecchi and the handcrafted ceramics of Brokken Ceramics, ACME, Stefan Andersson, and glass artist ZelmerOlsen.
The Wine Cellar: Over a Thousand References and Three Pairings That Express Layers, Heights, and Nuance
In the dining room, Miguel Ángel Millán, one of Spain’s most influential sommeliers, oversees a wine cellar comprising more than 1,000 references and around 3,000 bottles in constant evolution. His liquid proposal is conceived as a dialogue with the cuisine, amplifying the menu’s narrative through a selection that brings together champagne, emerging producers, great classic regions, and hard-to-find labels.
EMi offers three pairing options, designed to accompany the menu at different levels of complexity, interpretation, and depth:
Lirios, a precise, fresh, and balanced pairing that pays tribute to the Lusitanian iris—a flower that grows only in Rubén’s hometown. It is the purest and most direct option: wines that accompany without overpowering, crafted to enhance the menu’s narrative through harmony and sensitivity.
Nubes, where the wings begin to unfold. In this pairing, Millán plays with layers, nuances, and wines of greater aromatic and textural breadth. A proposal that allows guests to “fly” a little higher, exploring diversity and deepening the liquid interpretation of each course.
Estratosfera, the highest flight. This pairing draws from the very symbol Millán wears embroidered on his back: wings representing the creative impulse to let go and dare to go beyond. It is a journey through iconic references, singular wines, and nearly unrepeatable bottles, selected to elevate each dish and unlock a new layer of emotion. For those seeking a unique, elevated, and thrilling liquid experience—where every glass is a treasure.
Together, these three proposals allow the experience to be tailored to different levels of intensity and bring guests closer to Millán’s personal vision of harmony between cuisine and wine.
A Trajectory That Confirms the Strength of the Project
The recognitions obtained in less than a year—both nationally and internationally—confirm EMi’s impact as one of the most influential openings of the year.
In a remarkably short time, the restaurant has gone from being one of the most anticipated launches of 2025 to establishing itself as a distinctive voice within contemporary haute cuisine, faithful to a vision that unites technique, sensitivity, and emotion. Its first Repsol Sun thus joins an upward trajectory that reaffirms the solidity of the project.
About Rubén Hernández Mosquero
Rubén Hernández Mosquero (Reina, Badajoz) is a chef from Extremadura raised in Alcobendas, with a strong foundation in both classical and contemporary cuisine. He trained at Taberna del Alabardero in Seville and has worked in some of the most influential culinary temples in the world, including Noma, Geranium, Azurmendi, Il Ristorante Luca Fantin in Tokyo, and Minibar by José Andrés.
His most recent role as Head of R&D at Atomix (New York) was instrumental in positioning the restaurant at number 6 on The World’s 50 Best Restaurants list and as Best Restaurant in North America on two occasions. In 2025, after more than 15 years of international experience, he returned to Madrid to shape his most personal and ambitious project to date: EMi.
About Miguel Ángel Millán
Miguel Ángel Millán (Madrid) is one of the most respected and awarded sommeliers on the international scene. He began his career in hospitality in a self-taught manner, combining work and training from the outset. He has pursued his education at institutions such as the Madrid Chamber of Commerce, Wine Studio (WSET), and the Court of Master Sommeliers in the United Kingdom, while also working closely with key figures in the wine world.
Throughout his career, he has overseen the wine programs of some of the country’s most emblematic restaurants, including the former Jockey, Santceloni, Kabuki Wellington, and DiverXO, where he served for six years as head sommelier. His creative approach, deep technical knowledge, and ability to evoke emotion through wine earned him the 50 Best Beronia World’s Best Sommelier Award in 2023—one of the most prestigious recognitions in the world.
About EMi
EMi is the first personal project of chef Rubén Hernández Mosquero—a fine dining restaurant with a contemporary vision and nomadic spirit, where the philosophy of New Nordic cuisine converges with Japanese and Korean techniques, all closely tied to the flavors of his childhood. The cuisine is built primarily around seasonal, locally sourced ingredients.
Located at 64 Gaztambide Street, the more than 450 m² space is distributed across two floors: 220 m² at street level, featuring a 12-seat counter facing the open kitchen, a private table for up to six guests, a relaxed lounge area to conclude the experience, and a visible wine cellar; and 250 m² on an upper floor dedicated to fermentation and development.
The gastronomic proposal is structured around a single tasting menu that includes snacks, cold and hot dishes, and a carefully curated sweet course. The cuisine is rooted in strong technical foundations, with a notable emphasis on broths, ferments, and seaweeds, and a predominant use of seasonal, nationally sourced products.
