To celebrate 100 years of Cavas Mestres, EMi in Mexico joins four other renowned Spanish Michelin chefs
- Yesterday, EMi participated in a commemorative event marking the centenary of Cavas Mestres, held at Quintonil, one of the world’s top restaurants according to the 50 Best Restaurants list.
- Rubén H. Mosquero and Miguel Ángel Millán traveled to Mexico to cook at Quintonil, alongside chef Jorge Vallejo, bringing a taste of contemporary Spanish haute cuisine to one of the world’s most acclaimed dining rooms
- Mosquero presented two of EMi’s signature dishes, while Millán curated their harmony with historic selections from Cavas Mestres. The first, Foie flan with lobster, mushrooms, and duck, was paired with two degüelles from Cavas Mestres: Cavateca Mas Via 2002 (degüelle 2025) and Cavateca Mas Via 2002 (degüelle 2022). The second, a sweeter creation — Matcha, truffle, ceps, and shio kombu — was matched with Cavateca Mas Via 1998, creating a dialogue between umami, texture, and the wine’s aged complexity.
- The event brought together five Spanish Michelin-starred projects: EMi (Madrid, 1 MICHELIN star), ABaC (Barcelona, 3 MICHELIN stars), Casa Marcial (Asturias, 3 MICHELIN stars), Culler de Pau (Galicia, 2 MICHELIN stars), and Barro (Ávila, 1 MICHELIN star).
Mexico City, Friday, March 13, 2026 – EMi, the Madrid-based restaurant led by Rubén Hernández Mosquero and Miguel Ángel Millán, participated yesterday in the celebration of the 100th anniversary of Cavas Mestres at Quintonil, the Mexican restaurant awarded two MICHELIN stars and currently ranked third in The World’s 50 Best Restaurants.
This synergy comes naturally: Miguel Ángel Millán explains that he has maintained a close relationship with the winery for years. “It is a winery I admire for the quality of its wines and for the values it represents: timeless wines, free from fads or trends, faithful to their own style and identity. Values that we share and that have accompanied us throughout our careers, culminating in our collaboration for the Centenary of Mestres.”
EMi presented two of its most representative dishes: the first, Foie flan with lobster, mushrooms, and duck, and to close the menu, Matcha, truffle, ceps, and shio kombu. The dishes were paired with two degüelles from Cavas Mestres: Cavateca Mas Via 2002 (degüelle 2025) and Cavateca Mas Via 2002 (degüelle 2022), while the dessert was matched with Cavateca Mas Via 1998. Some of these vintages were exceptionally opened outside private collections, reinforcing the connection between culinary technique and winemaking tradition.
Rubén Hernández and Miguel Ángel Millán comment: “It has been a very rewarding experience to carry out these services in collaboration with esteemed colleagues whom we admire and respect, no less than at Quintonil and with the wines of Mestres. A winery whose values and philosophy we share.”
Quintonil hosted the gathering, which paid tribute to 100 years of viticultural tradition of the Mestres family.
“It is always a privilege for us to welcome colleagues who bring interesting and different proposals; projects that invite us to think and feel what we often forget in daily life. It is about sharing these special moments with fellow chefs, and this event is undoubtedly one of them. Being connected with such valuable people—from long-time friends like Rubén, to the new friendships formed with visiting chefs—is, above all, an honor and a pleasure. Having them in our home to learn a little about Mexican culture and who we are is truly rewarding. It is a joy to host them and witness their amazement at products and techniques they may not know, giving us the honor of sharing a piece of our essence,” affirms Jorge Vallejo.
In addition to Rubén Hernández Mosquero, the event brought together five Spanish Michelin-starred chefs: Iñaki Aldrey (ABaC), Carlos Casillas (Barro), Mariano Espinoza (Casa Marcial), and Javier Olleros (Culler de Pau). Each restaurant presented a signature dish as part of a 13 course tasting menu inspired by their region and contemporary Spanish cuisine.
Centenary of Mestres Pairing Menu:
- Melon with Ham •
ABaC – Iñaki Aldrey
• Textures of Roasted Vegetables with Smoked Sardine •
ABaC – Iñaki Aldrey
L’ASSEMBLATGE 13-14-16 GR
- Lettuces from Tepotzotlán, Sikil Pak, Queso Cuadro and Celery Root Bushi •
Quintonil – Jorge Vallejo
VISOL 2018 BN JÉROBAM
- Galician-Style Scallop •
Culler de Pau – Javier Olleros
CAVA MAS VIA 2005 GR 23 MAGNUM
- Tiger Mussel •
Barro – Carlos Casillas
ELENA DE MESTRES 2020
- Grilled Green Beans, Hake Essence and Mushroom •
Casa Marcial – Mariano Espinosa
CAVATECA MAS VIA 2000 GR/22 MAGNUM
- Battered Escamoles, Tomato and Guajillo Broth •
Quintonil – Jorge Vallejo
CLOS DAMIANA 2009 GR
- Foie Flan, Lobster, Mushrooms and Duck •
EMi – Rubén Mosquero
CAVATECA MAS VIA 2002 (degüelle 2025) – CAVATECA MAS VIA 2002 (degüelle 2022)
- Chard with Three Broths •
Culler de Pau – Javier Olleros
CAVATECA 1985 GR 22 MAGNUM
- Trout, River Aroma, Spring Juice, Seed and Yeast Crunch •
Casa Marcial – Mariano Espinosa
CLOS DAMIANA 2012 GR 25 MAGNUM
- Duck Royale with Roasted Pumpkin Cream, Black Garlic and White Garlic •
ABaC – Iñaki Aldrey
CAVATECA MAS VIA 1997 GR 21 MAGNUM
- Pumpkin Macaroni, Vanilla and Cocoa Mucilage •
Barro – Carlos Casillas
CAVATECA MAS VIA 2003
• Matcha, Truffle, Ceps, Shio Kombu •
EMi – Rubén Mosquero
CAVATECA MAS VIA 1998
The centenary of Cavas Mestres was conceived as a tribute to time, patience, and the shared pursuit of excellence between cuisine and wine. Twelve Michelin stars gathered at a single table to celebrate a century of history and a way of understanding gastronomy through precision, identity, and the dialogue between culinary cultures.
About EMi
EMi is the first personal project of chef Rubén Hernández Mosquero, a fine-dining restaurant with a contemporary vision and a nomadic spirit, where the philosophy of New Nordic Cuisine meets Japanese and Korean techniques, all strongly linked to the chef’s childhood culinary memories. The kitchen focuses primarily on seasonal Spanish products.
Located at Calle Gaztambide 64, the space spans over 450 m² across two floors: 220 m² on the ground floor, featuring a 12-seat counter in front of an open kitchen, a private table for up to six diners, a relaxed area to conclude the experience, and a visible wine cellar; plus 250 m² on the upper floor dedicated to fermentations and culinary development. The gastronomic proposal is structured around a single tasting menu that includes snacks, cold and hot dishes, and a carefully curated sweet section, combining strong technical foundations, the use of broths, ferments, and seaweed, with a majority of seasonal Spanish products.
About Quintonil
Quintonil, led by Jorge Vallejo, is one of Mexico’s most internationally recognized restaurants, celebrated for its focus on local ingredients and contemporary reinterpretations of Mexican cuisine. The restaurant aims to express the flavors of Mexican produce through a personal lens. Quintonil has been awarded two MICHELIN stars and currently ranks third in The World’s 50 Best Restaurants.
About Cavas Mestres
Cavas Mestres is a sparkling wine house renowned for its gastronomic profile and affinity with fine dining, present in the wine programs of some of Mexico’s most important restaurants. This year, Mestres was selected as the Official Sparkling Wine for the MICHELIN Guide ceremonies in Mexico.
Everything you need to know
Calle Gaztambide, 64 – Madrid
www.emimadrid.com
@emirestaurantemadrid
Tasting Menu €195 (pairing option available)
Tuesday to Saturday. Closed Sundays and Mondays
PRESS CONTACT
For interviews, features, or inquiries:
Belén Lozada
belenl@mateoandco.es / M: +34 644 12 16 45
