RAMÓN FREIXA SHINES AGAIN WITH TWO MICHELIN STARS FOR HIS RESTAURANT RAMÓN FREIXA ATELIER
Ramón Freixa Atelier, opened just five months ago in Madrid’s Golden Mile, cements its position on the Spanish gastronomic scene thanks to this recognition from the Red Guide.
• Atelier offers an intimate, technical and deeply personal proposal, developed in front of an open kitchen and based on an avant-garde concept rooted in tradition.
• The experience is built around two tasting menus —one of them vegetarian— where each course combines product, technique and emotion. The restaurant is open from Wednesday to Saturday, for dinner service only.
• The project receives two Michelin stars, along with another 4 restaurants awarded the same distinction, at the 2026 Michelin Gala held tonight in Málaga.
Málaga, 25 November 2025. Ramón Freixa has received two Michelin stars at the 2026 Michelin Gala held tonight in Málaga for his new project, Ramón Freixa Atelier, located in the heart of Madrid’s Golden Mile.
Opened just five months ago, Atelier represents the chef’s most intimate and personal project: “Atelier is not born from an idea, it is born from a dream. It is cooking with freedom and creating without limits. It is my way of continuing to move forward, without forgetting why I began: cooking to make people happy and being happy while cooking.”
The restaurant opened last July, following the end of Freixa’s 15-year collaboration with Hotel Único in Madrid, where his former restaurant Ramón Freixa held two Michelin stars. The chef explains that leaving that project behind was a natural evolution, and that he felt the excitement of starting again and creating from scratch a space that reflects who he is today. Along this journey, his husband, David del Castillo, played a fundamental role, participating in the design of every detail of the new project.
Moved by the recognition, Freixa stated on stage: “For the guide to value our work is an honor, but above all, it confirms that what we feel when we cook reaches the diner. My gratitude goes to my team, for their admirable dedication, and to those who sit at our table seeking more than just dinner. And also to David, who has been both compass and support in this new project.”
Atelier unfolds in a space facing an open kitchen, allowing diners to closely observe a gastronomic process that embodies his philosophy: product, technique and emotion. On this foundation, the experience is built around two tasting menus —Origen and Origen Vegetalia— the latter entirely vegan. In them, Freixa’s cuisine is expressed in its most intimate form, embracing an avant-garde spirit born from tradition because, as he states, “without tradition, there is no avant-garde.”
The restaurant opens exclusively from Wednesday to Saturday in the evenings and is run by a team of 12 people, both in the kitchen and dining room, to deliver a profound and intimate gastronomic experience.
Atelier receives 2 stars among the XX awarded in Spain, being one of the XX awarded in the capital.
About Ramón Freixa
Ramon Freixa grew up surrounded by the smell of flour, pretending to help in his grandparents’ bakery in Castellfollit de Riubregós, near Barcelona. As a child, he began preparing his first desserts with them. His parents later opened a restaurant, and he began traveling with them, having the fortune of dining at his first three-Michelin-star restaurant at just seven years old, becoming a young foodie. With his father, Josep María, also a great cook, cuisine was always in his DNA.
In 2009, Ramón moved to Madrid, leaving behind the family restaurant Racó d’en Freixa in Barcelona —which held one Michelin star and which he had led since 1998, when his father passed him the baton— to launch Ramón Freixa Madrid inside Hotel Único. Just a few months after opening, in October 2009, he received his first Michelin star, followed by the second in 2010. The following year, in 2011, he was awarded Three Soles by the Repsol Guide.
Over the course of his career, the Catalan chef Ramón Freixa has become one of the leading figures in avant-garde cuisine, both nationally and internationally. His trajectory is backed by numerous awards and distinctions, as well as extensive work as a culinary instructor and consultant around the world.
His cuisine is shaped around three fundamental pillars: product, technique and feeling. From the simplest preparations to the most complex, the product is always the starting point. Freixa works from tradition while continuously experimenting to create dishes that surprise, move and, above all, delight. For him, cooking is a way to make people happy.
Throughout his career, he has expressed his gastronomic vision in four books. His most recent title, Cocinar Felicidad, brings together nearly 60 creations explained in detail across more than 350 pages, along with the principles that inspire his creative process. His previous publications —El pa, l’oli i el vi (1998), Mano de cocinero (2004) and Secuencias (2014)— round out a solid contribution to the culinary publishing world.
He also leads his own catering service, Ramón Freixa Catering, created in partnership with Life Gourmet and operating in exclusive venues such as Madrid’s Teatro Real, Palacio de Linares, ABC Serrano, Club de Tiro de Madrid and Castillo de Viñuelas, among others.
In 2025, Ramón Freixa takes a new step in his career with the launch of his most personal project: the opening of two restaurants —Atelier and Tradición— in the heart of Madrid, both of which continue his commitment to a cuisine driven by roots, creativity and emotion.
Ramón Freixa Tradición, in turn, is the chef’s other major project, offering a cuisine that pays homage to product and heritage. Tradición shares the same 600-square-meter venue as Atelier on Velázquez 24, yet both restaurants operate completely independently, with separate kitchens, concepts and teams.
ALL YOU NEED TO KNOW
Ramón Freixa Atelier
Wednesday to Saturday / 8:30 p.m. to 12:30 a.m.
www.ramonfreixaatelier.com / @ramonfreixaatelier
PRESS CONTACT
MATEO&CO
Beatriz de la Fuente / beatrizd@mateoandco.es / +34 696 044 148
