La Finca by Susi Díaz Shines Brighter Than Ever with Third Repsol Sun

Once again, Alicante province has made significant strides in Spain's culinary scene. Recognition for the hard work and dedication of its culinary professionals continues to grow. Susi Díaz, a standout figure at the 2025 Repsol Guide gala, exemplifies this excellence. Her restaurant, La Finca, has deservedly earned its third Repsol Sun.

It joins Bagá, run by Pedro Sánchez from Jaén, as the only two restaurants in Spain to achieve this distinction in 2025. The announcement was made at the Repsol Guide gala held in Tenerife, two years after Alicante hosted the event, marking the first time it was held outside the Basque Country.

Alicante, now Spain's Gastronomic Capital, has welcomed further good news with La Ereta by Dani Frías and Open by Alberto Calleiros and Javier Prados each receiving their first Repsol Sun. Ossadía in Dénia, led by Carlos G. Moreno, also enters the prestigious guide.

Susi Díaz, a celebrated veteran chef with 35 years of culinary experience, remains a central figure. Her "emotional cuisine," as described by the guide, has been widely praised. "Creating dishes from memories is more important than looking to the future. My grandmother's pickled mackerel recipe made me happy, and I've updated it with modern techniques and precise timing, fully respecting the product to awaken diners' senses," Díaz explained.

Among the Repsol Guide's newcomers, two Alicante restaurants had long been tipped for recognition. Chef Dani Frías, whose restaurant La Ereta enjoys a spectacular location at the foot of Santa Bárbara Castle overlooking Alicante, had been awaiting this accolade.

Frías offers Alicante cuisine using local ingredients, uniquely enhanced by modern culinary techniques. "Each dish in our tasting menu pays tribute to Alicante's land and sea," he shared on social media.

Another notable achievement is the first Repsol Sun for Open, located near Alicante's Central Market. Its open kitchen concept, from which it derives its name, offers diners a transparent culinary experience. Alberto Calleiros from Granada and Javier Prados from Madrid first met at Nou Manolín, where their friendship and culinary partnership began.

Throughout its existence, Open has remained a culinary staple in Alicante, known for its unique combinations of flavours and textures. Its signature dish, a red tuna catalana, is a must-try for newcomers and regulars alike.

Visitors are encouraged to explore other innovative dishes such as grilled razor clams with garlic pil-pil, smoked eel blanquet with cauliflower and mushrooms, or cod meatballs with blanquet and gazpachuelo sauce, all reflecting the restaurant's humble yet daring culinary approach.