Huesca has had to wait six years to add a new name to theMichelin Guide. Fendo has broken that drought with its entry into the 2026 edition and has placed the restaurant on the central Heredia street among the new names in national haute cuisine.
At the head of the project are Christian Mor, in the kitchen, and Eneko Silva, head of the dining room and cellar. Its incorporation into Michelin is also the first entry of a new restaurant in the city since 2019. Together they have shaped a proposal far from traditional formats, which adapts every day to what the fish market, the orchard and the market offer. Technique, creativity and the freedom to work with the product have marked the course of the restaurant from the beginning.
A PROPOSAL THAT IS BORN FROM HUESCA
The project understands gastronomy as a tool to reactivate the pulse of the city and demonstrate that from Huesca it is also possible to excite, surprise and compete in the great gastronomic leagues. Its arrival at the Michelin Guide, after breaking a silence of six years, is not intended as a point of arrival, but as recognition of a philosophy in which passion, product and technique come together to transform the experience around the table.
Michelin inspectors have highlighted the solidity of its tasting menus and a cuisine in which technique, memory and product coexist. Among its most recognizable dishes is the now iconic fried egg and bay fish croquette, a bite that concentrates all the strength of gastronomic memory, or the steak tartare on crispy potato ingot, another of the creations that define Fendo’s personality.
A WINERY WITH ITS OWN IDENTITY
In the dining room, Eneko Silva is committed to a winery that is far from corseted pairingsand built around small producers and references with their own identity. A dynamic selection that seeks to accompany and enrich the work of Christian Mor, maintaining the same spirit of freedom that defines cuisine.
With its entry into the Michelin Guide 2026, Fendo has thus boosted its meteoric journey and has returned Huesca to the prominence it deserves within the country’s great gastronomic itineraries. Seven years later, the capital of Huesca once again has a new voice in Michelin. And Fendo arrives ready to make himself heard.
