Rubén Miralles

Chef Rubén Miralles' culinary philosophy is deeply rooted in the concept of "territory as the protagonist," a testament to his unwavering commitment to local and seasonal produce. He firmly believes that the finest ingredients, sourced from Vinaròs, the nearby fish markets (lonjas), and local orchards (huertas), are the foundation of exceptional cuisine. This philosophy not only dictates his ingredient selection but also underpins his ability to offer high gastronomy at remarkably accessible prices, making the Michelin experience more inclusive. He emphasizes that the cost-effectiveness comes from leveraging local resources, rather than compromising on quality or ambition. Miralles embraces a modern and contemporary vision, skillfully blending the essence of his Mediterranean roots with global influences. His travels inspire him to integrate diverse flavors, from Arab to Peruvian and Asian, creating what he enthusiastically describes as a "daring mix." This fusion is not merely an addition but a thoughtful adaptation, where international dishes like Japanese ramen are reinterpreted using locally sourced ingredients, showcasing an inventive dialogue between tradition and modernity. His inclusion in the 'We’re Smart Green Guide' further highlights his dedication to incorporating vegetable products and sustainable practices. Beyond the plate, Miralles maintains a transparent and pragmatic approach to the business of fine dining. He acknowledges the complexities and challenges of running a Michelin-starred restaurant, openly discussing the significant operational costs, particularly personnel, which he states accounts for 40% of his restaurant's expenses. This transparency underscores his belief in valuing both the culinary experience and the sustainability of his enterprise. His ambitious plans to relocate to a larger, sea-view establishment further illustrate his vision for growth and continued evolution within the gastronomic landscape, always with the paladar of the diner as the ultimate protagonist. Chef Rubén Miralles' signature approach is characterized by a "modern and contemporary vision" that fearlessly integrates global flavors with profound respect for local produce. His technical style is a masterful blend of tradition and innovation, where precise cooking techniques, deep broths, and meticulous preparations converge to create dishes that are balanced, elegant, and bursting with flavor. He actively seeks to transform the "potential of market cuisine" into gastronomic experiences filled with surprises, sensations, and tastes. His technical artistry shines through his ability to adapt international culinary concepts using ingredients from his native Vinaròs and the surrounding region. An exemplary showcase of this fusion is his endeavor to recreate dishes like Japanese ramen, but with a distinct local twist, utilizing regional produce. Miralles' plating is an extension of his philosophy, focusing on the integrity and inherent flavor of each ingredient, presented in thoughtful compositions that engage all the senses. His menus promise a journey where raw materials find new forms and expressions, always prioritizing the diner's palate. Among his legendary signature dishes that exemplify this approach are: the deeply personal "Callos iaia Erotis," a recipe learned from his grandmother; the refined "Carpaccio de langostino de Vinaròs y ensalada de mar," highlighting local seafood; the innovative "La tomata de penjar en salmorejo natural y fermentado"; the unique "Ostra al vapor, piparra y aire cítrico de remolach"; the reinterpretation of a classic, "Arròs a la llauna"; the daring "Helado de pak choi, leche de almendra y anchoa"; and his creative twist on a local specialty, "Nuestra versión del 'Cremaet de Vinaròs' y algarroba."

Career

• Cocinero at Sancho Panza, Alcossebre
• Jefe de cocina at Rojo picota, Peñiscola
• Jefe de cocina at Mandarina, Peñiscola
• Gerente chef at Rubén Miralles, Vinaròs

Mentored by Abuela Erotis.