The Valencian restaurant of Mar Soler and Alberto Alonso, characterized by completely transforming its menu with each season, obtains recognition from the prestigious national guide, after a long history of dedication to the product, the producers, and the rhythms of nature. The Repsol Sun joins other outstanding achievements of 2 Estaciones, such as the Bib Gourmand selection in the Michelin Guide, the Sustainable Gastronomy award granted by Hostelería Valencia in 2025, and its silver star in the Wine Star List, within the shortlist category.

After a decade of experience in the city of Valencia, the restaurant ‘2 Estaciones’ has been distinguished with the Repsol Sun, one of the most relevant gastronomic awards on the national scene. The award recognizes the work that Mar Soler and Alberto Alonso have developed during all this time, leading a project that has managed to consolidate its own honest identity, deeply connected with the land and nature. Long before words such as seasonality, season, or proximity began to gain popularity in the restaurant industry, 2 Estaciones was already working under a very specific philosophy of respect for its environment. An approach that now receives the backing of the reputable Repsol Guide.

One of the greatest singularities of 2 Estaciones, in the central Ruzafa neighborhood, is that each change of season on the calendar translates into a complete renovation of the menu, the space, and its visual identity. Mar and Alberto were clear from the beginning that they wanted to create a concept with the character of the city, but one that would be carried away by the cycles of nature. “The Repsol Sun is an achievement and a great joy, because it is always comforting to have our work recognized. It gives us strength and desire to continue adding many seasons with our clients,” they explain now, after obtaining the Sun. “It is an endorsement for all the people who are part of the project, following a path in search of quality, honesty, and craftsmanship; being responsible and consistent with our way of seeing cuisine, hospitality, and life,” they add.

The Repsol Guide Sun is one of the main gastronomic awards in Spain. It recognizes restaurants that stand out for the quality of their cuisine, their personality, their consistency, and their ability to offer a complete experience to the diner. In that sense, the Repsol Guide defines a restaurant that has 1 Sun as “one that you would recommend to a friend and to which you are already thinking of returning many times. The quality of the product and the intention to elaborate an honest and coherent cuisine that grows over time are a premise. The Suns have an attentive and professional service, as well as a winery with concerns. It justifies traveling kilometres, or stopping to get to know it in the middle of a trip.” All of this also represents a good description of 2 Estaciones.

This is 2 Estaciones, the restaurant that listens to nature…

Mar Soler and Alberto Alonso are the foundation of a project that was born ten years ago in Valencia and that has turned the passage of time into its main creative engine. We are facing a restaurant with a changing cuisine, in which each season transforms not only the dishes, but also the space and the way of relating to the diner. The commitment to local producers is extremely important, with whom the chefs maintain a relationship of trust and complicity, to the point that they have dedicated a book to them where they are honoured (Libro de Productores). Beyond the stoves, their philosophy is also based on respect, craftsmanship and commitment to the environment, values that are reflected in the care of textiles and the choice of local ceramists.

The result of both cuisine and good service offered by 2 Estaciones is possible thanks to the team that Mar and Alberto have. In fact, Mar herself introduces them one by one, reflecting the affection that prevails in the team: “Óscar Villanueva, our wonderful sommelier and king of the dining room, our man from Hellín, with a heart that is greater than his professionalism, which is a lot; Tatiana Hurtado, in Game of Thrones she would be the hand of the queen, she dances between the dining room and the kitchen so that everything works; Adrián Olmeda, who lovingly cooks the hake that you enjoy so much and skillfully kneads the breads, and he’s not Alberto’s brother even though they look alike!; and Roberto Ferrer, with precision, delicacy and method, he is responsible for the desserts being what they are, the perfect ending to enjoy each season.”

That way of working, so linked to people as well as to the product, is also reflected in the organization of the restaurant. At 2 Estaciones, sustainability is transversal and reaches the team itself: the project prioritizes work-life balance and well-being, so it only opens four days a week, from Wednesday to Saturday for lunch and dinner service – and only exceptionally in busy times such as the main days of Fallas. This is a team that works almost like a family, since most of its members have been part of the project for years.

From there, the cuisine evolves to the rhythm of the season: approximately every three months the menu is renewed after a long process of research, testing and reflection that prioritizes the use and reduction of food waste. That philosophy can be seen both in the new additions and in the house classics – hake in pil pil sauce or beef from the Sierra de la Demanda – whose garnishes meet proximity criteria, and in the continuous work with local producers that marks the character of each season.

A Year of Recognition

The Repsol recognition puts the finishing touch to a year in which 2 Estaciones has only reaped the rewards of what it has sown. In November, Mar and Alberto also received the Award for Best Sustainable Gastronomy, awarded by the Valencia Hospitality Federation, which distinguishes projects committed to responsible and environmentally friendly management. Added to this is the silver star from the Wine Star List, an award that recognizes excellence in the selection, management and service of wine in restaurants throughout the country, within the shortlist category. In this sense, 2 Estaciones has a carefully selected and extensive wine cellar, in which its commitment to the fortified wines of Jerez and small projects with their own identity stands out.

The restaurant is also part of the Bib Gourmand selection of the Michelin Guide, which recognizes establishments with an excellent quality-price ratio and an honest and well-executed proposal. Taken together, these recognitions outline a coherent trajectory, built on respect for the product, the territory and a way of understanding gastronomy based on craftsmanship, constancy and commitment. Now, the Repsol Sun obtained keeps them on the same path to continue walking in search of a prestigious sustainable gastronomy in Valencia.

Report by ‘24/ 7 Valencia’ team

Article copyright ‘24/7 Valencia’

Photo: From left to right, Adrián Olmeda, Tatiana Hurtado, Mar Soler, Alberto Alonso, Oscar Villanueva and Roberto Ferrer.

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