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The best tapa in Galicia is "Falsa Gyoza de Calamar, stuffed with a squid stew in its ink, two mouthfuls of flavour and freshness that recreate the aromas of the Galician sea", created by Sheila Barbeito, chef at Roots Coruña, located in the city of A Coruña.
Rubén González, chef of the establishment El Cafetín, located in Pontevedra, is the second winner, with the tapa "Vacalao du crú ao cociñao", which fuses sea and mountain; cow and cod: made with a cod spine accompanied by a tartar of Galician blonde, cod loin confit with coastal herbs, plus a codfish fillet with its pil-pil and cured veal.
Meanwhile, Paco Gómez is in third place in the competition, for "Garbeo da sardiña", a preparation on a rice paper base with pieces of mango, sardine, white chestnut garlic cream and crowned with a kizami sardine fillet and lilac onion, which can be enjoyed at the A Feira Restaurant in Ourense.
Likewise, Ana Méndez, director of Galicia Calidade, said "from Galicia Calidade we are delighted to support this Championship of tapas made with several of the products that carry the seal of guarantee, which helps us to promote and publicise our brand, which has been certifying companies and producers in our region for more than 25 years. Furthermore, the participation in the competition of juries from all over Spain means that Galicia Calidade continues to be recognised nationally as a certificate of excellence".
Participants receiving special awards
The organisation of the Championship, together with the Diputación de Ourense, have made an effort to reward the diversity of the gastronomic proposals presented by the chefs, which has allowed to award ten special recognitions.
Daniel del Toro, president of the jury, said "we have seen very interesting, original proposals of great quality and technique, which honour the gastronomic richness of Galicia, which is why the entire jury decided to award a Special Mention" to Restaurante Kero, located in Vigo, represented by Juan Carlos Peret, for his creation "Kero Navalla", which received a diploma and a gift from Equip Hotel.
Galicia Quality Award, recognition for the good use of certified products of the Galician food brand has been for La Zapatería del Abuelo, located in Ourense. Beatriz Alcalá received the diploma and a basket of products from Ana Méndez, director of Galicia Calidade.
The most innovative tapa in Galicia was created by Judicael Romero, from Vioncas Bake, located in Vigo. María Caldelas, manager of La Central Heladera, presented a voucher for products and a diploma.
The prize for the tapa pairing with beer went to Restaurante BaceLó, located in Ferrol (A Coruña), for the creation "Antojito Ferrolano" by Alejandro Martínez and Mar Lago, who won a visit to the Mega museum, a prize presented by Pedro López, trade marketing Horeca of Estrella Galicia, the official beer of the Championship.
The prize for the sustainable tapa went to Gersón Iglesias, from the Erva Restaurant (Hotel OCA) located in Allariz (Ourense), for the creation of the tapa "Mimá! Berenxena, poti poti e Shiitake de Trives", made with recycled products. Ana Gato, CEO of Embruxo, presented the winner with a diploma and a pack of EVOO.
The prize for the most traditional tapa was won by Samuel Moreno from Restaurante O Campanario, located in Nogueira de Ramuín (Ourense), who received the award and a pack of products from Martín Touceda, head of CienPorCel.
The most beautiful tapa in Galicia is "Da cepeira ó folecho", created by Martín Fernández, from Bágoa Gastrobar, located in Ourense. Carmelo Aunión, director of Hitcooking Gastro Magazine, presented the winner with a trophy, diploma and a ham courtesy of Majada Pedroche.
The prize for the tapa pairing with white wine went to Antón Castro, from Casa Gaibor, located in Guitiriz (Lugo). The diploma and wine packs were presented to the winner by Jorge González, head of Casal de Armán.
Óscar Galandum from Taberna Bardancas, located in Cariño (A Coruña), won, with his creation "Pret a Papar," the prize for active participation in social networks, which consists of a diploma and products from Alicia's Cake (handmade desserts in glass) presented by Alazne Aguirre.
The prize for the tapa pairing with red wine went to La Estación de Lomán, located in Ourense, for the creation of "Ladecal Caldelá", prepared by Juan Varela, who received a diploma and wines presented by Jorge González, head of Casal de Armán.
