GRUPO GOURMETS

13rd GourmetQuesos, The Best Spanish Cheeses Championship

2nd Spanish Gourmet Pizza Championship 1906 Red Vintage Beer

5th EVOO Tunnel / MAPA

The EVOO Tunnel is a space within "The Richest Country in the World" dedicated to the culture of Extra Virgin Olive Oil, where visitors can learn about and taste the differentiated quality brands of the Protected Designations of Origin and Protected Geographical Indications. Visitors will be able to find out about all aspects of each EVOO, tasting minority and singular varieties, organic extra virgin olive oils and the best EVOOs of the "Food of Spain" Awards of the Ministry of Agriculture, Fisheries and Food.

Banco de Alimentos

Salón Gourmets collaborates with Banco de Alimentos which is a non-profit charity whose purpose is to collect and distribute food for free to social organizations such as social canteens, residences or foster homes of the Community of Madrid. During Thursday, April 20, Banco de Alimentos de Madrid will be responsible for collecting donations from the exhibitors, that generosity grows year after year, at the 35 Salon Gourmets 2,800 kg of food were collected.Aldeas Infantiles is an organization that takes care of children and young people who are in a vulnerable situation. During Salon Gourmets, a group of volunteers inform about the actions carried out by the association, such as child protection, families at risk of separation or accompanying young people in their social and labor integration.Salón Gourmets also collaborates with the Ministry of Agriculture, Fisheries and Food (MAPA) as part of The Richest Country in the World by promoting the campaign "Nothing is thrown away here", which aims to minimise food waste and promote responsible food consumption.

Alimentosdespaña Area / MAPA The Tastiest Country in the World

#Alimentosdeespaña created by the Ministry of Agriculture, Fisheries and Food, which does not miss its annual appointment with Salón Gourmets through "The Richest Country in the World". It is a Gastronomic Space in which to enjoy show cooking, conferences and presentations with quality products of Spanish gastronomy. In addition to the traditional Wine Tunnel and EVOO Tunnel. All the products on display demonstrate year after year their commitment to quality and the environment, protected by their respective quality labels: Designation of Origin (DO), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Specialities Guaranteed (TSG).

Innovation Area

Nespresso Professional, Official Coffee of the 36 Salón Gourmets

Nespresso Professional, the Nespresso division that offers comprehensive coffee solutions for any type of business, will have a stand located in Hall 4 (4C12) where its Coffee Ambassador, Damián Seijas, will conduct two Masterclasses from Monday to Wednesday.From Monday to Wednesday, from 10:30 a.m. to 12:30 p.m., the Masterclass "Breakfast recipes, the reinterpretation of the classics" will take place, in which Damián will prepare delicious recipes for breakfast, reinterpreting the well-known Cappuccino, Flat White and Latte with the "Creations" coffee varieties, ideal for milk-based preparations.From Monday to Wednesday, from 4:00 p.m. to 6:00 p.m., all attendees will be able to enjoy the Masterclass "Cocktails with coffee with organic soul" and enjoy three coffee cocktails with the organic varieties of the Origins range of Nespresso Professional. During the rest of the day, all visitors will be able to taste their own delicious creations made with the 18 varieties of coffee available from the brand and discover the different models of Nespresso Professional machines.On Tuesday 18 at 5:30 p.m., on the Gourmets Stage (Pavilion 6), the show cooking will take place: "Quique Dacosta & Nespresso Professional: Coffee experience in the hall". The chef Quique Dacosta, with three Michelin Stars at his restaurant Quique Dacosta in Denia, among others, will make two desserts with coffee as the protagonist. Damián Seijas will pair these two creations with the new Reviving Origins Congo Organic coffee variety from Nespresso Professional. Using the pairing by affinity and by contrast, they will present us, by way of inspiration, two proposals to enhance the coffee experience in the dining room. In addition, all attendees will be able to taste some of the preparations that will be prepared on the spot and that will surely not leave the most demanding palates indifferent. 

Organic Exhibition Area

Children's Workshop

Since the I Taller de los Sentidos in the year 2000 the purpose has always been that non-professional could known the traceability of the food that was shown at differents workshops at Salon Gourmets.The Children's workshops, were developed with such objetive aimed at schoolchildren between 7 and 10 years old from the Community of Madrid. Children learn about the product in a closer way, seeing, touching and smelling as well as learning the basic principles of a healthy diet and of course, tasting their work, the funniest part of the workshop.The children will learn about the qualities of foods such as bread through the Bread Workshop organised by Horneo Fresh, the Tuna Workshop, convened by Balfegó, discovering the importance of this fish, the Meat Workshop, from PGI Galician Veal, where you will learn how they raise and feed their animals, as well as the different types of cheese in the Cheese Workshop, organised by GourmetQuesos.

Official inauguration of the 36 Salon Gourmets, International Fair of Quality Food and Beverages

 The inauguration will take place on April 17 at 11:00 am with an extensive tour of the 5 pavilions. The 36th SG will be inaugurated today by Luis Planas Puchades, Minister of Agriculture, Fisheries and Food, José Luis Martínez-Almeida Navasqües, Mayor of Madrid, Begoña Villacís, First Deputy Mayor and Deputy Mayoress of Madrid, Almudena Maillo, Councilor Delegate of Tourism of Madrid City Council, Orlando Leite Ribeirode, Ambassador of Brazil (Country of Honor) in Spain and  Serhii Pohoreltsev, Ambassador of Ukraine, accompanied by various national and regional institutions.

29th Ham Cutting Contest / Dehesa de Extremadura

3rd Burger Combat Hamburger Spanish Championship Gourmets / Lantmännen 2023

For the third year, Salon Gourmets is hosting the Burger Combat organised by Lantmännen Unibake and Grupo Gourmets, a battle between chefs looking to make their burger the best in Spain. The live competition measures the chefs´creativity in creating their premium burger recipe, as well as the most inventive combinations, presentation, harmony and innovation in the ingredients used. In addition to the bun from the Lantmännen Unibake group, the burger must also contain sauce, meat and other ingredients of their choice. From classic to avant-garde, this competition promises to elevate burgers to gourmet status.The winners are:1º: Mariana Hernández Medina, Restaurante El Baifo Street FoodSanta Cruz de La Palma (Tenerife), with Benahoarita2º: Sergio Sanz, de Pólvora (Madrid), with “Soft Shell Crab Burger”3º: Javier Almado, El 2 de Gastéiz (Vitoria-Gastéiz), with “La Vacuna 2.0”Most popular on Social Networks: Sergi Mateo Llado, Hamburguesería Paradise (Girona), with “La Amante”Jury:Daniel Salas: Founder of Cocinillas and gastronomic critic of El Español.Felipe Ruano: Presidente de ASEMACIñigo Urrechu: Chef and owner of Urrechu and Zalacaín restaurantsMikel Galán: winner 2º Burger CombatJuan Antonio de la Rica: Founder and owner Juancho´s BBQSergio Fernández: Chef La Fábrica GroupMaría Lo: Winner Masterchef 10Contestants:Mariana Hernández Medina- Restaurant El Baifo Street Food. Santa Cruz de La Palma (Tenerife)Sergi Mateo Llado- Hamburguesería Paradise. GironaSergio Sanz López- Restaurant Pólvora. MadridAlfonso Escolar- Restaurant Autocines. MadridJuan Manuel Giralda Álvarez- Tapas Camino de Santiago. CádizJavier Almado Márquez- El 2 de Gastéiz. Vitoria-Gastéiz. Álava

6th Best Asturian-Style Veal Cutlet, Cachopo Contest

Cachopo is a traditional dish of breaded beef stuffed with cold meat and cheese. In order to enhance this recipe and support those professionals who elaborate it with Asturian Veal, the Regulatory Board organisers this contest where any Spanish restaurant is welcome. Those interested fill up a registration and, during 8 weeks previously announced, receive at some point the visit of a representative of the organisation who, in an anonymous way, tastes the dish at the restaurant. From all the contestants the best 12 are chosen to prepare their recipes in Salon Gourmets facing a jury composed by gastronomic critics and top chefs. The jury will evaluate presentation, breading, originality, stuffing, meat texture and of course, taste. Prizes of €1200, €500 and €300 are the awards for the three best Asturian-Style Veal Cutlets (Cachopos) in Spain.If you want to take part in the 6th Best Asturian-Style Veal Cutlet, Cachopo Contest click on the link where you will find the competition rules and fill in the registration form. The deadline is open until 25 JanuaryWinner: 1º:  La Puerta de Cimadevilla (Oviedo)2º:  La Manzana Sidrería (Oviedo)3º:  La Sauceda (Buelles, Asturias)Jury:Sergio Rama      Chef and gastronomic advisor Roberto Capone  Chef and tv program collaborator Pilar Salas          Agencia EFERaquel Castillo    Gastronomic criticism at MetrópoliGoyo González    CommunicatorContestants:Asador de Bulnes (Madrid)Casa Aniceto (Jimenez de Jamúz, León)Casa Maroto (Gijón)El Gallineru (Villaviciosa)La Manzana Sidrería (Oviedo)La Puerta de Cimadevilla (Oviedo)La Sauceda (Buelles, Asturias)La Taberna Asturiana Zapico (Toledo)Misti Restaurant (Oviedo)Restaurante El Saúco (Gijón)Río Astur Sidrería (Gijón)Río Luz (Valladolid) 

Best Ham Sandwich Joselito 2023

XChef Challenge by 1906 Beers - Central Area

  The aim of the competition is to recognise the country's most talented chefs, who are also enthusiastic about being part of a community that acts to make a positive impact on society.It challenges chefs to demonstrate not only their skill and creativity in presenting a recipe, but also the background behind the recipe. Specifically, the aim is to reward those who can demonstrate the application of sustainable practices in their cuisine and their ability to transmit gastronomic value.Participants must create 1 gastronomic proposal of seasonal, fresh and authentic cuisine to be consumed at the bar, high table or as an aperitif, paired with one of the four varieties of the 1906 family.Winner:Enrique Zubillaga ("Lamadrid", Colmenar Viejo) - Puntas de espárrago blanco de temporada, carpaccio y esparraguesa de su tallo, with the 1906 Black Coupage.The Jury of the XChef Challenge - Central Area 2023 was composed by:Carles Ramon, restaurante Besta. Winner XChef Challenge 2021.Moncho Méndez, restaurante Millo. Winner XChef Challenge 2022.Alberto Granados, gastronomic journalist.Juan Vitón, Hijos de Rivera Beer Culture Technician.The finalists of the XChef Challenge - Central Area 2023 were:Carlota Lerma Valverde ("Baelo", Torrelodones) - Pericos De la Vega de Aranjuez, with the 1906 Reserva Especial.Enrique Zubillaga ("Lamadrid", Colmenar Viejo) - Puntas de espárrago blanco de temporada, carpaccio y esparraguesa de su tallo, with the 1906 Black Coupage.Luis Gonzaga Varas Calvo ("Azogue Viejo", Salamanca) - Torrija de manitas al curry, with the 1906 Galician Irish Red Ale.Sandra Lama Jiménez ("Alquimia", Valladolid) - Viaje a la India, with the 1906 Red Vintage.

2nd World EVOO Competition Salon Gourmets

4th Art of Knife Meat Cutting National Competition El Encinar de Humienta / Grupo Gourmets

XChef Challenge by 1906 Beers - National Final

 Desafío XCHEF by Cervezas 1906 is a competition organised by Estrella Galicia whose aim is to recognise the most talented and potential chefs in the country, who also show enthusiasm for being part of a community that acts in favour of having a positive and conscious impact on society.The 6 finalists of the different competitions held throughout the country present their gastronomic proposals in the final that takes place during the Salón Gourmets. The proposals presented must be paired with one of the 1906 family of beers. The winning chef receives a prize of €2,500 and a promotion plan from Estrella Galicia.Winner: Julen Bergantiños Santos. Islares, Bilbao: "Manitas de Porco Celta en salsa verde con kokotxa de merluza cántabra y arbeyos" (1906 Reserva Especial).The 2023 finalist contestants were:Jorge Gago- Restaurante A Maceta. Santiago de Compostela. Plato: "Xardiñas de San Xoán"(with Cerveza 1906 Reserva Especial).El Juliana. Vigo. Plato: "Arepa atlántica de gallineta Juliana Style" (with Cerveza 1906 Reserva Especial).Begoña Vázquez-Restaurante Regueiro da Cova. Verín. Plato: "Huevo, caldo de lacón y castañas" (with Cerveza 1906 Reserva Especial).Javier del Blanco- Restaurante Cocina con mimo. León. Plato: "Cocido y botillo...de León al Mundo" (with Cerveza 1906 Reserva Especial).Julen Bergantiños Santos. Islares, Bilbao: "Manitas de Porco Celta en salsa verde con kokotxa de merluza cántabra y arbeyos" (with 1906 Reserva Especial).Enrique Zubillaga. Restaurante Lamadrid (Colmenar Viejo, Madrid). Plato: “Puntas de espárrago blanco,carpaccio y esparraguera de su tallo” (con cerveza 1906 Black Coupage). The Jury for the National Final of the XChef Challenge was be formed by:Javier Olleros, chef and restaurant owner.Moncho Méndez,Millo restaurant and winner of the XChef Challenge 2022.Pablo Márquez, director of gastronomy at Madrid Culinary Campus and co-founder of Food Idea Lab.Carlos Ávila, Beer Culture technician Hijos de Rivera.

15th Oyster Opener-Écailleurs / Sorlut / Grupo Gourmets / Spanish Championship

Cider Pouring World Championship / Cider of Asturias

VIII Beer-Pouring Contest Estrella Galicia

This National Grand Final brings together the various champions of the regional competitions, making it a beer pouring championship of the highest level. The participants, who have already demonstrated their knowledge, skills and nerves of steel in past editions of their local competitions, compete on this occasion to decide who will be the new national champion.A jury made up of members of the Hijos de Rivera Beer Culture department and professional brewers, hoteliers and gastronomes selected according to the criteria of professionalism and experience established internally by Estrella Galicia, awards the title of "Best Beer Puller in Spain 2023" and a cash prize of 1,000 €.Winners:1º: David Quiros Garcia (Torrejon) Espacio Quiros2º: Ivan Cancela Javobo (Santiago) Bodeguilla de Santa MartaAcessit: Javier Quiros Garcia (Torrejon de Ardoz) Espacio Quiros Acessit: Judith Insua Martinez (a Coruña) Destapa Santa Clara

27th Wine Tunnel / MAPA

AlbariñoCabernet SauvignonChardonnayGarnacha BlancaGarnacha TintaGodelloGracianoMalvasiasMazueloMenciaMerlotMonastrellMoscatelesPalomino FinoPedro XiménezPinot NoirSyrahTempranilloVerdejoViura MacabeoXarel·lo

Cordoba Day

Cordoba celebrates its Day at the Salon Gourmets, the Stratum Gourmets stage located in Hall 7 will host activities and show cookings throughout Wednesday 19 April, in which the quality of Cordoba's gastronomy will be showcased. The local products that make its cuisine one of the great tourist attractions of the city of Cordoba and its province will be the stars of the day. The region has seven designations of origin: four for the excellent quality of its olive oils, the hallmark of its cuisine; the PDO Los Pedroches, with its acorn-fed, free-range Iberian pigs; the vinegars of the DOP Vinagre de Montilla-Moriles and the white, fortified and sweet wines of the DO Montilla Moriles, all of them and the odd typical dish will have their place during the celebration of Cordoba Day at the 36 Salon Gourmets. Activities planned:11:00h to 12:00h - Mediterranean breakfast with José Roldan (Bakery World Cup Champion 2023) and the AOVE of the DDOO of Cordoba.12:00h a 13:00h - Show cooking of the DO Priego de Córdoba with Periko Ortega (Sol Repsol)13:00h to 14:00h - Salmorejo Cooking Competition13:30h - We connect with the inauguration of the Wine Tasting in Cordoba (DO Montilla-Moriles)17:00h to 18:00h - Cooking activity with EVOO from DDOO Lucena18:00h to 19:00 - Activity with ham DOP Los Pedroches

Master Pinchos Gourmets #productoriojano

10th League '99 Awards

The Gourmet Wine Guide, The Best of Spain, gathers in the ’99 League those wines qualified, with 99 points on a scale of 100 by the Tasting Committee. Sublime wines that stand out thanks to their strong personality, elegance and exceptional qualities. Facing the occasional question: If they are the best why not rate them with a 100?, the experts explain "because perfection does not exist, we leave that final point to the criteria of our readers, since it is the taster or wine amateur who has the power to assess it.” Due to the dynamic of these awards the number of honored labels varies from one edition to the next, fortunately we can assure that every year between 15 and 20 sublime wines are found. These are the winners of the 10th edition:: 1902 Centenary Carignan 2017Mas Doix, DOCa Priorat Aro Muga 2019Bodegas Muga. DOCa RiojaArtuke El Escolladero 2020Bodegas y Viñedos Artuke. DOCa RiojaBarón de Chirel reserva 2017Bodegas de los Herederos del Marqués de Riscal. DOCa RiojaCarmelo Rodero TSM 2019Bodegas Rodero.DO Ribera del DueroCasa Castillo Pie Franco 2020Bodegas Casa Castillo.DO JumillaCastillo de Ygay Gran Reserva 2011 Marqués de Murrieta. DOCa RiojaConde de Aldama Palo CortadoBodegas Yuste. DO Jerez-Xérès-SherryContador 2020Bodega Contador. DOCa RiojaContino Viña del Olivo 2019Viñedos del Contino. DOCa RiojaDalmau Reserva 2019Marqués de Murrieta. DOCa RiojaDominio de Es La Diva 2019Bodegas Dominio de Es. DO Ribera del DueroDon PX Vieja Cosecha 1974Toro Albalá. DO Montilla-MorilesEnoteca Manuel Raventós Brut Nature 2007Raventós i Blanc. Método Tradicional González Byass Amontillado Añada 1975Bodega González Byass Jerez. DO Jerez-Xérès-SherryGran Arzuaga 2018Bodegas Arzuaga Navarro. DO Ribera del Duero.L'Ermita 2019 Álvaro Palacios. DOCa PrioratPago de Carraovejas Cuesta de las Liebres 2018Pago de Carraovejas. DO Ribera del DueroPingus 2019 Dominio de Pingus. DO Ribera del Duero Reserva Real 2018Familia Torres. DO Penedès Sierra Cantabria Mágico 2019 Viñedos Sierra Cantabria. DOCa RiojaTeso La Monja 2018Teso La Monja. DO ToroTradición Palo CortadoBodega Tradición. DO Jerez-Xérès-SherryVega Sicilia Único Reserva Especial-CVC de las añadas 2009, 2011 y 2012- Bodegas Vega Sicilia. DO Ribera del DueroViña El Pisón 2020Viña El Pisón. Otros vinos

12th Club Gourmets Magazine Awards

Club de Gourmets, the leading magazine in Spanish gastronomy, opens a space anually for the readers to value the most relevant professionals within the gastronomic, winery world, as well as restaurants and media, among other categories. Since 1976, Grupo Gourmets, through its publications, specially Gourmetour edited along 30 years, has established a bridge between the gastronomic world and its users for them to value the most prestigious chefs, both national and international, famous restaurants, winemakers and sommeliers. The winners of the 12th edition have been: Best restaurant:Restaurante Kraken Art&Food (Gijón-Asturias)Best chefPablo Vega, Restaurante Ménade (Vélez, Málaga)Best maître: (ex – aequo)Cristina Socorro, Restaurante La Antxoeta Art Restaurant (Málaga)Cristina Díaz, Restaurante Maralba (Almansa, Albacete)Best sommelier:Agustín Trapero, Four Seasons Hotel MadridBest shop:Quesería Cultivo (Madrid)Best hotel:Mandarin Oriental Ritz MadridBest communicator:La Gaceta del VinoBest entry or institution:Sabor a MálagaBest book:El Arte del Maridaje. Reflexiones imperfectas de la asociación entre comida y bebida. Javier Campos González.Círculo Rojo Editorial.Best product:Ginebra Cannagin Premium (Córdoba)Best distinction:Martín Berasategui

Awards of the 38th Gourmets Wine Guide

With the aim of bestow recognition to the work of professionals in the Spanish wine sector, users of the Gourmet Wine Guide, The Best of Spain, are in charge of choosing the best representatives of the sector, be those wines, institutions, wineries or people. In these awards at the 37 edition, the Gourmets Wine Guide team acts exclusively as a receiver of votes and as guarantor of their delivery, since it is only readers who decide the outcome of the elections through the magazine or the mobile application. At the 36 SG the awards will be presented to the winners of the Gourmets Wines Guide Awards, 38 Edition. The winners have been: Winery of the Year:José Pariente Winery Best young white wine:Emina Verdejo – Emina Winery – DO Rueda Best crianza white wine:Contino - Viñedos del Contino - DOCa RiojaBest rosé:Viña Sastre Marcelina Gómez - Hermanos Sastre Winery - DO Ribera del DueroBest young red wine:Artuke - Bodegas y Viñedos Artuke - DOCa Rioja Best Crianza red wine:Tinto Pesquera Reserva - Tinto Pesquera - DO Ribera del Duero Best sparkling wine:Mestres Visol - Cava Mestres - DO Cava Best fortified wine:Cayetano del Pino y Cía. Palo Cortado - Cayetano del Pino y Cía. - DO Jerez-Xérès-Sherry.Best specialized wine:Tentación Gourmet (Lugo)Special prize of the year:Pablo Ossorio González. For his dedication and perseverance in promoting the image of Levante wines.

Semifinal 28th Sommeliers Spanish Championship Tierra de Sabor

In the semifinal of the Tierra de Sabor Sommelier Championship of Spain, the contestants will face a written questionnaire with multiple choice questions and a written wine tasting. The best of this test will go on to the final to be held the following day.The purpose of this test is to disseminate the sommelier culture and find the best professional to represent Spain in the World Sommelier Championship of the ASI (Association de la Somellerie Internationale).

GourmeTapa by Fuentes

Contest Rules  Salón Gourmets and Fuentes are organising GourmeTapa by Fuentes, the first championship of tapas made with bluefin tuna from this Murcian company, which is a pioneer in Europe in the farming and marketing of this tuna, a world leader in exports with more than 85% of its production destined for countries such as Spain, Portugal, Morocco, Malta, Italy and Tunisia.The stage of the Gourmets Auditorium will host this championship on Wednesday 19 April, in which 12 participants will demonstrate what they are capable of doing with the quality of Fuentes tuna when preparing their tapas, either with the finest cuts of tuna or with less popular ones such as parpatana, carrillera, morrillo or osso buco.Each participant will have 30 minutes to prepare 10 equal tapas whose main ingredient is bluefin tuna from Fuentes. The tapas must be quick to prepare, can be made at a bar and can be eaten in one or two mouthfuls. The jury, made up of professionals from the sector, will evaluate aspects such as flavour, originality, presentation and the commercial application of the tapa.The winner will receive €2,000, the runner-up €1,000 and the rest of the participants a diploma, as well as a gift of Fuentes products.Winners:1º: Jose Antonio Guerrero Juan- Restaurante Aquarium Port- Ciutadella- Menorca. Tapa: Japotaco de atún2º: Ángel González Riera- Restaurante Hacienda La Llorea- Gijón- Asturias. Tapa: Bikini de Atún Rojo FuentesJury:Javier Caballero- Periodista gastronómicoAlberto Granados- Director revista GastroplanetCarlos Valentí- Chef Restaurante Hermanos VinagreJoaquín Felipe- Chef Restaurante Atocha 107Jesús Santamaría- Chef Restaurante Bokado- Jury,s presidentFrancisco Sánchez-Luengo- Fuentes El Atún RojoJose Miguel Serrano- Gerente de ComimportContestants:Jon de Miguel Estívariz- Restaurante Atabaka Jatetxea- Vitoria-Álava. Tapa: Mar de LaiaJose Antonio Guerrero Juan- Restaurante Aquarium Port- Ciutadella- Menorca. Tapa: Japotaco de atúnAlberto Ceular Martínez- Bodegas Trasmallo y Marengo Brasserie- Córdoba. Tapa: Niguiri de atúnAntonio Martínez Bleda- Restaurante Frontera-Tobarra- Albacete. Tapa: Cococha de atún rojo de Cartagena con membrillos y carlotasSilvia Penalva García- Restaurante Cocina 34- Mallorca. Tapa: Tronco de atúnJesús Iván Anaya Gómez- Restaurante El Mirador de La Mancha- Malagón-Ciudad Real. Tapa: Marmi-TacoFco. Javier Navarro Santiago- Restaurante Concierto Sentido- Mazarrón- Murcia. Tapa: Me sabe a MéxicoCésar Mogollón Eugenio- Restaurante Ambivium- Valladolid. Tapa: Talo de atún rojo y txuletaFernando Viñuela García- Restaurante Mamaguaja- Gijón-Asturias. Tapa: GaleteAntonio Bong Xu Castro- Restaurante Natur & Sushi Gastro Gourmet- Villanueva de la Cañada- Madrid. Tapa: Maguro TartufatoDamián Ríos Ladrón de Guevara- Restaurante DeAtún- Madrid. Tapa: Pasión de atún rojoÁngel González Riera- Restaurante Hacienda La Llorea- Gijón- Asturias. Tapa: Bikini de Atún Rojo Fuentes 

28th Sommeliers Spanish Championship Tierra de Sabor

A classic event sponsored by Tierra de Sabor and co-sponsored by Bodegas Protos now in its 28th edition. The competition aims to disseminate the sommelier culture and select the best professional who becomes the "Best Sommelier of Spain" and represents Spain in the ASI (Association de la Somellerie Internationale) World Sommelier Championship. It is structured in two parts: during the semifinal the contestants face a written exam, with either multiple choice or short answer questions and a written wine tasting. The Final takes place next day at the same stage, where contestants face several tasks: a quick test, an oral wine tasting, an incorrect wine list, identification of spirits, liqueurs and other beverages and finally decanting and serving a bottle of wine. Everything under the eyes of a jury formed by high level wine professionals.Winners:1º: Alejandro Rodríguez (Madrid). Restaurante Coque.2º: Manuel Benítez (Córdoba)3º: Toni Albiol (Cataluña). Enoteca Divins.The Technical Committee of this 28th edition was be formed by:Julio Torres Antolín, Balearic Association of Sommeliers and Director of the UAES Technical Committee.Pablo Martín Martín, President of the UAESJuan Muñoz, President of the Sommelier AcademyCarles Aymerich Pastallé, Catalan Association of Sommeliers and Best Sommelier of Spain 2009José Antonio Puyuelo Puértolas, President of the Association of Sommeliers of AragonCristina Osuna, President of the Association of Sommeliers of CordobaFrancisco Berenguer Peñaranda, President of the Association of Sommeliers of AlicanteDavid Noel Ghosn Santana, President of the Association of Sommeliers of the Canary IslandsJavier Jaime Gila García, President of the Association of Sommeliers of MadridIñaki Suárez López, member of the Association of Sommeliers of the Basque CountryAlba Nelly Rosso, President of the Association of Sommeliers of BurgosCustodio López Zamarra, sommelierThese members of the Technical Committee also be present:Gabriel Lucas Dimmock, Best Sommelier of Spain 2021Diego González Barbolla, Best Sommelier of Spain 2019Jon Andoni Rementeria, Best Sommelier of Spain 2018Manuel Jiménez Vidal, Best Sommelier of Spain 2017Josep Pelegrí, Best Sommelier of Spain 2016 Tierra de Sabor was be represented by:Inma Sáez González, Director of Zarcillo Awards and ITACyL Technician Bodegas Protos was be represented by:Carlos Villar Bada, Director of Bodegas Protos On behalf of S. Pellegrino was attend:Rogelio Treviño, Brand Manager Nestlé Waters España Jury:Adolfo Beneítez, President of the Association of Sommeliers of LeónDavid Sánchez Tejedor, Vicepresident of the Association of Sommeliers of SalamancaAnna Vicens, President of the Catalan Association of Sommeliers and Vice-president of the UAESRafael Bellido, President of the Federation of Andalusian Sommeliers' Associations and Secretary of the UAESNatalia Roig, President of the Association of Sommeliers Association of TarragonaRubén Rocha, President Association of Sommeliers of ExtremaduraMikel Ceberio, President of the Association of Sommeliers of NavarreJuan José Alejos, President of the Association of Sommeliers of ValladolidManuel Salvador, President of the Association of Sommeliers of ZamoraJuan José Figueroa, President of the Galician Association of SommeliersRamón Sánchez-Camacho, President of the Castilla-La Mancha Sommeliers' AssociationGorka Uriarte, President of the Association of Sommeliers of the Basque CountryJesús González, President of the Association of Sommeliers of GranadaJulián César Hermoso, President of the Jaén Association of SommeliersJuan José Sánchez, President of the Association of Sommeliers of MálagaCarlos Nicolás Duro, President of the Association of Sommeliers of MurciaJosé Ruiz De la Peña, President of the Asturias Association of SommeliersMiguel Ángel Domingo, President of the Association of Sommeliers of Aranda de Duero and Ribera de DueroJosé Antonio León, President of the Association of Sommeliers of PalenciaAurelio González, President of the Avila Association of SommeliersFrancisco Plaza, President of the Association of Sommeliers of SegoviaAntonio Calvillo, Vice-president of the Segovia Association of SommeliersDaniel Arias Mallorca, President of the Association of Sommeliers of BalearesVictoria Ibáñez, Catalan Association of SommeliersDejan Živkoski, President of the Association of Sommeliers of Serbia and member of the ASIMaría Laura Ortiz, member of the Association of Sommeliers of Argentina 

11th Salon Gourmets Awards

Salon Gourmets gives a special recognition in the 11th Salon Gourmets Awards to those producers that each year bring more than 1.300 new products, among which these awards are distributed in four different categories: innovation, presentation, versatility and Organic product more nutritionally complete. The former is awarded to a unique product that represents, with its launch on the market, an advance for the sector and consumers. Presentation rewards the balance between the attractive quality of the packaging and the information that provides accurate details regarding its nutritional values and finally, versatility; is granted to the product whose uniqueness enriches gastronomic heritage thanks to its multiple applications.The winners of the 11th Salón Gourmets Awards Edition at 36 Salón Gourmets were: Innovation award: Campomayor with its creamy passion fruit Wovo, made with egg whites, without lactose, gluten, fat or added sugar. Presentation awardMieles Anta for its organic chocolate pralines with honey and pollen. Versality awardTe Tonic Infusiones del Mediterraneo has stood out with its 3 infusiones created by Diego Cabrera, bartender of Salmon Guru. Most nutritionally complete organic product: Sidra Somarroza for its organic Cantabrian cider made with home-grown apples. In addition to the Salon Gourmets awards, the awards chosen by the public on the Salon Gourmets social networks are also presented:Favourite product, in which participants choose their favourite product from among all those on display at the Salon Gourmets. Favourite stand, where the attendees, through social networks, choose their favourite stand, the one that stands out for its originality and Incognita product, where users must guess, through a series of clues given during the days of the event, which is the incognita product of the Salon Gourmets.Social Media awards 2023: #MyproductSG23:Artichokes. My favourite stand (Stand Wars):Galicia. Incognita product@carolina_polisceni_fotografia_ guessed the Incognito Product: GinMachine’s seaweed gin Jury:Verónica Puente- International Section Director- FIAB Purificación González Camacho- Deputy Director General for Food Promotion-MAPA Jose Luis Yzuel- President of FEHR- Hostelería de España María Naranjo- Director of the Agroalimentary Industry- ICEX Íñigo Pérez- Grupo UrrechuPedro Larumbe- Grupo Larumbe

Oremus 30th Anniversary

András Bacsó, technical director of Bodegas Oremus, will lead this spectacular tasting with some of the most emblematic wines of the Hungarian winery founded by Vega Sicilia in 1993. The city of Tokaj is located on the banks of the Bodrog River in the Northeast of Hungary. A region that hosts a total of 7,000 hectares of vineyards and consists of 27 municipalities that was declared a World Heritage Site by UNESCO in 2002.The wines that will be available for tasting are: Mandolás 2019: A young, fruity wine, with a fresh nose and aroma, although also characterized by its body and acidity.Pétracs 2019: Born in a balanced vintage, it is a forceful and spicy wine, in which the mineral flavor is perceived in a pure and crystalline way. It is deep, long, compresses in the mouth in a concentrated and saline way.Late Harvest 2021: a harmonious, fresh and silky wine. A vintage characterized by its acidity, which gives a lot of freshness with the floral aromas of the grape.Aszú 3 puttonyos 2016: elegant and fresh, with an acidity that makes it a vibrant and velvety wine.Aszú 5 puttonyos 2014: It is complex and rich with a refreshing finish, typical of a classic Tokaj sweet wine honoring that acidity that strikes the perfect balance with the sweetness.Aszú 5 puttonyos 2000

Numanthia / Termanthia Anniversary Wine Tasting

On the banks of the Duero River, in the Spanish province of Zamora, lies the wine region of Toro, where the Numanthia Winery is located.Created in 1998, it has a unique viticultural heritage. Its Tinta de Toro vineyards are among the oldest in the world, between 30 and 200 years old, and give rise to two iconic wines: Numanthia and Termanthia.In this vertical menu, attendees will be able to discover from the hand of Lucas Löwi, General Manager, and Jesús Jiménez, Technical Director, some of the winery's oenological jewels such as:Numanthia 1998Numanthia 2008Numanthia 2018Termanthia 2000Termanthia 2010Termanthia 2015