2nd Gourmetapa by Fuentes

Contest Rules

Salón Gourmets and Fuentes are organising, for the second consecutive year, GourmeTapa by Fuentes, the championship of tapas made with bluefin tuna from this Murcian company. Pioneer in Europe in the farming and marketing of this tuna and a world leader in exports with more than 85% of its production destined for countries such as Spain, Portugal, Morocco, Malta, Italy and Tunisia.

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:

• Rubén Sánchez Camacho. Epílogo Restaurant. Tomelloso (Ciudad Real). Tapa: Orza de atún y callos de atún rojo Fuentes.
• Sergio Moreno. La Siesta Shangai y Catering. Madrid. Tapa: Lomo de atún curado estilo Tohoku.

The jury for this edition was composed of:

• Pablo González-Conejero -Chef del restaurante Cabaña Buenavista (2 Estrellas Michelin y 3 Soles Repsol) y responsable del GastroLab I+D+i Ricardo Fuentes
• Joaquín Felipe- Presidente del Jurado -Restaurante Atocha 107
• Esther Muñoz Alonso -Grupo Ricardo Fuentes
• Jesús Santamaría -Restaurante Bokado
• Víctor Díaz -CEO BiFish Cut + Pack
• Jose María Donate -Dpto. Marketing Corporativo Grupo Ricardo Fuentes
• Javier Caballero- Periodista Gastronómico

The contestants of this edition were:

• Ángel González Riera  Restaurante Hacienda la Llorea Gijón (Asturias) Tapa: Ossobuco Thay
• Antonio Xu Castro  Restaurante Natur&Sushi Villanueva de la Cañada (Madrid) Tapa: Coral del Mediterráneo
• Rocío Maya Díaz  Restaurante La Taberna de Noa Fuentes de León (Badajoz) Tapa: Rollo oriental
• José Antonio Guerrero de Juan  Restaurante: Aquarium Sabores Valladolid Tapa: Japanish
• Juan Francisco Pérez García  Restaurante Espacio Montoro Novelda (Alicante) Tapa: Ventresca de atún rojo Fuentes
• Isaac Montoya Carretero   Gastrobar Paquita Mariví Burgos Tapa: Tigre de Barbate
• Rubén Sánchez Camacho  Restaurante Epílogo Tomelloso (Ciudad Real) Tapa: Orza de atún y callos de atún rojo Fuentes
• Sergio Moreno  Restaurante La Siesta Shangai y Catering en Madrid Tapa: Lomo de atún curado estilo Tohoku
• Sara Cámara Fernández  Restaurante Casa Pacheco Salamanca Tapa: Parpatana a la Cubana
• Lidia Bajo López  Restaurante El ramito Alpedrete (Madrid) Tapa: Del atún hasta los nadares
• Adrián García Burgos  Restaurante Monlight Experimental Zaragoza Tapa: Marino Secreto
• Antonio Martínez Bleda  Grupo Frontera Tobarra (Albacete) Tapa: Tartar de armónica de atún
• Cayetano Gómez Martínez Restaurante A la Brasa Cartagena (Murcia) Tapa: Blini de maiz con corazón de atún rojo fuentes y encurtidos