The finalists of both competitions, along with the main highlights of this year’s edition, were announced this morning at a press conference.
“This year, the competition is chaired by Paco Morales, from Noor Restaurant, and accompanied by three remarkable figures. We wanted the jury to also symbolize the fight against the fires that have affected us so deeply this summer. Each of them represents an essential form of work: Gloria Lucía Martín, from El Empalme; José Gordón, from El Capricho, where the fire also caused great damage; and Begoña Vázquez, from Regueiro da Cova Restaurant, a true fighter. With their presence, we want this tapas competition to also be a competition of solidarity — a tribute to the effort, dedication, and strength of those who have suffered and fought against the fires in our region,” stated Jesús Julio Carnero, Mayor of Valladolid.
“It is an honor to host a new edition of this event, which once again turns Valladolid into the capital of tapas as the venue for this prestigious competition. I would like to highlight the participation of more than 300 contestants, representing all the autonomous communities of Spain. I also take this opportunity to remind everyone that, through the mobile app, users will be able to check the partner restaurants and see in real time the tapa offered by each of them, available from the 11th to the 17th at a price of €3.50 per tapa,” noted Jaime Fernández, President of the Provincial Association of Hospitality Entrepreneurs.
“The pinchos and tapas are a true symbol of our community. They represent
diversity transformed into small works of art. Valladolid has become a national
benchmark in this field, being the only official pinchos and tapas championship
held in Spain. In this edition, we received 396 recipes, all submitted with the
hope of reaching the final. The jury evaluated each proposal without knowing the name or region of origin, assessing only quality and creativity, until selecting
the 46 finalists who will compete in this great gastronomic event,” stated Ana
García, Technical Director of the National Championship.
“After so many editions, and with great effort, we have managed to keep this event alive, constantly evolving, improving, and becoming more professional without losing its roots. It is undoubtedly an honor for Valladolid to once again host a meeting point for international gastronomy,” added Ángel Moretón, Technical Director of the International Competition.
- The IX International Tapas Competition Ciudad de Valladolid will feature participants from countries such as Germany, Australia, Canada, South Korea, Spain, the United States, Indonesia, Malaysia, Mexico, Norway, New Zealand, the United Kingdom, South Africa, Thailand, Taiwan, and Uruguay.
- Meanwhile, the XXI National Tapas Championship will bring together 46 chefs from restaurants across Spain, including Restaurante La Lonja (Cádiz), Hotel Costa Calero (Las Palmas), Can Culleres (Barcelona), Bágoa Gastrobar (Ourense), and Dólar Coreses (Vitoria), among others.
- Valladolid will host both competitions from November 10th to 12th at the Cúpula del Milenio, reaffirming its position as the capital of miniature gastronomy.
- Paco Morales (Noor Restaurant, three Michelin stars) and Pichaya “Pam” Soontornyanakij (Potong Restaurant, World’s Best Female Chef 2025 and one Michelin star) will chair the national and international juries, respectively.
- The finalist creations from both competitions will be available for tasting in participating city establishments as part of the Tapas Festival, which will take place from November 11th to 16th.
- Journalists Goyo González and Pepe Ribagorda will serve as the masters of ceremonies for this edition, which once again brings together some of the most outstanding chefs and professionals from the gastronomic sector.
Valladolid, October 16th, 2025 – The finalists of the XXI National Tapas Championship Ciudad de Valladolid and the IX International Tapas Competition were announced today during a press conference held at the Valladolid City Hall. The event was attended by Jesús Julio Carnero, Mayor of Valladolid; Blanca Jiménez, Councillor for Tourism, Events and City Brand; Jaime Fernández, President of the Provincial Association of Hospitality Entrepreneurs; Ana García, Technical Director of the National Championship; and Ángel Moretón, Technical Director of the International Competition.
During the meeting with the media, Jesús Julio Carnero, Mayor of Valladolid, welcomed the attendees, thanked the participating institutions and professionals, and highlighted the importance of this event for the city’s international projection.
“This year, the competition is chaired by Paco Morales, from Noor Restaurant, and accompanied by three remarkable figures. We wanted the jury to also symbolize the fight against the fires that have affected us so deeply this summer. Each of them represents essential work: Gloria Lucía Martín, from El Empalme; José Gordón, from El Capricho, where the fire also caused great damage; and Begoña Vázquez, from Regueiro da Cova Restaurant, a true fighter. With their presence, we want this tapas competition to also be a competition of solidarity — a tribute to the effort, dedication, and strength of those who have suffered and fought against the fires in our region,” stated Jesús Julio Carnero, Mayor of Valladolid.
Likewise, Ana García, Technical Director of the National Championship, declared: “Pinchos and tapas are a true symbol of our community. They represent diversity transformed into small works of art. Valladolid has become a national benchmark in this field, being the only official pinchos and tapas championship held in Spain. In this edition, we received 396 recipes, all submitted with the hope of reaching the final. The jury evaluated each proposal without knowing the name or region of origin, assessing only quality and creativity, until selecting the 46 finalists who will compete in this great gastronomic event.”
For his part, Jaime Fernández, President of the Provincial Association of Hospitality Entrepreneurs, noted: “It is an honor to host a new edition of this event, which once again turns Valladolid into the capital of tapas as the venue for this prestigious competition. I would like to highlight the participation of more than 300 contestants, representing all the autonomous communities of Spain. I also take this opportunity to remind everyone that, through the mobile app, users will be able to check the partner restaurants and see in real time the tapa offered by each of them, available from the 11th to the 17th at a price of €3.50 per tapa.”
Finally, Ángel Moretón, Technical Director of the World Tapas Championship, emphasized the high quality of this year’s entries and the event’s consolidation as one of the world’s leading gastronomic showcases: “After so many editions, and with great effort, we have managed to keep this event alive, constantly evolving, improving, and becoming more professional without losing its roots. It is undoubtedly an honor for Valladolid to once again host a meeting point for international gastronomy.”
A promotional video was also shown at the press conference, serving as the closing piece for this official presentation.
International Finalists
The new edition of the International Tapas Competition will feature 16 finalists from countries such as Germany, Australia, Canada, South Korea, New Zealand, Thailand, Uruguay, Mexico, and Indonesia, among others, reflecting the global and diverse character of the event.
The finalists of this edition are:
- Germany – Chef Volker Osieka, Kochkunst Osieka Restaurant, with the tapa “German Roll”
- Australia – Chef Andrea Vignali, Al Dente Enoteca Restaurant, with the tapa “Humo bajo la tapa”
- Canada – Chef Erica Berk Karbelnik, Karbs Restaurant, with the tapa “Home in two places”
- South Korea – Chef Gyeonghun Choi, Zarautz Seoul Restaurant, with the tapa “Yukhoe Gimbap”
- Spain – Chef Íñigo Tizón, Bar Gran Sol, with the tapa “Los lunes al sol”
- United States – Chef Pedro José Calvo Domínguez, Hotel Valencia Santana Row, with the tapa “Golden Taco”
- Indonesia – Chef Jose Alfonso Rodríguez Portillo, NoNLab Restaurant, with the tapa “Mutualismo”
- Malaysia – Chef Kit Kiet Liew, Eat and Cook Restaurant, with the tapa “La perla de Borneo”
- Mexico – Chef Caleb Esteban Ventura Bravo, Café París, with the tapa “Ancestros”
- Norway – Chef Øyvind Bøe Dalev, Brasserie Touch, with the tapa “La reina del mar”
- New Zealand – Chef Jessabel Canarias Granada, Nanam Restaurant, with the tapa “El cuentahistorias”
- United Kingdom – Chef Simon Francis Coulter, Compass Group, with the tapa “Tartar de Ciervo”
- South Africa – Chef Yamkela Ndamase, Silo Hotel, with the tapa “Mielie Pap & Smoked Beef Cheek Croquette”
- Thailand – Chef Sujinda Tongtawin, SO/ Bangkok Hotel, with the tapa “Siam Khlong”
- Taiwan – Chef Chen Cheng Dian, Fresh & Aged Italian Steak House, with the tapa “Esmeralda”
- Uruguay – Chef Juan Carlos Brandt, Complejo Capybara, with the tapa “El Timbó”
National Finalists
During today’s event, the names of the 46 finalist chefs of the national edition were also announced, representing 16 autonomous communities.
AUTONOMOUS COMMUNITY | PARTICIPANT NAME | ESTABLISHMENT NAME | TAPA NAME | |
1 | ANDALUCÍA | Adrián Sánchez Corrales | Restaurante Destino | Tierra y Marea |
2 | ANDALUCÍA | Juan Antonio Pérez vital | Restaurante La Lonja | Zanlucar Peta Zeta |
3 | ARAGÓN | Ramón Lapuyade Burro | Restaurante el Portal | Paquita la del Monte |
4 | ARAGÓN | Ariel Munguia Martínez | Canfranc Express | 365 Ventanas Tiene mi Año |
5 | ARAGÓN | Jorge Calonge Lobato | La Bocca Mediterranean Mood | Hambre |
6 | PRINCIPADO DE ASTURIAS | Mariano Mier | Yanik Barra Mercado | Arroz con Pitu |
7 | PRINCIPADO DE ASTURIAS | Carolina Fanjul Losa | Inferno Gastrobar | Bésame Belcebu |
8 | PRINCIPADO DE ASTURIAS | Diego Sánchez romero | Blanco Restaurante Hotel Spa | 3 Continentes |
9 | ISLAS BALEARES | Claudio Vargas Rozas | Sisobeach | Alfombra de los Sueños |
10 | ISLAS BALEARES | Andrés Moreno Castellano | Restaurante Barefoot | El Arenque Errante |
11 | ISLAS CANARIAS | Antonio Rodríguez Medina | Hotel Costa Calero | Canelón de gofio con sardina oreada |
12 | ISLAS CANARIAS | Raúl Bodego Pérez | La Bahía de Puerto Lajas | Entre Carbón |
13 | ISLAS CANARIAS | Josué Martín Hernández | El Altillo Gastro Bar | Ensaladilla de Cherne Ahumado, Ñame y Boniato |
14 | CANTABRIA | Rubén Abascal Sainz | Restaurante Ibidem | Vaina de Guiso de Antes |
15 | CANTABRIA | Rafaela Pierobon Lopes | Restaurante Ciclo | Territorio Cántabro |
16 | CASTILLA LA MANCHA | Bartolome Lozano González | Asador Arrocería Puerta de Madrid | Cordero Rocher |
17 | CASTILLA LA MANCHA | Rafael Herreros Heras | Restaurante Dallas | Pintón |
18 | CASTILLA LA MANCHA | Antonio José González Navalón | Restaurante +IDEAS | ¡La madre del cordero niño, deja de hacer pompas con la leche! |
19 | CASTILLA LA MANCHA | Jesús Iván Anaya Gómez | El Mirador de la Mancha | Perdiz, Maíz y Escabeche |
20 | CASTILLA Y LEÓN | Helio Flores | Los Álamos Laboratorio Gastronómico | Scuchar… |
21 | CASTILLA Y LEÓN | Gohar Tsaturyan | Bambú Tapas y Brasas | Pincho de Lechazo, OAXACA |
22 | CASTILLA Y LEÓN | Silvia Herrera Redondo | Melida Wines | Equilibrio |
23 | CASTILLA Y LEÓN | Juan Carlos Jiménez Pradas | Azul Mediterráneo | Principino |
24 | CASTILLA Y LEÓN | Alejandro San José Birnbaum | Habanero Taquería | Milpa |
25 | CASTILLA Y LEÓN | David Miranda Castañeda | Las Kubas | Puceyaki |
26 | CATALUÑA | Dobrica Ene | Alba Granados | El Caviar de Chuleta raza Rubia Gallega |
27 | CATALUÑA | Jordi Asensio Sánchez | Can Culleres | Cuassant |
28 | CATALUÑA | Víctor Martín Vidal | Casa Víctor | Katsu Sando de Cuello de Cordero al Curry |
29 | EXTREMADURA | Rocío Maya Díaz | La Taberna de Noa | Origen |
30 | GALICIA | Sheila Barbeito Aradas | Roots Coruña | Bagoas de Carballeira |
31 | GALICIA | Martín Fernández Sánchez | Bágoa Gastrobar | Afouteza |
32 | GALICIA | Javier Fins Seoane | Hotel Talaso Atlantico – Restaurante Faro | Bikini de retales marinos con bisque de mariscos y emulsión de cilantro |
33 | LA RIOJA | Miguel Espinosa Ciordia | Bar Restaurante El Albergue | El Vendimiador del Milenio |
34 | LA RIOJA | Enrique Fernández Lacalle | Meraki Gastrobar | El Danzador |
35 | COMUNIDAD DE MADRID | Carlos Pérez | Restaurante Latxaska Etxea | Larva |
36 | COMUNIDAD DE MADRID | Willard Bravo Torcatis | Restaurante Docamar | Domingo |
37 | REGIÓN DE MURCIA | Juan Parraga Lossa | La Tasca de Noah | Vulcano de Atún |
38 | REGIÓN DE MURCIA | Javier Cárceles Parra | La Tapeoteca | Nindoboom |
39 | COMUNIDAD FORAL DE NAVARRA | Goiza Isiegas Garisoain | Akari gastroteka | Krines de Fuego |
40 | COMUNIDAD FORAL DE NAVARRA | Yuhua Zheng | Bar Escalerica Centro | Champi Mongui Lunático |
41 | COMUNIDAD FORAL DE NAVARRA | Jose Aguado Sada | Restaurante Topero | Alcorazon de Tudela |
42 | PAÍS VASCO | Mitxel Suarez Suso | Bar El Toloño | Mar,Costa,Tierra |
43 | PAÍS VASCO | Juan García Domínguez | Dolar Coreses | Tendón de Aquiles |
44 | PAÍS VASCO | Iñigo Kortabitarte Bilbao | Kobika | Ama |
45 | COMUNIDAD VALENCIANA | Álvaro Abad García | Restaurante Malaspina | Ali-Babá |
46 | COMUNIDAD VALENCIANA | Aitor Martínez Ros | Can Ros Restaurante | Tronko Porko |
A Leading Gastronomic Event
The Sociedad Mixta para la Promoción del Turismo de Valladolid, S.L., of the Valladolid City Council, in collaboration with the Provincial Association of Hospitality Entrepreneurs of Valladolid, organizes the XXI National Tapas Championship Ciudad de Valladolid and the IX International Tapas Competition, which will take place on November 10th, 11th, and 12th at the Cúpula del Milenio, on the banks of the Pisuerga River.
Both competitions consolidate Valladolid as one of Spain’s main gastronomic destinations and as an annual meeting point for professionals and food enthusiasts. The aim of these events is to position the city as a gastronomic destination, promote culinary culture, and encourage quality tourism.
Jury and Masters of Ceremonies
The jury of the XXI National Tapas Championship Ciudad de Valladolid will be chaired by Paco Morales, chef of Noor Restaurant in Córdoba, holder of three Michelin stars.
He will be joined by chefs Carolina Sánchez (Ikaro Restaurant, 1 Michelin star and 2 Repsol Suns), Iñaki Bretal (O Eirado da Leña Restaurant, 1 Michelin star and 1 Repsol Sun), and Íñigo Lavado (Itzuli Restaurant).
This year’s jury also includes Jonatan Armengol (gastronomic journalist), Ruth Alejandre (Director of Public Relations and Communication at Minor Hotels), Raúl Fernández de Pablo (actor), Adriene Chabelle (television presenter), José Manuel Bajo (Secretary General of D.O. Baena), Iván Martínez Cubells (journalist), Diego Murciego (Desde 1911 Restaurant, 1 Michelin star and 2 Repsol Suns), Víctor Martínez Feliú (journalist), and Carlos Maribona (gastronomic journalist).
For the IX International Tapas Competition, the jury will be chaired by Pichaya “Pam” Soontornyanakij, recognized as the World’s Best Female Chef 2025 and chef of Potong Restaurant in Bangkok, along with Paco Morales (Noor Restaurant, 3 Michelin stars and 3 Repsol Suns); Rafael Ansón (President of the Ibero-American Academy of Gastronomy); Paz Álvarez (gastronomic journalist); Gloria Lucía Martín (El Empalme Restaurant); José Gordón (El Capricho Restaurant, 2 Repsol Suns); Carlos Casillas (Barro Restaurant, 1 Michelin star and 1 Repsol Sun); Begoña Vázquez (Regueiro da Cova Restaurant); César García (chef of Melvalco Fine Foods); and Rafael Pico (member of the Board of Directors of the Spanish Olive Oil Interprofessional).
The masters of ceremonies for this edition will be journalists Goyo González and Pepe Ribagorda, who will host the event with their characteristic warmth and deep knowledge of the gastronomic scene.
About the National Championship
With more than two decades of history, the National Tapas Championship Ciudad de Valladolid and the International Tapas Competition have become undisputed benchmarks of miniature cuisine, bringing together the best professionals in the sector and attracting the attention of specialized media from around the world.
The call is open to active professionals from hospitality establishments throughout Spain where tapas and/or pinchos are served. Each participant may present a personal pincho or tapa, describing its ingredients and preparation in an interactive digital form. . The recipe submitted must not exceed a cost of €1.90 based on the value of the raw ingredients used in its preparation.
A jury composed of members of the Valladolid Hospitality Association and the technical organization of the competition will select up to 41 finalists to participate in the live final, to which the four winners of the 2025 Provincial Tapas and Pinchos Competition of Valladolid will be added, making a total of 45 finalists. Contestants from Valladolid must, however, formalize their registration with the organization.
Each finalist will have the opportunity to be paired with a local establishment in Valladolid as a sponsor, which will provide the necessary ingredients for preparing their recipe. The establishments, dates, and times at which the finalist or award-winning tapas will be available for tasting in the partner establishments — at a public price of €3.50 per tapa — will be detailed in the competition’s app (TapasVLL) and shared on social media.
The order of participation will be determined by draw during the presentation of the competition on the morning of November 10th. Following this order, the contestants will enter their individual cooking stations in successive five minute intervals and will have a maximum of 25 minutes to prepare eight identical tapas, which will be presented to the seven members of the jury and photographed for record purposes.
About the World Tapas Championship
Each participant has submitted a single, original tapa, with its ingredients and preparation detailed
in the official digital form.
In this case, the value of the ingredients used in the recipe must not exceed €1.90. The jury selected two finalists from Europe and one from Africa, while the remaining finalists were chosen as follows: the top three winners of the II Tapas Competition of the Americas, the top four of the I Tapas Competition of Asia, the winner of the I Tapas Competition of the United Kingdom, the winner of the III Tapas Competition of Mexico, the winner of the II Tapas Competition of Malaysia, and the first and second place winners of the VII Tapas Competition of Oceania. These competitions are held in collaboration with the Sociedad Mixta para la Promoción del Turismo de Valladolid. In addition to these international participants, the winner of the XX National Tapas Championship of Spain also joins the lineup, making a total of 16 finalists.
Each selected contestant is assigned a supporting establishment (sponsor) in Valladolid, with whom they must contact in advance to coordinate the necessary ingredients and carry out any required preparations.
The Valladolid establishments will offer the winning tapas to the public, clearly identified and promoted as World Tapas Championship award-winning creations, mentioning the name of their author.
Sponsors
The National Tapas Championship Ciudad de Valladolid and the World Tapas Championship Ciudad de Valladolid, organized by the Valladolid City Council through the Sociedad Mixta para la Promoción del Turismo de Valladolid, in collaboration with the Provincial Association of Hospitality Entrepreneurs, are sponsored by Mahou San Miguel, Interprofesional del Aceite de Oliva de España, Secretaría de Turismo del Estado de Querétaro (Mexico), Inhostel, Diputación Provincial de Valladolid, Alimentos de Valladolid, Aquavall, Bodega Dehesa de los Canónigos, Pago de Valdecuevas, Moralejo Selección, Mercedes-Benz Adarsa, Chefs Health, D.O. Baena, Coca-Cola, and Mercaolid.
ALL YOU NEED TO KNOW
November 10th, 11th and 12th M
10, 11 y 12 de noviembre
at the Cúpula del Milenio in Valladolid.
#TapasValladolid #TapasVLL2025 #SpainIsTapas
@spainistapas
PRESS CONTACT
For press, interviews, consultancy and proposals:
Laura Rubio Vicente, departamento de comunicación Sociedad Mixta para la Promoción del turismo de Valladolid – comunicacion@valladolidturismo.com – Tel. 98 321 93 10 Ext. 3475
Carmen Cacho, Mateo&co – prensa@mateoandco.es
Born into a family with a long tradition in plant-based Traditional Chinese Medicine, Pam is Thai, with Chinese-Australian heritage, and was raised in Bangkok.
Pam was recognized as Asia’s Best Female Chef 2024, and in 2025, she was named The World’s Best Female Chef by The World’s 50 Best Restaurants. Potong currently ranks 13th on the global list of The World’s 50 Best Restaurants.
Located in the heart of Bangkok’s Chinatown, Potong is named after Pam’s ancestral family business, which operated for over 120 years in the same building producing traditional Chinese medicine. Pam’s culinary philosophy is rooted in the Five Elements—salty, sour, spicy, texture, and the Maillard reaction—creating dishes designed to awaken all five senses.
Born into a family with a long tradition in plant-based Traditional Chinese Medicine, Pam is Thai, with Chinese-Australian heritage, and was raised in Bangkok.
Pam was recognized as Asia’s Best Female Chef 2024, and in 2025, she was named The World’s Best Female Chef by The World’s 50 Best Restaurants. Potong currently ranks 13th on the global list of The World’s 50 Best Restaurants.
Located in the heart of Bangkok’s Chinatown, Potong is named after Pam’s ancestral family business, which operated for over 120 years in the same building producing traditional Chinese medicine. Pam’s culinary philosophy is rooted in the Five Elements—salty, sour, spicy, texture, and the Maillard reaction—creating dishes designed to awaken all five senses.
de la identidad gastronómica española que manifiesta la versatilidad culinaria del país en dosis de degustación.