The competition’s second day brought over 30 new creations to the stage
THE 21ST NATIONAL TAPAS CHAMPIONSHIP REACHES ITS FINAL STAGE AFTER AN INTENSE DAY OF COMPETITION
Today marks the start of the International Tapas Festival, which will run until November 16th, allowing Valladolid’s establishments to offer the competing tapas to the public.
Throughout the day today, Tuesday, November 11th, 2025, the second day of the 21st National Tapas Championship took place at the Cúpula del Milenio, featuring two competition sessions — one in the morning and another in the afternoon.
A total of 31 chefs from different parts of Spain presented their creations, showcasing the innovation, technique, and diversity of styles that define the art of miniature cuisine.
The morning session brought together 15 participants and featured a jury chaired by Paco Morales, accompanied by Carolina Sánchez, Iñaki Bretal, and Íñigo Lavado, along with alternate jurors Adrienne Chaballe, José Manuel Bajo, and Víctor Martín Feliú.
In the afternoon session, 16 new finalists competed, evaluated by the same permanent jury and an alternate panel composed of Diego Murciego, Cristina LasVignes, and Carlos Maribona, who assessed the originality and presentation of the tapas.
Tomorrow, Wednesday, November 12th, the 9th International Tapas Competition will take place, culminating with the closing ceremony and awards presentation for both the national and international winners at 7:30 p.m., presided over by Mayor Jesús Julio Carnero and other local authorities.
Valladolid, November 11th, 2025. — Throughout the day today, Tuesday, November 11th, 2025, the second day of the 21st National Tapas Championship took place at the Cúpula del Milenio in Valladolid. The competition continued with two new sessions — one in the morning and one in the afternoon — during which 31 chefs from across Spain presented their proposals, demonstrating creativity, technique, and originality within the world of tapas.
In the morning session, the 15 chefs drawn the previous day took part:
Diego Sánchez Romero (Blanco Restaurante Hotel Spa) with 3 Continentes; Willard Bravo Torcatis (Restaurante Docamar) with Domingo; Carles Soriano (Casa Víctor) with Katsu Sando de Cuello de Cordero al Curry; Álvaro Abad García (Restaurante Malaspina) with Ali-Babá; Jordi Asensio Sánchez (Can Culleres) with Cuassant; José Aguado Sada (Restaurante Topero) with Alcorazon de Tudela; Juan García Domínguez (Dólar Coreses) with Tendón de Aquiles; Sheila Barbeito Aradas (Roots Coruña) with Bagoas de Carballeira; Silvia Herrera Recondo (Mélida Wines) with Equilibrio; Dobrica Ene (Alba Granados) with El Caviar de Chuleta Raza Rubia Gallega; Rocío Maya Díaz (La Taberna de Noa) with Origen; Íñigo Kortabitarte Bilbao (Kobika) with Ama; Goiza Isiegas Garisoain (Akari Gastroteka) with Krines de Fuego; Mariano Mier (Yanik Barra Mercado) with Arroz con Pitu; Adrián Sánchez Corrales (Restaurante Destino) with Tierra y Marea; and Juan Carlos Jiménez Pradas (Azul Mediterráneo) with Principino.
During this second session of the competition, the jury was composed of Paco Morales (three Michelin stars and 2025 National Gastronomy Award for Best Chef, granted by the Royal Spanish Academy of Gastronomy) as president, accompanied by 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) as part of the permanent jury.
The alternate jury members were Adrienne Chaballe (TV presenter of De tapas por España on La 2), José Manuel Bajo (Secretary General of the D.O. Baena), and Víctor Martín Feliú (journalist).
“The level is very, very high. Today we’ve seen many stews, powerful flavors, great quality, and a lot of care that shows even in the presentation. They’re all being very original,” said Adrienne Chaballe, presenter of De tapas por España on La 2.
The third session of the national competition gathered in the afternoon 16 chefs:
Helio Flores (Los Álamos Laboratorio Gastronómico) with Scuchar…; Rubén Abascal Sainz (Restaurante Ibidem) with Vaina de Guiso de Antes; Alejandro San José Birnbaum (Habanero Taquería) with Milpa; Miguel Espinosa Ciordia (Bar Restaurante El Albergue) with El Vendimiador del Milenio; Ramón Lapuyade Burro (Restaurante El Portal) with Paquita la del Monte; Rafael Herreros Heras (Restaurante Dallas) with Pintón; Antonio Rodríguez Medina (Hotel Costa Calero) with Canelón de gofio con sardina oreada; Claudio Vargas Rozas (Sisobeach) with Alfombra de los Sueños; Carolina Fanjul Losa (Inferno Gastrobar) with Bésame Belcebú; Gohar Tsaturyan (Bambú Tapas y Brasas) with Pincho de Lechazo, OAXACA; Antonio José González Navalón (Restaurante +IDEAS) with ¡La madre del cordero niño, deja de hacer pompas con la leche!;Aitor Martínez Ros (Can Ros Restaurante) with Tronko Porko; Rafaela Pierobon Lopes (Restaurante Ciclo) with Territorio Cántabro; Jesús Iván Anaya Gómez (El Mirador de la Mancha) with Perdiz, Maíz y Escabeche; and Josué Martín Hernández (El Altillo Gastro Bar) with Ensaladilla de Cherne Ahumado, Ñame y Boniato.
In this session, the permanent jury was joined by an alternate panel composed of Diego Murciego (chef at Desde 1911 Restaurant, 1 Michelin star and 2 Repsol Suns), Cristina LasVignes (Telecinco presenter), and Carlos Maribona (gastronomic journalist).
Tomorrow, Wednesday: Final of the 9th International Tapas Competition – Valladolid 2025
Tomorrow’s session will bring the National Championship to a close with its fourth and final group of finalists, while the International Tapas Competition – Valladolid City – will be held in a single session.
The closing ceremony and awards presentation for both competitions will take place at 7:30 p.m., presided over by the Mayor of Valladolid, Jesús Julio Carnero, together with Blanca Jiménez Cuadrillero, Councillor for Tourism, Events and City Brand of the Valladolid City Council, and other local authorities.
INTERNATIONAL TAPAS FESTIVAL
Today, Tuesday, marked the start of the International Tapas Festival, held in parallel with the competitions. Running until November 16th, the city’s hospitality establishments will be sponsoring and hosting participants from the 21st National Tapas Championship and the 9th International Tapas Competition – Valladolid 2025, offering customers the chance to enjoy the competing tapas at their bars throughout the week (November 11th–16th).
In addition, starting Thursday, November 13th, participating establishments in Valladolid will have the opportunity to offer their own version of the winning tapas from the 21st National Tapas Championship and the 9th International Tapas Competition – Valladolid 2025.
The venues, dates, and times when the finalist or award-winning tapas will be available at the sponsoring establishments — at a public price of €3.50 — will be detailed in the official competition app (SpainisTapas) and shared on social media channels.
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.
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 be paired with a local Valladolid establishment as a sponsor, who will help provide the necessary ingredients to prepare their tapa. The venues, dates, and times when the finalist and award-winning tapas will be available to the public at the sponsoring establishments, priced at €3.50, will be detailed in the official contest app (SpainisTapas) and shared on social media for public dissemination.
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.
The 21st National Tapas Championship features Paco Morales (three Michelin stars and 2025 National Gastronomy Award for Best Chef, granted by the Royal Spanish Academy of Gastronomy) as president of the jury, accompanied by fellow professionals such as 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).
The chefs are also supported by an alternate jury composed of Jonatan Armengol (gastronomic journalist), Ruth Alejandre (Director of Public Relations and Communication at Minor Hotels), Raúl Fernández de Pablo (actor), Adrienne Chaballe (La 2 TV presenter), José Manuel Bajo (Secretary General of the D.O. Baena), Diego Murciego (chef at Desde 1911 Restaurant, 1 Michelin star and 2 Repsol Suns), Cristina LasVignes (Telecinco presenter), Víctor Martín Feliú (journalist), and Carlos Maribona (gastronomic journalist).
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.