{"id":2175,"date":"2025-11-11T16:18:11","date_gmt":"2025-11-11T15:18:11","guid":{"rendered":"https:\/\/concursonacionaltapas.com\/2025\/11\/11\/the-21st-national-tapas-championship-reaches-its-final-stage-after-an-intense-day-of-competition\/"},"modified":"2025-11-11T18:31:12","modified_gmt":"2025-11-11T17:31:12","slug":"the-21st-national-tapas-championship-reaches-its-final-stage-after-an-intense-day-of-competition","status":"publish","type":"post","link":"https:\/\/concursonacionaltapas.com\/en\/2025\/11\/11\/the-21st-national-tapas-championship-reaches-its-final-stage-after-an-intense-day-of-competition\/","title":{"rendered":"THE 21ST NATIONAL TAPAS CHAMPIONSHIP REACHES ITS FINAL STAGE AFTER AN INTENSE DAY OF COMPETITION"},"content":{"rendered":"\t\t
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The competition\u2019s second day brought over 30 new creations to the stage<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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THE 21ST NATIONAL TAPAS CHAMPIONSHIP REACHES ITS FINAL STAGE AFTER AN INTENSE DAY OF COMPETITION <\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Today marks the start of the International Tapas Festival, which will run until November 16th, allowing Valladolid\u2019s establishments to offer the competing tapas to the public.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Throughout the day today, Tuesday, November 11th, 2025, the second day of the 21st National Tapas Championship took place at the C\u00fapula del Milenio, featuring two competition sessions \u2014 one in the morning and another in the afternoon.<\/strong><\/p>

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.<\/strong><\/p>

The morning session brought together 15 participants and featured a jury chaired by Paco Morales, accompanied by Carolina S\u00e1nchez, I\u00f1aki Bretal, and \u00cd\u00f1igo Lavado, along with alternate jurors Adrienne Chaballe, Jos\u00e9 Manuel Bajo, and V\u00edctor Mart\u00edn Feli\u00fa.<\/strong><\/p>

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.<\/strong><\/p>

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 Jes\u00fas Julio Carnero and other local authorities.<\/strong><\/p>

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Valladolid, November 11th, 2025. \u2014 Throughout the day today, Tuesday, November 11th, 2025, the second day of the 21st National Tapas Championship took place at the C\u00fapula del Milenio in Valladolid. The competition continued with two new sessions \u2014 one in the morning and one in the afternoon \u2014 during which 31 chefs from across Spain presented their proposals, demonstrating creativity, technique, and originality within the world of tapas. <\/p>

In the morning session, the 15 chefs drawn the previous day took part:<\/p>

Diego S\u00e1nchez Romero (Blanco Restaurante Hotel Spa) with 3 Continentes; Willard Bravo Torcatis (Restaurante Docamar) with Domingo; Carles Soriano (Casa V\u00edctor) with Katsu Sando de Cuello de Cordero al Curry; \u00c1lvaro Abad Garc\u00eda (Restaurante Malaspina) with Ali-Bab\u00e1; Jordi Asensio S\u00e1nchez (Can Culleres) with Cuassant; Jos\u00e9 Aguado Sada (Restaurante Topero) with Alcorazon de Tudela; Juan Garc\u00eda Dom\u00ednguez (D\u00f3lar Coreses) with Tend\u00f3n de Aquiles; Sheila Barbeito Aradas (Roots Coru\u00f1a) with Bagoas de Carballeira; Silvia Herrera Recondo (M\u00e9lida Wines) with Equilibrio; Dobrica Ene (Alba Granados) with El Caviar de Chuleta Raza Rubia Gallega; Roc\u00edo Maya D\u00edaz (La Taberna de Noa) with Origen; \u00cd\u00f1igo Kortabitarte Bilbao (Kobika) with Ama; Goiza Isiegas Garisoain (Akari Gastroteka) with Krines de Fuego; Mariano Mier (Yanik Barra Mercado) with Arroz con Pitu; Adri\u00e1n S\u00e1nchez Corrales (Restaurante Destino) with Tierra y Marea; and Juan Carlos Jim\u00e9nez Pradas (Azul Mediterr\u00e1neo) with Principino.<\/p>

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 S\u00e1nchez (Ikaro Restaurant, 1 Michelin star and 2 Repsol Suns), I\u00f1aki Bretal (O Eirado da Le\u00f1a Restaurant, 1 Michelin star and 1 Repsol Sun), and \u00cd\u00f1igo Lavado (Itzuli Restaurant) as part of the permanent jury.<\/p>

The alternate jury members were Adrienne Chaballe (TV presenter of De tapas por Espa\u00f1a on La 2), Jos\u00e9 Manuel Bajo (Secretary General of the D.O. Baena), and V\u00edctor Mart\u00edn Feli\u00fa (journalist).<\/p>

\u201cThe level is very, very high. Today we\u2019ve seen many stews, powerful flavors, great quality, and a lot of care that shows even in the presentation. They\u2019re all being very original,\u201d said Adrienne Chaballe, presenter of De tapas por Espa\u00f1a on La 2.<\/em><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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The third session of the national competition gathered in the afternoon 16 chefs:<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Helio Flores (Los \u00c1lamos Laboratorio Gastron\u00f3mico) with Scuchar\u2026; Rub\u00e9n Abascal Sainz (Restaurante Ibidem) with Vaina de Guiso de Antes; Alejandro San Jos\u00e9 Birnbaum (Habanero Taquer\u00eda) with Milpa; Miguel Espinosa Ciordia (Bar Restaurante El Albergue) with El Vendimiador del Milenio; Ram\u00f3n Lapuyade Burro (Restaurante El Portal) with Paquita la del Monte; Rafael Herreros Heras (Restaurante Dallas) with Pint\u00f3n; Antonio Rodr\u00edguez Medina (Hotel Costa Calero) with Canel\u00f3n de gofio con sardina oreada; Claudio Vargas Rozas (Sisobeach) with Alfombra de los Sue\u00f1os; Carolina Fanjul Losa (Inferno Gastrobar) with B\u00e9same Belceb\u00fa; Gohar Tsaturyan (Bamb\u00fa Tapas y Brasas) with Pincho de Lechazo, OAXACA; Antonio Jos\u00e9 Gonz\u00e1lez Naval\u00f3n (Restaurante +IDEAS) with \u00a1La madre del cordero ni\u00f1o, deja de hacer pompas con la leche!;<\/em>Aitor Mart\u00ednez Ros (Can Ros Restaurante) with Tronko Porko; Rafaela Pierobon Lopes (Restaurante Ciclo) with Territorio C\u00e1ntabro; Jes\u00fas Iv\u00e1n Anaya G\u00f3mez (El Mirador de la Mancha) with Perdiz, Ma\u00edz y Escabeche; and Josu\u00e9 Mart\u00edn Hern\u00e1ndez (El Altillo Gastro Bar) with Ensaladilla de Cherne Ahumado, \u00d1ame y Boniato. <\/p>

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).<\/p>

Tomorrow, Wednesday: Final of the 9th International Tapas Competition \u2013 Valladolid 2025<\/u><\/strong><\/p>

Tomorrow\u2019s session will bring the National Championship to a close with its fourth and final group of finalists, while the International Tapas Competition \u2013 Valladolid City \u2013 will be held in a single session.<\/p>

The closing ceremony and awards presentation for both competitions will take place at 7:30 p.m., presided over by the Mayor of Valladolid, Jes\u00fas Julio Carnero, together with Blanca Jim\u00e9nez Cuadrillero, Councillor for Tourism, Events and City Brand of the Valladolid City Council, and other local authorities.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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INTERNATIONAL TAPAS FESTIVAL<\/u><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Today, Tuesday, marked the start of the International Tapas Festival, held in parallel with the competitions. Running until November 16th, the city\u2019s hospitality establishments will be sponsoring and hosting participants from the 21st National Tapas Championship and the 9th International Tapas Competition \u2013 Valladolid 2025, offering customers the chance to enjoy the competing tapas at their bars throughout the week (November 11th\u201316th). <\/p>

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 \u2013 Valladolid 2025.<\/p>

The venues, dates, and times when the finalist or award-winning tapas will be available at the sponsoring establishments \u2014 at a public price of \u20ac3.50 \u2014 will be detailed in the official competition app (SpainisTapas) and shared on social media channels.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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About the World Tapas Championship <\/u><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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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 \u20ac1.90. 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 Promoci\u00f3n 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.<\/p>

Each selected contestant is assigned a supporting establishment (sponsor) in Valladolid<\/strong>, with whom they must contact in advance to coordinate the necessary ingredients and carry out any required preparations.<\/p>

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<\/strong>. Contestants from Valladolid must, however, formalize their registration with the organization. <\/p>

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 \u20ac3.50<\/strong>, will be detailed in the official contest app (SpainisTapas) and shared on social media for public dissemination. <\/p>

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. <\/p>

The 21st National Tapas Championship<\/a> 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 S\u00e1nchez (Ikaro Restaurant, 1 Michelin star and 2 Repsol Suns), I\u00f1aki Bretal (O Eirado da Le\u00f1a Restaurant, 1 Michelin star and 1 Repsol Sun), and \u00cd\u00f1igo Lavado (Itzuli Restaurant).<\/p>

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), Ra\u00fal Fern\u00e1ndez de Pablo (actor), Adrienne Chaballe (La 2 TV presenter), Jos\u00e9 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), V\u00edctor Mart\u00edn Feli\u00fa (journalist), and Carlos Maribona (gastronomic journalist).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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ALL YOU NEED TO KNOW<\/strong><\/p>


November 10th, 11th and 12th M

10, 11 y 12 de noviembre<\/strong><\/p>

at the C\u00fapula del Milenio in Valladolid.<\/strong><\/p>

#TapasValladolid #TapasVLL2025 #SpainIsTapas<\/strong><\/p>

@spainistapas<\/strong><\/p>

www.concursonacionaltapas.com<\/a><\/p>

PRESS CONTACT<\/strong><\/p>

For press, interviews, consultancy and proposals:<\/p>

Laura Rubio Vicente, departamento de comunicaci\u00f3n Sociedad Mixta para la Promoci\u00f3n del turismo de Valladolid \u2013 comunicacion@valladolidturismo.com<\/a> \u2013 Tel. 98 321 93 10 Ext. 3475<\/p>

Carmen Cacho, Mateo&co \u2013 prensa@mateoandco.es<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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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\u2019s Best Female Chef 2024, and in 2025, she was named The World\u2019s Best Female Chef by The World\u2019s 50 Best Restaurants. Potong currently ranks 13th on the global list of The World\u2019s 50 Best Restaurants.

Located in the heart of Bangkok\u2019s Chinatown, Potong is named after Pam\u2019s ancestral family business, which operated for over 120 years in the same building producing traditional Chinese medicine. Pam\u2019s culinary philosophy is rooted in the Five Elements\u2014salty, sour, spicy, texture, and the Maillard reaction\u2014creating dishes designed to awaken all five senses. <\/p>

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\u2019s Best Female Chef 2024, and in 2025, she was named The World\u2019s Best Female Chef by The World\u2019s 50 Best Restaurants. Potong currently ranks 13th on the global list of The World\u2019s 50 Best Restaurants.

Located in the heart of Bangkok\u2019s Chinatown, Potong is named after Pam\u2019s ancestral family business, which operated for over 120 years in the same building producing traditional Chinese medicine. Pam\u2019s culinary philosophy is rooted in the Five Elements\u2014salty, sour, spicy, texture, and the Maillard reaction\u2014creating dishes designed to awaken all five senses. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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de la identidad gastron\u00f3mica espa\u00f1ola que manifiesta la versatilidad culinaria del pa\u00eds en dosis de degustaci\u00f3n.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

\u00a1DESCUBRELOS YA!<\/p>\n","protected":false},"author":2,"featured_media":2159,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2175","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"acf":[],"yoast_head":"\nTHE 21ST NATIONAL TAPAS CHAMPIONSHIP REACHES ITS FINAL STAGE AFTER AN INTENSE DAY OF COMPETITION - Concurso nacional de Tapas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/concursonacionaltapas.com\/en\/2025\/11\/11\/the-21st-national-tapas-championship-reaches-its-final-stage-after-an-intense-day-of-competition\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"THE 21ST NATIONAL TAPAS CHAMPIONSHIP REACHES ITS FINAL STAGE AFTER AN INTENSE DAY OF COMPETITION - 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