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Iván Cerdeño’s restaurant, located in Toledo and recognized with two Michelin Stars and three Repsol Suns, was the venue for the grand final of the X National Abrasador Recipe Contest. This competition is part of “Rumbo Hostelería,” the Annual Convention of the Abrasador Group, organized in collaboration with Barra de Ideas.
The team composed of David Figueroa and Mariano Capilla from the Abrasador Casa Pepe restaurant in Ciudad Real took home the first prize, thanks to their culinary proposal that perfectly integrated the kitchen and service, along with an exceptional handling of the grilling technique. As a reward, they received 800 euros.
The second place, awarded with 500 euros, went to Rocío Maya and Luismi Gómez from the team at Taberna de Noa in Fuentes de León, Badajoz. In third place were Diego Solís and Tania Clavijo from the Abrasador El Cortijo de la Martina restaurant in Antequera, Málaga, who received 300 euros. All finalists impressed the jury with their creativity and the balance between technique and presentation, key elements in this unique competition in the country.
During the final, which took place at the Cigarral del Ángel Custodio, eight teams selected from 34 proposals nationwide cooked live. They used coal-fired grills powered by eco-friendly coconut shell charcoal, all under the attentive gaze of a select jury. This event brought together 230 industry professionals from over 150 restaurants across the country.
The jury, comprised of experts such as Rafael Sandoval, dining room director and sommelier at Coque restaurant in Madrid, and Michelin-starred chefs like Iván Anaya and the team from Iván Cerdeño’s restaurant, evaluated the proposals based on criteria that advocate for the integration of kitchen and dining room, enhancing the customer experience.
Iván Cerdeño, the host of the event, emphasized the importance of passion, technique, and respect for ingredients in the development of the competition. Rafael Sandoval also pointed out the need for good pairing to complement the recipes, thus strengthening the connection between kitchen and dining room. In this regard, Cristina Díaz from the Maralba restaurant highlighted the role of service as fundamental to showcase the work in the kitchen.
The contest was held during the Annual Convention of the Abrasador Group, where topics such as gastronomic innovation and sustainability were discussed, along with tastings that highlighted cuts and recipes created by the R&D department of Abrasador meats. During the event, 3,500 euros in training prizes were distributed to associated restaurants that stood out over the past year, reaffirming the talent and dedication of the hospitality sector.
This National Abrasador Recipe Contest, now in its tenth edition, aims to promote teamwork between chefs and waitstaff, highlighting the importance of grilling and national meat products in gastronomy. With a focus on creativity and respect for raw materials, the contest continues to celebrate the playful and cultural spirit that characterizes cooking.
Source: MiMub in Spanish
