Madrid fusion, the gastronomic encounter that excellence stands out every year

Outstanding

Madrid2.png

During the three days they are rewarded to different categories where the emerging talent of Spanish gastronomy is recognized, an example of this is:

• Revelation cookthe meeting rewards emerging talents, and in this edition it was obtained by Axel Smyth and Claudia Merchán, from the Simpar Restaurant (Santiago de Compostela), this couple also won the prize for the best Iberian ham croquette 2025.
• Revelation Passeroawarded to Luis Fernández (24 years old) who serves as Head of Pastry of the Boutique Eunice Hotel (Salamanca), and was awarded for the elaboration of a soft almond nougat with mandarin and bourbon.
• Best hotel breakfastsince this meal is considered within the hotel as one of the fundamental points when choosing stays, and it is possible that it is the first contact with the guests, hence the care and dedication adds as an experience, so by Second year, the prize was awarded in two categories; On the side of the “Best hotel breakfast” was taken by the exclusive resort Boho Club, located in Marbella, chef Diego del Rio responsible for it expressed that “breakfast is an honest offer of Andalusian product, made with respect and dedication; A buffet breakfast (35 euros) includes haute cuisine options with ingredients of Mediterranean and international cuisine. Hot bread is baked every day, spongy to try it with excellent quality olive oil, which makes guests feel at home; The highlights of the proposal are fried eggs with truffle and potatoes or Benedictine eggs, which come out with Brioche bread with French matequila, ”explains the river. When qualifying, the jury evaluated the condations that make up the buffet: cava and natural juices, specialty coffees, cheeses and Iberians, salty snacks (minicroissant stuffed with pesto and roasted ham an example), ingredients with healthy options, and also Includes the potato tortilla, and gluten -free options.

In the Boutique hotel categorythe award -winning was Cacao de Girona, with the endorsement of Celler de Can Roca, a breakfast served in Terrassa, with views of the historical area of ​​the city. The service is presented at the table, made with local and seasonal products. The outstanding season Villaroi of the season, “that are accompanied with mushrooms and truffle and cocoa is roasted in front of reception and raises the smell of the Terrassa,” Anna says. An exclusive breakfast for hotel customers but can enjoy Brunch those who wish to delight with the proposal.