Overview
- Héctor Barbero, Pau Pons and Romina Reyes took the title with a cap i pota and chickpea version built on a jamón‑chorizo sofrito, pimentón de la Vera and slow reductions.
- Their stew was the only finalist to include garbanzos and drew praise for its precise texture and a measured touch of heat.
- The contest ran as part of the II Foro de Tabernas y Taberneros in a tent at the Kursaal, featuring ten invited finalists from regions across Spain.
- Judges included prominent voices such as Elena Arzak and Sacha Hormaechea, with reports of clear consensus on the winner.
- San Sebastián Gastronomika opened its 27th edition under the theme “Tradición‑Regeneración,” and diners can try the winning dish in L’Hospitalet for about €10–10.50.