Overview
- Alejandro San José of Habanero Taquería won the XXI Concurso Nacional with the tapa Milpa, earning €10,000 and the chance to represent Spain at the 2026 world championship in Valladolid.
- Andrea Vignali of Al Dente Enoteca in Australia claimed the IX Campeonato Mundial with Humo bajo la tapa, a smoked kangaroo consommé paired with kangaroo tartare and Iberian ham.
- The double contest wrapped at Valladolid’s Cúpula del Milenio after three days featuring 46 national finalists and 16 international chefs.
- World podium results placed Chen Cheng Dian of Taiwan second with Esmeralda and Norway’s Oyvind Boe Dalev third with La reina del mar, alongside several special mentions.
- National runners-up were Aitor Martínez with Tronko Porko and Jesús Iván Anaya with Perdiz, maíz y escabeche, with prizes decided by juries led by Pichaya ‘Pan’ (world) and Paco Morales (national).