Awards ceremony for the Best Pairing with the Cava D.O.

The Finals are slated for 22 October at the Miele Experience Center La Moraleja in conjunction with the Hotel Tapa Tour 2020 food festival.

The winner will have a chance to present their award-winning tapa at the Ministry of Agriculture, Fisheries and Food's space at the Salón Gourmets 2021, showcooking it live in front of fair's attendees. In addition, the best pairing will receive a prize consisting of enjoying a unique experience in one of the main Cava-producing regions, courtesy of the Cava D.O.

The contestants' entries were submitted for evaluation by a jury made up of professional chefs who are members of Acyre Madrid, which selected 9 of the finalists. The 10th finalist was determined by a public vote at the Instagram profile @tapaalimentosdeespana.

The finalist tapas selected by the panel are (in alphabetical order): Oyster, chard and rutabaga fritter by Germán Espinosa (Hotel España, Barcelona), Cocido madrileño liquid fritter by Rubén Amro Rodríguez (La Torre Boxart Hotel , Collado Mediano), Cómete Mallorca, or Eat Mallorca (Llom amb Col) by Alvar Albaladejo (Sant Francesc Hotel Singular, Palma), Cocidito a bocados, or Little Cocido Bites, by José Antonio Guerrero (Lago Resort Menorca, Menorca), Crepe, cod, cauliflower and cheese by Diego Cordeiro and Francisco Capilla (Paradores de Turismo de España), Gil-Calao (desalted codfish marinated with spring onion, EVOO, chopped parsley, garlic and a sweet chili broth), by José Luque (The Westin Palace, Madrid), Shrimp, cold cocido, marrow and EVOO by Álvaro Abad García (El Plantio Golf Resort, Alicante), “Sardinas, ¿y que?”, a sardine dish by the culinary team at the Riu Plaza España, Madrid; and Sinfonía de Tomate de Los Palacios, a "tomato symphony" by Loli Rincón (Hotel Manolo Mayo, Seville).

The tapa selected via Instagram was Fondo Marino, a blue-fin tuna delight by Héctor Romero (Aldiana Club Resort Costa del Sol, La Línea de La Concepción), with a total of 441 votes.