The CAVA D.O. supports the hotel sector by pairing the finalists of the “Hotel Tapa Tour 2020”

From 15 to 25 October, discover the restaurants and terraces of emblematic hotels with an informal, yet gourmet, proposal based on signature tapas and CAVA D.O. wines, at the single price of €8 (tapa + glass of Cava).

The fifth edition of the Hotel Tapa Tour is an invitation to go hotel and tapa hopping, a chance to savour Spain by enjoying a tasty bite alongside a glass of Cava.

For the first time, this tapas contest is open to hotels and Paradores de Turismo from all over the country as they compete for the 1st National "Tapa Alimentos de España" Prize, made with Spanish ingredients and paired with Cavas from the Cava D.O.

This year's contest, which is endorsed by the Alimentos de España brand, promoted by the Ministry of Agriculture, Fisheries and Food, focuses on the excellence of 'made in Spain' products paired with Cava, the Spanish sparkling wine par excellence, and highlights some of the production wineries that belong to the Designation of Origin.

The Final is scheduled to take place on 22 October at the Miele Experience Center La Moraleja as part of the Hotel Tapa Tour 2020 food festival.

The contestants' entries have been submitted to 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 on the Instagram profile @tapaalimentosdeespana.

The final entries selected by the jury were: "Oyster, chard and kohlrabi fritter" by Germán Espinosa (Hotel España, Barcelona), "Liquid Madrileño stew fritter" by Rubén Amro Rodríguez (La Torre Boxart Hotel, Collado Mediano), “Eat Mallorca (Llom amb Col)” by Alvar Albaladejo (Sant Francesc Hotel Singular, Palma), “Stew bites” by José Antonio Guerrero (Lago Resort Menorca, Menorca), “Filloa, cod, cauliflower and cheese” by Diego Cordeiro and Francisco Capilla (Paradores de Turismo de España), “Gil-Calao” by José Luque (The Westin Palace, Madrid), “Shrimp, cold stew, marrow and EVOO” by Álvaro Abad García (El Plantio Golf Resort, Alicante), "Sardines, so what?" from the culinary team (Riu Plaza España, Madrid) and “Los Palacios Tomato Symphony” by Loli Rincón (Hotel Manolo Mayo, Seville).

The tapa selected by the public on Instagram was "Seabed" by Héctor Romero (Aldiana Club Resort Costa del Sol, La Línea de La Concepción), with a total of 441 votes.

The winner will have a chance to present the award-winning tapa at the venue of the Ministry of Agriculture, Fisheries and Food at the "2021 Gourmets Show" by preparing it live in front of guests. In addition, the best pairing will receive a prize consisting of a unique experience in one of the main Cava producing regions, courtesy of the Cava D.O.

For its part, the contest organiser has created a parallel prize category for the best "Lockdown Tapa". Under the slogan "Red Alert Hotels", the initiative seeks to shine a spotlight on the creations submitted to the contest by hotels that are closed due to the health crisis. Miele will also present a special award for the “Most Innovative Tapa”.

More information: tapaalimentosdeespana.es and https://hoteltapatour.com/quinta-edicion-2020/