La Escollera is the restaurant where the best Verdinas in Spain are eaten

La Escollera; Casa Repinaldo; Mesón Maryobeli and Restaurante España. These are the best verdinas in Spain after the close finale of the “The Best Verdinas in Spain, Gran Premio Ciudad de Oviedo” contest. The final was resolved this Monday with the crowning of the “La Escollera” establishment; in San Juan de la Arena, with its Verdinas with llampares and mullets.

Oviedo has been the official headquarters of the second edition of the contest, where 20 hospitality establishments have competed among more than 80 recognized establishments from all over Spain. “The Escollera”; in San Juan de la Arena, he won first prize with his Verdinas with llampares and mullets.

“Very common in the northern part of Spain, especially in Asturias, verdinas are a variety of small beans that become pearls of flavor with the La Escollera recipe,” commented the businessman, critic and jury. of great gastronomic events, Nacho Sandoval when presenting the award.

The second edition of the Best Verdinas in Spain Contest, Grand Prize of the City of Oviedo, recognizes and values the excellent work of hospitality professionals, in multiple formats, where the Verdinas de Asturias Guarantee Brand are the protagonists.

Verdinas with wild boar and red berries; clams and shrimp; with llampares and mullets; with partridge; with octopus and foie; with xaldu lamb; with quail; with oxtail, there have been many dishes prepared throughout the day and presented to the jury, who have decided that the second and third prizes will go to Casa Repinaldo, and Mesón Maryobeli. The award for Best Pairing went to the Restaurante España.

The second edition of the Best Verdinas in Spain Contest, Grand Prize of the City of Oviedo, organized by the businessman, critic and jury of major gastronomic events Nacho Sandoval, is sponsored by the Oviedo City Council, with the collaboration of Codilex Camín Astur, OTEA Hostelería of Asturias, Entrecanales Domecq, FACYRE and Moscovites of Rialto.

Awards by category

In addition to the trophy and diploma that recognizes your award.

1st. Prize. The Escollera; Verdinas with llampares and mullets. San Juan de la Arena
40 kilos of Verdina from Asturias Guarantee Brand, La Casa de Valías and 6 boxes of Glorioso Crianza D.O. Rioja

2nd. Prize. Casa Repinaldo; Green vegetables with pixin, shrimp and clams. Candas
20 kilos of Verdina from Asturias Guarantee Brand, La Casa de Valías and 4 boxes of Glorioso Crianza D.O. Rioja

3rd. Prize. Mesón Maryobeli; Seafood verdines. Cogeces del Monte, Valladolid
10 kilos of Verdina from Asturias Guarantee Brand, La Casa de Valías and 3 boxes of Glorioso Crianza D.O. Rioja

Best Pairing. Restaurante España; Verdinas Wonton. Fermoselle, Zamora
20 kilos of Verdina from Asturias Guarantee Brand, La Casa de Valías and 4 boxes of Glorioso Crianza D.O. Rioja

Cooking since 10:00 in the morning

The dishes began to be prepared at 10 in the morning, and in 12-minute batches a tasting jury and a technical jury analyzed both the technical execution, their presentation (plating) and the flavor, quality of the vegetables and the accompaniments.

At 2:00 p.m. and after a close final, it was resolved this Monday with the crowning of the La Escollera establishment; in San Juan de la Arena, with its Verdinas with llampares and mullets

All the chefs and hospitality establishments in Spain have participated in the contest and have included a dish of verdines within the already traditional “Ruta de la Fabada”, which this year is already in its 8th edition, demonstrating how the exquisiteness and perfection of the verdinas, are out of the ordinary and are the secret to the success of the emerald legumes in Spanish gastronomy.

The inauguration of the event was carried out by Alfredo García Quintana, Councilor for Tourism of Oviedo, who recalled the importance of holding this competition due to the level of the attendees and the organization. Other representatives of civil society from Oviedo and the Principality of Asturias have also attended.

The history of the verdinas

Considered the jewel of legumes due to its low production, which does not exceed 25,000 kg, it is perfect for soft, refined and elegant stews, and highly demanded by the best chefs for its fine skin, its butteriness and its ability to absorb aromas. of cooking.

It is believed to have its origin in Asturias, in the council of Llanes, but little by little it is conquering new lands on the Asturian coast due to its easy acclimatization.

An internationally recognized jury

The technical jury and tasting jury have decided among the twenty restaurants that have competed in the stoves installed in the Palace of Exhibitions and Congresses (PEC) of Oviedo, so that their verdinas are chosen as the best in the world, in the II edition of the Competition for the Best Verdinas in Spain, Grand Prize of the City of Oviedo.

Chef and director of Gastronome 360, Juan Pozuelo, acting as technical director, the jury is made up of gastronomic critic Eufrasio Sanchez; Sergio Suárez president of the CRDO of the Faba de Asturias and Verdina guarantee mark; Lola Sánchez from the Yumay, Guisandera restaurant and winner of the last edition; Monica Longo, Master Chef; the cooks Rosa Vázquez and Rebeca Hernández; Juan Toledo, executive chef of the Hotel Puerta de América 5* in Madrid; José López, executive chef of Hotel Cabo Gata Beach 5* and Cabo Gata Jardín 4*; and Rubén Díaz, professor at the CIP Hospitality and Tourism of Gijón.

ANDALUCIA

Mesón La Abuela María; Verdinas a la asturiana. Iznajar, Córdoba

CASTILLA LA MANCHA

Restaurante Casa Zapico; Verdinas con carrilleras. Bargas, Toledo

Kiosco de la Alameda ; Verdinas con royal de manitas de cordero alcarreño. Brihuega, Guadalajara      

CASTILLA Y LEÓN

Mesón Maryobeli; Verdinas a la marinera. Cogeces del Monte, Valladolid

Hotel Rey Don Sancho; Verdinas con pulpo y foie. Zamora

Restaurante España;  Verdinas Wonton. Fermoselle, Zamora

MADRID

Restaurante Carlos Tartiere; Verdinas marineras. Madrid

Sidrería El Antoju; Verdinas con cabrito xaldo. Madrid

La Figal de Pablo; Verdinas con rape y almejas. San Sebastián de los Reyes

PRINCIPADO DE ASTURIAS

Casa Tataguyo; Verdinas con langostinos. Avilés

El Jamonar de Gijón, con su plato verdinas con pulpo. Gijón

La Cantina de Villalegre; Verdinas con jabalí, infusión de chosco de Tineo, fresas, pasas orejones y castañas. Avilés

Casa Repinaldo; Verdinas con pixin, gambas y almejas. Candás

Restaurante Leitariegos; Verdinas con rabo de toro. Leitariegos

Restaurante Doña Concha; Verdinas con venado, setas silvestres y trufa. Oviedo

La Puerta de Cimadevilla; Verdinas con cordero xaldu. Oviedo

Casa Ramón; Verdinas con perdiz. Oviedo 

La Gran Taberna; Verdinas con jabalí. Oviedo

El Cortijo, Viandas y Bebercios; Verdinas con perdiz al estilo Tierra de Campos. Salinas

La Escollera; Verdinas con llampares y salmonetes. San Juan de la Arena 

Palacio de Merás; Verdinas con codornices. Tineo