Rosa Esteva, jury at the “Pintxos” Championship of Euskadi
Last week, the owner of Hotel Omm and co-founder of Grupo Tragaluz Rosa Esteva was invited to participate in the jury of the Amstel Gold – Euskal Herriko XII Pintxos Championship. For this, she traveled to San Sebastian, where she offered her great experience in the hospitality industry as an “enterprising and dynamic woman”, quoting the event’s organization.
The Professional Jury of this edition of the contest, held from October 23rd to 25th, was formed by 25 outstanding gastronomic personalities. And among many international chefs and chief cooks of well-known restaurants, as well as directors and academic members of the School of Hospitality, two names of the Tragaluz family stood out: Rosa and Rubén Plaza, head chef of Mordisco restaurant, located only ten minutes away by feet from our luxury hotel in the center of Barcelona.
With her 30 years of experience in the business and having opened 20 successful restaurants in Barcelona and Madrid, Rosa shined in a jury presided over by Alberto Ferruz, chef of the 2 Michelin starred BonAmb restaurant. Taste, originality and the presentation of the “pintxos” were some of the key elements to choose the winner.
But… what are “pintxos”? Local, miniture culinary creations that are particularly traditional in the North of Spain, where the contest was held, and that are usually made up with bread. A casual example would be the Spanish potato omelette slice on a slice of toasted bread.
The best “pintxos” of the contest
In total, 80 contestants participated during three days. Moreover, the championship was divided into three stages: the qualifying rounds, the semifinal and the exciting final, in which Rosa participated.
The first prize was won by Mikel Muñoz from the Gran Sol bar (Hondarribia) with his pintxo “Mika”, that consisted of a prawn and tempura bacon brochette with vegetables, mayonnaise and grated lime ,all on onion bread. Actually, it is the third time that Muñoz wins this contest.
The other two finalists were the “Pastrami, sardine and chipotle sandwich” of Gure Toki bar (Bilbao) and the “Pájaro en mano” of Zazpi bar (Donostia – San Sebastián), consisting of two quail bites, pickled drumstick and grilled quail breast cooked at low temperature with begonia flower.