The recent edition of ChefSierra, held at Hacienda El Rosalejo, brought together the eight finalists of this prestigious gastronomic contest. Participants displayed their creativity and skill, presenting creations that masterfully combined products from the sea and the mountains, distinctive elements of the province of Cádiz.
A central aspect of the proposals was the incorporation of different types of honey, which brought unique nuances to each dish. Each elaboration sought to evoke a characteristic landscape, territory, and vegetation of the region, thus building a unique gastronomic heritage inspired by the honey of the Sierra de Cádiz.
“"All of them highlighted the high level of the eight gastronomic proposals where the participants perfectly combined the ingredients of honey and tuna."
In the Traditional Cuisine category, first place went to the chef from La Tasquita del Majaceite, who impressed the jury with her dish “chícharos con alcauciles, habas y atún” (chickpeas with artichokes, broad beans, and tuna), enriched with cilantro honey. Meanwhile, in the Innovative Cuisine category, the chef from Venta La Perdiz in Arcos won the award for his surprising creation “Grilled almadraba tuna with aniseed honey”.
The award for the best dish of the entire competition was given to the chef from Restaurante La Piscina in Puerto Serrano, also in the traditional modality, for her elaboration “Tradición de almadraba” (Almadraba Tradition), which combined cilantro and multifloral honey. The jury, composed of two Michelin-starred chefs and other culinary experts, praised the high standard of all the proposals.
Beyond culinary excellence, the competition also recognized talent in front-of-house service. The award for best front-of-house manager went to the professional from Gato Pardo restaurant in Arcos de la Frontera, for her outstanding attention to the diner-judges. Additionally, Altolterete bar, a project by the team from Mesón Sabor Andaluz, was recognized for having the best bar in the Sierra de Cádiz.
The event gathered nearly 200 professionals from the hospitality sector, consolidating its position as a key event in the serrana gastronomic calendar, with the support of various collaborating firms and the Diputación de Cádiz.
