II INTERNATIONAL
COOKING
CONTEST

WITH SOLLER
PRAWN

19th September 2022

MARINA TRAMONTANA PORT DE SÓLLER

The municipality of Sóller will become the gastronomic capital of the Mediterranean thanks to its most distinctive food, the red prawn. At the initiative of the Town Council, the second edition of the International Cooking Contest with Sóller Prawn will be held on the 19th of September. This professional competition is open to active cooks and aims to link territory, cultura, pleasure and the primary sector.

Information: concurs@gambadesoller.es

Registrations from July 20th  to August 20th.
Registration form

Competition Rules

II INTERNATIONAL COOKING CONTEST

WITH SOLLER PRAWN

19th September 2022

TEAM

II INTERNATIONAL COOKING CONTEST

WITH SOLLER PRAWN

19th September 2022

SEBASTIÀ AGUILÓ

promoter of the event

Fourth Deputy Mayor of Soller’s City Hall. Economic Promotion, Tourism, Agriculture, Livestock and Fishing councilor at the Soller city council since 2019.

KIKO MARTORELL

culinary advisor

Chef-owner of the restaurant Can Boqueta (Sóller) since 2010. He has a degree in Cuisine and Gastronomy (IES Alcúdia) and in Pastry and Bakery (IES Juníper Serra). He has been part of the kitchen brigade of the Viva hotel chain for eight seasons, as well as of the Santi Taura restaurant, and he has been head chef of the Binibona Parc Natural farm-hotel. In 2013 he was a speaker at the Aprenda de los Maestros, gastronomic conference organized by the ABC newspaper and Bodegas Torres. His recipes have appeared in Diario de Mallorca.

TRES CULTURA

TECHNICAL COORDINATION

Tres Cultura, a company dedicated to the development of cultural projects of various disciplines and in the search for new forms of cultural management and participatory processes. Among the projects organized since 1997, the year it was founded, we highlight the Formentor Literary Talks, the Mediterrània Poetry Festival, the cultural program of the Dia de les Illes Balears and the management of the cultural centers Can Gelabert (Binissalem) and Son Tugores (Alaro).

ANDONI SARRIEGI

gastronomic director

Journalist of the Grupo Gourmets since 2003 and editor of the AJONEGRO blog since 2011. He is a correspondent for the Club de Gourmets magazine and a contributor to the Madrid Fusión congress and the Repsol Guide. He was also an inspector of the Gourmetour guide in the Balearic Islands and the Basque Country for six editions. His articles have appeared in Diario de Mallorca, Levante (Valencia) and Información (Alicante), among other newspapers. He holds a degree Cuisine and Gastronomy (Juníper Serra Institute) and is a founding member of the Associació de Periodistes i Escriptors Gastronòmics de Balears. In 2009 he received the Gota d’Oli award from the Consell de Mallorca.

JURY

II INTERNATIONAL COOKING CONTEST

WITH SOLLER PRAWN

19th September 2022

LOURDES PLANA

President of the Royal Academy of Gastronomy (RAG) since September 2020. Director of the magazine Restauradores (1999-2003) and founder of the Aragonese Academy of Gastronomy in 1995, she is co-author of culinary books such as El buen gusto de España and El desafío de la cocina española (together with the food critic José Carlos Capel). In 2004 Lourdes Plana received the RAG National Award for the best work in the gastronomic press. She was a founding partner of Madrid Fusión and director of this prestigious international culinary congress for the first 18 editions (2003-2020). Lourdes Plana is once again chairing the jury of the International Gamba de Sóller Cooking Competition.

SUSI DÍAZ

Popularly known for being a judge on the Top Chef programme for four seasons on Antena 3, Susi Díaz has been the chef-owner of La Finca restaurant for 38 years. A self-taught media personality, she has never neglected the kitchens of her Elche establishment, one of the most prestigious in the Valencian Community, with a Michelin star since 2006 and two Soles in the Repsol guide. In addition, in 2019 Susi Díaz received the National Hospitality Award for her professional career and her defence of local produce. She was a pioneer of the so-called «neo-traditional cuisine», that which, as early as the mid-90s of the 20th century, reinterpreted and updated recipes from the local heritage, in her case from the tasty terreta of Alicante.

RAÚL RESINO

A great fishing enthusiast and expert in seafood cuisine, Raúl Resino has been running the restaurant that bears his name in Benicarló (Castellón) since 2013, with a Michelin star since 2017 and two Repsol Suns. Winner of the 2016 Chef of the Year Competition (Alimentària Fair), this Madrid-born chef with the soul of a sailor started in the kitchen as a teenager and, at the age of twenty, embarked on a journey of initiation that took him first to the Hostal de la Gavina and then to El Celler de Can Roca. In 2005 he came to Mallorca to work at El Olivo. The following year he was appointed chef at another hotel, Can Simoneta, and in 2008 he went on to manage Tahini, a responsibility that led him to do an internship in Tokyo with Yoshikawa Takamasa. Then, after spending a winter with Martín Berasategui, he returned to the island as chef at Satyricon (Alcúdia). In 2012, his penultimate stop before opening his own restaurant was El Faro, a classic in Vinaròs.

CATI PIERAS

Mallorcan chef and restaurateur, Cati Pieras runs with David Ribas the restaurant and small hotel DaiCa, located in the centre of Llubí and with a Sol in the Repsol guide since 2020. A graduate of the Escola d’Hoteleria de les Illes Balears, this great professional born in Inca developed her profession with chef Dominique L’Honoré at Cavall Bernat, restaurant of the relais & châteaux Cala Sant Vicenç, where she managed the starters department. He also worked at Racó d’en Freixa, at the Espaisucre pastry school and for a year at Carme Ruscalleda’s Sant Pau. From there, in 2005, he moved to the restaurant Can Jubany, where he delved into Catalan cuisine with a premium store: mushrooms, truffles, game… When he returned to Mallorca in 2007, he worked for five years as chef at Es Vi, the restaurant of the Son Vida hotel, and in March 2012 he founded DaiCa.

ALVARO SALAZAR

The only chef to hold two Michelin stars in the Balearic Islands, Álvaro Salazar (Linares, 1985) is the chef at Voro, the Cap Vermell Grand Hotel’s restaurant. He has also been awarded a Sol in the Repsol guide. Graduated from the Escuela de Hostelería de Córdoba, at the age of 18 he did an internship at the prestigious restaurants Tragabuches (Ronda, Málaga) and El Portal de Echaurren (Ezcaray, La Rioja). Subsequently, he worked at La Seda (Murcia) and Sergi Arola Gastro (Madrid). In 2010 he moved to Mallorca to join the kitchen of the luxury hotel Formentor and, five years later, he caught the attention of the specialised press for his splendid work at Argos, the restaurant of the hotel La Goleta, inaugurated in Port de Pollença in June 2015. That same year he was already among the ten finalists in the San Pellegrino Young Chef competition for Spain and Portugal. In March 2019, he opened the restaurant Voro, bi-starred from the 2022 edition.

WINNERS

Raúl Linares and Lourdes Plana, president of the Royal Academy of Gastronomy.

FIRST EDITION (2021). With a «triad of prawns», the chef Raúl Linares (Palma, 1997), from the restaurant Voro (Canyamel, Mallorca), won the first edition of the International Cooking Contest with Sóller Prawn, held on 20 September 2021. In fact, it was not a dish in three parts, but a quartet of ‘haute cuisine’ elaborations: red prawns tempered in their juice, in a version of broken eggs and in a croquette crowned by a tartar.

The second prize went to Javier Ruiz, from Delicious Gastronomía (Logroño, La Rioja), who presented a red prawn steamed in ‘palo cortado’ (sherry wine) with fennel, prawn ‘salprieta’ and ‘palo cortado’ spaghetti. The jury was made up of Lourdes Plana, president of the Royal Academy of Gastronomy, and the chefs Ricard Camarena, Kristian Lutaud, Marc Fosh and Maca de Castro.

FINALISTS

II INTERNATIONAL COOKING CONTEST

WITH SOLLER PRAWN

19th September 2021

ÁLVARO ABAD GARCÍA

- Alicante -

Sóller prawn with ‘blanquet’ sausage, acidulated chickpea broth, tubers and roots

RAÚL LINARES PINZÓN

- Balearic Islands -

Triad of Sóller prawn: tempered in its juice, broken eggs and croquette

METUS MUSTAFA DEMIR

- Balearic Islands -

Smoked Sóller prawn with saffron confit potato, crunchy cuttlefish coral and creamy prawn sauce

JUANJO SALES SEGURA

- Castellón -

Sóller prawn with Mediterranean ‘aguachile’

JAVIER RUIZ MARÍN

- La Rioja -

Sóller prawn steamed with ‘palo cortado’ sherry, fennel root (pickle and ‘vichyssoise’), prawn ‘salprieta’ and spaghetti of ‘palo cortado’

LLUÍS GOT TORRES

- Balearic Islands -

Liquid ‘trempó’ (summer salad) with Sóller prawn and pickels

LOCATION

II INTERNATIONAL COOKING CONTEST

WITH SOLLER PRAWN

19th September 2022

The contest is to carry out the installations of
Marina Tramontana – Port de Sóller

Calle de la Marina, 62
07108-Puerto de Soller

PROMOTE

Organizer

SPONSOR

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