The bravas from the El Maño restaurant, in Palencia, have been recognized as the best in the world after winning the final of the IV International Contest 'Una de Bravas', which was held this Monday at the Rey Sancho hotel in Palencia and in which they 21 chefs from all over the country participated.
The jury, headed by Michelin-starred chef Víctor Martín, pointed out that the “Bravas without borders” by José Gregorio Figueredo and Alberto Beltrán from the El Maño restaurant “stand out for their rounded flavor, overall very tasty, respecting traditional values.” of the bravas potatoes".
Its creators have explained to EFE that having achieved first place in the contest is "a bombshell for everyone," and that "we are going to give a huge boost to the Ojeda potato." This is the first time that a Palencia establishment has won this award.
Miriam Andrés, the mayor of Palencia, was in charge of presenting the prize to the winners, who received a diploma - the work of the plastic artist Antonio Guzmán Capel - and a sculpture of Cristo del Otero. They were also gifted with a 750 euro voucher for Yzaguirre Vermouth, 1,500 bottles of Fuentes de Lebanza water, a pack of Mahou products and a professional video report, valued at €500.
Second place went to the “Bravas Locas” from the Rosi La Loca Tavern, in Madrid, created by chef Javier Alfaro. The judges have pointed out that they are very flavorful potatoes, spicy, crunchy on the outside and buttery on the inside. "If the bravas are from Madrid, of course they are the perfect heirs of that tradition," they added.
Mario Fernández, from TC 28 Beber y Comer, in Mieres, has achieved third place with his “SobraBravas”, accompanied with a sobrasada brava sauce. "Surprisingly, with this last ingredient they have achieved a perfect and balanced flavor of salsa brava," noted the jury.
The contest has awarded other prizes, such as the Special Mention of the Jury to Gersón Iglesias, representative of the Erva Oca Vila de Allariz establishment, located in Ourense, for his “As bravas de Javi”, made with Galician potatoes, a brava sauce made with a chipotle and padrón pepper emulsion.
“The circus of horrors by: Agalla's”, the bravas prepared by Antonio Falcón, from the Agalla's Gastro restaurant
For the appearance of his patatas bravas, Íñigo Kortabitarte, from the Kobika restaurant, in Durango (Vizcaya), has received the Aesthetics Award; while the Food of Palencia award went to Hostal el Portal in Alcolea de Cinca, Huesca.
