With past winners including David Muñoz (DiverXO) and Miguel Ángel de la Cruz (Restaurante La Botíca de Matapozuelos), it’s not surprising that we’ve been on the edge of our seats over here to learn who the winner of this year’s “Best Vegetable Dish of the Year” is.
Well, the wait is over. The winner was announced yesterday at Fruit Fusion (October 16th – 18th), the annual gastronomic conference that takes place during Madrid’s international Fruit Attraction fair, and it is none other than Iago Castrillón, of Restaurante Acio (A Coruña), for his Baby lima beans with notes of anise (Verdinas en verde con toques anisados).
To win this prestigious award, which is given annually by Madrid Fusion, Castrillón beat nine other famed Spanish chefs – each of which had presented a specially created dish in which vegetables rule.
The other nominees were the following: Ricardo González, of Restaurante El Retiro de Pancar (Asturias), for Stuffed onions with roasted vegetable juice; Sergio Bastard, of Restaurante La Casona del Judío (Cantabria), for Low temperature beet, sea sorrel, licorice, walnut fat and beet leaf; Iván Cerdeño, of Restaurante La Casa del Carmen (Toledo), for Vegetables from the sea and land, herb emulsion and black garlic; Artur Martínez, of Restaurante Capritx (Barcelona), for Thin garbanzo polenta with smoked eggplant and black garlic praline; Sergio Martínez, of Restaurante Keki Taperia (Murcia), for Artichoke – lemon/arbequina olive – green juices/almonds, coals…; Juan Carlos Padrón, of Restaurante El Rincón de Juan Carlos (Santa Cruz de Tenerife), for Fennel bulb ‘a la meuniére’ on a bed of toasted vegetables, cilantro, basil and capers; Miguel Ángel de la Cruz, of Restaurante La Botíca de Matapozuelos (Valladolid), for Roasted spring onions in pine nut syrup; Juan Carlos Trujillo, of Restaurante La Canela en Rama (Jaen), for Smoked tomato cream with rockrose, wild mushrooms, quince paste, pine nuts and sprouts; and Daniel Ochoa, of Restaurante Montia (Madrid), for Frozen lemon, orange cream, toasted meringue and fennel jelly.