Within the ‘Tapas d’Ací’ competition, the ‘Buñol’ from the Albufera in Valencia has been crowned champion among the 60 proposals from all over the region. The tapa is now available to taste at ‘Pelayo Gastro Trinquet’ and in the other two restaurants of the Gastro Group Trinquet: ‘Vaqueta Gastro Mercat’ and ‘Casa Baldo 1915. The ‘Pelayo Gastro Trinquet’ restaurant has conquered the palate of the jury and has won the first prize of the Tapas d’Ací competition. This is the sixth edition that is organized by Hostelería Valencia, with the aim of recognizing the best tapas native to the Valencian Community 2025. The winning tapas highlights one of the most representative places of the Valencian territory, such as the Albufera de València.

It is a smoked pepper fritter, torched eel, roasted garlic cream, flaked almonds and its suquet is conceived by chef Pablo Margós. In this way, Gastro Trinquet Group wins this local tapas competition for the first time, competing against 59 other restaurants from the provinces of Valencia, Castellón and Alicante.

The winning proposal, whose official name is ‘Bunyol de l’Albufera de València’, is already available to the public. You can taste it at Pelayo Gastro Trinquet, the emblematic restaurant on C/ Pelayo, also a home of the game of ‘pilota’.

It is also available at the other two restaurants of Grupo Gastro Trinquet in Valencia: Vaqueta Gastro Mercat (Carrer de Sant Ferran, 22) and Casa Baldo 1915 (C/Ribera, 5). The originalvcreation is a faithful reflection of the gastronomic style of the group, which has always been committed to preserve the Valencian tradition, with a totally renewed and creative approach.

The kitchen team at Pelayo Gastro Trinquet is  made up of Ximo Faubell, Laura Hasma and Pablo Margós. As the winner of the competition, Pelayo Gastro Trinquet will represent the Community in the National Tapas Competition, which will be held within the framework of the gastronomic congress Madrid Fusion, in addition to participating in an international promotion action of the Valencian gastronomy together with Conhostur and Turisme Comunitat Valenciana. The chef Gastro Trinquet executive, Pablo Margós, along with the restaurant’s kitchen team, composed of Ximo Faubell and Laura Hasma, collected the award during an event presentation led by the vice president of the Valencia Hospitality Federation, Nuria Sanz, the president of the jury, Cuchita Lluch, and the director of the CdT, Daniel Arnal.

Margós values ​​having achieved this award “precisely by betting on traditional Valencian cuisine”, and admits that, during the creative process, “It is very complicated to make an allipebre and shape it into a fritter.” His motivation for betting on this idea was “to make known a dish as much ours as the ‘allipebre’, on especially among those people who do not dare to try it because it contains eel. It is very positive for us to have won the competition with such an indigenous proposal.”

The jury was chaired by Cuchita Lluch (member of the Royal Academy of Gastronomy), accompanied by Rubén Miralles (Rubén Miralles Restaurant, 1 Sol Repsol), Marta Devesa (Fisherman’s Home Restaurant, 1 Repsol Sun), and Javier Vega (Memoria Gustativa Restaurant, 1 Sol Repsol). Their decision has been based on criteria such as presentation, creativity, sensory values ​​and use of local products and native, the main philosophy of the event, and of Grupo Gastro Trinquet.

Where can you try it? At Pelayo Gastro Trinquet – Calle Pelayo, 6, or at Casa Baldo – Calle Ribera, 5 and Vaqueta Gastro Mercat – Calle Sant Ferran, 22.

Report by ‘24/7 Valencia’ team

Article copyright ‘24/7 Valencia’

More info:

Web: https://grupogastrotrinquet.com/

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