Baptized with the surname of its creator, ‘Tizón’ has won first place in the 18th edition of the Euskadi and Navarra Pintxos Championship, the final of which took place this Wednesday. With his victory, the chef Inigo Tizón thus converting the Gran Sol bar in Hondarribia into four-time champion of the contest, since it already won first prize in the 2010, 2012 and 2017 editions.
He pintxo that has conquered the jury is made with a brioche bread base grilled stuffed with txangurro prepared in the traditional way, with kimchi mayonnaise, sweet and sour pickle and passion fruit pearls, finished with microgreens. This bite is available on the local menu at a price of 5.70 euros.
This edition of the Championship, which has come of age, has returned to its origins when the grand final was held in Hondarribiaa Basque town where the contest was born with the initiative of the city’s Hospitality Association in 2006, today being one of the most reputable competitions in the sector and with the greatest participation of contenders.
In total they have faced 60 professionals coming from different parts of the Basque Country and Navarra, who since Monday have demonstrated their skills in different phases, reducing the number to 25 contenders for the grand final in search of the txapela of champion.
Elena Arzak has chaired a jury made up exclusively of professional female culinary figures from different parts of the country, and has highlighted the importance of “giving chefs the opportunity to continue creating pintxos because this is our hallmark.” Nuria Morell Nozomi Sushi Bar
Valencia; Rocio Parra from In the Parra of Salamanca; Susana Casanova from La Clandestina of Zaragoza and Blanca Velia Pérez from Corazón de Agave in Barcelona completed the jury.
All the winners
Second place was achieved by ‘Goxojaia’, from the bar eat me from Vitoria, a skewer with a smoked oil powder base and a crunchy beet dome stuffed with green tartar, roasted bacon and braised Tudela heart foam. And the third prize went to ‘Amatxu’ by Marinoa House from Plentzia, a tuna fritter with tomato and piperrada.
- Champion: ‘Tizón’ from the Gran Sol bar in Hondarribia by Iñigo Tizón,
- Runner-up: ‘Goxojaia’ from Cómeme de Vitoria-Gasteiz by Álvaro Aguayo and Rubén Freire.
- Third place: ‘Amatxu’” from Casa Marinos de Plentzia by Juan Mari and Alejandro Díaz.
- Special Mention from the Jury: ‘Talo’ from the Hélianthal of Saint Jean de Luz by Sébastien Piniello.
- Best pintxo with Certified Products: ‘Etxeko’ from Danano de Irun by David Rodríguez and Naiara Abando.
- Best wine pairing: ‘Belle epoque’ from the Danontzat of Hondarribia by Gorka Irisarri.
- Best pairing with beer: ‘Thug waffle’ from Ayres del Soto in Pamplona by Javiera Jimena and Sergio Lerga.
- Image of a Championship: ‘Marea Gora’ from Sorginzulo de Bilbao by Iñaki Lazkano.
- Honor Award: Zirtzilak and the Association of Peñas de Baiona for their initiative Pintxo Eguna.
- Best Pintxos Bar: Ganbara bar in Donostia.
Pintxos, tapas and casseroles: 700 easy and appetizing recipes (Kitchen)
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Photos | Pintxos Championship 18/70 Euskadi and Navarra
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