Madrid fits in a clay pot, its flavor and part of its culture. In a stew of Chicken fricassee at Casa Ciriaco, where the footsteps of Ángel and Godofredo Chicharro still resonate thanks to the efforts of two guardians of the centenary taverns: Alfonso Delgado and Daniel Waldburger. It fits in the cane glass served by Ángel Peinado, who rattles on the steel of the bar. The Krabby, or in the shaker alchemy of Savas. Madrid overflows with the creativity of Mario, Juan Diego and Rafael, the Sandovals, in the two Michelin stars of Shell. Also in the noble office that he represents Sacha Hormaechea, oblivious to fashions and trends, an example of a lifetime making those who sit at his table happy. And in the chocolate dreams of the pastry chef Ricardo Vélez.
The Madrid Academy of Gastronomy has celebrated a new edition of its awards with a supposed tribute to the great hotel family of the region. A recognition, in the Royal Post Office, “To work and the exemplary behavior of all hospitality professionals during the harsh months of the pandemic” that the cook Pepa Muñoz has collected from the hands of the president of the Community of Madrid, Isabel Diaz Ayuso, accompanied by the president of the academy, Luis Suarez de Lezo. «Without moving from Madrid we can travel anywhere in the world. Gastronomy is culture, it is tourism … You are artists and also travel agents ”, assured the regional president, cheered on by those attending this event. “Madrid will go down in history for being the region in which the pandemic could not with gastronomy, giving an example to the world and defending that it was necessary to go against the virus and not against people,” he defended.
«The award that best represents this moment is the infinite gratitude of the people of Madrid to the sector. You did not give up at any time. The city Hall and the Community were aware of how hard it was to lift the blinds of your establishments at this time. I am excited to remember that your only request was ‘to be able to work’ ”, has assured Martínez-Almeida. “We are experiencing a true gastronomic ‘move’ that we will remember in a few decades,” he concluded.
«It is a joy to be able to be here after two hard years and to be able to pay this tribute to the Madrid hospitality. Madrid is in a fantastic moment, with a variety and miscegenation in its offer, which is always committed to quality. Each year it is more difficult to give these awards. It is a pride to see that things are getting better and better, ”added the director of the academy.
This cultural institution, created expressly to investigate, promote and disseminate Madrid gastronomy in all its fields, has also awarded in the V edition of these awards to Sacha Hormaechea. The cook, alma mater of the restaurant that bears his name, has received the ‘A lifetime’ award from the mayor of the capital, José Luis Martínez-Almeida. The Sandoval brothers have been dedicated to restoration and heirs to a three-generation saga for no less than a lifetime. Mario, Juan Diego and Rafael received the award ‘To the restaurant’ presented by Eduardo Petrossi, CEO of Mahou San Miguel, a company that supports this event. The work in the restaurant room, which undergoes an evident enhancement within gastronomy, has been praised in the figure of two professionals such as Raúl Rodríguez and Blas Benito – chefs of the emblematic restaurant Horcher–.
These awards also recognize the commitment of Madrid companies that, like Pescaderías Coruñesas,they work on the excellence of the product that reaches the tables. Marta García and Diego García, co-owners and heirs of the legacy founded by their grandfather Norberto and his father Evaristo, received this business recognition from the Madrid Academy of Gastronomy. Handed it over Miguel Garrido, president of CEIM. His case is one of the best examples of humility applied to success. In the same category, El Corte Inglés was also recognized, whose award received José Luis González Besada, its communication director, from the hands of the deputy mayor of Madrid, Begoña Villacís.
Fine garlic and chicken in pepitoria
The product, indigenous and recovered, has had its particular tribute thanks to the interest of a cook from Madrid in defending the authentic fine garlic of Chinchón. The chef Míriam Hernández –from the restaurant La Casa del Pregonero de Chinchón– and the agronomist Merce González They have been working for years to give prominence to this rich variety that has almost disappeared. Paloma Martin, Minister of the Environment, Housing and Agriculture has awarded both the ‘Product of Madrid’ award.
The traditional cookbook, honored by the many hundred-year-old taverns that still give away their cuisine to locals and tourists, has awarded this V edition to a classic: the hen in pepitoria. On Ciriaco House, the famous restaurant on Calle Mayor, is still made according to the canons by the personal commitment of two ‘guardians’ of these unique culinary corners: Alfonso Delgado and Daniel Waldburger. Her head chef, Cristina Alonso and her manager, Carlos Figueroa, collected the award for the ‘Castizo dish’.
The cocktail bar has gained an indisputable weight in the gastronomic offer of the region and has also had its share in these awards in the category of ‘Bars and drinks’, where Savas has been the winner. They have collected the award given by the mayor of Culture and Tourism of Madrid, Andrea Levy, its owners, Gintas Arlauckas and Dovi. Maria Jose Huertas, Paco Roncero’s sommelier, received the award for ‘Vinos y licores’.
César Martín, Marina Launay and Ricky Callejo received, for their part, the ‘Digital Development’ award for their project Lakasa, example of a ‘restaurant 2.0’ for Madrid. Ángel Peinado won the award for the ‘Bar’ in The Krabby. And Ricardo Vélez and Puy Vélez, to ‘La Repostería’ for their sweet project of Chocolate Mill.