The 'Rock & callos' tapa from Lavagú restaurant, located at Avenida de Monforte de Lemos, 42, in the Fuencarral-El Pardo district, has been recognized as the best in Madrid in this year's edition. This victory grants the establishment the honor of representing the capital in the National Tapas and Pinchos Championship Madrid Fusión 2027, along with a prize of 1,000 euros.
“"It is one of the most emblematic stews of our community. With 'Rock and callos' we reinvent this classic in the form of a savory, powerful, and daring Berliner, just like the rock and roll spirit that our tapa symbolizes. It is Madrid in every bite: tradition, flavor, and attitude."
Lavagú's culinary proposal reinterprets traditional 'callos a la madrileña' (Madrid-style tripe stew) in a fried savory donut format. The recipe begins with a sofrito of onion, carrot, garlic, and tomato, to which chickpeas and tripe cooked with chorizo and morcilla are added. This mixture is then wrapped in a fritter-like dough, made with flour, honey, and egg, before being fried. The dish is finished with a sauce based on the stew's own juices, enriched with butter and cocoa, and garnished with lime zest and almonds, offering a combination of intense, sweet, citrusy, and toasted flavors.
The competition, organized by Hostelería Madrid, featured seven finalists, all committed to using at least 50% of ingredients from the Madrid region, a fundamental requirement to promote local market cuisine. Among the finalists were Restaurante Brach Madrid, Medems Catering, Zalamero Taberna, El Quinto Sabor, Baelo Restaurante, and Nunuka Bistró, who presented diverse and creative tapas.
“"They are high-level bars and restaurants, which also represent other municipalities in the community and reflect the diverse typology of Madrid's hospitality industry. Very evolved tapas, very well presented, largely made with local products, reflecting the excellent moment that Madrid's gastronomy is experiencing as an international reference."
This year's jury included prominent gastronomic figures such as Rufo Segovia, Gorka Elorrieta (editor of Comer y Beber at Time Out Madrid), Miguel Grande (1st vice-president of Hostelería Madrid), Eduardo Casquero (president of ACYRE), and Fernando del Cerro (ambassador for M Producto Certificado). All finalists received a trophy and a diploma for their participation in this event, which serves as an important showcase for gastronomic trends and products.
