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The magnificent 7

By Brian Gallagher 01.10.13

Seven of the most influential chefs on the current Spanish culinary scene; David Muñoz, Miguel Angel de la Cruz, Beatriz Sotelo, Rafael Morales, Álvaro Garrido, Albert River and Diego Ventura who presented their tapas proposals last Sunday on the 29th of September at the Palau San Jordi (Passeig Olimpic, 5) of Barcelona, within the Feria de la Tapa de San Miguel programme of activities. The event titled "The Mahou San-Miguel Magnificent Seven " involved demonstration cooking live in front of an audience creating an appetizing original gastronomic tapa served with an accompanying beer.

This project aims to demonstrate all the possible combinations of beer and good food within Spain’s constantly evolving food culture. The popularity of the gastronomic tapa is not just confined to high-end restaurants and bars but is increasingly inveigling its way onto the every day scene. With events like TAST BCN Il Fira de la Tapa de Barcelona sponsored by San-Miguel the culture of the tapa is becoming more and more popular as well as reaching new creative heights. The event consisted of 24 stalls from Barcelona (and environs) based tapas bars which each served  a selection of 3 tapas. The public were given the chance to vote for their favourite and the winner was awarded 3,000 Euros.

  • Rafa Morales (restaurant Rafa Morales de Valencia); ‘Octopus confit served with Mojo Canario (sauce typical of the Canary Islands) with sweet and sour dressing’ with Warsteiner beer.

  • Diego del Río (restaurant Lago de Marbella); ‘Almond paste with cured sardines, spearmint, radish and grape’ with San Miguel 1516.

  • Albert Ventura (restaurants Coure de Barcelona & Wall 57 de Valldoreix); ‘Marinated mackerel with turnip, mustard and black garlic’ with San Miguel Especial.

  • David Muñoz (restaurant Diverxo); ‘Marmitako of sun dried Sicilian tomatoes and red tuna causa-taki style’ with Mahou Cinco Estrellas.

  • Álvaro Garrido (restaurant Mina de Bilbao); ‘Mussels served with pesto and curry sauce’ with Kronenbourg.

  • Bea Sotelo (restaurante A Estación de Cambre); ‘Mussels served with emulsified pickled mushrooms and fried onions’ with Alhambra Reserva 1925.

  • Miguel Ángel de la Cruz (restaurant La Botica de Matapozuelos); ‘Roasted onions served with pine nut and thyme conserve’ with Grimbergen.

  • 6 of  the 7 chefs together at the TAST BCN event