A restaurant in Tenerife, Silbo Gomero, offers one of the best restaurant breads in Spain according to the judging panel of Madrid Fusión-Food of Spain.
The restaurants ‘Hermanos Torres’, from Barcelona, and ‘LÚ Cocina y Alma’, from Jerez de la Frontera (Cádiz), have won the first edition of the Madrid Fusión-Food of Spain award for ‘Best Restaurant Bread’, in the two categories of best preparation of its own bread and restaurant that acquires the best bread and treats it well in the dining room, respectively.
Specifically, the director general of the Food Industry, José Miguel Herrero, and the president of Madrid Fusión-Food of Spain, Carlos Capel, today presented these awards, which are sponsored by the Ministry of Agriculture, Fisheries and Food to promote the value of bread in restaurants and contribute to the general recognition of this fundamental product of Spanish gastronomy.
The finalists in the first category were Molino de Alcuneza (Sigüenza-Guadalajara), El Cenador de Amós (Villaverde de Pontones-Cantabria), Ricard Camarena Restaurant (Valencia) and Silbo Gomero (La Laguna-Tenerife), while in the second category the finalists were Saddle (Madrid), Culler de Pau (O Grove-Pontevedra), El 2 Vallehermoso (Madrid) and Saiti (Valencia).
Madrid Fusión-Food of Spain is one of the most influential gastronomy congresses both nationally and internationally, and since 2022 its programme includes the Madrid Fusión Pastry forum, dedicated to the excellence of good Spanish pastry and bakery products.
