In Valderrobres, "Baudilio", the project launched in 2012 by Argentine chef Fabiana Arévalo, will present a Calanda peach served with homemade kefir ice cream. Opposing this proposal, "Hotel Épsilon" in Alcañiz, which combines accommodation, a café and a restaurant, will offer a creation designed to show that this product can go beyond dessert. The establishment revamped its menu in 2025 to give greater prominence to products from Bajo Aragón.
This week's jury will consist of Álvaro Pérez Berdún, known as "Alvarico a la carta"; Sara Acero, founder of La Zarola; and Ángel Moreno, founder and CEO of Enjoy Zaragoza. The three judges will assess aspects such as technique, presentation and the prominence of the main ingredient before tasting the two dishes. During the tasting, they will consider the texture, flavor and harmony of the dishes to decide which restaurant wins the Golden Cucharaza.
The program will also travel to Calanda to visit "La Calandina", a cooperative linked to the Protected Designation of Origin Calanda Peach. There, the cameras will show how this fruit is produced and explain why the peaches are bagged directly on the tree for much of their growth, as well as the work carried out until each piece reaches the market.
