The San Pedro Gardens, with the unmistakable Mudejar apse as a backdrop, provided the setting this year for the finale of an edition that once again brought together creativity, local produce and plenty of small-format cooking. Hospitality professionals, the twelve finalist establishments, judges, sponsors and institutional representatives gathered at the awards ceremony organized by the Teruel Tourist Business Association and the Teruel Ham Regulatory Council.
A BITE THAT WON OVER THE PUBLIC AND THE JURY
The twelve finalists prepared their creations once again before a jury chaired by María José Meda, the province of Teruel’s first Michelin-starred chef, and also made up of Reynol Osorio, Aragón’s best chef in 2025 and owner of El Portal de Albarracín restaurant; Marcos Giménez, a cooking instructor at the Aragón School of Hospitality; Patricia García, manager of the Amantes Foundation and head of the Mudejar complex of the Church of San Pedro; and Inmaculada Sánchez, president of the Aragonese Coeliac Association in Teruel. Presentation, creativity, balance of flavors and, especially, the treatment and prominence given to Teruel Ham and Teruel Pork were among the aspects assessed.
“Ábrete Sésamo,” from Pura Cepa Vermú, was the tapas that ultimately won over the jury. Photo: Provincial Teruel Ham Tapas Competition
Of all the entries, “Ábrete Sésamo,” from Pura Cepa Vermú, was the one that ultimately won over the jury. The establishment receives the traditional ceramic skewer-shaped statuette, a €500 prize and the chance to represent Teruel at Spain’s 2027 National Tapas and Pintxos Championship. But the winning bite also spoke to the public: it was named Most Popular Tapas, receiving 813 votes and an average rating of 4.83 out of 5, and it earned the most “likes” on Instagram, becoming the edition’s most influencer-friendly tapas as well. A hat trick confirming that professionals and tapas lovers shared the same taste this time.
PURA CEPA VERMÚ, MUCH MORE THAN A WINNER
Behind “Ábrete Sésamo” is the kitchen of Pura Cepa Vermú, an establishment that has spent more than six years making pintxos, tapas and portions its particular calling card at 4 Calle Joaquín Costa in Teruel. Its offering changes practically every day, seeking to surprise guests with new combinations while championing fresh, natural, locally sourced and top-quality products. It also features an extensive menu of portions and daily specials, allowing diners to discover different facets of its cooking with every visit.
And, as its name suggests, vermouth holds a privileged place. Pura Cepa offers more than 125 varieties, including dry, rosé, red and white vermouths, as well as a selection of wines from different appellations of origin to complete the pairing with its creations. A philosophy based on small bites, quality produce and variety that this year found its finest showcase in “Ábrete Sésamo,” the tapas that won over both the professional jury and the public.
