San Pedro Gardens, with its unmistakable Mudéjar apse as a backdrop, provided the setting this year for the conclusion of an edition that once again brought together creativity, local produce and plenty of small-format cuisine. Hospitality professionals, the twelve finalist establishments, jurors, sponsors and institutional representatives attended the awards ceremony organized by the Teruel Tourist Entrepreneurs Association and the Teruel Ham Regulatory Council.
A BITE THAT WON OVER THE PUBLIC AND THE JURY
The twelve finalists once again prepared their creations before a jury chaired by María José Meda, the province of Teruel’s first Michelin-starred chef, and also comprising Reynol Osorio, Aragón’s best chef in 2025 and owner of El Portal de Albarracín; Marcos Giménez, a cooking teacher at the Aragón Hospitality School; Patricia García, manager of the Amantes Foundation and person responsible for the Mudéjar complex of San Pedro Church; and Inmaculada Sánchez, president of the Aragonese Celiac 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.
“Open Sesame,” from Pura Cepa Vermú, was the tapa that ultimately won over the jury. Photo: Provincial Teruel Ham Tapas Competition
Of all the entries, “Open Sesame,” from Pura Cepa Vermú, was the one that ultimately won over the jury. The establishment takes home the traditional ceramic skewer-shaped statuette, a €500 prize and the chance to represent Teruel at Spain’s 2027 National Tapas and Pinchos Championship. But the winning bite also spoke the public’s language: it was the Most Popular tapa, receiving 813 votes and an average rating of 4.83 out of 5, and the one that earned the most “likes” on Instagram, also becoming the edition’s most influential tapa. A hat trick confirming that professionals and tapas fans shared the same taste this time.
PURA CEPA VERMÚ, MUCH MORE THAN A WINNER
Behind “Open Sesame” is the cuisine of Pura Cepa Vermú, an establishment that has spent more than six years making pinchos, tapas and sharing plates its distinctive calling card. Its offering changes practically every day, seeking to surprise diners with new combinations while focusing on fresh, natural, local and top-quality products. It also has an extensive menu of sharing plates and daily specials, allowing guests to discover different facets of its cuisine with every visit.
And, as its name suggests, vermouth occupies a privileged place. Pura Cepa brings together more than 125 varieties, including dry, rosé, red and white vermouths, as well as a selection of wines from different designations of origin to complete the pairing of its creations. A philosophy based on small bites, produce and variety that this year has found its finest showcase in “Open Sesame,” the tapa that has won over both the professional jury and the public.
