4 Best Asturian-Style Veal Cutlet Cachopo Contest

Cachopo is a traditional dish of breaded beef stuffed with cold meat and cheese, in order to enhance this recipe and support those professionals who elaborate it with Asturian Veal, the Regulatory Board organizes this contest where any Spanish restaurant is welcome. Those interested fill up a registration and, during 8 weeks previously announced, receive at some point the visit of a representative of the organization who, in an anonymous way, tastes the dish at the restaurant. From all the contestants the best 12 are chosen to prepare their recipes in Salón Gourmets facing a jury formed by gastronomic critics and top chefs.  This year during the 4th edition, the jury evaluates presentation, breading, originality, stuffing, meat texture and of course, taste.


Finalist 2021:

Asador de Bulnes (Madrid)

Casa Antonio (Madrid)

De Rechupete (Zaragoza)

El Saúco (Gijón)

El Secreto de Humphrey (Granada)

La Comtienda (Pedro Miñor, Oviedo)

La Marimorena (Oviedo)

Las Tablas del Campillín (Oviedo)

Los Platos del Soto (Calviá, Mallorca)

Merendero Covadonga (Covadonga)

Rio Astur (Gijón)

Taberna Salcedo (Oviedo)


Jury 2021:

Sergio Rama: Canela en Rama and advisor chef at Ternera Asturiana.

Pilar Salas: Agencia Efe.

Mª Paz Marlo: Top Chef finalist.

Roberto Capone: Chef and gastronomic advisor.

Raquel Castillo: Gastronomic Critic at Magazine Metrópoli, El Mundo.

 


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