2 Art of Knife Cutting National Competition / El Encinar de Humienta / Gourmets

In the 15 Century, the Marquess of Villena wrote an elaborated treatise on the art of meat cutting or cisoria, the original old Spanish word. The 2 National Cisoria Art Championship Encinar de Humienta / Grupo Gourmets, is aimed to professionals who practice their activity in Spain, recovering the relevance of this basic and yet difficult art to master. During the first phase participants cut up a baron of beef where neatness of the cut, technique, ability, speed and order are awarded. In a second stage contestants elaborate a steak tartar taking into account presentation, originality and, of course, taste. 

Winners 2021:

Ex-aequo

Khalid El Issati, Restaurant Terraza Felipe, Navacerrada.

Ernerto Diomar, Restaurant Commodore, Madrid


Contestants 2021*:

Khalid El Issati Restaurant Terraza Felipe, Navacerrada (Madrid).

Juan Manuel Manrique Polo Trocadero Group.

Rafael García Restaurant Lutin, Cerceda (Madrid).

Iván Martínez Restaurant La Gran Vetusta,Oviedo (Asturias).

Walter Orellana Restaurant Sazadón (Madrid).

Ernesto Diomar Restaurant Commodore (Madrid).

 

Jury 2021*:

Maxi Alesanco, Restaurant Latxaska Etxea (Madrid).

Javier Collar, El Encinar de Humienta.

Amando Cabello, Restaurante La Española (Madrid)

Raúl Hernández, Dehesa Mingoblasco (Madrid).

Pedro Larumbe, Restaurant Pedro Larumbe (Madrid).

Astrid Sveinsdottir Matute, Owner of Import Export de Carne.

John Sasi, meat sommelier and founder of JN MEAT INTERNATIONAL.

*subject to change


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