Winners of the 2025 “Best Verdinas in Spain, Grand Prix of Oviedo” competition

La Botica (Lastres) and El Llar de la Catedral (Oviedo) took first place in the finals of the "Best Verdinas in Spain, Grand Prix City of Oviedo" competition, in the Seafood and Local Products categories, respectively.

With the rise of verdinas dishes in recent years, especially with the incorporation of local products, a notable differentiation has emerged in their evaluation. Therefore, the organizers have decided to establish two categories for the competition. In this third edition, six prestigious awards were given, recognizing excellence in the preparation of verdinas with seafood and verdinas with local products, honoring the three best in each category. In addition, a special recognition was given for the best pairing, highlighting the perfect harmony between dish and drink.

In the "Spanish Verdinas with Seafood" category, second prize went to Casa Repinaldo (Candás) and third prize to Plademunt (Alcalá de Henares). Carlos Tartiere (Madrid) received the award for best pairing.

In the "Spanish Verdinas with Local Products" category, second prize went to El Marmio (Oviedo) and third prize to Mesón Maryobeli (Cogeces del Monte). The award for best pairing went to Restaurante España (Fermoselle).

Oviedo, Capital of Fabada and Verdinas

Oviedo was the official venue for the third edition of the competition, where 22 hospitality establishments competed among more than 80 renowned establishments from across Spain. “Very common in northern Spain, especially in Asturias, verdinas are a variety of small beans that become pearls of flavor with the recipes that won awards in this third edition of The Best Verdinas in Spain, Grand Prize City of Oviedo,” commented entrepreneur, critic, and jury member of major gastronomic events, Nacho Sandoval, upon presenting the award.

The third edition of the Best Verdinas in Spain, Grand Prize City of Oviedo, competition recognizes and highlights the excellent work of hospitality professionals in multiple formats, where the Verdinas de Asturias Guarantee Mark are the stars.

Verdinas with pig's trotters; with ear and its Montera touch; With lobster and sea urchins from the Cantabrian Sea; with prawns and spider crabs; with partridge and foie gras; with pheasant; with mushrooms and trotters; with Oviedo-style tripe; and with oxtail, these were some of the dishes prepared throughout the day and presented to the jury.

The gastronomic competition, organized by businessman, critic, and jury member of major gastronomic events, Nacho Sandoval, is sponsored by Codilex Camín Astur and Bodegas Carlos Serres, from Haro, Rioja Alta, whose Carlos Serres Crianza and Carlos Serres 1896 Finca El Estanque “Segundo Año” wines have been featured in all the restaurants participating in the Route, with the collaboration of Oviedo City Council, the Asturias Hospitality and Tourism Association, OTEA, FACYRE, ACYRE, and Moscovitas de Rialto.

All the winners

The prizes in the "Verdinas from Spain with seafood" category, in addition to the diploma recognizing their award, are:

1st Prize: La Botica (Lastres), with its Verdinas with lobster and Cantabrian sea urchins

20 kilos of Verdinas from Asturias, La Casa de Valías Guaranteed Brand, and 3 boxes of Carlos Serres Crianza D.O. Rioja

2nd Prize: Casa Repinaldo (Candás), with Verdinas by the sea

10 kilos of Verdinas from Asturias, La Casa de Valías Guaranteed Brand, and 2 boxes of Carlos Serres Crianza D.O. Rioja

3rd Prize: Plademunt (Alcalá de Henares) with stewed Verdinas with cockles

5 kilos of Verdinas de Asturias, La Casa de Valías Guarantee Mark, and 1 box of Carlos Serres Crianza D.O. Rioja

Best Pairing: Carlos Tartiere (Madrid) with his Verdinas Marinera.

10 kilos of Verdinas de Asturias, La Casa de Valías Guarantee Mark, and 2 boxes of Carlos Serres Crianza D.O. Rioja

The prizes in the "Verdinas de España con Productos de la Tierra" category, in addition to the diploma recognizing the award, are:

1st Prize: El Llar de la Catedral (Oviedo), with its Verdinas with pig's trotters and boletus mushrooms.

20 kilos of Verdinas de Asturias, La Casa de Valías Guarantee Mark, and 3 boxes of Carlos Serres Crianza D.O. Rioja

2nd Prize: El Marmio (Oviedo) with its Verdinas with Pig's Trotters

10 kilos of Verdina de Asturias Guaranteed Brand, La Casa de Valías, and 2 boxes of Carlos Serres Crianza D.O. Rioja

3rd Prize: Mesón Maryobeli (Cogeces del Monte) Verdinas with mushrooms and pig's trotters.

5 kilos of Verdina de Asturias Guaranteed Brand, La Casa de Valías, and 1 box of Carlos Serres Crianza D.O. Rioja

Best Pairing: Restaurante España (Fermoselle) with its Asturian-Castilian Cassoulet.

10 kilos of Verdina de Asturias Guaranteed Brand, La Casa de Valías, and 2 boxes of Carlos Serres Crianza D.O. Rioja

Cooking from 10:00 AM

The dishes began to be prepared at 10:00 AM, and in 12-minute sessions, a tasting panel and a technical panel analyzed the technical preparation, presentation (plating), flavor, quality of the verdinas, accompaniments, and pairing with a Carlos Serres Crianza D.O. Rioja vegetable stew.

All chefs and catering establishments in Spain that included a verdinas dish in the now traditional "Ruta de la Fabada" (Route of Fabada), now in its ninth edition, participated in the competition, demonstrating how the exquisiteness and perfection of verdinas are out of the ordinary and are the secret to the success of what is known as the emerald of legumes in Spanish gastronomy.

The event was inaugurated by Alfredo García Quintana, Councilor for Tourism, Hospitality, and Congresses of Oviedo, who emphasized the importance of holding this competition due to the level of attendance and the organization. Other representatives of civil society from Oviedo and the Principality of Asturias also attended.

The History of Verdinas

Considered the jewel of legumes due to its small production, which does not exceed 25,000 kg, it is perfect for mild, refined, and elegant stews and is highly sought after by top chefs for its thin skin, its butteriness, and its ability to absorb cooking aromas.

It is believed to originate in Asturias, in the municipality of Llanes, but it is gradually conquering new territory on the Asturian coast due to its easy acclimatization.

An Internationally Recognized Jury

The technical and tasting jury decided, among the twenty restaurants that competed in the kitchens at the Oviedo Exhibition and Congress Center (PEC), that their verdinas will be chosen as the best in the world in the 3rd edition of the Best Verdinas in Spain Competition, City of Oviedo Grand Prize.

With Chef and director of Gastronome 360, Juan Pozuelo, acting as technical director, the jury is composed of Amada Pico, president of the Club de Guisanderas; the also cooks: Teresa Camacho from Bar Camacho in Anieves, Oviedo and Lola Sánchez, from Sidrería Yumay and winner of the 2023 edition; Arantxa Burgueño, from the restaurant La Escollera in San Juan de la Arena, winner of the 2024 edition; chef Rosa Vázquez; Francisco Rodríguez from the restaurant La Hoja in Madrid; food journalist Jessica Méndez; renowned Master Chef Mónica Longo; Iván Villar, chef of the restaurant El Dólar in Oviedo; hotelier Juan José Suárez; and Rubén Díaz, professor at the CIP Hostelería y Turismo in Gijón. Food critic Eufrasio Sánchez chaired the jury.

Asturias

• Casa Repinaldo (Candás) Verdinas xunto al mar
• La Botica (Lastres) Verdinas con bogavante y oricios del Cantábrico
• El Marmio (Oviedo) Verdinas con Manitas de cerdo
• El Llar de la Catedral (Oviedo) Verdinas con manos de cerdo y boletus
• Sublime (Oviedo) Verdinas con Langostinos y Nécoras
• Restaurante Leitariegos (El Puerto Leitariegos) Verdinas con bacalao
• Cantina de Villalegre (Avilés) Verdinas con bacalao y vieira
• La Montera Picona (Gijón) Verdinas con oreja y su toque Montera

Madrid

• El Nogal (Torrejón de Ardoz) Verdinas con gambón y chipirones
• La Figal de Pablo (San Sebastián de los Reyes) Verdinas con perdiz estofada
• Barrenola (Moralzarzal) Verdinas con perdiz y foie
• La Alhambra (Valdemorillo) Verdinas con faisán
• Plademunt (Alcalá de Henares) Verdinas guisadas con berberechos
• La Hacienda de Ventas (Madrid) Verdinas con carabineros
• La Tonada de Madrid (Madrid) Verdinas con rape y oricio
• Carlos Tartiere (Madrid) Verdinas marinera

Guadalajara

• El Kiosko de la Alameda (Brihuega) Verdinas, crema de carabinero y papada ibérica curada y atún rojo a la brasa de carbón

Valladolid

• Mesón Maryobeli (Cogeces del Monte) Verdinas con hongos y manitas
• Originario (Valladolid) Verdinas con callos a la moda de Oviedo

Córdoba

• Mesón La Abuela María (Iznájar) Verdinas con rabo de toro

Zamora

• Restaurante España (Fermoselle) Cassoulet asturcastellano

Toledo

• Casa Zapico (Bargas) Verdinas con merluza con gambón y oricios