The Apehl, finalist in the IV Official Hospitality Championship of Spain–Tapas and Pinchos with chef José Luis Pardo, from the restaurant El Boni
• After overcoming today’s first round in which 34 associations participated, tomorrow it will fight for the title of Best Tapa/Pincho in Spain.
26.01.2026. The Provincial Association of Hospitality and Tourism Entrepreneurs of Lugo (Apehl) has just been selected as a finalist in the IV Official Hospitality Championship of Spain–Tapas and Pinchos, organized by Hostelería de España during the Madrid Fusión International Gastronomy Congress, which is taking place this week in Madrid.
The competition held today its first part, in which 34 hospitality establishments participated, representing the provincial hospitality associations and federations.
The province of Lugo defended, with the sponsorship of the Lugo City Council, the Provincial Council of Lugo, the Xunta de Galicia, Cafés Candelas, Estrella Galicia, Aceite de Quiroga, Pimiento de Mougán, 2.i, Merluza de Burela and Transportes Valín, its candidacy led by chef José Luis Pardo, who, accompanied by his assistant Verónica Díaz, presented the proposal “Ostra, qué merluza de Burela”, a trompe-l’oeil of a false oyster made from squid-ink cracker, filled with gilda gazpacho made with Quiroga olive oil, hook-caught Burela hake cooked at low temperature and trout roe, finally crowned with a carabinero foam.
The final stage of the championship will take place tomorrow and the finalists will compete to win the award for Best Tapa/Pincho.