'Bacalao y recuerdo de la infancia' ('Cod and childhood memories') prepared by Mika Pop from the Mika bar-restaurant in Hondarribia was the big winner of the 8th Gipuzkoa Cod Pintxos Championship, the final of which was held in Pasaia.
"At the base of the pintxo we have a biscuit with my mother's recipe, which is part of my childhood memories. It has a touch that makes it special and it is a spice called 'caraway' or (carum carvi)", Mika explains.
On top of it, a cod confit, which maintains the main characteristics of the product, above all its flavour, with touches of green pepper with onion, apple sauce, cabbage, mint, lactoquillo sauce and lemon spheres that add freshness.
"I am very happy for this award, grateful and excited as it is the first award I have won since I started my own project, the Mika bar in the Plaza de Armas in Hondarribia", said the chef, who was presented with the txapela by Asun Gómez, Mayoress of Pasaia, in the company of Félix Manso, member of the Jury, and Eduardo Gállego, head of Makro.
The runner-up was Ramuntxo Berri, whose kitchen is run by George Brezeanu, who received the prize from Igor Zalakaín, member of the Jury, and Andrea Palomares, Councillor for Culture of Pasaia Town Council.
The third prize went to Gorka Irisarri from Gastroteka Dantontzat in Hondarribia, who received his diploma and trophy from Pablo Loureiro and Iñaki Azkarate, head of Oarsoaldea.
'Bacalao y recuerdo de la infancia' ('Cod and childhood memories') prepared by Mika Pop from the Mika bar-restaurant in Hondarribia was the big winner of the 8th Gipuzkoa Cod Pintxos Championship
The initiative has been promoted by Pasaia Town Council and the Oarsoaldea Regional Development Agency and is sponsored by the Provincial Council of Gipuzkoa, the Rueda D.O., Makro and with the collaboration of the companies Bacalao Santymar, Berzosa, RJ, La Barajilla, Bereziartua ciders, Café Baque, Pago de Cirsus, Miniature, Hosteleryko, Bodega K5, Cebanc, Salanort, Cervezas Getari and Insalus. The championship has been organised by La Cofradía de la Gilda y el Pintxo.
The aim of this championship is to promote the consumption of cod with quality creations that promote the product. Once again this year, the experience of both the Pintxo Route and the Championship has been a success, culminating in this grand finale with 14 finalist chefs cooking their pintxos live in front of the jury and the public in attendance.
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