The gathering took place at a restaurant founded in 1992, known for its annual production of approximately 20,000 bottles of cava and 9,000 bottles of wine, mostly for internal consumption. The chef, with eight years of experience at the establishment and a previous career in other renowned local restaurants, was responsible for designing the gastronomic proposal.
The menu began with a selection of starters combining traditional and innovative flavors, including escarole with romesco, shredded cod, black sausage croquettes with apple, and pork trotters and octopus carpaccio. The surf and turf fusion culminated with sausage and baby squid with pesto.
For the main course, a cod loin with gratin of creamy calçot and artichoke chips was served. The sweet touch was provided by a Santa Teresa French toast, prepared by the restaurant's grill manager, who was accompanied by a member of her team.
“"For us, it has been an honor to receive the AGT's visit and to be able to showcase both the winery and the restaurant. We are very grateful."
The pairing included Burnat Blanc 2024 and Burnat Negre 2024 wines, with Tarragona Designation of Origin, and Magrinyà Calaf Brut Nature Reserva cava, with Cava Designation of Origin. A winemaker trained at the Rovira i Virgili University was responsible for presenting these products.
The restaurant owner received a diploma from the AGT president and honorary president, in recognition of their work. The academy's next event will be on May 7 at Castell de Vilafortuny, in Cambrils, where the awards for the 2025-26 gala will be presented.
