The head chef of Vinum restaurant impressed the jury with a Cambrils mantis shrimp dish prepared in two textures. Queralt received a 3,000 euro prize and special mentions for tradition and the use of seasonal local ingredients. The competition featured eight professional finalists selected from numerous international applications.
“"It is a product with great potential that needs to be valued."
Second place went to Paula Malapeira from Barcelona, while Claudia García, a student at the Cambrils Hospitality School, secured third place. The event reinforces Cambrils' status as a gastronomic capital, blending maritime heritage with modern culinary techniques.
