The chef from Turolense has positioned himself as a culinary reference by expressing local aromas and products.
The City of the Sun will become the gastronomic capital of miniature cuisine from March 10 to 11, showcasing the excellence of the regional hospitality industry.
Mayte Martínez, Mayor of Hospitality: «Events like this generate dynamism, attract visitors, and contribute to Lorca’s continued consolidation as a gastronomic reference destination in the Murcia region.»
February 20, 2025. A top chef will challenge the jury at the third edition of the Tapas and Frying Championship in the Murcia region. Turolense María José Meda, recognized with a Michelin star and a Repsol Sun at her El Batán restaurant, will lead the group of gastronomic experts who will declare the competition’s winner. The competition, taking place in Lorca on March 10 and 11, will showcase Murcia’s excellence in a wave of innovation, creativity, and technique.
The event will turn the city into the epicenter of miniature cuisine, where participants will demonstrate the excellence of their gastronomic proposal in just three bites and live cooking. The championship will take place in the «Showcoking» format, where competitors will prepare their tapas in the kitchen boxes set up on the stage of the Fair Lorca (IFE) Institution. A challenge.
Lorca’s Hospitality Advisor, Mayte Martínez, emphasized the importance of the city hosting this competition, stating that «Lorca is a land of history, culture, and, of course, a gastronomy with its own personality. Having an event of this caliber in our city is a unique opportunity to showcase the quality and authenticity of our local products and the talent of our hotels, and having Michelin-starred Maria José Meda as the foundation is a luxury and a pride.»
Martínez also highlighted that «tapas and skewers are a form of culinary expression that allows us to experience flavors and textures, without losing sight of our roots. Therefore, events like this championship bring dynamism to the sector, attract visitors, and contribute to Lorca’s continued strengthening as a gastronomic reference destination in the Murcia region. Our hospitality has much to offer, and we are confident that this edition will surprise with innovative and high-quality proposals.»
María José Meda transformed Batán, her restaurant in Tramacastilla, into a culinary reference. Along with her partner, Sebastián Roselló, she has been managing it since 1999. Although she studied social work, her passion for cooking led her to train in a specific way and complement her learning with courses and masters. In 2008, she obtained the diploma in hospitality to support her experience.
Her cuisine is characterized by a focus on the aromas and local products of Albarracín, applying a circular cooking style that maximizes each ingredient. Her creativity and respect for the territory have earned her numerous awards, including a Michelin star in 2013, a Repsol Sun, and other accolades such as Best Chef Aragon and Best Innovative Chef.
Her career is an example of how passion, effort, and commitment to the land can lead to success in the world of haute cuisine. For the chef, presiding over the jury at the third edition of the Tapas and Frying Championship in the Murcia region is an «honor.» «From our corner in Sierra de Albarracín, 50 km from Teruel, I greatly appreciate the opportunity to immerse myself in Murcia’s gastronomic richness,» she said.
MEDA expressed being «eager» to discover the creativity of the participating chefs, who will condense the best of regional cuisine in their creations. And she predicted that «the variety and quality of Murcian products, along with the culinary ingenuity embodied in each preparation, promise a truly enriching experience. Those of us working in haute cuisine find in the participants of this championship an endless source of new ideas. When we design a tasting menu, we face the challenge of condensing the essence of a prepared dish into one or two portions.»
The chef emphasized the importance of strengthening and expanding these competitions in Spain, as they represent the future of national cuisine and reflect the identity of each region. And she stressed that these championships are an opportunity to showcase the gastronomic richness, innovation, and creativity of all kinds. In her opinion, Lorca is an excellent example of this culinary heritage that deserves to be recognized and disseminated.
In the same vein, the new Mediterranean cuisine, Luis Miguel García de Andrés, stated that «the growth of the hospitality industry directly impacts the region’s development. A clear example is the consolidation of this regional gastronomy championship, a genuine initiative that values the excellence and variety of Murcia’s cuisine. The commitment to training and innovation through competition shapes our chefs and strengthens the positioning of the Murcia region as a reference for creating avant-garde tapas.»
The III Tapas and Skewers Championship in the Murcia region is a gastronomic promotion initiative of 1001 Taste of the Region in Murcia, the Tourism Institute in the Murcia region, and the city of Lorca. It is sponsored by Mahou, new Mediterranean cuisine, Hospitality Formnet Team, Intecno Group, Zambú Professional Cleaning, José Díaz Hotel, and Makro Equipment as the official provider. The competition is supported by companies collaborating with Solán de Cabras, Happy Vermut, Comunicación en mi Camino, San Diego Aove, Café Blackzi, Los Jardines Hotel, and Bysibaritas. And as «partners» with Hostelor, Voy a San Juan Bosco, and DFM Rent a Car, the official vehicle of the championship.
Registration for the competition is free, and hoteliers can formalize it through the protected form at www.academiadelatapaa.com.
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