Awards and competitions

The Girona Gastronomic Forum 2025 will host the fourth edition of the 'Best Steak Tartare' competition, a classic of the event. Participants will showcase their skills by preparing the dish live in front of a professional jury selected by the organization and a public jury. The evaluation will consider factors such as visual appearance, the cut, flavor and aroma, the residual taste of the meat, seasoning, etc.

Tajine is one of the most emblematic dishes of Moroccan cuisine, a stew that takes its name from the pot in which it is cooked. This specialty offers a wide variety of versions: fish, minced meat or kefta, chicken, vegetables, tuna, among other combinations. The competition aims to recognize chefs who prepare valuable Moroccan gastronomy in our country and highlight its culinary richness.

The Girona Gastronomic Forum and Xarxa Bagi announce the 4th edition of the Best Gastronomic Startup award, with the aim of promoting innovation in the gastronomic sector. These awards are aimed at professionals and companies with the initiative to present creative proposals that contribute to the development of the sector, thus recognizing the most outstanding projects.

The Lladonosa Awards are a gastronomic competition in search of young talent in the kitchen and dining room, in homage to the chef, trainer, and historian Josep Lladonosa, who has documented Catalan cuisine since the Middle Ages. The competition is participated by the hospitality and tourism foundations and schools of Catalonia, and the awards aim to promote gastronomic training, healthy eating, and the culture of food waste reduction.

The World Xuixo Competition was born in 2018, driven by the gastronomic journalist Salvador Garcia-Arbós, with the collaboration of the Bakery School of the Gremi de Barcelona. Throughout its four editions, the awarded bakeries have been Padrés Bakery from Banyoles (2018), Pa Artesà Bakery from Vallès (2020), Juhé Bakery from l'Escala (2022), and Triomf Bakery from Barcelona (2024).