Bergara Foundation and Grupo Gourmets launch the “Big Game Meat Flavors Championship by Bergara Foundation” and announce the Bergara Guide, a new gastronomic project.

The 38th Salón Gourmets served as the stage where Yaiza Ortiz Montes was crowned Best Big Game Chef in Spain, showcasing her mastery through a unique recipe that stood out for its flavor, originality, and treatment of the product. Ortiz won with her dish “Venison Cannelloni” from Meraki Gastrobar, Nájera, La Rioja.

The jury was composed of:

• Joaquín Felipe – Chef, Atocha 107, Madrid

• Miguel Carretero – Chef, Grupo Santerra, Madrid

• Purificación González – Deputy Director General for Food Promotion at MAPA

• Raúl Sánchez – ASICCAZA (Big Game Meat Interprofessional Association)

• Pepa Muñoz – (WCK) World Central Kitchen

• Jhosef Arias – Grupo Arias

Contestants and their dishes included:

• Paco González Macia: False truffle of venison tenderloin with black truffle and caviar. Hotel Can Boix de Peramola, Lleida

• Antonio de Diego: Venison pâté with foie gras, red berries, and mushrooms. Marabú Gourmet Experiences, Cartagena, Murcia

• Yaiza Ortiz Montes: Venison cannelloni. Meraki Gastrobar, Nájera, La Rioja

• Diego Ferreira: Venison carré with trinxat and poivrade sauce. Contrastes, Madrid

• Jaime Velasco Victoria: Fallow deer, pine nuts, and mushrooms. La Tabernilla de Almagro by Jaime Velasco, Almagro, Ciudad Real

• Jorge Llamedo Hevia: Venison with forest contrasts. Fons Restaurant, Estepona, Málaga

The Bergara Foundation acknowledges the essential role of hunting in the management of wildlife and ecosystems, making game meat a symbol of healthy and sustainable eating. Through research and the promotion of responsible hunting practices, the foundation helps control species populations and maintain ecological balance. Its work is centered on ensuring that hunting is an effective tool for the sustainable management of natural resources and the conservation of biodiversity.

Thanks to the funding of projects such as traceability systems and training for hospitality schools, among others, the foundation aims to highlight wild game meat as the ultimate goal of hunting—not only for its gastronomic value but also for its role in ecosystem management, biodiversity conservation, and more respectful, natural food production.

During the event, Rafael Serret, Director of the Bergara Foundation, announced the foundation’s new game meat-related project: the Bergara Guide. This reference document aims to locate and evaluate restaurants in Spain that serve game meat. Unlike traditional gastronomic guides, it will assess not only culinary technique but also gastronomic offerings, sustainable sourcing, the wild flavor of the meat, and its environmental context.

Serret also revealed that the project is being developed in collaboration with ASICCAZA and its new VENARI center, and that more partners are expected to join the initiative leading up to its launch in 2026. Undoubtedly, it’s a project set to introduce a fresh concept to the world of culinary guides and to give visibility to one of the most healthy, sustainable, and flavorful ingredients in gastronomy.