The best tapa in Spain is from Zaragoza.

The cover of La Clandestina is a premium dish prepared in miniature by chefs Susana Casanova and Fernando Solanilla. razor at ajoblanco with Peach in the remainder pickle jelly cava of aragonCow’s foot reduction pearl, borage coral and lemon peel.

Aragon’s proposal Ranked 6th out of 31 participating cities, it reached the finals. and finally, he beat the second-placed Asturias bet and the third-placed Navarra.

“The jury valued that. a very balanced, very elegant, very feminine plug, Aragón’s product is very well integrated and very well developed.“, Casanova said at the end of the premiere.

Located in the heart of the Historic District of the Aragonese capital, right on the corner of Calle San Andrés and Calle San Jorge, the restaurant’s two chefs recommend eating it in two or three bites based on the crust.

For the chefs and owners of La Clandestina BistroSusana Casanova and Fernando Solanilla‘Cruz de Navajas’ is not only because of its “beautiful” aesthetic, but also “a cover that surprises”. It has many flavors that eventually become one. leaving a very pleasant aftertaste.

Head of Hospitality of Spain, José Luis Yzuel from Zaragoza, with Minister of Industry, Trade and Tourism, Reyes Maroto They were responsible for presenting the precious privilege that crowned the cover of La Clandestina as the best in Spain. Susana Casanova, who made it to the final yesterday, received her award very excitedly.

What is Cruz de Navajas wearing?

Some of the Aragonese products carried by Cruz de Navajas are the pickled Calanda peaches; A cava from Aragon, turned into a gel so you can eat it and borage Cooking with flour and oil, making it like a hole-filled cookie resembling coral coming out of the bottom of the sea.

This tapa was awarded as the best in Zaragoza and the state in 2019 and also represented the Aragonese capital on World Tapas Day held in Berlin in 2022. “It’s a very easy-to-eat tapa with a very delicate flavor. It’s very different,” the chef synthesized.