Badajoz is the star of this week as chef Alberto Chicote brings his culinary competition, ‘Batalla de Restaurantes,’ to the city. Set to air on February 18, the show aims to pinpoint the ultimate ibérico pork dish by challenging four distinctly different restaurants: Koru, managed by chef Manuel Gómez; Tierra Nuestra, run by Andrés Fernández; the newly opened Bohemia, led by Carmen González; and Mellow Grill, represented by Iván Gallego.
Each week, ‘Batalla de Restaurantes’ travels to various cities across Spain, and this season, it includes stops at ten notable locations including Badajoz. The show has garnered significant popularity, building upon its success from the previous season, and continues to blend gastronomy with entertainment, offering viewers not only insights about culinary excellence but also the challenges faced by Spanish restaurateurs.
This week’s focus on Badajoz means high expectations as Chef Chicote engages with the renowned dish of the region: ibérico pork. Each participating restaurant is tasked with crafting their unique take on this staple, providing both variety and competition among the chefs.
While visiting Koru, tensions began to simmer. Iván Gallego, who had previously applied for a position at Koru, reportedly found himself critiquing Gómez’s dishes, claiming he didn’t appreciate the lack of space between dining tables. "Your vision as a business owner is clear," he mentioned, pointing to the challenge of balancing ambience with profitability. Carmen immediately countered, emphasizing the importance of creating quality experiences for customers, rather than merely focusing on profitability.
The competition took a dramatic turn at Mellow Grill. During the tasting, Iván outright refused to eat what was presented to him, giving it the lowest score of zero. A heated exchange ensued, one which revealed the deep-seated frustrations among contestants. The commentary reached peak tension when Manuel confronted Iván, accusing him of disrespect without even trying the dish. Manuel’s insistence on the quality of his preparation led Iván to break down, visibly upset by the confrontation. "I can't with him!" he lamented, overwhelmed with emotion.
Yet the drama didn’t end there. Chef Chicote faced his own crisis during the visit to Tierra Nuestra when alarm bells rang over the safety of the food. Upon the arrival of their signature ibérico pork dish, initially served with rice, Chicote’s astute observation caught spoiled odors emanated from the meat. He quickly leaned across the table, exclaiming, "¡No te lo comas!" urging guests to avoid the tainted food. A dramatic intervention showcased not only the intensity of the competition but also the high stakes of food safety.
Chicote’s concerns were echoed by other participants, who equally sensed something was amiss. Manuel took the lead, pressing for answers when he sniffed the food. Finally, after inspecting the prepared pork, Chicote discovered the issue lay with the vacuum-sealed packaging, which had failed to preserve the quality of the meat adequately. This discovery diminished Tierra Nuestra’s standing, resulting in its last-place ranking.
Following the chaotic tastings, the provisional scoring brought clarity. Koru emerged victorious with the highest rank of 6 out of 10, maintaining its lead after Chicote's input. Meanwhile, Bohemia and Tierra Nuestra ended up following closely but behind, underscoring the fluctuations of the competition and the clear impact of the prior controversies. Mellow Grill settled at the bottom, representing the struggles many restaurateurs face.
Despite the tensions and incidents, the competition reflects the richness of Badajoz's culinary scene. Though each restaurant showcased unique flavors and styles, the overarching theme emphasized the need for integrity and quality within the gastronomic profession. With Chicote at the helm, aspiring chefs are encouraged to push boundaries and reflect the high standards expected within Spanish cuisine.
Alberto Chicote’s ‘Batalla de Restaurantes’ captures the intensity of culinary arts and the fight for gastronomic greatness, leaving viewers and contestants alike with memorable experiences and the realization of the highs and lows of the restaurant business.