The National Gastronomy Awards are the highest awards granted in the gastronomic sector.
They have been awarded by the Royal Academy of Gastronomy since 1974, which recognizes, through them, the work of the best professionals linked to our gastronomic culture.
Coinciding with the celebration of its 46th edition, the National Gastronomy Awards are renewed, aligning themselves with current gastronomy and the new stage that the Royal Academy of Gastronomy is experiencing.
Since 2021 the six award categories:
- Best Chef, which rewards the kitchen professional who has carried out the most outstanding annual work in a restaurant based in Spain
- Best Room Director, which rewards the front-of-house professional who has carried out the most outstanding annual work in a restaurant based in Spain
- Best Sommelier, which rewards the sommelier professional who has carried out the most outstanding annual work in a restaurant based in Spain
- Best Gastronomic Communication, which rewards the best professional, company or gastronomic communication or dissemination project developed in Spain or that has had an impact in our country.
- Gastronomic Research and Innovation, which rewards research or innovation work in the subjects of the Royal Academy of Gastronomy: scientific or technological research, history, innovation in food or restaurant techniques, development of new products or forms of production, etc.
- "A lifetime", which recognizes the extensive career of a person who has made an exceptional contribution to Spanish gastronomy in any of its facets.
The candidatures for each category are presented by the Full Academicians of the Royal Academy of Gastronomy, the Autonomous Academies of Gastronomy and the Brotherhood of Good Food.
Each category will have its own Jury, made up of members of the Royal Academy of Gastronomy, a representative of the Brotherhood of Good Food, winners from previous years and other experts in the field.
