Camila Ferraro – Madrid Fusión

Camila Ferraro (camilotafm) – Madrid Fusión

Camila Ferraro, chef of the Restaurant Sobretablas (Seville), won the revelation chef award at the 2020 Madrid Fusion Trade Fair.

The chef has thus become the first woman to win this prize in the history of the competition, which has been giving out awards since the year 2003. The award was allocated by a demanding judging panel made up of eighty gastronomy experts who chose the winners of the competition through a secret ballot.

Ferraro was up against other candidates such as Xune Andrade of the Restaurant Monte (Asturias), who was given second prize, Sergi Palacín of the Restaurant The Alchemix (Barcelona), Víctor Cuevas of the Restaurant Amadía (Madrid), Vicki Sevilla of the Restaurant Arrels (Valencia), Alejandro Serrano of the Restaurant Alejandro Serrano (Burgos), Juan Manuel Salgado of the Restaurant Dromo (Badajoz) and Samuel Naveira and Génesis Cardona of the Restaurant Mu-na (Castile and León), winners of the third prize of this edition.

At thirty-two years of age, the chef has had the chance to work in the kitchens of various Michelin-starred restaurants, the most noteworthy being El Celler de Can Roca (Roca brothers), the Restaurant Aponiente (Ángel León) and the Restaurant Moments (Carme Ruscalleda), where she trained before opening her own restaurant in Seville.

Ferraro is currently running her own restaurant by the name of Sobretablas. This is a gastronomic space for 35 diners located in the El Porvenir neighbourhood of Seville where, with the help of Gironan sommelier Robert Tetas, she offers delicious traditional, contemporary, seasonal dishes inspired by the typical recipes of Seville and Andalusia. The chef opts for quality products in complex preparations that can be enjoyed as a full portion or a tapa.

Amongst the most popular dishes are her mackerel cooked in whisky, her glossy tuna belly with white garlic, her oxtail with celery, turnip and summer truffle mash and her fried chocolate bonbon. 

Finally, one of the main characteristics of the restaurant is the fact that they use a wide range of vines on their menu, including wines from the Marco de Jerez wine region and other Andalusian, national and international wines, with over 150 different ones available.