The association Ja(ki)tea celebrated its eighth awards ceremony at the Zabala cider house in Aduna (Gipuzkoa), honouring the primary sector and traditional Basque cuisine. A total of ten awards were presented. Among them, the project Balerdipeko Erleak, involving Mattin Jauregi, a collaborator with ARGIA and Bizi Baratzea, received the award for best local producer. The main award for quality and best product went to the restaurant Urkiola in Beasain (Gipuzkoa).
Journalist Joxe Felipe Auzmendi hosted the event, which was attended by political representatives from the Donostia City Council, the Provincial Council of Gipuzkoa, and the Basque Government. Amaia Barredo, Minister of Agriculture, Rural Development, Fisheries and Food, presented one of the awards.
“"Smoke is fine, the staging too, but the primary sector needs help; more and more franchises are opening, and local restaurants and our kitchens are closing."
Xabier Zabaleta, president of Ja(ki)tea and head of the Aratz restaurant in Donostia, used the institutional presence to call for support for the primary sector, denouncing the closure of local restaurants due to the rise of franchises. Zabaleta highlighted the association's strength, as it is gaining new members, particularly through work in the French Basque Country.
Regarding the awards, Bordatxo restaurant in Usurbil received the award for the association's restaurant trajectory. Paulino Ibargoien, the business owner, has over 40 years of experience. The award for the use of Basque language went to Biko restaurant in Tolosa, owned by Itziar Usabiaga and Kattalin Bollain, who prioritize Basque and purchase from local producers.
The award for best local producer was given to the project Balerdipeko Erleak from Bedaio, formed by partners Inaxio Arin and Mattin Jauregi. Jauregi, a collaborator with ARGIA and Bizi Baratzea, encouraged citizens to buy local products. The award for best traditional pintxo went to the 'Donostiarra' pintxo from the Artola tavern in Donostia, and the award for best traditional dish to the fish soup 'Ttoro' from the Chez Mattin restaurant in Ciboure.
The lifetime achievement award was presented to three establishments: Amaia Ortuzar from Ganbara restaurant in Donostia, Begoña and Belen Plazaola from Arrate restaurant in Leintz Gatzaga, and Pili Bereziartua from Irubide restaurant in Hernani. Bereziartua announced the closure of her restaurant due to a lack of succession and thanked customers, friends, and family.
Casa Garras restaurant in Karrantza received the KM0 award for its contribution to local livestock farming. Juan Carlos Beltran, from the Xixario grill restaurant in Orio, received the award for localization efforts, expressing his love for Basque culture and gastronomy. The award for gastronomy journalist went to Pepe Barrena, and the award for quality and best product to Urkiola restaurant in Beasain, accepted by Iñigo Urkiola.
