Restaurateur Adolfo Muñoz received the Real Academia de Gastronomía’s special recognition at the 52nd National Gastronomy Awards, held on 9 November 2026 at Toledo’s Palacio de Congresos ‘El Greco’. It was the second time in the awards’ history that the ceremony had been held outside Madrid, and the first time it had taken place in Castilla-La Mancha. Organized by the Real Academia de Gastronomía, the annual awards recognize contributions to Spanish gastronomy, including work by professionals and initiatives built around projects. Toledo chef Pepe Rodríguez, owner of El Bohío in Illescas, presented the ceremony. Each category had an independent jury. Mayor Carlos Velázquez and several city councillors attended.
Velázquez used the event to set out the planned role of the San Ildefonso provincial gastronomic centre. The project forms part of the ‘Toledo Emerge’ building rehabilitation programme. He said it is intended to promote local products and the people behind them throughout the year, including producers and cooks. The centre is planned as a year-round platform for Toledo province’s gastronomic talent, alongside recurring events such as Degusto and Feria Sabor Toledo.
He also described gastronomy as part of Spanish and Toledo cultural identity. Velázquez argued that no effort to encourage gastronomy could be enough, with protection and promotion still needed. The planned centre is one of several municipal initiatives linking food with the city’s cultural life. The Real Academia de Gastronomía’s president, Luis Suárez de Lezo, also called for a new legal framework to protect and promote the gastronomy sector.
Degusto held its third edition, while Feria Sabor Toledo, organised with the Provincial Diputación, drew more than 60,000 people to the renovated Parque de la Vega. Food initiatives elsewhere in Spain address different needs: a Granada food-bank report covered efforts to increase fresh-produce storage capacity.
Velázquez also cited Toledo’s culinary history, saying the first recipe book in Spanish, ‘Libro de recetas, guisados, manjares y potajes’, was printed in the city 501 years ago. He pointed to further milestones in 2026: the 40th anniversary of Toledo’s designation as a World Heritage City, as well as 450 years of the Teatro de Rojas. The Cathedral Primada marks its eighth centenary.
Other award recipients included Pedro Sánchez of Bagá in Jaén, named best head chef after the restaurant received its first Michelin star in 2026, and Emilio Medina, who received the Premio Talento Joven. Casto Copete was recognised for best dining-room direction. García-Baquero, described as Spain’s largest Manchego-cheese producer, was also among the winners. The ceremony recognised nine figures or organisations across areas such as kitchen and dining-room direction, alongside young talent and the food industry. Natalia García-Baquero dedicated the company’s award to her grandfather, Hersilio, while also recognising livestock farmers and cheesemakers. The company was also planning to open a Museo del Queso in the regional capital within a few months.
Muñoz, a chef and restaurateur associated with Restaurante Adolfo, was honoured for a career spanning six decades as an ambassador for Toledo gastronomy. His special recognition placed a local culinary figure among award recipients from across Spain.
Velázquez ended his speech by remembering the victims of the Urda railway accident, expressing support for their families and wishing those injured a speedy recovery. He said that although official mourning had lasted three days, grief continued in the city and province.
