They were in almost all pools for the Revelation cook award 2025 And, after winning last Monday 27 the contest for the best ham croquette, the double awards of Madrid fusion food from Spain 2025 flew over the heads of this couple: Axel Smyth and Claudia Merchan. Chef and pastelera – she was also nominated for the title of Revelation Pastry – are in charge of Simpara very young project in Santiago de Compostela which has broken into the gastronomic scene of Spain.
On the scenario of this international summit, this Wednesday in the last of the events that the IFEMA auditorium has hosted, as revelation chefs of 2025. One of the most coveted titles by the new talents and that, as shown in His previous 22 editions, is a real spring for his winners. The last ones in the last edition, also a tandem, were Sara Peral and Jorge Muñoz at the head of Osa, in Madrid, which achieved the Michelin star just a few months after opening its doors. In the payroll of winners of this contest are figures such as Dabiz Muñoz, Eneko AtxaRicard Camarena or Rodrigo de la Calle.
The last double- on that triplet occasion, because in addition to the revelation chef won the croquette and the pickle- the boys of Cañitas Maite- today with star Michelin in Oba- and bait, and with several restoration projects between Albacete, Madrid and Ibiza. Smyth and Merchan – who beat a few months ago in the VII World calluses championship held in San Sebastián Gastronomika – have been imposed with the secret votes of the jury to the rest of the finalists.
Among them there were also many other couples at the head of restaurants spread around different points of the Spanish geography: Beatriz Fernández and Rodrigo Fernández del Restaurant Arsa(Logroño); Rita Llanes and Manu Lachica, from Leartá (Seville); Ausiàs Signes and Felicia Guerra, from Ausiàs(Pedreguer, Alicante); Icíar Pérez Cejas and Juan Carlos Pérez, from Moral (Santa Cruz de Tenerife); And, alone, Lucía Gutiérrez, from Lur (Madrid) and Àngel Esteve Restaurant Sisé (Lleida).
Season kitchen in the center of Santiago de Compostela
Axel Smyth and Claudia Merchan launched in the summer of 2023, after AUGA E SAL. Then, his dream at the Red Guide Olympus lasted only five months. That fleeting passage through the sky vanished after the property, in the hands of Alberto Ruiz-Gallardón Utrera – son of the former Minister, former president of the Community of Madrid and former mayor of the capital -, would decide to put an end to the project founded in 2016.
That is already history, because this tandem has forged its own dream based on singularity and achieved that star in the last review of Michelinlast November in Murcia. Not surprisingly, they decided to call Simpar to your restaurant for it, for “being unique.” He did it in the center of Santiago de Compostela, in Al Rúa do Vilar, a few meters from the Plaza de la Cathedral. There they run a kitchen that revolves around the seasonal product. To that base, they presume to apply only the necessary techniques to enhance their quality and flavor.
In the heart of your kitchen lies a love of tradition that not only do not hide but enhance with winks to Galician fish – the best to find that day in the market – stews like the aforementioned winning calluses – who even prepare to take home – and snacks like that croquette awarded in this XIII edition of Madrid Fusion that will force them to turn and fry for thousands for thousands This year.
At this time they have two tasting menus – ‘Know’, with 11 passes for 85 euros and the possibility of adding an extra with calluses for 12 euros more, and ‘Simpar’, 14 ‘dentelladas’ for 110 euros–. Among the dishes they have in this season, their viever of Cambados is with an Iberian Meunière, its Royal de Galo Celta with chocolate and truffle or its Santiago cake – which already has its own reputation throughout the city.
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