{"id":30723,"date":"2025-10-14T14:17:04","date_gmt":"2025-10-14T12:17:04","guid":{"rendered":"https:\/\/www.mugaritz.com\/andoni-luis-aduriz-recibe-el-premio-especial-comer-2025-de-la-vanguardia-por-su-contribucion-a-la-cocina-de-vanguardia-a-nivel-internacional\/"},"modified":"2025-10-14T15:24:58","modified_gmt":"2025-10-14T13:24:58","slug":"andoni-luis-aduriz-recibe-el-premio-especial-comer-2025-de-la-vanguardia-por-su-contribucion-a-la-cocina-de-vanguardia-a-nivel-internacional","status":"publish","type":"post","link":"https:\/\/www.mugaritz.com\/en\/andoni-luis-aduriz-recibe-el-premio-especial-comer-2025-de-la-vanguardia-por-su-contribucion-a-la-cocina-de-vanguardia-a-nivel-internacional\/","title":{"rendered":"Andoni Luis Aduriz receives La Vanguardia\u2019s Special Comer Award 2025 for his contribution to avant-garde cuisine at an international level."},"content":{"rendered":"\n<p>During the <strong>Comer La Vanguardia 2025 Awards<\/strong> gala, held at the Hotel Arts in Barcelona, <strong>Andoni Luis Aduriz<\/strong> was honored with the <strong>Special Comer Award<\/strong> for his nonconformist vision, his constant curiosity, and his ability to transcend the boundaries of cuisine.<\/p>\n\n\n\n<p>Andoni received the award from <strong>Pep Gatell<\/strong> and <strong>Nadala Fern\u00e1ndez<\/strong>, of <strong>La Fura dels Baus<\/strong>, inside a giant wooden egg \u2014a creation by the artists themselves\u2014 that held the trophy within it. The chef dedicated the recognition \u201cto those who are not invited to the table, to the ignored and the discarded,\u201d advocating for a gastronomy with social conscience.<\/p>\n\n\n\n<p>In the same spirit, he took the opportunity, together with the members of <strong>La Fura dels Baus<\/strong>, to share the project that <strong>Pep and Nadala<\/strong> are currently developing around <strong>food and dysphagia<\/strong> \u2014 an initiative aimed at offering gastronomic support to people living with this condition, seeking to preserve the pleasure of eating beyond physical limitations.<\/p>\n\n\n\n<p>The project brings together <strong>oncologists, nutritionists, and chefs<\/strong>, exploring the <strong>hedonic dimension of eating<\/strong> to improve the quality of life of those who need it most. It was born from Pep Gatell\u2019s own personal experience: after being diagnosed with esophageal cancer, he lost both his esophagus and stomach, though retaining his sense of taste and smell, and now receives enteral nutrition.<\/p>\n\n\n\n<p>From <strong>Mugaritz<\/strong>, we are contributing to this initiative through the development of a <strong>recipe collection focused on the sensory and emotional dimension of eating<\/strong>, reaffirming our commitment to a gastronomy that goes beyond pleasure \u2014 one that nourishes connection, empathy, and life.<\/p>\n\n\n\n<p>In this fifth edition, the following were also recognized:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Carles Gaig<\/strong>, for a lifetime dedicated to traditional Catalan cuisine.<\/li>\n\n\n\n<li>The Gazan artist <strong>Ahmed Muhanna<\/strong>, recipient of the <strong>Special Commitment Award<\/strong>, for his testimony on hunger as a weapon of war.<\/li>\n\n\n\n<li><strong>Evelyn Meg\u00edas<\/strong>, winner of the <strong>Familia Torres Gastronomic Story Award<\/strong> for her work <em>Flor de invierno<\/em> (<em>Winter Flower<\/em>).<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"566\" height=\"377\" src=\"https:\/\/www.mugaritz.com\/wp-content\/uploads\/2025\/10\/LaVanguardia_comer_2025_.jpeg\" alt=\"\" class=\"wp-image-30715\" srcset=\"https:\/\/www.mugaritz.com\/wp-content\/uploads\/2025\/10\/LaVanguardia_comer_2025_.jpeg 566w, https:\/\/www.mugaritz.com\/wp-content\/uploads\/2025\/10\/LaVanguardia_comer_2025_-300x200.jpeg 300w\" sizes=\"(max-width: 566px) 100vw, 566px\" \/><\/figure>\n\n\n\n<p>The event, hosted by journalist <strong>Cristina Jolonch<\/strong>, brought together some of the greatest figures in gastronomy \u2014 <strong>Ferran Adri\u00e0, Carme Ruscalleda, Joan Roca, the Torres brothers, and Fina Puigdevall<\/strong>, among others \u2014 in an evening that celebrated creativity, empathy, and the transformative power of cuisine.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>During the Comer La Vanguardia 2025 Awards gala, held at the Hotel Arts in Barcelona, Andoni Luis Aduriz was honored with the Special Comer Award for his nonconformist vision, his constant curiosity, and his ability to transcend the boundaries of cuisine. Andoni received the award from Pep Gatell and Nadala Fern\u00e1ndez, of La Fura dels Baus, inside a giant wooden egg \u2014a creation by the artists themselves\u2014 that held the trophy within it. The chef dedicated the recognition \u201cto those who are not invited to the table, to the ignored and the discarded,\u201d advocating for a gastronomy with social conscience. &hellip;<\/p>\n","protected":false},"author":3,"featured_media":30713,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-30723","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Andoni Luis Aduriz receives La Vanguardia\u2019s Special Comer Award 2025 for his contribution to avant-garde cuisine at an international level. - Mugaritz<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mugaritz.com\/en\/andoni-luis-aduriz-recibe-el-premio-especial-comer-2025-de-la-vanguardia-por-su-contribucion-a-la-cocina-de-vanguardia-a-nivel-internacional\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Andoni Luis Aduriz receives La Vanguardia\u2019s Special Comer Award 2025 for his contribution to avant-garde cuisine at an international level. - Mugaritz\" \/>\n<meta property=\"og:description\" content=\"During the Comer La Vanguardia 2025 Awards gala, held at the Hotel Arts in Barcelona, Andoni Luis Aduriz was honored with the Special Comer Award for his nonconformist vision, his constant curiosity, and his ability to transcend the boundaries of cuisine. Andoni received the award from Pep Gatell and Nadala Fern\u00e1ndez, of La Fura dels Baus, inside a giant wooden egg \u2014a creation by the artists themselves\u2014 that held the trophy within it. The chef dedicated the recognition \u201cto those who are not invited to the table, to the ignored and the discarded,\u201d advocating for a gastronomy with social conscience. &hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.mugaritz.com\/en\/andoni-luis-aduriz-recibe-el-premio-especial-comer-2025-de-la-vanguardia-por-su-contribucion-a-la-cocina-de-vanguardia-a-nivel-internacional\/\" \/>\n<meta property=\"og:site_name\" content=\"Mugaritz\" \/>\n<meta property=\"article:published_time\" content=\"2025-10-14T12:17:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-14T13:24:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.mugaritz.com\/wp-content\/uploads\/2025\/10\/LaVanguardia_comer_2025.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"566\" \/>\n\t<meta property=\"og:image:height\" content=\"378\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Janire\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Janire\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.mugaritz.com\\\/en\\\/andoni-luis-aduriz-recibe-el-premio-especial-comer-2025-de-la-vanguardia-por-su-contribucion-a-la-cocina-de-vanguardia-a-nivel-internacional\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.mugaritz.com\\\/en\\\/andoni-luis-aduriz-recibe-el-premio-especial-comer-2025-de-la-vanguardia-por-su-contribucion-a-la-cocina-de-vanguardia-a-nivel-internacional\\\/\"},\"author\":{\"name\":\"Janire\",\"@id\":\"https:\\\/\\\/www.mugaritz.com\\\/en\\\/#\\\/schema\\\/person\\\/85d92b65fd5d07382205c3f6cba88ae8\"},\"headline\":\"Andoni Luis Aduriz receives La Vanguardia\u2019s Special Comer Award 2025 for his contribution to avant-garde cuisine at an international level.\",\"datePublished\":\"2025-10-14T12:17:04+00:00\",\"dateModified\":\"2025-10-14T13:24:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.mugaritz.com\\\/en\\\/andoni-luis-aduriz-recibe-el-premio-especial-comer-2025-de-la-vanguardia-por-su-contribucion-a-la-cocina-de-vanguardia-a-nivel-internacional\\\/\"},\"wordCount\":380,\"image\":{\"@id\":\"https:\\\/\\\/www.mugaritz.com\\\/en\\\/andoni-luis-aduriz-recibe-el-premio-especial-comer-2025-de-la-vanguardia-por-su-contribucion-a-la-cocina-de-vanguardia-a-nivel-internacional\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.mugaritz.com\\\/wp-content\\\/uploads\\\/2025\\\/10\\\/LaVanguardia_comer_2025.jpeg\",\"articleSection\":[\"Sin categorizar\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.mugaritz.com\\\/en\\\/andoni-luis-aduriz-recibe-el-premio-especial-comer-2025-de-la-vanguardia-por-su-contribucion-a-la-cocina-de-vanguardia-a-nivel-internacional\\\/\",\"url\":\"https:\\\/\\\/www.mugaritz.com\\\/en\\\/andoni-luis-aduriz-recibe-el-premio-especial-comer-2025-de-la-vanguardia-por-su-contribucion-a-la-cocina-de-vanguardia-a-nivel-internacional\\\/\",\"name\":\"Andoni Luis Aduriz receives La Vanguardia\u2019s Special Comer Award 2025 for his contribution to avant-garde cuisine at an international level. - 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