In the recent VI Campeonato de España de Hamburguesas, held in Ourense, the top award went to Bágoa Gastrobar for their hamburger called SaboRosa. This victory was unexpected for the owners, Martín Fernández and his team, who had not previously participated in such competitions but had confidence in the quality of their ingredients and recipe. The judges were notably impressed by the integration of Galician products in the hamburger, showcasing a local culinary identity.

The SaboRosa hamburger features a combination of matured beef, panceta de porco celta jam, artisanal cheese, roasted garlic mayonnaise, and brioche bread, all of which exemplify the richness of Galician gastronomy. The success of Bágoa Gastrobar reflects a growing recognition of regional culinary excellence in Spain, as they also secured the championship's second place with another local participant and the third place went to a restaurant in Valencia.

This championship not only celebrates individual culinary achievements but also promotes local economies and tourism by shining a spotlight on regional specialties. It represents a movement towards valuing sincere, ingredient-focused cooking over flamboyant presentations, which could influence future culinary trends in Spain and beyond.