TALENTO LUCKIA: Golden Tapa at TaPalma 2026 for the chef of Casino Mallorca

Luckia's gastronomic talent shines again with its own light. Miguel Ángel Mejías, chef of the s'Hort restaurant, located in the Casino Mallorca, has been proclaimed the winner of the Tapa de Oro in the XXI edition of TaPalma 2026, one of the most outstanding gastronomic competitions in the Balearic Islands.

And it has achieved it with "Capritx", a creation that combines tradition, technique and imagination to reinterpret some of the most representative flavours of Mallorca.

The winning tapa consists of an original mini-sandwich made from the traditional Mallorcan potato coca, stuffed with stewed and shredded cow's tongue, accompanied by ingredients and spices characteristic of the Mallorcan frito.

The proposal is completed with potato aioli and caramelized pepper jam, as well as elements typical of Mallorcan fried food, such as offal, potatoes, peppers and herbs.

The recognition came during the gala held at the Palau de Congressos de Palma, where 18 participants had to finalize their proposals before the jury in just five minutes. The president of the jury, chef Igor Rodríguez, highlighted the "very high" level of the tapas presented in this edition.

But the night still reserved a second joy for Luckia. Miguel Ángel Mejías also won the bronze medal in the Tapa Sobrassada de Mallorca PGI category thanks to his creation "Mossada", thus completing a particularly brilliant participation.

The contest brought together leading professionals of Mallorcan gastronomy. Kike Erazo, from the Morralla restaurant and winner of the 2024 and 2025 editions, won gold in the Sobrassada category with "Puro de la terra", in addition to the recognition for the best tapa made with local produce.

For his part, Raúl Ballesteros, from Bankai Santa Catalina, won bronze in the main category with "Kraken", while Chez Camille BQ won silver in Sobrassada with "MaxiBo". Racó received the award for the best tapa paired with San Miguel beer.

After the awards ceremony, TaPalma takes the creations to the participating establishments from 4 to 8 November, with a gastronomic route that runs through different areas of Palma, including El Born, Santa Catalina, Pere Garau and Passeig Marítim.

This double recognition also highlights Luckia's commitment to gastronomy as an essential part of the leisure experience in its casinos. The company promotes the talent of its kitchen teams and culinary innovation in its establishments in Spain and Latin America.

With a Gold Tapa and a Bronze Tapa, Miguel Ángel Mejías confirms that in the casinos of Luckia they also play, and win, in the field of haute cuisine.