The MUN has named the pintxo called “El reflejo” the most artistic entry at the 26th Navarre Pintxo Week

“The inspiration that led me to create the pintxo ‘El Reflejo’ came to me during a visit to the MUN Collection; specifically, as I looked at the Picasso works on display and learned about his various phases as an artist, I saw my own creative journey reflected in them.”

For the second consecutive year, the Museo Universidad de Navarra the award for the “Most Artistic Pintxo” yesterday at the 26th edition of Navarra Pintxo Week. 
Among the eight finalists, which included creations from Nuevo Hostaf in Tafalla, Nómada, Bar Amatxo, Baserriberri, Olio Pizza Bar, Bar Gazta, New Gure Etxea, and Akari Gastroteka in Pamplona, the latter, for its creation “El reflejo,” was the recipient of the award that the MUN has presented for the past two years to the most artistic culinary creation, in recognition of its creativity and the connection between gastronomy and art. 

“El reflejo,” a creation by Goiza Isiegas of Akari Gastroteka, presents a traditional concept—the cazuelica—but with a modern twist, reinterpreting the classic stew. It features a traditional oxtail dish, now served as a pintxo and incorporating food fermentation techniques. 

Goiza explains that the origin of the name itself serves as a way to reflect the culinary evolution that Akari Gastroteka has been undergoing in recent years—introducing these innovative and cutting-edge techniques—but also because of the pintxo’s appearance. And indeed, “El reflejo,” with its distinctly artistic aesthetic, presents us with a pintxo that floats, rising above a base that contains, in turn, a mirror in which that floating pintxo is reflected. 

This award, the “Most Artistic Pintxo,” stems from the collaboration and partnership established last year between the Museo Universidad de Navarra the Navarre Hospitality and Tourism Association (AEHN), at a time when both institutions were celebrating their anniversaries: 10 and 25 years, respectively. This partnership presents an opportunity to connect different creative disciplines—in this case, the arts—with Navarran chefs, with the aim of generating innovative and inspiring synergies. With this dual objective in mind, and because the MUN also seeks to bring contemporary art and its collection to all audiences, a guided tour for Navarran hospitality professionals has been organized since last year, allowing them to explore the museum’s exhibitions and find inspiration in its paintings, photographs, sculptures, video installations, and more. 

In the case of “El reflejo,” this inspiration has been clear. As a result of that visit, Isiegas recalls seeing her own culinary journey and that of Akari reflected in the artistic career of Pablo Picasso, a painter who, before reaching his Cubist period, went through two very notable phases: his Blue Period and his Rose Period. Isiegas directly linked this to the pivotal moment she was experiencing in the culinary world, interweaving the avant-garde with tradition. Thus, during the conception and creation of the pintxo for the 26th edition of Pintxo Week, Picasso returned to her mind as a point of connection and inspiration.