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    • THE NEW CATALAN CUISINE

    This year, Gastronomic Forum Barcelona will become one of the main platforms for promoting Catalonia as the World Region of Gastronomy 2025 (CRMG25), doing so by focusing on a key theme: the New Catalan Cuisine.

    With this new approach, we highlight the unique moment that Catalan gastronomy is experiencing, driven by a new generation of chefs exploring creative, sustainable paths that are deeply connected to the local territory.

    A powerful activities programme with the proximity between speakers and the public as the strongest point

    Over the course of three days, there will be live cooking sessions, showcookings, idea-sharing debates, and recognition events for professionals in the sector.

    In the various activity spaces, the most prestigious chefs from Catalonia will be performing, along with international ambassadors who promote Catalan cuisine around the world, and those who have made iconic dishes their specialities.

    Together, renowned speakers and experts will gather to reflect, debate, and demonstrate live the trends and values of this New Catalan Cuisine: identity, innovation, sustainability, and a close connection to local produce.

    Some of the main themes of the past edition

    Catalan cuisine

    In the year that Catalonia has been named World Region of Gastronomy, the event featured masterclasses by leading chefs from renowned restaurants, including Oriol Castro and Eduard Xatruch from Disfrutar (3* and Best Restaurant in the World according to The World's 50 Best Restaurants).

    The transformative power of cooking

    The show analysed innovative proposals and gastronomic models that promote social inclusion, such as the one to be presented by José Polo and Toño Pérez (Atrio, 3*, Cáceres).

    The 90s generation

    The past edition focused on chefs under the age of 35, some of whom are already Michelin-starred, who form part of the 90s generation, who are on the rise and who will exhibit their talent in a full day at the Forum Lab.

    2025 SPEAKERS

    A historic lineup of top Catalan chefs

    Ferran Adrià

    El Bulli Foundation

    Javier and Sergio Torres (Hermanos Torres)

    Cocina Hermanos Torres

    Joan Roca

    El Celler de Can Roca

    Jordi Cruz

    ABaC

    Paolo Casagrande

    Lasarte

    Oriol Castro, Mateu Casañas, Eduard Xatruch

    Disfrutar

    SPACES

    Our spaces—places to do business and share experiences

    OWN ROOMS

    Auditori

    Auditorio

    Main stage renewed this year. It will feature an innovative tiered seating format that can be adapted according to needs. For the first time in the history of this space, some sessions will include
    tastings.

    Taller

    Taller

    Live cooking sessions with a final tasting of the dishes prepared, offering the opportunity to interact with the participating chefs.

    Forum Lab

    Forum Lab

    A space for reflection and debate through round tables and talks, focusing on trending thematic blocks led by top experts.

    Aula Forum

    Aula Forum

    An activity area dedicated to the bakery, pastry and pizza sectors, where live demonstrations and competitions will take place.

    PARTNER ROOMS

    Catalonia's
    Pantry

    Catalonia's Pantry

    Space promoted by the Provincial Councils of Barcelona, Girona and Lleida together with Prodeca, which highlights the value of Catalan agri-food producers.

    Aula Mercat Barcelona

    Aula Mercat Barcelona

    This is the space that will host organic and local producers. Numerous activities will take place here around sustainable gastronomy, led by renowned chefs. In collaboration with Fundación Restaurantes Sostenibles.

    Aula Makro

    Aula Makro

    In this space, with a commitment to sharing culinary knowledge, Makro offers live cooking sessions on the latest food trends.

    Some highlights of this edition

    Catalan Cuisine Symposium

    Hosted at the Forum Lab, where professionals from the gastronomic world will share the conclusions of activities held throughout the year within the framework of Catalonia, World Region of Gastronomy 2025 (CRMG25). Current and future issues related to Catalan cuisine and gastronomy will also be addressed.

    The Lobby | F&B Day

    The Forum Lab Stage will bring together professionals from the hotel and F&B sectors for an afternoon of talks, round tables, demonstrations and experiences. A space to debate challenges and opportunities, inspire, and connect chefs, bartenders, F&B directors, hotel managers, owners, suppliers, journalists and investors interested in new ideas and formats.

    La cocina catalana

    En el año en que Cataluña ha sido nombrada Región Mundial de la Gastronomía, el evento contó con ponencias magistrales de destacados chefs de renombrados restaurantes, incluyendo a Oriol Castro y Eduard Xatruch de Disfrutar (3* y Mejor Restaurante del Mundo según la lista The World’s 50 Best Restaurants). 

    El poder transformador de la cocina

    El salón analizó propuestas innovadoras y modelos gastronómicos que promovieran la inclusión social, como el que presentó José Polo y Toño Pérez (Atrio, 3*, Cáceres)

    La generación de los 90

    Esta edición puso el foco en cocineros de menos de 35 años, algunos ya reconocidos con estrella Michelin, que forman parte de la generación de los 90, que sube con fuerza y que exhibió su talento en una jornada entera en el Forum Lab.
    Awards and recognitions
    The spectacle of gastronomy with the Josep Mercader Awards, Cuiner Gastronomic Forum Barcelona 2025 Award, Plat Favorit dels Catalans, Best Artisan Panettone Award and Best Chocolate Panettone in Spain 2025, The Innoforum Awards, The Baker Awards, Pizza Bit Competition Spain... and much more!
    More info