REVISITING TRADITION

This edition, the main theme of the Gastronomic Forum Barcelona programme highlights why culinary tradition needs to evolve and be reinterpreted in order to survive.

Revisiting tradition means modernising and renewing the classics by applying contemporary techniques to traditional dishes. It is a way of respecting heritage while keeping memory alive, adapting dishes to modern tastes and contemporary society.

Commitment to sustainability and the use of local produce.
Respect for the history and cultural identity of each cuisine.
Reinterpretation of traditional recipes through contemporary techniques.
Integration of gastronomic heritage with innovation and haute cuisine.
Preservation of culinary heritage in the face of globalisation.
Evolution of cuisine as an expression of memory and cultural resistance.
Renewal of classic dishes to adapt them to today’s tastes and values.

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

Across the different activity areas, the most prestigious chefs, together with emerging talents redefining cuisine, will share live the keys to Revisiting Tradition: how to evolve by looking to the past, reinterpret the classics and project towards the future without losing the essence of each cuisine.

A programme structured around three main strands

Reinterpretation of tradition

Drawing on different territorial realities, this approach is established as one of the central pillars of the programme. An opportunity to discover how chefs place technique at the service of taste memory, integrating influences from other cuisines and from the avant-garde without renouncing the essence of each dish.

New formats in hospitality

With the counter as the central space of the restaurant, this section focuses on how new service models are redefining the contemporary gastronomic experience.

Attracting new audiences

With a clear focus on Generation Z, the programme dedicates a section to young talent, a new generation of professionals who are transforming the way the profession is understood and practised.

Our spaces: places to do business and share experiences

OWN ROOMS

Auditorium

Main stage featuring an innovative auditorium-style layout with tiered seating adapted according to requirements. Some talks will include tastings.

Taller

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

Forum Lab

A space dedicated to bakery, pastry and pizza featuring debates, live demonstrations and competitions led by industry experts.

PARTNER ROOMS

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 d'alimentació sostenible 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

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

2026 SPEAKERS

A historic lineup of top Catalan chefs

These are some of the confirmed speakers!

Abel Valverde

Desde 1911*

Albert Raurich

Dos Palillos*

Elisabeth G. Iborra

Mundialmente conocida como la sumiller de la carne

Joao Kather, Miguel de Aguilar

Tetsu

Joan Carles Ibáñez

Lasarte***

Marianna Suarez d’Alessandro

Celler de Can Roca***

Mateu Casañas, Oriol Castro, Eduard Xatruch

Disfrutar***

Paco Pérez

Miramar** y Enoteca**

Pere Monje

Via Véneto

Quique Dacosta

Quique Dacosta***

Awards and recognitions

The spectacle of gastronomy with the Josep Mercader Awards, Cuiner Gastronomic Forum Barcelona 2026 Award, Best Artisan Panettone Award and Best Chocolate Panettone in Spain 2026, The Innoforum Awards, The Baker Awards... and much more!

More info