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Mon 03

10:30h

Working day | .

Collective Catering: how to create a more sustainable and healthier food model?

Schedule

2025-11-03 10:30 2025-11-03 14:00 Europe/Madrid Collective Catering: how to create a more sustainable and healthier food model? Organized within the framework of the Gastronomic Forum Barcelona, the conference “Collective Catering: How to Create a More Sustainable and Healthy Food Model?” seeks to foster dialogue on the current food system — addressing the sector’s economic and social context, legal frameworks, practical and successful case studies, as well as the promotion of research and training programs.

The event, which will take place over four hours of presentations and thematic sessions, is organized by the Torribera Mediterranean Center (TMC), a joint initiative of the University of Barcelona and the Culinary Institute of America. Forum Lab

10:30h - 14:00h Forum Lab Free acces

10:30h

Round table | .

Opening

Santi Mas de Xaxas Torribera Mediterranean Center Co-executive director Speaker

2025-11-03 10:30 2025-11-03 10:35 Europe/Madrid Opening Presentation of the day's programme Forum Lab

10:30h - 10:35h Forum Lab Free acces

10:30h

Working day | .

Aula Alimentació Sostenible Barcelona Monday

Schedule

2025-11-03 10:30 2025-11-03 17:45 Europe/Madrid Aula Alimentació Sostenible Barcelona Monday Monday activities at the Sustainable Food Classroom Barcelona Aula Alimentació Sostenible Barcelona

10:30h - 17:45h Aula Alimentació Sostenible Barcelona Free acces

10:30h

Presentation | .

Welcome to our space: Aula Alimentació Sostenible Barcelona (Barcelona Sustainable Food Classroom)

2025-11-03 10:30 2025-11-03 10:55 Europe/Madrid Welcome to our space: Aula Alimentació Sostenible Barcelona (Barcelona Sustainable Food Classroom) Led by Eva Ballarín (expert in gastronomic tourism), Pep Palau (co-director of Gastronomic Forum Barcelona), Sergio Gil (president of the Sustainable Restaurants Foundation) Aula Alimentació Sostenible Barcelona

10:30h - 10:55h Aula Alimentació Sostenible Barcelona Free acces

10:35h

Round table | .

Collective catering: the invisible giant of gastronomy

Àngels Roca Associació Catalana d’Empreses del Lleure, l’Educació i la Cultura (Acellec) President Speaker

Cristina Tomás Pérez Barcelona Culinary Hub Academic Director Speaker

2025-11-03 10:35 2025-11-03 11:20 Europe/Madrid Collective catering: the invisible giant of gastronomy What do we mean when we talk about collective catering? What impact—economic and social—does this sector have? Opportunities and challenges. Presentation of the Barcelona Culinary Hub sustainability barometer. Forum Lab

10:35h - 11:20h Forum Lab Free acces

11:00h

Presentation | .

Presentation of Catalonia World Gastronomy Region 2025

Schedule

2025-11-03 11:00 2025-11-03 12:00 Europe/Madrid Presentation of Catalonia World Gastronomy Region 2025 Presentation of Catalonia World Gastronomy Region 2025 Auditorium

11:00h - 12:00h Auditorium Free acces

11:00h

Presentation | .

Why do we have the best cuisine in the world? Catalonia, World Region of Gastronomy 2025

2025-11-03 11:00 2025-11-03 11:15 Europe/Madrid Why do we have the best cuisine in the world? Catalonia, World Region of Gastronomy 2025 As part of the presentation of Catalonia, World Region of Gastronomy. By Arantxa Calvera, Director of the Catalan Tourism Agency. Auditorium

11:00h - 11:15h Auditorium Free acces

11:00h

Presentation | .

Product demonstration by the Guild School team at the Mondial du Pain

David Hernández Trainer and advisor to small and medium-sized enterprises in the bakery sector Speaker

Roger Vilardosa Fleca Vilardosa Baker Speaker

Isaac Galofré Ca l'Arseni Baker Speaker

2025-11-03 11:00 2025-11-03 12:00 Europe/Madrid Product demonstration by the Guild School team at the Mondial du Pain The School of the Gremi de Flequers de la Provincia de Barcelona presents an exclusive demonstration of the products created to represent Catalonia and Spain at the Mondial du Pain, the prestigious international bakery competition.
Bakers Roger Vilardosa, David Hernández, and Isaac Galofré will showcase live the techniques, processes, and formulas used in their creations, highlighting their precision, creativity, and respect for tradition Forum Classroom

11:00h - 12:00h Forum Classroom Free acces

11:00h

Presentation | .

Go Zero Waste : Redefining Restoration without waste

Martí Morató Go Zero Waste CEO & Co-founder Presenter

2025-11-03 11:00 2025-11-03 11:30 Europe/Madrid Go Zero Waste : Redefining Restoration without waste He project pilot Go Zero Waste proposes a change of model in the HORECA sector: replacing the containers disposable for solutions reusable that reduce environmental impact from the source . Based on the principles of the circular economy , this one model shows that circularity is not only matter of materials , but of one new paradigm of responsible production and consumption , with the aim of prioritizing local and seasonal products . Aula Alimentació Sostenible Barcelona

11:00h - 11:30h Aula Alimentació Sostenible Barcelona Free acces

11:00h

Presentation with tasting | .

Non-alcoholic drinks

2025-11-03 11:00 2025-11-03 11:30 Europe/Madrid Non-alcoholic drinks

During the session, we will explore authentic projects committed to quality, sustainability, and origin. We will speak with the people behind artisan kombucha, natural mineral water, specialty coffee, and natural juices, and enjoy a tasting to better understand their essence and philosophy.

With the participation of:

VITAE Kombucha artisanally crafts an authentic beverage inspired by the tradition and energy of Costa Rica. We are a passionate team committed to health, simplicity, and the Pura Vida spirit.

Sant Aniol is a family project that offers pure and unique mineral water, naturally filtered in the heart of the Garrotxa Volcanic Zone. Its volcanic origin ensures authentic hydration, connected to the purity and essence of its surroundings.

Mooma We are the third generation dedicated to apple cultivation and the artisanal production of cider and natural juices in the Empordà region, offering fresh, healthy products with the genuine taste of our land. At Mas Saulot, we share this process through guided tours and tastings that connect our customers with the essence of the territory.

El Rebost de Catalunya

11:00h - 11:30h El Rebost de Catalunya Free acces

11:15h

Presentation | .

Presentation of key projects for Catalonia World Gastronomy Region 2025

2025-11-03 11:15 2025-11-03 11:45 Europe/Madrid Presentation of key projects for Catalonia World Gastronomy Region 2025

‘Heroes of the pantry’. With the participation of a producer.
‘The Dish of the Global Region’. With the participation of a restaurateur
‘Gastrosàvies’. With the participation of a grandmother-cook.

Auditorium

11:15h - 11:45h Auditorium Free acces

11:20h

Round table | .

Legislating change: towards healthier, more sustainable and accessible collective catering

Mónica Navarro Blue Planet Advocate Strategist and Communication Advisor on Sustainability Speaker

José Miguel Herrero Ministerio de Agricultura, Pesca y Alimentación de España Food Managing Director Speaker

Xavier Montagut Xarxa de Consum Solidari President Speaker

Tatiana Pérez de Acha Serunion Head of Loyalty and Corporate Social Responsibility Speaker

Cristina Massot Departament Agricultura, Ramaderia Pesca i Alimentació, Generalitat de Catalunya General Secretari Speaker

2025-11-03 11:20 2025-11-03 12:15 Europe/Madrid Legislating change: towards healthier, more sustainable and accessible collective catering What are the rules and laws governing collective catering? Explanation of the regulatory framework affecting collectives: Food Waste Law, School Canteens Decree-Law, National Food Strategy (Spain). What impact do they have on the sector? Challenges and possible improvements in the regulatory framework and in the sector? Forum Lab

11:20h - 12:15h Forum Lab Free acces

11:30h

Workshop with tasting | .

Applied personality: knowledge and flavour of ‘A Paisaxe que sabe’

Chechu Rey Gunnen Chef Speaker

2025-11-03 11:30 2025-11-03 12:30 Europe/Madrid Applied personality: knowledge and flavour of ‘A Paisaxe que sabe’ This Galician chef will teach us how to rigorously apply the latest technologies used in the food industry, starting with high-quality products from Galicia.
At the end of the session, there will be a tasting of the dishes prepared. Workshop

11:30h - 12:30h Workshop Free acces

11:30h

Presentation | .

Barcelona– Georgia : dialogues for sustainable gastronomy

Buba Jafarli CARE Caucasus Project Manager Speaker

José Garteizgoxeascoa Fundación Restaurantes Sostenibles Training Director Speaker

Konstantine Gabrichidze Georgian Restaurateurs Association President Speaker

Daduna Ghlonti Chef and visual artist Speaker

2025-11-03 11:30 2025-11-03 11:55 Europe/Madrid Barcelona– Georgia : dialogues for sustainable gastronomy Barcelona and Georgia establish a dialogue on how to transform restoration through training , innovation and commitment with the territory . From Barcelona 's expertise in local food policies , to to the Georgia 's progress in integration of these values , This conversation highlights the importance of knowledge exchange . Training programs sets incorporate criteria of temporality and responsible management of resources. Aula Alimentació Sostenible Barcelona

11:30h - 11:55h Aula Alimentació Sostenible Barcelona Free acces

11:45h

Presentation | .

Conclusions

2025-11-03 11:45 2025-11-03 12:00 Europe/Madrid Conclusions Main conclusions by the coordinators of Catalonia, World Gastronomy Region: Laura Ruana, Deputy Director General of Companies, Agri-Food Quality and Gastronomy, and Bea Nubiola, Head of Brands at the Catalan Tourist Board. Auditorium

11:45h - 12:00h Auditorium Free acces

12:00h

Presentation | .

The New Catalan Cuisine. Opening speech by Ferran Adrià

Ferran Adrià elBullifoundation Chef Speaker

2025-11-03 12:00 2025-11-03 12:45 Europe/Madrid The New Catalan Cuisine. Opening speech by Ferran Adrià In this talk, Ferran Adrià will take us on a journey through the history of Catalan cuisine, reviewing the different stages and influences that have shaped it over the centuries, right up to the present day. This overview will give us a better understanding of the evolution of our culinary heritage and its richness. Auditorium

12:00h - 12:45h Auditorium Free acces

12:00h

Presentation | .

Purity of flavour as the main ingredient

Saray Ruiz Rodriguez Escola de Pastisseria del Gremi de Barcelona Pastry chef Speaker

2025-11-03 12:00 2025-11-03 13:00 Europe/Madrid Purity of flavour as the main ingredient Tradition and respect for it are among the core values of the Pastry Guild School of Barcelona (EPGB). That is why, on this occasion, we will talk about tradition—its importance and its evolution. Because without tradition, there is no avant-garde. The reinterpretation of the classics and the defense of gastronomic identity will be the theme we will explore in this session. Forum Classroom

12:00h - 13:00h Forum Classroom Free acces

12:00h

Presentation | .

Heritage alive : the value of the legacy culinary

Javier Moragrega Senda S.L. Co-Founder Speaker

Cristina Mallor CITA Aragón Researcher Speaker

Ignacio Alcalá Fonda Alcalá Chef Speaker

2025-11-03 12:00 2025-11-03 12:25 Europe/Madrid Heritage alive : the value of the legacy culinary The Beseit Bean and the Ganxet Bean represent the effort to conserve local biodiversity and knowledge traditional . This round table with producers and experts will share the recovery process of the Beseit Bean in Matarraña and the challenges of preserving the unique quality of the Ganxet bean in Catalonia.
Two examples that invite reflection on how protect our heritage gastronomic in front of of the changes in consumption and the agricultural landscape . Two examples that show such as the defense of heritage food contributes to systems agricultural more resilient . Aula Alimentació Sostenible Barcelona

12:00h - 12:25h Aula Alimentació Sostenible Barcelona Free acces

12:15h

Round table | .

From theory to practice: Success stories in sustainable and healthy collective kitchens

Francisco Pérez Cano Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB) Director Speaker

Nico Bobadilla Associació Dinàmic CEO Speaker

Teresa Guillaumes Escola del Mar de Barcelona Managing Director and President Speaker

Xandra Luque Clínica Universidad de Navarra Chef and dietitian Speaker

2025-11-03 12:15 2025-11-03 13:15 Europe/Madrid From theory to practice: Success stories in sustainable and healthy collective kitchens Success story focused on fish consumption in schools and hospitals. Forum Lab

12:15h - 13:15h Forum Lab Free acces

12:30h

Showcooking | .

Flavor Palette Georgians

Daduna Ghlonti Chef and visual artist Speaker

Keti Kvichidze Georgian Gastronomic & Rural Tourism Association Director Speaker

2025-11-03 12:30 2025-11-03 13:25 Europe/Madrid Flavor Palette Georgians The Pkhali is the real one bridge culinary that connects Georgian tradition with nature . This vibrant dish , which includes rolls eggplant stuffed with walnuts and spreadable with beetroot , spinach and pumpkin , it is a profound celebration of Georgia's rich vegetable culture and harmony. inherent between its people and the land.
This old plate , with roots in west Georgia , reflects with eloquence the unity of the tables relatives and the abundance of gardens The nut , symbol essential of life, masterfully combines the different flavors of the seasonal products , creating a perfect balance between flavor and texture. Each pkhali tells a multi-layered story of the season, the land and the chef 's craft : a dish that is not
just a support , but a living and edible expression of Georgian heritage and human creativity. Aula Alimentació Sostenible Barcelona

12:30h - 13:25h Aula Alimentació Sostenible Barcelona Free acces

12:30h

Showcooking | .

Influences

Miguel Ángel Mayor Cávala Chef Speaker

2025-11-03 12:30 2025-11-03 13:15 Europe/Madrid Influences Makro Classroom

12:30h - 13:15h Makro Classroom Free acces

12:45h

Presentation with tasting | .

Charcuterie enters the kitchen

Schedule

2025-11-03 12:45 2025-11-03 13:15 Europe/Madrid Charcuterie enters the kitchen Auditorium

12:45h - 13:15h Auditorium Free acces

12:45h

Presentation with tasting | .

Purebred sausages

Rafa Panatieri Sartoria Panatieri Chef Speaker

Jorge Sastre Sartoria Panatieri Chef Speaker

Marta Borràs dpagès Producer Speaker

Martín Ezpeleta dpagès Producer Speaker

2025-11-03 12:45 2025-11-03 13:15 Europe/Madrid Purebred sausages Panatieri and Sastre, accompanied by the organic pork producers they regularly work with, will show us how they make the sausages served in their restaurants. Auditorium

12:45h - 13:15h Auditorium Free admission with advance booking available

13:00h

Workshop with tasting | .

Emblematic creations from Catalan bakeries

David Hernández Trainer and advisor to small and medium-sized enterprises in the bakery sector Speaker

Daniel Jordà Panes Creativos Baker Speaker

Matt Valette Baking School Barcelona Sabadell & Morreig Baker Speaker

2025-11-03 13:00 2025-11-03 14:00 Europe/Madrid Emblematic creations from Catalan bakeries Catalonia is a land of great breads, of bakeries that preserve the soul of the craft, and of products that are part of its gastronomic identity. In this presentation, we pay tribute to three gems of Catalan bread: the Coca de Sant Joan, Pa de Pagès, and the Llonguet.
Guided by artisan bakers and industry experts, attendees will discover the secrets that make these products unique —from their doughs and fermentation processes to their cultural significance— with live demonstrations and a tasting session to fully appreciate their flavors and textures. Forum Classroom

13:00h - 14:00h Forum Classroom Free acces

13:00h

Presentation with tasting | .

Tasting of extra virgin olive oils from the Lands of Lleid

2025-11-03 13:00 2025-11-03 13:30 Europe/Madrid Tasting of extra virgin olive oils from the Lands of Lleid

Several estates in the area produce high-quality extra virgin olive oil, with a strong commitment to sustainability and native varieties. Visitors will enjoy a tasting to discover the unique nuances of each oil and learn about the artisanal production process.

With the participation of:

Cooperativa La Granadella:

Cooperativa La Granadella produces high-quality Arbequina extra virgin olive oil and other complementary products, also offering visits and experiences at its Olive Oil Museum..

Oli La Vansa:

The Paris family has revived the native agricultural traditions of the Noguera region, such as vineyards, olive trees, and cereals, creating the La Vansa project. Here, they combine the production of extra virgin olive oil, with more than 100 ha of Verdiell olive trees, and winemaking, producing wines from the DO Costers del Segre. They also offer a restored rural house where visitors can experience the olive oil production process and enjoy nature tourism.

Agrària Vallbona de les Monges:

Agrària Vallbona de les Monges is an agricultural cooperative from Garrigues, specialized in producing high-quality extra virgin olive oil. Focusing on sustainability and organic production, it also offers other agricultural products and promotes rural tourism and olive oil tourism.

Sant Miquel de Tudela:

The project focuses on the production of olive oil, almonds, and native aromatic and medicinal herbs from the region.

El Rebost de Catalunya

13:00h - 13:30h El Rebost de Catalunya Free acces

13:15h

Presentation with tasting | .

Cooking charcuterie

Rafa Peña Gresca & Provisions Gresca Chef Speaker

2025-11-03 13:15 2025-11-03 13:45 Europe/Madrid Cooking charcuterie Drawing on his experience in French-inspired cuisine, Rafa Peña will showcase some of the first cured meats he is beginning to produce in a new, trendy business format: restaurant charcuterie. Auditorium

13:15h - 13:45h Auditorium Free admission with advance booking available

13:15h

Workshop with tasting | .

Recipes with a taste of the sea: tradition and innovation

Paco Pérez Miramar ** Chef Speaker

2025-11-03 13:15 2025-11-03 14:15 Europe/Madrid Recipes with a taste of the sea: tradition and innovation In this session, Paco Pérez will cook with Galician products supplied by A Mar es espectacular, a canning company founded by Gemma and Carles Sánchez Llibre, whose goal is to protect the oceans.
At the end of the session, there will be a tasting of the dishes prepared. Workshop

13:15h - 14:15h Workshop Free acces

13:15h

Round table | .

Culinary training and research in collective catering

Santi Mas de Xaxas Torribera Mediterranean Center Co-executive director Moderator

Ramon Salto Compass España Culinary Director Speaker

Marina Pérez Llorca Institut de Recerca en Nutiricío i Seguretat Alimentària de la Universitat de Barcelona Researcher Speaker

David Kamen Culinary Institute of America Director Consulting Client Engagement Speaker

Concepción Manrique Alonso Clínica Universidad de Navarra Director of the Gastronomy and Nutrition Area Speaker

Macarena Sánchez del Águila Almazaras Federadas de España Secretary General Speaker

2025-11-03 13:15 2025-11-03 14:20 Europe/Madrid Culinary training and research in collective catering How are teams formed in collective catering? Who trains the trainers? What role do culinary schools and universities play? What research is being conducted to move towards more sustainable operations and healthier menus? Forum Lab

13:15h - 14:20h Forum Lab Free acces

13:30h

Workshop with tasting | .

Cim i tomba

Marc Ribas El Ciri Chef Speaker

2025-11-03 13:30 2025-11-03 14:00 Europe/Madrid Cim i tomba Marc Ribas will teach workshop attendees how to prepare this dish that sailors used to make.
At the end of the session, there will be a tasting of the dish. Workshop

13:30h - 14:00h Workshop Free admission with advance booking available

13:30h

Showcooking | .

What is syncretism applied to cooking?

Diego Mondragón MAE * Chef Speaker

Germán Espinosa MAE * Chef Speaker

2025-11-03 13:30 2025-11-03 14:15 Europe/Madrid What is syncretism applied to cooking? This session will explain the restaurant's philosophy and how they apply the mix of cultures
in a couple of dishes: lemon fish, soursop and fennel (demonstration) and smoked eel, cauliflower and fermented chillies (tasting). Makro Classroom

13:30h - 14:15h Makro Classroom Free acces

13:45h

Presentation with tasting | .

The sublimation of farmhouse sausage

Oriol Rovira Els Casals* Chef Speaker

2025-11-03 13:45 2025-11-03 14:15 Europe/Madrid The sublimation of farmhouse sausage Oriol Rovira will explain how, in the charcuterie workshop at his family estate, Els Casals, he and his family produce the finest traditional farmhouse-style cured meats, which are often found in the best restaurants. Auditorium

13:45h - 14:15h Auditorium Free admission with advance booking available

14:00h

Presentation with tasting | .

Territory meat

2025-11-03 14:00 2025-11-03 14:30 Europe/Madrid Territory meat

Within the session, a guided tasting of meat products will be offered, aiming to provide attendees with a gastronomic experience connected to the territory and agro-food innovation. The tasting will include artisanal, traditional, and creative preparations in an environment designed to promote exchange, discovery, and appreciation of local products.

With the participation of:

100% Conill:

Albert Puig, a rabbit farmer from Lluçanès, has created a 100% rabbit sausage, awarded for its innovation and sustainability.
The project combines artisanal production and technology to offer a viable livestock farming model.

Soler de Preixana:

Is a family farm in Montmajor where, generation after generation, they care for the land and feed their animals with organic products to ensure healthy and sustainable meat. They produce and distribute local pork and beef with a strong commitment to quality and short supply chains.

Cal Sileta:

A family business in Vallbona de les Monges, naturally raises sheep and produces high-quality organic extra virgin olive oil and lamb meat. They prioritize animal welfare and sustainable practices to deliver healthy and flavorful products.

El Rebost de Catalunya

14:00h - 14:30h El Rebost de Catalunya Free acces

14:20h

Round table | .

Collective commitment: partnerships to create a more sustainable and healthier collective catering industry

Teresa Aledo Teresa Aledo Graphic Recorder and visual muralist Speaker

2025-11-03 14:20 2025-11-03 14:35 Europe/Madrid Collective commitment: partnerships to create a more sustainable and healthier collective catering industry The transformation of collective catering cannot depend solely on one sector of work; it must be orchestrated jointly and requires the collaboration of all stakeholders. From scientific research to public policy, including chefs, private companies and training.Presentation of the graphic drawing by Teresa Aledo summarising the lessons learned during the day. Forum Lab

14:20h - 14:35h Forum Lab Free acces

14:30h

Competition | .

1st National Cooking Competition with Sobrassada de Mallorca PGI from Black Pigs

2025-11-03 14:30 2025-11-03 15:30 Europe/Madrid 1st National Cooking Competition with Sobrassada de Mallorca PGI from Black Pigs The finalists selected by the jury will compete live, preparing dishes with Sobrasada de Mallorca de Porc Negre PGI. And we will find out which dishes are the winners. Auditorium

14:30h - 15:30h Auditorium Free acces

14:30h

Showcooking | .

Innovative Solution for Professional Hospitality

Juan Espinosa Welbilt Chef Manager Speaker

Dani Fernández Welbilt Iberia Director Comercial Speaker

2025-11-03 14:30 2025-11-03 15:25 Europe/Madrid Innovative Solution for Professional Hospitality This showcooking will demonstrate how vertical kitchens combine technology , sustainability and creativity to transform the day - to- day life of any professional kitchen . Through an intelligent system which integrates ovens mixed , ovens fast and vacuum packaging machines , we'll see how these tools reduce consumption energy , minimize reduce and streamline processes without sacrificing creativity or quality gastronomic . Connectivity and artificial intelligence are put at the service of talent culinary to promote a hospitality business more efficient , agile and committed with the planet. Aula Alimentació Sostenible Barcelona

14:30h - 15:25h Aula Alimentació Sostenible Barcelona Free acces

14:30h

Showcooking | .

Cooking Menorca in Menorca

José María Borràs Aquiara Chef Speaker

2025-11-03 14:30 2025-11-03 15:15 Europe/Madrid Cooking Menorca in Menorca When cuisine and Menorca come together and go hand in hand, wonderful things happen, such as the project by Aquiara together with José María Borrás and the Annua group in Menorca, where the Morvedra Nou hotel offers a very unique cuisine, always using products and producers from Menorca. Makro Classroom

14:30h - 15:15h Makro Classroom Free acces

15:00h

Tasting | .

DO Penedès, the world’s first 100% organic DO

Xavier Barba Entrevins, Wine Fest, Vins de Grop wine-maker Speaker

2025-11-03 15:00 2025-11-03 16:00 Europe/Madrid DO Penedès, the world’s first 100% organic DO In this workshop, attendees will be able to taste a selection of the best organic wines from the DO Penedès.

By Xavier Barba

Forum Classroom

15:00h - 16:00h Forum Classroom Free acces

15:00h

Working day | .

The revival of local varieties

Schedule

2025-11-03 15:00 2025-11-03 17:00 Europe/Madrid The revival of local varieties Ancient seeds are local varieties that have traditionally been cultivated in specific regions. They represent a rich genetic, cultural, and gastronomic heritage, but many have disappeared or are at risk due to market homogenization and the loss of traditional knowledge.Recovering them is essential to preserve biodiversity, adapt to climate change, and strengthen food sovereignty. However, there are significant challenges: from limited institutional support to regulations that hinder their commercialization.Local governments can play a key role by supporting recovery projects, raising awareness, and promoting their presence in markets and schools. Moreover, the culinary and restaurant sectors have a great opportunity to incorporate these unique ingredients, which connect with the territory and add distinctive value. Forum Lab

15:00h - 17:00h Forum Lab Free acces

15:00h

Presentation | .

Welcome

2025-11-03 15:00 2025-11-03 15:10 Europe/Madrid Welcome Welcome and introduction to the ceremony recognising companies committed to the recovery of local varieties, by journalist and writer Empar Moliner. Forum Lab

15:00h - 15:10h Forum Lab Free acces

15:10h

Presentation | .

Unearthing oblivion, ancient seeds

Jordi Puig L'Espigall Coordinator Speaker

2025-11-03 15:10 2025-11-03 15:45 Europe/Madrid Unearthing oblivion, ancient seeds Talk by Jordi Puig, Doctor of Environmental Sciences and coordinator of the consulting firm L'Espigall. Forum Lab

15:10h - 15:45h Forum Lab Free acces

15:15h

Presentation with tasting | .

Wines of the region

2025-11-03 15:15 2025-11-03 15:45 Europe/Madrid Wines of the region A wine tasting will feature six wineries committed to local identity, sustainability, and artisanal production.
Each glass tells a story tied to the landscape—from historic vineyards to agroforestry projects.

A chance to discover, taste, and connect with the winemakers.

With the participation of:

La Vinyeta:

Offers a selection of quality wines and unique wine tourism experiences, including guided tours, tastings, and vineyard activities, all with a strong commitment to sustainability and innovation.
It is recognized as the best winery in Catalonia and for reviving traditional practices such as transhumance.
It also collaborates on social and environmental projects that enrich the region.

Vins Algars:

This winery produces artisanal and organic wines using grapes from its own vineyards, cultivated with respect for the environment since 2008.
Its native Garnacha varieties reflect the authenticity of the Terra Alta region.
They offer different ranges that combine tradition and innovation, highlighting the essence and purity of their wines.

Castell del Remei:

Is the oldest fine wine winery in Catalonia, located on a historic estate surrounded by vineyards, nature, and heritage.
Founded following the Bordeaux château model, it produces wines from estate-grown grapes under the Costers del Segre DO, led by renowned winemaker Tomàs Cusiné.
It is a unique destination that blends wine tourism, history, and international acclaim.

The Espolla Cooperative Winery:

Inaugurated in 1931 and inspired by the “Wine Cathedrals,” was born from the cooperative movement started in 1906 by the local Agricultural Syndicate. With over a hundred years of history, it reflects the transformation of Espolla and its deep connection to wine and olive oil. It blends tradition and innovation, standing as a key winemaking reference in the Alt Empordà region.

Bauma de les Deveses:

Since 2015, a collective project has been transforming Les Deveses in Sant Julià de Cerdanyola into an agroforestry landscape where vineyards, aromatic plants, and biodiversity coexist. Terraces, dry-stone walls, and communal gardens have been restored with respect for the land.
The result is a living environment that evolves with the seasons under the watchful eye of local wildlife.

Mas de Roy:

Is a handcrafted winery born from the desire to reconnect with the land and simplicity.
Each wine reflects the character of its surroundings and daily dedication, made with patience and respect for nature.
Awarded the Gold Medal by Costers del Segre, they craft wines with soul and authenticity.

El Rebost de Catalunya

15:15h - 15:45h El Rebost de Catalunya Free acces

15:30h

Showcooking | .

Dual cuisine, andaluisian roots and contemporary emotion

Cristina Cánovas Palodú Chef Speaker

Diego Aguilar Palodú Chef Speaker

2025-11-03 15:30 2025-11-03 16:15 Europe/Madrid Dual cuisine, andaluisian roots and contemporary emotion Palodú’s presentation offers a journey through Andalusian cuisine from the personal and shared perspective of its chefs, Cristina Cánovas and Diego Aguilar, who have spent more than a decade building their own culinary language from Málaga. Their proposal is based on absolute respect for traditional recipes, local produce, and time-honored cooking techniques — stews, stocks, broths, slow cooking — reinterpreted with contemporary sensitivity.

In this demonstration, Cristina and Diego will show how their concept of “dual cuisine”, always created four hands at a time, translates into a culinary language of balance, precision, and emotion. Through three representative dishes from their tasting menu, they will share the creative processes and imagination that define their cuisine: the transformation of Málaga’s popular culinary memory into fine dining.

Dishes to be prepared during the presentation:

Ajoblanco and horse mackerel: an elegant and refreshing reinterpretation of an Andalusian classic, where tradition and technique coexist in perfect harmony.

Butter brioche, beef tongue, and kefir tartare: a bite that reflects their pursuit of texture and contrast, combining delicate pastry, deep flavors, and subtle dairy notes.

Spring onion whey, roasted pepper, and codium tempura with egg yolk: a deeply personal dish that evokes the flavors of their childhood by the sea, reimagining the taste of Málaga’s beach bars from a contemporary perspective.

The showcooking will also be a journey to their roots: the Atarazanas Market, seasonal produce, and their own vegetable garden in Campillos (Málaga), where they grow many of the ingredients that define their cuisine. It is a cooking style with an Andalusian soul, committed to proximity, seasonality, and the genuine emotion of true flavor.

Palodú represents the maturity of a generation of chefs who understand gastronomy as an act of identity, hospitality, and honesty. Their participation in the Gastronomic Forum Barcelona will showcase how two young cooks have elevated tradition into a contemporary and sensitive culinary experience, recognized with a 2024 Repsol Sun and recommended by the MICHELIN Guide. Makro Classroom

15:30h - 16:15h Makro Classroom Free acces

15:45h

Round table | .

Round table discussion. ‘Local varieties: experiences, challenges and future’

Xènia Torras Banc de varietats locals Esporus Responsible Speaker

Josep M. Claret Celler el Molí de Collbaix Winegrower Speaker

Josep Brunes L'Hort de Can Tabaquet Farmer Speaker

Marc Talavera Eixarcolant President Speaker

2025-11-03 15:45 2025-11-03 16:30 Europe/Madrid Round table discussion. ‘Local varieties: experiences, challenges and future’ Xènia Torras (Banc de Llavors Esporus)
Josep Maria Claret (Celler Coll Baix (Bages)
Empresa de la Xarxa (Vallès Oriental)
Marc Talavera (President del col·lectiu Eixarcolant)

Modera: Empar Moliner Forum Lab

15:45h - 16:30h Forum Lab Free acces

16:00h

Presentation | .

Catalans cooking around the world. The refinement of tradition

Ramon Freixa Ramon Freixa Tradición & Ramon Freixa Atelier Chef Speaker

2025-11-03 16:00 2025-11-03 16:30 Europe/Madrid Catalans cooking around the world. The refinement of tradition Ramon Freixa will show attendees dishes inspired by Catalan cuisine that he offers in Madrid, specifically at his restaurant Tradició. Auditorium

16:00h - 16:30h Auditorium Free acces

16:00h

Workshop with tasting | .

Black pork sobrassada from Mallorca, not Iberian

Xesc Reina Charcutier Speaker

2025-11-03 16:00 2025-11-03 16:45 Europe/Madrid Black pork sobrassada from Mallorca, not Iberian In this workshop, attendees will enjoy a comparative tasting of different types of sobrasada with varying maturation periods, led by the foremost expert on sobrasada, Xesc Reina. Workshop

16:00h - 16:45h Workshop Free acces

16:15h

Presentation with tasting | .

Jams and marmalades

2025-11-03 16:15 2025-11-03 16:45 Europe/Madrid Jams and marmalades

During the session, we will taste natural honey, artisanal sweet fruit preserves, quince paste made following traditional recipes, and high-quality jams. Each tasting will showcase the origin, careful production, and unique qualities of these products.

With de participation of:

Can Bech Our origins date back to 1981 in Fontanilles, where we crafted the iconic candied figs of Empordà. This tradition evolved into Can Bech, a premium brand of fruit and vegetable preserves with international reach. Empordà, a land of creativity and inspiration, has captivated artists and visitors worldwide.

Mel Avi Joan is a family business dedicated to the artisanal production of high-quality honey, located in a privileged natural environment. With a long beekeeping tradition, they specialize in producing pure honey while respecting the natural cycle of the bees and promoting sustainable practices. Their commitment to quality and biodiversity allows them to offer an authentic product that reflects the flavor and essence of the territory where it is produced.

Fruita Blanch is a family business with a tradition in the artisanal cultivation of sweet fruit in Lleida. They produce artisanal preserves of apples, pears, peaches, and nectarines, following family recipes and using only their own fruit, preserving tradition and the authentic flavor of the region.

Valliser is a family-owned company from Vilobí del Penedès that produces artisanal quince paste since 1999, using traditional recipes and only natural ingredients. Their products, internationally recognized, include varieties with walnuts, orange, and organic options. They distribute nationally and internationally, perfect for pairing with cheeses and desserts.

El Rebost de Catalunya

16:15h - 16:45h El Rebost de Catalunya Free acces

16:15h

Presentation with tasting | .

The world of ice cream

2025-11-03 16:15 2025-11-03 16:45 Europe/Madrid The world of ice cream

Session to talk about high-quality artisanal ice creams, with unique flavors and surprising combinations.

With the participation of:

Gelats Sant Croi:

Sant Croi is a Catalan company specializing in high-quality artisanal ice creams. It stands out for its innovation and the use of select ingredients, blending traditional techniques with a modern approach. Its range of products is available both nationally and internationally. Excellence in taste and presentation is its hallmark.

Geliciós:

Geliciós is a company founded in 2025 by Gerard and Xavier, creating unique artisanal ice creams for the HORECA sector. They focus on exclusive products, with top-quality ingredients, in-house production, and direct distribution. Their goal: to surprise customers with innovative flavors and unique experiences.

El Rebost de Catalunya

16:15h - 16:45h El Rebost de Catalunya Free acces

16:30h

Presentation | .

Catalans cooking around the world. The Nolla model: the path to zero waste

Albert Franch Nolla* Chef Speaker

2025-11-03 16:30 2025-11-03 17:00 Europe/Madrid Catalans cooking around the world. The Nolla model: the path to zero waste In this session, a Catalan living in Helsinki will demonstrate how to create a zero-waste restaurant model, emphasising three pillars: seasonality and maximising the use of ingredients; banning disposable packaging; and composting. Auditorium

16:30h - 17:00h Auditorium Free acces

16:30h

Presentation | .

Lluc Crusellas Modern Nougats

Lluc Crusellas Eukarya Pastry chef Speaker

2025-11-03 16:30 2025-11-03 17:15 Europe/Madrid Lluc Crusellas Modern Nougats Lluc Crusellas Modern Nougats. A collection of Christmas figure nougats — creations that not only showcase decorative and technically complex chocolate work, but are also built on a nougat base to make the experience even more festive! Forum Classroom

16:30h - 17:15h Forum Classroom Free acces

16:30h

Awards | .

Awards ceremony and closing ceremony

2025-11-03 16:30 2025-11-03 17:00 Europe/Madrid Awards ceremony and closing ceremony Companies belonging to the Xarxa de Productes de la Terra (Local Produce Network) that have revived local varieties and turned them into unique products, as well as those committed to producing varieties at risk of disappearing.
Led by Juan Antonio Pérez, Deputy for Economic Development and Tourism at Barcelona Provincial Council. Forum Lab

16:30h - 17:00h Forum Lab Free acces

16:30h

Showcooking | .

Sustainability and the transformative power of cuisine

Andrés Torres Casa Nova * Chef Speaker

2025-11-03 16:30 2025-11-03 17:15 Europe/Madrid Sustainability and the transformative power of cuisine This session will explain how we apply sustainability in a radical way at Casa Nova. We understand these concepts thanks to the chef's experiences in the many countries he travelled to as a war correspondent and as the founder of the NGO Global Humanitaria, where he develops social aid projects in 12 countries.
Ninety per cent of the menu at Casa Nova is produced in-house. Makro Classroom

16:30h - 17:15h Makro Classroom Free acces

17:00h

Awards | .

InnoForum Awards

2025-11-03 17:00 2025-11-03 17:15 Europe/Madrid InnoForum Awards InnoForum Awards Auditorium

17:00h - 17:15h Auditorium Free acces

17:00h

Awards | .

Award ceremony for the 1st National Cooking Competition featuring Sobrassada de Mallorca de Cerdo Negro PGI

2025-11-03 17:00 2025-11-03 17:15 Europe/Madrid Award ceremony for the 1st National Cooking Competition featuring Sobrassada de Mallorca de Cerdo Negro PGI Award ceremony for the 1st National Cooking Competition featuring Sobrassada de Mallorca de Cerdo Negro PGI Auditorium

17:00h - 17:15h Auditorium Free acces

17:00h

Workshop with tasting | .

Re-evolution in charcuterie

Xesc Reina Charcutier Speaker

2025-11-03 17:00 2025-11-03 17:45 Europe/Madrid Re-evolution in charcuterie

30 years of provocation and leadership from the Oficis de la Carn Foundation School

Xesc Reina, an internationally renowned charcutier, will reveal all the secrets of cutting-edge charcuterie, accompanied by Josep Dolcet, an expert in the field. Together, they will offer us a unique session on fine charcuterie.
At the end of the session, there will be a tasting of the dishes prepared.

With the collaboration of the Guild of Butchers of Catalonia

This activity has free admission. However, in order to guarantee your spot in this activity, it's recommended to reserve a seat in advance. The reservation is €5 (VAT included).

Workshop

17:00h - 17:45h Workshop Free admission with advance booking available

17:00h

Presentation | .

Employment opportunity for all

Martin Habiague Fundació Mescladís Director Speaker

Camila Bonati The Cami Crew Founder Speaker

Anna Prado Garcia Fundació Ampans Product Manager and catering Speaker

2025-11-03 17:00 2025-11-03 17:45 Europe/Madrid Employment opportunity for all Gastronomy as a tool of employment and cohesion community. This panel presents as
projects social linked to cooking, such as that of the Foundation Mescladís or Ampans,
open paths of inclusion for groups in vulnerable situations. Through training in local
and seasonal cooking , gastronomy is valued as an engine of inclusion and a tool for
construction of one society fairer. Aula Alimentació Sostenible Barcelona

17:00h - 17:45h Aula Alimentació Sostenible Barcelona Free acces

17:00h

Showcooking | .

100% plant-based creations with aquafaba and gluten-free lentils

Jordi Esteve Restaurant Nectari Chef and CEO Speaker

2025-11-03 17:00 2025-11-03 17:45 Europe/Madrid 100% plant-based creations with aquafaba and gluten-free lentils A demonstration that champions the power of plant-based cuisine as a path to a more inclusive, sustainable and locally sourced gastronomy. Using organic and local ingredients, we will explore new textures and flavours with aquafaba and gluten-free lentils, creating dishes that combine innovation, health and a commitment to the region. Aula Alimentació Sostenible Barcelona

17:00h - 17:45h Aula Alimentació Sostenible Barcelona Free acces

17:15h

Presentation | .

From medieval cuisine to haute cuisine

Sergio Torres Cocina Hermanos Torres *** Chef Speaker

Josep Lladonosa Disseminator Speaker

Javier Torres Cocina Hermanos Torres *** Chef Speaker

2025-11-03 17:15 2025-11-03 18:00 Europe/Madrid From medieval cuisine to haute cuisine The Torres brothers, accompanied by their mentor, Josep Lladonosa, will recreate dishes from 700 years ago from traditional Catalan cuisine. Auditorium

17:15h - 18:00h Auditorium Free acces

17:15h

Presentation with tasting | .

Local beer and gastronomy

2025-11-03 17:15 2025-11-03 17:45 Europe/Madrid Local beer and gastronomy

During the session, three unique projects committed to artisanal and sustainable production will be presented: beer made with their own ingredients, high-quality game meat, and cheeses made from raw cow’s milk from their own herd. Each product will be offered for tasting, along with explanations about its origin, process, and philosophy.

With de participation of:

Granja Cervesera Lo Vilot

A project producing craft beer by controlling the entire process: organic barley and hop cultivation, malting, fermentation with their own yeast, and bottling. They offer field and facility tours, plus beer tastings with food pairings. A full experience to enjoy beer from its roots.

Lantxaga - Carne de caza

A family-run project specializing in ethically and sustainably sourced local game meat. They offer fresh cuts, cured sausages, and pâtés, along with exclusive recipes to make the most of each product. Perfect for lovers of authentic, high-quality cuisine.

La Xiquella de la Vall d’en Bas

Artisan cheesemakers based in Vall d’en Bas, producing cheese from raw cow’s milk from their own herd. They prioritize animal welfare and sustainability, creating products with strong identity. A blend of tradition, care, and quality.

El Rebost de Catalunya

17:15h - 17:45h El Rebost de Catalunya Free acces

17:30h

Showcooking | .

La Pastisseria, tradition and innovation

Josep Maria Rodríguez La Pastisseria Pastry Chef Speaker

Ana Jarquín La Pastisseria Pastry Chef Speaker

2025-11-03 17:30 2025-11-03 18:15 Europe/Madrid La Pastisseria, tradition and innovation Massini, Black Forest and Tatin: three classics, a new perspective

In the world of pastry, there are creations that transcend time. Recipes that have become icons — references of taste, technique, and memory.
The Massini, Black Forest, and Tarte Tatin are three of those historic creations that, beyond their geographical origins, belong to the collective imagination of the sweet world.
In this demonstration, we want to pay tribute to these great classics, respecting their essence while daring to reinterpret them from a contemporary, technical, and sensory point of view.

Our goal is clear: to preserve the soul of the dessert while adapting it to today’s palate.
To achieve this, we explore new formats, play with textures, lighten structures, and seek greater flavor intensity without excess.
We believe in a balanced, elegant, and evocative pastry where tradition is not lost, but rather transformed and evolved.

A contemporary look at the timeless

Revisiting the classics doesn’t mean betraying them. It means understanding them deeply, recognizing their essential values, and working from that understanding to make them converse with the present.
In these versions of Massini, Black Forest, and Tatin, we don’t aim to impress with artifice but to enhance the sensory experience: less sugar, more flavor; less density, more lightness; less volume, more intention.

Through textures — creamy, crunchy, melting, airy — we aim to offer a lighter yet equally emotional pastry, where each bite respects tradition while surprising the palate.

Makro Classroom

17:30h - 18:15h Makro Classroom Free acces

18:00h

Workshop with tasting | .

Signature charcuterie. The finest Argentine charcuterie.

César "Wilson" Sagario Corte Charcutería Charcutier Speaker

2025-11-03 18:00 2025-11-03 19:00 Europe/Madrid Signature charcuterie. The finest Argentine charcuterie.

César Sagario is coming from Argentina to explain how he has managed to reinterpret and take his country's traditional charcuterie to the highest level.

At the end of the session, there will be a tasting of the dishes prepared.

This activity has free admission. However, in order to guarantee your spot in this activity, it's recommended to reserve a seat in advance. The reservation is €5 (VAT included)

Workshop

18:00h - 19:00h Workshop Free admission with advance booking available

18:00h

Presentation | .

Stand out with bespoke chocolate – Valrhona

Sandra Ornelas École Valrhona Pastry Chef Speaker

Eric Ortuño L'Atelier Barcelona Founding partner Speaker

Lorena Criollo École Valrhona Pastry Chef Speaker

2025-11-03 18:00 2025-11-03 19:00 Europe/Madrid Stand out with bespoke chocolate – Valrhona Valrhona's two technicians, Sandra Ornelas and Lorena Criollo, together with pastry chef Eric Ortuño, will present Compoz Lab, bespoke chocolate, an online service that allows you to easily create your own flavours. Forum Classroom

18:00h - 19:00h Forum Classroom Free acces

18:15h

Presentation | .

Avant-garde in evolution

Oriol Castro Disfrutar *** Chef Speaker

Mateu Casañas Disfrutar *** Chef Speaker

Eduard Xatruch Disfrutar *** Chef Speaker

2025-11-03 18:15 2025-11-03 19:00 Europe/Madrid Avant-garde in evolution The chefs at Disfrutar will showcase the most representative dishes from the 2025 tasting menu, with their ever-interesting contribution of innovative techniques. Auditorium

18:15h - 19:00h Auditorium Free acces

18:15h

Presentation with tasting | .

Precooked

2025-11-03 18:15 2025-11-03 19:00 Europe/Madrid Precooked

We’ll explore makers of artisanal ready-made dishes, croquettes, cannelloni and traditional cooking bases, all made with local ingredients. During the session, there will be a tasting and an explanation of how the products are made. A delicious and meaningful culinary journey.

Con la participación de:

Artesania de la Croqueta:

Since 2010, we craft artisanal XXL croquettes and cannelloni using local ingredients and the traditional recipe of Chef Óscar Ulloa. Gourmet, flavorful, and high-quality products perfect for your customers. Technology and tradition in every bite!

Cuinats Jotri:

Family business founded in 1982 that started cooking cannelloni at the Salt Market. Over time, they expanded their prepared meals range, gradually growing to settle in a 2,000 m² facility in Juià, serving Girona, Barcelona, and Tarragona.

Coc & Delicatessen:

Over 15 years making 100% handmade, original croquettes with more than 50 varieties. With a dedicated team and passion for quality, they use local ingredients and a handcrafted process to offer unique and creative products.

Cuick Bases de Cuina Natural:

A company committed to artisanal and sustainable cooking, focusing on local ingredients and gourmet quality. They produce slow-cooked bases and sauces designed to make homemade dishes easy, with authentic flavor and respect for the environment.

Casa Amella:

A company committed to healthy and sustainable cooking that revives traditional homemade recipes using organic, local products. They steam cook to preserve nutrients and offer sustainably packaged products, always respecting the land and the people who work it.

Pibernat Alimentària:

Pibernat, a company rooted in the historic city of Olot, offers us a true culinary delight with its wide range of preserves. Each product is more than just a preserve; it is a tribute to tradition, quality, and flavour.

El Rebost de Catalunya

18:15h - 19:00h El Rebost de Catalunya Free acces

Tue 04

10:30h

Presentation | .

Presentation of the Augusta Guide

Pep Nogué Consultant and communicator Speaker

2025-11-04 10:30 2025-11-04 12:00 Europe/Madrid Presentation of the Augusta Guide Presentation of the Augusta Guide, the first restaurant guide that recognises and rewards establishments offering Catalan cuisine. In collaboration with Catalunya World Gastronomy Region 2025. Auditorium

10:30h - 12:00h Auditorium Free acces

10:30h

Working day | .

Pre-EFOOD26 by Elisava 6 Fork

Schedule

2025-11-04 10:30 2025-11-04 14:00 Europe/Madrid Pre-EFOOD26 by Elisava 6 Fork When designers and chefs sit down at the same table, the future of food changes.

What happens when a chef's knowledge meets a designer's vision? When the gastronomic experience intersects with systemic thinking, innovation, and creativity?

Pre-EFOOD2026 is that meeting point: the space where fairer, more sustainable, and more inspiring food futures begin to take shape. This unique event celebrates the collaboration between chefs and designers, two professions that, when brought together, have the power to transform food systems and make them healthier, more inclusive, more sustainable, and more meaningful.
It's not just about collaborating: it's about co-creating. And doing so now is urgent.

Born out of the new Degree in Design for Food Systems at ELISAVA and CETT-UB, the event presents an emerging professional profile: the creative food systems strategist, a figure capable of moving from science to culture, from logistics to innovation, integrating perspectives and building solutions with real impact. On stage, chefs, designers, and change agents will share ideas and provocations about the role of food design in today's world.
At the heart of the event—and in front of the audience—creative teams will transform these visions in real time: edible prototypes, speculative concepts, immersive rituals, and future-oriented experiences. The result will be a living gallery, a space to savor, reflect, and imagine what food design can become.

EFOOD is an initiative of FORK—Food Design for Opportunities, Research, and Knowledge—dedicated to promoting critical reflection, transdisciplinary thinking, and creative experimentation around the future of food systems. It is conceived as a platform for encounters, projects, and actions that brings together designers, chefs, scientists, farmers, activists, artists, and specialists from multiple disciplines, with the common purpose of imagining and designing fairer, more sustainable, and healthier food futures. Since its inception, EFOOD has sought to challenge dominant paradigms and explore the role of design as a transformative tool in the relationship between food, people, and the planet.

Forum Lab

10:30h - 14:00h Forum Lab Free acces

10:30h

Presentation | .

Welcome and opening

Ricardo Bonacho The FORK Organization Co-founder Speaker

2025-11-04 10:30 2025-11-04 10:45 Europe/Madrid Welcome and opening An inspiring start to set the tone for the meeting. Ricardo Bonacho will welcome everyone, presenting the event's objectives and opening the floor for collective reflection on the future of food. Forum Lab

10:30h - 10:45h Forum Lab Free acces

10:30h

Working day | .

Aula Alimentació Sostenible Barcelona Tuesday

Schedule

2025-11-04 10:30 2025-11-04 17:45 Europe/Madrid Aula Alimentació Sostenible Barcelona Tuesday Tuesday Activities Sustainable Food Classroom Barcelona Aula Alimentació Sostenible Barcelona

10:30h - 17:45h Aula Alimentació Sostenible Barcelona Free acces

10:30h

Presentation | .

“Ramats de foc” (Herds of fire): when the landscape feeds

David Coll Organicum Organic meat sheep farmer Speaker

Josep Chavarría Pibernat Alimentària SL Director Speaker

Emma Soy Massoni Ramats de Foc Project technician Speaker

2025-11-04 10:30 2025-11-04 11:00 Europe/Madrid “Ramats de foc” (Herds of fire): when the landscape feeds The talk invites you to rediscover the link between territory, product and
sustainable gastronomy. Through extensive livestock farming, this model demonstrates how grazing in strategic areas not only prevents forest fires, but also promotes a more conscious and environmentally friendly local production. Herds become guardians of the landscape and suppliers of quality food that reflects the rural and culinary identity of the Mediterranean. A look at the future of gastronomy that is born from the balance between nature, sustainability and traditional know-how. Aula Alimentació Sostenible Barcelona

10:30h - 11:00h Aula Alimentació Sostenible Barcelona Free acces

10:45h

Workshop with tasting | .

The cuisine that defines us

Arnau París bonÀrea Chef Speaker

2025-11-04 10:45 2025-11-04 11:30 Europe/Madrid The cuisine that defines us The cuisine that defines us Workshop

10:45h - 11:30h Workshop Free acces

10:45h

Presentation | .

EFOOD2025 – EFOOD2026

Sonia Massari FORK Organization Cofouder Speaker

Ricardo Bonacho The FORK Organization Co-founder Speaker

2025-11-04 10:45 2025-11-04 11:00 Europe/Madrid EFOOD2025 – EFOOD2026 Presentation of the evolution of EFOOD: a review of what happened in 2025 and a look ahead to 2026. Ricardo Bonacho and Sonia Massari will share lessons learned, challenges, and next steps for this international food innovation platform. Forum Lab

10:45h - 11:00h Forum Lab Free acces

11:00h

Presentation | .

New Degree in Design for Food Systems by ELISAVA + CETT

Vinyet Capdet CETT-UB Teacher Speaker

Ricardo Bonacho The FORK Organization Co-founder Speaker

2025-11-04 11:00 2025-11-04 11:15 Europe/Madrid New Degree in Design for Food Systems by ELISAVA + CETT Introduction to the pioneering degree programme created by ELISAVA and CETT-UB, which trains new professionals capable of connecting design, science, gastronomy and sustainability. An opportunity to discover the profile of the ‘creative food systems strategist’. Forum Lab

11:00h - 11:15h Forum Lab Free acces

11:00h

Presentation | .

Live Co-Creation Team

Berta Diana Agrobiomaterials Designer Speaker

Lucía Sanchis Elisava Designer Speaker

Raquel Llaberia Elisava Teacher Speaker

2025-11-04 11:00 2025-11-04 13:15 Europe/Madrid Live Co-Creation Team While the conferences and round tables are taking place, a multidisciplinary team led by Raquel Llaberia will develop edible prototypes, speculative concepts and innovative experiences in real time that will give shape to the visions presented. Forum Lab

11:00h - 13:15h Forum Lab Free acces

11:00h

Presentation with tasting | .

Beer & Bites

2025-11-04 11:00 2025-11-04 11:30 Europe/Madrid Beer & Bites

Beer and food bites where attendees can taste craft beers, olives, and handmade croquettes. Products with values and full of flavour.

With the participation of:

Bdegust: cervesa compromesa:

An artisanal, eco-friendly beer brand committed to social, environmental, and animal welfare. They craft their beers with local ingredients and support people at risk of social exclusion. During the session, we’ll taste some of their beers and learn about their positive impact.

Kibus beer: cervesa artesana:
Craft beer brewed with passion in the heart of Lluçanès, using local ingredients like ancient forment wheat, organic hops, and black truffle. Committed to sustainability and local beer culture, it blends tradition with innovation. We’ll taste some of its most distinctive varieties.

Olivaba:
A new way to enjoy the aperitif: artisan olives that turn a single bite into a full-flavored experience. Tradition and innovation come together to surprise you with unique combinations. Discover flavors you won’t forget.

Marmitus:

Handmade croquettes crafted one by one using 100% natural ingredients. Original recipes with both classic and creative flavors for every taste. Quality, tradition, and environmental commitment in every bite.

El Rebost de Catalunya

11:00h - 11:30h El Rebost de Catalunya Free acces

11:05h

Presentation | .

Fishing as a heritage of the city

Cristina Caparrós Cap a Mar CEO and founder Speaker

2025-11-04 11:05 2025-11-04 11:55 Europe/Madrid Fishing as a heritage of the city From the heart of Barceloneta, the Cofradía de Pescadores and the project Cap a Mar keep Barcelona's maritime memory alive, defending fishing as an essential part of its gastronomic and cultural identity.
This talk invites you to discover how the work of the fishermen not only preserves a heritage that is part of the soul of the city , but also promotes a more conscious relationship with the territory and the seafood. A meeting to reflect on the value of what is local, sustainable and the importance of protecting the jobs that give meaning to our lives. Aula Alimentació Sostenible Barcelona

11:05h - 11:55h Aula Alimentació Sostenible Barcelona Free acces

11:15h

Round table | .

A conversation between visionary chefs and designers with systemic thinking

Mariana Eidler Barcelona Food Design Lab by Elisava Director Speaker

Sonia Massari FORK Organization Cofouder Speaker

Ricardo Bonacho The FORK Organization Co-founder Moderator

Javier Vergara Forcada I+D Mugaritz Chef Speaker

2025-11-04 11:15 2025-11-04 12:15 Europe/Madrid A conversation between visionary chefs and designers with systemic thinking A conversation between visionary chefs and designers with systemic thinking. Mariana Eidler, Javi Vergara, and Sonia Massari, moderated by Ricardo Bonacho, will explore how design and gastronomy intertwine to imagine transformative edible experiences. Forum Lab

11:15h - 12:15h Forum Lab Free acces

11:30h

Showcooking | .

The keys to gastronomic events

Sergi Chacón Sensacions Gastronomy & Emotions Chef Speaker

2025-11-04 11:30 2025-11-04 12:15 Europe/Madrid The keys to gastronomic events For the successful management of events, there are a number of aspects that are necessary for their proper execution. At Sensacions Gastronomy & Emotions, we outline the keys to achieving successful events. Makro Classroom

11:30h - 12:15h Makro Classroom Free acces

12:00h

Presentation with tasting | .

Sent Soví. A very contemporary medieval recipe book

Toni Massanés Fundació Alicia Director Speaker

Carme Gasull Journalist Presenter

Schedule

2025-11-04 12:00 2025-11-04 13:30 Europe/Madrid Sent Soví. A very contemporary medieval recipe book Update of four recipes from the first Catalan cookbook by four chefs

Presentation: Carmè Gasull
Introduction to Sent Soví: Toni Massanés
Chefs:
Marc Pérez
Javier Martínez
Raül Balam
Gessamí Caramés

Closing ceremony: Honourable Mr Oscar Ordeig, Minister of Agriculture, Livestock, Fisheries and Food and President of the Mediterranean Diet Foundation

After the session, there will be a tasting of the dishes prepared.
Capacity limited to 80 people.

Auditorium

12:00h - 13:30h Auditorium Free acces

12:00h

Presentation | .

Introduction to Sent Soví

Toni Massanés Fundació Alicia Director Speaker

2025-11-04 12:00 2025-11-04 12:10 Europe/Madrid Introduction to Sent Soví Auditorium

12:00h - 12:10h Auditorium Free admission with advance booking available

12:00h

Workshop with tasting | .

Wild flavour

Jordi Vilà Alkimia * Chef Speaker

2025-11-04 12:00 2025-11-04 13:00 Europe/Madrid Wild flavour In recent years, Jordi Vilà has spearheaded new approaches to game meat, with dishes that combine tradition and innovation, such as game escudella. This session is part of the Game Meat Promotion Plan of the Department of Agriculture, Livestock, Fisheries and Food of the Government of Catalonia.
At the end of the session, there will be a tasting of the dishes prepared. Workshop

12:00h - 13:00h Workshop Free acces

12:00h

Presentation | .

The urban garden as a sustainable tool

Adela Martínez Huertos un the sky Founder Speaker

Jordi Esteve Restaurant Nectari Chef and CEO Speaker

2025-11-04 12:00 2025-11-04 12:25 Europe/Madrid The urban garden as a sustainable tool Gastronomy begins before the plate. It begins in the land we regenerate , in the seed we choose. In a world where gastronomy looks for more authenticity, sustainability and connection with the origin, the urban garden emerges like a living and regenerative space that transforms not only the landscape of our cities, but also the way in which we understand the act of cooking. Cultivate in urban environments it is a gesture of resistance, care and creativity: it gives us back the direct link with the ingredients, invites us to rethink flavor from the root, and remember us that each dish begins very before we get to the kitchen. Aula Alimentació Sostenible Barcelona

12:00h - 12:25h Aula Alimentació Sostenible Barcelona Free acces

12:00h

Presentation with tasting | .

Wines from the DO Penedès

2025-11-04 12:00 2025-11-04 12:30 Europe/Madrid Wines from the DO Penedès

As part of the session, a guided tasting of DO Penedès wines will be offered, designed to provide participants with a sensory experience that complements the content of the activity. This tasting will showcase a carefully selected range of wines representative of the region, in an environment created to encourage appreciation, interaction, and knowledge sharing.

With de participation of:

Canals & Munné:

Offers a complete wine tourism experience with guided tours, tastings, and traditional Catalan cuisine such as escudella stew, grilled meats, or calçots, all in a unique setting in Sant Sadurní d’Anoia. Discover the passion for cava and fine dining in our century-old cellars.

Cellers Domenys:

A century-old cooperative, manages over 3,000 hectares of vineyards and olive groves, producing quality wines and oils with a strong focus on cooperation and social commitment to the region.

Cal Joan Grill:

With over 90 years of family winemaking tradition in the Empordà, has recently resumed producing its own wines, focusing on quality and innovation after decades of collaboration with large wineries. Since 2023, they have been making wines at the Viver de Cellers in Vilafranca del Penedès, aiming to establish their own winery.

Consell Regulador DO Penedès:

Penedès, with its Mediterranean climate and rich winemaking history dating back to the Phoenician civilization, is a privileged region for vine cultivation and unique wine production. Its landscape and tradition make it a benchmark of quality and wine culture in Catalonia.

El Rebost de Catalunya

12:00h - 12:30h El Rebost de Catalunya Free acces

12:10h

Presentation with tasting | .

Squid ‘Sosenga’ with mushroom sauce

Marc Pérez La Sosenga Chef Speaker

2025-11-04 12:10 2025-11-04 13:20 Europe/Madrid Squid ‘Sosenga’ with mushroom sauce

Tània Doblas and Marc Pérez will prepare two medieval recipes in a single dish: squid stew and mushroom sauce, the only recipe in the Book of Sent Soví that mentions mushrooms.

At the end of the session, there will be a tasting of the dish prepared.

Auditorium

12:10h - 13:20h Auditorium Free acces

12:10h

Presentation with tasting | .

The “letugat”

Javier Martínez Castell de Perelada * Chef Speaker

2025-11-04 12:10 2025-11-04 13:20 Europe/Madrid The “letugat” Javier Martínez will demonstrate how to prepare another dish featured in Sent Soví cookbook: "letugat". After the session, attendees will be invited to sample the dish. Auditorium

12:10h - 13:20h Auditorium Free acces

12:10h

Presentation with tasting | .

Almadroc & jurvert

Raül Balam Moments * Chef Speaker

2025-11-04 12:10 2025-11-04 13:20 Europe/Madrid Almadroc & jurvert

Raül will cook live a dish that is as characteristic of medieval Catalan cuisine as almadroc and jurvert.

At the end of the session, there will be a tasting of the dish prepared.

Auditorium

12:10h - 13:20h Auditorium Free acces

12:10h

Presentation with tasting | .

“Llenques” cheese

Gessamí Caramés Meleta de Romer Chef Speaker

2025-11-04 12:10 2025-11-04 13:20 Europe/Madrid “Llenques” cheese

Chef Gessamí Caramés will prepare another of the representative dishes from the Sent Soví cookbook, cheese slices, a sweet and savoury dish made from Catalan dairy products and cheeses, with a dough similar to that used for fritters.

At the end of the session, there will be a tasting of the dish prepared.

Auditorium

12:10h - 13:20h Auditorium Free acces

12:15h

Round table | .

Performative round table: provocations for the future of food. Share radical and visionary ideas, engaging in dialogue with the audience.

Vinyet Capdet CETT-UB Teacher Speaker

Julia Solsona i Rocabert Europastry Pastry and chef Speaker

Juan Manuel Humbert Makeat CEO & Cofounder Speaker

Mariana Eidler Barcelona Food Design Lab by Elisava Director Speaker

Sonia Massari FORK Organization Cofouder Speaker

Ricardo Bonacho The FORK Organization Co-founder Moderator

2025-11-04 12:15 2025-11-04 13:15 Europe/Madrid Performative round table: provocations for the future of food. Share radical and visionary ideas, engaging in dialogue with the audience. A performative round table inviting participants to share radical and visionary ideas. Vinyet Capdet, Juan Umbert, Julia Solsona i Rocabert, Sonia Massari and Mariana Eidler, moderated by Ricardo Bonacho, will open a creative dialogue with the audience. Forum Lab

12:15h - 13:15h Forum Lab Free acces

12:30h

Showcooking | .

A star with 30 inhabitants

Toño Rodríguez La Era de los Nogales * Chef Speaker

2025-11-04 12:30 2025-11-04 13:15 Europe/Madrid A star with 30 inhabitants We want to share a little bit about our philosophy of how, from a village with less than 30 inhabitants, you can achieve great things such as becoming Chef of the Year 2024-25, earning a Repsol Sun, a Michelin Star and, most importantly, being fully booked every day for almost three years, which, given where we are, is something worth studying.
We will review the most iconic dishes of the last five years and showcase the exclusive products we are creating: bottled cocktails, exclusive olive oil, vermouth, clothing, river fish and game charcuterie... In short, we will tell you how we take advantage of our surroundings and village life, and how we try to be sustainable, especially with our team and family. Makro Classroom

12:30h - 13:15h Makro Classroom Free acces

12:30h

Presentation | .

Cold management as a driver of sustainability and quality in catering

2025-11-04 12:30 2025-11-04 13:30 Europe/Madrid Cold management as a driver of sustainability and quality in catering Aula Alimentació Sostenible Barcelona

12:30h - 13:30h Aula Alimentació Sostenible Barcelona Free acces

13:00h

Competition | .

Pizza Bit Competition Spain

2025-11-04 13:00 2025-11-04 18:45 Europe/Madrid Pizza Bit Competition Spain The second phase of the Pizza Bit Competition will take place at Gastronomic Forum Barcelona, before the grand final. This competition is open to the best pizza chefs and aims to choose the Dallagiovanna Pizza Ambassador Spain 2026-2027. It is a unique opportunity to gain professional visibility and become part of an international community dedicated to excellence in pizza. Forum Classroom

13:00h - 18:45h Forum Classroom Free acces

13:00h

Presentation with tasting | .

Wines with Identity

2025-11-04 13:00 2025-11-04 13:30 Europe/Madrid Wines with Identity

A session dedicated to the world of wine, where visitors can discover different wineries and taste wines crafted with passion and respect for the land.

With the participation of:

Artium:

This cooperative winery, founded in 1908, produces wines and cavas with the Pla de Bages Designation of Origin. It offers a wide range of products including white, rosé, and red wines, mistelas, cavas, and vermouths. Additionally, it promotes wine tourism and the training of new winemakers through its winemaker nursery.

Eccocivi:

The winery, located in Les Gavarres, revives the local winemaking tradition with a sustainable and environmentally respectful approach. The vineyards grow in a privileged natural setting, and the wine production combines tradition and technology. They offer various wine tourism experiences to taste and discover their high-quality wines.

Pere Guardiola:

We are a family with over 150 years of history dedicated to wine production in L’Empordà. We combine five generations of winemaking tradition with innovation and sustainable practices to produce high-quality wines. Our philosophy is based on respecting the land and preserving local grape varieties.

Batzachs:

We are a family project with over a century of history in Collserola, dedicated to organic viticulture and producing wines with a distinct identity. We preserve local winemaking traditions and strive to reinterpret our heritage with innovation and respect for the land. Our wines reflect the landscape and unique minerality of the area.

El Rebost de Catalunya

13:00h - 13:30h El Rebost de Catalunya Free acces

13:20h

Presentation | .

Closing of the ceremony

2025-11-04 13:20 2025-11-04 13:30 Europe/Madrid Closing of the ceremony Closing of the ceremony Honourable Minister Mr. Òscar Ordeig, Minister of Agriculture, Livestock, Fisheries and Food and President of the Fundació Dieta Mediterrània Auditorium

13:20h - 13:30h Auditorium Free admission with advance booking available

13:30h

Presentation | .

Merging horizons: travel influences in Lasarte

Paolo Casagrande Lasarte *** Chef Speaker

2025-11-04 13:30 2025-11-04 14:15 Europe/Madrid Merging horizons: travel influences in Lasarte In this session, Paolo Casagrande will prepare dishes inspired by his travels to discover different cuisines around the world. Auditorium

13:30h - 14:15h Auditorium Free acces

13:30h

Workshop with tasting | .

The new tradition

Schedule

2025-11-04 13:30 2025-11-04 14:30 Europe/Madrid The new tradition This activity has free admission. However, in order to guarantee your spot in this activity, it's recommended to reserve a seat in advance. The reservation is €5 (VAT included) Workshop

13:30h - 14:30h Workshop Free admission with advance booking available

13:30h

Workshop with tasting | .

The young cuisine of Ponent

Àngel Esteve Sisè Chef Speaker

2025-11-04 13:30 2025-11-04 14:00 Europe/Madrid The young cuisine of Ponent In this workshop, Àngel Esteve will prepare dishes from Lleida's new Catalan cuisine using local produce.

At the end of the session, there will be a tasting of the dishes prepared.

Workshop

13:30h - 14:00h Workshop Free admission with advance booking available

13:30h

Presentation | .

Presentation of the results of live co-creation

Berta Diana Agrobiomaterials Designer Speaker

Lucía Sanchis Elisava Designer Speaker

Raquel Llaberia Elisava Teacher Speaker

2025-11-04 13:30 2025-11-04 14:00 Europe/Madrid Presentation of the results of live co-creation While the conferences and round tables are taking place, a multidisciplinary team led by Raquel Llaberia will develop edible prototypes, speculative concepts and innovative experiences in real time that will give shape to the visions presented. Forum Lab

13:30h - 14:00h Forum Lab Free acces

13:30h

Showcooking | .

Product, textures and balance

Elena Cerezo Angle * Chef Speaker

2025-11-04 13:30 2025-11-04 14:15 Europe/Madrid Product, textures and balance Makro Classroom

13:30h - 14:15h Makro Classroom Free acces

14:00h

Workshop with tasting | .

The reinvention of surf and turf

Arnau Muñío Direkte Chef Speaker

2025-11-04 14:00 2025-11-04 14:30 Europe/Madrid The reinvention of surf and turf Arnau Muñío will cook dishes inspired by Catalan cuisine based on surf and turf.

At the end of the session, there will be a tasting of the dishes prepared.

Workshop

14:00h - 14:30h Workshop Free admission with advance booking available

14:00h

Presentation with tasting | .

Catalan sweets

2025-11-04 14:00 2025-11-04 14:30 Europe/Madrid Catalan sweets

Artisanal and high-quality products will be presented, such as homemade cookies made with natural and locally sourced ingredients, innovative sweets and chocolate specialties, and vegan and gluten-free desserts made with organic ingredients. Additionally, a tasting will be held so attendees can sample and enjoy these unique and healthy flavors.

With the participation of:

Gassó Artesans:

Gassó Artesans is a company with a tradition dating back to 1885, specializing in artisanal and gourmet products. They offer a wide range of sweets and specialties such as horchata and local products. They stand out for their quality and respect for tradition in every creation.

La Galeta Artesana:

La Galeta Artesana, founded in Girona in 2017, makes homemade cookies using natural, locally sourced ingredients. They offer sweet, savory, and whole-grain cookies, as well as muffins and cupcakes, to enjoy on-site with coffee, organic infusions, or additive-free hot chocolate. They also sell sweet wines and organic cava to pair with their treats.

Vallflorida Xocolaters:

Founded in 1983, Vallflorida is a bakery blending tradition and modernity, specializing in innovative, high-quality chocolate products. With the addition of sons Gerard and Lluís Costa, they expanded their range with treats like candied fruits and nuts covered in chocolate. Lluís Costa, an acclaimed pastry chef, brings international experience and several prestigious awards.

Blauver:

Blauver Espirulina was born from the dream of an activist who wanted to bring fresh, live, artisanal spirulina to every home as a healthy and sustainable food. With their own microfarm in Lleida, they cultivate spirulina respecting the rhythms of nature, seeking to help restore health and protect the planet. It is a green-blue revolution to make spirulina an everyday and accessible food.

El Rebost de Catalunya

14:00h - 14:30h El Rebost de Catalunya Free acces

14:30h

Showcooking | .

Hechos de barro

Carlos Maldonado Raíces * Chef Speaker

2025-11-04 14:30 2025-11-04 15:15 Europe/Madrid Hechos de barro In this talk, Chef Carlos Maldonado will present his gastronomic concept "Hechos de Barro", a tribute to Talavera ceramics and the roots of Manchego cuisine. The dishes are served on local ceramic pieces, combining tradition, technique, and creativity to create a unique sensory experience. Carlos will share his personal connection to Talavera, the importance of ceramics in his cooking, and how clay, both as a raw material and a symbol, reflects his restaurant’s identity and his philosophy of respecting local and sustainable products. Makro Classroom

14:30h - 15:15h Makro Classroom Free acces

14:30h

Showcooking | .

Smart kitchens, vertical sustainability

Juan Espinosa Welbilt Chef Manager Speaker

Dani Fernández Welbilt Iberia Director Comercial Speaker

2025-11-04 14:30 2025-11-04 15:25 Europe/Madrid Smart kitchens, vertical sustainability Innovation is not just a trend: it is a necessity to build more responsible and efficient hostel businesses and professionals. This showcooking focuses on how vertical cuisines integrate connected technology, artificial intelligence and generation darrera equipment to promote more sustainable and profitable management. We will show how the optimized culinary system, with compact mixed ovens, rapid ovens, packers, blast chillers and innovation, allows you to optimize each culinary process: from intelligent cooking to consumption control, to efficient conservation that prevents food waste. Connectivity between teams and AI offers real-time information to reduce costs, control consumption and plan with precision. The vertical cuisines are the answer to a hospitality model that is committed to sustainability without losing speed, agility or gastronomic excellence. Aula Alimentació Sostenible Barcelona

14:30h - 15:25h Aula Alimentació Sostenible Barcelona Free acces

15:00h

Working day | .

THE LOBBY. Hotel & Gastro Talks

Schedule

2025-11-04 15:00 2025-11-04 19:00 Europe/Madrid THE LOBBY. Hotel & Gastro Talks First edition of THELOBBY – HOTEL & GASTRO TALKS, a pioneering event that will bring together the leading figures in the hotel and gastronomy industries on the same stage.

Organised by Food Design Company, the event is endorsed by AIDABE (Association of Food and Beverage Directors of Spain, Portugal and LATAM) and Gastronomic Forum Barcelona, a guarantee of the utmost rigour and visibility in the sector. Forum Lab

15:00h - 19:00h Forum Lab Free acces

15:00h

Working day | .

Welcome

2025-11-04 15:00 2025-11-04 15:10 Europe/Madrid Welcome Food Design Company welcomes you to the conference Forum Lab

15:00h - 15:10h Forum Lab Free acces

15:10h

Presentation | .

Master Talks – Paco Morales

Paco Morales Noor Restaurant*** Chef Speaker

2025-11-04 15:10 2025-11-04 15:25 Europe/Madrid Master Talks – Paco Morales Paco Morales, a 3-Michelin-star chef and recognized among the world’s best, will share the key aspects every chef should consider before embarking on a hotel project. A strategic vision of successes and, above all, the mistakes to avoid along the way. Forum Lab

15:10h - 15:25h Forum Lab Free acces

15:15h

Presentation with tasting | .

Tasting of Catalan extra virgin olive oils

2025-11-04 15:15 2025-11-04 15:45 Europe/Madrid Tasting of Catalan extra virgin olive oils

A session dedicated to extra virgin olive oil — a tribute to the culture of the olive tree and to the producers who turn the land into liquid gold.

With the participation of:

Oleum Naturale:

Oleum Naturale is an organic and artisanal extra virgin olive oil, produced since 1901 on traditional estates in Rasquera. It stands out for its high quality, low oxidative impact, and fruity flavor with notes of artichoke, almond, and green tomato. It has received several international awards recognizing its excellence.

Mas Forts:

Mas Forts is a family estate located in Empordà producing high-quality organic wines, extra virgin olive oil, and organic honey. It combines tradition and innovation with artisanal and sustainable methods, achieving products with international recognition. They offer wines with intense and unique flavors, born from dedication and love for nature.

El Rebost de Catalunya

15:15h - 15:45h El Rebost de Catalunya Free acces

15:25h

Round table | .

Multitalk 1

2025-11-04 15:25 2025-11-04 15:55 Europe/Madrid Multitalk 1 3 tables with speakers, 10 minutes for table Forum Lab

15:25h - 15:55h Forum Lab Free acces

15:30h

Showcooking | .

People: essence, soul and heritage

Andrea Ferrater L'Antic Molí * Chef Speaker

2025-11-04 15:30 2025-11-04 16:15 Europe/Madrid People: essence, soul and heritage Chef Vicent Guimerà's new tasting menu revolves around its essentiality, where technique is hidden to give prominence to the product. Pure gastronomy: authentic, sincere and without disguises. A journey that takes you to the real flavour of things, a repertoire of techniques to provoke emotions. Makro Classroom

15:30h - 16:15h Makro Classroom Free acces

15:30h

Presentation | .

Signature Mediterranean flavour: Catalan landscape with an Italian soul

Fabio Gambirasi Agreste Chef Speaker

2025-11-04 15:30 2025-11-04 16:30 Europe/Madrid Signature Mediterranean flavour: Catalan landscape with an Italian soul Aula Alimentació Sostenible Barcelona

15:30h - 16:30h Aula Alimentació Sostenible Barcelona Free acces

16:00h

Presentation | .

Creative impulse

Jordi Cruz ABaC *** Chef Speaker

2025-11-04 16:00 2025-11-04 16:30 Europe/Madrid Creative impulse Chef Jordi Cruz will showcase a selection of the best dishes currently on his menu, always contributing creative ideas and innovative techniques. Auditorium

16:00h - 16:30h Auditorium Free acces

16:00h

Workshop with tasting | .

The new tradition II

Schedule

2025-11-04 16:00 2025-11-04 17:00 Europe/Madrid The new tradition II This activity has free admission. However, in order to guarantee your spot in this activity, it's recommended to reserve a seat in advance. The reservation is €5 (VAT included) Workshop

16:00h - 17:00h Workshop Free admission with advance booking available

16:00h

Workshop with tasting | .

A contemporary vision on Catalan cuisine

Víctor Torres Quirat * Chef Speaker

2025-11-04 16:00 2025-11-04 16:30 Europe/Madrid A contemporary vision on Catalan cuisine

In this workshop, Víctor Torres will prepare traditional cuisine from the perspective of a Michelin-starred chef.
At the end of the session, there will be a tasting of the dishes prepared.

Workshop

16:00h - 16:30h Workshop Free admission with advance booking available

16:00h

Presentation | .

Master Talks – Will Browning

Will Browing The Sustainable Restaurant Association Head of growht Speaker

2025-11-04 16:00 2025-11-04 16:15 Europe/Madrid Master Talks – Will Browning Will Browning will present Food Made Good and connect it with best practices in sustainability within the hotel industry. Forum Lab

16:00h - 16:15h Forum Lab Free acces

16:15h

Presentation | .

Master Talks – Juan Carlos Padrón

Juan Carlos Padrón El Rincón ** Chef Speaker

2025-11-04 16:15 2025-11-04 16:30 Europe/Madrid Master Talks – Juan Carlos Padrón

Juan Carlos Padrón will deliver a talk in Barcelona on his experience implementing gastronomic restaurants within hotels. A journey through the challenges and learnings of integrating fine dining into the hotel environment, elevating the offer and creating distinctive value for each project.

Forum Lab

16:15h - 16:30h Forum Lab Free acces

16:15h

Presentation with tasting | .

Catalan cured meats

2025-11-04 16:15 2025-11-04 16:45 Europe/Madrid Catalan cured meats

A session dedicated to Catalan charcuterie, where tradition and flavour come together in every bite. An opportunity to discover handcrafted products made with authentic recipes and the true spirit of our land.

With the participation of:

Ànec de l'Empordà:

Ànec de l'Empordà is a family-owned company specializing in the production of foie-gras and duck-based products, with a strong focus on quality, tradition, and innovation. They control the entire production process, from breeding to distribution, ensuring high-end products for various sectors.

Mont-Corb:

Capdevila Germans is a century-old company specializing in traditional charcuterie products, like cooked ham, under the Mont-Corb brand. With over 100 years of history, their philosophy focuses on quality, innovation, and animal welfare.

Masia Empordà:

Masia Empordà is a family-run business from Figueres producing artisanal, locally sourced meat with sustainable practices, offering products and packs for events and direct sales.

Ca l'Estevet:

At Ca l’Estevet, we are a family workshop with deep roots and an open outlook. We craft sausages using our own recipes: from timeless classics to innovative creations that delight with their originality and flavor.

La Granja de Cal Toni:

In 2022, Mar and Pere took over the family farm founded by the Esteve and Pere Freixa brothers in 1975, with the aim of reviving direct meat sales and steering the operation toward regenerative management, less reliant on external inputs and more connected to the local territory.

El Rebost de Catalunya

16:15h - 16:45h El Rebost de Catalunya Free acces

16:30h

Presentation | .

Evoking art in the kitchen

Martina Puigvert Les Cols ** Chef Speaker

Carlota Puigvert Les Cols ** Pastry Chef Speaker

Clara Puigvert Les Cols ** Maître Speaker

2025-11-04 16:30 2025-11-04 17:00 Europe/Madrid Evoking art in the kitchen The Puigvert sisters will explain the close relationship between Les Cols' cuisine and its natural surroundings in La Garrotxa. Auditorium

16:30h - 17:00h Auditorium Free acces

16:30h

Workshop with tasting | .

Ancient preservation techniques applied to Catalan cuisine

Oriol Lagé L'Anxova Divina Chef Speaker

2025-11-04 16:30 2025-11-04 17:00 Europe/Madrid Ancient preservation techniques applied to Catalan cuisine

Oriol Lagé will show attendees how he prepares Catalan dishes using traditional techniques.

At the end of the session, there will be a tasting of the dishes prepared.

Workshop

16:30h - 17:00h Workshop Free admission with advance booking available

16:30h

Round table | .

Multitalk 2

2025-11-04 16:30 2025-11-04 17:00 Europe/Madrid Multitalk 2 3 tables with speakers, 10 minutes per table Forum Lab

16:30h - 17:00h Forum Lab Free acces

16:30h

Showcooking | .

Sweet recipes with horchata by Carito Lourenço

Carito Lourenço Fierro * Chef Speaker

Germán Carrizo Fierro * Chef Speaker

2025-11-04 16:30 2025-11-04 17:15 Europe/Madrid Sweet recipes with horchata by Carito Lourenço A journey of research, creation and emotion around horchata and tiger nuts
In this presentation, Carito Lourenço shares the journey of a year's work dedicated to reinterpreting horchata from a contemporary and sensitive perspective, exploring its potential in haute cuisine.

Through three show cooking demonstrations, Carito will show how horchata can transcend its traditional character to become part of the world of fine dining, blurring the boundaries between sweet and savoury and creating a language of its own in which technique, memory and emotion intertwine.

A reflection on Mediterranean identity and the narrative power of desserts to tell the story of a region. Makro Classroom

16:30h - 17:15h Makro Classroom Free acces

17:00h

Presentation | .

Traditional sweets in the new Catalan pastry shop with the 21 Brix collective

Schedule

2025-11-04 17:00 2025-11-04 18:30 Europe/Madrid Traditional sweets in the new Catalan pastry shop with the 21 Brix collective Toni Vera (Canal-Mervier), Sergi Vela (Sergi Vela Pastisser-Xocolater), Rafa Delgado (Grup Nandu Jubany), Ricard Martínez (RicMaiz, Estudio), Ester Roelas (Escola de Pastisseria), Jordi Farrés (Culinary Institute Barcelona), Anna Katherina (Aula Canal), Paula Domènech (CETT-UB), Lluís Costa (Vallflorida Xocolaters) and Adrià Rodón (Culinary Institute Barcelona) will show us how some of the traditional sweets are made in the new Catalan pastry shop. Auditorium

17:00h - 18:30h Auditorium Free acces

17:10h

Presentation | .

The “coca de llardons”

Ester Roelas Ester Roelas. Escola de Pastisseria Pastry Chef Speaker

Jordi Farrés Culinary Institute Barcelona (CIB) Pastry Chef Speaker

2025-11-04 17:10 2025-11-04 17:25 Europe/Madrid The “coca de llardons” In this session, Ester Roelas and Jordi Farrés will demonstrate how to make authentic pork rind cake. Auditorium

17:10h - 17:25h Auditorium Free acces

17:15h

Presentation | .

Master Talks – Fernando Turnes and Víctor Caride

Fernando Turnes Royal Hideaway Corales Resort Director Speaker

Víctor Caride Royal Hideaway Corales Resort Director F&B Speaker

2025-11-04 17:15 2025-11-04 17:30 Europe/Madrid Master Talks – Fernando Turnes and Víctor Caride Fernando Turnes and Víctor Caride will share in Barcelona the keys that have led their team to become a national benchmark. An inspiring talk on vision, culinary excellence and hotel management, revealing how to turn hospitality into a truly unique experience. Forum Lab

17:15h - 17:30h Forum Lab Free acces

17:15h

Presentation with tasting | .

Seafood products

2025-11-04 17:15 2025-11-04 17:45 Europe/Madrid Seafood products

During this experience, you will taste a selection of authentic seafood products made with traditional techniques and great care. From salted anchovies to cod, each tasting reflects the essence of the sea, with a strong commitment to quality and respect for the product.

With the participation of:

A Mar:

At A MAR, after three years of sharing our passion for the sea, we are unveiling a rebranding that better reflects our essence. We offer a gourmet selection of seafood products, such as shellfish, fresh fish, and quality preserves, all with a commitment to respect and protect the oceans, dedicating 10% of our profits to ocean stewardship.

Anxoves Callol Serrats-L'Escala:

Since 1847, Callol Serrats has been a family business specializing in anchovy salting, preserving an artisanal tradition passed down through generations. With over 170 years of experience, we offer an excellent product made using the traditional methods of l'Escala.

Sant Lluis:

Sant Lluís is a family-owned company specializing in the artisanal preservation of seafood products like anchovies, mussels, and tuna. Their authentic taste and quality come from a process that respects the environment and marine resources.

Gremi de Bacallaners de Catalunya:

The Gremi de Bacallaners de Catalunya is a non-profit organization dedicated to defending and promoting the interests of anchovy artisans. It brings together around thirty specialized shops and offers services such as representation, training, and advice, as well as marketing campaigns and the promotion of anchovies as a versatile and healthy food.

El Rebost de Catalunya

17:15h - 17:45h El Rebost de Catalunya Free acces

17:25h

Presentation | .

Swiss roll

Anna Katherina Aula Canal Pastry Chef Speaker

Paula Domènech Boiron Pastry Chef Speaker

2025-11-04 17:25 2025-11-04 17:40 Europe/Madrid Swiss roll Pastry chefs Anna Katherina and Paula Domènech will teach attendees how to make their version of the Swiss roll. Auditorium

17:25h - 17:40h Auditorium Free acces

17:30h

Round table | .

Multitalk 3

2025-11-04 17:30 2025-11-04 18:00 Europe/Madrid Multitalk 3 3 tables with speakers, 10 minutes for table Forum Lab

17:30h - 18:00h Forum Lab Free acces

17:30h

Showcooking | .

Fusion cuisine in the dining room

Iñaki Aldrey A Tempo * Chef Speaker

2025-11-04 17:30 2025-11-04 18:15 Europe/Madrid Fusion cuisine in the dining room In this session, the restaurant's latest autumn dishes will be prepared and cooked in front of our guests. Makro Classroom

17:30h - 18:15h Makro Classroom Free acces

17:40h

Presentation | .

The “Mona de Pasqua” (

Lluis Costa Vallflorida Xocolaters Pastry Chef Speaker

Adrià Rodon Culinary Institute Barcelona Pastry Chef Speaker

2025-11-04 17:40 2025-11-04 17:55 Europe/Madrid The “Mona de Pasqua” ( Lluís Costa and Adrià Rodón will demonstrate how to make a typical Catalan pastry: the "Mona de Pasqua". Auditorium

17:40h - 17:55h Auditorium Free acces

17:45h

Workshop with tasting | .

The new tradition III

Schedule

2025-11-04 17:45 2025-11-04 18:45 Europe/Madrid The new tradition III This activity has free admission. However, in order to guarantee your spot in this activity, it's recommended to reserve a seat in advance. The reservation is €5 (VAT included) Workshop

17:45h - 18:45h Workshop Free admission with advance booking available

17:45h

Workshop with tasting | .

Authenticity and flavour in the heart of the Raval district

Toni Romero Suculent Chef Speaker

2025-11-04 17:45 2025-11-04 18:15 Europe/Madrid Authenticity and flavour in the heart of the Raval district In this workshop, Toni Romero will prepare a selection of the most representative dishes from his menu.

At the end of the session, there will be a tasting of the dishes prepared.

Workshop

17:45h - 18:15h Workshop Free admission with advance booking available

17:55h

Presentation | .

The mille-feuille

Toni Vera Canal - Mervier Pastry Chef Speaker

Sergi Vela Sergi Vela Pastisser-Xocolater Pastry Chef Speaker

2025-11-04 17:55 2025-11-04 18:10 Europe/Madrid The mille-feuille Toni Vera and Sergi Vela will teach participants how to make one of the traditional sweets of Catalan pastry-making: the mille-feuille. Auditorium

17:55h - 18:10h Auditorium Free acces

18:00h

Presentation | .

Master Talks – Javier Maseda

Javier Maseda Maseda Studio Director Speaker

2025-11-04 18:00 2025-11-04 18:15 Europe/Madrid Master Talks – Javier Maseda

Design for Hotel & Gastro in the AI Era

This masterclass explores how to navigate the age of Artificial Intelligence, a time when clicks are fading and organic reach is declining. In this new landscape, the way we communicate and promote hotels and restaurants must evolve.

Forum Lab

18:00h - 18:15h Forum Lab Free acces

18:10h

Presentation | .

The “pijama”

Ricard Martínez RicMaiz Estudio Pastry Chef Speaker

2025-11-04 18:10 2025-11-04 18:25 Europe/Madrid The “pijama”

Ricart Martínez prepare a version of another traditional Catalan pastry: the pijama.

Auditorium

18:10h - 18:25h Auditorium Free acces

18:15h

Workshop with tasting | .

Creativity from tradition

Fran Baixas Franca Chef Speaker

Gianmarco Greci Franca Chef Speaker

Josh McCarty Franca Chef Speaker

2025-11-04 18:15 2025-11-04 18:45 Europe/Madrid Creativity from tradition The three chefs at Franca will cook creative dishes based on traditional Catalan recipes.

At the end of the session, there will be a tasting of the dishes prepared.

Workshop

18:15h - 18:45h Workshop Free admission with advance booking available

18:15h

Awards | .

Awards Ceremony: Best F&B, Best Gastronomic Hotel, and Best Lobby

2025-11-04 18:15 2025-11-04 19:00 Europe/Madrid Awards Ceremony: Best F&B, Best Gastronomic Hotel, and Best Lobby At THELOBBY – HOTEL & GASTRO TALKS, we will celebrate the presentation of three awards designed to highlight innovation, strategic vision, and leadership in gastronomic hospitality in Spain.

Award for the Best Gastronomic Hotel in Spain
This award will recognise the establishment that has made gastronomy a strategic pillar of its value proposition, not as a complement, but as a central axis that amplifies the guest experience and connects them with the region. It also aims to highlight how cuisine can be a driver of attraction, loyalty and reputation, demonstrating that gastronomy is now one of the most important competitive differentiators in the hotel sector.

Award for Best Hotel F&B Director
This award will recognise the manager who has demonstrated excellence, innovation and leadership in food and beverage management, claiming a strategic role that transcends operations to become decisive in the guest's overall perception and in creating value for the business.

Award for Best Lobby in Spain

This final award aims to recognise a space that, beyond being a reception area, becomes a true stage for hospitality. It will recognise the lobby that has managed to establish itself as the heart of the hotel through a gastronomic offering and high-end cocktails integrated into the overall guest experience.

The awards are endorsed by AIDABE (Association of Food & Beverage Directors of Spain, Portugal and LATAM) and organised by Fira Barcelona, Gastronomic Forum Barcelona and Food Design Company, guaranteeing rigour and industry visibility. The awards ceremony will be hosted by representatives from AIDABE and the Food Design Company team, consolidating THELOBBY – HOTEL & GASTRO TALKS as a benchmark platform for excellence in hotel F&B.

Forum Lab

18:15h - 19:00h Forum Lab Free acces

18:15h

Presentation with tasting | .

Liquors and Spirits

2025-11-04 18:15 2025-11-04 19:00 Europe/Madrid Liquors and Spirits

With the participation of:

100&NOMORE:

100&NOMORE is an exclusive artisanal gin, produced in small batches of 100 numbered bottles, using natural botanicals. Each edition captures the essence of a place, with elegant design and a commitment to sustainability and social impact.

Sa Tuna Gin:

Sa Tuna Gin was founded in 2020 as a personal project driven by a love for hospitality and floral gins. After years of experimentation and refinement, this artisanal gin is a tribute to the Costa Brava, with a strong presence in over 250 restaurants, including 7 Michelin-starred venues.

La Sobirana Cooperativa:

In Santa Coloma de Farners, we craft artisanal and cooperative liqueurs, including the first cooperative ratafia, La Penjada. We offer tastings, tours, and workshops to explore homemade liqueurs, and create an active community for those who want to be part of our project.

Licors Moliné:

Licors Moliné traces its roots to an ancient secret recipe discovered by a shepherd in the Terra Alta. This recipe was passed down through generations until it reached the woman at the Cal Moliné farmhouse, who preserved it and crafted a miraculous drink made from local fruits from the Taga region. A liqueur that in every drop holds the essence of a centuries-old tradition

El Rebost de Catalunya

18:15h - 19:00h El Rebost de Catalunya Free acces

18:30h

Awards | .

Award ceremony for the Best Artisan Panettone in Spain 2025 competition

2025-11-04 18:30 2025-11-04 19:00 Europe/Madrid Award ceremony for the Best Artisan Panettone in Spain 2025 competition Award ceremony for the Best Artisan Panettone in Spain 2025 competition Auditorium

18:30h - 19:00h Auditorium Free acces

Wed 05

10:30h

Presentation | .

Presentation of the Barcelona Slow Food Guide 2026 and presentation of the 4th Gastronomic Responsibility Awards

2025-11-05 10:30 2025-11-05 12:00 Europe/Madrid Presentation of the Barcelona Slow Food Guide 2026 and presentation of the 4th Gastronomic Responsibility Awards Presentation of the Barcelona Slow Food Guide 2026 and presentation of the 4th Gastronomic Responsibility Awards Auditorium

10:30h - 12:00h Auditorium Free acces

10:30h

Round table | .

Catalan Cuisine Symposium

Schedule

2025-11-05 10:30 2025-11-05 18:00 Europe/Madrid Catalan Cuisine Symposium 1st Catalan Cuisine Symposium. In collaboration with Catalunya World Region of Gastronomy. Forum Lab

10:30h - 18:00h Forum Lab Free acces

10:30h

Round table | .

Presentation of the Symposium

Marc Casanovas Writer and food journalist Presenter

2025-11-05 10:30 2025-11-05 10:35 Europe/Madrid Presentation of the Symposium Presentation of the Symposium by Marc Casanovas Forum Lab

10:30h - 10:35h Forum Lab Free acces

10:30h

Working day | .

Aula Alimentació Sostenible Barcelona Wednesday

Schedule

2025-11-05 10:30 2025-11-05 13:30 Europe/Madrid Aula Alimentació Sostenible Barcelona Wednesday Wednesday activities at the Sustainable Food Classroom Barcelona Aula Alimentació Sostenible Barcelona

10:30h - 13:30h Aula Alimentació Sostenible Barcelona Free acces

10:30h

Presentation | .

Innovating to care: technology at the service of the planet

Jorge Juárez SIGHORE CEO Speaker

Erica Tono Irinox Country Manager Speaker

2025-11-05 10:30 2025-11-05 11:00 Europe/Madrid Innovating to care: technology at the service of the planet In this panel , different experts will explain how automation and data analysis allow optimize processes and reduce waste food , promoting restoration more efficient and environmentally responsible.
They will be sharing experiences that demonstrate how the technological solutions can promote shorter supply chains, such as improving the control of losses or the traceability of products. Aula Alimentació Sostenible Barcelona

10:30h - 11:00h Aula Alimentació Sostenible Barcelona Free acces

10:35h

Presentation | .

Inaugural lecture. Catalan cuisine today: living tradition or cultural fossil?

Toni Massanés Fundació Alicia Director Speaker

2025-11-05 10:35 2025-11-05 11:00 Europe/Madrid Inaugural lecture. Catalan cuisine today: living tradition or cultural fossil? Opening lecture by Toni Massanés, director of the Alícia Foundation Forum Lab

10:35h - 11:00h Forum Lab Free acces

11:00h

Workshop with tasting | .

Iconic dishes of Catalan cuisine 1

Carles Gaig Restaurant Gaig Chef Speaker

Josep M. Masó Fonda Balmes Chef Speaker

David Andrés Via Veneto * Chef Speaker

Schedule

2025-11-05 11:00 2025-11-05 12:30 Europe/Madrid Iconic dishes of Catalan cuisine 1 Chefs Carles Gaig, Jose M. Masó and David Andrés will teach participants how to prepare iconic dishes that are in danger of disappearing, such as Bacalao a la grandi colloni (cod), chicken with lobster, and Catalan-style stuffed squid.

After the sessions, participants will be invited to taste the dishes prepared.

This activity has free admission. However, in order to guarantee your spot in this activity, it's recommended to reserve a seat in advance. The reservation is €5 (VAT included)

Workshop

11:00h - 12:30h Workshop Free admission with advance booking available

11:00h

Workshop with tasting | .

Cod “a la grandi colloni”

Carles Gaig Restaurant Gaig Chef Speaker

2025-11-05 11:00 2025-11-05 11:30 Europe/Madrid Cod “a la grandi colloni”

Carles Gaig will prepare one of his signature dishes: cod "a la grandi colloni"

At the end of the session, there will be a tasting of the dish prepared. Workshop

11:00h - 11:30h Workshop Free admission with advance booking available

11:00h

Presentation | .

Presentation of the Catalan Cuisine Brand

2025-11-05 11:00 2025-11-05 11:30 Europe/Madrid Presentation of the Catalan Cuisine Brand Under the responsibility of the Directorate-General for Agri-Food Companies, Quality and Gastronomy of the Government of Catalonia Forum Lab

11:00h - 11:30h Forum Lab Free acces

11:00h

Competition | .

The Baker 2025 Competition

2025-11-05 11:00 2025-11-05 12:45 Europe/Madrid The Baker 2025 Competition Third edition of the national award organised by the Baking School Barcelona Sabadell of the Guild of Bakers of the Province of Barcelona. The aim of the competition is to recognise and promote the baking profession, rewarding professionals who demonstrate the best mastery of different baking and pastry techniques, as well as contributing new ideas and demonstrating business management skills. Forum Classroom

11:00h - 12:45h Forum Classroom Free acces

11:00h

Presentation with tasting | .

The value of nuts

2025-11-05 11:00 2025-11-05 11:30 Europe/Madrid The value of nuts

During the session, we will discover authentic projects committed to quality and sustainability. We will talk to the people behind products like carob, roasted nuts such as almonds and hazelnuts, and pistachios crafted in an artisanal way. Additionally, we will enjoy a tasting to better understand their essence and philosophy.

With the participation of:

Menjamiques:

At Menjamiques, we create natural products using carob, the star ingredient of the Camp de Tarragona region. Our product range includes carob creams, jams, and other derivatives, alongside workshops on sustainable, healthy cooking. We are committed to responsible production and zero food waste.

Nuasets:

We are four hazelnut producers from Brunyola who produce and sell our hazelnuts directly, ensuring the highest quality. We collaborate with chefs and pastry makers to feature our products in their creations. Our process is environmentally friendly and local.

Fruits secs Torra:

Fruits Secs Torra is a family business dedicated to the roasting, packaging, and distribution of nuts for over 40 years. We craft our products in an artisanal way, using traditional methods like wood roasting to ensure the highest quality. We offer a wide range of nuts, such as toasted almonds and salted Marcona, all without additives or preservatives.ts.

Foment Agrícola de les Garrigues:

Foment Agrícola de les Garrigues is an agro-food company specializing in the cultivation of pistachios and the production of nuts. Founded in 1982, the company selects, roasts, fries, salts, caramelizes, and vacuum packs its products to maintain freshness and flavor. With facilities in Maials (Lleida) and a wide range of products, they focus on quality and personalized service, positioning themselves as a leader in the industry.

El Rebost de Catalunya

11:00h - 11:30h El Rebost de Catalunya Free acces

11:05h

Presentation | .

The challenges of preserving identity in the global

Eva Millan Gastronomic consultant Speaker

Jesús Contreras Universitat de Barcelona PhD in Philosophy and Letters Speaker

José Antonio Campos Escuela de cocina y gastronomía Azafrán Manager Speaker

2025-11-05 11:05 2025-11-05 11:55 Europe/Madrid The challenges of preserving identity in the global Barcelona, Córdoba, and Zaragoza reflect on how to maintain the essence of local cuisines in a globalized context. This dialogue underscores the importance of revaluing local producers and traditional techniques linked to seasonality as tools to counter gastronomic homogenization. Strategies will be explored to keep local recipes, crafts, and identities alive, understanding cuisine not only as a tradition but also as a constantly evolving language that connects territory, memory, and community. Aula Alimentació Sostenible Barcelona

11:05h - 11:55h Aula Alimentació Sostenible Barcelona Free acces

11:30h

Workshop with tasting | .

The sea and mountain

Josep M. Masó Fonda Balmes Chef Speaker

Alfred Romagosa Fonda Balmes Maître Speaker

2025-11-05 11:30 2025-11-05 12:00 Europe/Madrid The sea and mountain Josep M. Masó and Alfred Romagosa will prepare another classic Catalan dish live: the chicken with lobster.
At the end of the session, there will be a tasting of the dish.r> Workshop

11:30h - 12:00h Workshop Free admission with advance booking available

11:30h

Showcooking | .

Reinventing traditional pastries

Fátima Gismero Pastry Chef Speaker

2025-11-05 11:30 2025-11-05 12:15 Europe/Madrid Reinventing traditional pastries In this workshop, we will make a traditional mille-feuille, following the same process we use in the Pioz bakery.
We will discover the secrets and techniques for making the perfect mille-feuille: from the puff pastry to the cream and the final assembly, combining tradition, precision and flavour. Makro Classroom

11:30h - 12:15h Makro Classroom Free acces

11:45h

Round table | .

Round table discussion. Teaching

Vinyet Capdet CETT-UB Teacher Speaker

Jenny Mieres Chef Speaker

Sergi de Meià Fundació Coma de Meià Chef and Director Speaker

Susana Aragón Parc Agrari del Baix Llobregat Chef Speaker

2025-11-05 11:45 2025-11-05 12:45 Europe/Madrid Round table discussion. Teaching Thematic block aimed at encouraging and promoting the teaching of Catalan cuisine in hospitality and tourism schools, based on the following questions: Is Catalan cuisine taught in schools? What is taught as Catalan cuisine? How can its content be reinforced in the curriculum? Forum Lab

11:45h - 12:45h Forum Lab Free acces

12:00h

Awards | .

Cuiner Gastronomic Forum Barcelona 2025 Award

Marc Pérez La Sosenga Chef Speaker

Fran Baixas Franca Chef Speaker

Gianmarco Greci Franca Chef Speaker

Josh McCarty Franca Chef Speaker

Tania Doblas La Sosenga Chef Speaker

Robert Lechuga Casa Parera Chef Speaker

Pau Feliu El Cup Vell Chef Speaker

Ricard Llop El Cup Vell Chef Speaker

Alberto Pontón El Cup Vell Chef Speaker

Claudia Gozzi El Raier Chef Speaker

Jaime Bes El Raier Chef Speaker

Helena Termes Adan La Cort del Mos Chef Speaker

Jeffrey Ruiz García La Cort del Mos Chef Speaker

2025-11-05 12:00 2025-11-05 13:15 Europe/Madrid Cuiner Gastronomic Forum Barcelona 2025 Award

The Cuiner Gastronomic Forum Barcelona award, which was born in 2009, recognizes the work of emerging chefs who offer quality culinary proposals, using local products , and who are committed to sustainable cuisine. Six candidates, pre-selected through online voting and the criteria of a specialized jury, cook live a dish that identifies them and summarizes their cuisine.

This year's finalists are:

Robert Lechuga (Casa Parera, Mataró)
Pau Feliu, Ricard Llop & Alberto Pontón (El Cup Vell, Tarragona)
Claudia Gozzi & Jaime Bes (El Raier, La Pobla de Segur)
Fran Baixas, Gianmarco Greci & Josh McCarty (Franca, Barcelona)
Helena Termes & Jeffrey Ruiz (La Cort del Mos, Palamós)
Marc Pérez & Tània Doblas (La Sosenga, Barcelona)

Auditorium

12:00h - 13:15h Auditorium Free acces

12:00h

Workshop with tasting | .

Stuffed squid

David Andrés Via Veneto * Chef Speaker

Pere Monje Via Veneto * Maître Speaker

2025-11-05 12:00 2025-11-05 12:30 Europe/Madrid Stuffed squid Chef David Andrés will take a classic dish from traditional Catalan cuisine, stuffed squid, and create his own contemporary version.
At the end of the session, there will be a tasting of the dish prepared. Workshop

12:00h - 12:30h Workshop Free acces

12:00h

Presentation | .

Catalonia Regenerates: Regenerative Agriculture and Sustainable Gastronomy

Nacho Peres Fundació Ferrer Sustainability Responsible of Green for Good Speaker

Xavier Estrada VilaEco CEO Speaker

2025-11-05 12:00 2025-11-05 12:25 Europe/Madrid Catalonia Regenerates: Regenerative Agriculture and Sustainable Gastronomy In this talk, Ferrer for Food and Vilaeco will share how they apply the principles of
regenerative agriculture to restore soil health and strengthen local biodiversity. The
project centers connect organic and local production, based on natural cycles, from
gardens that regenerate ecosystems and preserve native seeds to food models that
connect the land with the kitchen and people. Aula Alimentació Sostenible Barcelona

12:00h - 12:25h Aula Alimentació Sostenible Barcelona Free acces

12:00h

Presentation with tasting | .

Presentation of the new season of Vi Novell

Carme Ruscalleda Chef Speaker

2025-11-05 12:00 2025-11-05 12:30 Europe/Madrid Presentation of the new season of Vi Novell Presentation of the new season of Vi Novell, with the calendar and upcoming actions and activities taking place this year. This session features the presence of the 2025 godmother, Carme Ruscalleda. El Rebost de Catalunya

12:00h - 12:30h El Rebost de Catalunya Free acces

12:30h

Showcooking | .

Small bites, big beginnings

Alvar Hinojal Alquimia Laboratorio * Chef Speaker

2025-11-05 12:30 2025-11-05 13:15 Europe/Madrid Small bites, big beginnings The presentation is based on a reinterpretation of the typical vermouth drink enjoyed before
going to a restaurant. We will revisit four classics through technique and aesthetics, while
maintaining the original flavour. Makro Classroom

12:30h - 13:15h Makro Classroom Free acces

12:30h

Showcooking | .

Talent, flexibility, and technology: the new recipe for efficiency

Dani Fernández Welbilt Iberia Director Comercial Speaker

Joan Llopart Welbilt Iberia Head of Sales for Catalonia, Aragon and Andorra Speaker

2025-11-05 12:30 2025-11-05 13:30 Europe/Madrid Talent, flexibility, and technology: the new recipe for efficiency Professional kitchens are changing, and with them, the way we create, innovate, and manage. In this showcooking, we'll discover how vertical kitchens help teams work more agilely and efficiently, without losing their essence or creativity. We'll see smart and connected ovens in action, rapid ovens that speed up service without sacrificing quality, and vacuum packaging machines that become great allies for reducing waste and optimizing workflow. We'll demonstrate how technology and human ingenuity combine to create more sustainable, efficient kitchens that are prepared for the sector's new challenges.

Aula Alimentació Sostenible Barcelona

12:30h - 13:30h Aula Alimentació Sostenible Barcelona Free acces

13:00h

Round table | .

Round table. Prescribing

Mikel Iturriaga El Comidista - El País Journalist Speaker

Maite Escribà @topcatalanrestaurants Content creator Speaker

Judit Càlix CUINA Director Speaker

Paula Molés Catalunya Ràdio Journalist Speaker

2025-11-05 13:00 2025-11-05 14:00 Europe/Madrid Round table. Prescribing Thematic block that aims to find out what opinion leaders (journalists, communicators, celebrity chefs, etc.) think, ensuring that the round table is pluralistic and diverse. Suggested topics include: How do culinary influencers explain Catalan cuisine? What do they cook? Which dishes are in danger of disappearing? Which new products have been incorporated? Which techniques are falling out of favour and which are on the rise? Forum Lab

13:00h - 14:00h Forum Lab Free acces

13:00h

Presentation | .

José Roldan, World Baker 2025

2025-11-05 13:00 2025-11-05 14:00 Europe/Madrid José Roldan, World Baker 2025 José Roldan, World Baker 2025 Forum Classroom

13:00h - 14:00h Forum Classroom Free acces

13:00h

Workshop with tasting | .

Iconic dishes of Catalan cuisine 2

Marc Ribas El Ciri Chef Speaker

Nandu Jubany Can Jubany * Chef Speaker

Marc Gascons Els Tinars * Chef Speaker

Schedule

2025-11-05 13:00 2025-11-05 14:30 Europe/Madrid Iconic dishes of Catalan cuisine 2 In this workshop, three Michelin-starred chefs will prepare three essential dishes from traditional Catalan cuisine live: escudella i carn d'olla, "cim i tomba" and fish stew. At the end of the session, there will be a tasting of the dishes prepared.

This activity has free admission. However, in order to guarantee your spot in this activity, it's recommended to reserve a seat in advance. The reservation is €5 (VAT included)

Workshop

13:00h - 14:30h Workshop Free admission with advance booking available

13:00h

Workshop with tasting | .

“Escudella i carn d’olla”

Nandu Jubany Can Jubany * Chef Speaker

2025-11-05 13:00 2025-11-05 13:30 Europe/Madrid “Escudella i carn d’olla” In this workshop, Nandu Jubany will prepare a quintessential Catalan dish: escudella i carn d'olla.
At the end of the session, participants will be invited to taste the dish. Workshop

13:00h - 13:30h Workshop Free admission with advance booking available

13:15h

Presentation | .

Catalan chefs around the world. From Maresme to Tokyo

Mateu Villaret Masia Chef Speaker

2025-11-05 13:15 2025-11-05 13:45 Europe/Madrid Catalan chefs around the world. From Maresme to Tokyo What Catalan cuisine is eaten in Japan? Mateu Villaret will tell us all about it in this session and prepare some of the dishes from his restaurant's menu. Auditorium

13:15h - 13:45h Auditorium Free acces

13:30h

Showcooking | .

Almaterra

Moha Quach El Terrat Chef Speaker

2025-11-05 13:30 2025-11-05 14:15 Europe/Madrid Almaterra Almaterra is a culinary concept created by chef Moha Quach, merging the legacy of ancient Roman gastronomy from Tarraco, Catalan tradition, and Maghrebi roots into a contemporary gastronomic language. More than a culinary proposal, Almaterra is a philosophy that explores the memory of the land, cultural fusion, and the emotional bond between people and their
environment. Through flavors, textures, and reinterpreted ancestral techniques, Moha Quach builds a narrative about civilizations, cross-cultural dialogue, and shared Mediterranean identity.
His cuisine evokes Roman Tarragona, local products, and the symbolic power of ingredients that have traveled across centuries of trade, migration, and ritual. Almaterra reclaims cuisine as a language of civilization and a living memory tool, capable of uniting past and present in a sensory experience rich in meaning. Makro Classroom

13:30h - 14:15h Makro Classroom Free acces

13:45h

Presentation | .

Catalan chefs around the world. The pastry chef revolutionising Mexico

Xano Saguer Çuina MX Pastry Chef Speaker

2025-11-05 13:45 2025-11-05 14:15 Europe/Madrid Catalan chefs around the world. The pastry chef revolutionising Mexico In this session, Xano Saguer will show us the sweets he makes in Mexico. Auditorium

13:45h - 14:15h Auditorium Free acces

14:00h

Workshop with tasting | .

“Suquet”

Marc Gascons Els Tinars * Chef Speaker

Eduard Gascons Els Tinars * Chef Speaker

2025-11-05 14:00 2025-11-05 14:30 Europe/Madrid “Suquet” Marc Gascons, accompanied by Eduard Gascons, will prepare a seafood dish: fish suquet
At the end of the session, there will be a tasting of the dish prepared Workshop

14:00h - 14:30h Workshop Free admission with advance booking available

14:00h

Presentation with tasting | .

Catalan meat

2025-11-05 14:00 2025-11-05 14:30 Europe/Madrid Catalan meat During the session, we will explore two family-run projects committed to nature and sustainable production. We will speak with the people behind farms that focus on organic livestock and environmentally respectful agriculture, and enjoy a tasting of their local products like meats, cured meats, and artisanal sweets, to better understand their essence and philosophy.

With the participation of:

Salt del Colom:
Ecologic beef from farmers and producers in Berguedà.
Our organic beef, raised on the Salt del Colom farm, grows and grazes freely on our pastures. Its diet is complemented with organic forage and cereal grains, with no additives.

Soler de n’Hug:
At Soler de n’Hug, a family farm in Prats de Lluçanès, we open our doors to share our daily life, from caring for the animals to working on the fields. We offer family and educational tours, as well as technical visits to institutions related to agriculture. Additionally, we produce our own food and sell our products at the local store

El Rebost de Catalunya

14:00h - 14:30h El Rebost de Catalunya Free acces

15:15h

Presentation with tasting | .

Girona Apple and Mozzarella

2025-11-05 15:15 2025-11-05 15:45 Europe/Madrid Girona Apple and Mozzarella

Discover the artisanal flavors of Mas Guri, with their mozzarellas and burratas, paired with the premium apples from IGP Poma de Girona.

With the participation of:

Mas Guri:

Mas Guri is a farm and workshop located in Cassà de la Selva, specializing in Catalan buffalo mozzarella, burrata, and cow’s milk mozzarella. They use fresh milk from their own cows to produce these high-quality artisanal products.

Poma de Girona:

Poma de Girona is a Protected Geographical Indication (PGI) that brings together producers of premium apples grown in the Baix Empordà, Alt Empordà, and Gironès regions. The orchards benefit from a Mediterranean climate and fluvial soils, ensuring apples with exceptional flavor, color, and texture.

El Rebost de Catalunya

15:15h - 15:45h El Rebost de Catalunya Free acces

15:45h

Awards | .

Josep Mercader Awards 2025

2025-11-05 15:45 2025-11-05 16:30 Europe/Madrid Josep Mercader Awards 2025 The Josep Mercader Awards aim to recognise individual or collective work, sometimes carried out over a lifetime. They recognise the work or legacy that these individuals have achieved or left behind in different sectors of activity and in various social, economic and professional fields related to gastronomy. The categories are: Cooking, Dining Room, Wine, Producer (agricultural and fishing sector), Training, Dissemination, Trade and Sustainable Food. Auditorium

15:45h - 16:30h Auditorium Free acces

16:00h

Round table | .

Round table discussion. Surviving

Jordi Vilà Alkimia * Chef Speaker

Maria Nicolau Chef Speaker

Albert Molins La Vanguardia Journalist Speaker

Martí Sales Writer, translator and musician Speaker

2025-11-05 16:00 2025-11-05 17:00 Europe/Madrid Round table discussion. Surviving The observation that the habit of cooking at home is being lost at an alarming rate gives rise to the thesis put forward by experts: the revival of home cooking for the sake of the survival of Catalan cuisine. Forum Lab

16:00h - 17:00h Forum Lab Free acces

16:00h

Presentation | .

Gastroanthropology: the restaurant as a social institution

Sergio Gil Fundación Restaurantes Sostenibles Founder Speaker

2025-11-05 16:00 2025-11-05 17:00 Europe/Madrid Gastroanthropology: the restaurant as a social institution

Lecture by Sergio Gil, Founder and President of the Sustainable Restaurants Foundation

Aula Alimentació Sostenible Barcelona

16:00h - 17:00h Aula Alimentació Sostenible Barcelona Free acces

16:30h

Awards | .

10th Plat Favorit dels catalans: Which dish best represents Catalan cuisine?

2025-11-05 16:30 2025-11-05 17:15 Europe/Madrid 10th Plat Favorit dels catalans: Which dish best represents Catalan cuisine? Catalunya Regió Mundial de la Gastronomia and CUINA magazine will reveal the semi-finalists for this year's Plat Favorit dels Catalans (Catalans' Favourite Dish). This initiative seeks to identify the dish that best represents the essence of Catalan cuisine. From among 15 initial proposals, the four emblematic dishes that go through to the semi-finals are chosen by popular vote via the website platfavorit.cuina.cat. The event will begin with a four-way conversation between some of the participating chefs, entitled: ‘From bread with tomato to calçots: the symbol of a country at the table’, a reflection on how traditional dishes explain our culture, territory and identity. Auditorium

16:30h - 17:15h Auditorium Free acces

17:00h

Round table | .

Round table discussion. Identity

Mateu Villaret Masia Chef Speaker

Marco Bolasco Topic Edizioni Journalist Speaker

Óscar Caballero Journalist and writer Speaker

Colman Andrews Writer Speaker

2025-11-05 17:00 2025-11-05 18:00 Europe/Madrid Round table discussion. Identity The need to define their own identity is one of the priorities of contemporary restaurants and a key factor in their reputation. Identity associated with traditional or reinterpreted cuisine, links to local producers and the use of their products are some of the main ingredients of what is known as identity in the culinary field. Forum Lab

17:00h - 18:00h Forum Lab Free acces

17:15h

Presentation | .

Fontané, a restaurant in the heights

Joan Roca El Celler de Can Roca *** - Restaurant Fontané Chef Speaker

2025-11-05 17:15 2025-11-05 18:00 Europe/Madrid Fontané, a restaurant in the heights In this session, chef Joan Roca will explain the dishes they prepare at the Fontané restaurant, which pays tribute to his mother. Auditorium

17:15h - 18:00h Auditorium Free acces

18:00h

Round table | .