Back | Home Agenda

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Mon 02

11:00h

Talk | . Spanish cuisine around the world

Bringing a fresh take on Spanish cuisine to the United States

Carles Tejedor José Andrés Group Chef Speaker

2026-11-02 11:00 2026-11-02 11:45 Europe/Madrid Bringing a fresh take on Spanish cuisine to the United States Carles Tejedor, from José Andrés Group in Washington, leads this session dedicated to Spanish cuisine in the United States. A look at the evolution and innovation of Spanish gastronomy beyond our borders. Auditorium

Mon 2

11:00h - 11:45h Auditorium Free access

11:45h

Talk | . Table service

The Power of the Dining Room

Abel Valverde Desde 1911* Maître Speaker

Laura Dorado Baya Talent Project Manager of Talent and HR Speaker

Joan Carles Ibáñez Lasarte*** Maître Speaker

Pere Monje Via Veneto* Director Speaker

Denisse Espinoza Barro* Maître Speaker

Francesca Baccon Quique Dacosta Restaurante *** Maître Speaker

Gemma López Suru Maître Speaker

2026-11-02 11:45 2026-11-02 13:15 Europe/Madrid The Power of the Dining Room A collective session bringing together front-of-house professionals from restaurants and gastronomic projects with different profiles. Abel Valverde, Laura Dorado, Joan Carles Ibáñez, Marianna Suárez d’Alessandro, Pere Monje, Denisse Espinoza, Francesca Baccon and Gemma López share the spotlight. Auditorium

Mon 2

11:45h - 13:15h Auditorium Free access

13:15h

Talk | .

La Mar d’Amunt, Memory and Creativity

Paco Pérez Miramar** Chef Speaker

2026-11-02 13:15 2026-11-02 14:00 Europe/Madrid La Mar d’Amunt, Memory and Creativity Multiple-starred chef Paco Pérez, at the helm of Miramar in Llançà, leads a keynote session linked to La Mar d’Amunt. Memory and creativity are the two concepts underpinning this proposal from the Catalan chef. Auditorium

Mon 2

13:15h - 14:00h Auditorium Free access

16:00h

Presentation with tasting | . Regional cuisines

Cooking with Awareness

Viviana Varese FAAK Chef Speaker

2026-11-02 16:00 2026-11-02 16:30 Europe/Madrid Cooking with Awareness Viviana Varese, from Passalaqua (Como) and FAAK in Milan, presents a session focused on her approach to cooking through awareness. A proposal connected to her work at the helm of both projects. Auditorium

Mon 2

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

16:30h

Presentation with tasting | . Regional cuisines

Unique Products, Artisanal Cuisine

Michele Valotti La Madia Chef Speaker

2026-11-02 16:30 2026-11-02 17:00 Europe/Madrid Unique Products, Artisanal Cuisine Michele Valotti, from La Madia in Brescia, leads a session dedicated to the relationship between produce and the chef’s craft. An approach that connects his cuisine with the producers he works with.
Auditorium

Mon 2

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

17:00h

Presentation with tasting | . Regional cuisines

Muina, the Cuisine of the Essential

Josean Alija Nerua* Chef Speaker

2026-11-02 17:00 2026-11-02 17:30 Europe/Madrid Muina, the Cuisine of the Essential Josean Alija presents Muina, a proposal built around the idea of what is essential. A session that takes this concept as its starting point for exploring and understanding his cuisine. Auditorium

Mon 2

17:00h - 17:30h Auditorium Free access

17:30h

Presentation with tasting | . Regional cuisines

Iron, Firewood and Memory

Alatz Bilbao Bakea* Chef Speaker

2026-11-02 17:30 2026-11-02 18:00 Europe/Madrid Iron, Firewood and Memory Alatz Bilbao, from Bakea in Mungia, leads a session built around three elements: iron, firewood and memory. These are the foundations of his culinary offering. Auditorium

Mon 2

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

18:00h

Awards | . Awards and competitions

Premis InnoForum

2026-11-02 18:00 2026-11-02 18:15 Europe/Madrid Premis InnoForum The InnoForum Awards aim to recognize the innovation brought by the foodservice industry and artisanal food sector to gastronomy, as well as to contribute to a more sustainable world.

The awards are divided into seven categories:

Most Innovative Product
Most Innovative Technology
Most Sustainable Product
Most Creative and Sustainable Packaging
Most Original Sweet Flavor
Most Original Savory Flavor
Most Original Beverage Flavor

Auditorium

Mon 2

18:00h - 18:15h Auditorium Free access

18:15h

Talk | .

Asturias, Creative Terroir

Nacho Manzano Casa Marcial*** Chef Speaker

2026-11-02 18:15 2026-11-02 19:00 Europe/Madrid Asturias, Creative Terroir Nacho Manzano, from Casa Marcial in Arriondas, focuses on Asturias and its role as a gastronomic territory. The session links the concept of terroir with creativity. Auditorium

Mon 2

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

10:30h

Workshop with tasting | . Charcuterie and meat

French Artisan Charcuterie

Victor Bergerot La Charcuterie Chef Speaker

Julien Germain La charcuterie Pastry chef Speaker

2026-11-02 10:30 2026-11-02 11:30 Europe/Madrid French Artisan Charcuterie Víctor Bergerot and Julien Germain, from La Charcuterie in Madrid, lead a session dedicated to the French charcuterie tradition. Classic French charcuterie specialities can be tasted during this workshop.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Mon 2

10:30h - 11:30h Workshop Free admission with option to reserve in advance

12:00h

Workshop with tasting | . Charcuterie and meat

Asturian Charcuterie Tradition

Xune Andrade Monte* Chef Speaker

2026-11-02 12:00 2026-11-02 13:00 Europe/Madrid Asturian Charcuterie Tradition Xune Andrade and David de la Riva Rodríguez explore the charcuterie tradition of Asturias. The session brings together the shared perspective of a chef and a charcutier, who will offer their finest creations to taste.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Mon 2

12:00h - 13:00h Workshop Free admission with option to reserve in advance

13:31h

Workshop with tasting | . Charcuterie and meat

Which Is the Best Meat?

Elisabeth G. Iborra Meat sommelier Speaker

Vanesa Martín El Alfoz de Burgos Chef Speaker

2026-11-02 13:31 2026-11-02 14:30 Europe/Madrid Which Is the Best Meat? Elisabeth G. Iborra, from La Sumiller de la Carne, and Vanesa Martín, from El Alfoz de Burgos, take part in a tasting workshop where participants will taste some of the finest meats and learn how to assess their quality.
This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Mon 2

13:31h - 14:30h Workshop Free admission with option to reserve in advance

16:00h

Workshop with tasting | . Regional cuisines

Contemporary Andalusian cuisine

Schedule

16:00h - 16:45h

Essentialism in Andalusian Cuisine

Pedro Sánchez Bagá* Chef Speaker

16:45h - 17:30h

Bringing Back Traditional Cádiz Stews

Juan Viu Mare Chef Speaker

2026-11-02 16:00 2026-11-02 17:30 Europe/Madrid Contemporary Andalusian cuisine In this workshop, two renowned Andalusian chefs will show us what their cuisine is like, and we’ll be able to sample the dishes they prepare live.
This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Mon 2

16:00h - 17:30h Workshop Free admission with option to reserve in advance

16:00h

Workshop with tasting | . Regional cuisines

Essentialism in Andalusian Cuisine

Pedro Sánchez Bagá* Chef Speaker

2026-11-02 16:00 2026-11-02 16:45 Europe/Madrid Essentialism in Andalusian Cuisine Pedro Sánchez, from Bagá in Jaén, presents his approach to Andalusian cuisine through his personal concept of essentialism. A session to learn about and enjoy his cuisine.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Mon 2

16:00h - 16:45h Workshop Free admission with option to reserve in advance

16:45h

Workshop with tasting | . Regional cuisines

Bringing Back Traditional Cádiz Stews

Juan Viu Mare Chef Speaker

2026-11-02 16:45 2026-11-02 17:30 Europe/Madrid Bringing Back Traditional Cádiz Stews Juan Viu, from Mare in Cádiz, leads a session dedicated to traditional Cádiz stews. A proposal focused on bringing these traditional dishes back into contemporary cuisine.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Mon 2

16:45h - 17:30h Workshop Free admission with option to reserve in advance

18:00h

Workshop with tasting | . Regional cuisines

High-End Rural Cuisine

Manuel Costiña Retiro da Costiña** Chef Speaker

2026-11-02 18:00 2026-11-02 19:00 Europe/Madrid High-End Rural Cuisine Manuel Costiña, from Retiro da Costiña in Santa Comba (A Coruña), presents a session on Galician fine dining rooted in tradition and the rural environment. This is a free activity.
To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Mon 2

18:00h - 19:00h Workshop Free admission with option to reserve in advance

13:15h

Competition | . Awards and competitions

Talents Cuina 2026

2026-11-02 13:15 2026-11-02 14:00 Europe/Madrid Talents Cuina 2026 CUINA, Catalonia's leading gastronomy magazine, is celebrating its 25th anniversary with the launch of Talents CUINA 2026, the first digital contest searching for the rising stars of Catalan cuisine—students, emerging professionals, and cooking enthusiasts under the age of 25. The grand finale of the competition will take place live as part of Gastronomic Forum Barcelona.
ForumLab

Mon 2

13:15h - 14:00h ForumLab Free access

15:30h

Session | . Talent Z

Talent Z Takes the Floor. Leaders of the Gastronomy of Tomorrow

Schedule

15:30h - 14:00h

Talent Z. Values in Transformation for a New Generation

Yanet Acosta The Foodie Studies Journalist, writer and lecturer Speaker

16:00h - 17:00h

Digitalisation. Beyond Social Media

Alatz Bilbao Bakea* Chef Speaker

Yanet Acosta The Foodie Studies Journalist, writer and lecturer Moderator

Oriol De Pablo VICIO CEO Speaker

Alba Aguilera Port de Barcelona & Arenys de Mar Fisherwoman and boat owner Speaker

17:00h - 18:00h

Paradigm Shift. New Ways of Understanding a Business

Lluc Crusellas Eukarya Pastry chef and chocolatier Speaker

Lucía Gutiérrez Chef Speaker

Helena Termes Adan La Cort del Mos Chef Speaker

Martina Polo Gastronomic consultant Speaker

Marc Casanovas Journalist Moderator

18:00h - 19:00h

Generation Z: A New Era for People

Yanet Acosta The Foodie Studies Journalist, writer and lecturer Moderator

Esther Obiols CETT Work Placements Manager Speaker

Silvia Müller The Self-Investigation Development and Partnerships Director Speaker

Carlos Casillas Barro* Chef Speaker

2026-11-02 15:30 2026-11-02 19:00 Europe/Madrid Talent Z Takes the Floor. Leaders of the Gastronomy of Tomorrow Talent Z brings together professionals from a new generation to discuss the changes transforming gastronomy. The programme addresses digitalisation and the relationship with social media and the online world; new business and management models, internal organisation, human resources, training, sustainability and the relationship between values and profitability; and, finally, issues such as burnout, violence and mistreatment, mental health, education and training, and social commitment. Three sessions to explore the concerns and values of this generation. ForumLab

Mon 2

15:30h - 19:00h ForumLab Free access

15:30h

Talk | . Talent Z

Talent Z. Values in Transformation for a New Generation

Yanet Acosta The Foodie Studies Journalist, writer and lecturer Speaker

2026-11-02 15:30 2026-11-02 14:00 Europe/Madrid Talent Z. Values in Transformation for a New Generation Media attention surrounding today’s gastronomy seems to focus more on the past than the present. There is little space at congresses and round-table discussions for the voices of a new generation whose talent we appear to be overlooking. Their values represent a transformation that we need to listen to, and their representatives are people we want to engage in dialogue with in order to understand the current context of producing food, cooking it and eating it. ForumLab

Mon 2

15:30h - 14:00h ForumLab Free access

16:00h

Round table | . Talent Z

Digitalisation. Beyond Social Media

Alatz Bilbao Bakea* Chef Speaker

Yanet Acosta The Foodie Studies Journalist, writer and lecturer Moderator

Oriol De Pablo VICIO CEO Speaker

Alba Aguilera Port de Barcelona & Arenys de Mar Fisherwoman and boat owner Speaker

2026-11-02 16:00 2026-11-02 17:00 Europe/Madrid Digitalisation. Beyond Social Media It seems impossible to think about running a restaurant without comprehensive digitalisation across the business: from reservations to production, purchasing, human resources and financial management, as well as the image the business wants to project, its philosophy and the leadership of areas such as the kitchen, front of house or wine service. But is this what Generation Z, the generation of digital natives, is actually doing? What is their relationship with the web and the online world? Do they see these spaces as necessary for success? Is an online presence enough to attract customers and win awards? Do they still aspire to more traditional approaches, such as relationships with the press and food critics? What is their relationship with influencers? ForumLab

Mon 2

16:00h - 17:00h ForumLab Free access

17:00h

Round table | . Talent Z

Paradigm Shift. New Ways of Understanding a Business

Lluc Crusellas Eukarya Pastry chef and chocolatier Speaker

Lucía Gutiérrez Chef Speaker

Helena Termes Adan La Cort del Mos Chef Speaker

Martina Polo Gastronomic consultant Speaker

Marc Casanovas Journalist Moderator

2026-11-02 17:00 2026-11-02 18:00 Europe/Madrid Paradigm Shift. New Ways of Understanding a Business future. Without training adapted to the current social and economic context, a lack of experience can be a burden for young people entering the business world.

A change in mindset around the internal organisation of the new restaurant —including questioning the hierarchy of positions and the very role of the “chef”, as well as reconsidering working hours— means rethinking human resources management in the restaurant of the future. Fear of failure or a lack of tools for finding investors can also be limiting factors. In addition, women’s lack of self-confidence can add another barrier in this context. Another issue to consider is the compatibility between values and money: is it possible to pursue an approach based on social, economic and territorial sustainability within a profitable business?

ForumLab

Mon 2

17:00h - 18:00h ForumLab Free access

18:00h

Round table | . Talent Z

Generation Z: A New Era for People

Yanet Acosta The Foodie Studies Journalist, writer and lecturer Moderator

Esther Obiols CETT Work Placements Manager Speaker

Silvia Müller The Self-Investigation Development and Partnerships Director Speaker

Carlos Casillas Barro* Chef Speaker

2026-11-02 18:00 2026-11-02 19:00 Europe/Madrid Generation Z: A New Era for People Cooking is one of the professions with the highest levels of burnout and is also one of the environments where violence and mistreatment have been most visible. How does Generation Z deal with this stigma? Do people now matter more, regardless of their background or gender? Is it time to do away with the chef? And what about mental health? What value does this generation —the first to have been able to choose from a wide range of schools and some universities— place on education and training? Where does social commitment fit within a business-driven economy? Is this the moment for Talent Z? ForumLab

Mon 2

18:00h - 19:00h ForumLab Free access

Tue 03

10:30h

Presentation | . Awards and competitions

Guia Augusta 2026

Pep Nogué Communicator and gastronomic consultant Presenter

2026-11-03 10:30 2026-11-03 12:00 Europe/Madrid Guia Augusta 2026 Its first edition, covering 2025–2026, brought together 270 establishments from the four Catalan provinces, ranging from traditional and popular restaurants to contemporary projects. The guide does not establish rankings or scores, but seeks to highlight establishments that preserve, interpret and project Catalan cuisine.

The project originated in a gastronomic recommendations section launched by Pep Nogué in 2018 on La Fonda on Catalunya Ràdio. With the addition of Òscar Gómez and Pep Palau, it became a publication intended to continue on an annual basis. The guide's gastronomic direction is shared by Pep Nogué..

At Gastronomic Forum Barcelona 2026, the second edition of Guia Augusta. Els millors restaurants de cuina catalana will be presented, continuing a project that aims to contribute to preserving and promoting Catalonia's gastronomic heritage.

Auditorium

Tue 3

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

12:00h

Talk | .

Commitment to the Territory

Ricard Camarena Ricard Camarena** Chef Speaker

2026-11-03 12:00 2026-11-03 12:45 Europe/Madrid Commitment to the Territory Ricard Camarena, at the helm of his eponymous restaurant in Valencia, leads a keynote session focused on the relationship between gastronomy and territory. A perspective rooted in tradition from one of the leading chefs of the moment. Auditorium

Tue 3

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

13:00h

Round table | .

How will we eat in 2050? 5 voices for 25 years of CUINA

Jordi Vilà Alkimia* Chef Speaker

Toni Massanés Fundació Alícia Director Speaker

Tana Collados 3Cat Journalist Speaker

Josep Sucarrats Abacus Media Business Director Speaker

Judith Càlix CUINA Editorial Director Speaker

2026-11-03 13:00 2026-11-03 13:30 Europe/Madrid How will we eat in 2050? 5 voices for 25 years of CUINA We are celebrating a quarter of a century of CUINA magazine by flipping through its pages and looking to the future. In a dynamic format, five industry voices analyze the challenges facing our gastronomy: Tana Collados (3Cat journalist), Toni Massanés (Director of the Alícia Foundation), Jordi Vilà (chef at Alkimia and Alkostat), Josep Sucarrats (Business Director at Abacus Mèdia), and Judith Càlix (Editorial Director of CUINA). What will we eat, how will we cook, and what will remain of our tradition 25 years from now? Auditorium

Tue 3

13:00h - 13:30h Auditorium Free access

13:15h

Talk | .

Mediterranean Creativity

Quique Dacosta QD*** Chef Speaker

2026-11-03 13:15 2026-11-03 14:00 Europe/Madrid Mediterranean Creativity Quique Dacosta, from QD in Dénia, with three Michelin stars, leads a keynote session dedicated to creativity within the Mediterranean context. Dacosta presents a cuisine in which aesthetic elements play an important role. Auditorium

Tue 3

13:15h - 14:00h Auditorium Free access

16:15h

Talk | . Spanish cuisine around the world

Contemporary Spanish Cuisine in Houston

Lluis Roger BCN Taste & Tradition Chef Speaker

2026-11-03 16:15 2026-11-03 17:00 Europe/Madrid Contemporary Spanish Cuisine in Houston Lluís Roger, from BCN Taste & Tradition in Houston, presents a session on contemporary Spanish cuisine in the United States. An insight into his approach to Spanish gastronomy. Auditorium

Tue 3

16:15h - 17:00h Auditorium Free access

17:00h

Talk | . Spanish cuisine around the world

Revisiting Spanish Cuisine in Chicago

2026-11-03 17:00 2026-11-03 17:45 Europe/Madrid Revisiting Spanish Cuisine in Chicago Marcos Campos, from Porto in Chicago, explains his approach to Spanish cuisine from the United States. A session centred on tradition and his own reinterpretation of Spanish cuisine. Auditorium

Tue 3

17:00h - 17:45h Auditorium Free access

17:45h

Talk | .

Creativity and Tradition

2026-11-03 17:45 2026-11-03 18:30 Europe/Madrid Creativity and Tradition Oriol Castro, Eduard Xatruch and Mateu Casañas, from Disfrutar in Barcelona, lead a keynote session exploring creativity and tradition. Three renowned chefs share their approach to the relationship between these two concepts. Auditorium

Tue 3

17:45h - 18:30h Auditorium Free access

11:00h

Workshop with tasting | . Sea Charcuterie

Sea Charcuterie

Schedule

11:00h - 11:45h

Sea Charcutiers

Riccardo Radice Fishology* Chef Speaker

Giulia Gabriele Fishology* Maître Speaker

11:45h - 12:30h

Deep Sea Flavours

Omar Páez Bestia Marina Chef Speaker

2026-11-03 11:00 2026-11-03 12:30 Europe/Madrid Sea Charcuterie Two sessions exploring the possibilities of seafood within the world of charcuterie. Fishology and Bestia Marina present their seafood charcuterie and offer a tasting of creations that bring traditional charcuterie techniques and concepts to the sea.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Tue 3

11:00h - 12:30h Workshop Free admission with option to reserve in advance

11:00h

Presentation with tasting | . Sea Charcuterie

Sea Charcutiers

Riccardo Radice Fishology* Chef Speaker

Giulia Gabriele Fishology* Maître Speaker

2026-11-03 11:00 2026-11-03 11:45 Europe/Madrid Sea Charcutiers Ricardo Radicce and Giulia Gabriele, from Fishology in Barcelona, present a session bringing seafood into the world of charcuterie. A proposal linked to their Barcelona project, where participants will be able to taste their seafood charcuterie.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Tue 3

11:00h - 11:45h Workshop Free admission with option to reserve in advance

11:45h

Presentation with tasting | . Sea Charcuterie

Deep Sea Flavours

Omar Páez Bestia Marina Chef Speaker

2026-11-03 11:45 2026-11-03 12:30 Europe/Madrid Deep Sea Flavours Omar Páez, from Bestia Marina in Garachico, Tenerife, leads a workshop focused on the deep flavours of the sea. The chef will offer a tasting of the seafood charcuterie he makes at his restaurant in the Canary Islands. Workshop

Tue 3

11:45h - 12:30h Workshop Free admission with option to reserve in advance

13:00h

Workshop with tasting | . Cooking and health

The Health Benefits of Fermentation

Ramon Perisé Mugaritz** I+D Manager Speaker

2026-11-03 13:00 2026-11-03 14:00 Europe/Madrid The Health Benefits of Fermentation Ramon Perisé, from Mugaritz, takes part in a session dedicated to the relationship between fermented foods and health. The session led by Mugaritz’s head of R&D focuses on the benefits associated with this process.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Tue 3

13:00h - 14:00h Workshop Free admission with option to reserve in advance

10:30h

Session | . The gourmet bar

Successful Gastronomic Bars

Schedule

10:30h - 11:30h

Close, Wild, Simple

Martín Comamala 539 Plats Forts Chef Speaker

12:00h - 13:00h

Japanese Cuisine to the Limit

Albert Raurich Dos Palillos* Chef Speaker

13:30h - 14:30h

Mediterranean Soul, Oriental Essence

João Kather Tetsu Chef Speaker

Miguel De Aguilar Tetsu Chef Speaker

Sergio Tamayo Tetsu Chef Speaker

2026-11-03 10:30 2026-11-03 14:30 Europe/Madrid Successful Gastronomic Bars The bar is taking on a gastronomic dimension and is an increasingly popular trend. Behind the bar lie great kitchens; it is both spectacle and live cooking.
Our gastronomic bars are exclusive: only 22 diners will enjoy the dishes prepared by the participating chefs for one hour. ForumLab

Tue 3

10:30h - 14:30h ForumLab Free admission with option to reserve in advance

10:30h

Presentation with tasting | . The gourmet bar

Close, Wild, Simple

Martín Comamala 539 Plats Forts Chef Speaker

2026-11-03 10:30 2026-11-03 11:30 Europe/Madrid Close, Wild, Simple Martín Comamala, from 539 Plats Forts in Puigcerdà, presents a proposal built around three concepts: proximity, wild character and simplicity. These are the factors that define the central bar of his tiny restaurant.
This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. ForumLab

Tue 3

10:30h - 11:30h ForumLab Free admission with option to reserve in advance

12:00h

Presentation with tasting | . The gourmet bar

Japanese Cuisine to the Limit

Albert Raurich Dos Palillos* Chef Speaker

2026-11-03 12:00 2026-11-03 13:00 Europe/Madrid Japanese Cuisine to the Limit Albert Raurich, from Dos Palillos in Barcelona, leads a session with tasting focused on his reinterpretation of Japanese cuisine. Raurich explores the boundaries of Japanese cuisine from his gastronomic bar.
This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. ForumLab

Tue 3

12:00h - 13:00h ForumLab Free admission with option to reserve in advance

13:30h

Presentation with tasting | . The gourmet bar

Mediterranean Soul, Oriental Essence

João Kather Tetsu Chef Speaker

Miguel De Aguilar Tetsu Chef Speaker

Sergio Tamayo Tetsu Chef Speaker

2026-11-03 13:30 2026-11-03 14:30 Europe/Madrid Mediterranean Soul, Oriental Essence Young chefs Joao Kather, Sergio Tamayo and Miguel de Aguilar, from Tetsu in Madrid, lead a session bringing together two culinary territories: the Mediterranean and the East. The proposal draws on their joint work at Tetsu’s bar.
This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. ForumLab

Tue 3

13:30h - 14:30h ForumLab Free admission with option to reserve in advance

16:00h

Presentation | . Awards and competitions

The Impossible Dish, Beyond the Limits: Science, Creativity and Cuisine

2026-11-03 16:00 2026-11-03 17:00 Europe/Madrid The Impossible Dish, Beyond the Limits: Science, Creativity and Cuisine CETT-UB presents a session connecting three fields: science, creativity and cuisine. “The Impossible Dish” provides the framework for an approach that goes beyond the established boundaries between them. ForumLab

Tue 3

16:00h - 17:00h ForumLab Free access

17:30h

Awards | . Awards and competitions

The THELOBBY Awards

2026-11-03 17:30 2026-11-03 19:00 Europe/Madrid The THELOBBY Awards The THELOBBY Awards are awards created by Food Design Company to recognise excellence, innovation and leadership in food and beverage (F&B) management and in the gastronomic offering within the hotel sector. ForumLab

Tue 3

17:30h - 19:00h ForumLab Free access

16:00h

Showcooking | .

The cuisine of nostalgia: three traditional dishes, today.

Laura Martín bonÀrea Communicator and content creator Speaker

2026-11-03 16:00 2026-11-03 17:00 Europe/Madrid The cuisine of nostalgia: three traditional dishes, today. In an increasingly fast-paced and ever-changing world, nostalgic cuisine is gaining ground. Traditional dishes and familiar flavours connect us to our roots, bringing us closer to family and cherished memories. In this session, we will transform some of our most beloved dishes into modern, visually appealing and practical formats, without losing the essence of home cooking, slow simmering and tradition. Workshop

Tue 3

16:00h - 17:00h Workshop Free access

18:00h

Workshop with tasting | .

The Sofrito Revolution

Marc Ribas El Ciri Chef Speaker

2026-11-03 18:00 2026-11-03 19:00 Europe/Madrid The Sofrito Revolution Marc Ribas presents a tasting session that uses sofrito as a starting point to reflect on tradition and innovation in cooking. A look at contemporary Catalan cuisine that champions memory, craftsmanship, territory and a distinctive way of cooking.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Tue 3

18:00h - 19:00h Workshop Free admission with option to reserve in advance

Wed 04

10:30h

Presentation | .

Barcelona Slow Food Guide 2027

2026-11-04 10:30 2026-11-04 12:00 Europe/Madrid Barcelona Slow Food Guide 2027 Presentation of the Barcelona Slow Food Guide 2027. More than one hundred establishments in Barcelona and the surrounding area committed to local, traditional and responsible cuisine. Auditorium

Wed 4

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

12:00h

Awards | . Awards and competitions

Best Practices Recognition Award by CIB Ceremony

Coco Ibáñez CIB Internship Speaker

Roger Serrahima CIB Internship Speaker

2026-11-04 12:00 2026-11-04 12:30 Europe/Madrid Best Practices Recognition Award by CIB Ceremony The international culinary school CIB · Culinary Institute of Barcelona is organising the second edition of the Best Practices Recognition Award, which will be held for the first time at Barcelona’s Fòrum Gastronòmic.
BPR Award recognise the best practices adopted by restaurants as workplace learning environments. They are founded on the understanding that gastronomic excellence is born from teamwork and that sustaining this excellence over time depends on everything that happens behind the scenes in a restaurant: working conditions, learning processes, sustainability, the passing on of professional knowledge and workplace culture.
BPR Award is not a gastronomic ranking or a traditional culinary prize, nor does it aim to replace guides or other industry distinctions. BPR Award it is an international award that broadens our understanding of what excellence in gastronomy means today, recognising those who do things right when no one is watching.
Auditorium

Wed 4

12:00h - 12:30h Auditorium Free access

12:30h

Awards | . Awards and competitions

Cuiner Gastronomic Forum Barcelona 2026 Award

2026-11-04 12:30 2026-11-04 14:15 Europe/Madrid Cuiner Gastronomic Forum Barcelona 2026 Award The Cuiner Gastronomic Forum Barcelona Award, organised jointly with La Vanguardia, recognises emerging chefs whose work stands out for the quality of their proposals, their use of local produce and their commitment to sustainable cuisine. Cristina Jolonch and Pep Palau present the awards ceremony. Auditorium

Wed 4

12:30h - 14:15h Auditorium Free access

15:45h

Awards | . Awards and competitions

Josep Mercader Awards

2026-11-04 15:45 2026-11-04 16:15 Europe/Madrid Josep Mercader Awards The Josep Mercader Awards recognise significant careers and contributions connected with gastronomy, both individual and collective, and highlight the professional legacy built over time. The awards cover different areas: Cuisine, Front of House, Wine, Fishing, Craft Trades, Education and Training, Retail, Sustainable Food and Communication. Auditorium

Wed 4

15:45h - 16:15h Auditorium Free access

16:15h

Talk | . Regional cuisines

Revisiting Galician Cuisine

Javier Olleros Culler de Pau** Chef Speaker

2026-11-04 16:15 2026-11-04 16:45 Europe/Madrid Revisiting Galician Cuisine Javier Olleros, one of the leading chefs of the new Galician cuisine, leads a keynote session dedicated to contemporary Galician cuisine. The starting point is a re-examination of Galician cuisine through tradition. Auditorium

Wed 4

16:15h - 16:45h Auditorium Free access

16:45h

Talk | . Regional cuisines

Returning to Our Roots

Lucía Freitas A Tafona* Chef Speaker

2026-11-04 16:45 2026-11-04 17:15 Europe/Madrid Returning to Our Roots Lucía Freitas presents a session that takes a return to the roots as its starting point. The renowned Galician chef offers a fresh perspective on traditional cuisine through its roots. Auditorium

Wed 4

16:45h - 17:15h Auditorium Free access

17:15h

Talk | .

Creating from Tradition

Jordi Cruz ABaC Restaurant*** Chef Speaker

2026-11-04 17:15 2026-11-04 18:00 Europe/Madrid Creating from Tradition Renowned chef Jordi Cruz leads a keynote session exploring the relationship between creation and tradition. He approaches both concepts through his own gastronomic career. Auditorium

Wed 4

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

11:00h

Workshop with tasting | . Regional cuisines

Revisiting Catalan Cuisine

Schedule

11:00h - 11:45h

New Catalan Cuisine

Artur Martínez Trü Chef Speaker

11:45h - 12:30h

Cuina catalana actual

Oliver Peña Mineral Chef Speaker

2026-11-04 11:00 2026-11-04 12:30 Europe/Madrid Revisiting Catalan Cuisine Two sessions exploring Catalan cuisine from different perspectives and new ways of interpreting its traditions. Artur Martínez and Oliver Peña present their respective proposals, both including a tasting.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Wed 4

11:00h - 12:30h Workshop Free admission with option to reserve in advance

11:00h

Workshop with tasting | . Regional cuisines

New Catalan Cuisine

Artur Martínez Trü Chef Speaker

2026-11-04 11:00 2026-11-04 11:45 Europe/Madrid New Catalan Cuisine Artur Martínez, from Trü in Barcelona, leads a tasting workshop dedicated to new Catalan cuisine. A proposal linked to his gastronomic work in the Catalan capital.
This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Wed 4

11:00h - 11:45h Workshop Free admission with option to reserve in advance

11:45h

Workshop with tasting | . Regional cuisines

Cuina catalana actual

Oliver Peña Mineral Chef Speaker

2026-11-04 11:45 2026-11-04 12:30 Europe/Madrid Cuina catalana actual Oliver Peña presenta una sessió amb degustació centrada en el moment actual de la cuina catalana. Una mirada molt personal a la cuina tradicional basada en la seva experiència.
Activitat de lliure accés. Per garantir plaça en aquesta activitat, s'aconsella fer una reserva prèvia. El preu de la reserva és de 5€ Workshop

Wed 4

11:45h - 12:30h Workshop Free admission with option to reserve in advance

13:00h

Workshop with tasting | . Regional cuisines

Madrid Cuisine Makes a Comeback

Schedule

13:00h - 13:45h

An Everyday Cookhouse

Enrique Valentí Caja de cerillas Chef Speaker

13:45h - 14:31h

Escabeches, Cured Foods, Fermented Foods

Pablo López Brutalista Chef Speaker

2026-11-04 13:00 2026-11-04 14:30 Europe/Madrid Madrid Cuisine Makes a Comeback Two sessions revisiting dishes and techniques rooted in traditional Madrid cuisine from a contemporary perspective. Enrique Valentí and Pablo López present their respective proposals, both including a tasting.
This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Wed 4

13:00h - 14:30h Workshop Free admission with option to reserve in advance

13:00h

Workshop with tasting | . Regional cuisines

An Everyday Cookhouse

Enrique Valentí Caja de cerillas Chef Speaker

2026-11-04 13:00 2026-11-04 13:45 Europe/Madrid An Everyday Cookhouse Enrique Valentí, from Caja de Cerillas in Madrid, will cook and offer a selection of dishes typical of a traditional cookhouse serving everyday Madrid cuisine. A proposal linked to his successful restaurant.
This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Wed 4

13:00h - 13:45h Workshop Free admission with option to reserve in advance

13:45h

Workshop with tasting | . Regional cuisines

Escabeches, Cured Foods, Fermented Foods

Pablo López Brutalista Chef Speaker

2026-11-04 13:45 2026-11-04 14:31 Europe/Madrid Escabeches, Cured Foods, Fermented Foods Pablo López, from Brutalista in Madrid, leads a session dedicated to three ways of transforming and preserving food through cooking: escabeches, curing and fermentation.
This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Wed 4

13:45h - 14:31h Workshop Free admission with option to reserve in advance

13:15h

Showcooking | . Pastry and bakery

Traditional Bakery Products Today

Yohan Ferrant Baking School Barcelona Sabadell Director Speaker

Enric Badia Forn Elias & Baking School BS Baker and trainer Speaker

Roger Vilardosa Vilardosa & Baker School BS Baker and trainer Speaker

Sylvian Hervieux Baking School BS Baker MOF Speaker

2026-11-04 13:15 2026-11-04 14:15 Europe/Madrid Traditional Bakery Products Today An expert point of view at today’s baking industry through cereals, native wheat varieties and traditional products making a comeback.From the quarter loaf to the baker’s coca, a journey between tradition, craftsmanship and innovation. ForumLab

Wed 4

13:15h - 14:15h ForumLab Free access

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