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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

Marianna Suárez d'Alessandro El Celler de Can Roca*** 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

David De la Riva Rodríguez Cárnicas Campomanes Butcher 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

13:30h

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 13:30 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

13:30h - 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, Pedro Sánchez (Bagá, Jaén) and Juan Viu (Mare, Cádiz), will give us an insight into their cooking, 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.

Workshop

Mon 2

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

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

16:00h

Talk | .

The Importance of Designing Social Spaces in the Restaurant Industry

Fco. Javier Suárez Molina Intertech Arquitectura de Interiores Founder and director Speaker

2026-11-02 16:00 2026-11-02 17:00 Europe/Madrid The Importance of Designing Social Spaces in the Restaurant Industry A restaurant is not simply a place to eat. It is also a space for meeting, conversation and human connection, where design plays a fundamental role in shaping how we feel, how we interact and, ultimately, how we experience gastronomy.
This session invites us to reflect on the importance of designing restaurants by considering space as an essential part of the customer experience. Table layout, lighting, acoustics, materials, furniture, circulation and the relationship between the dining room, bar and kitchen all influence both the comfort of guests and the social dynamics that develop within the establishment.
Design can encourage conversation, intimacy, social interaction and a sense of togetherness, while also improving restaurant operations and making everyday work easier for teams.
At a time when consumers increasingly seek experiences and places with a distinctive personality, space also becomes a powerful tool for expressing the identity and values of a gastronomic project. Architecture, interior design and gastronomy come together to create a coherent, recognisable atmosphere capable of leaving a lasting impression on guests.
The session will therefore explore restaurants from a broader perspective: as spaces for social interaction, capable of creating connections and encouraging human relationships. Because designing a restaurant is not simply about creating an attractive place; it is about considering how we want people to inhabit it, share it and remember it. Aula Alimentació Sostenible Barcelona

Mon 2

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

16:00h

Talk | .

Gastronomic Heritage as Intangible Cultural Heritage

Marta Ruiz Asociación para la Protección del Patrimonio Gastronómico-Unesco Consultant Speaker

Maria Clara De Moraes Asociación para la Protección del Patrimonio Gastronómico-Unesco Consultant Speaker

2026-11-02 16:00 2026-11-02 17:00 Europe/Madrid Gastronomic Heritage as Intangible Cultural Heritage Gastronomic heritage goes far beyond recipes. It encompasses the people, knowledge, products, landscapes, techniques and ways of life that, generation after generation, have shaped the food identity of a territory.
Protecting this heritage means, first and foremost, protecting the people who keep it alive: farmers and livestock breeders, fishers, artisans, small producers and distributors, chefs and local communities. It also means recognising the fundamental role of women in preserving and passing on much of this knowledge.
The presentation will address the need for professionals capable of identifying, documenting, preserving and promoting local gastronomic heritage, understanding gastronomy as a tool for territorial development rather than simply as a tourism resource.
It will also explore the importance of local and community-based governance, enabling communities to participate in the protection and management of their own heritage, while supporting the conservation of food landscapes, the transmission of knowledge and the continuity of the activities that sustain them.
A perspective on gastronomic heritage as a driver of identity, local development and responsible tourism, capable of creating economic opportunities without displacing communities or transforming what gives this heritage its true value: its connection to people, culture and territory. Aula Alimentació Sostenible Barcelona

Mon 2

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

13:00h

Showcooking | .

Catalan Cuisine Presented in China II

Beltrán Sastre Restaurante Echegaray Chef Speaker

Alejandra Ormeño Tunateca Ballfegó Executive Chef Speaker

2026-11-02 13:00 2026-11-02 14:00 Europe/Madrid Catalan Cuisine Presented in China II The journey of Catalan cuisine through China continues with two dishes that reveal different aspects of our gastronomic heritage: black rice and crema catalana.
In this second part of the showcooking, black rice will take centre stage, exploring the ingredients, techniques and connection between rice dishes and Mediterranean cuisine. Its preparation will also provide an opportunity to revisit the reactions and sensations it inspired among the Chinese chefs and discover how they interpreted a dish so deeply rooted in our culinary culture.
To conclude, crema catalana will reveal the sweeter side of this gastronomic journey. Its preparation will provide an opportunity to explore the tradition behind one of Catalonia’s most recognisable desserts and share the surprise and reactions it generated during the experience in China.
Ingredients, recipes, territory and shared experiences come together to show how Catalan cuisine can express its identity and create connections even thousands of kilometres away from its place of origin. Aula Alimentació Sostenible Barcelona

Mon 2

13:00h - 14:00h Aula Alimentació Sostenible Barcelona Free access

10:00h

Talk | .

The Corpus of Catalan Cuisine

Pere Castells Science and Cooking World Congress Barcelona President Speaker

2026-11-02 10:00 2026-11-02 11:00 Europe/Madrid The Corpus of Catalan Cuisine Catalan cuisine is the result of centuries of history, territory, products, techniques and knowledge passed down from generation to generation. It is a gastronomic heritage that forms part of our cultural identity and needs to be identified, preserved and shared to ensure its continuity.
This presentation will introduce the Corpus of Catalan Cuisine (Corpus de la Cuina Catalana), an extensive collection of traditional Catalan recipes and one of the key resources for documenting and showcasing Catalonia’s gastronomic heritage.
Its pages reflect the richness and diversity of a cuisine deeply connected to its territory, local products and the different culinary traditions that have developed throughout Catalonia over time. The Corpus helps preserve recipes, preparations and knowledge that form part of our collective memory, while also providing an understanding of how Catalan cuisine has evolved and adapted to different periods.
The session will explore the work carried out to identify, collect and preserve this culinary heritage, while reflecting on the importance of passing it on to future generations and making it accessible both to hospitality professionals and to society as a whole.
Preserving traditional cuisine does not mean keeping it unchanged. It means understanding its roots in order to ensure its continuity while allowing it to continue evolving.
An invitation to discover the Corpus of Catalan Cuisine as a living record of our gastronomy and an essential tool for protecting, promoting and projecting Catalonia’s culinary identity. Aula Alimentació Sostenible Barcelona

Mon 2

10:00h - 11:00h Aula Alimentació Sostenible Barcelona Free access

17:30h

Talk | .

The Social Role of the Bar: Neighbourhood Kitchens

Sergio Gil Fundación Restaurantes Sostenibles President Speaker

2026-11-02 17:30 2026-11-02 18:30 Europe/Madrid The Social Role of the Bar: Neighbourhood Kitchens Local restaurants are an essential part of the identity of our neighbourhoods, towns and cities. They are places where we eat, but also spaces for meeting, socialising and connecting with others, helping to build communities and keep our local environments alive.
This roundtable will highlight the importance of local and neighbourhood restaurants and those establishments whose cuisine is deeply rooted in their surroundings. Restaurants that know their customers, work with local businesses and producers, and form an integral part of everyday neighbourhood life.
Beyond their gastronomic role, these establishments also perform an important social function. They generate economic activity and employment, strengthen relationships between neighbours, bring life to our streets and help preserve a particular way of understanding hospitality and gastronomic culture.
The session will also explore the challenges facing this model of hospitality, including rising costs, changing consumer habits, generational renewal and the need to adapt to new forms of management without losing the qualities that make these restaurants unique.
The Neighbourhood Kitchen aims to celebrate the restaurants that form part of our everyday landscape and remind us that supporting them also means supporting a more connected, diverse and human model for our cities and communities.
A conversation about gastronomy, but above all about people, community, identity and proximity. Aula Alimentació Sostenible Barcelona

Mon 2

17:30h - 18:30h Aula Alimentació Sostenible Barcelona Free access

11:30h

Round table | .

Food Deserves a Second Chance: From Food Waste to Food Recovery

Berta Vidal Fundació Espigoladors Responsible Speaker

Jennifer Guzmán Fundació Espigoladors Technical Speaker

Roger Monerris Fundació Banc dels Aliments Head of Food Donations, Procurement and Sustainability Speaker

2026-11-02 11:30 2026-11-02 12:30 Europe/Madrid Food Deserves a Second Chance: From Food Waste to Food Recovery Food waste is one of the major challenges facing our food system, but it also represents an opportunity to move towards a more responsible, efficient and socially conscious model. Preventing food that is still suitable for consumption from becoming waste requires the involvement of every actor in the food chain, from the primary sector to restaurants and hospitality businesses.
This roundtable will bring together the Food Bank and Fundació Espigoladors, two organisations working to prevent food waste and promote the recovery and redistribution of food. Through their experiences and projects, we will explore different initiatives designed to recover surplus food and products that, for commercial, aesthetic or market-related reasons, may be excluded from conventional distribution channels.
The session will pay particular attention to food recovery within the primary sector, while also exploring opportunities for restaurants and other hospitality businesses to get involved. What can producers and restaurateurs do with their surplus food? How can they collaborate with social organisations? What tools and channels are available to facilitate food donation and recovery?
he roundtable will showcase real experiences and practical solutions that can help turn surplus food into a valuable resource, reduce food waste and, at the same time, generate a positive social and environmental impact.
A conversation that aims to show that tackling food waste is not simply about managing waste more effectively, but above all about preventing food from becoming waste in the first place and giving it a second chance. Aula Alimentació Sostenible Barcelona

Mon 2

11:30h - 12:30h Aula Alimentació Sostenible Barcelona Free access

Tue 03

10:30h

Presentation | . Awards and competitions

Guia Augusta 2027

Pep Nogué Communicator and gastronomic consultant Presenter

2026-11-03 10:30 2026-11-03 12:00 Europe/Madrid Guia Augusta 2027 Guia Augusta 2027 presents its second edition with the aim of continuing to promote, defend and showcase Catalan cuisine and the establishments that champion it throughout Catalonia.
It is an independent guide, produced from anonymous visits by a team of 35 reviewers and contributors. Inclusion is completely free of charge, and the guide does not use rankings or scores. This new edition adds 103 new restaurants and expands the map of a Catalan cuisine that is vibrant, diverse and constantly evolving. 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

Marcos Campos Porto Chef Speaker

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

Oriol Castro Disfrutar*** Chef Speaker

Eduard Xatruch Disfrutar*** Chef Speaker

Mateu Casañas Disfrutar*** Chef Speaker

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

11:30h

Round table | .

From Single-Use to Reuse: The Future of Packaging in the Restaurant Industry

Martí Morató Go Zero Waste CEO Speaker

Marta Rodríguez La Peninsular Director Speaker

2026-11-03 11:30 2026-11-03 13:30 Europe/Madrid From Single-Use to Reuse: The Future of Packaging in the Restaurant Industry The single-use model is gradually giving way to new solutions aimed at reducing waste and moving towards a more circular restaurant industry. In this context, reusable packaging offers an alternative capable of transforming the way restaurants and consumers approach takeaway and delivery services.
This presentation will feature Go Zero Waste and La Peninsular, who will share their experience with PaaSiot, a smart reusable packaging system that combines technology, traceability and the circular economy to facilitate the return of containers and bring them back into circulation.
Through a pilot project developed in Barcelona, the session will explore the entire process: from the use of the container by the restaurant and the consumer to its return, collection, cleaning and subsequent reuse.
The session will examine the challenges involved in implementing reusable packaging systems in the restaurant industry, as well as the opportunities they offer to reduce single-use packaging, optimise resources and move towards more responsible consumption models.
Beyond the packaging itself, the initiative proposes a change of model by making reuse a simple and accessible process for both businesses and consumers.
A practical look at the circular economy applied to the restaurant industry and at how innovation, technology and collaboration between different stakeholders can help turn waste into resources and contribute to a more sustainable hospitality sector. Aula Alimentació Sostenible Barcelona

Tue 3

11:30h - 13:30h Aula Alimentació Sostenible Barcelona Free access

16:00h

Talk | .

What Will We Eat When We Go to Mars? Food of the Future and Space Expeditions

Estel Blay Hypatia Mars Aeronautical Engineer Speaker

2026-11-03 16:00 2026-11-03 17:00 Europe/Madrid What Will We Eat When We Go to Mars? Food of the Future and Space Expeditions What will we eat when humans travel to Mars? How can we plan food for a crew that will have to live far from Earth for extended periods of time? Space exploration presents numerous scientific and technological challenges, and food is one of the essential elements in ensuring the well-being of the crew and the success of a mission. Drawing on the experience of Hypatia Mars analogue missions, this presentation will explore the challenges of feeding a crew in extreme conditions and in an environment designed to simulate some of the constraints of a future expedition to Mars.
The session will examine how food is planned during a mission, which factors must be considered when selecting and preparing meals, and what limitations arise when resources, space and food preservation possibilities are very different from those we normally have on Earth.
This experience will also provide a starting point for reflecting on the future of food and how research related to space exploration can raise new questions about the production, preservation, preparation and consumption of food.
The presentation will be given by Estel Blay, a member of Hypatia Mars, an association of women scientists working to promote science, scientific outreach and its social impact from a gender perspective in Catalonia.
A journey connecting gastronomy, science and space exploration that invites us to consider a question that may sound futuristic but is already part of today’s research challenges: what will we eat when we reach Mars? Aula Alimentació Sostenible Barcelona

Tue 3

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

17:30h

Round table | .

Highlighting the Value of Olive Oil in the Restaurant Industry: Production, Use and Recycling

Biel Mayol Daviu Innovaciones Tecnológicas de Mallorca-FOC General Director Speaker

Eduard Susanna ESAO Consultant and teacher Speaker

2026-11-03 17:30 2026-11-03 18:30 Europe/Madrid Highlighting the Value of Olive Oil in the Restaurant Industry: Production, Use and Recycling Olive oil is one of the great pillars of our gastronomy and an essential ingredient in professional kitchens. Yet behind every oil lies a journey that begins in the olive grove and continues far beyond its use in a dish.
This round table will explore the complete life cycle of olive oil in the restaurant industry, from production and processing to its selection, use, storage and management once it has been used.
Producers and industry professionals will examine how factors such as harvesting time and production methods influence the characteristics of olive oil. The discussion will explore early- and late-harvest oils, their differences and how to select the most suitable oil for each culinary application.
The kitchen will be another key focus of the discussion. Are we using different oils correctly? Which oils are best suited to cooking, frying or preparing cold dishes? Understanding their characteristics allows chefs and restaurant professionals to make the most of their qualities, improve culinary results and use them more efficiently.
But the life of oil does not end after cooking. The round table will also address one of the major challenges facing the restaurant industry: used cooking oil management. Solutions designed to optimise and extend its useful life, such as FOC systems, will be discussed, together with collection and recycling processes that can transform a waste product generated daily by bars and restaurants into a new resource.
A comprehensive view of olive oil designed for restaurant professionals: understanding the product, using it more effectively, optimising its performance and responsibly managing its end of life. Aula Alimentació Sostenible Barcelona

Tue 3

17:30h - 18:30h Aula Alimentació Sostenible Barcelona Free access

14:30h

Showcooking | .

Showcooking: Versàtil and Zero-Mile Cuisine

Dragos Badea Espai Versàtil Chef Speaker

2026-11-03 14:30 2026-11-03 15:30 Europe/Madrid Showcooking: Versàtil and Zero-Mile Cuisine Local cuisine begins long before an ingredient reaches the kitchen. It starts in the territory, in understanding the people behind the products and, in the case of fish, in the direct relationship with the sea and those who go out fishing every day.
In this showcooking, Dragos Badea, chef at Versátil restaurant, will prepare a dish using locally sourced fish, demonstrating how local ingredients can become the starting point for contemporary, sustainable cuisine that is deeply connected to its surroundings.
The preparation will provide an opportunity to explore the restaurant’s relationship with the local fishermen’s guild and reflect on the importance of building closer connections between restaurants and the local fishing sector. Understanding which species are landed at the harbour, respecting their seasonality and adapting the kitchen to what the sea provides makes it possible to work with local products while also giving greater visibility to species that may be less familiar to consumers.
The showcooking will also explore the recovery of traditional fish recipes and preparations. This culinary heritage has been built over generations around the ingredients provided by the local environment and can now become a source of inspiration for contemporary cuisine. Recovering these recipes does not necessarily mean reproducing them exactly, but rather understanding their ingredients, techniques and origins in order to reinterpret them from a contemporary perspective.
Through live cooking, Dragos Badea will demonstrate an approach to gastronomy based on the zero-mile philosophy, where proximity is not simply a matter of distance, but also of knowledge, commitment and relationships with producers.
Local ingredients, tradition, territory and sustainability will come together in a session that explores the role restaurants can play in promoting local fishing, preserving culinary heritage and building more responsible gastronomic models.
A proposal that shows how looking towards the future of cuisine also means looking again at our immediate surroundings, discovering what we have close to us and strengthening the connections between the sea, fishermen, chefs and the table. Aula Alimentació Sostenible Barcelona

Tue 3

14:30h - 15:30h Aula Alimentació Sostenible Barcelona Free access

13:00h

Showcooking | .

Sustainable Innovation: The Art of Nordic-Mediterranean Fusion

Jani Paasikoski Jani Paasikoski Store CEO and founder Speaker

2026-11-03 13:00 2026-11-03 14:00 Europe/Madrid Sustainable Innovation: The Art of Nordic-Mediterranean Fusion What happens when a Nordic mindset meets the Mediterranean spirit? The result is a cuisine that brings together cultures, techniques and ingredients, as well as an approach to gastronomy based on respect for produce, resourcefulness and sustainability.
As part of the innovation programme of the Fundación Restaurantes Sostenibles, Finnish chef Jani Paasikoski officially presents his gastronomic brand, Jani.Store, under the motto “Nordic mindset, Mediterranean spirit.” Through this project, the chef brings his personal journey and cultural heritage to the plate, creating a dialogue between Scandinavian culinary tradition and the richness, diversity and warmth of Mediterranean cuisine.
During this showcooking, Jani will demonstrate how this fusion can be transformed into a contemporary gastronomic proposal in which technique and sustainability go hand in hand.
At the heart of the demonstration will be Finnish-style hot-smoked salmon, accompanied by a delicate potato foam and a sweet-and-sour vinaigrette made with the salmon’s own roe. A creation that showcases characteristic Nordic techniques and flavours reinterpreted through a Mediterranean perspective.
The demonstration will also address one of the major challenges facing today’s professional kitchens: how to create high-level gastronomic experiences while making the most of every ingredient and reducing waste. Every part of the product gains value, turning resourcefulness into a tool for culinary creativity.
showcooking where innovation, sustainability, technique and culinary fusion come together to demonstrate that two seemingly distant food cultures can share the same philosophy: respecting ingredients, making the most of them and transforming them into a gastronomic experience with its own identity. Aula Alimentació Sostenible Barcelona

Tue 3

13:00h - 14:00h Aula Alimentació Sostenible Barcelona Free access

12:00h

Talk | .

The Bloc4 Shared Food Production Facility

Alfons López Espai Ambiental Cooperativa Coordinator Speaker

2026-11-03 12:00 2026-11-03 12:30 Europe/Madrid The Bloc4 Shared Food Production Facility This talk will introduce the Bloc4BCN Shared Food Production Facility, a professional food preparation and production space located in the city of Barcelona, created to support the development of value-added food projects and strengthen initiatives linked to the social and solidarity economy.
Designed as a shared infrastructure serving entrepreneurs and social initiatives, the facility provides an environment specifically tailored to projects committed to locally sourced products, responsible production and more sustainable food models. Its approach enables entrepreneurs to access professional facilities without having to take on the significant investment required to establish their own production space, particularly during the early stages of a project.
The session will introduce the facility’s operating model, premises and specialised equipment, as well as the different ways in which the space can be used. Its flexible model allows access to be adapted to the specific needs and stage of development of each initiative. In addition, users can benefit from technical support, expert guidance and tailored business development programmes designed to foster long-term consolidation and growth.
The presentation will explore how a shared food production facility can become a valuable tool for transforming an idea or small-scale production activity into a professional, viable food business with the potential to grow. It will also highlight its role as a space for networking, collaboration and cooperation among entrepreneurs, producers and organisations working in the fields of food and the social economy.
Beyond providing professional production facilities, the Bloc4BCN Shared Food Production Facility aims to contribute to the development of a more local, sustainable and collaborative food ecosystem. Located in the heart of Barcelona, it is a resource designed to support emerging projects, facilitate their professionalisation and promote initiatives capable of generating economic activity while creating a positive impact on both the local community and society. Aula Alimentació Sostenible Barcelona

Tue 3

12:00h - 12:30h Aula Alimentació Sostenible Barcelona Free access

10:00h

Round table | .

New Technology Trends in the Restaurant Industry

Jorge C. Juárez Loomis Pay Director of Institutional Relations Speaker

Iván Rodríguez FlashFood Director Speaker

Guillermo Ferrairo-Peret ePackPro Commercial Speaker

Adrià Navarro Welbilt Iberia General Director Speaker

Erica Tono Irinox Export Manager Speaker

2026-11-03 10:00 2026-11-03 11:00 Europe/Madrid New Technology Trends in the Restaurant Industry Technology is transforming the restaurant industry far beyond digital menus and new payment systems. Artificial intelligence, automation, more efficient kitchens, advanced refrigeration solutions, digital traceability and management tools are shaping a new way of operating and managing hospitality businesses.
This roundtable will bring together companies specialising in different areas of innovation to explore how technology can help create more efficient, safe, sustainable and profitable restaurants.
The discussion will feature FlashFood, exploring the possibilities of artificial intelligence and digitalisation applied to restaurant management and operations; Loomis Pay, addressing the evolution of payment systems and their integration into the customer experience; Irinox, presenting refrigeration technologies designed to improve food preservation and kitchen processes; Welbilt, offering a perspective on innovation and the evolution of professional kitchen equipment; and ePackPro, examining the role of digital traceability and information management in improving control and process safety.
Through these different perspectives, the roundtable will explore how technology is becoming part of virtually every area of restaurant operations: from the moment a product arrives at the establishment to its transformation into a dish, its service to the customer, payment and the subsequent analysis of the information generated throughout the process.
The discussion will also address one of the sector’s major challenges: how to adopt technology that delivers real value. Digitalisation should not be an end in itself. The key is identifying tools capable of simplifying processes, reducing repetitive tasks, minimising errors, improving control, optimising resources and making teams’ work easier.
The growing role of data and artificial intelligence, the automation of certain operations and the increasing integration of different technologies within restaurants will also be explored.
A conversation to discover where the restaurant industry is heading and some of the solutions already transforming its day-to-day operations. Because the restaurant of the future will not necessarily be the one with the most technology, but the one that knows how to use it to work better, make better decisions and deliver a better customer experience. Aula Alimentació Sostenible Barcelona

Tue 3

10:00h - 11:00h Aula Alimentació Sostenible Barcelona Free access

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

17:30h

Talk | .

People Management and Leadership in the Restaurant Industry

Elena Martínez Baqué Elena Martínez Baqué Directora Speaker

2026-11-04 17:30 2026-11-04 18:30 Europe/Madrid People Management and Leadership in the Restaurant Industry The wellbeing of people working in the restaurant industry does not remain within the team: it can be felt in the dining room, in the service and, ultimately, in the experience of every customer who walks through the door. In an industry where people are an essential part of the value proposition, talking about leadership also means talking about hospitality, engagement and business sustainability.
This session explores leadership in the restaurant industry through four closely connected dimensions: LEADER → TEAM → CUSTOMER → BUSINESS.
The first step begins with the leader: how can I manage a team if I cannot manage myself? Self-awareness, communication, consistency and the ability to build trust become fundamental elements of a new approach to leadership.
The second focus is the team. At a time when attracting and retaining talent is one of the restaurant industry’s greatest challenges, the question is no longer simply how to find professionals, but how to create environments where people want to stay, grow and feel committed.
This wellbeing is directly reflected in the customer experience. The way a team works, interacts and feels ultimately becomes part of the experience received by everyone who enters a restaurant, a place that is also about meeting, connecting and sharing.
Finally, we come to the business. Leadership, wellbeing, engagement and customer experience are not separate from profitability; they are essential elements in building stronger and more sustainable businesses.
A reflection on a chain that is as simple as it is decisive: take care of the leader to take care of the team; take care of the team to take care of the customer; and take care of the customer to build a business with a future. Aula Alimentació Sostenible Barcelona

Wed 4

17:30h - 18:30h Aula Alimentació Sostenible Barcelona Free access

10:00h

Round table | .

The Keys to Communication in Gastronomy

Núria Nicolau Communications consultant Speaker

Xavier Colomés Cinquo Co-founder Speaker

2026-11-04 10:00 2026-11-04 10:00 Europe/Madrid The Keys to Communication in Gastronomy Communication has become an essential part of managing any restaurant business. The customer experience no longer ends when guests leave the restaurant: it continues on Google, social media and review platforms, where a review, comment or photograph can directly influence an establishment’s reputation.
This session will explore the key elements of building effective and consistent communication, both inside and outside the restaurant. It will examine the role of social media as a showcase for the business, the importance of developing a distinctive identity and the need to maintain a close and professional relationship with customers.
Special attention will be given to managing online reviews: how and when to respond to negative feedback, which mistakes to avoid, and how to turn a poor experience into an opportunity to rebuild customer trust and protect the restaurant’s reputation.
The session will also address conflict and crisis management, from a complaint that goes viral on social media to issues involving service, food or customer care. Knowing how to respond quickly, transparently and effectively can make the difference between an isolated incident and a genuine reputational crisis.
A practical session designed to show that, in the restaurant industry, what matters is not only what we do, but also how we communicate it and how we respond when things do not go as expected. Aula Alimentació Sostenible Barcelona

Wed 4

10:00h - 10:00h Aula Alimentació Sostenible Barcelona Free access

11:30h

Round table | .

The Restaurant Industry as a Tool for Social Integration

Marc Badia Fundació Catalana Sindrome de Down Integration Coordinator Speaker

Soly Malamine Cooperativa Abarka Founder Speaker

2026-11-04 11:30 2026-11-04 12:30 Europe/Madrid The Restaurant Industry as a Tool for Social Integration The hospitality industry is much more than an economic activity. It is a sector built around people, teamwork and human interaction. These characteristics give it the potential to become a powerful tool for social and employment inclusion, particularly for people who face greater barriers when entering the labour market.
This round table will explore the role that restaurants, hospitality businesses and industry professionals can play in creating opportunities for people with intellectual disabilities, refugees and other groups facing particular barriers to employment.
The aim is to approach inclusion through real-life experience. Rather than discussing inclusion only as a concept, the session will showcase initiatives that are already demonstrating how it can become part of the everyday operation of a business, generating a positive impact for both individuals and the organisations that embrace it.
The Fundació Catalana Síndrome de Down will share its experience in supporting the employment inclusion of people with Down syndrome and other intellectual disabilities. Representatives from hospitality businesses such as Grupo Tragaluz and La Confiteria will also take part, sharing their first-hand experience of welcoming these professionals into their teams.
Their stories will provide insight into how people are integrated into the workplace, what support may be required, the challenges that can arise and, above all, the impact this process can have on individuals, teams and businesses.
Integration through gastronomy
The round table will also feature the Abarka cooperative, a project that uses gastronomy as a tool for social transformation and works to create opportunities for migrants and refugees.
Its experience will broaden the discussion around the hospitality industry’s potential for inclusion. Kitchens and dining rooms can become meeting places for different cultures, knowledge, personal stories and ways of understanding food. Employment can therefore play a fundamental role in regaining autonomy, building connections within the community and developing a new life project.
The discussion will address practical issues that are essential to building a more inclusive hospitality industry, including workplace support and adaptation, team training, overcoming prejudice, and the commitment of business owners and human resources professionals.
From awareness to action
One of the main objectives of the round table will be to encourage the hospitality industry to take action. Learning from businesses that have already done so can help remove barriers, answer questions and demonstrate that bringing diverse profiles into the workplace can also be an opportunity to build more diverse, people-centred teams that are better connected with society.
Employment inclusion enables people to develop their abilities, achieve greater autonomy and participate actively in society. But the benefits are not one-sided: businesses and their teams can also gain from new perspectives, experiences and ways of interacting.
This round table aims to give a voice to the people, organisations and businesses making this change possible, share experiences that can serve as inspiration and encourage other establishments to begin their own journey.
Because behind every employment opportunity there is much more than a job: there is autonomy, dignity, belonging and the possibility of building a future. And hospitality can be one of the places where that future begins to take shape. Aula Alimentació Sostenible Barcelona

Wed 4

11:30h - 12:30h Aula Alimentació Sostenible Barcelona Free access

13:00h

Showcooking | .

There’s More Than One Thing Inside a Pumpkin

Danko Perkovic Mel de Terr Chef Speaker

2026-11-04 13:00 2026-11-04 14:00 Europe/Madrid There’s More Than One Thing Inside a Pumpkin A pumpkin is much more than the part that usually reaches our plate. Its skin, seeds, fibres and other parts that are often discarded hold gastronomic possibilities capable of transforming what we once considered waste into a new ingredient.
In this showcooking, Danko Perkovic, chef and founder of MEL DE TERR, will demonstrate how the principles of circular gastronomy can be applied using an everyday ingredient such as pumpkin. A practical demonstration exploring how using food in its entirety can open up new possibilities in the kitchen, create different flavours and textures and, at the same time, help reduce food waste.
Through a series of preparations, Perkovic will introduce the working method behind MEL DE TERR, a research and development project specialising in transforming underused food resources into new ingredients. One of its main areas of research is the production of vegetable, fruit and cereal molasses, exploring the gastronomic potential of products and parts of food that would normally fall outside the consumption chain.
Pumpkin will provide the common thread to demonstrate that every part of an ingredient can be given a new life. From the flesh to the seeds, skin and fibres, the showcooking will explore different techniques and possibilities for making full use of ingredients in professional kitchens.
A proposal combining creativity, sustainability and gastronomic innovation, while encouraging a new way of looking at ingredients: making better use of available resources, highlighting the value of local produce and understanding that what we discard can sometimes become the starting point for a new culinary creation.
Because there really is more than one thing inside a pumpkin. Aula Alimentació Sostenible Barcelona

Wed 4

13:00h - 14:00h Aula Alimentació Sostenible Barcelona Free access

14:30h

Showcooking | .

Showcooking-What Happens Before the Plate

Oriol Casals Teòric Taverna Gastronòmica Chef Speaker

2026-11-04 14:30 2026-11-04 15:30 Europe/Madrid Showcooking-What Happens Before the Plate Behind every dish there is much more than a recipe. There is a territory, farming, seasonality, knowledge and, above all, people working to ensure that every ingredient reaches the kitchen at its best. What Happens Before the Plate is a live cooking demonstration that brings together two closely connected worlds — farming and cooking — to highlight everything that happens before an ingredient reaches the table.
Chef Oriol Casals, from Teòric Taverna Gastronòmica, will prepare a vegetable-focused dish live: roasted butternut squash, pumpkin romesco, black garlic and black trumpet mushrooms. Rooted in seasonality and locally sourced produce, the dish will demonstrate how cooking can express a territory, respect its ingredients and transform seemingly simple produce into a gastronomic experience.
He will be joined by Germán Domínguez, a farmer from the Parc Agrari del Baix Llobregat and head of El Nano Farinetes, who will offer an insight into the work and people behind the food we eat. Drawing on his experience, he will present his responsible farming project and discuss the preservation of traditional varieties and the importance of generational renewal in securing the future of farming.
Farm and kitchen will share the same stage to explore the journey from the land to the plate and highlight the direct relationship between farmer and chef. An opportunity to discover why choosing local, seasonal produce is more than a gastronomic decision: it also means protecting the territory, recognising the work of farmers and helping to build a more sustainable, responsible and locally rooted food system. Aula Alimentació Sostenible Barcelona

Wed 4

14:30h - 15:30h Aula Alimentació Sostenible Barcelona Free access