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    A historic lineup of Catalan haute cuisine

    This upcoming edition will focus on the New Catalan Cuisine, a fusion of tradition, innovation, and local products that defines the present and future of the region’s gastronomy.

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    OPENING LECTURE

    The New Catalan Cuisine

    • Monday 03, 12:00 – 12:45
    • Auditorium

    Ferran Adrià (elBulliFoundation)

    Ferran Adrià

    Chef

    elBullifoundation

    Lluc Crusellas

    Pastry chef

    Eukarya

    Compra la teva entrada

    PRESENTATION

    Christmas according to Lluc Crusellas:

    • Monday 03, 16:30 – 17:15
    • Aula Forum

    Lluc Crusellas (Eukarya)

    PRESENTATION

    Avant-garde in Evolution

    • Monday 03, 18:15 – 19:00
    • Auditorium

    Oriol Castro, Mateu Casañas y Eduard Xatruch (Disfrutar) 

    Oriol Castro, Mateu Casañas y Eduard Xatruch

    Chefs

    Disfrutar

    PRESENTATION

    Merging Horizons: Travel Influences in Lasarte:

    • Tuesday 04, 13:30 – 14:15
    • Auditorium

    Paolo Casagrande (Lasarte)

    Paolo Casagrande

    Chef

    Lasarte

    Jordi Cruz

    Chef

    ABaC

    PRESENTATION

    Creative impulse

    • Tuesday 04, 16:00 – 16:30
    • Auditorium

    Jordi Cruz (ABaC)

    PRESENTATION

    Evoking Art in the kitchen

    • Tuesday 04, 16:30 – 17:00
    • Auditorium

    Martina Puigvert, Carlota Puigvert y Clara Puigvert (Les Cols)

    PRESENTATION

    José Roldan, World Baker 2025

    • Wednesday 05, 13:00 – 14:00
    • Aula Forum

    José Roldán (World Baker of the Year 2025) 

    Martina Puigvert, Carlota Puigvert y Clara Puigvert

    Chefs and Maître

    Les Cols

    WORKSHOP WITH TASTING

    Iconic dishes of Catalan cuisine 2

    • Wednesday 05, 13:00 – 14:30
    • Workshop

    Nandu Jubany (Can Jubany), David Andrés (Via Veneto) y Marc Gascons (Els Tinars)

    Our spaces: places to do business and share experiences

    AUDITORIUM

    A major stage completely renovated this year. It will feature an innovative seating format with bleachers that can be adapted to the event’s needs. For the first time in the history of this space, some presentations will include tastings.

    AULA D’ALIMENTACIÓ
    SOSTENIBLE BARCELONA

    A space hosting local and organic producers. It features numerous activities focused on sustainable gastronomy, led by renowned chefs, in collaboration with the Sustainable Restaurants Foundation.

    EL REBOST DE CATALUNYA

    An area promoted by the provincial councils of Barcelona, Girona, and Lleida, together with Prodeca, highlighting Catalan agri-food producers.

    AULA MAKRO

    A space where Makro, committed to spreading culinary knowledge, offers live cooking sessions on the latest gastronomic trends.

    WORKSHOP

    Live cooking sessions with a final tasting of the prepared dishes, allowing direct interaction with the participating chefs.

    AULA FORUM

    A dedicated area for the bakery, pastry, and pizza sectors, hosting live demonstrations and competitions.

    FORUM LAB

    A space for reflection and debate through roundtables and conferences, addressing trending thematic blocks led by top experts.

    Explore the activities programme

    AWARDS AND COMPETITIONS

    Experience the spectacle of live gastronomy

    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.
    Cuiner 2025
    The Cuiner Gastronomic Forum Barcelona award, which was born in 2009, recognizes the work of emerging chefs who offer quality culinary proposals, using local products , and who are committed to sustainable cuisine.
    Pizza Bit Competition Spain
    In Gastronomic Forum Barcelona will take place the second phase of the Pizza Bit Competition, before the grand final. A contest in which the best pizzeros can participate and that aims to choose the Dallagiovanna Pizza Ambassador Spain 2026-2027.
    The Baker: Award for excellence in baking
    Third edition of the national prize organized by the Baking School Barcelona Sabadell of the Guild of Bakers of the Province of Barcelona. The aim of the competition is to recognize and elevate the profession of baker, by awarding the professional who demonstrates the best mastery in the execution of various bakery and pastry techniques,
    Josep Mercader Awards
    The Mercader Awards are intended to recognize the work, individual or collective carried out, sometimes throughout a lifetime. They are the recognition of the work or legacy that these people have done or leave in different sectors of activity and in different social, economic and professional fields, related to gastronomy.
    Best Artisan Panettone and Best Chocolate Panettone in Spain 2025 Award​
    The competition is organized by the Gremio de Barcelona Pastry School. Its objective is to encourage and reward the knowledge and skills of artisan pastry chefs in the field of making panettone, thus recognizing the profession and quality of artisan pastry of the country.
    10th Plat Favorit dels Catalans: What dish represents the best Catalan cuisine?
    Catalunya Regió Mundial de la Gastronomia and CUINA magazine will reveal the semi-finalists of this year’s edition of the Plat Favorit dels Catalans. This initiative seeks to identify the dish that best represents the essence of Catalan cuisine.
    THELOBBY – HOTEL & GASTRO TALKS
    Three awards that recognize innovation, strategic vision, and leadership in Spanish gastronomic hospitality: Best Gastronomic Hotel in Spain Award, Best Hotel F&B Director Award, Best Lobby in Spain Award

    More information

    SECTORS

    An adapted offer​

    One of the best opportunities of the year to meet again, share experiences and do business.

    Catálogo de expositores
    Gastronomic Products
    • Soft drinks
    • Alcoholic beverages
    • Cocktail
    • Coffee, tea, herbal teas
    • Frozen products
    • Patisserie, bakery, and ice cream
    • Meat
    • Seafood
    • Dairy
    • Fruit and vegetables
    • Pre-cooked food ranges
    • Preserves
    • Oil
    • Rice
    • Sugar
    • Sauces, condiments, and spices
    • Pasta
    • Impulse products
    • Halal
    • Organic products
    Equipment and machinery for the hospitality industry
    • Kitchen equipment and machinery
    • Fridges and freezers
    • Industrial cleaning equipment
    Machinery for pastry, bakery and confectionery
    • Machinery for pastry, bakery and confectionery
    Clothing, utensils and textiles
    • Kitchen utensils, cutlery, crockery, and glassware
    • Dining room accessories
    • Textiles for the table and dining room
    • Uniforms
    Technology and software
    • POS and software
    • Online distribution
    • Computer apps
    • Technologie support, management and communications
    Others
    • Cleaning and hygiene products
    • Interior decoration and interior and exterior furniture
    • Public institutions
    • Gastronomic publications and editorials
    • Consultancy

    Discover the advantages of visiting the show

    Make
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    Build new commercial ties with the leading companies from the food and foodservice sectors, plus small primary and local producers.

    Share
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    Food in all its forms. Our spaces and forums, the best place to share experiences.

    Discover
    trends

    We draw the main operators in the market and demo the latest trends and advances in food industry R&D&I and its value chain.

    Grow with
    the industry

    We will be talking about sustainability, food innovation, new technologies and marketing, and much, much more.

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