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The radio program ‘Tast Vertical’ in the Catalan Wine Week



The room is not busy!





The social restaurant


Seafood cuisine: fish and prawns from Palamós


Susana Aragón: cooking with the products of the Baix Llobregat, Barcelona’s pantry

Twisting tradition


Gastroutopia, cuisine within everyone’s reach




Humility as a creative tool


Social inclusion is also a territory


The gastronomy of Osona Cuina and products of the territory with Fetaosona, excellent foods



Pastry according to Oriol Balaguer


Women’s empowerment through cuisine


Reverse Bos Taurus Primigenius Burger

The contemporary service, after Juli Soler





A journey through diversity in haute cuisine


Hare bonbon with Lleida’s pear with Chef Xixo Castaño of the Restaurant Malena* from Gimenells

Marc Ribas and the perfect, sustainable, fish “suquet”

Juice, bright and hot


Cap de Creus lobster

The Sea in Tavern & Media

Sweet Catalonia

Hechos de Barro 2022

Quique Dacosta, cooking beauty


The evolution of the Catalan cheese sector. Urban and rural cheeses




The customer chooses and pays, but he is not always right






Culinary classicism. Savoir faire à la française

Sweet sensations

Artichoke, winter flower by chef Toni Romero and the Cooperativa Agraria Santboiana S.C.C.L

Awards Ceremony ESPAISUCRETheBestDESSERT 2022

Xarxa Productes de la Terra in charge of Diputació de Barcelona with the collaboration of Sitges Cooking School





“Bridging Borders” Meeting Point

People in the service of the people. Conclusions


Artisan and contemporary Catalan cuisine


New proposals for consolidated concepts


Green Leka: preserving the Collserola mountains while cooking its products

Food with DOP-IGP, a gastronomic pleasure

Food design for restaurants: design, (R)evolution and innovation in gastronomy




Laura Veraguas’ values cuisine



Pure flavours, zero waste


Autumn in “La Pastisseria de Barcelona”.


Material flow & circular design: transforming waste into new products




D.O. Cava: from the traditional method to the excellence

From the Market to the Kitchen – Cuina Empordanet

Aragonese geographical cuisine

Dairy, essential in the Mediterranean Diet
Zero waste in the restaurant business: reuse, recycle and minimise





Vegetable passion

Augmented mixology: new experiences in the digital environment




Recycling as a system


The treasures of the sea of Castellón

Enjoy Lleida


Travelling Cuisine


The things you learn in a craft workshop – Caram Caram opens the doors of the Mallart workshop


Tasting Biodiversity: does the botanical landscape of the vineyards influence the wine?

Two breaking trends in the Horeca industry



Wines by the glass from wine bar


Jubany, a brand that builds loyalty


De allá y acá by Carito y Germán


Paco Perez, the chef, the businessman and the brand


Moinès appetizing

Kokotxa of hake in pilpil sauce over Iberian pork stew and hints of roasted squid

R- Evolution: Recycle, Reduce and Reuse



Shop pastry and restaurant pastry: two equal but different worlds


Víctor Quintillà: vegetable fine dining


Alt Urgell butter brioche with Alt Urgell cheese and caviar oil with Les Garrigues oil

Best Artisan Panettone of Spain Contest 2022

Tasting of the 7 Landscapes of the Costers del Segre Appellation

Garum, the most ancient aroma of the Mediterranean Sea




Girona cuisine from the kitchen to the restaurant



How to buy in a more sustainable way: direct sale, short chain and fair trade products





A decade of green revolution


A Japanese-style neighborhood tavern



People at the heart of restaurant innovation



Transforming the environment in mining Asturias



Pla de Bages wine region through its varieties

Dishes with legumes of Catalan origin

Muyu Galapagos: a model of biodiversity and empowerment


Heroic cuisine in the highlands of Cuenca



Truffles, mushrooms and vegetables in the kitchen of Cal Paradís

Proximity in the middle of nowhere



Tasting of the high altitude wines of the Costers del Segre appellation

The value of education in the hospitality schools. A gaze towards sustainability




Sustainability and innovation in the pastry industry





Botanical gastronomy, the age of plants


Fusion cuisine from the Cantabrian territories



The value of diversity in world cuisines








Fire and freedom



Consomé of vegetables and lamb civet quality brand Product of Collserola

Sustainability and use from the sea. Sustainable volcanic gastronomy

Cooking and pairing with five Catalan DOP oils
Catalans’ Favourite Dish 2022




Enodata Social Media of catalan wineries 2022


Nose-to-tail


Panettone with chocolates Bean to Bar



Craft beer in Catalonia




Cuiner Awards Gastronomic Forum Barcelona 2022








Torres Brothers Kitchen: best practices in environmental and workplace sustainability


Seasonality and proximity in the fine dining scene, an impossible challenge?


Creativity in its purest form, in the kitchen and in liquid gastronomy.

