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Sergio Gil

Sergio Gil | Fundación Restaurantes Sostenibles

Biography

A self-described “accidental” tavern keeper and gastronomic entrepreneur, he has an extensive academic background. He holds degrees in Contemporary History and Anthropology from the University of Barcelona, a Master’s degree in Cultural Ethnography and a PhD in Social and Cultural Anthropology.
In 2015, he coined the term “Gastropology” to define a subfield of anthropology dedicated to studying the behaviours, relationships and cultural representations that emerge within gastronomic spaces.
He is founder and president of the Fundación Restaurantes Sostenibles and leads the international research teams G.A.S. (Gastronomy, Anthropology and Society) and G.R.A.B. (Bar Anthropology Research Group).
He combines his entrepreneurial activity as head of Taberna y Cafetín Barcelona with university teaching at institutions including the Basque Culinary Center – Mondragon Unibertsitatea, CETT-University of Barcelona, Collège de Paris and UCAM. He is also a member of the GRECS research group at the University of Barcelona and is currently pursuing a PhD in Health and Psychology at the UOC.

Sessions

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