Track: Awards and Competitions

Challenge XChef de Cervezas 1906 is a contest that travels our country with the aim of recognizing the effort of the chefs to introduce good practices in the processes they carry out in their establishments, as part of a community that acts to achieve a positive and conscious impact on society. In this way, through this competition it challenges applicants to demonstrate not only their skill and creativity when presenting a recipe, but the committed background that is behind its elaboration. 

A tour through the sweet cuisine of Lucía Freitas, former student of Espai Sucre.

A master workshop on the application of 3D in patisserie.

Prestigious members of the jury of the 8th ESPAISUCREThebestdessert23 competition will taste the dishes before making their final decision.

Delivery of the InnoForum, which reward innovation in gastronomy exhibiting companies.  

They have seven categories: more innovative product, more creative and sustainable packaging, the most original flavor in salty foods, the most original flavor in sweet foods, the most original flavor in drinks, the most sustainable product and the product that contributes the most to the preservation of biodiversity.

ESPAISUCRETheBestDESSERT 23 Award to the best restaurant pastry chef chosen from the 6 finalists. The Pierre Gagnaire Special Prize will be awarded to Martín Berasategui.

Presentation of the Best Hotel Maître d'Hôtel awards, directed by Juanjo Martínez of LaLola&Co. Professionals from Hotel Spa Porta Maris by Melia (Alicante); Hotel Gran Mirador (Iberostar, Tenerife); Dolce Sitges Eurostars (Hotusa, Sitges); CoolRooms Palacio de Atocha (Madrid); Hotel Playa de Palma (Iberostar, Mallorca); Hotel Riu Plaza (Riu, Madrid); Gran Hotel Costa Meloneras (Lopesan, Gran Canaria); Hotel Alfonso V (by Vamuca, León) will compete.

The Josep Mercader awards recognise the professional careers of chefs, oenologists, chefs, chefs, producers, disseminators of Catalan culinary culture and small retailers. Special awards for sustainable restaurants.

Presentation of the Foodture Sustainable Innovation Awards by Supermercats Consum.

The awards for the Best Artisan Panettone in Spain 2023 Competition will be awarded: Best Classic Panettone (VIII edition) and Best Chocolate Panettone (III edition) organised by the Escuela de Pastelería del Gremio de Barcelona.

Celebration of the Barcelona semifinal of the Coffe Cocktail Challenge, the first national coffee cocktail competition in Spain, giving bartenders and baristas the opportunity to demonstrate their creativity by presenting innovative and creative recipes in which specialty or premium coffee plays a prominent role. Organized by Neodrinks.

Presentation of the competition, finalists and members of the jury

CUINA magazine will announce the sandwich that arouses most passion among Catalans, chosen by readers and followers of the publication, among 12 initial proposals, through platfavorit.cuina.cat. Before the grand finale, the event begins with the conversation "From frankfurter to gourmet sandwich" with Marc Ribas, Òscar Broc and Judit Càlix.

These two experts will demonstrate that they will produce excellent bakery. In collaboration with the Baking School Sabadell del Gremi de Flequers de la Província de Barcelona.

Presentation of the Cuiner 2023 Gastronomic Forum Barcelona and Cuiner Sostenible 2023 Gastrononic Forum Barcelona awards. In collaboration with La Vanguardia.

The Baker awards ceremony.  

With the aim of recognising and giving prestige to the profession of baker, this competition will reward the professional who demonstrates the best mastery in the execution of different bakery and pastry techniques, contributes new ideas for the application of bakery products in gastronomy, considers the nutritional area, demonstrates qualities in the business and professional management of a bakery business and contributes to the social dissemination of the culture and values of bakery. In collaboration with the Baking School Sabadell of the Gremi de Flequers de la Província de Barcelona.