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Track: Regional cuisines

Mon 02

11:45h

Workshop with tasting | . Regional cuisines

Cuina catalana actual

Oliver Peña Mineral Chef Speaker

2026-11-02 11:45 2026-11-02 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

Mon 2

11:45h - 12:30h 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

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

16:00h

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 will show us what their cuisine is like, 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

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 Alimentos de España

Mon 2

17:30h - 18:00h Auditorium Alimentos de España 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 Alimentos de España

Mon 2

17:00h - 17:30h Auditorium Alimentos de España 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 Alimentos de España

Mon 2

16:30h - 17:00h Auditorium Alimentos de España 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 Alimentos de España

Mon 2

16:00h - 16:30h Auditorium Alimentos de España Free access

Wed 04

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

13:00h

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

13:00h

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

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

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 Alimentos de España

Wed 4

16:45h - 17:15h Auditorium Alimentos de España 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 Alimentos de España

Wed 4

16:15h - 16:45h Auditorium Alimentos de España Free access