Schedule | Gastronomic Forum Barcelona

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Mon 03

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10:30h

Working day | .

Collective Catering: how to create a more sustainable and healthier food model?

Schedule

10:30h - 10:35h

Round table | Opening

Santi Mas de Xaxas Torribera Mediterranean Center Co-executive director

10:35h - 11:20h

Round table | Collective catering: the invisible giant of gastronomy

Àngels Roca Associació Catalana d’Empreses del Lleure, l’Educació i la Cultura (Acellec) President

Cristina Tomás Pérez Barcelona Culinary Hub Academic Director

11:20h - 12:15h

Round table | Legislating change: towards healthier, more sustainable and accessible collective catering

Mónica Navarro Blue Planet Advocate Strategist and Communication Advisor on Sustainability

José Miguel Herrero Ministerio de Agricultura, Pesca y Alimentación de España Food Managing Director

Xavier Montagut Xarxa de Consum Solidari President

Tatiana Pérez de Acha Serunion Head of Loyalty and Corporate Social Responsibility

Cristina Massot Departament Agricultura, Ramaderia Pesca i Alimentació, Generalitat de Catalunya General Secretari

12:15h - 13:15h

Round table | From theory to practice: Success stories in sustainable and healthy collective kitchens

Francisco Pérez Cano Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB) Director

Nico Bobadilla Associació Dinàmic CEO

Teresa Guillaumes Escola del Mar de Barcelona Managing Director and President

Xandra Luque Clínica Universidad de Navarra Chef and dietitian

13:15h - 14:20h

Round table | Culinary training and research in collective catering

Santi Mas de Xaxas Torribera Mediterranean Center Co-executive director

Ramon Salto Compass España Culinary Director

Teresa Pérez Millán Interprofesional del Aceite de Oliva de España Manager

Marina Pérez Llorca Institut de Recerca en Nutiricío i Seguretat Alimentària de la Universitat de Barcelona Researcher

David Kamen Culinary Institute of America Director of Customer Relations

14:20h - 14:35h

Round table | Collective commitment: partnerships to create a more sustainable and healthier collective catering industry

Teresa Aledo Teresa Aledo Graphic Recorder and visual muralist

2025-11-03 10:30 2025-11-03 14:00 Europe/Madrid Collective Catering: how to create a more sustainable and healthier food model? Organized within the framework of the Gastronomic Forum Barcelona, the conference “Collective Catering: How to Create a More Sustainable and Healthy Food Model?” seeks to foster dialogue on the current food system — addressing the sector’s economic and social context, legal frameworks, practical and successful case studies, as well as the promotion of research and training programs.

The event, which will take place over four hours of presentations and thematic sessions, is organized by the Torribera Mediterranean Center (TMC), a joint initiative of the University of Barcelona and the Culinary Institute of America. Forum Lab

Mon 3 10:30h - 14:00h Forum Lab Free acces

11:00h

Presentation | .

Presentation of Catalonia World Gastronomy Region 2025

Schedule

11:00h - 11:15h

Presentation | Why do we have the best cuisine in the world? Catalonia, World Region of Gastronomy 2025

11:15h - 11:45h

Presentation | Presentation of key projects for Catalonia World Gastronomy Region 2025

11:45h - 12:00h

Presentation | Conclusions

2025-11-03 11:00 2025-11-03 12:00 Europe/Madrid Presentation of Catalonia World Gastronomy Region 2025 Presentation of Catalonia World Gastronomy Region 2025 Auditorium

Mon 3 11:00h - 12:00h Auditorium Free acces

11:00h

Presentation | . Pastry and bakery

Product demonstration by the Guild School team at the Mondial du Pain

David Hernández Baker Speaker

Roger Vilardosa Baker Speaker

Isaac Galofré Ca l'Arseni Baker Speaker

2025-11-03 11:00 2025-11-03 12:00 Europe/Madrid Product demonstration by the Guild School team at the Mondial du Pain The School of the Gremi de Flequers de la Provincia de Barcelona presents an exclusive demonstration of the products created to represent Catalonia and Spain at the Mondial du Pain, the prestigious international bakery competition.
Bakers Roger Vilardosa, David Hernández, and Isaac Galofré will showcase live the techniques, processes, and formulas used in their creations, highlighting their precision, creativity, and respect for tradition Forum Classroom

Mon 3 11:00h - 12:00h Forum Classroom Free acces

11:30h

Workshop with tasting | .

Applied personality: knowledge and flavour of ‘A Paisaxe que sabe’

Chechu Rey Gunnen Chef Speaker

2025-11-03 11:30 2025-11-03 12:30 Europe/Madrid Applied personality: knowledge and flavour of ‘A Paisaxe que sabe’ This Galician chef will teach us how to rigorously apply the latest technologies used in the food industry, starting with high-quality products from Galicia.
At the end of the session, there will be a tasting of the dishes prepared. Workshop

Mon 3 11:30h - 12:30h Workshop Free acces

12:00h

Presentation | .

The New Catalan Cuisine. Opening speech by Ferran Adrià

Ferran Adrià elBullifoundation Chef Speaker

2025-11-03 12:00 2025-11-03 12:45 Europe/Madrid The New Catalan Cuisine. Opening speech by Ferran Adrià In this talk, Ferran Adrià will take us on a journey through the history of Catalan cuisine, reviewing the different stages and influences that have shaped it over the centuries, right up to the present day. This overview will give us a better understanding of the evolution of our culinary heritage and its richness. Auditorium

Mon 3 12:00h - 12:45h Auditorium Free acces

12:00h

Presentation | . Pastry and bakery

Purity of flavour as the main ingredient

Saray Ruiz Escola de Pastisseria del Gremi de Barcelona Pastry chef Speaker

2025-11-03 12:00 2025-11-03 13:00 Europe/Madrid Purity of flavour as the main ingredient Purity of flavour as the main ingredient Forum Classroom

Mon 3 12:00h - 13:00h Forum Classroom Free acces

12:45h

Presentation with tasting | . Charcuterie

Charcuterie enters the kitchen

Rafa Panatieri Sartoria Panatieri Chef Speaker

Jorge Sastre Sartoria Panatieri Chef Speaker

Marta Borràs dpagès Producer Speaker

Martín Ezpeleta dpagès Producer Speaker

Rafa Peña Gresca & Provisions Gresca Chef Speaker

Oriol Rovira Els Casals* Chef Speaker

Schedule

12:45h - 13:15h

Presentation with tasting | Purebred sausages

Rafa Panatieri Sartoria Panatieri Chef Speaker

Jorge Sastre Sartoria Panatieri Chef Speaker

Marta Borràs dpagès Producer Speaker

Martín Ezpeleta dpagès Producer Speaker

13:15h - 13:45h

Presentation with tasting | Cooking charcuterie

Rafa Peña Gresca & Provisions Gresca Chef Speaker

13:45h - 14:15h

Presentation with tasting | The sublimation of farmhouse sausage

Oriol Rovira Els Casals* Chef Speaker

2025-11-03 12:45 2025-11-03 13:15 Europe/Madrid Charcuterie enters the kitchen Auditorium

Mon 3 12:45h - 13:15h Auditorium Free acces

13:15h

Workshop with tasting | .

Recipes with a taste of the sea: tradition and innovation

Paco Pérez Miramar ** Chef Speaker

Guillem Pérez Miramar ** Maître Speaker

2025-11-03 13:15 2025-11-03 14:15 Europe/Madrid Recipes with a taste of the sea: tradition and innovation In this session, Paco Pérez will cook with Galician products supplied by A Mar es espectacular, a canning company founded by Gemma and Carles Sánchez Llibre, whose goal is to protect the oceans.
At the end of the session, there will be a tasting of the dishes prepared. Workshop

Mon 3 13:15h - 14:15h Workshop Free acces

14:30h

Competition | . Awards and competition

1st National Cooking Competition with Sobrassada de Mallorca PGI from Black Pigs

2025-11-03 14:30 2025-11-03 15:30 Europe/Madrid 1st National Cooking Competition with Sobrassada de Mallorca PGI from Black Pigs The finalists selected by the jury will compete live, preparing dishes with Sobrasada de Mallorca de Porc Negre PGI. And we will find out which dishes are the winners. Auditorium

Mon 3 14:30h - 15:30h Auditorium Free acces

15:00h

Working day | .

The revival of local varieties: unique cuisine

Schedule

15:00h - 15:10h

Presentation | Welcome

15:10h - 15:45h

Presentation | Unearthing oblivion, ancient seeds

15:45h - 16:30h

Round table | Round table

16:30h - 17:00h

Awards | Awards ceremony and closing ceremony

2025-11-03 15:00 2025-11-03 17:00 Europe/Madrid The revival of local varieties: unique cuisine Forum Lab

Mon 3 15:00h - 17:00h Forum Lab Free acces

15:00h

Tasting | .

DO Penedès, the world’s first 100% organic DO

Xavier Barba Entrevins, Wine Fest, Vins de Grop wine-maker Speaker

2025-11-03 15:00 2025-11-03 16:00 Europe/Madrid DO Penedès, the world’s first 100% organic DO In this workshop, attendees will be able to taste a selection of the best organic wines from the DO Penedès.

By Xavier Barba

Forum Classroom

Mon 3 15:00h - 16:00h Forum Classroom Free acces

16:00h

Presentation | . Catalan cuisine around the world

Catalans cooking around the world. The refinement of tradition

Ramon Freixa Ramon Freixa Tradición & Ramon Freixa Atelier Chef Speaker

2025-11-03 16:00 2025-11-03 16:30 Europe/Madrid Catalans cooking around the world. The refinement of tradition Ramon Freixa will show attendees dishes inspired by Catalan cuisine that he offers in Madrid, specifically at his restaurant Tradició. Auditorium

Mon 3 16:00h - 16:30h Auditorium Free acces

16:00h

Workshop with tasting | . Charcuterie

Black pork sobrassada from Mallorca, not Iberian

Xesc Reina Charcutier Speaker

2025-11-03 16:00 2025-11-03 16:45 Europe/Madrid Black pork sobrassada from Mallorca, not Iberian In this workshop, attendees will enjoy a comparative tasting of different types of sobrasada with varying maturation periods, led by the foremost expert on sobrasada, Xesc Reina. Workshop

Mon 3 16:00h - 16:45h Workshop Free acces

16:30h

Presentation | . Catalan cuisine around the world

Catalans cooking around the world. The Nolla model: the path to zero waste

Albert Franch Nolla* Chef Speaker

2025-11-03 16:30 2025-11-03 17:00 Europe/Madrid Catalans cooking around the world. The Nolla model: the path to zero waste In this session, a Catalan living in Helsinki will demonstrate how to create a zero-waste restaurant model, emphasising three pillars: seasonality and maximising the use of ingredients; banning disposable packaging; and composting. Auditorium

Mon 3 16:30h - 17:00h Auditorium Free acces

16:30h

Presentation | . Pastry and bakery

Christmas according to Lluc Crusellas

Lluc Crusellas Eukarya Pastry chef Speaker

2025-11-03 16:30 2025-11-03 17:15 Europe/Madrid Christmas according to Lluc Crusellas Chocolatier Lluc Crusellas will explain his most creative ideas for the Christmas holidays. Forum Classroom

Mon 3 16:30h - 17:15h Forum Classroom Free acces

17:00h

Awards | . Awards and competition

InnoForum Awards

2025-11-03 17:00 2025-11-03 17:15 Europe/Madrid InnoForum Awards InnoForum Awards Auditorium

Mon 3 17:00h - 17:15h Auditorium Free acces

17:00h

Awards | . Awards and competition

Award ceremony for the 1st National Cooking Competition featuring Sobrassada de Mallorca de Cerdo Negro PGI

2025-11-03 17:00 2025-11-03 17:15 Europe/Madrid Award ceremony for the 1st National Cooking Competition featuring Sobrassada de Mallorca de Cerdo Negro PGI Award ceremony for the 1st National Cooking Competition featuring Sobrassada de Mallorca de Cerdo Negro PGI Auditorium

Mon 3 17:00h - 17:15h Auditorium Free acces

17:00h

Workshop with tasting | . Charcuterie

Re-evolution in charcuterie

Xesc Reina Charcutier Speaker

2025-11-03 17:00 2025-11-03 17:45 Europe/Madrid Re-evolution in charcuterie

30 years of provocation and leadership from the Oficis de la Carn Foundation School

Xesc Reina, an internationally renowned charcutier, will reveal all the secrets of cutting-edge charcuterie, accompanied by Josep Dolcet, an expert in the field. Together, they will offer us a unique session on fine charcuterie.
At the end of the session, there will be a tasting of the dishes prepared.

With the collaboration of the Guild of Butchers of Catalonia

Workshop

Mon 3 17:00h - 17:45h Workshop Free admission with advance booking available

17:15h

Presentation | .

From medieval cuisine to haute cuisine

Sergio Torres Cocina Hermanos Torres *** Chef Speaker

Josep Lladonosa Disseminator Speaker

Javier Torres Cocina Hermanos Torres *** Chef Speaker

2025-11-03 17:15 2025-11-03 18:00 Europe/Madrid From medieval cuisine to haute cuisine The Torres brothers, accompanied by their mentor, Josep Lladonosa, will recreate dishes from 700 years ago from traditional Catalan cuisine. Auditorium

Mon 3 17:15h - 18:00h Auditorium Free acces

18:00h

Workshop with tasting | . Charcuterie

Signature charcuterie. The finest Argentine charcuterie.

César Sagario Corte Charcutería Charcutier Speaker

2025-11-03 18:00 2025-11-03 19:00 Europe/Madrid Signature charcuterie. The finest Argentine charcuterie.

César Sagario is coming from Argentina to explain how he has managed to reinterpret and take his country's traditional charcuterie to the highest level.

At the end of the session, there will be a tasting of the dishes prepared. Workshop

Mon 3 18:00h - 19:00h Workshop Free admission with advance booking available

18:00h

Presentation | . Pastry and bakery

Stand out with bespoke chocolate – Valrhona

Sandra Ornelas École Valrhona Pastry Chef Speaker

Eric Ortuño Atelier Founding partner Speaker

Lorena Criollo École Valrhona Pastry Chef Speaker

2025-11-03 18:00 2025-11-03 19:00 Europe/Madrid Stand out with bespoke chocolate – Valrhona Valrhona's two technicians, Sandra Ornelas and Lorena Criollo, together with pastry chef Eric Ortuño, will present Compoz Lab, bespoke chocolate, an online service that allows you to easily create your own flavours. Forum Classroom

Mon 3 18:00h - 19:00h Forum Classroom Free acces

18:15h

Presentation | .

Avant-garde in evolution

Oriol Castro Disfrutar *** Chef Speaker

Mateu Casañas Disfrutar *** Chef Speaker

Eduard Xatruch Disfrutar *** Chef Speaker

2025-11-03 18:15 2025-11-03 19:00 Europe/Madrid Avant-garde in evolution The chefs at Disfrutar will showcase the most representative dishes from the 2025 tasting menu, with their ever-interesting contribution of innovative techniques. Auditorium

Mon 3 18:15h - 19:00h Auditorium Free acces

Tue 04

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10:30h

Presentation | .

Presentation of the Augusta Guide

Pep Nogué Consultant and communicator Speaker

2025-11-04 10:30 2025-11-04 12:00 Europe/Madrid Presentation of the Augusta Guide Presentation of the Augusta Guide, the first restaurant guide that recognises and rewards establishments offering Catalan cuisine. In collaboration with Catalunya World Gastronomy Region 2025. Auditorium

Tue 4 10:30h - 12:00h Auditorium Free acces

10:30h

Working day | .

Pre-EFOOD26 by Elisava 6 Fork

Schedule

10:30h - 10:45h

Presentation | Welcome and opening

Ricardo Bonacho The FORK Organization Co-founder

10:45h - 11:00h

Presentation | EFOOD2025 – EFOOD2026

Sonia Massari FORK Organization Cofouder

Ricardo Bonacho The FORK Organization Co-founder

11:00h - 11:15h

Presentation | New Degree in Design for Food Systems by ELISAVA + CETT

Vinyet Capdet CETT-UB Teacher

Ricardo Bonacho The FORK Organization Co-founder

11:15h - 12:15h

Round table | A conversation between visionary chefs and designers with systemic thinking

Mariana Eidler Barcelona Food Design Lab by Elisava Director

Sonia Massari FORK Organization Cofouder

Ricardo Bonacho The FORK Organization Co-founder

Javier Vergara Forcada I+D Mugaritz Chef

11:00h - 13:15h

Presentation | Live Co-Creation Team

Berta Diana Agrobiomaterials Designer

Lucía Sanchis Elisava Designer

Raquel Llaberia Elisava Teacher

12:15h - 13:15h

Round table | Performative round table: provocations for the future of food. Share radical and visionary ideas, engaging in dialogue with the audience.

Vinyet Capdet CETT-UB Teacher

Julia Solsona i Rocabert Europastry Pastry and chef

Juan Manuel Humbert Makeat CEO & Cofounder

Mariana Eidler Barcelona Food Design Lab by Elisava Director

Sonia Massari FORK Organization Cofouder

Ricardo Bonacho The FORK Organization Co-founder

13:30h - 14:00h

Presentation | Presentation of the results of live co-creation

Berta Diana Agrobiomaterials Designer

Lucía Sanchis Elisava Designer

Raquel Llaberia Elisava Teacher

2025-11-04 10:30 2025-11-04 14:00 Europe/Madrid Pre-EFOOD26 by Elisava 6 Fork When designers and chefs sit down at the same table, the future of food changes.

What happens when a chef's knowledge meets a designer's vision? When the gastronomic experience intersects with systemic thinking, innovation, and creativity?

Pre-EFOOD2026 is that meeting point: the space where fairer, more sustainable, and more inspiring food futures begin to take shape. This unique event celebrates the collaboration between chefs and designers, two professions that, when brought together, have the power to transform food systems and make them healthier, more inclusive, more sustainable, and more meaningful.
It's not just about collaborating: it's about co-creating. And doing so now is urgent.

Born out of the new Degree in Design for Food Systems at ELISAVA and CETT-UB, the event presents an emerging professional profile: the creative food systems strategist, a figure capable of moving from science to culture, from logistics to innovation, integrating perspectives and building solutions with real impact. On stage, chefs, designers, and change agents will share ideas and provocations about the role of food design in today's world.
At the heart of the event—and in front of the audience—creative teams will transform these visions in real time: edible prototypes, speculative concepts, immersive rituals, and future-oriented experiences. The result will be a living gallery, a space to savor, reflect, and imagine what food design can become.

EFOOD is an initiative of FORK—Food Design for Opportunities, Research, and Knowledge—dedicated to promoting critical reflection, transdisciplinary thinking, and creative experimentation around the future of food systems. It is conceived as a platform for encounters, projects, and actions that brings together designers, chefs, scientists, farmers, activists, artists, and specialists from multiple disciplines, with the common purpose of imagining and designing fairer, more sustainable, and healthier food futures. Since its inception, EFOOD has sought to challenge dominant paradigms and explore the role of design as a transformative tool in the relationship between food, people, and the planet.

Forum Lab

Tue 4 10:30h - 14:00h Forum Lab Free acces

10:45h

Workshop with tasting | .

The cuisine that defines us

Arnau París bonÀrea Chef Speaker

2025-11-04 10:45 2025-11-04 11:30 Europe/Madrid The cuisine that defines us The cuisine that defines us Workshop

Tue 4 10:45h - 11:30h Workshop Free acces

12:00h

Presentation with tasting | .

700 years of the Book of Sent Soví

Schedule

12:00h - 12:20h

Presentation with tasting | Squid ‘Sosenga’ with mushroom sauce

Tània Doblas La Sosenga Chef

Marc Pérez La Sosenga Chef

12:20h - 12:50h

Presentation with tasting | The “letugat”

Javier Martínez Castell de Perelada * Chef

12:50h - 13:10h

Presentation with tasting | Almadroc & jurvert

Raül Balam Moments * Chef

13:10h - 13:30h

Presentation with tasting | “Llenques” cheese

Gessamí Caramés Meleta de Romer Chef

2025-11-04 12:00 2025-11-04 13:30 Europe/Madrid 700 years of the Book of Sent Soví Four chefs will prepare four recipes from the Sent Soví cookbook live. At the end of the activity, there will be a tasting of the dishes. Auditorium

Tue 4 12:00h - 13:30h Auditorium Free acces

12:00h

Workshop with tasting | .

Wild flavour

Jordi Vilà Alkimia * Chef Speaker

2025-11-04 12:00 2025-11-04 13:00 Europe/Madrid Wild flavour In recent years, Jordi Vilà has spearheaded new approaches to game meat, with dishes that combine tradition and innovation, such as game escudella. This session is part of the Game Meat Promotion Plan of the Department of Agriculture, Livestock, Fisheries and Food of the Government of Catalonia.
At the end of the session, there will be a tasting of the dishes prepared. Workshop

Tue 4 12:00h - 13:00h Workshop Free acces

13:00h

Competition | . Pizza

Pizza Bit Competition Spain

2025-11-04 13:00 2025-11-04 18:45 Europe/Madrid Pizza Bit Competition Spain The second phase of the Pizza Bit Competition will take place at Gastronomic Forum Barcelona, before the grand final. This competition is open to the best pizza chefs and aims to choose the Dallagiovanna Pizza Ambassador Spain 2026-2027. It is a unique opportunity to gain professional visibility and become part of an international community dedicated to excellence in pizza. Forum Classroom

Tue 4 13:00h - 18:45h Forum Classroom Free acces

13:30h

Workshop with tasting | . The new tradition

The new tradition

Schedule

13:30h - 14:00h

Workshop with tasting | The young cuisine of Ponent

Àngel Esteve Sisè Chef

14:00h - 14:30h

Workshop with tasting | The reinvention of surf and turf

Arnau Muñío Direkte Chef

2025-11-04 13:30 2025-11-04 14:30 Europe/Madrid The new tradition Free admission activity. To guarantee a place in this activity, advance booking is recommended. The booking fee is €5 (VAT included) Workshop

Tue 4 13:30h - 14:30h Workshop Free admission with advance booking available

13:30h

Presentation | .

Merging horizons: travel influences in Lasarte

Paolo Casagrande Lasarte *** Chef Speaker

2025-11-04 13:30 2025-11-04 14:15 Europe/Madrid Merging horizons: travel influences in Lasarte In this session, Paolo Casagrande will prepare dishes inspired by his travels to discover different cuisines around the world. Auditorium

Tue 4 13:30h - 14:15h Auditorium Free acces

15:00h

Working day | .

THE LOBBY. Hotel & Gastro Talks

Schedule

15:00h - 15:10h

Working day | Welcome

15:10h - 15:25h

Presentation | Master Talks – Paco Morales

Paco Morales Noor Restaurant*** Chef

15:25h - 15:55h

Round table | Multitalk 1

16:00h - 16:15h

Presentation | Master Talks – Will Browning

Will Browing The Sustainable Restaurant Association Head of growht

16:15h - 16:30h

Presentation | Master Talks – Juan Carlos Padrón

Juan Carlos Padrón El Rincón ** Chef

16:30h - 17:00h

Round table | Multitalk 2

17:15h - 17:30h

Presentation | Master Talks – Fernando Turnes and Víctor Caride

Fernando Turnes Royal Hideaway Corales Resort Director

Víctor Caride Royal Hideaway Corales Resort Director F&B

17:30h - 18:00h

Round table | Multitalk 3

18:00h - 18:15h

Presentation | Master Talks – Javier Maseda

Javier Maseda Maseda Studio Director

18:15h - 19:00h

Awards | Awards Ceremony: Best F&B, Best Gastronomic Hotel, and Best Lobby

2025-11-04 15:00 2025-11-04 19:00 Europe/Madrid THE LOBBY. Hotel & Gastro Talks First edition of THELOBBY – HOTEL & GASTRO TALKS, a pioneering event that will bring together the leading figures in the hotel and gastronomy industries on the same stage.

Organised by Food Design Company, the event is endorsed by AIDABE (Association of Food and Beverage Directors of Spain, Portugal and LATAM) and Gastronomic Forum Barcelona, a guarantee of the utmost rigour and visibility in the sector. Forum Lab

Tue 4 15:00h - 19:00h Forum Lab Free acces

16:00h

Workshop with tasting | . The new tradition

The new tradition II

Schedule

16:00h - 16:30h

Workshop with tasting | A contemporary vision on Catalan cuisine

Víctor Torres Quirat * Chef

16:30h - 17:00h

Workshop with tasting | Revival of traditional Catalan cooking techniques

Oriol Lagé L'Anxova Divina Chef

2025-11-04 16:00 2025-11-04 17:00 Europe/Madrid The new tradition II Free admission activity. To guarantee a place in this activity, advance booking is recommended. The booking fee is €5 (VAT included) Workshop

Tue 4 16:00h - 17:00h Workshop Free admission with advance booking available

16:00h

Presentation | .

Creative impulse

Jordi Cruz ABaC *** Chef Speaker

2025-11-04 16:00 2025-11-04 16:30 Europe/Madrid Creative impulse Chef Jordi Cruz will showcase a selection of the best dishes currently on his menu, always contributing creative ideas and innovative techniques. Auditorium

Tue 4 16:00h - 16:30h Auditorium Free acces

16:30h

Presentation | .

Evoking art in the kitchen

Martina Puigvert Les Cols ** Chef Speaker

Carlota Puigvert Les Cols ** Pastry Chef Speaker

Clara Puigvert Les Cols ** Maître Speaker

2025-11-04 16:30 2025-11-04 17:00 Europe/Madrid Evoking art in the kitchen The Puigvert sisters will explain the close relationship between Les Cols' cuisine and its natural surroundings in La Garrotxa. Auditorium

Tue 4 16:30h - 17:00h Auditorium Free acces

17:00h

Presentation | . Pastry and bakery

Traditional sweets in the new Catalan pastry shop

Schedule

17:55h - 18:10h

Presentation | The mille-feuille

Toni Vera Canal - Mervier Pastry Chef

Sergi Vela Sergi Vela Pastisser-Xocolater Pastry Chef

17:10h - 17:25h

Presentation | The “coca de llardons”

Ester Roelas Ester Roelas. Escola de Pastisseria Pastry Chef

Jordi Farrés Culinary Institute Barcelona (CIB) Pastry Chef

17:25h - 17:40h

Presentation | Swiss roll

Anna Katherina Aula Canal Pastry Chef

Paula Domènech Boiron Pastry Chef

17:40h - 17:55h

Presentation | The “Mona de Pasqua” (

Lluis Costa Vallflorida Xocolaters Pastry Chef

Adrià Rodon Culinary Institute Barcelona Pastry Chef

18:10h - 18:25h

Presentation | The “pijama”

Ricard Martínez RicMaiz Estudio Pastry Chef

2025-11-04 17:00 2025-11-04 18:30 Europe/Madrid Traditional sweets in the new Catalan pastry shop Toni Vera (Canal-Mervier), Sergi Vela (Sergi Vela Pastisser-Xocolater), Rafa Delgado (Grup Nandu Jubany), Ricard Martínez (RicMaiz, Estudio), Ester Roelas (Escola de Pastisseria), Jordi Farrés (Culinary Institute Barcelona), Anna Katherina (Aula Canal), Paula Domènech (CETT-UB), Lluís Costa (Vallflorida Xocolaters) and Adrià Rodón (Culinary Institute Barcelona) will show us how some of the traditional sweets are made in the new Catalan pastry shop. Auditorium

Tue 4 17:00h - 18:30h Auditorium Free acces

17:45h

Workshop with tasting | . The new tradition

The new tradition III

Schedule

17:45h - 18:15h

Workshop with tasting | Authenticity and flavour in the heart of the Raval district

Toni Romero Suculent Chef

18:15h - 18:45h

Workshop with tasting | Creativity from tradition

Fran Baixas Franca Chef

Gianmarco Greci Franca Chef

Josh McCarty Franca Chef

2025-11-04 17:45 2025-11-04 18:45 Europe/Madrid The new tradition III Free admission activity. To guarantee a place in this activity, advance booking is recommended. The booking fee is €5 (VAT included) Workshop

Tue 4 17:45h - 18:45h Workshop Free admission with advance booking available

18:30h

Awards | . Awards and competition

Award ceremony for the Best Artisan Panettone in Spain 2025 competition

2025-11-04 18:30 2025-11-04 19:00 Europe/Madrid Award ceremony for the Best Artisan Panettone in Spain 2025 competition Award ceremony for the Best Artisan Panettone in Spain 2025 competition Auditorium

Tue 4 18:30h - 19:00h Auditorium Free acces

Wed 05

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10:30h

Round table | .

Catalan Cuisine Symposium

Schedule

10:30h - 10:35h

Round table | Presentation of the Symposium

Marc Casanovas Writer and food journalist

10:35h - 11:00h

Presentation | Inaugural lecture. Catalan cuisine today: living tradition or cultural fossil?

Toni Massanés Fundació Alicia Director

11:00h - 11:30h

Presentation | Presentation of the Catalan Cuisine Brand

11:45h - 12:45h

Round table | Round table discussion. Teaching

Vinyet Capdet CETT-UB Teacher

Jenny Mieres Chef

Sergi de Meià Fundació Coma de Meià Chef and Director

Susana Aragón Parc Agrari del Baix Llobregat Chef

13:00h - 14:00h

Round table | Round table. Prescribing

Mikel Iturriaga El Comidista - El País Journalist

Maite Escribà @topcatalanrestaurants Content creator

Judit Càlix CUINA Director

Paula Molés Catalunya Ràdio Journalist

16:00h - 17:00h

Round table | Round table discussion. Surviving

Jordi Vilà Alkimia * Chef

Maria Nicolau Chef

Albert Molins La Vanguardia Journalist

Martí Sales Writer, translator and musician

17:00h - 18:00h

Round table | Round table discussion. Identity

Mateu Villaret Masia Chef

Marco Bolasco Topic Edizioni Journalist

Óscar Caballero Journalist and writer

Colman Andrews Writer

18:00h - 18:15h

Round table | Closing of the Symposium

2025-11-05 10:30 2025-11-05 18:00 Europe/Madrid Catalan Cuisine Symposium 1st Catalan Cuisine Symposium. In collaboration with Catalunya World Region of Gastronomy. Forum Lab

Wed 5 10:30h - 18:00h Forum Lab Free acces

10:30h

Presentation | . Awards and competition

Presentation of the Barcelona Slow Food Guide 2026 and presentation of the 4th Gastronomic Responsibility Awards

2025-11-05 10:30 2025-11-05 12:00 Europe/Madrid Presentation of the Barcelona Slow Food Guide 2026 and presentation of the 4th Gastronomic Responsibility Awards Presentation of the Barcelona Slow Food Guide 2026 and presentation of the 4th Gastronomic Responsibility Awards Auditorium

Wed 5 10:30h - 12:00h Auditorium Free acces

11:00h

Workshop with tasting | . Iconic recipes of Catalan cuisine

Iconic dishes of Catalan cuisine 1

Carles Gaig Restaurant Gaig Chef Speaker

Josep Masó Fonda Balmes Chef Speaker

Marc Ribas La Taverna del Ciri Chef Speaker

Schedule

11:00h - 11:30h

Workshop with tasting | Cod “a la grandi colloni”

Carles Gaig Restaurant Gaig Chef Speaker

11:30h - 12:00h

Workshop with tasting | The sea and mountain

Josep Masó Fonda Balmes Chef Speaker

Alfred Romagosa Fonda Balmes Maître

12:00h - 12:30h

Workshop with tasting | Stuffed squid

David Andrés Via Veneto * Chef

Pere Monje Via Veneto * Maître

2025-11-05 11:00 2025-11-05 12:30 Europe/Madrid Iconic dishes of Catalan cuisine 1 Chefs Carles Gaig, Jose M. Masó and Marc Ribas will teach participants how to prepare iconic dishes that are in danger of disappearing, such as Bacalao a la grandi colloni (cod), chicken with lobster, and Cim i tomba (braised pork with tomatoes).
After the sessions, participants will be invited to taste the dishes prepared. Workshop

Wed 5 11:00h - 12:30h Workshop Free admission with advance booking available

11:30h

Competition | . Pastry and bakery

The Baker 2025 Competition

2025-11-05 11:30 2025-11-05 12:45 Europe/Madrid The Baker 2025 Competition Third edition of the national award organised by the Baking School Barcelona Sabadell of the Guild of Bakers of the Province of Barcelona. The aim of the competition is to recognise and promote the baking profession, rewarding professionals who demonstrate the best mastery of different baking and pastry techniques, as well as contributing new ideas and demonstrating business management skills. Forum Classroom

Wed 5 11:30h - 12:45h Forum Classroom Free acces

12:00h

Awards | . Awards and competition

Cuiner Gastronomic Forum Barcelona 2025 Award

2025-11-05 12:00 2025-11-05 13:15 Europe/Madrid Cuiner Gastronomic Forum Barcelona 2025 Award 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. Six candidates, pre-selected through online voting and the criteria of a specialized jury, cook live a dish that identifies them and summarizes their cuisine. Auditorium

Wed 5 12:00h - 13:15h Auditorium Free acces

13:00h

Presentation | . Pastry and bakery

José Roldan, World Baker 2025

2025-11-05 13:00 2025-11-05 14:00 Europe/Madrid José Roldan, World Baker 2025 José Roldan, World Baker 2025 Forum Classroom

Wed 5 13:00h - 14:00h Forum Classroom Free acces

13:00h

Workshop with tasting | . Iconic recipes of Catalan cuisine

Iconic dishes of Catalan cuisine 2

Nandu Jubany Can Jubany * Chef Speaker

David Andrés Via Veneto * Chef Speaker

Marc Gascons Els Tinars * Chef Speaker

Schedule

13:30h - 14:00h

Workshop with tasting | Cim i tomba

Marc Ribas La Taverna del Ciri Chef

13:00h - 13:30h

Workshop with tasting | “Escudella i carn d’olla”

Nandu Jubany Can Jubany * Chef Speaker

14:00h - 14:30h

Workshop with tasting | “Suquet”

Marc Gascons Els Tinars * Chef Speaker

Eduard Gascons Els Tinars * Chef

2025-11-05 13:00 2025-11-05 14:30 Europe/Madrid Iconic dishes of Catalan cuisine 2 In this workshop, three Michelin-starred chefs will prepare three essential dishes from traditional Catalan cuisine live: escudella i carn d'olla, zarzuela and suquet de pescado. At the end of the session, there will be a tasting of the dishes prepared. Workshop

Wed 5 13:00h - 14:30h Workshop Free admission with advance booking available

13:15h

Presentation | . Catalan cuisine around the world

Catalan chefs around the world. From Maresme to Tokyo

Mateu Villaret Masia Chef Speaker

2025-11-05 13:15 2025-11-05 13:45 Europe/Madrid Catalan chefs around the world. From Maresme to Tokyo What Catalan cuisine is eaten in Japan? Mateu Villaret will tell us all about it in this session and prepare some of the dishes from his restaurant's menu. Auditorium

Wed 5 13:15h - 13:45h Auditorium Free acces

13:45h

Presentation | . Pastry and bakery Catalan cuisine around the world

Catalan chefs around the world. The pastry chef revolutionising Mexico

Xano Saguer Çuina MX Pastry Chef Speaker

2025-11-05 13:45 2025-11-05 14:15 Europe/Madrid Catalan chefs around the world. The pastry chef revolutionising Mexico In this session, Xano Saguer will show us the sweets he makes in Mexico. Auditorium

Wed 5 13:45h - 14:15h Auditorium Free acces

15:45h

Awards | . Awards and competition

Josep Mercader Awards 2025

2025-11-05 15:45 2025-11-05 16:30 Europe/Madrid Josep Mercader Awards 2025 The Josep Mercader Awards aim to recognise individual or collective work, sometimes carried out over a lifetime. They recognise the work or legacy that these individuals have achieved or left behind in different sectors of activity and in various social, economic and professional fields related to gastronomy. The categories are: Cooking, Dining Room, Wine, Producer (agricultural and fishing sector), Training, Dissemination, Trade and Sustainable Food. Auditorium

Wed 5 15:45h - 16:30h Auditorium Free acces

16:30h

Awards | . Awards and competition

10th Plat Favorit dels catalans: Which dish best represents Catalan cuisine?

2025-11-05 16:30 2025-11-05 17:15 Europe/Madrid 10th Plat Favorit dels catalans: Which dish best represents Catalan cuisine? Catalunya Regió Mundial de la Gastronomia and CUINA magazine will reveal the semi-finalists for this year's Plat Favorit dels Catalans (Catalans' Favourite Dish). This initiative seeks to identify the dish that best represents the essence of Catalan cuisine. From among 15 initial proposals, the four emblematic dishes that go through to the semi-finals are chosen by popular vote via the website platfavorit.cuina.cat. The event will begin with a four-way conversation between some of the participating chefs, entitled: ‘From bread with tomato to calçots: the symbol of a country at the table’, a reflection on how traditional dishes explain our culture, territory and identity. Auditorium

Wed 5 16:30h - 17:15h Auditorium Free acces

17:15h

Presentation | .

Fontané, a restaurant in the heights

Joan Roca El Celler de Can Roca *** - Restaurant Fontané Chef Speaker

2025-11-05 17:15 2025-11-05 18:00 Europe/Madrid Fontané, a restaurant in the heights In this session, chef Joan Roca will explain the dishes they prepare at the Fontané restaurant, which pays tribute to his mother. Auditorium

Wed 5 17:15h - 18:00h Auditorium Free acces

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