Schedule

In collaboration with the Università della Pizza Italiana del Mondo, GFB will host the Spanish national championship Pizza por Pasión.

Professional pizza chefs from all over Spain will compete for this prized award. The aim of the competition is to recognize the gastronomic level of pizza, to promote the pizza maker’s profession and to promote quality pizza.

To open the ForumLab, Jorge Guitian will give a keynote speech on the Generation 90, one of the main themes of the Gastronomic Forum Barcelona 2024.

How can we bring more sustainable agricultural production to people's tables? We talked to chef María Nicolau and the people in charge of some of the agricultural parks around Barcelona.

Presentation of Catalonia World Gastronomy Region 2025

Is it possible to make vegan pastries, without added sugars and gluten-free? Lucila Canero will show us that it is in this workshop where you will be able to taste all the desserts she makes.

This round table will discuss the important topic of digitalisation in the hotel and catering sector.

The Disfrutar chefs will unveil in this session the creative proposals of what is considered the best restaurant in the world.

Four renowned chefs will debate the present and future of Catalan cuisine.

Vineyard and orchard producers talk to Juancho Martini, chef of the vegetable restaurant Fat Veggis about the effects of climate change on gastronomy.

Chefs and experts will reflect on the value of social commitment in the restaurant sector

The renowned and award-winning pastry chef Raúl Bernal will create some of Lapaca's most successful cakes in this workshop with a tasting afterwards.

The media chef will present his vision of Catalan cuisine by cooking the most representative dishes he prepares at La Taverna del Ciri.

The people at Teòric, one of Barcelona's most emblematic bistrots, talk to Jaume Casado, saffron producer, about how modern Catalan cuisine can be made with local and seasonal products.

Six social projects that contribute to making a fairer world possible through cuisine, presented by their promoters, four professionals committed to their environment..

These 5 experts in different fields will discuss the hot topic of work-life balance in a sector in which it is no easy task. The objective: the well-being of people.

These two talented chefs, Sara and Jorge, will prepare live some of their already iconic dishes which can be tasted at the end of the workshop.

One of the world's best pizza chefs will reveal some of his best kept secrets.

Quim Casellas, a chef with a Sol Repsol who is committed to sustainability, talks to Cristina Caparrós, a local fishing activist.

Joké, as she is known to everyone, will cook some of her most emblematic dishes live.

What happens when you are part of the generation that will go on to replace their parents or teachers at the head of the business? How do these young people experience it? In this debate we will hear from all of them.

A session in which you can learn all the secrets of Korean cuisine from these two famous chefs who have their restaurant in the heart of Los Angeles. Final tasting.

The two Figurato brothers will show us live how they make their now famous pizzas.

Presentation of the Mirazur R&D space:

In 2020, Mauro Colagreco began investing in research and development (R&D) with the creation of a fully dedicated unit. 

It is now a fundamental pillar of innovation in its macrocosm and especially within the MIRAZUR*** microcosm.

By bringing together a range of fundamental and applied research activities, the R&D department aims to produce new knowledge, invent new models and improve existing ones, in order to contribute more and more and better to the objectives of sustainable development.

In this session we will learn about their work from some members of the team itself: Laura Colagreco, Eleonora Tubiani, Paloma Boitier, Alessandro di Tizio and Diego Rey.

In collaboration with the Università della Pizza Italiana del Mondo, GFB will host the Spanish championship Pizza por Pasión.

Professional pizza chefs from all over Spain will compete for this prized award. The aim of the competition is to recognize the gastronomic level of pizza, to promote the pizza maker’s profession and to promote quality pizza.

Small producers from the city of Barcelona explain their work and present their products while CETT students transform them by cooking them.

Ten magnificent exponents of young gastronomy will take the stage to explain their successful business models.

Four great exponents of contemporary Catalan cuisine such as Artur Martínez (Aürt*) Nandu Jubany (Can Jubany*), the Juncà brothers (Ca l'Enric*) and Albert Rauriich (Dos Pebrots, Barcelona) will cook live one of their most emblematic dishes that visitors will be able to taste when each of them finishes their demonstration.

Four great exponents of contemporary Catalan cuisine such as Marc Gascons (Els Tinars*), Borja Sierra (Granja Elena), Joel Castañé (La Boscana) and Víctor Quintillà & Mar Gómez (Lluerna*) will cook live one of their most emblematic dishes that visitors will be able to taste when each of them finishes their demonstration.

The people at Espai Puntal, in the Ribera neighbourhood, are clear: to be sustainable in the restaurant industry, a circular economy must be applied to reuse resources and even waste. They talk about it with two protagonists of this necessary change.

It is true that we have to reduce animal protein to combat climate chaos and pulses are a good alternative, much more sustainable. We talk about it and cook them for you in this workshop.

This presentation will focus on how the vertical integration model and bonÀrea's commitment to the territory and the environment allow us to offer fresh, quality, local food. It will show how efficiency in each step of the food chain contributes to a more sustainable cuisine, with less waste and more respect for the natural environment. Attendees will be able to see in action how delicious dishes can be prepared and tasted using ingredients managed under this circular model.

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Cuina magazine will reveal the favourite seafood dish of Catalans. It has been chosen by the readers and followers of the publication, from among 12 initial proposals, through voting at platfavorit.cuina.cat. Before the grand finale, the event begins with a talk entitled ‘The sublimation of the beach bar. Evolution of cuisine by the sea’ with Nandu Jubany.

Presentation of the Cluster and brief presentation of the Circularfood, RqueR and Mediterrani projects.

How are pizzas considered some of the best in Europe made? The Demaio brothers will explain.

The Josep Mercader Awards are intended to recognize the work, individual or collective carried out, sometimes throughout a lifetime. They are the recognition of the work or legacy that these people have done or leave in different sectors of activity and in different social, economic and professional fields, related to gastronomy.

The categories are: Cuisine, Room, Wine, Producer (Countryside and Fishing sector), Training, Trade and Sustainable Restaurant.

The Galician chef will show some dishes made with the best products from A Coruña. The audience will have the opportunity to taste them at the end of the workshop.

Round table where the aspects of the Mediterranean diet and the project requested related to it will be debated, exposing both health and environmental benefits and market trends regarding the change of diet in the population.

Marc Ribas has changed the focus of his Taverna del Ciri in Terrassa and now speaks of a dynamic menu that is much more in tune with the territory and the seasons.

In this session we will be able to discover the spectacular and admired sweet cuisine that Alfredo prepares together with Albert Adrià at the Enigma restaurant.

What are the best ingredients for making pizzas? Jorge Sastre and Rafa Panatieri will reveal them in this session. 

These two representatives of Catalan cuisine in Barcelona will prepare some of their most emblematic dishes live. Tasting after the session.

he Escola de Pastisseria del Gremi de Barcelona will present the awards for Best Artisan Panettone in Spain and Best Chocolate Panettone 2024.

The restaurant of the future will fuse haute cuisine with sustainable innovation, using possible cooking systems such as solar or even energy generated by the movement of the human body.

This space will elevate the gastronomic ritual with an interactive and sensorial design, optimising every energy resource through intelligent systems.

Diners will experience an immersive culinary journey, where technology and nature intertwine to offer exquisite and sustainable dishes, redefining the concept of luxury and sustainability in the restaurant industry.

Farm FabLab is an innovative R&D project of Plat Institute, exploring creative solutions to achieve food and energy sovereignty. Launched in 2023, this project is dedicated to addressing crucial challenges such as energy independence, waste management and circular design, with the aim of building more sustainable and resilient systems.

At Farm FabLab we are starting small, growing our own fruit and vegetables, and transforming waste into new materials. Examples include recycling glass bottles and reusing plastics to create functional design items. Organic waste is used to make compost and innovative biomaterials that give value to our waste.

Join us as we delve deeper into the development of the project to share key insights from the research and discuss how these approaches can contribute to a more sustainable future for food and energy systems.

Presentation of the Slow Guide Barcelona 2025 and presentation of new plaques to Km0 restaurants

Second edition of the award organised by the Baking School Barcelona Sabadell of the Gremi de Flequers de la Provincia de Barcelona.

Timetable:

11.00h Presentation of candidates, buffets and juries.

11.30 a.m. Jury deliberation and interview of finalists

11.50 am The Baker Awards Ceremony

Jury:

Yohan Ferrant - Director Baking School Barcelona Sabadell
Mª Cruz Barón - Sots directora Baking School Barcelona Sabadell
Xavier Barriga - Turris
Daniel Ramos - La Cremita
David Hernandez - Baking School Barcelona Sabadell
Sylvain Herviaux - MOF 2011
Matt Valette - Baking School Barcelona Sabadell
Enric Badia - Forn Elias

Participants:

Diego Marín - Pandemonium
Fran Zaragoza - Masa Mare
Georgina Reinares - Panadería Barrihuelo
Martí Alemany - Forn de la Rambla
Antonio García - Panem

Withstanding the pressure of tourism in Barcelona and continuing to offer good traditional, local gastronomy is an increasingly difficult challenge. The guys at a small neighbourhood restaurant, La Sosenga, are managing to do just that.

EFOOD is a forum where academics and experts in design and gastronomy, as well as from the food industry, collaborate in a transdisciplinary way to examine the behaviour of food systems. Rethinking, rethinking and redesigning food systems, making them more inclusive, equitable and sustainable may seem like an insurmountable challenge, but in reality there are concrete actions that designers can take.

Jordi Roca will take the stage of the Auditorium to prepare live some of the iconic desserts of the Celler de Can Roca. 

Food design, better known as food design, is probably one of the most exciting and unknown subjects in the world of design. Its uniqueness lies in the fact that it uses food as its main working tool. The need to transform the food system and move it towards more sustainable models has been the trigger for the emergence of new professionals specialised in developing projects that help to improve the food chain and consumption habits in more efficient models.

In this book, three food design experts present a guide that serves as a tool for consulting, contrasting information, finding answers, reformulating questions and opening up new expectations in a discipline that is in constant ferment.

Three great chefs will discuss the present and future of haute cuisine. Moderated by journalist Cristina Jolonch.

Quality, local pizza is here to stay in Barcelona. Much of the credit for this is due to La Balmesina, which has been on all the lists of the best pizzerias in Europe and the world for years.

After the crisis in the bakery sector over the last decade, customers are becoming increasingly demanding. The sector is in transition and is committed to enhancing the quality of its products: long fermentation breads, the use of sourdough, the use of bio-diversity flours, excellent pastries with high quality products and innovative formats, and of course savoury snacks, as well as the pairing of breads in the world of gastronomy.

Young people are increasingly interested in training and in the use of new techniques to implement them in the bakery business, as a model for the future.

In this talk, we will have the opportunity to listen to the opinion of these young speakers who are creating trends in the sector.

Renowned chef Osman Sezener, who brought Istanbul's cuisine to haute cuisine for the first time, and the great chef Sine Özler will showcase the true cuisine of their country, Turkey, on the stage of the Auditorium.

Cooking by living in the present, looking to the past and respecting the future.

The Cuiner Gastronomic Forum Barcelona award, which was created in 2009, recognises the work of emerging chefs who offer quality culinary proposals, using local products, and who are committed to sustainable cuisine.

During the event, six candidates pre-selected through online voting and the criteria of a specialised jury, cook live a dish that identifies them and summarises their cuisine.

In collaboration with La Vanguardia.

What impact can the digitisation of spaces have? Kitchens in restaurants of the future will integrate manual, mechanical and digital systems to enhance the culinary experience and optimise waste management. Mechanical tools will perform repetitive tasks, allowing users to focus on creativity, while digital interfaces will provide real-time guidance on recipes, ingredient usage and nutritional needs. Sustainability will be key, with smart systems automating the sorting and transformation of food waste into compost, energy or new materials. These kitchens will optimise resources, reduce waste and create an efficient and environmentally friendly dining experience.

Can food work as a tool for social inclusion and help solve the problems of people's migration and integration? We will discuss this with Funcació Mescladís and ESADE Barcelona.

Makeat has created and implemented the Food Thinking methodology, which applies creativity strategies and techniques applied to the gastronomic sector, such as digital design, rapid prototyping technology and collaboration with experts in different areas. This approach has enabled the creation of numerous innovative and attractive products and experiences for users.