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HOreca AWARDS

Recognition to the industry

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The Horeca Awards 2026 are the industry awards that recognise the ongoing revolution and honour business excellence, product innovation, and leading professionals in the hospitality sector.

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PARTICIPATION RULES

Main partner:

Sponsor:

Award categories

BEST HORECA CONCEPT

The best business models that have developed an innovative hospitality concept will be recognised in:

  • Organised catering
  • Independent Catering
  • Hotel F&B
  • Contract Catering
BEST HORECA PROJECT

The best Horeca projects will be recognised in the following categories:

  • Interior Design Project
  • Kitchen Project
BEST HORECA PRODUCT

The best products or services that provide solutions or improvements to the industry will be recognised in*:

  • Restaurama
  • Fully Equiped
  • Coffee, Bakery & Pastry
  • Tech
  • Setting & Atmosphere
BEST HORECA PROFESSIONAL

A professional who has contributed to the growth and transformation of the sector will also be recognised.

The Best Horeca Product category is exclusive to exhibiting companies at Alimentaria + Hostelco.

Key dates

Submission of Applications

SEPTEMBER, 16th 2025

Registration
until

JANUARY, 16th 2026

Announcement of finalists

FROM FEBRUARY, 25th 2026

Awards ceremony

24 MARCH 2026

PARTICIPATION RULES
REGISTRATION FORM

Finalists for this edition

CONCEPT

CONTRACT CATERING Award

Finalists

Project:

Las Personas como ingrediente

Project:

Catálogo de platos texturizados de 5ª gama para personas con disfagia

Project:

Rexcatering, por un consumo inteligente de nuestros alimentos

PROJECT

BHP KITCHEN PROJECT Award

Finalists

Project:

Taberna los Gabrieles

Project:

Afterlife FoodHub, container gastronómico para eventos de gran escala

CONCEPT

BHC ORGANISED CATERING Award

Finalists

Project:

Beata Pasta Concepto

Project:

Garden Pizza

Project:

UDON Asian Food: Modelo de restauración de éxito

PRODUCT

BHP TECH Award

Finalists

Project:

CoverManager: Ecosistema 360° para Gastronomía y Ocio

Project:

Proppos: IA y visión artificial para digitalizar procesos clave del sector HORECA

Project:

Square Handheld

CONCEPT

BHC INDEPENDENT CATERING Award

Finalists

Project:

Bergara bar 75 años

Project:

Umániko – El Sabor de la Diversidad

Project:

La barra del Indiano

CONCEPT

HOTEL F&B Award

Finalists

Project:

Entrecamps

Project:

Umániko

Project:

Speak Isa

PROJECT

BHP INTERIOR DESIGN PROJECT Award

Finalists

Project:

Starbucks Bernabéu

Project:

Gastrosense: rediseño emocional del restaurante SUMMUM basado en datos e IA

Project:

Taberna Los Gabrieles

PRODUCT

BHP RESTAURAMA Award

Finalists

Project:

Don Vincenzo – Panettone al Burro di Bufala con Cioccolato e Fichi del Cilento

Project:

Destapa el cambio

Project:

La nueva Charcutería del MAR

PRODUCT

BHP FULLY EQUIPED Award

Finalists

Project:

iHexagon – Máxima calidad en el  menor tiempo posible

Project:

EVEREO®: la nevera caliente para conservar a temperatura de servicio

Project:

Horno mixto compacto Convotherm mini pro

PRODUCT

BHP BAKERY & PASTRY Award

Finalists

Project:

Nueva amasadora Spiral EVO Smart

Project:

Iberital VISTA

Project:

Watercut RX

PATRON

The Horeca Awards feature a jury made up of renowned professionals from various areas of the sector, under the patronage of Eva Ballarín.

Eva Ballarín

International speaker, researcher and analyst specialised in HORECA trends
Instagram Linkedin

JURY
Horeca Awards 2026

Ana Turon

Director of the magazine ‘Collective Restoration’

Linkedin

Agustí Tena

General Manager 365 Obrador

Linkedin

Belén Castro

Ex COO of McDonald’s

Linkedin

Juan Antonio Medina

Chef Ejecutivo of Mabel Hospitality

Linkedin

Gabriel Morell

COO Senator Hotels & Resorts

Linkedin

Marta Cebrian

MCL Food Consulting Founder

Linkedin

Marta Renovales

ProfesionalHoreca.com Director

Linkedin

Nino Redruello

Partner and chef of Familia La Ancha

Linkedin

Rebeca Muñoz

CEO and partner at Livit Design

Linkedin

Winners from the previous edition

HORECA

Award for best hotel F&B concept

A haven of peace in a privileged enclave of Barcelona

CASA FILOMENA is a charming guest house with a family atmosphere. “The smallest hotel in Barcelona”. We can organize an exclusive and tailor-made cooking workshop for you. We'll buy the ingredients at the Sarrià Market and prepare the food together that you'll then taste. A good way to get to know our culinary culture. We take care of even the smallest detail so that you can enjoy a unique stay."
Finalists

HORECA

Award for best restaurant concept

“Haizea by Gategourmet” Project

Comprehensive Catering Services onboard #iryo trains, the first private Spanish operator in the High-Speed Railway market. Innovation in services, culinary excellence, and commitment to sustainability, fully focused on the passenger for a superior travel experience.
Finalists

HORECA

Award for the best contract catering concept

Aqua Project

Water is a scarce resource, sometimes inaccessible, and requires treatment and management. Our objective is to undertake changes to avoid waste. The Acqua project accompanies us in the day-to-day life of the school canteen, through the collection of excess water: undrinked water from the glasses.
Finalists

HORECA

Award for the best interior design project

Villa Indiano, a space that is many places

Villa Indiano is a space that is many places. A restored 19th century villa, in the heart of the Valencian orchard, with a restaurant serving traditional cuisine and a terrace with a program of activities. A unique space in which to organize social and corporate events that become experiences that leave their mark.
Finalists

PRODUCT

Award for the best Human Resources product or solution

Paneotrad artisanal baking process

The Paneotrad baking system allows you to produce high-quality artisan bread using a simplified baking process, accessible to users with minimal training. Working with Paneotrad saves time and space in the laboratory, permits a “just-in-time” approach to bread production and eliminates waste while improving working conditions (ease of use, eort reduction and improvement of the work environment and schedule).

PRODUCT

Award for the best product or solution for business management

The most complete tool to manage your restaurant from a single device

Last.app integrates in a single platform all the key tools that any restaurateur needs in every aspect of their daily operations and in the various stages of their business (from opening, through development, to expansion). Our key focuses are simplicity, adaptability to our clients, our integrations with over 200 software solutions, and continuously updating our system.
Finalists

PRODUCT

Award for the best sustainable product or solution

Reduction and Donation of Food Surplus

Thanks to technology we help food companies reduce and revalue their food surplus. Donate securely, access tax deductions, and receive incredible data to guide better management decisions.
Finalists

PRODUCT

Award for the best product or solution for customer experience

Wondercool, the tool of the future for the hospitality industry

Wondercool is the pioneering brand in sub-zero refrigeration that has developed a technology allowing beverages and food to remain unfrozen within its equipment, even when the storage temperature is lower than the freezing point of the product. After several years of research and development, Wondercool has successfully implemented this technology in hospitality equipment, providing a disruptive solution poised to be the tool of the future for the Horeca sector.
Finalists

DISTRIBUTION

Award for best kitchen project

CACAO. An effcient, innovative kitchen with an Atlantic soul

Cacao is a gastronomic space with 1,000 m2 of surface divided into 6 different rooms. The selected equipment is state-of-the-art, has high production, energy effciency and at Roig we have been able to integrate the machinery, respecting the decoration project and history of the establishment
Finalistas

PROFESSIONAL

Award for best professional trajectory

Mario Cañizal

Mr Mario Cañizal has dedicated his career, first in food & distribution industry and after this experience, he has been involved in catering & hospitality industry for the last 30 years. He has successfully spearheaded numerous initiatives that have had a great impact in the catering & hospitality sector, for example correcting unstructured situations, creating communication bridges and transversality at dierent links along the value chain & innovating where gaps exists.

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