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    Pau Arenós

    Journalist and writer on food culture, food critic | El Periódico de Catalunya
    Pau Arenós

    Biography

    Journalist, writer and food critic who has been writing about food culture since the 1990s. He writes for El Periódico de Cataluña, where he coordinates the Cata Mayor website.

    Sessions

    16:30h
    Culinary Demonstration with Tasting | The Horeca Hub

    Product, idea and emotion: the creative triangle of Lasarte’s cuisine

    Paolo Casagrande
    Paolo Casagrande Restaurante Lasarte*** Chef Speaker
    Pau Arenós
    Pau Arenós El Periódico de Catalunya Journalist and writer on food culture, food critic Moderador

    2026-03-23 16:30 2026-03-23 17:15 Europe/Madrid Product, idea and emotion: the creative triangle of Lasarte’s cuisine

    This year Lasarte celebrates its 20th anniversary. Twenty years of memory, evolution, risk and learning. Thousands of dishes that no longer exist, yet still live on in those who tasted them. An anniversary that affirms an identity and honours a legacy rich in shared experiences.

     Main Stage - The Horeca Hub
    Mon 23 16:30h - 17:15h Main Stage - The Horeca Hub Free access
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    16:30h
    Culinary Demonstration with Tasting | The Horeca Hub

    Sea and mountain

    Paco Pérez
    Paco Pérez Restaurante Miramar Chef Speaker
    Pau Arenós
    Pau Arenós El Periódico de Catalunya Journalist and writer on food culture, food critic Moderador

    2026-03-23 16:30 2026-03-23 17:15 Europe/Madrid Sea and mountain

    A contemporary interpretation of one of the most representative compositions of Catalan culinary tradition: sea and mountain.

     Show Stage 1 - The Horeca Hub
    Mon 23 16:30h - 17:15h Show Stage 1 - The Horeca Hub Free access
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    16:30h
    Culinary Demonstration with Tasting | The Horeca Hub

    From neighbourhood pub to Michelin-starred restaurant

    Fran Agudo
    Fran Agudo Restaurante Montbar Chef Speaker
    Pau Arenós
    Pau Arenós El Periódico de Catalunya Journalist and writer on food culture, food critic Moderador

    2026-03-23 16:30 2026-03-23 17:15 Europe/Madrid From neighbourhood pub to Michelin-starred restaurant

    Details of the logical progression from a neighbourhood bar to a Michelin-starred restaurant, showcasing examples of some of the current dishes on the menu, such as sea bass ceviche, wagyu terrine, rice, nori and caviar...

     Show Stage 2 - The Horeca Hub
    Mon 23 16:30h - 17:15h Show Stage 2 - The Horeca Hub Free access
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