Track: Gastronomy and Culinary Techniques

Together with José Moreno, Beverage Manager at Kimpton Los Monteros Marbella by IHG, and Antonio Garrido, Polot 1882 Regional Representative for Andalusia, we will explore how to organize high-volume cocktail services while maintaining the quality, aesthetics and elegance of high-end hospitality. We will share strategies to optimize bar operations and prepare cocktails efficiently without compromising a refined presentation.

Tasting and showcooking

Albert will talk about lamprey, truffles and hare, the latest culinary innovations of the season at his Restaurant Enigma.

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...

Sake is a fermented rice beverage recognized by UNESCO in 2024 and far more than a drink at the end of a Japanese meal. In this session, Pablo Alomar Salvioni explores Nihonshu, from its origins and centuries of craftsmanship to its revival as a premium category with fewer than 1,200 breweries today. Discover rice, water, koji and yeast, polishing ratios, styles from Junmai to Dai Ginjo, and its harmony with diverse cuisines.

Neapolitan Pizza Maker for a Day is an educational workshop designed to introduce participants to the art of Neapolitan pizza making, recognized by UNESCO as intangible cultural heritage.
It is a fascinating journey through the history and culture of authentic Neapolitan pizza, offering participants the chance to experience being a pizza maker for a day.

Join us for an exclusive tasting led by the Head of the Parmigiano Reggiano Academy. Discover the story behind this world-famous Italian cheese followed by a vertical tasting of three different aging stages. This unique sensory experience is designed for professionals eager to explore the versatility of Parmigiano Reggiano - from aperitif to dessert- and learn how its evolving flavors and textures can elevate a variety of culinary occasions.

A proposal that brings together cooking and knowledge to reflect on the role of frozen products in professional kitchens. Led by Francesc Colom (Executive Chef at Friman) and Pepe Martín (CEO at Scal), the session will be presented as a live showcooking, addressing key aspects such as the value of frozen products, freezing processes and technologies, the importance of the cold chain, and their real application in the kitchen.

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

The creative genius of these three chefs does not rest. Disfrutar once again shares with its followers the latest culinary explanations.

Explanatory workshop on exclusive Discarlux Dry Aged Wagyu cuts.

Discover a unique culinary dialogue between Tugas’s superfoods and the technical avant-garde of CBC ingredients. Michelin-starred chef Raül Balam Ruscalleda explores the versatility of egg products, freeze-dried, and dehydrated ingredients in harmony with live sprouts and microgreens. An exclusive session designed to transform cuisine through textures, freshness, and innovation applicable to the food sector.

Bread and Cheese Tasting and Pairing

Contemporary Curing and Aging Techniques and Their Pairing with Sherry Wines An exploration of contemporary curing and aging techniques and their gastronomic dialogue with Sherry wines.

Taking as our starting point the Sent Soví, the oldest culinary text written in Catalan and the seminal work of Catalan gastronomic literature, we will discuss the culinary modernity created in the 14th century that still exists in our haute cuisine today.

Chef Pepe Rodríguez, Michelin-starred and MasterChef Spain judge, leads an exclusive showcooking featuring premium Finura de Ibérico cuts. Live, he will work with fresh Iberian pork pieces, showcasing their versatility and potential in professional kitchens. A demonstration of how an exceptional product, handled with precision and respect for its origin, becomes haute cuisine.

A proposal designed to take basic preparations one step further and turn them into desserts with higher perceived value, without complications. Through versatile ideas that are quick to apply, it presents solutions using ready-to-use products that help diversify the offer, enhance visual appeal, and optimise time and resources, adapting to the real pace of day-to-day work.

The importance of the gastronomic identity created at Nolla, shaped through —and despite— the zero-waste model and our condition as immigrants, cooking with local products while interpreting them through our own gastronomic roots.

A gastronomic exploration of the life journey of the three-Michelin-starred Torres Brothers in their hometown of Barcelona, seen through the lens of its architectural singularity. Culinary and architectural talent intersect to offer a snapshot of Barcelona’s potential as a city of excellence for cultural and artistic exchange.

A cuisine learned far from Ronda. Catalan culture did not reach Benito through a territory, but through a way of living and understanding cooking. Argentona, Can Raimi, the farmhouse. Kitchens where there is no artifice, where the product leads and time is respected. This way of understanding the craft is what both Bardal and Tragatá uphold today: an honest, direct cuisine, rooted, yet free from nostalgia.

A culinary journey where creativity and innovation meet on the plate. Through differentpreparations, the main alternative protein products from ZYRCULAR FOODS and itsAMARA brand will be presented, exploring textures, flavours and new gastronomicpossibilities for contemporary cuisine.

Join us for an exclusive tasting led by the Head of the Parmigiano Reggiano Academy. Discover the story behind this world-famous Italian cheese followed by a vertical tasting of three different aging stages. This unique sensory experience is designed for professionals eager to explore the versatility of Parmigiano Reggiano - from aperitif to dessert- and learn how its evolving flavors and textures can elevate a variety of culinary occasions .

Culinary demonstration offered by the Catalan Government’s Department of Agriculture, Livestock, Fisheries and Food, together with PRODECA.

Presentation of the traditional Ramadan recipe book that the FRINUTS brand has created together with the cooks Saloua Loqmane and Fátima Labyedh.

“Harmony of Flavors · China–Spain Pairing” is a gastronomic pairing experience that invites participants to discover new combinations of dishes and beverages through the dialogue between the culinary traditions of China and Spain. Within the framework of Alimentaria, the event proposes a sensory journey that explores balance, complementarity, and surprise, creating a space for encounter and enjoyment around the table.

Is it possible to add flavor to an event? In this showcooking, we present the new The Champions Burger and Gottan sauces, the result of Ybarra’s collaboration with the world’s most viral burger event. Chefs Yanma and Daniel Morgollón will prepare two burgers live with each sauce and will share the urban flavor journey behind this innovation aimed at conquering home burger consumption.

The Hotel Breakfest 2026 Awards will recognise the creativity and talent of the participating hotels, highlighting the best product integration within the Breakfest menus. The Best Product Integration Award will be granted for Greek yogurt La Fageda, Nocilla cocoa and hazelnut spread, and Balfegó bluefin tuna. These awards will highlight gastronomic innovation in luxury hospitality and the collaborative work between chefs and partner brands.

The 1st Alimentaria International Cooking Competition, sponsored by #alimentosdespaña, will be the first international chefs’ competition held in Spain under the endorsement of WorldChefs. It will take place in Barcelona on 25 March 2026, as part of Alimentaria + Hostelco.

The competition will feature six national teams from Spain, Poland, Portugal, Morocco, Romania, and Azerbaijan, each composed of two chefs (head chef and assistant). Teams will compete by preparing a starter using Aquanaria sea bass and a main course featuring Txogitxu Galician blonde beef striploin, within a total time of three and a half hours.

The jury will consist of four official international judges from the World Association of Chefs’ Societies, who will assess mise en place, hygiene, technique, innovation, service, presentation, and above all flavour and texture, with a maximum score of 100 points.

Teams will compete for gold, silver, and bronze medals, diplomas, and special awards for the best fish dish and the best “Alimentos de España” meat dish, reinforcing the fair’s position as a global benchmark for competitive haute cuisine and high-quality Spanish products.

We will discover what led Hideki Matsuhisa to leave Japan and choose Barcelona as the destination to develop his professional journey.

Romain Fornell, awarded in 2025 with the prestigious Legion of Honour of the French Republic, will present some of the great classic French sauces, such as beurre blanc and béarnaise, together with emblematic preparations like pâté en croûte and pastry-crusted soups, reinterpreted through a personal lens shaped by his career in Barcelona.

How popular memory can be transformed, through technique, into a contemporary gastronomic language. Using the Castañada/Castanyada as an example, Jordi will guide us through a dialogue between tradition that withstands the passage of time and technical avant-garde.