The new edition of the Gastronomic Forum Barcelona is underway at the Gran Via venue of Fira de Barcelona, continuing until next Wednesday. The event's comprehensive program invites reflection on the power of culinary heritage to drive innovation, talent, and the evolution of gastronomic models through a re-examination of traditional cooking.
The opening day features prominent interventions from professionals including Pere Monje of Via Veneto, Marianna Suárez of El Celler de Can Roca, Abel Valverde of Desde 1911, Joan Carles Ibáñez of Lasarte, and Gemma López of Suru. Additional topics include flowers as culinary inspiration, presented by Carolina Álvarez of Quique Dacosta, and the evolutionary cuisine of Paco Pérez. The role of the dining room staff is also a central theme for the first session.
Under the "Talento Z takes the floor" section, chefs Alatz Bilbao, Carlos Casillas, Lucía Gutiérrez, and Helena Termes are among those participating today. Other discussions cover food for astronauts, addressed by Carles Tejedor; ingredients given a second chance in the fight against food waste; and matured fish, with a presentation by Carito Lourenço of Fierro in Valencia. The stage will also host Josean Alija of Nerua in Bilbao to discuss essential cuisine, alongside Nacho Manzano of the three-star Casa Marcial in Asturias.
On Tuesday, gastronomic bars will take center stage, highlighting the interaction between cooks and diners. Participants include Martín Comamala of 539 Plats Forts in Puigcerdà and Albert Raurich of Dos Palillos in Barcelona. The day's program also addresses what we will eat in 2050 and the health benefits of fermented foods, featuring presentations by renowned chefs such as Quique Dacosta and Oriol Castro.
The forum concludes on Wednesday with Jordi Cruz as a speaker and the announcement of the winner of the Cuiner Gastronomic Forum Barcelona award, organized with La Vanguardia. This year's finalists include Àlex López, Marcos Valyi, and Jordi Carbonell of Arraval in Barcelona; Neus Faiges of Cal Faiges in Poblenou del Delta; Miquel Pardo of Melós in Barcelona; Soledad Lema of Piedra in Barcelona; Alba Hugas and João Pedro Fontes of Unça in Banyoles; and Juanan Vizcaíno of Zaytun in Barcelona. Additionally, the event introduces the new Sala 2026 award to recognize professionals from both the kitchen and the dining room equally.
Sources: La Vanguardia.