Gastronomic Forum Barcelona highlights the power of the New Catalan Cuisine

Gastronomic Forum Barcelona is preparing for a historic edition that, coinciding with Catalonia's designation as World Region of Gastronomy 2025, will focus on Nova Cocina Catalana (New Catalan Cuisine), a movement that combines tradition, innovation, and product with a clear international focus. The Alimentaria Exhibitions trade show for the hospitality, gastronomy, and tourism sectors will also take place. foodserviceThe event, which will be held from November 3 to 5 at the Montjuïc venue of Fira de Barcelona, ​​will bring together more than 400 exhibiting companies, a 10% increase compared to 2024. For the first time, the event will unite all the Catalan chefs with three Michelin stars – Jordi, Mateu Casañas, Eduard Xatruch, and the Torres brothers – alongside Ferran Adrià. Emerging figures representing the next generation of a sector that maintains its capacity for innovation and international reach will also participate. According to the event's director, Josep Alcaraz, "Gastronomic Forum Barcelona is much more than a gastronomic congress: with a 360-degree vision of the hospitality, restaurant, and food industries." foodservice"It's a great business platform that connects talent, product, and innovation." He adds that the event "aims to be a meeting place where opportunities are generated and the creative and competitive strength of the sector is projected to the world."

The exhibition will occupy 18,500 square meters and will feature a range of gastronomic products (83%), equipment (11%), and tableware (3%). 65% of the exhibiting companies are from Catalonia, 28% from the rest of Spain, and 7% from international markets, with participation from six countries. Among the brands present will be national and international firms such as Damm, Makro, Carnia, Bon Area, Torrent e Hijos, Cocinados Jotri, Garcimar, Vinos Estela, Transgourmet, Condal Chef, Valrhona, Meritem, Josper, Valco Iberia, Collverd, Randstech, Arcon, Cominport, and Cafes Pont Unox, along with a significant representation of small local producers and cooperatives.

In addition, the forum will feature collective representations from different regions of Spain, bringing together more than 150 small producers from Galicia, Castile and León, Extremadura, Navarre, the Balearic Islands, and Menorca. Meanwhile, Espai Catalunya, coordinated by Prodeca, will gather more than 80 local producers in collaboration with the provincial councils of Barcelona, ​​Girona, and Lleida, the Barcelona City Council, and Mercabarna.

180 speakers, 75 chefs, and 52 Michelin stars

The program of activities will include more than 180 speakers and 75 chefs who together hold 52 Michelin stars, with more than 100 showcookings and presentations. Among the Catalan chefs with international acclaim are Ramon Freixa (with restaurants in Spain and Colombia), Albert Franch (Nolla, Finland), Mateu Villaret (Masia, Tokyo), and Xano Saguer (Cocina, Mexico City).

The event will also feature the Catalan Cuisine Symposium, a meeting promoted by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) and the Government of Catalonia. This initiative, linked to Catalonia's designation as a World Region of Gastronomy 2025, aims to analyze the current state of Catalan cuisine with the participation of researchers, journalists, and chefs such as Toni Massanés, Maria Nicolau, Albert Molins, and food writer Satisfan Andrews.

For Pep Palau, the content director of the food fair's program, "New Catalan Cuisine reflects the maturity of a gastronomic model that has evolved without losing its connection to the land." Palau emphasizes that this edition will showcase how Catalan cuisine expresses itself today, combining roots, innovation, and talent, thus consolidating the region's position as an international benchmark. For this reason, this edition will bring together the most authoritative voices, Palau underlines.

More activities, awards, and a ceremony

The event will also feature a wide range of sector-specific activities grouped into several thematic blocks, from creative charcuterie and the world of wine to baking and pastry. The latter will include a creative space led by the 21 Brix collective and chocolatier Lluc Crusellas. There will also be areas dedicated to institutional kitchens, the Mediterranean diet, food design, hotel catering, and healthy cuisine. During the three days of the event, several awards will be presented: the Gastronomic Forum Barcelona 2025 Chef Award, in collaboration with La Vanguardia; the Innofórum Awards; the Josep Mercader Award; and competitions such as Best Panettone in Spain, The Baker, the Pizza Bit Spain final, and The Favorite Dish of Catalans, organized by Cuina magazine.

All in all, the Gastronomic Forum Barcelona is consolidating its position as the sector's premier meeting point, bringing together everything from Michelin-starred restaurants to bars, eateries, and large catering companies. This event reaffirms Catalonia's role as a global gastronomic leader and highlights the power of a cuisine capable of combining tradition and innovation.