The escudella and pot meat, protagonist of the Fòrum Gastronòmic Girona

Girona will once again become the epicenter of gastronomy in February. From the 9th to the 11th, the 12th edition of the Fòrum Gastronòmic Girona will take place, a must-attend event for the restaurant, gastronomy, and Horeca sectors. It will bring together more than 200 companies and 150 speakers at the Palau de Fires and in the Devesa Park area. This year, escudella and carne de olla—one of the great symbols of Catalan cuisine—will be the focus of an edition that will celebrate tradition as a driving force for innovation and the future of cooking.

The escudella and carne de olla, a recipe that connects tradition and haute cuisine

"Escudella expresses many nuances and many moments," explains Salvador Garcia-Arbós, content director of the Fòrum. It is a dish that is both humble and festive, everyday and ceremonial, allowing for the celebration of Catalan culinary identity and also serving to connect traditional cuisine with contemporary haute cuisine. This year's edition of the Fòrum Gastronòmic Girona will feature presentations exploring this dish. showcookings, round tables and tastings.

Big names in haute cuisine and more than 200 companies

The 2026 edition will bring together some of the most prominent names in haute cuisine, with the participation of iconic restaurants such as El Celler de Can Roca, Disfrutar, Las Coles, Emporium, Miramar, Castillo Perelada, and Voramar. One of the major new features of this edition is its aim to reflect the cross-border dimension of the Forum, highlighting the presence of companies and professionals from Northern Catalonia and Southern France.

Live cooking sessions and meetings between Michelin-starred chefs

The Forum is not just a space for conferences. For three days, the venue will transform into a sensory experience with a network of themed areas designed to foster direct contact between producers, chefs, and visitors. The Gastronomic Auditorium, for example, will host live cooking demonstrations, with discussions on trends and business models. At the Gastronomic Bar, the focus will be on local produce and interaction with the speakers. Following its success last year, the Territory of Stars will return, establishing itself as a meeting place for Michelin-starred chefs. Professionals from restaurants such as Ca l'Enric, Els Tinars, Divinum, and Fonda Xesc will focus on escudella (a traditional Catalan stew) from their own culinary perspectives.

Barra Tradición and a space for the Girona Excelente seal

With the support of the Department of Agriculture, Livestock, Fisheries, and Food, the Barra Tradició will pay homage to traditional Catalan cuisine and gastronomic heritage passed down through generations. The Girona Excelente seal of approval from the Girona Provincial Council will have its own dedicated space this year. The Barra Girona Excelent will allow visitors to discover the region's rich agricultural and food offerings through tastings and meetings with local producers. The experience will be further enhanced by the expansion of the Espai Oli, which will feature up to 50 different oils, and the Barra del Vino by Alregi-Wine Palace, dedicated to the promotion and tasting of selected wines, completing a program that views gastronomy as a complete ecosystem. Tickets are now available on the event's official website.

An event that is becoming established

With over 13,000 visitors at its last edition, the Girona Gastronomic Forum is not only a culinary showcase, but also an economic and cultural engine for the region. In 2026, with the traditional bowl at the heart of the narrative, the event sends a clear message: the future of cuisine lies in tradition.