Video: @gastronomicfbcn / IG
Expanded Venue and Record Participation
The Gastronomic Forum Barcelona is relocating to Fira de Barcelona’s Gran Via exhibition centre for its 26th edition, expanding to 14,500 m² of space in Hall 1. The move, confirmed by event director Josep Alcaraz, aims to enhance the professional experience and accommodate over 450 exhibiting companies, a 12% increase from 2025. From 2 to 4 November 2026, the event will bring together professionals across the gastronomic value chain, including producers, distributors, restaurateurs, and chefs. Gastronomic products will make up 73% of the exhibition, followed by hospitality equipment (17%), professional kitchenware (6%), and technological solutions (5%).
Revisiting Culinary Tradition
Under the slogan "Revisiting tradition", the 2026 edition will explore how culinary heritage inspires innovation in cooking, service, and entrepreneurship. Pep Palau, director of content, said the fair will highlight how tradition continues to evolve while preserving gastronomic memory. The congress programme will feature 140 national and international professionals and 100 activities, including showcookings, presentations, and debates. Confirmed chefs include Manuel Costiña (Retiro da Costiña), Pedro Sánchez (Bagà), Artur Martínez (Trü), Enrique Valentí (Caja de Cerillas), Oliver Peña (Teatro Kitchen & Bar), Viviana Varese (FAKK), and Alatz Bilbao (Bakea).
"It will be an edition that we are sure will be historic," said Josep Alcaraz.
Michelin-starred chefs such as Oriol Castro, Mateu Casañas, Eduard Xatruc (Disfrutar), Paco Pérez (Miramar), Quique Dacosta (Quique Dacosta Restaurant), Jordi Cruz (ABaC), and Nacho Manzano (Casa Marcial) will demonstrate how heritage fuels modern creativity.
Innovation on Display
Attendees will taste new products such as violet fig carpaccio, gourmet artichoke croquettes, "fake caviar" made with truffle juice, Perles de Mignonette, rendered cow fat, a reimagined botifarra del perol by Agustineta Creacions, and a non-carbonated isotonic drink made with apple, hibiscus, rosehip, and seawater.
The Rise of the Gastronomic Bar
The fair will spotlight the growing trend of gastronomic bars, where chefs interact directly with diners. Forum Lab will feature a live bar for 20 people led by Albert Raurich (Dos Palillos), João Kather, Sergio Tamayo, Miguel De Aguilar (Tetsu), and Martín Comamala (539, Plats Forts), showcasing how this format transforms dining into a shared experience.
Youth and Awards
The Talent Z symposium will highlight emerging professionals, including Alatz Bilbao, Alba Aguilera (Catalonia’s youngest fisherwoman), and pastry chef Lluc Crusellas. Awards to be presented include the Premi Cuiner 2026, with finalists Soledad Lema (Piedra), Àlex López, Marcos Valyi, and Jordi Carbonell (Arraval), Miquel Pardo (Melós), and Juanan Vizcaíno (Zaytun). For the first time, the Premi Sala will recognise excellence in service. Other honours include the Innoforum Awards for innovation, The Baker Awards, the best panettone in Spain award, the Josep Mercader Awards for career contributions, and the Talents Cuina award for future leaders. Parallel events include the presentation of the Slow Food Guide 2027 and the Guia Augusta. Regional groups from Prodeca, Barcelona City Council, Mercabarna, Xunta de Galicia, and several provincial councils will showcase local produce, reinforcing the event’s diversity.
Reported by beteve.cat, firabarcelona.com, gastronomicforumbarcelona.com, betevé.
