Over 450 Exhibitors Gather at New Venue

The Gastronomic Forum Barcelona 2026 officially opened on Monday 2nd November at the Gran Via exhibition centre, marking the first time the event is held at this Fira de Barcelona location. The move follows a 12% increase in exhibitors, with more than 450 companies participating this year, up from the previous edition held at Montjuïc in 2023.

Organised as the leading professional event for hospitality, gastronomy and foodservice, the forum spans 14,500 square metres and runs until Wednesday 4th November. Its central theme, 'Revisiting Tradition', aims to explore how culinary heritage drives innovation in cooking, service, and business models across the sector.

According to Fira de Barcelona, the event consolidates its role as a platform for debate, knowledge exchange, and business generation within the industry.

Chefs Reimagine Heritage Through Innovation

More than 140 gastronomy professionals are taking part in presentations, show cookings, and debates throughout the three-day event. Among them are Michelin-starred chefs such as Oriol Castro, Mateu Casañas, and Eduard Xatruch from Disfrutar, Quique Dacosta, Jordi Cruz (ABaC), Nacho Manzano (Casa Marcial), and Paco Pérez (Miramar).

At Miramar, we do contemporary cuisine. We have two menus, one from the sea and another of traditional cuisine. But we apply current techniques to them. What we want is for traditional cuisine to advance.

Paco Pérez, speaking at the opening, told TV3 that his restaurant maintains a deep connection to tradition while embracing modern methods. He stressed that Spain’s creativity lies in evolving its culinary roots to offer added value to diners. Chefs from Catalonia, Andalusia, Galicia, Madrid, Italy, and Malta are presenting their regional interpretations of culinary heritage. The programme also highlights the role of the dining room – the space where service and guest experience converge – with maîtres such as Joan Carles Ibáñez (Lasarte), Marianna Suárez d’Alessandro (Celler de Can Roca), and Abel Valverde (Desde 1911) contributing to discussions on hospitality as a strategic asset.

The forum also spotlights the next generation of chefs through the Talent Z symposium, featuring young professionals like Alatz Bilbao (Bakea), Carlos Casillas, and Lucía Gutiérrez. Sessions include topics such as space-ready cuisine by Carles Tejedor, fermented foods and health benefits, and culinary uses of flowers, presented by Carolina Álvarez from Quique Dacosta’s team. A live culinary bar experience will be recreated on site, with chefs Albert Raurich (Dos Palillos), Martín Comamala (539 Plats Forts), and Joao Kather and Miguel de Aguilar (Tetsu) cooking and serving guests directly, showcasing the growing popularity of interactive counter dining.

  • Galicia has the largest regional presence, with nearly 500 square metres dedicated to its producers
  • Innovative products on display include chestnut sausage, violet fig carpaccio, false caviar from truffle juice, and isotonic drinks made with apple, hibiscus, rosehip, and seawater
  • Themes on food waste, matured fish, and future foods for 2050 are also part of the programme

Awards Recognise Innovation and Excellence

Several awards will be presented during the forum:

  • The Cuiner 2026 Gastronomic Forum Barcelona Award, with six finalists presenting live
  • The Innoforum Awards for gastronomic innovation
  • The Josep Mercader Awards, honouring outstanding careers in the sector
  • The Baker Awards for best bread and best panettone in Spain

Further details on the full programme are available on the Fira de Barcelona official website.

Sources: 3Cat, firabarcelona.com, La Vanguardia.