The record edition that revived the enthusiasm for revolution
The final figures endorse the success of the 23rd edition of Madrid Fusión Alimentos de España, which closed with the largest number of conference attendees (1,874), visitors (26,104) and exhibiting companies (232) in its history. (232) more important in its history. But the edition that paid tribute to the chefs who grew up in the currents opened with the culinary revolution that began at least thirty years ago in Spain has stood out above all for the quality of the contents on its six stages, which were packed for most of the presentations. It was also the most international edition, with the presence of visitors from 63 countries, and with the largest presence of chefs in the 23 years.
news
News
Axel Smyth and Claudia Merchán deserve the Revelation Chef award at the 23rd edition of the gastronomic summit
They take the grand prize of the culinary summit to Santiago de Compostela along with the award for the best croquette
News
A tribute to the pioneers of the Spanish cuisine revolution
Thirty years ago, Spanish chefs took high gastronomy by storm, paving the way for a brilliant generation of successors. The great architects of change believe that the future is secure, thanks to the young talent in the kitchens
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It's still open
Madrid Fusión Alimentos de España
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Programme
Remember you can still enjoy the entire contents of Madrid Fusión Alimentos de España à la carte
Welcome
Welcome to Madrid Fusión Alimentos de España 2025
1/27/2025 10:00 AM
Welcome to the 23rd edition of Madrid Fusión under the theme 'Revolutionaries'.
Presentation
Traditions looking at Aponiente
1/27/2025 10:15 AM
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)
Presentation
Water cuisine as a philosophical concept in Japanese gastronomy
1/27/2025 10:50 AM
Albert Raurich
Chef at Dos Palillos* (Barcelona, España)
Presentation
Gastón & Dabiz, a UniverXO of cebiches
1/27/2025 11:25 AM
Gastón Acurio
Chef at Astrid & Gastón (Lima, Perú)
Dabiz Muñoz
Chef at DiverXo*** (Madrid, Spain)
Presentation
Disfrutar: latest news
1/27/2025 12:00 PM
Oriol Castro, Eduard Xatruch & Mateu Casañas
Chefs at Disfrutar*** (Barcelona, Spain)
Presentation
Improving the creative system through the experience of elBullirestaurant
1/27/2025 12:35 PM
Ferran Adrià
Promoter of elBulli Foundation (Cala Montjoi, Girona, Spain)
Rubén Zubiri
Enigma* (Barcelona, Spain)
Presentation
AI applied to daily menus
1/27/2025 1:40 PM
Eneko Axpe
Doctor of Physics
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Vizcaya, Spain)
Tribute
Madrid Fusión's tribute to Ruperto de Nola's book 'Guisados, Manjares y Potajes' (Stews, Delicacies and Casseroles)
1/27/2025 2:15 PM
A time to remember part of the history of the Spanish cuisine.
Presentation
Cooking with light
1/27/2025 3:30 PM
David Chamorro
Director de Food Idea Lab (Madrid, Spain)
Presentation
For the love of art
1/27/2025 4:05 PM
Quique Dacosta
Chef at Quique Dacosta Restaurante *** (Dénia, Alicante, Spain)
Presentation
The soul of whisky in the kitchen
1/27/2025 4:40 PM
Mark Donald
Chef at The Glenturret Lalique** (The Hosh, Crieff, Scotland, UK)
Presentation
Flavour enhancers from 'waste'
1/27/2025 5:15 PM
Diego Guerrero
Chef at DSTAgE** (Madrid, Spain)
Presentation
All the Mexicos of Quintonil
1/27/2025 5:50 PM
Jorge Vallejo
Presentation
Abastos, to supply. Market cuisine at the market
1/27/2025 6:25 PM
Iago Pazos
Chef at Abastos 2.0 (Santiago de Compostela)
Presentation
Chickpeas from Madrid: the challenge of diversity
1/28/2025 10:00 AM
Remedios Alarcón
Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA).
Daniel Martínez
Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA).
Luis Isac
Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA).
Jorge Rea
Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA)
Presentation
Vegetable cold meats
1/28/2025 10:35 AM
Marco Antonio Iniesta
Chef at Frases* (Murcia)
Presentation
Protecting marine ecosystems through haute cuisine
1/28/2025 11:10 AM
João Sá
Chef at Sála* (Lisboa, Portugal)
Presentation
The vinegar kitchen
1/28/2025 11:45 AM
Juanlu Fernández
Chef at Lú Cocina y Alma* (Jerez de la Frontera, Spain )
Tribute
Madrid Fusión pays tribute to the revolutionaries
1/28/2025 12:30 PM
30 years of a revolution that is still bearing fruit.
Presentation
Updated tradition
1/28/2025 3:00 PM
Fran Martínez & Cristina Díaz
Chef maître at Maralba** (Almansa, Albacete, Spain)
Round table
Caviar: new gastronomic frontiers
1/28/2025 3:35 PM
Rafa Zafra
Chef at Estimar (Barcelona, Spain)
Arnau Subías
Scientific Manager of GastroBio (Barcelona, Spain)
Juanjo López
Chef at La Tasquita (Madrid, Spain)
Ignacio Medina
Gastronomic journalist
David Montalban
Brand Ambassador Caviar de Riofrío (Riofrío, Granada, Spain)
Presentation
Narisawa and his vision of a new Japanese pop culture
1/28/2025 4:10 PM
Yoshihiro Narisawa
Chef at Narisawa** (Tokio, Japan)
Presentation
Mugaritz?
1/28/2025 4:45 PM
Andoni L. Aduriz
Chef at Mugaritz** (Errentería, Guipúzcoa)
Presentation
Cooking in a changing climate
1/28/2025 5:20 PM
Chiara Pavan & Francesco Brutto
Chefs at Venissa* (Mazzorbo, Venice, Italy)
Presentation
Cooking the Journey
1/28/2025 5:55 PM
Agustín Ferrando Balbí
Chef at Ando* (Hong Kong, China)
Presentation
Refining the marine enzymatic process
1/28/2025 6:30 PM
Diego Schattenhofer
Chef at Taste 1973* (Arona, Tenerife, Spain)
Presentation
The land feeds us, the land eats us
1/28/2025 7:05 PM
Pedro Aguilera
Chef at Mesón Sabor Andaluz* (Alcalá del Valle, Cádiz, Spain)
Presentation
Terroir
1/29/2025 10:00 AM
Miguel Ángel de la Cruz
Chef at La Botica* (Matapozuelos, Valladolid, España)
Presentation
The depths of Catalan cuisine
1/29/2025 10:35 AM
Jordi Vilà
Chef at Alkimia* (Barcelona)
Presentation
Dashi, base for Ernst's kitchen
1/29/2025 11:10 AM
Dylan Watson-Brawn
Presentation
The concealment of the product
1/29/2025 11:45 AM
Javi Estévez
Chef at La Tasquería* (Madrid, Spain)
Presentation
The 72 seasons and Kyoto's culinary spiral
1/29/2025 12:20 PM
Katsuhito Inoue
Chef at Chef's Table by Katsuhito Inoue (Kyoto, Japan)
Award
Madrid Fusión Alimentos de España Award for the Defence of the Product
1/29/2025 12:55 PM
Alimentos de España is one of the instruments developed by the Ministry of Agriculture, Fisheries and Food to promote and support the agri-food sector.
Presentation
Inditex 360º Catering: Economy & Ecology
1/29/2025 1:20 PM
Senén Barral
Head of the Innovation, Infrastructures and Catering Services Department of Inditex (Spain)
Presentation
Landscape gastronomy: learning to listen to the rhythms of nature
1/29/2025 1:55 PM
Javier Olleros
Chef at Culler de Pau** (O Grove, Pontevedra, Spain)
Presentation
Beyond Zero Waste: Cooking
1/29/2025 2:30 PM
Albert Franch, Luka Balac & Carlos Henriques
Owners of Nolla (Helsinki, Finland)
Award
Aquanaria Sustainability Revelation Award
1/29/2025 3:45 PM
The VI Aquanaria Sustainability Revelation Award at Madrid Fusion Food from Spain 2025 will decide which restaurant best represents the true spirit of sustainability in the hospitality sector throughout Spain.
Award
1/29/2025 3:50 PM
This award, sponsored by Gusto del Sur, recognises the work of a young professional who stands out for his or her ability to manage service in the dining room of any type of restaurant.
Award
Torrons Vicens Pastelero Revelación Award
1/29/2025 4:00 PM
Beatrice Casella, Carla Ordás, Luis Fernández, Mar Ibáñez, Clara Campoamor y Claudia Merchán
Award
Revelation Chef Award by Balfegó
1/29/2025 4:10 PM
The Cocinero Revelación Award at Madrid Fusión highlights the daring and youthful capacity of many recently opened restaurants, which are a window into the future of the profession.
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The future of food
Dreams is a space to look at the future of food from the perspective of science and the foodtech ecosystem, and to shed light, from the most influential summit of world cuisine, on the great unknowns about the future of gastronomy.
PROGRAMME
The sweet world congress
Madrid Fusión 2025 hosts a new edition of Madrid Fusión Pastry Tu Provincia Huesca La Magia Dulce with a more ambitious program than ever. A stage dedicated to the world of haute patisserie and bakery where the figures that revolutionized this world three decades ago and many of the best professionals in the sector at the moment will parade. A stage that has a new location and will also host several competitions.
The congress of the world of wine
A congress that revolves around the world of wine and seeks to discover new trends, new talents and serve as a forum for discussion and learning of a sector that is a fundamental part of our culture and our gastronomy. MF The Wine Edition offers an important experiential offer to live it live, with experiential tastings, activities to participate and more space than ever.
2024 Highlights
Madrid Fusion Alimentos de España closes the most complete edition in its 22 years with a new record.
A great response of attendance in the largest and most international edition of its history.
With a program in which 184 presentations and round tables have been held in the six official scenarios that have operated for three days simultaneously, the gastronomic summit has taken a leap forward and has placed the pillars of the future of the great culinary congresses, both for the formats and for the speakers of its new spaces.
The commitment to the future of food in the Dreams space has catapulted the educational dimension of the most influential congress in the world.
Dreams #spainfoodtechnation
data
The largest gastronomy congress in the world
Aggregated data
23
Editions
1.710
Different speakers
18.676
Congress participants
220.612
Visitors
2.403
Exhibitors
15.814
Accredited journalists
partners
INSTITUTIONAL PROMOTERS
MAIN SPONSORS
GUESS TERRITORIES
PARTNERS / COLLABORATORS
MADRID FUSIÓN PASTRY TU PROVINCIA HUESCA LA MAGIA DULCE
PARTNERS / COLLABORATORS
MADRID FUSIÓN THE WINE EDITION
PARTNERS / COLLABORATORS
See all the exhibitors that were part of
Madrid Fusión 2024