23^RD EDITION

REVOLUTIONARIES

Spanish cuisine amazed the world 30 years ago and Madrid Fusión Alimentos de España 2025 will analyse the reasons and motives behind the revolution that swept the planet from 1995 onwards.

Creative freedom, the desire for change, rebelliousness, daring to change the rules and generosity in sharing advances and discoveries are some of the innovations that those revolutionaries introduced into avant-garde cuisine and that the world's most important gastronomic summit will examine from the hand of its main protagonists.

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27^th, 28^th and 29^th
January 2025

3 Days of congress

27 - 29 JANUARY

250 EUROS

1 Day of congress

27 JANUARY

100 EUROS

1 Day of congress

28 JANUARY

100 EUROS

1 Day of congress

29 JANUARY

100 EUROS

SUBTOTAL: 250 EUROS

INCLUDES

Access to the Main Auditorium
Access to Workshops
Access to Madrid Fusión THE WINE EDITION (activities not included)
Access to Madrid Fusión PASTRY TU PROVINCIA HUESCA LA MAGIA DULCE
Access to Madrid Fusión Dreams
Access to the Multi-Purpose Stage
Access to the Exhibition Area
Access to online streaming from madridfusion.net
Access to the delayed broadcast from madridfusion.net

* ADMISSION WILL BE ACCORDING TO THE CAPACITY PERMITTED AT THE TIME.
Congress access from 9:00h to 20:00h

** We remind you that persons under 18 years of age, whether alone or accompanied by an adult or guardian, are not allowed to enter the congress.

3 DAYS OF CONGRESS

50 Euros

Buy

INCLUDES

Access to The Wine Edition not live-streamed from madridfusion.net
Access to Madrid Fusión Dreams not live-streamed from madridfusion.net
Access to Madrid Fusión PASTRY TU PROVINCIA HUESCA LA MAGIA DULCE not live-streamed from madridfusion.net
Access to the delayed broadcast from madridfusion.net Anywhere, Anytime, any Device

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)

Interview

Interview with Bruno Verjus

1/27/2025 12:00 PM

Bruno Verjus

Chef at Table Bruno Verjus** (Paris, France)

Presentation

Disfrutar: latest news

1/27/2025 12:35 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 1:10 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 2:15 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 2:50 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: diversity and challenge

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

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

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

Use of mycological resources

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)

Award

Madrid Fusión Alimentos de España Award for the Defence of the Product

1/29/2025 11:45 AM

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

The concealment of the product

1/29/2025 12:10 PM

Javi Estévez

Chef at La Tasquería* (Madrid, Spain)

Presentation

The 72 seasons and Kyoto's culinary spiral

1/29/2025 12:45 PM

Katsuhito Inoue

Chef at Chef's Table by Katsuhito Inoue (Kyoto, Japan)

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.

Speakers

Mark Donald

Proud roots

Italy

Massimo Bottura

Commitment to the future

Peru

Gastón Acurio

The essence of Perú

France

Bruno Verjus

Free cuisine

Japan

Yoshihiro Narisawa

The sustainability pioneer

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.

PROVISIONAL 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.

news

News

30 years since Spanish cuisine stunned the world

The next gastronomic summit, to be held from 27 to 29 January, will dedicate its main event to the movement that reignited world cuisine. Its influence on contemporary gastronomy and the impact its legacy continues to have today.

News

'Revolutionaries' and new talents to share the stage at Madrid Fusión 2025

All the protagonists of the revolution, led by Ferran and Albert Adrià, will take part in a retrospective of the movement's impact, along with some of the most interesting names from the new international culinary scene.

News

Twelve young chefs from Logroño, Seville, Alicante, Madrid, Lleida, Santa Cruz de Tenerife and Santiago de Compostela are candidates for Revelation Chef.

Talented young chefs with their own projects will compete for the Balfegó Revelation Chef Award, which will be presented during the Congress on 29 January.

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