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Madrid Fusión Alimentos de España relaunches its leadership as a comprehensive meeting platform for the international gastronomic community

Toni Massanés: ‘The cuisine of tomorrow will be sustainable or it will not be

‘We spend more than two hours a day on TikTok and we can't find two minutes to make a parsley omelette’, laments the creator of the Alicia Foundation

Javier Ochoa and Garikoitz Arruabarrena (Masta Taberna) win the Revelation Chef award for their haute cuisine without pretensions

A Christmas-inspired dessert wins the Revelation Pastry Chef Award

Miguel Yeste, from the Madrid bakery Obrar, wins the coveted Madrid Fusión award

Good kilometre product

Madrid, the Neapolitan countryside, and the Philippines are stops on a gastronomic journey in which the protagonists focus on quality and relationships, rather than distance from the source

‘Salt and human health’: Science and the marine diet

Carlos Duarte reviews the millennial role of salt in well-being, health, and the economy for thousands of years at Dreams in Madrid Fusión

A philosophy inspired by nature

All the flavours of Peru on one table

Genetic vertigo to create the food of the future

Chefs warn at Madrid Fusión of the clash between legislation and gastronomic reality

Culinary medicine, nutrition for athletes, and the generational challenge were the focus of the second session of Dreams #SpainFoodTechNation

Madrid Fusión Alimentos de España hosts the sixth edition of its wine conference

Is the best fish the one that is served fresh from the sea?

The author's touch across very different latitudes

Chefs call for less regulation and to sit down with ‘those who have the power to legislate’

Those with the surname Pérez are revolutionising the world of wine

Top chefs see generational change assured

Deciding to create identity

Making the most of offal... haute cuisine

A journey through conceptual and regional cuisine

The secrets of Japanese “lightness” in desserts

Micro-seasonality reigns supreme in Bas Van Kranen's kitchen at Flore

Madrid Fusión Alimentos de España explores new forms, proposals, and languages in cuisine to connect with customers

A cuisine that knows no eras, only times

Dreams#spainfoodtechnation confirms that cuisine is not disappearing, it is simply transforming

The sixth edition of the Madrid Fusión Alimentos de España wine congress gets underway

Ferran Adrià: ‘If you first choose the venue and only then think about what you are going to serve, you are doing it wrong’.

Smell and taste guide the Sherlock Holmes of wine

Bruno Verjus, the chef who designs a different tasting menu every day

Madrid Fusión kicks off with stars and surprises

Ferran Adrià and Paulo Airaudo question the foundations of Madrid Fusión 2026

Jordi Roca: ‘Carbonara banana is the best way to annoy Italians’

Albert Adrià cooks like Bruce Lee fights

More than 3,000 lasagnas per hour: speed in the kitchen

Dabiz Muñoz's liquid magic seduces once again at Madrid Fusión

‘Cooking is not just about ingredients and techniques, but also about the diner's emotions’

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Madrid Fusión 2026 brings together 17 promising Spanish chefs in the race for the Revelation Chef award

Young chefs from Alicante, Asturias, Barcelona, Formentera, Guipúzcoa, Menorca, Murcia, Orense and Valencia will compete for the Balfegó Grand Prize for Best New Chef during the conference on 28 January.

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The customer takes the lead: The new reality of gastronomy, 26–28 January, Madrid Fusión 2026

This leading global gastronomy summit will address the new challenges facing the industry, including the transformation of the passive diner into a more informed, demanding and discerning customer.