The great response from delegates (1,814), visitors (25,812) and exhibiting companies (211) to the widest range of content in its 22-year history has made this the biggest and most international edition in its history
The first edition of Dreams #spainfoodtechnation left an unbeatable taste in the mouth on its last day, proving that the combination of gastronomy and nutrition is the infallible formula for better nutrition
The intersection of artificial intelligence and hospitality has given rise to the sensory table, where diners' sensations are measured before a dish is served
"We want to cook the past from the present with an eye to the future", says the young chef from Barro, in Avila
The Italian chef, who spent seven years at Noma, is preparing a new restaurant in his native Venice
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The slogan chosen this year is 'Where it all begins' / 'Donde todo comienza', which refers to the gastronomic summit as the epicentre where emerging talent and innovation meet.
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Dreams will analyse how what we eat has changed in recent years, what we will eat in the years to come and how we will produce and consume it.
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This year, one of the themes of the ambitious programme of the gastronomic summit is the use of water in cooking.
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American experts such as sommelier André Mack, Britons Henrietta Lovell and Ivan Bell, Nordic experts such as Nicolai Nørregaard and the Austrian producers of Gut Oggau will be at this edition of the gastronomic summit's wine congress.
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The three afternoons of the congress will be devoted to exploring the liquid universes of El Celler de Can Roca, Disfrutar, Sips Barcelona, Angelita, Moonlight (e)xperimental Bar, Humo and Paradiso.
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Talented young people with their own projects are competing for the Balfegó Grand Prix Revelation Chef Award, which will be presented during the congress on 31 January.
See all the exhibitors that will be part of
Madrid Fusión 2024
