Worshop
Differentiated quality beef, from Ternera Gallega Suprema Ecoloxica to Vaca Gallega and Buey Gallego, a delight for the senses
Sponsored by Ternera de Galicia
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Related talks
Workshop
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Presentation of the Agrifood Trends Report 2025
11:00 - 12:00 HRS
Laura Cristóbal
Economics Director of the EFE news agency
Juan Francisco Delgado
Executive Vice President INTEC Foundation
Begoña Pérez Villareal
CEO EIT Food South Europe
Kisko García
Chef at Choco* (Córdoba, Spain)
Workshop
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360º restaurant management
16:00 - 19:00 HRS
Ferran Adrià
Promoter of elBulli Foundation (Cala Montjoi, Girona, Spain)
Víctor Caleya
elBulli Foundation. Professor of Innovation at MACC
Ernest Laporte
Patrón elBulli Foundation
Sílvia Timón & Sílvia Sánchez
Thinknovate
Workshop
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The Revelation chefs go out for tapas with Balfegó
19:05 - 19:35 HRS
Workshop
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Lanzarote's first Michelin star: Kamezí
16:00 - 17:30 HRS
Koldo Eguren
Owner and responsible for Kamezí (Lanzarote)
Rubén Cuesta
Chef at Kamezí (Lanzarote)
Workshop
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The cuisine of wit: Lanzarote's landscape on the plate
14:00 - 15:30 HRS
Germán Blanco
Chef at Brisa Marina (Playa Blanca, Lanzarote)
Workshop
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The (present) future of distillate
17:30 - 18:30 HRS
Mario Villalón
Owner of Angelita (Madrid)
Carles Bonnin
Owner of La Destilateca (Barcelona)
Workshop
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Calm Eladio. Cooking the territory
17:45 - 18:45 HRS
Paco García
Agricultural and gastronomic development manager of Frutas y Verduras Eladio
Pepe Álvarez
Farmer (Coín, Málaga)
Diego René
Chef at Beluga Restaurant (Málaga)