THE RECORD EDITION THAT REVIVED THE ILLUSION OF EVOLUTION
The final figures endorse the success of the 23rd edition of Madrid Fusion Food from Spain, which closes with the most important response of congress participants (1,874), visitors (26,104) and exhibiting companies (232) in its history. But the edition that paid tribute to the chefs who grew up in the currents opened with the culinary revolution born at least thirty years ago in Spain has stood out above all for the quality of the contents in its six stages, crowded in 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.
Contents
Conferences
A duel of ceviches: Gaston and Dabiz reinvent the classic
Gastón Acurio and Dabiz Muñoz each presented three versions of ceviche, combining Peruvian tradition with innovative techniques. Acurio showed the essence of the classic ceviche, an artichoke ceviche and a version with scallops and sea urchins. Muñoz explored fusions with Japan and China, creating a dumpling with tiger's milk and a ceviche with hints of coconut and Asian spices.
Ángel León and his sea of sausages
The chef of Aponiente presented his latest revolution: marine sausages made with tuna and other seafood. He announced that his restaurant will move to an open space in the Cadiz marshes, combining gastronomy and nature. He also showed advances in ice cream and products derived from microalgae.
Water as the soul of Japanese cuisine
Albert Raurich explored the importance of water in Japanese gastronomy, highlighting its role in the preparation of sake, wasabi and broths. He explained ancient techniques such as haibosi (dehydration) and the use of koji to ferment products such as garum. His presentation highlighted the purity and simplicity of Japanese cuisine.
The gastronomic future: meat in tomatoes and digitized flavors
Expert Cecilia Tham presented innovations such as meat grown inside a tomato and the use of AI to create new flavors. She also talked about “digital twins” that could personalize the kitchen and about electrical impulses on the tongue to simulate flavors without ingesting food. In addition, he raised the idea of “autonomous plants” capable of moving in search of water or light, revolutionizing agriculture. These technologies could transform food and sustainability.
Disfrutar: Creativity as a path
The Disfrutar team (Oriol Castro, Eduard Xatruch and Mateu Casañas) presented innovations such as “hydrocarps”, a fermented fruit liquid, and a cookie with a stalactite texture. They also showed a sausage that recreates the taste of a steak and a flourless pasta made with alginate and potato. These creations demonstrate their exploration of new culinary concepts.
Ferran Adrià and the art of creativity in the kitchen
The elBulli Foundation chef spoke about his creative process and the importance of measuring innovation. He explained how elBulli revolutionized gastronomy with its work methodology and highlighted a digital tool in the Enigma restaurant to manage recipes and improve creative organization.
The tasting menu: tradition and evolution
At the round table, chefs such as Juanlu Fernández and Albert Adrià, as well as other experts, debated the validity of the tasting menu. They stressed that it is a solid proposal that defines the identity of the restaurant, although it can be rigid for some customers. They pointed out the need to find flexible formulas to adapt it to new trends and preferences.
Social networks: impact on gastronomy
Chefs Mario Sandoval, Nandu Jubany and communication experts analyzed the role of social networks in gastronomy. They highlighted their ability to democratize communication for small restaurants, but also warned about the superficiality of some influencers in the face of critical gastronomic analysis.
Albert Adrià, Juanlu Fernández, Cristina Jolonch, Manuel Villanueva, Luis Suárez de Lezo
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Verónica Zumalacárregui, Carlos Maribona, Nandu Jubany, Mario Sandoval, Miguel Carretero
View more photos View conference videoAI optimizes the menu of the day for caterers and customers
Chef Eneko Atxa and physicist Eneko Axpe presented delicia.ai, a platform that uses artificial intelligence to design profitable and efficient daily menus. The tool optimizes costs, adjusts purchases and organizes the kitchen according to available resources. During the demonstration, a volunteer generated a balanced menu in seconds. In addition, the AI allows recipes to be adapted according to location and available ingredients, offering a versatile solution for restaurants and households.
Áxel Smyth, the new king of Iberian ham croquettes
Chef Áxel Smyth, from Simpar restaurant in Santiago de Compostela, has won the XI Championship for the Best Iberian Ham Croquette at Madrid Fusion 2024. His croquette, part of his tasting menu, stands out for its creamy bechamel sauce and boneless ham broth cooked at low temperature. It won in a competition with more than 80 participants, evaluated by a jury chaired by Xanty Elías and composed of chefs such as José Pizarro, Gastón Acurio and Jorge Vallejo.
David Chamorro and the revolution of light in the kitchen
Chef and researcher David Chamorro presented the potential of light in gastronomy at Madrid Fusión. He showed how different spectra (solar, ultraviolet, laser) can enhance flavors, colors and textures. He highlighted innovative applications such as laser knives, selective cooking and preservation techniques using pulsed light.
The secrets of 'Ruperto': 500 years of Spanish cuisine
Joan Roca, Pepe Solla, Nacho Manzano and Iván Cerdeño reinterpreted recipes from Ruperto de Nola's book, the oldest printed recipe book in Spain. They prepared dishes such as octopus without water, lamprey empanada and rabbit escabeche, demonstrating the modernity of historical cuisine.
Quique Dacosta: tradition in haute cuisine
The chef reviewed his career and defended tradition as the basis for the avant-garde. He presented innovative dishes such as foie gras with an unusual texture, a pilpil sauce transformed into breadcrumbs and a dessert that recreates the aromas of the fig tree throughout the year.
Mark Donald and the Scottish identity in the kitchen
The Glenturret Lalique's chef fused Scottish gastronomy with whisky, using it in dishes such as lobster with spices and honey. He vindicated the use of local produce and its link to the distillery, highlighting the richness of the ingredients of his land.
Jorge Vallejo: the soul of Mexico in every dish
Chef Jorge Vallejo explored the richness of Mexican cuisine with recipes that fuse tradition and creativity. He presented a tamale with duck and creole sauce, highlighting its cultural and gastronomic value. He also vindicated the use of native ingredients and ancestral techniques in haute cuisine.
Diego Guerrero and cooking as a sensory experience
Diego Guerrero spoke about the importance of surprise in gastronomy. He presented dishes that challenge the diner's perception, fusing unexpected textures and flavors. His approach seeks to excite through creativity and the use of innovative techniques.
Iago Pazos and the connection between product and territory
From Galicia, Iago Pazos defended the importance of local products and their impact on gastronomic identity. He showed dishes where the raw material is the protagonist, with techniques that highlight its original flavor. He claimed the cuisine as a reflection of the land and culture.
Ferran Adrià: minimalism in the kitchen, between art and technique
On the stage of Madrid Fusion Dreams, Ferran Adrià reflected on the concept of culinary minimalism, addressing its origin at elBulli and its influence on haute cuisine. Accompanied by Alba Torres, Pedrito Sánchez, Josean Alija, Rubén Zubiri and Artur Martínez, he discussed the difference between minimalism and simplism, highlighting the importance of product and technique. He questioned gastronomic dogmas and defended creativity without impositions. His talk was full of provocations and reflections on the evolution of contemporary cuisine.
Marco Antonio Iniesta and haute cuisine vegetable sausages
The Murcian chef presented innovations in vegetable sausages, such as an eggplant black pudding with a mellow texture and an emulsified tomato sobrasada. He experimented with vegetable fats and fermentations to achieve flavors and structures similar to traditional sausages.
The chickpea: from humble legume to superfood
Researchers from the Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario showed new chickpea varieties and their potential in snacks, sweets and even yogurt and cheese analogues, highlighting their impact on sustainability and the food of the future.
Ferran Adrià, Rubén Zubiri, Josean Alija, Artur Martínez, Pedro Sánchez, Toni Massanés, Alba Torres
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The vinegar revolution in the kitchen
Juanlu Fernández explored how vinegars enhance flavors and create new gastronomic experiences through innovative liquefaction and fermentation techniques.
Juanjo López surprises with a steak tartar without dressing and wins the championship
Chef Juanjo López, from La Tasquita de Enfrente, won the 1st National Steak Tartar Championship at Madrid Fusión 2024 with an innovative proposal: a tartar without traditional seasoning, enhancing the natural flavor of the meat. Instead of classic seasonings, he used beef fat and cheese to add maturation and depth. He won against six other finalists, including chefs from Zalacaín, Pur, Leña, Askuabarra and Fismuler.
Superfoods from the sea: the key to feeding the world and regenerating the oceans
Scientist Carlos Duarte presented at Madrid Fusion a model based on the blue economy to multiply the oceans' yield, proposing the aquaculture of anemones, sea cucumbers, algae and mollusks. He explained that these superfoods are sustainable, with low carbon and water footprints, and could combat world hunger. He also highlighted how this strategy would contribute to regenerating marine ecosystems, increasing biodiversity and carbon sequestration.
30 years of revolution: the legacy of Spanish cuisine
Madrid Fusion celebrated the 30th anniversary of the Spanish gastronomic revolution with a tribute to its pioneers. Ferran Adrià, Albert Adrià, Carme Ruscalleda, Joan Roca, Dani García, Quique Dacosta, Massimo Bottura, Yoshihiro Narisawa and Heston Blumenthal, as well as several journalists reflected on the transformation that turned Spain into a culinary powerhouse. They discussed the global impact of this revolution, its evolution and the future of the sector, highlighting the importance of creativity and continuous innovation.
Juanjo López surprises with a steak tartar without dressing and wins the championship
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Caviar: ingredient or luxury dressing?
At Madrid Fusión, chefs and experts such as Rafa Zafra, Juanjo López, Arnau Subías, Ignacio Medina and David Montalbán debated the democratization of caviar in haute cuisine. While some consider it an essential ingredient to enhance flavors, others see it as a simple saline element that has lost its exclusivity. The importance of knowing its origin, maturation and production was stressed, especially in view of the scarcity of wild sturgeon.
La Mancha cuisine with a mediterranean look at Maralba
Chef Fran Martínez and headwaiter Cristina Díaz, of Maralba restaurant (Almansa, Albacete), have updated traditional La Mancha cuisine by combining it with Mediterranean ingredients. Their tasting menu maintains iconic dishes such as gazpachos manchegos, but also introduces vegetable options, such as a spinach and almond dish. In addition, they have adapted the hare and pigeon in new proposals, maintaining respect for the classic recipe book with an innovative vision.
Narisawa transforms ramen into haute cuisine
Chef Yoshihiro Narisawa explored the evolution of ramen from street food to haute cuisine. His version uses natural ingredients such as dried shiitake, kombu and katsuobushi to enhance umami without artificial additives. His goal is to make ramen a healthier and more environmentally friendly dish.
Andoni Luis Aduriz and the art of questioning in the kitchen
The Mugaritz chef challenged the audience with a presentation based on philosophical questions about gastronomy. He reflected on the role of the cook, the art of cooking and the relationship between technique and creativity.
Rafa Zafra, Arnau Subías, Juanjo López, Ignacio Medina, David Montalban
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Young rural chefs: between resistance and success
At Madrid Fusión, Iris Jordán, Xune Andrade, Juan Carlos García and Alejandro Hernández shared their experiences of opening restaurants in rural areas of Spain. They recounted the initial difficulties, from the lack of understanding of the environment to economic uncertainty, and how they managed to consolidate their projects. Gastronomic critics and Michelin stars were key to their recognition. They defended their wild but innovative identity, demonstrating that haute cuisine also has a future in the villages.
Richard Hart: the rye bread revolution
Baker Richard Hart, former partner of René Redzepi at Noma, presented at Madrid Fusion Pastry his approach to rye bread and his method accessible to any kitchen. Through his book Richard Hart Bread, he shared more than 60 recipes and highlighted the importance of quality ingredients and intuitive techniques. Hart, now in Mexico City with his new project Green Rhino, emphasized that good bread depends more on practice than machinery.
Chiara Pavan and Francesco Brutto: a kitchen that adapts to climate change
The chefs of Venissa (Venice) have transformed their culinary proposal in response to the loss of biodiversity in the Venetian lagoon. They use invasive species such as the blue crab and local products adapted to the new ecosystem, opting for a sustainable cuisine with a positive environmental impact.
Agustín Ferrando Balbí: seasonality as a gastronomic base
From his restaurant Ando (Hong Kong), Balbí fuses Argentine, Spanish and Japanese roots with a strict seasonality of ingredients. His signature dish, a rice dish with influences from these cultures, reflects his commitment to conscious cuisine.
Iris Jordán, Alejandro Hernández, Xune Andrade, Juan Carlos García
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Diego Schattenhofer and extreme fish maturation
The chef of Taste 1973 (Tenerife) presented a study on fish maturation to improve its flavor and texture. He proposes maturation classifications similar to meat, advocating its conservation in controlled conditions to enhance its quality.
Pedro Aguilera and the radical nature of Andalusian temporality
From Mesón Sabor Andaluz (Cádiz), Aguilera applies a philosophy of 100% seasonal cuisine. His dishes are based on products at their best, such as olives sweetened with water, claiming the Andalusian identity in every bite.
Dylan Watson-Brawn: A menu that changes every day
The chef at Ernst in Berlin presented his culinary philosophy based on absolute freshness. With no refrigerator and products selected daily, his 40-course menu changes every day. He applies Japanese techniques to bring out the pure flavor of the ingredients.
Miguel Ángel de la Cruz and the harvesting kitchen
From La Botica de Matapozuelos, he showed his cuisine based on the use of the environment. He rescues undervalued ingredients and creates dishes that reflect local biodiversity.
Nacho Manzano: Award for product defense
After 30 years of work in which he has transformed the rural world of Asturias, elevating its products to the highest levels of cuisine from Casa Marcial*** (Arriondas), chef Nacho Manzano received the Madrid Fusión Alimentos de España Award in Defense of the Product.
Jordi Vilà and the evolution of Catalan cuisine
Alkimia's chef presented his vision of Catalan gastronomy, combining contemporary techniques with the essence of traditional recipes, in a search for culinary identity.
Caring for equipment for a sustainable restaurant
Diego Guerrero, David Seijas and Meritxell Obiols discussed the importance of humanizing the kitchen and the dining room to create sustainable teams. They highlighted the impact of stress in hospitality and the need for empathy, communication and leadership in team management. Guerrero stressed that the balance between creativity, business and staff well-being is key to the success of a restaurant.
The best breakfasts in Spain: Boho Club and Casa Cacao triumph
Madrid Fusion awarded the best hotel breakfasts in Spain. Boho Club (Marbella) won in the Grand Hotel category with a proposal of high quality Andalusian products, including eggs with truffle and a premium buffet. Casa Cacao (Girona), endorsed by Celler de Can Roca, triumphed in the Boutique Hotel category with a breakfast served at a table that includes cocoa roasted in the hotel and its iconic Villaroy egg with truffle.
The best breakfasts in Spain: Boho Club and Casa Cacao triumph
View more photos View conference videoCooking and wellness: a dignified diet for the elderly
At Madrid Fusión Dreams, experts discussed the importance of adequate nutrition for the elderly. Susana Belmonte highlighted the role of food in healthy aging, while Juan Mediavilla criticized the lack of socialization in the nutrition of the elderly and the need to adapt menus and improve the gastronomic experience in residences and homes.
Javier Olleros and the cuisine that reflects the landscape
The chef of Culler de Pau claimed black oats as a key ingredient in Galician gastronomy. His cuisine seeks to capture the landscape on the plate, with local and seasonal products. He criticized the lack of healthy food in hospitals and defended the value of cereals resistant to climate change.
Senén Barral: sustainability in Inditex's canteens
Senén Barral explained how Inditex has transformed its catering system to supply its workers with local products. Eighty-five percent of its purchases come from Galician companies, prioritizing regenerative ingredients and reducing food waste.
Luis Fernandez, the young talent of the Spanish pastry industry
Luis Fernández, a 24-year-old pastry chef from Ponferrada, has been recognized as Revelation Pastry Chef at Madrid Fusión. Trained at Le Cordon Bleu Madrid, he worked at Ambivium and Casa Cacao before settling at Hotel Boutique Eunice (Salamanca). His specialty includes ice cream, bonbons and desserts on a plate, standing out for his precision and creativity. His victory positions him as one of the most promising Spanish pastry chefs.
Beatrice Casella, Carla Ordás, Luis Fernández, Mar Ibáñez, Clara Campoamor y Claudia Merchán
View more photos View conference videoNolla: the restaurant without waste
The Nolla (Helsinki) team detailed their zero waste model, from recycled furniture to local ingredients. They do not accept products with single-use packaging and limit their sourcing to a 250 km radius, supporting the local economy.
Áxel Smyth and Claudia Merchán, Galician talent with double recognition
Áxel Smyth and Claudia Merchán, from Simpar restaurant (Santiago de Compostela), have been named Cocineros Revelación 2025 at Madrid Fusión, after also winning the award for best ham croquette. Their cuisine, based on seasonal produce with a minimalist approach, has caught the attention of critics. They competed with other emerging chefs from all over Spain, consolidating their restaurant as one of the most promising gastronomic projects.
Andrea Martín, talent and leadership in the room
Andrea Martín, head waiter at Tragatá (Ronda, Málaga), has been recognized with the II Premio Sala Revelación at Madrid Fusión 2025 for her excellence in service management. Trained in Tourism and Restaurant Management, she worked at Aponiente and Bardal before assuming her current position. In the final, she competed with five other professionals, highlighting her leadership in team management and customer service. She takes over from Leticia Palomo (Ugo Chan, Madrid).
Spain bets on a national strategy to lead in gastronomy
The Ministry of Agriculture advanced its National Food Strategy at Madrid Fusión, highlighting gastronomy as an economic and cultural engine. With 90 million annual tourists and exports of 70,000 million euros, the sector represents a third of the Spanish economy. The plan prioritizes support for farmers and ranchers, culinary education and sustainability. More than 100 proposals have been compiled to strengthen the country's gastronomic identity.
Áxel Smyth and Claudia Merchán, Galician talent with double recognition
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Lisbon in every sip: pairing wine and haute cuisine
At Madrid Fusion The Wine Edition, sommelier Tiago Macena presented a selection of Portuguese wines with 250 indigenous varieties, highlighting their diversity by region. Chef Marlene Vieira paired these wines with Lisbon-inspired dishes, such as cauliflower tart with Algarve prawns, feijoada with squid and grilled red mullet. It explored how gastronomy and wine can tell the story of Portugal's history and landscape.
Conclusion
The 23rd edition of Madrid Fusion Food from Spain has consolidated its position as the global epicenter of innovative gastronomy. With record numbers, the congress demonstrated that cuisine continues to be an engine of cultural and economic change. Under the slogan “Revolutionaries”, the event paid tribute to the Spanish culinary transformation that began three decades ago, with figures of the stature of Ferran Adrià and Heston Blumenthal, who shared the stage with a new generation of talents ready to redefine the rules of the game.
The program of presentations reflected the balance between tradition and the avant-garde: from a ceviche showdown between Gastón Acurio and Dabiz Muñoz, to the analysis of the impact of artificial intelligence on haute cuisine, led by Eneko Atxa and scientist Eneko Axpe. Experimentation with ingredients and processes set the tone, with proposals such as Ángel León's marine sausages and the audacious fusion between cultured meat and vegetables presented by Cecilia Tham.
Beyond its technical and conceptual impact, Madrid Fusión 2025 has demonstrated its international character, with attendees from 63 countries and a program that has crossed borders. The event thus reaffirms its role as the international summit of gastronomy, where the past and the future converge on the same plate.
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