Countdown to the most revolutionary Madrid Fusion

“An exceptional program in a circus with six simultaneous rings”. This is how the founder and president of Madrid Fusion José Carlos Capel the next edition of Madrid Fusión, who was lucky enough to experience firsthand the seed of these revolutionaries. “Since the Olympics, in the year 1992 There was a crazy man who started doing strange things in the kitchen.. It was Ferran Adrià, and he was followed by chefs in different parts of Spain who also did unprecedented things that broke molds.. They were hippie cooks with hardly any resources who started a revolution, with counterrevolution included, that like a huge shock wave changed the way of understanding cooking around the world”, evoked.

The president of the congress has tried to summarize the program “really good” from Madrid Fusion Foods from Spain 2025, which will host interesting presentations in its six training spaces, debates and showcookings featuring top international speakers. “Albert Raurich He will explain to us what sushi is; Gastón Acurio and Dabiz Muñoz they will make ceviches with four hands; We will enjoy the chefs of Enjoy, the number one restaurant in the world; Ferran Adrià will tell us about the creative system, and we will learn about various applications of AI in the kitchen, like the one the chef Eneko Atxa and NASA advisor Eneko Axpe have been developed so that a restaurant can satisfy its customers and at the same time be profitable with a price covered by 18 euros”, advanced. Also noteworthy was the tribute that four renowned chefs will pay to Ruperto de Nola upon his birthday. 500 years since the publication of his cookbook, “preparing recipes such as the distilled broth for mourners that Joan Roca will perform, lamprey in Pepe Solla bread, the pulse cooked without water by Nacho Manzano or the pickles by Iván Cerdeño. This way we will demonstrate that back then cooking was done with an exultant modernity.”. The important international presence also stood out, with chefs like Katsuhito Inoue and his 72 stations, and the surprising presentation that the textile firm Inditex will star in, “to show the exceptional sustainable cuisine offered in its Arteixo dining room, that if it were open to the public, Michelin would give it 18 green stars”.

Once again, Madrid Fusión also hosts the best experience for wine lovers with the fifth edition of Madrid Fusión The Wine Edition Wines from Spain, during which you can attend a variety of tastings, theoretical sessions and innovative pairings. Master tastings with a focus on volcanic wines, aging whites and rosés of the world, as well as theoretical sessions on brand building, storytelling and the fermentation revolution, or trendy pairings that include natural wines and non-alcoholic options, are some of the strong points of the program of this wine scene. Among the featured speakers of this fifth edition of The Wine Edition Wines from Spain are producers, renowned sommeliers, Michelin-starred chefs and internationally renowned wine experts, as Raul Perez, Henrietta Lovell (Rare Tea Company), Sarah Jane Evans MW, Beth Willard (Co-Chair – Decanter World Wine Awards), Jonatan García Lima (Luck of the Marquis), Angeliki Karakosta (Bodega Hatzidaki, Santorini) Antonio Maçanita (Portugal). In addition, They will also repeat regular presence at this meeting such as Ferran Centelles (ex sommelier of elBulli), Mohamed Benabdallah (sommelier of Etxebarri*), Agustín Trapero (ex sumiller Four Seasons Madrid), James Henry (The Saint-Vrain Deanery*), Pilar Cavero or Hugo Muñoz (Ugo Chan*).

Also space for the work of the workshops in the third installment of Madrid Fusion Pastry, the great pastry forum, Bakery, Chocolate and Coffee that this year is sponsored “Your Province of Huesca Sweet Magic”, and that will have the presence of great figures such as Jordi Roca, Paco Torreblanca, Jordi Butrón or the chocolatiers Oriol Balaguer or Lluc Crusellas. But beyond the sweet, bread is taking center stage in a congress that on this occasion will be attended by the greatest revolutionary of artisanal baking, the British Richard Hart. After passing through the prestigious Tartine Bakery (San Francisco, EU), Hart partnered with René Redzepi to found Hart Bageri (Copenhagen). This bakery has established itself as one of the best in the world, expanding to multiple locations in the city. Richard Hart will come to Madrid Fusión to share his knowledge and experience in the search for the “perfect bread”.

Besides, during Madrid Food Fusion of Spain will be held 17 contests, among which the Revelation Chef will shine especially, Pastry Chef Revelation, Revelation Bartender, Head of the Revelation Room and of the Revelation Sustainability Award, and the Best Steak Tartare in the Room enters as a novelty, Best dish with apple, Best cuisine with partridge and Best empanada in Galicia. And Catalonia will be the invited region., Eastern World Gastronomy Region 2025, “that could not be missing in this revolutionary edition with a program full of Catalan names”, argued Gemma Moliner, head of the corporate communication and gastronomy area at Prodeca, Promoter of Agri-Food Exports of the Generalitat of Catalonia.

As institutional representation at the event, and main sponsor of Madrid Fusion with Foods from Spain, by the Ministry of Agriculture, Fishing and Food has also attended Ana Rodríguez Castaño, General Secretary of Agrarian Resources and Food Security, who has focused on the role that gastronomy has been acquiring in our society. It highlighted the fact that “Food has gone from the simple act of nourishing oneself to a sociocultural phenomenon that drives the economy. Gastronomy drags the entire agri-food chain, and the excellence that is represented in Madrid Fusión also implies the excellence of the sea, from the farm or field. But gastronomy goes beyond gastronomy, That is why from the Ministry we defend our history, our Mediterranean diet, and our chefs, because without a doubt they are the most creative in the world”.