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The Gourmets Hall celebrates the 38th edition with a spectacular exhibition of gastronomic excellence, gathering more than 55.000 high-end products
The Gourmets Hall celebrates the 38th edition with a spectacular exhibition of gastronomic excellence, gathering more than 55.000 high-end products. Wines, EVOO, caviar, preserves, sausages, condiments, sauces, chocolates, sweets, honeys and jams are just some of the protagonists of this meeting, that highlights the quality and diversity of the Spanish and foreign gourmet agri-food sector.
The Norwegian Sea Symphony opened the second day of the Leading International Quality Food and Beverage Fair in Europe, with the most select products of Nordic cuisine presented by Tore Holvik, Norwegian Seafood Advisor in Spain and with the help of chef Íñigo Urrechu with recipes such as Norwegian salmon ingot in bread crust with cream gnocchi and roasted skrei with sautéed dwarf tomatoes and yogurt sauce.
He Navarra Day – Reyno Gourmet It began with the traditional Chupinazo and a Navarrese lunch with IGP Chistorra and DO Navarra wines, asparagus and seasonal vegetables for the appetizer. In addition to DO Roncal and DO Idiazábal cheese tastings and the Navarrese landscape through Artajo oil, Souk pacharán and chocolates with Ekhi Gold gold. The day ended with a cocktail demonstration with IGP Pacharán Navarro, enlivened with live music from DJ Carlos R. and Ahikar Azcona.
Chef Rubén Fenollar was in charge of showing the versatility of products such as Mortadella Bologna PGI, Zampone and Cotechino Módena PGI and Salamini Italiani alla Cacciatora PDO, in a cooking show organized by the European project “A Slice of Quality – Choose PDO and PGI Deli Meats from Europe” which aims to promote the delicatessen sector and the European DOP and PGI quality labels.
The contestants of the 6º National Art Championship of Cisoria El Encinar de Humienta / Gourmet Group They had to face two tests; cut up a beef sirloin and make a steak tartare. Gabriela Medina Perea, from Jimmy's restaurant (Madrid) She stood out for her skill in the art of cutting meat and became the winner of the contest., receiving an award from 1.000 euros and a set of knives.
XChef Challenge by Cervezas 1906 – National Final One more edition demonstrated the commitment of Hijos de Rivera to contribute to a more sustainable and environmentally friendly hospitality model in this championship where the contestants had to demonstrate their skill and creativity by cooking live a dish that had to harmonize with one of the family's beers. 1906.
Sergi Aritzeta, Truc restaurant (Agramunt, Lleida) He was the winner with his pork snout recipe, grilled cuttlefish, salsifí y consomé de jamón y sepia armonizada con La Milnueve, como se conoce a la cerveza reserva especial de la familia 1906.
Ostras, gazpachuelos y merluza de pincho
Jesús Antonio Ruiz Díaz, de Ostrería La Medusa (Málaga) se proclamó Mejor Abridor de Ostras 2025 y por tanto ganador del 17º Campeonato de España de Abridores de Ostras – Écailleurs / Sorlut / Gourmet Group. En segunda posición Jessica Magali desde Palma de Mallorca y tercero Ferrán Santís de Barcelona. Ostras Sorlut entregó los Premios Mundo Sorlut diseñados por Agatha Ruiz de la Prada.
La tarde estuvo protagonizada también por el Campeonato de Gazpachuelos Gourmet by Sabor a Málaga with the recipe made by Mariano Rodríguez de M de Mariano de Málaga that turned out to be the winner and received a prize of 2.000 euros, Rafael Garcia, from the Malaga restaurant Beluga was the second place and Daniela Romero, from Alma Playa, also from Malaga, came in third position.
The Galician pincho hake closed today's day of activities with Merluza do Pincho Challenge by Xunta de Galicia do Mar which brought together chefs from all over Spain to demonstrate that they are the best at preparing this product so characteristic of the Galician markets.. Adrián García from Moonlight Experimental Bar (Zaragoza) and her recipe for hake in brine cooked at low temperature was the one that convinced the jury and she was declared the winner of the contest., en segunda posición, Ignacio Garbayo, de Kitchen Club (Madrid) y Yaiza Ortiz, de Maraki Gastrobar (Nájera, The Rioja), que quedó tercera.
Reconocimiento y escenarios non stop
El Grupo ALBE-Lácteas del Jarama ha rendido homenaje a Francisco López Canís, Presidente y fundador del Grupo Gourmets entregándole la “Chaquetilla Albe 2025” en un acto que ha tenido lugar durante la jornada de hoy, reconociendo así su papel fundamental en la promoción y evolución de la gastronomía en España, “Su trayectoria, reconocimientos y labor incansable, han propiciado que la gastronomía española haya alcanzado los niveles de excelencia de los que gozamos en la actualidad”.
He Espacio #Alimentosdespaña / MAPA El País Más Rico del Mundo throughout the day, it hosted award-winning products in the #Alimentosdespaña awards, with the unknown Murcian EVOOs and traditional olive tree crops, the Vedra de Ulla brandy or the products made with Garnacha wine salt from Fuendejalón in Campo de Borja.
The visitors of the Scenario of the Community of Madrid They were able to taste the chickpea flan from La Garbancera Madrileña, by chef Víctor Díaz, accompanied by a DOP Vinos de Madrid wine, from the Virgen de la Poveda Winery. In addition to knowing, the cooking show of preparations with free-range eggs from Granja Villareal and the presentation of the ASEACAM cocktail “YocomoMadrid” made with products 100% madrileños, and designed by chef Miguel Ángel Mateos.
Finally the Andalusia scenery – Taste of the South hosted the best baker in the world, Domi Vélez who showed visitors how to make premium bread and a visit from chef José Álvarez, from the La Costa restaurant, (The Ejido, Almeria) who made three dishes: TOMATO&Co, apple, sardine and hinojo; Quibble, roasted butter, sweet potato cream and crispy head; Tartar de jibia, chicken broth and crispy skin.
