The Alimentaria Experience

An experiential gastronomic space: a sensory and participative revolution

  Underwalkway halls 6-7 | See floor plan

Agenda of activities

Check out all the activities of The Alimentaria Experience by days

April 16th April 17th April 18th

  The Alimentaria Experience      The Hostelco Experience

ACTIVITIES

April 16th

Marc Esteve

Marc Esteve

Responsible for cooking at St.Paul's School in Barcelona


12:15-13:15 |   Showcooking 2

Sustainable school canteens: nutrition for a better future

In this workshop we will explain how to organize a sustainable dining service in a school from the point of view of suppliers, its operations, costs and, of course, food and nutrition.

(Includes tasting)

Price: 30€
(Includes VAT)

Andoni Luis Aduriz & Guillermo Cruz

Andoni Luis Aduriz & Guillermo Cruz

Mugaritz Restaurant (Rentería)   


12:15-13:00 |   Auditorium 2

Collaborative creativity chef-sommelier

Knowledge of wine and cooking are united to generate new and exciting gastronomic creations.

(Includes tasting and a seat in the two front rows)

Price: 30€
(Includes VAT)

Carme Ruscalleda

Carme Ruscalleda

Sant Pau Restaurant (Sant Pol de Mar)     & Moments Restaurant (Barcelona)   


13:30-14:30 |   Culinary Master Workshop

Contemporary hotel cuisine. Mixing tradition and avant-garde

Carme together with her son Raül Balam manage all the gastronomy of the Mandarin Oriental Hotel in Barcelona, ​​and have the challenge of combining the high cuisine of the Moments with the rest of the hotel's gastronomic offer.

(Includes tasting)

Price: 60€
(Includes VAT)

Elena Arzak

Elena Arzak

Arzak Restaurant (San Sebastian)    


13:30-14:15 |   Showcooking 3

Avant-garde XXI century. The evolution of textures

The Arzak cuisine is impregnated with his personality, attached to his roots and with a creative spirit in constant evolution. It is author's cuisine and market cuisine, excellent raw materials and intensity in their elaborations.

(Includes tasting)

Price: 30€
(Includes VAT)

Mario Sandoval

Mario Sandoval

Coque Restaurant (Madrid)   


13:30-14:15 |   Auditorium 2

Culinary scientific collaborations

Defining themselves as flavour archaeologists, a large proportion of their work is geared towards developing culinary techniques in collaborations with private enterprise and scientific institutions in a constant quest for new haute cuisine applications.

(Includes tasting and a seat in the two front rows)

Price: 30€
(Includes VAT)

Rafa Peña

Rafa Peña

Gresca Restaurant (Barcelona)


15:45-16:30 |   Showcooking 3

The challenge of the tasting menu. In search of the possibilist balance

The Gresca's cuisine uses few ingredients, was simplified by necessity a few years ago, but which has become its hallmark. It's a Catalan cuisine with seasonal, creative and contemporary products.

(Includes tasting)

Price: 30€
(Includes VAT)

Paco Roncero

Paco Roncero

La Terraza del Casino Restaurant (Madrid)   


15:45-16:30 |   Auditorium 2

The staging of the menu throughout the restaurant

Cutting-edge, creative cuisine that translates not only into a culinary style but also into the way gastronomy is offered and understood as a unique sensory experience.

(Includes tasting and a seat in the two front rows)

Price: 30€
(Includes VAT)

Andoni Luis Aduriz

Andoni Luis Aduriz

Mugaritz Restaurant (Rentería)   


16:00-17:00 |   Culinary Master Workshop

Neomarin flavors. Extreme sea handling

His cuisine is not always intended to flatter the palate, but stimulate the thought and awaken sensations. His dishes are transgressors and surprise, made with a lot of technique and product knowledge.

(Includes tasting)

Price: 60€
(Includes VAT)

Mario Sandoval

Mario Sandoval

Coque Restaurant (Madrid)   


17:00-17:45 |   Showcooking 3

The explosion of the meats. The last secrets

One of the emblematic dishes of the Coque Restaurant is lacquered Cochinillo, which represents the combination of knowledge and quality of the raw material, the smoking technique, and cooking.

(Includes tasting)

Price: 30€
(Includes VAT)

Paolo Casagrande

Paolo Casagrande

Lasarte Restaurant (Barcelona)    


18:00-19:00 |   Culinary Master Workshop

The challenge of the menu-tasting. Elaboration of highly complex recipes

It's a cuisine with a Basque root and a Mediterranean nuance whose strength lies in the balance between tradition, avant-garde and creativity. Always present the unmistakable stamp of Martín Berasategui, but with a large presence of Catalan products.

(Includes tasting)

Price: 60€
(Includes VAT)

Ángel León

Ángel León

Aponiente Restaurant (El Puerto de Santa Maria)    


18:15-19:00 |   Showcooking 3

Neomarine flavors. Compositions with abyssal light

Through his research on marine luminescence he has discovered the possibility of generating light in any food, with the sole aim of amusing and add emotion to the dining experience.

(Includes tasting)

Price: 30€
(Includes VAT)

ACTIVITIES

April 17th

Andreu Genestra

Andreu Genestra

Andreu Genestra Restaurant (Mallorca)  


10:30-11:15 |   Showcooking 3

Tradition updated. Revolutionising Mallorca

The Mallorcan cuisine and the product of the island is all that Andreu Genestra claims, with the use of the raw material nearby, of what has marked a gastronomic tradition for centuries.

(Includes tasting)

Price: 30€
(Includes VAT)

Oriol Castro, Eduard Xatruch & Mateu Casañas

Oriol Castro, Eduard Xatruch y Mateu Casañas

Disfrutar Restaurant (Barcelona)   


11:00-12:00 |   Culinary Master Workshop

Avant-garde XXI century. Techniques, textures, filigree

The name of the restaurant sums up the philosophy of its cuiners: Disfrutar or Enjoy is the goal of their cuisine, where technique, detail, aesthetics, lightness and above all, creativity predominate.

(Includes tasting)

Price: 60€
(Includes VAT)

Francesc Muntanyola

Francesc Muntanyola

Consultant and director of Km Consulting (Specialist in collective restoration)


11:00-11:45 |   Auditorium 2

Advantages and disadvantages of different cooking techniques in collective restoration

Baking, frying, griddling, vacuum cooking... which is the best cooking technique for each product and collective? This workshop reveals the advantages and disadvantages of each technique, taking into account costs, operations and nutrition.

(Includes tasting and a seat in the two front rows)

Price: 30€
(Includes VAT)

Pepe Solla

Pepe Solla

Casa Solla Restaurant (San Salvador de Poio)  


11:45-12:30 |   Showcooking 3

Neomarine flavors. Rocking the Atlantic

His cuisine is an emblem of Galician gastronomy, simple, of product, with many bases and regional inspiration, but at the same time contemporary, with the Atlantic sea as protagonist.

(Includes tasting)

Price: 30€
(Includes VAT)

Nandu Jubany

Nandu Jubany

Can Jubany Restaurant (Calldetenes)  


12:15-13:00 |   Auditorium 2

Transform catering into haute cuisine

Maintaining quality levels and achieving haute cuisine standards in banquet catering is a real challenge that only the best will achieve.

(Includes tasting and a seat in the two front rows)

Price: 30€
(Includes VAT)

Francesc González

Francesc González

Consultant director of TCT4


12:45-13:45 |   Showcooking 2

Special diets from the point of view of operational kitchen. A safe and unique menu for everyone

Unifying diets and eliminating all kinds of allergens in our menus can be a good measure to sharpen operations, gain safety and 'integrate' people suffering from food problems.

(Includes tasting)

Price: 30€
(Includes VAT)

Paco Roncero

Paco Roncero

La Terraza del Casino Restaurant (Madrid)   


13:00-14:00 |   Culinary Master Workshop

Avant-garde XXI century. Cosmopolitan impacts

The innovation in his kitchen is presented between flavours and balance, on the way between the classic backgrounds and the product of always -which presents with textures and flavors-, mixed with the gastronomic richness acquired in his trips, the masterful use of the best techniques Applied to the taste and perfect balance of the dishes (healthy and light, easy to digest).

(Includes tasting)

Price: 60€
(Includes VAT)

Josep Maria & Meilan Kao

Josep Maria & Meilan Kao

Shanghai Restaurant (Barcelona)


10:30-11:15 |   Showcooking 3

The culture of the product: the duck. Pekin duck and other great traditions

Pekin duck is one of the star dishes of traditional Chinese cuisine. After cooking for 72 hours, the duck is 98% fat free and with delicious skin..

(Includes tasting)

Price: 30€
(Includes VAT)

Fina Puigdevall + Rafael Aranda

Fina Puigdevall & Rafael Aranda

Les Cols Restaurant (Olot)    & RCR Arquitectes


13:30-14:15 |   Auditorium 2

Cutting-edge architecture versus cutting-edge cuisine

How do you create a cutting-edge space commensurate with a highly creative culinary philosophy? And vice versa? The integrity of a cutting-edge restaurant project expressed through a cutting-edge space.

(Includes tasting and a seat in the two front rows)

Price: 30€
(Includes VAT)

Carles Tejedor

Carles Tejedor

Lomoalto Restaurant (Barcelona)


15:45-16:30 |   Showcooking 3

The explosion of the meats. The frontiers of long maturation

Meat as the protagonist, a space designed to make pedagogy on the ripening, cutting and cooking of beef, the importance of the grill.

(Includes tasting)

Price: 30€
(Includes VAT)

Fina Puigdevall

Fina Puigdevall

Les Cols Restaurant (Olot)   


16:00-17:00 |   Culinary Master Workshop

The challenge of the menu-tasting. Creationism of proximity

The concept of Les Cols represents the perfect synergy between contemporary subversion and environmental respect. His idea of cuisine is based on an opulent minimalism of surrounding horizons, which explains stories, tastes and impressions.

(Includes tasting)

Price: 60€
(Includes VAT)

Nandu Jubany

Nandu Jubany

Can Jubany Restaurant (Calldetenes)  


17:00-17:45 |   Showcooking 3

Contemporary hotel cuisine. High Catalan tradition

Nandu Jubany has been managing the 3 winter season restaurants of one of the largest hotels in Andorra for 5 years. Proposals of high winter gastronomy for ski lovers.

(Includes tasting)

Price: 30€
(Includes VAT)

Toni Massanés

Toni Massanés

Alicia Foundation, Alimentation and Science


17:00-17:45 |   Auditorium 2

Sustainable Creativity

In view of the urgent need to change our consumer patterns to continue enjoying a world with wonderful yet limited resources, a commitment to sustainability is essential for any restaurant or hotel with a corporate social responsibility that aspires to be competitive with an increasingly well-informed clientele and is required to comply with increasingly stringent legislation.

(Includes tasting and a seat in the two front rows)

Price: 30€
(Includes VAT)

Paco Pérez

Paco Pérez

Miramar (Llançà)    & Enoteca Restaurants (Barcelona)   


18:00-19:00 |   Culinary Master Workshop

Avant-garde XXI century. Creative manipulations of the environment

Paco Pérez's cuisine never forget the taste for the Mediterranean tradition and the products of its rich marine environment, and bets for a creative high tension cuisine with a lot of technique and generosity in textures and flavours.

(Includes tasting)

Price: 60€
(Includes VAT)

Dani García

Dani García

Dani García Restaurant (Marbella)   


18:15-19:00 |   Showcooking 3

The challenge of the menu-tasting. Redefining the Andalusian landscape

A demonstration of cosmopolitan and global cuisine that comes from multiple influences: from his Andalusian roots, from the experiences lived in his travels around the world, from the cultures he has been discovering, from all his years of learning and from a philosophy: "think in local and cook the global".

(Includes tasting)

Price: 30€
(Includes VAT)

ACTIVITIES

April 18th

Sergio Humada

Sergio Humada

Via Veneto Restaurant (Barcelona)  


10:30-11:15 |   Showcooking 3

Modern Neoclassicism. 50 years of great dishes revisited

The history of an authentic institution of haute cuisine in Barcelona, ​​half a century of gastronomic excellence, elegance, refinement and care service. A "classic modern" restaurant Defined by its owners.

(Includes tasting)

Price: 30€
(Includes VAT)

Kiko Moya

Kiko Moya

L'Escaleta Restaurant (Cocentaina)   


11:00-12:00 |   Culinary Master Workshop

The culture of the product: rice. Of rice and fideuas

The cuisine of L'Escaleta is an author's cuisine but experimental, highlighting the raw material and the pure flavor of the land, and updates the traditional flavours that identify the cuisine of the region.

(Includes tasting)

Price: 60€
(Includes VAT)

Miriam Ubach

Miriam Ubach

Dietista and nutricionista at Arcasa escoles


11:00-12:00 |   Showcooking 2

Cultural differences in the menu's design: solutions 'in situ' and solutions in convenience food

Showcooking on the importance of guaranteeing different options and proposals of food and menus that avarquen the different cultural and religious alternatives, always guaranteeing the basic nutritional needs.

(Includes tasting)

Price: 30€
(Includes VAT)

Alvaro Garrido

Alvaro Garrido

Mina Restaurant (Bilbao)  


11:45-12:30 |   Showcooking 3

The culture of the product. A fusion burst

High cuisine in "casual" format, which highlights the good work in the kitchen, the excellent product and the perfect technique. A testimony of Basque culture globalized with products and techniques from other cultures of the world.

(Includes tasting)

Price: 30€
(Includes VAT)

Anna Masdeu

Anna Masdeu

Manager of the Association Fishing Group of Local Action Costa Brava


12:15-13:15 |   Showcooking 2

Fresh fish in catering menus

The Local Action Fishing Group Costa Brava organises this workshop with the aim to announce the possibilities that there has the fishing product next the points of consumption to interfere as raw material of the kitchens of collectivities.

(Includes tasting)

Price: 30€
(Includes VAT)

Carles Abellan

Carles Abellan

Bravo Restaurant (Barcelona)


13:00-13:45 |   Showcooking 3

The culture of the product: rice. Barcelona rices

Rice is one of the typical dishes of Mediterranean cuisine, a product that in Catalunya and Barcelona has had great examples.

(Includes tasting)

Price: 30€
(Includes VAT)

Oscar Velasco

Oscar Velasco

Santceloni Restaurant (Madrid)   


13:00-14:00 |   Culinary Master Workshop

Contemporary hotel cuisine. Diversification of styles and flavours

Tradition, respect for the environment and the search for the best product are the hallmarks of Santceloni restaurant cuisine. Perfect balance between tradition and modernity, simple products taken to the maximum expression, and great products worked with exquisite taste.

(Includes tasting)

Price: 60€
(Includes VAT)

Kristian Lutaud

Kristian Lutaud

Gastronomic advisor at Gastoel (Specialist in collective restoration)


13:30-14:15 |   Auditorium 2

Providing added value into regenerated food from dinnerware perspective

Discover the best solutions for regenerating menus without food losing its organoleptic properties and to add value to dishes with attractive finishes. We will also examine the use of different tableware for each collective.

(Includes tasting and a seat in the two front rows)

Price: 30€
(Includes VAT)

Marcos Morán

Marcos Morán

Casa Gerardo Restaurant (Prendes)  


15:30-16:15 |   Showcooking 3

Traditon updated. The return of sauces in contemporary cuisine

The importance of sauces in contemporary cuisine reappears, a return to the roots that in Asturian cuisine have always been very important.

(Includes tasting)

Price: 30€
(Includes VAT)

Nacho Manzano

Nacho Manzano

Casa Marcial Restaurant (Arriondas)   


16:00-17:00 |   Culinary Master Workshop

Neomarine flavours. Creating new Cantabrian combinations

The cuisine of Nacho Manzano, as well as the philosophy of Casa Marcial, is an extension of his way of understanding life, which expresses localization and tradition as a starting point to create his own culinary language based on the roots, seasonality and product integrity.

(Includes tasting)

Price: 60€
(Includes VAT)

Fran López

Fran López

Villa Retiro (Tarragona)   & Xerta Restaurants (Barcelona)  


16:45-17:30 |   Showcooking 3

Tradition updated. The cuisine of the Ebro Delta

The young chef offers a menu based on contemporary cuisine, with predominance of rice, oysters, mussels, eels and other varieties of a little-known gastronomy in Barcelona, originally from the lands of the river Ebre.

(Includes tasting)

Price: 30€
(Includes VAT)

Macarena de Castro

Macarena de Castro

Jardín Restaurant (Mallorca)  


18:00-18:45 |   Showcooking 1

Tradition updated. Free Mallorca cuisine

Seasonality and tradition as a starting point, but without losing sight of the imagination, the game, the risk and the experimentation ... 100% product of the island, local ingredients always along with others that had never been seen in a restaurant.

(Includes tasting)

Price: 30€
(Includes VAT)

Miguel Ángel Mayor

Miguel Ángel Mayor

Sucede Restaurant (Valencia)  


18:00-18:45 |   Showcooking 2

Tradition updated. Making avant-garde with the Valencian history

The cuisine of Miguel Angel proposes to rescue and melt history and haute cuisine, narrating the gastronomic history of the city through the recovery of some of the most representative ingredients of the various historical stages of the Spanish and Mediterranean Levante.

(Includes tasting)

Price: 30€
(Includes VAT)