Presentation
The Diner
Ferran Adrià will defend his opinion on the evolution of gourmet restaurants and tasting menus at the Main Auditorium of Madrid Fusión Alimentos de España, and at Dreams he will lead a key session to understand the theme of Madrid Fusión 2026: the diner as the protagonist.
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12:05 - 12:45 HRS
José Miguel Mulet
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Rafael Valenzuela
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Toni Massanés
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11:00 - 11:30 HRS
Juanlu Fernández
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Israel Ramos
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Iris Jordán
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Patrocinado por la Junta de Andalucía, a través de la cofinanciación de los fondos FEDER de la Unión Europea
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18:35 - 19:05 HRS
Rufat Aliyarov
Food engineer at the Azerbaijan National Culinary Centre
Rasim Najafov
Executive Chef at the Azerbaijan National Culinary Centre
Sakina Asgarova
Director of Gastronomy at the Azerbaijan National Culinary Centre
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11:20 - 11:50 HRS
Evelyn Castro
Editor Gastrolab
Israel Aretxiga
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15:15 - 15:45 HRS
Mariano García Poyuelo
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Javier Trabadelo Pol
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15:50 - 16:20 HRS
Gerônimo Athuel
Chef at Ocyuá (Rio de Janeiro, Brazil)
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Sabores at the Center
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Diogo Rocha
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The Revelation Chef go out for tapas with Balfegó
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Roberto Martínez Foronda
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Yongping Zhang
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11:40 - 12:20 HRS
João Paulo Frankenfeld
Chef at Casa 201* (Rio de Janeiro, Brazil)
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12:15 - 12:45 HRS
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Daniel Calleja
Environmentalist and science communicator (Huelva, Spain)
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12:50 - 13:20 HRS
Sofia Cicinelli
Chef at Biribiri (Madrid, Spain)
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La Costa: we cook what we are, we cook what we have
14:00 - 14:30 HRS
José Álvarez
Chef at La Costa* (El Ejido, Almería, Spain)
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14:35 - 15:05 HRS
Guram Baghdoshvili
Chef at Karater (Lisboa, Portugal)
David Narimanishvili
Chef at Nunuka, Persimmon's (Madrid, Spain)
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14:00 - 15:30 HRS
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16:00 - 17:30 HRS
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Pablo Alomar
Sake expert. Founder and CEO of Salvioni Alomar.
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18:00 - 19:30 HRS
Miguel Barrera
Chef at Cal Paradís* (La Vall d'Alba, Castellón, Spain)
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Creative Canarian cuisine with identity
14:15 - 15:45 HRS
Daniel Jiménez
Chef at La Tegala (Mácher, Lanzarote, Spain)
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Brazilian roots – cassava in Rio de Janeiro cuisine
12:30 - 14:00 HRS
Kátia Barbosa
Chef at Aconchego Carioca y Sofia (Río de Janeiro, Brazil)
João Diamante
Chef at Dois de Fevereiro (Rio de Janeiro, Brazil)
Monique Gabiatti
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Spanish poultry, the most versatile product in traditional and avant-garde cuisine
17:45 - 19:00 HRS
Marta Lafarque
Head of Internationalisation at Avianza/Aves de España
Domingo Puentes & Mauricio Rodríguez
Chefs Ejecutivos del Grupo Arzábal
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We have a plan: Spanish cuisine seduces the world
10:30 - 11:00 HRS
José Miguel Herrero Velasco
Director General of Food at the Ministry of Fisheries, Agriculture and Food (Madrid, Spain)