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MADRID FUSION 2022

A RETURN TO COOKING

The world's most dynamic global congress is set to celebrate its first global congress in 2022. twentieth anniversary. A very special edition that will bring many surprises.

The theme of the congress will be Beyond the product. Over the course of three days, we will review ancestral, traditional and future cooking techniques, from fire roasting to microwave cooking or the use of ultrasound, the basis of great dishes of the future.

At Madrid Fusión we will review this return to cookingThe transformation of the genre, the meticulous elaboration.

The second edition of MF The Wine Edition will also be held and we will be launching a new pastry and bakery congress, Pastry Fusion.

We are finalising a very ambitious programme with the presence of great international chefs in line with the trends on the rise: we can already advance that René Redzepi, Gastón Acurio, Alex Atala, Dabiz Muñoz, Joan Roca, Rasmus Munk or Antonia Klugmann among others, will be at Madrid Fusion Food from Spain 2022.

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GUEST RESTAURANTS

La Gatera - Gastro Bar

One of the youngest establishments, yet one of the ambassadors of Palma's gastronomy. Its culinary proposals are a delight for the most experienced palate.

Bululu Fusion

Bululú Fusion is an innovative restaurant, which opens its doors to offer the best gastronomic experience in one place, combining the diverse flavours of the world with its fusion food, Creole delicacies with its exquisite Venezuelan food, and the best of Italian pizzas; all designed to delight consumers with delicious food and a good atmosphere.

Restaurant El Jardín de la Sal

An original, authentic and unparalleled gastronomic experience, with the highest quality products and a great creative contribution in a truly unique setting.

Restaurant El Sitio

Info: An oasis in the middle of a sea of banana trees, with a tranquil atmosphere, beautiful gardens and a cuisine that enraptures the senses, from the service, thoughtfully designed starters, wonderful dishes and a unique after-dinner meal.

MADRID FUSION 2022 PROGRAMME

EVENTS TASTE THE PALM

MONDAY 28 MARCH

MAIN STAGE

SECONDARY SCENARIO

TUESDAY 29 MARCH

MAIN STAGE

I INTERNATIONAL GASTRONOMIC TOURISM MEETING
Taste Spain Area

START OF DAY - 11:00 AM

Presentation

INTERVIEW - 11:15 AM

Casa Cacao, beyond the business
Joan Roca El Celler de Can Roca. Gerona
Interviewer: Benjamín Lana. General Manager of Vocento Gastronomía

ROUND TABLE - 11:45 AM

Hotel chefs, beyond the gastronomic hotel
- Akelarre, Pedro Subijana. San Sebastian
- Artur Martínez, restaurant Aürt Hotel Hilton Diagonal. Barcelona
- Miramar Paco Pérez. Llançá-Costa Brava
- Moderator: Germán Jiménez. Managing Director of Turium Institute

INTERVIEW - 12:30 PM

The gourmet experience as a tourist attraction
- Gastón Acurio. Astrid&Gastón. Lima, Peru.
- Interviewer: Ignacio Medina. Director 7 Cannibales

ROUND TABLE - 13:05 PM

Destinations at the forefront of gastronomy
- Mª Dolores Corujo. President of the Cabildo de Lanzarote
- Toni Bernabé. Director General Instituto de Turismo de Valencia
- Ana Redondo. Valladolid Councillor for Culture and Tourism
- Moderator: Carlos Garrido, President of CEAV, the Spanish Confederation of Travel Agencies

END OF THE MORNING SESSION - 13:45 PM

GASTRONOMIC EXPERIENCE SAVOUR SPAIN - 13:45-15:00 PM

START OF AFTERNOON SESSION - 15:00 PM

Welcome and presentation

INTERVIEW - 15:05 PM

Nobu, from gastronomic benchmark to global lifestyle brand 
- Santiago Rodríguez, GM Nobu Hospitality
- Interviewer: María Llanos Domínguez. Lifestyle journalist.

INTERVIEW - 15:05 PM

Nobu, from gastronomic benchmark to global lifestyle brand 
- Santiago Rodríguez, GM Nobu Hospitality
- Interviewer: María Llanos Domínguez. Lifestyle journalist.

INTERVIEW - 15:30 PM

Excellence as a tourist ingredient
- Quique Dacosta
- Interviewer: Jesús Trelis. Director Las Provincias

ROUND TABLE - 15:55 PM

Gastronomy as a tourist destination
- Cenador de Amós. Jesús Sánchez. Villaverde de Pontones. Cantabria
- Abadía Retuerta Le Domaine. Enrique Valero. Sardón de Duero. Valladolid
- Samuel Moreno. The Alcuneza Mill. Alcuneza-Sigüenza. Guadalajara
- Moderator: Esperanza Peláez. Journalist Diario Sur

CLOSING AND END OF THE DAY - 16:40 PM

SECONDARY SCENARIO

WORKSHOP - 14:00 PM

Vineyard: Tea wine ice cream, black pudding earth, Malvasia barrel mousse and smoked chocolate roots with Breña cigars.

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WEDNESDAY 30 MARCH

MAIN STAGE

WORKSHOP - 10:30 AM

Banana in textures, paje sable and coastal tuno juice, and masterclass on the banana and its states.

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SHOW COOKING - 13:00 PM

Marinated sea bass on avocado gazpacho

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SHOW COOKING - 15:30 PM

Textured banana, paje sable and coastal prickly pear juice

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WORKSHOP - 16:00 PM

Cheese

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EXHIBITION - 19:00 PM

Exposure of damage caused by the volcano to the primary sector

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SECONDARY SCENARIO

WORKSHOP - 16:30 PM

Marinated sea bass on avocado gazpacho and masterclass on avocado and its characteristics

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TASTING

NEWS

THE WORLD'S LARGEST GASTRONOMY CONGRESS

TOTAL DATA OF THE 2022 EDITION

20

Editions

1171

Members of Congress

16500

Visitors

1038

Accredited Journalists