Grupo Gourmets

14th GourmetQuesos, The Best Spanish Cheeses Championship 2024

28th Wine Tunnel / MAPA

A must-see at the Salon Gourmets, the Wine Tunnel is a unique and now traditional space which, during its 27 editions, offers the possibility of tasting the best single-varietal wines of the country. 340 wines selected by the technicians of the Ministry of Agriculture together with the Tasting Committee of the Grupo Gourmets Wine Guide, belonging to 274 wineries with 22 grape varieties, could be enjoyed in the last edition. To complete the wine experience, important Spanish wineries offer tastings and introductory courses where visitors can learn about the different methods of making and ageing white, red, rosé and sparkling wines, as well as their particularities and harmonies.These were the varieties that could be enjoyed at this edition:AlbariñoCabernet SauvignonChardonnayGarnacha BlancaGarnacha TintaGodelloGracianoMalvasiasMazueloMenciaMerlotMonastrellMoscatelesPalomino FinoPedro XiménezPinot NoirPrieto PicudoSyrahTempranilloVerdejoViura MacabeoXarel·lo

3rd Gourmet Pizza Spanish Championship by 1906 Red Vintage Beer

4th Salon Gourmets Contest: #IncognitoproductSG24

Salón Gourmets offers you the challenge of guessing an incognito gourmet product related to the event on its Instagram profile. During the four days of the event, a publication will be active on the Instagram account of @GrupoGourmets in which participants will be given clues to discover the incognito product of this edition.Winner: Bomba de confit de pato con naranja de Don Bocarte.Competition rules:1. Follow @grupogourmets on Instagram.2. Comment on any of the Instagram posts which you think is the incognito product of #SG24 and mention two friends with whom you would share this prize.3. The competition will end at 10:00 am on 25 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony at 11:00 am.

5th Salon Gourmets Contest: #MyproductSG24

During the 4 days of the Salón Gourmets, participants can vote for the product that has caught their attention for its characteristics, presentation, quality or innovation. The winning product will receive special recognition from the organisers.Competition rules:Winner #MyproductSG24: Bonilla a la vista1. Anyone who wants to participate must take a photo of themselves with their favourite product at Salón Gourmets, using the hashtag #MiproductoSG24 and mentioning @grupogourmets on Instagram.2. The product that receives the most votes will be the winner.3. The competition will end at 10:00 am on 25 April and the winner will be announced during the Grupo Gourmets awards ceremony at 11:00 am.

5th Salon Gourmets Contest: #MyfavouritestandSG24

During the 4 days of the event, Salon Gourmets invites you to choose, through its social networks, the stand that has stood out from all the others, whether for its originality, uniqueness or innovation. From among all those exhibited, the most outstanding at Salon Gourmets are pre-selected and users choose the winning stand, which receives special recognition from the Organisation.Competition rules:Winner #MyfavouritestandSG24: Sabor a Málaga.1. Vote for your favourite #SG24 stand by entering the gallery and choosing the one you like the most from our Instagram profile.2. The stand that receives the most votes will be the winner.3. The competition will end at 10:00 am on 25 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony at 11:00 am.

Food Bank of Madrid - SOS Children's Village

Salón Gourmets collaborates with Banco de Alimentos which is a non-profit charity whose purpose is to collect and distribute food for free to social organizations such as social canteens, residences or foster homes of the Community of Madrid. During Thursday 25th April, Banco de Alimentos de Madrid was in charge of collecting the donations from the exhibitors, a figure that grows year after year thanks to their generosity. In this last edition, 9,189 kg of food were collected.SOS Children's Village is an organization that takes care of children and young people who are in a vulnerable situation. During Salon Gourmets, a group of volunteers inform about the actions carried out by the association, such as child protection, families at risk of separation or accompanying young people in their social and labor integration.Salon Gourmets also collaborates with the Ministry of Agriculture, Fisheries and Food (MAPA) as part of The Richest Country in the World by promoting the campaign "Nothing is thrown away here", which aims to minimise food waste and promote responsible food consumption.

NGO Gastronomia Solidaria

The NGO Gastronomía Solidaria is an initiative directed by Chema de Isidro that was created with the aim of helping young people at risk of exclusion to integrate into our society through gastronomy. Its aim is to provide opportunities through training and, above all, affection, offering insertion or reintegration into the labour market. The students in each class undergo three months of training and two months of work experience in various aspects of the hotel and catering industry and most of them leave with a job. The Salon Gourmets supports this brilliant initiative with a showcooking space where top chefs prepare their dishes in the most fun and dynamic way, supported by the students of Gastronomía Solidaria.At their stage located in Hall 3 they will be holding masterclasses, show cookings and tastings by chefs and students currently undergoing training as part of the project.Programme of activities:Monday 22 April14:00 h: Show Cooking - Gastro Flamenco: "A walk through the rice fields of the Guadalquivir marshes". Presented by Marisol "La Marismeña" and Miguel Jimenez (Restaurant Eiffel), members of Gastronomía Solidaria. Music by the artist "Bandolero" and his guitarist.16:00 h: 2nd prize for the most innovative Torrija of the Community of Madrid with its Torrijas tasting.17:00 h: Distillate tasting.Tuesday 23 April16:00 h: Wine tasting with Custodio Zamarra and Javier Gila Vinos: Citius from Bodegas Altaparina and Finca la Nevera.17:00 h: Distilled spirits workshop.Thursday 25 April11:00 h: Tasting of pinchos in favour of the Association for Rare Diseases.12:00 h: Sacha con las cosas de Sacha (Sacha with Sacha's things)13:00 h: Xandra Luque Cocinas con sentido. A showcooking event aimed at learning about different ingredients and new uses in the kitchen to create attractive dishes.

Innovation Area

Gourmetour + Gastronomic Bookshop

At this stand, visitors will be able to see copies from gastronomic publishers such as Planeta Gastro and Abalon Books, as well as Grupo Gourmets publications -Guía Vinos Gourmets and Club de Gourmets magazine-. They will also be able to purchase the book "Ayer y Oy", a tribute to Javier Oyarbide, which will be presented at the Salón Gourmets and whose profits will go to Pablo Oyarbide, Javier's son.Also present will be writers with exclusive book signings such as Alejandro Muchada with Viñadores (Monday 22nd from 16:30 to 19:00 h). The copies on sale will be:Planeta Gastro:Oh La la chocolat, Oriol Balaguer – PVP 24,95 €La gamba roja PVP 29,95 €Todo sobre las tartas y Todo sobre las galletas, Cristina Tosi- PVP 29,95 €Cocina como la mamma, Eugeni de Diego PVP 35,95 €Verdupedia, Rodrigo de la Calle. PVP 29,95 €Mejor si pica, Anilú Cigüeñas. PVP 29,95 € Salsa!, Romain Fornell- PVP 35,95 €Crudo, Antony Bourdain- 19,95 €Una historia de la Nouvelle Cuisinne, Óscar Caballero PVP 22,50 €El mejor pan del mundo, Domi Vélez – PVP 35,95 Abalon BooksMadrid Gastro- PVP 29,50 €Jerez, Manzanilla y Montilla- PVP 29,50 €L’Escaleta- PVP 59,50 €Luis Irizar, Maestro de Maestros- PVP 34,95 €La Despensa Japonesa- PVP 29,50 €Animal Cocinero- PVP 22,95 €Mueble Bar- PVP 32,95 €Viñadores- PVP 22,95 €20% of the profits from sales made during the SG will go to the Banco de Alimentos.

Organic Exhibition Area

Children's Workshops

Since the I Taller de los Sentidos in the year 2000 the purpose has always been that non-professional could known the traceability of the food that was shown at differents workshops at Salon Gourmets.The Children's workshops, were developed with such objetive aimed at schoolchildren between 7 and 10 years old from the Community of Madrid. Children learn about the product in a closer way, seeing, touching and smelling as well as learning the basic principles of a healthy diet and of course, tasting their work, the funniest part of the workshop.During the 37th edition of Salon Gourmets, students will enjoy a healthy and balanced breakfast at the Tierra de Sabor Workshop / Castilla y León, consisting of a toast of Iberian ham DOP Guijuelo with tomato and EVOO, strawberries and whole milk, all products protected under the region's seal of guarantee. In the Galician Honey Workshop / Xunta de Galicia, schoolchildren will learn how honey is obtained and the materials used to make it. The Cheese Workshop / GourmetQuesos, already a classic at the SG, aims to bring cheese closer to the students by showing them the different types, production methods and origins. Finally, the Bread Workshop / Horneo Fresh: where children will learn how to make this product that is so present in the Mediterranean diet.

Cheese Tunnel / Cheese from Spain Awards / ICEX

A space within the Salon Gourmets where discover and taste the best national cheeses. Cheese experts lead visitors through long tables where the 100 finalist cheeses of the 14th GourmetQuesos, The Best Spanish Cheeses Championship 2024, are exhibited. From over 900 cheeses that annually concur to the competition, a jury formed by 60 tasters chooses five finalists in each of the 20 categories, these are the ones that had gained their place in the Cheese Tunnel. Visitors are able to get familiar with production methods, places of origin and technics, most of them traditional, used in the elaboration of these artisan products. Goat, cow, mixture, smoked, blue, aged, young, creamy. The variety of cheeses produced in Spain is almost endless and the best can be enjoyed in this unique space, one of the busiest at the Salon Gourmets.

XChef Challenge by 1906 Beers - Central Region

XChef Challenge by 1906 Beers is looking for the most talented chefs in the country who are committed to a community that wants to make a positive impact on society. The chefs are challenged not only to show their skill and creativity in the preparation of recipes, but also their commitment to sustainable practices in the kitchen and the ability to transmit values in their environment.The participants will defend a unique and authentic gastronomic proposal, accompanied by one of the four varieties of the 1906 Beer family.Winner:Álvaro Ibañez García - (Albor Restaurant).Tostón de oreja with brava sauce from its cooking, pickled cabbage and langoustine harmonised with 1906 "La Pelirroja" beer.

Official Inauguration of 37 Salon Gourmets, International Fine Food and Beverages Fair

Francisco López Canis and Francisco López López-Bago, Honorary President and President and CEO of Grupo Gourmets respectively, will be in charge of welcoming the dozens of personalities who will attend the inauguration which will take place on 22 April at 11:00 am.The Official Inauguration of Europe's most exclusive Quality Food and Beverages Fair will be attended by María Begoña García Bernal, Secretary of State for Agriculture and Food of the MAPA and will be welcomed by Francisco López Canís and Francisco López Bago, Honorary President and President of Grupo Gourmets respectively, to accompany her and the retinue of regional authorities and members of the diplomatic corps from various countries on their tour of pavilions 8, 5, 3, 4 and 6 at Ifema Madrid.

LAN, 50 years of an exciting challenge

The Rioja winery LAN, which represents the initials of the provinces of the DOCa Rioja, Logroño, Álava and Navarra, is celebrating its 50th anniversary at the Salón Gourmets with a tasting that will take a look back through its wines at a history that began in 1972.María Barúa, the winery's oenologist, will be in charge of explaining to the public the 8 wines that will be part of the tasting, characterised by the singularity of the land where they are located. A selection of historical vintages of the main wines of Bodegas Lan in Rioja, from the 70s to the present day.

30th Ham Cutting Contest / Dehesa de Extremadura

4º Burger Combat, Hamburger Spanish Championship Gourmets / Lantmännen 2024

For the fourth year, Salon Gourmets is hosting the Burger Combat organised by Lantmännen Unibake and Grupo Gourmets, a battle between chefs looking to make their burger the best in Spain. The live competition measures the chefs´creativity in creating their premium burger recipe, as well as the most inventive combinations, presentation, harmony and innovation in the ingredients used. In addition to the bun from the Lantmännen Unibake group, the burger must also contain sauce, meat and other ingredients of their choice. From classic to avant-garde, this competition promises to elevate burgers to gourmet status.The registration period for the competition will be open until 15 March on the Burger Combat website, with the requirements to take part in the competition, the registration form and the rules of the championship.Winners:First place: Martín Fernández. Bágoa Gastrobar, Ourense. A FuxidiaSecond place: Ángel Sonsona Hidalgo. La Demo Hamburgers. Torrejón de Ardoz (Madrid). La AtrevidaThird place: Aldo Sebastianelli Rosales. Mena Restaurant. Pozuelo de Alarcón (Madrid). Blue Mena BurgerThe jury for this edition were be made up of: Fran Rodríguez Fundador de Monio Group, Frankie Burgers y Francesco,s Pizza Felipe Ruano Presidente de ASEMACIñigo Pérez  Chef y propietario de restaurantes Urrechu y Zalacaín María Jiménez Latorre Colaboradora TV y radio. Autora de varios libros de cocinaMariana Hernández Ganadora del último Burger Combat y chef del restaurante El Baifo en Santa Cruz de La Palma Sergio Fernández Chef Ejecutivo Grupo La Fábrica Nino Redruello Chef y responsable Grupo La AnchaThe contestants of this edition were: David Alcaraz Worldburg - Mataró (Barcelona) Martín Fernández de Bágoa Gastrobar , Ourense Ángel Solsona Hidalgo Hamburguesería La Demo - MadridAldo Sebastianelli Rosales Mena - Madrid Pedro Huélamo BDP Burger - Madrid Aday Urbano González Imperial Craft Burger - Madrid

Presentation of the 3rd Spanish Gourmet Pizza Championship by Cerveza 1906 Red Vintage

Presentation of the Championship by Jesús Marquina and Grupo Gourmets.

Masterclass " La pizza es alta cocina"

By Jesús Marquina. Use of Pimentón de la Vera and Fuentes Tuna in pizza.

Enogastronomical and Susteninable Ourense Province

"Ourense enogastronomic and sustainable province" is the title of the show cooking that will highlight the food of the region, showing the quality of its raw material, as well as the great work developed by small producers who work every day to offer an exceptional product.The Ourense Institute of Economic Development - Inorde is in charge of organising this activity with the aim of contributing to the sustainable development of the province through the management of projects that promote the recovery of native breeds, the development of new organic products adapted to the new more efficient and environmentally friendly production model and the support to the agricultural, livestock and forestry sectors.With the collaboration of the Association of Chefs Cociña Ourense will have the chefs, Gerson Iglesias, Begoña Vázquez, Samuel Moreno, Marco Varela and Alberto Fernández, who will be in charge of demonstrating the versatility of the food and drinks of the region by preparing different recipes with local products.

Gastro Flamenco - Show Cooking

Show Cooking - Gastro Flamenco: "A walk through the rice fields of the Guadalquivir marshes". Presented by Marisol "La Marismeña" and Miguel Jimenez (Restaurant Eiffel), members of Gastronomía Solidaria. Music by the artist "Bandolero" and his guitarist.

Presentation of the Official Pizza of the Championship, designed by Jesús Marquina: Pizza 1906 Red Vintage

Presentation of the pizza and sponsors and tasting / pairing for attendees.

7th Best Asturian-Style Veal Cutlet, Cachopo Contest

Cachopo is a traditional dish of breaded beef stuffed with cold meat and cheese. In order to enhance this recipe and support those professionals who elaborate it with Asturian Veal, the Regulatory Board organisers this contest where any Spanish restaurant is welcome. Those interested fill up a registration and, during 8 weeks previously announced, receive at some point the visit of a representative of the organisation who, in an anonymous way, tastes the dish at the restaurant. From all the contestants the best 12 are chosen to prepare their recipes in Salon Gourmets facing a jury composed by gastronomic critics and top chefs. The jury will evaluate presentation, breading, originality, stuffing, meat texture and of course, taste. Prizes of €1200, €500 and €300 are the awards for the three best Asturian-Style Veal Cutlets (Cachopos) in Spain.The selected restaurants will be visited anonymously by members of the jury until 31 March. The 12 best finalist restaurants will present their cachopos in the final on Monday 22 April at the 37th Salón Gourmets. This year, due to the enormous technical competition, 13 will compete for the title of Best Asturian-Style Veal Cutlet (Cachopo) in Spain.Winenrs:First place: Los Arcos Restaurant - Cangas de Onís (Asturias)Second place: Sidrería Fonte Villoria - Lugones (Asturias)Third place: Casa La Nicia Restaurant -Ules (Asturias)The 2024 finalists were:Casa Repinaldo -Candás (Asturias)El Bodegón Asturleonés - León (Castilla y León)El Rinconín del Perlito - Avilés (Asturias)La Puerta de Cimadevilla Sidrería -Oviedo (Asturias)Restaurante El Mono que lee -Oviedo (Asturias)Restaurante El Regueirín -Cudillero (Asturias)Restaurante Bar El Trompeta -Cádiz (Andalucía)Restaurante Casa La Nicia -Ules (Asturias)Restaurante Los Arcos - Cangas de Onís (Asturias)Restaurante Lucomo - Nueva de Llanes (Asturias)Río Astur Sidrería -Gijón (Asturias)Taberna Asturiana Zapico -Toledo (Castilla La Mancha) Sidrería Fonte Villoria - Lugones (Asturias)The Jury of this edition was composed of:Sergio Rama Chef y Asesor Gastronómico Pilar Salas Directora de 7 Caníbales Roberto Capone Chef y Asesor Gastronómico Raquel Castillo Crítica Gastronómica y periodista Hule y Mantel- El MundoGoyo González Cadena COPE

The Best Iberian Montado in Spanish Gastronomy by Arturo Sánchez and Berkel

Riedel Experience: The importance of the glass from a technical point of view, not an aesthetic one

Under the title, "Riedel Experience: The importance of the glass from a technical point of view, not an aesthetic one", Guiherme Mantovani, head of Riedel in Europe, will show how the different types of Riedel glasses, depending on their shape and model, can influence the expression of the wines./p> MUGA flor de muga blanco 2020 • JOSEP FORASTER Julieta trepat 2022 • PAGO DE CARRAOVEJAS 2021 are the wines chosen for this tasting./p> Euroselecció was created in 1998 with the aim of providing the ideal tools to enjoy a wine, offering the hotel and catering sector the maximum facilities to contribute to an excellent service and the optimisation of resources. In short, they are fundamental tools that enhance the tasting experience by maximising the perception of the flavours and aromas of the wine./p> Riedel is the official supplier of glasses during the Salón Gourmets, both in the most important tastings and in the activities that take place during the four days of the event. They also supply their stands to exhibitor clients who wish to do so. Euroselecció is the official importer of prestigious brands such as Riedel, Eurocave wine cabinets and Coravin wine dispensers. They also have their own brands such as Tasting, Riedel glass hire and Glasskey, for impeccable glass washing.

2nd prize for the most innovative Torrija in the Community of Madrid

2nd prize for the most innovative Torrija in the Community of Madrid with its Torrijas tasting.

Acrobatic Exhibition by Francis Tolu - World Champion 2023

Acrobatic Exhibition by Francis Tolu - World Champion 2023

13rd National Panizo Cocktail Contest

Orujos Panizo celebrates the final of the 13th edition of the National Cocktail Competition, demonstrating that new flavours and textures can be created with distillates such as orujo liqueur. An exceptional jury selects the most creative and innovative among the proposals of the 10 bartenders and sommeliers who reach the final.The finalists will have a time limit of 7 minutes to prepare 5 glasses of their cocktail, which must contain a maximum of 6 products including drops, a minimum of 2 distillates and may not contain more than 7 cl. of alcoholic product. The winner will receive a prize of €2,000, the runner-up €1,000 and the third place winner €500.The registration period will be open until 29 February at www.destileriaspanizo.com with the requirements to take part in the competition, the registration form and the rules of the championship.A new feature this year is "La Ruta del Cóctel Panizo", a new section on their website that will give visibility to all those establishments (bars, pubs and restaurants) where the bartenders and sommeliers who enter the competition serve cocktails made with their liqueurs.WinnersFirst place: Borja Gutiérrez, cóctel "La Gilda" (Cantabria)Second place: Jonathan Méndez Tapioles, cóctel "Homenaje" (Zamora)Third place: Adrián Orgaz, cóctel "Jú Zi" (Zaragoza)The finalists of the 13th Edition were:Vanya Maxwell, cocktail “Mar y Tierra” (Valencia) Jonathan Méndez Tapioles, cocktail “Homenaje” (Zamora) Alejandro Alonso, cocktail “Among us” (Tenerife)Adrián Orgaz, cocktail “Jú Zi” (Zaragoza)Ainara Albiz, cocktail “Warner Bros” (Navarra)David Martin, cocktail “Panacea” (Guadalajara) Borja Gutiérrez, cocktail “La Gilda” (Cantabria) Alejandro Cuadrado cocktail, “Para terminar, Panizo has de tomar” (Tenerife)Victor Manuel Suárez cocktail, “El Faro de Panizo” (Tenerife)Andrés Francisco Medina, cocktail, “Lemon Blanc” (Lanzarote)The jury for this edition was composed of:Custodio López Zamarra. Sumiller Carmelo Pérez. Ex director ZalacaínJavier Pérez de Andrés. Periodista Ramón Ramírez Fresneda. Vicepresidente IBA Pablo Martín. Pte. de Honor UAES Mayte Lapresta. Directora de la revista Sobremesa Juan Carlos Muñoz Zapatero. Pte. FABE (Federación Asociaciones de Barman Españoles) Marcelino Rodríguez. Relaciones públicas

Distillate tasting

Distilled spirits tasting with Gastronomía Solidaria

Exhibition of products from the Regulatory Council Pimentón de la Vera

Presentation of the products of the Consejo Regulador del Pimentón de la Vera.

28th Wine Tunnel / MAPA

A must-see at the Salon Gourmets, the Wine Tunnel is a unique and now traditional space which, during its 27 editions, offers the possibility of tasting the best single-varietal wines of the country. 340 wines selected by the technicians of the Ministry of Agriculture together with the Tasting Committee of the Grupo Gourmets Wine Guide, belonging to 274 wineries with 22 grape varieties, could be enjoyed in the last edition. To complete the wine experience, important Spanish wineries offer tastings and introductory courses where visitors can learn about the different methods of making and ageing white, red, rosé and sparkling wines, as well as their particularities and harmonies.These were the varieties that could be enjoyed at this edition:AlbariñoCabernet SauvignonChardonnayGarnacha BlancaGarnacha TintaGodelloGracianoMalvasiasMazueloMenciaMerlotMonastrellMoscatelesPalomino FinoPedro XiménezPinot NoirPrieto PicudoSyrahTempranilloVerdejoViura MacabeoXarel·lo

3rd Gourmet Pizza Spanish Championship by 1906 Red Vintage Beer

4th Salon Gourmets Contest: #IncognitoproductSG24

Salón Gourmets offers you the challenge of guessing an incognito gourmet product related to the event on its Instagram profile. During the four days of the event, a publication will be active on the Instagram account of @GrupoGourmets in which participants will be given clues to discover the incognito product of this edition.Competition rules:1. Follow @grupogourmets on Instagram.2. Comment on any of the Instagram posts which you think is the incognito product of #SG24 and mention two friends with whom you would share this prize.3. The competition will end at 10:00 am on 25 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony at 11:00 am.

5th Salon Gourmets Contest: #MyproductSG24

During the 4 days of the Salón Gourmets, participants can vote for the product that has caught their attention for its characteristics, presentation, quality or innovation. The winning product will receive special recognition from the organisers.Competition rules:1. Anyone who wants to participate must take a photo of themselves with their favourite product at Salón Gourmets, using the hashtag #MiproductoSG24 and mentioning @grupogourmets on Instagram.2. The product that receives the most votes will be the winner.3. The competition will end at 10:00 am on 25 April and the winner will be announced during the Grupo Gourmets awards ceremony at 11:00 am.

5th Salon Gourmets Contest: #MyfavouritestandSG24

During the 4 days of the event, Salon Gourmets invites you to choose, through its social networks, the stand that has stood out from all the others, whether for its originality, uniqueness or innovation. From among all those exhibited, the most outstanding at Salon Gourmets are pre-selected and users choose the winning stand, which receives special recognition from the Organisation.Competition rules:1. Vote for your favourite #SG24 stand by entering the gallery and choosing the one you like the most from our Instagram profile.2. The stand that receives the most votes will be the winner.3. The competition will end at 10:00 am on 25 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony at 11:00 am.

Canary Day: A Trip through the Canary Islands

The gastronomy of the Canary Islands will be represented at Salón Gourmets. The Plató Gourmets stage in Hall 3 will host show cooking and presentations throughout the day, featuring Canary Island products such as gofio or volcanic wines.11:00 to 12:00 hBetween the Canary Islands and PeruMiguel Valdiviezo (Tampu Restaurant) will present a new line of modern and creative Peruvian cuisine together with Rosalía Díaz (Qapaq Restaurant), a Peruvian chef based in Tenerife who offers all the flavour of Peru with local products.12:30 to 13:30 hFishing tradition brought to the kitchen: "Canary Islands Tuna"The art of traditional Canary Islands Tuna fishing, explained by professional fisherman Yeray Ramos, through the cuisine of two Michelin Star chefs from the capital islands of the Canary Islands, Adrián Bosh (Restaurante San Hô) and Abraham Ortega (Restaurante Tabaiba) presenting an evolving Canarian cuisine.14:00 to 15:00 hGofio, the sweet moment of the dayThe sweet moment of the day comes from Carmen Noda (Dulces Mimila), 3rd generation of traditional Gomeran confectionery and Alexis García (100% Hojaldre), recently awarded as the best Master Artisan Pastry Chef in Spain, all harmonised with high quality wines from the winery Sandra Armas of Bodegas Bentayga.15:30 to 16:30 h ATLANTIC SEA BASS - AQUANARIAAquanaria sea bass is a product of the highest gastronomic quality, with four distinguishing characteristics: large size, firm texture, intense flavor and 100% anisakis free. Four characteristics that make it demanded by the best chefs in the world, both in traditional cuisine and in the most sophisticated cuisines. Speakers: María José Martínez (Lienzo) + Borja Marrero (MuXgo).17:00 to 18:00 hDiscover the volcanic wines of the Canary IslandsA journey through the different volcanic landscapes of the Canary Islands through their unique wines in a tasting led by journalist and sommelier Mertixell Falgueras and Himar González, meteorologist and presenter.

Granada’s Day: Gastronomic province and pantry of excellence of Andalusia

Sabor Granada quality brand will be showcasing the quality of Granada produce throughout the day on tuesday 23 April. The Aula Gourmets stage in Hall 4 will host talks and show cooking based on local produce throughout the day.The programme of activities will be as follows:11:00 to 11:45 h: Tropical bites and drinks.A breakfast with products from the tropical coast. Mangoes, avocados, custard apples, vegetables and the magnificent products provided by the Alboran Sea, bathed and mineralised by the melting waters of the Sierra Nevada. This was followed by a talk on new niches in gastronomy, from the perspective of health and new lifestyles. Functional foods, innovative culinary techniques and non-alcoholic cocktails such as mocktails made with fresh and exotic ingredients. Non-alcoholic cocktails are conquering palates and redefining drinking culture.12:00 to 12:45 h: The hour of the Granadian vermouth. Its ins and outsA reflection on how the concept of vermouth has evolved in recent years, adapting to contemporary tastes. Exploring the different varieties of vermouth, from the classic reds and whites to the new artisanal and modern interpretations, which offer a range of flavours and styles to suit all palates. As well as its potential in terms of food pairing, how this drink can enhance and complement a wide variety of culinary flavours.13:00 to 15:00 h: Gastronomy in Granada. In connection with the land.A journey through the gastronomic diversity of the seven great gastronomic areas: Alpujarra and Lecrín Valley, Costa Tropical, Vega de Granada and the capital, Eastern Mountains, Geopark, Poniente Granadino and Sierra Nevada.16:00 to 17:00 h: Pastries and barismo (baking)Granada's confectionery stands out for its variety of traditional sweets that reflect the cultural and historical richness of the region. From the famous "piononos" of Santa Fe to the exquisite "roscos" typical of the area, each sweet carries with it centuries of tradition. Granada's confectioners use high quality local ingredients, such as honey from the Alpujarra, almonds from the Altiplano and fresh fruit from the Vega.17:00 to 18:00 h: El tardeo granaíno. The new era in cocktailsTrends in cocktails will be explored, as well as the possibilities of pairing them with local dishes. The variety of ice creams from Granada will also be showcased in a show cooking where attendees will be able to sample their unique flavours.18:00 to 19:00 h: “Desgranando Lorca”. Storytelling in the kitchen Granada Day will end with a talk on the "importance of storytelling in the kitchen" where attendees will be able to enjoy local products and discover the story behind typical dishes from Granada.

Enjoy It's From Europe / A Slice of Quality – Choose PDO and PGI Deli meats from Europe

The project "A Slice of Quality - Choose PDO and PGI Deli Meats from Europe" will bring high quality Italian charcuterie to Salón Gourmets. Chef Rubén Fenollar will be in charge of showing the versatility of products such as Mortadella Bologna PGI, Zampone and Cotechino Módena PGI and Salamini italiani alla Cacciatora PDO.The Gastronomia Solidaria stage will host a cooking show where the public will be able to taste and get to know at first hand these cold meats produced in the regions of Emilia-Romagna, Piemonte, Lombardia, Veneto, Toscana, Le Marche, Lazio and the province of Trento, such as Mortadella Bologna IGP with its characteristic aroma and slightly spicy flavour.Salamini italiani alla Cacciatora PDO, whose production area covers the central-northern part of Italy from Friuli-Venezia-Giulia, Veneto, Lombardia, Piemonte, Emilia-Romagna, Umbria, Toscana, Le Marche, Abruzzo, Lazio and Molise, is one of the noblest cuts of pork.The history of Zampone and Cotechino Modena PGI goes back more than 500 years and they are still prepared according to the ancient recipe: meat combined with rind and flavoured with pepper, nutmeg, cinnamon, cloves and wine. The production area is concentrated in the north of Italy and covers the entire territory of the Emilia-Romagna region; the provinces of Cremona, Lodi, Pavia, Milano, Monza and Brianza, Varese, Como, Lecco, Bergamo, Brescia and Mantova in the Lombardy region; the provinces of Verana and Rovigo in the Veneto region.

Innovation Area

Gourmetour + Gastronomic Bookshop

At this stand, visitors will be able to see copies from gastronomic publishers such as Planeta Gastro and Abalon Books, as well as Grupo Gourmets publications -Guía Vinos Gourmets and Club de Gourmets magazine-. They will also be able to purchase the book "Ayer y Oy", a tribute to Javier Oyarbide, which will be presented at the Salón Gourmets and whose profits will go to Pablo Oyarbide, Javier's son.Also present will be writers with exclusive book signings such as Alejandro Muchada with Viñadores (Monday 22nd from 16:30 to 19:00 h).The copies on sale will bePlaneta Gastro:Oh La la chocolat, Oriol Balaguer – PVP 24,95 €La gamba roja PVP 29,95 €Todo sobre las tartas y Todo sobre las galletas, Cristina Tosi- PVP 29,95 €Cocina como la mamma, Eugeni de Diego PVP 35,95 €Verdupedia, Rodrigo de la Calle. PVP 29,95 €Mejor si pica, Anilú Cigüeñas. PVP 29,95 € Salsa!, Romain Fornell- PVP 35,95 €Crudo, Antony Bourdain- 19,95 €Una historia de la Nouvelle Cuisinne, Óscar Caballero PVP 22,50 €El mejor pan del mundo, Domi Vélez – PVP 35,95 Abalon BooksMadrid Gastro- PVP 29,50 €Jerez, Manzanilla y Montilla- PVP 29,50 €L’Escaleta- PVP 59,50 €Luis Irizar, Maestro de Maestros- PVP 34,95 €La Despensa Japonesa- PVP 29,50 €Animal Cocinero- PVP 22,95 €Mueble Bar- PVP 32,95 €Viñadores- PVP 22,95 €20% of the profits from sales made during the SG will go to the Banco de Alimentos.

Organic Exhibition Area

Cheese Tunnel / Cheese from Spain Awards / ICEX

A space within the Salon Gourmets where discover and taste the best national cheeses. Cheese experts lead visitors through long tables where the 100 finalist cheeses of the 14th GourmetQuesos, The Best Spanish Cheeses Championship 2024, are exhibited. From over 900 cheeses that annually concur to the competition, a jury formed by 60 tasters chooses five finalists in each of the 20 categories, these are the ones that had gained their place in the Cheese Tunnel. Visitors are able to get familiar with production methods, places of origin and technics, most of them traditional, used in the elaboration of these artisan products. Goat, cow, mixture, smoked, blue, aged, young, creamy. The variety of cheeses produced in Spain is almost endless and the best can be enjoyed in this unique space, one of the busiest at the Salon Gourmets.

5th Art of Knife Meat Cutting National Competition El Encinar de Humienta / Grupo Gourmets

XChef Challenge by 1906 Beers - National Final

XChef Challenge by 1906 Beers, returns to Salon Gourmets with the grand FINAL of its fourth edition. The aim of the competition is to recognise the most talented and promising chefs in the country, who demonstrate their commitment to a community that seeks to generate a positive and conscious impact on society.The 6 finalists, winners of the different finals held throughout the country, will present their culinary proposals during the final, which takes place within the framework of the Salon Gourmets. Each gastronomic proposal must be paired with one of the beers from the 1906 family. The winning chef will be awarded €2,500 and will receive a promotion plan sponsored by Estrella Galicia.Winners:Miguel Molina Megías, Molino del Puente, Dúrcal, Granada. Plato: Tendones de vaca pajuna en ajopollo de pistacho verde y quisquilla de Motril.Adrián Espiño Abelairas, Bido restaurant, A Coruña. Plato: Ravioli de carrilleras y rabo de vaca estofados, salsa de Oporto y PX y queso Galmesano.Álvaro Ibáñez García, Albor restaurant, Madrid. Plato: Tostón de oreja con salsa brava de su cocción, col encurtida y cigala.The contestant of this edition were: Jorge Fijo Martín de Mitxula Tasca Moderna en Cullera, Valencia Miguel Molina Megías de Molino del Puente en Dúrcal, Granada Mar Orosa Pérez de El Oviedo en Ribadeo, Lugo Eduardo Pereira Lorenzo de Bicos Restaurante en Barcelona Adrián Espiño Abelairas de Bido en A Coruña Pendiente 6º finalista, que saldrá del XChef Zona Centro.The jury in this edition was composed by: Tatiana Ferrandis, Periodista de La Razón Pepe Solla, Chef y propietario de Casa Solla (Poio, Pontevedra) Julen Bergantiños, Chef de Islares (Bilbao) y Ganador de Desafío XChef by Cervezas 1906, edición 2023Xabier Cubillo de la Hoz, Responsable de Cultura de Cerveza en Hijos de Rivera

Home Competition

Home Competition Category Classic, Pala, Taglio, Neapolitan and Gluten Free.

Masterclass "Pizza in Pala alla Romana"

Masterclass given by the 5 Stagioni brand of flour.

16th Oyster Opener-Écailleurs / Sorlut / Grupo Gourmets / Spanish Championship

10th Beer Pouring Championship Estrella Galicia

This National Grand Final brings together the various champions of the regional competitions, making it a beer pouring championship of the highest level. The participants, who have already demonstrated their knowledge, skills and nerves of steel in past editions of their local competitions, compete on this occasion to decide who will be the new national champion. A jury made up of members of the Hijos de Rivera Beer Culture department and professional brewers, hoteliers and gastronomes selected according to the criteria of professionalism and experience established internally by Estrella Galicia, awards the title of "Best Beer Puller in Spain 2024" and a cash prize of 1,000 €. Winners:Carlos Gutiérrez, Sueños y Tapas (Alcorcón, Madrid)Maite Carreira Trigo, O Ben me Sabe (A Coruña, Galicia)Gaspar Torrens, Marítima (Laxe, A Coruña)

Wine tasting

Wine tasting with Custodio Zamarra and Javier Gila Vinos: Citius from Bodegas Altaparina and Finca la Nevera.

Distillery workshop

Distilled spirits workshop by Gastronomía Solidaria

Masterclass "Dairy products in pizza".

Masterclass given by Jesús Marquina and Valco Iberia.

Tasting 80th Anniversary Mariano García – Mauro / Salon Gourmets

Gourmets stage will host the 80th anniversary tasting of Mariano García, an essential figure for understanding the evolution of the Spanish wine sector over the last 50 years. An oenologist with capital letters and champion of the diversity of Tempranillo, he is a respected figure due to his involvement in different generations and his dual role as a producer and businessman who knew how to adapt to different contexts and circumstances, acting as a reference for other winemakers and vindicating the importance of a profession that is not always sufficiently valued. Mariano pours his experience and mastery into three family wineries run with his sons in the Duero Valley: San Román Bodegas y Viñedos, Mauro and Garmón Continental; and two new projects in Bierzo and La Rioja. Different ways of interpreting the terroir and trying to be faithful to a territory:Mauro is an essential reference in the recent history of wines from the Duero Valley, it has an area of 90 ha. of vineyards, mostly tinta de país, with some syrah, cabernet sauvignon, graciano and other varieties. The production, around 350,000 bottles, is divided between its most emblematic wine: Mauro, Mauro VS, Terreus and since 2013, Mauro Godello.San Román Bodegas y Viñedos in Toro has 130 hectares and is located in the municipalities of Pedrosa del Rey, San Román de Hornija, Villaester and Morales de Toro, with wines such as Prima, San Román Garnacha, San Román, San Román Malvasía and Cártago.Garmón comes from a selection of vines between 40 and 80 years old, grown in smallholdings in Baños de Valdearados, Tubilla del Lago, Anguix and Moradillo, in addition to their recent vineyards in Olivares and Quintanilla, where they are committed to sustainable viticulture.Finally, Valeyo is the wine made in El Bierzo, where Mauro has 10 hectares of vineyards in the municipalities of Valtuille de Arriba and Villafranca del Bierzo, planted mainly with Mencía and Godello.Alberto García, general manager and Víctor Fernández, winemaker at San Román Viñedos y Bodegas will be in charge of this tasting, which will include the following wines:Baynos Blanco de Viura (PDO Rioja)Baynos (PDO Rioja)Garmón (DO Ribera del Duero)Valeyo (DO Bierzo)Mauro Godello (PGI Castilla y León)Mauro VS (PGI Castilla y León)San Román (DO Toro)Terreus (PGI Castilla y León)

28th Wine Tunnel / MAPA

A must-see at the Salon Gourmets, the Wine Tunnel is a unique and now traditional space which, during its 27 editions, offers the possibility of tasting the best single-varietal wines of the country. 340 wines selected by the technicians of the Ministry of Agriculture together with the Tasting Committee of the Grupo Gourmets Wine Guide, belonging to 274 wineries with 22 grape varieties, could be enjoyed in the last edition. To complete the wine experience, important Spanish wineries offer tastings and introductory courses where visitors can learn about the different methods of making and ageing white, red, rosé and sparkling wines, as well as their particularities and harmonies.These were the varieties that could be enjoyed at this edition:AlbariñoCabernet SauvignonChardonnayGarnacha BlancaGarnacha TintaGodelloGracianoMalvasiasMazueloMenciaMerlotMonastrellMoscatelesPalomino FinoPedro XiménezPinot NoirPrieto PicudoSyrahTempranilloVerdejoViura MacabeoXarel·lo

3rd Gourmet Pizza Spanish Championship by 1906 Red Vintage Beer

4th Salon Gourmets Contest: #IncognitoproductSG24

Salón Gourmets offers you the challenge of guessing an incognito gourmet product related to the event on its Instagram profile. During the four days of the event, a publication will be active on the Instagram account of @GrupoGourmets in which participants will be given clues to discover the incognito product of this edition.Competition rules:1. Follow @grupogourmets on Instagram.2. Comment on any of the Instagram posts which you think is the incognito product of #SG24 and mention two friends with whom you would share this prize.3. The competition will end at 10:00 am on 25 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony at 11:00 am.

5th Salon Gourmets Contest: #MyproductSG24

During the 4 days of the Salón Gourmets, participants can vote for the product that has caught their attention for its characteristics, presentation, quality or innovation. The winning product will receive special recognition from the organisers.Competition rules:1. Anyone who wants to participate must take a photo of themselves with their favourite product at Salón Gourmets, using the hashtag #MiproductoSG24 and mentioning @grupogourmets on Instagram.2. The product that receives the most votes will be the winner.3. The competition will end at 10:00 am on 25 April and the winner will be announced during the Grupo Gourmets awards ceremony at 11:00 am.

5th Salon Gourmets Contest: #MyfavouritestandSG24

During the 4 days of the event, Salon Gourmets invites you to choose, through its social networks, the stand that has stood out from all the others, whether for its originality, uniqueness or innovation. From among all those exhibited, the most outstanding at Salon Gourmets are pre-selected and users choose the winning stand, which receives special recognition from the Organisation.Competition rules:1. Vote for your favourite #SG24 stand by entering the gallery and choosing the one you like the most from our Instagram profile.2. The stand that receives the most votes will be the winner.3. The competition will end at 10:00 am on 25 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony at 11:00 am.

Córdoba, Patrimonic Heritage

Cordoba will fill the Plató Gourmets stage with flavour and colour with presentations, show cooking and a competition in which Cordovan produce will be the star of the show.The gastronomy of Cordoba, declared a Gastronomic Heritage, is a fusion of Arab, Jewish and Christian influences that have left their mark on its traditional dishes. Among its delicacies are salmorejo, flamenquín, oxtail and gazpacho. In addition to the typical sweets such as alfajores and pestiños are irresistible for those with a sweet tooth. The combination of local ingredients, ancestral culinary techniques and a climate conducive to agriculture make Cordoba's gastronomy a true delight for the senses.David Ruano, artisan baker, will show the public his way of working and creating the gourmet pieces he makes in his workshop in Cordoba, through his talk "Creating quality natural products. Raw materials from Cordoba".José Ambrosio, artisan ice cream maker from II Piamonte and winner of the Best Nougat Ice Cream Cube in Spain, will explain to the audience "How to make a champion product" with local products such as almonds and Moriles Viejo wine.Periko Ortega, chef of the restaurant Recomiendo with a Repsol Sun, will give a talk on "Travelling with taste to Cordoba Gastronomic Heritage".To end the activities, the II Salmorejo Cordobés Contest will take place, where the attendees will be able to taste the creations of the contestants at the end of the competition.

Balearic Islands’ Day: Four islands to be tasted

The richness of local varieties and autochthonous breeds of the Balearic Islands under the slogan "Four islands to be tasted". The agri-food products of the Balearic Islands will fill one of the stages of the SG throughout the day on Wednesday, April 24.A sample of the wide variety of products offered by the Balearic agricultural sector with local varieties and autochthonous breeds , present through guided tastings such as cheeses made with milk from the Vermella Menorcan breed of cow DOP Mahón - Menorca Cheese, varietal wines from the DOP Binissalem or the tasting of olive oil DOP Aceite de Mallorca (Mallorcan Olive Oil DOP).Tastings and show cooking of products such as tomato from Ramellet (Agromallorca), sobrassada and pork negre mallorquí from Can Company, the flor de Sal des Trenc and products made with carob from Es Garrover de Mallorca, will be the real stars of the show.PROGRAM 10.30 Presentación por parte de Joan Simonet, conseller de Agricultura, Pesca y Medio Natural del Govern de las Illes Balears. 10.45 La recuperación de las variedades locales y razas autóctonas de las Illes Balears. Carme Garau Taberner, Institut de Recerca Agrària i Pesquera de les Illes Balears (IRFAP). 11.00-11,45 Show cooking en directo Galleta con ragú y Tomatiga de Ramallet Isabel Vicens y Claudio Lemos, AGROMALLORCA 12.00-13,30 Porc negre mallorquí. Un raza autoctona en auge. Presentación del proyecto evolutivo de Can Company poniendo en valor el diferencial de la raza autóctona Porc negre Mallorquí, su crianza, manejo, elaboración y usos del Porc negre Mallorqui. Javier Irazusta y Xesc Reina, CAN COMPANY 13,45-14,15 Show cooking “Arroz bombeta con salmorreta de almendra de Mallorca, palomitas de coliflor i “all i oli” de ajo asado” Receta de la chef Zahira Font recogida en el libro “Unes illes d’arrossos” editado por la Conselleria de Agricultura, Pesca y Medio Natural. Realizado por los alumnos del grado de Dirección de cocina del IES Puig de Sa Font (Mallorca), acompañados por su profesor de cocina Mateu Nicolau Carrió. 14.30-15.00 La algarroba y la gastronomía de Mallorca. Degustación de productos elaborados con algarroba mallorquina: untable de algarroba, barritas y batidos proteicos. Joana Verger, directora de ES GARROVER DE MALLORCA 15.00-15.30 Degustación de sal y flor de sal del Parc Natural de Es Trenc (Mallorca) Laura Calvo, FLOR DE SAL DES TRENC 15.45-16,30 El sabor del olivar de Mallorca: cata de Aceites de Oliva Virgen Extra y Aceituna de mesa. Lydia L. Larrey, responsable de comunicación de la DOP Aceite de Mallorca y DOP Aceituna Mallorquina. 16:45-17,45 Denominación de Origen Binissalem, descúbrela a través de la esencia de sus vinos. Cata comentada. Se presentarán dos vinos monovarietales, un vino de la variedad Manto negro y un vino blanco de la variedad Moll (Prensal Blanc), variedades locales y de gran relevancia en la DO Binissalem. Marga Amat, directora técnica de la DO Binissalem. 18.00-18.45 Cata comentada de quesos de la DOP MAHÓN-MENORCA Montse Marqués, miembro del Jurado de Cata del Consejo Regulador de la D.O.P. Mahón-Menorca

Innovation Area

Gourmetour + Gastronomic Bookshop

At this stand, visitors will be able to see copies from gastronomic publishers such as Planeta Gastro and Abalon Books, as well as Grupo Gourmets publications -Guía Vinos Gourmets and Club de Gourmets magazine-. They will also be able to purchase the book "Ayer y Oy", a tribute to Javier Oyarbide, which will be presented at the Salón Gourmets and whose profits will go to Pablo Oyarbide, Javier's son.Also present will be writers with exclusive book signings such as Alejandro Muchada with Viñadores (Monday 22nd from 16:30 to 19:00 h). The copies on sale will bePlaneta Gastro:Oh La la chocolat, Oriol Balaguer – PVP 24,95 €La gamba roja PVP 29,95 €Todo sobre las tartas y Todo sobre las galletas, Cristina Tosi- PVP 29,95 €Cocina como la mamma, Eugeni de Diego PVP 35,95 €Verdupedia, Rodrigo de la Calle. PVP 29,95 €Mejor si pica, Anilú Cigüeñas. PVP 29,95 € Salsa!, Romain Fornell- PVP 35,95 €Crudo, Antony Bourdain- 19,95 €Una historia de la Nouvelle Cuisinne, Óscar Caballero PVP 22,50 €El mejor pan del mundo, Domi Vélez – PVP 35,95 Abalon BooksMadrid Gastro- PVP 29,50 €Jerez, Manzanilla y Montilla- PVP 29,50 €L’Escaleta- PVP 59,50 €Luis Irizar, Maestro de Maestros- PVP 34,95 €La Despensa Japonesa- PVP 29,50 €Animal Cocinero- PVP 22,95 €Mueble Bar- PVP 32,95 €Viñadores- PVP 22,95 €20% of the profits from sales made during the SG will go to the Banco de Alimentos.

Organic Exhibition Area

Cheese Tunnel / Cheese from Spain Awards / ICEX

A space within the Salon Gourmets where discover and taste the best national cheeses. Cheese experts lead visitors through long tables where the 100 finalist cheeses of the 14th GourmetQuesos, The Best Spanish Cheeses Championship 2024, are exhibited. From over 900 cheeses that annually concur to the competition, a jury formed by 60 tasters chooses five finalists in each of the 20 categories, these are the ones that had gained their place in the Cheese Tunnel. Visitors are able to get familiar with production methods, places of origin and technics, most of them traditional, used in the elaboration of these artisan products. Goat, cow, mixture, smoked, blue, aged, young, creamy. The variety of cheeses produced in Spain is almost endless and the best can be enjoyed in this unique space, one of the busiest at the Salon Gourmets.

2nd Master Pinchos Gourmets #productoriojano

11st League '99 Awards

The Gourmet Wine Guide, The Best of Spain, gathers in the ’99 League those wines qualified, with 99 points on a scale of 100 by the Tasting Committee. Sublime wines that stand out thanks to their strong personality, elegance and exceptional qualities. Facing the occasional question: If they are the best why not rate them with a 100?, the experts explain "because perfection does not exist, we leave that final point to the criteria of our readers, since it is the taster or wine amateur who has the power to assess it.” Due to the dynamic of these awards the number of honored labels varies from one edition to the next, fortunately we can assure that every year between 15 and 20 sublime wines are found. These are the winners of the 11st edition:: 1902 Tossal d'en Bou 2019Mas Doix, DOCa Priorat Artadi El Carretil 2021Bodegas y Viñedos Artadi. Otros vinosArtuke La Condenada 2021Bodegas y Viñedos Artuke. DOCa RiojaClos Mogador 2021Clos Mogador. DOCa PrioratCarmelo Rodero TSM 2021Bodegas Rodero. DO Ribera del DueroContino Viña del Olivo 2020Viñedos del Contino. DOCa Rioja Do Ferreiro Cepas Vellas 2022Bodegas Gerardo Méndez. DO Rías BaixasEnoteca Gramona Brut Nature 2009Gramona -Corpinnat- Método TradicionalEnoteca Personal Manuel Raventós 150 Anys Brut Nature 1986Raventós i Blanc. Método TradicionalLa Faraona 2021Descendientes de J.Palacios. DO BierzoL'Ermita 2020Álvaro Palacios. DOCa PrioratMarqués de Riscal 150 Aniversario 2017Bodegas de los Hdos. del Marqués de Riscal. DOCa RiojaMauro VS 2020Bodegas Mauro. VT de Castilla y LeónPago de los Capellanes Parcela El Picón 2019Pago de los Capellanes. DO Ribera del DueroPazo Señorans Selección de Añada 2013Pazo de Señorans. DO Rías BaixasPingus 2021Dominio de Pingus. DO Ribera del DueroPrivilegio 1860 Palo CortadoEmilio Hidalgo. DO Jerez-Xérèz-SherrySierra Cantabria Mágico 2020Viñedos Sierra Cantabria. DOCa RiojaTeso La Monja 2019Teso La Monja. DO ToroTorre Muga 2020Bodegas Muga. DOCa Rioja Tradición Palo Cortado VorsBodegas Tradición. DO Jerez-Xérèz-SherryVega Sicilia Único Reserva Especial-CVC de las añadas 2010, 2011 y 2012- Bodegas Vega Sicilia. DO Ribera del DueroViña El Pisón 2020Viña El Pisón. Otros vinos

13th Club de Gourmets Magazine Awards

Club de Gourmets, the leading magazine in Spanish gastronomy, opens a space anually for the readers to value the most relevant professionals within the gastronomic, winery world, as well as restaurants and media, among other categories. Since 1976, Grupo Gourmets, through its publications, specially Gourmetour edited along 30 years, has established a bridge between the gastronomic world and its users for them to value the most prestigious chefs, both national and international, famous restaurants, winemakers and sommeliers. The winners of the 13rd edition have been: Best restaurant:Ambivium, Peñafiel, ValladolidBest chefAdolfo Santos, Saddle, MadridBest maître: Alfonso Rodríguez, Urrechu, Pozuelo de Alarcón, MadridBest sommelier:Lucía Fuentes, Alquímico, AlmeríaBest gastronomic shopLa Vinoteca Mayor 22, Barco de Ávila, ÁvilaBest hotel:Hotel María Cristina,l San SebastiánBest communicator:La Picaeta podcastBest entry or institution:DO RibeiroBest book:CCR. El Celler de Can Roca, Montagud EditoresBest product:Almaoliva Arbequino, Almazaras de la SubbéticaBest distinction:José María Ruiz Benito, José María and Pago de CarraovejasIn memoriam:Benjamín Urdiain, Zalacaín restaurant, Madrid Xavier Gramona, Gramona Javier Oyarbide, Príncipe de Viana, Madrid 

Awards of the 39 Gourmets Wine Guide

With the aim of bestow recognition to the work of professionals in the Spanish wine sector, users of the Gourmet Wine Guide, The Best of Spain, are in charge of choosing the best representatives of the sector, be those wines, institutions, wineries or people. In these awards at the 39 edition, the Gourmets Wine Guide team acts exclusively as a receiver of votes and as guarantor of their delivery, since it is only readers who decide the outcome of the elections through the magazine or the mobile application. At the 36 SG the awards will be presented to the winners of the Gourmets Wines Guide Awards, 38 Edition. The winners have been:: Winery of the Year:Bodegas Abadía RetuertaVP Abadía RetuertaBest young white wine:Vulcano Malvasía Seco – Bodega Vulcano – DO Lanzarote Best crianza white wine:Guitián Fermentado en barrica Godello – Bodegas La tapada – DO ValdeorrasBest rosé:Chivite Las Fincas – J.Chivite Family Estates – VT 3 RiberasBest young red (ex aequo):Fariña Primero – Bodega Fariña – DO ToroHabla del Silencio Mágnum - Bodegas Habla – VT de Extremadura Best crianza red wine:Pesus – Bodegas Hnos.Sastre – DO Ribera del Duero Best sparkling wine:Juvé & Camps Reserva de la Familia Brut Nature Gran Reserva – Juvé & Camps – DO Cava Best fortified wine:Lustau Palo Cortado Vors – Bodegas Lustau - DO Jerez-Xérès-SherryBest specialized wine:Vins i Licors Grau – Palafrugell (Girona)Special prize of the year: (ex aequo)Carmelo Rodero – A winemaker with a long tradition in Ribera del Duero for its wine know-how.Pepe Mendoza - For his trajectory and evolution, as can be seen in his personal project: Pepe Mendoza Casa Agrícola.In memorian:Fernando Ramirez de Ganuza - Bodegas Ramirez de Ganuza - DOCa Rioja

Home Competition

Home Competition Category Classic, Pala, Taglio, Neapolitan and Gluten Free.

29th Sommeliers Spanish Championship Tierra de Sabor

Wednesday, April 24 from 14:00 to 19:00- Semifinal Thursday April 25 from 10:00 to 15:00- Final A classic event sponsored by Tierra de Sabor and co-sponsored by Bodegas Protos now in its 29th edition. The competition aims to disseminate the sommelier culture and select the best professional who becomes the "Best Sommelier of Spain" and represents Spain in the ASI (Association de la Somellerie Internationale) World Sommelier Championship. It is structured in two parts: during the semifinal the contestants face a written exam, with either multiple choice or short answer questions and a written wine tasting. The Final takes place next day at the same stage, where contestants face several tasks: a quick test, an oral wine tasting, an incorrect wine list, identification of spirits, liqueurs and other beverages and finally decanting and serving a bottle of wine. Everything under the eyes of a jury formed by high level wine professionals. 

2nd Gourmetapa by Fuentes

Canadá - New Brunswick, Deliciously Canadian

The Canadian province of New Brunswick will showcase the richness of its coastline and seafood products through different showcookings in which the famous chef and influencer Dennis Prescott will demonstrate the versatility of products such as lobster, caught in virgin Atlantic waters and whose export represents more than half of the world's supply of frozen lobster.Other delicacies such as snow crab, Atlantic salmon, herring, oysters or cold water shrimp, full of sweet flavour, will be present in the elaborations of Chef Prescott, well-known presenter of "Restaurants on the Edge" on Netflix or "The Food That Built America" on History Channel.In addition to these creations, he will also create delicious live recipes using such Canadian products as apples, wild and red cranberries and maple syrup, a standard-bearer of Canadian cuisine.

Pernod Ricard Tasting: Ysios, between unique vineyards and historic vineyards

Pernod Ricard is organising this tasting around the Ysios winery. A tour of the wines of the Rioja Alavesa, whose wines reflect the unique characteristics of the region, surrounded by the Sierra de Cantabria mountain range.Xabier Gorostiza and Clara Canals, recognised among the 100 best winemakers in the world, will be in charge of leading this tasting of 5 wines:Ysios Las Naves: Made from Tempranillo grapes planted in shallow, naturally drained clay-limestone soils at an altitude of over 600 metres above sea level, giving the wine good structure and pleasant freshness.Ysios Lagunazuri: A plot of barely one hectare of single vineyard planted since 1930. Sheltered by the mountain range with an Atlantic influence, rich in limestone and reaching an altitude of 571 metres.Ysios El Nogal: Estate of 1.3 hectares located in Elvillar, planted in 1960. It is located between 570 and 580 metres above sea level, with E-W orientation and south-west exposure. Its very poor and deep soil, together with its westerly exposure, results in a relatively short vegetative cycle, with low yields and highly concentrated grapes.Ysios Grano a Grano: Made from carefully selected Tempranillo grapes, harvested and destemmed by hand to respect the purity of each berry as much as possible and to reflect the craftsmanship of the vineyard.Ysios Blanco: Our tribute to the wisdom of winegrowers in planting white grapes in the headlands, essential to add freshness and acidity. Due to the growing conditions, with aeration and shallow soils, the grapes are grown in the vineyards.

Masterclass "The ingredients in pizza".

Masterclass given by Jesús Marquina and Negrini / Robo.

28th Wine Tunnel / MAPA

A must-see at the Salon Gourmets, the Wine Tunnel is a unique and now traditional space which, during its 27 editions, offers the possibility of tasting the best single-varietal wines of the country. 340 wines selected by the technicians of the Ministry of Agriculture together with the Tasting Committee of the Grupo Gourmets Wine Guide, belonging to 274 wineries with 22 grape varieties, could be enjoyed in the last edition. To complete the wine experience, important Spanish wineries offer tastings and introductory courses where visitors can learn about the different methods of making and ageing white, red, rosé and sparkling wines, as well as their particularities and harmonies.These were the varieties that could be enjoyed at this editionAlbariñoCabernet SauvignonChardonnayGarnacha BlancaGarnacha TintaGodelloGracianoMalvasiasMazueloMenciaMerlotMonastrellMoscatelesPalomino FinoPedro XiménezPinot NoirPrieto PicudoSyrahTempranilloVerdejoViura MacabeoXarel·lo

29th Sommeliers Spanish Championship Tierra de Sabor

Wednesday, April 24 from 14:00 to 19:00- Semifinal Thursday April 25 from 10:00 to 15:00- FinalA classic event sponsored by Tierra de Sabor and co-sponsored by Bodegas Protos now in its 29th edition. The competition aims to disseminate the sommelier culture and select the best professional who becomes the "Best Sommelier of Spain" and represents Spain in the ASI (Association de la Somellerie Internationale) World Sommelier Championship. It is structured in two parts: during the semifinal the contestants face a written exam, with either multiple choice or short answer questions and a written wine tasting. The Final takes place next day at the same stage, where contestants face several tasks: a quick test, an oral wine tasting, an incorrect wine list, identification of spirits, liqueurs and other beverages and finally decanting and serving a bottle of wine. Everything under the eyes of a jury formed by high level wine professionals.Winners 29ª edición:1º premio: Fernando Mayoral (Burgos). El Rincón de España restaurant.2º premio: Tomás Ucha (Madrid). Wine Bar Berria restaurant.3º premio: Anna Casabona (Cataluña). Juvé y Camps DO Cava restaurant.

3º Campeonato de España de Pizzas Gourmet by Cerveza 1906 Red Vintage

4th Salon Gourmets Contest: #IncognitoproductSG24

Salón Gourmets offers you the challenge of guessing an incognito gourmet product related to the event on its Instagram profile. During the four days of the event, a publication will be active on the Instagram account of @GrupoGourmets in which participants will be given clues to discover the incognito product of this edition.Competition rules:1. Follow @grupogourmets on Instagram.2. Comment on any of the Instagram posts which you think is the incognito product of #SG24 and mention two friends with whom you would share this prize.3. The competition will end at 10:00 am on 25 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony at 11:00 am.

5th Salon Gourmets Contest: #MyproductSG24

During the 4 days of the Salón Gourmets, participants can vote for the product that has caught their attention for its characteristics, presentation, quality or innovation. The winning product will receive special recognition from the organisers.Competition rules:1. Anyone who wants to participate must take a photo of themselves with their favourite product at Salón Gourmets, using the hashtag #MiproductoSG24 and mentioning @grupogourmets on Instagram.2. The product that receives the most votes will be the winner.3. The competition will end at 10:00 am on 25 April and the winner will be announced during the Grupo Gourmets awards ceremony at 11:00 am.

5th Salon Gourmets Contest: #MyfavouritestandSG24

During the 4 days of the event, Salon Gourmets invites you to choose, through its social networks, the stand that has stood out from all the others, whether for its originality, uniqueness or innovation. From among all those exhibited, the most outstanding at Salon Gourmets are pre-selected and users choose the winning stand, which receives special recognition from the Organisation.Competition rules:1. Vote for your favourite #SG24 stand by entering the gallery and choosing the one you like the most from our Instagram profile.2. The stand that receives the most votes will be the winner.3. The competition will end at 10:00 am on 25 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony at 11:00 am.

Banco de Alimentos

Salón Gourmets collaborates with Banco de Alimentos which is a non-profit charity whose purpose is to collect and distribute food for free to social organizations such as social canteens, residences or foster homes of the Community of Madrid. During Thursday 25th April, Banco de Alimentos de Madrid was in charge of collecting the donations from the exhibitors, a figure that grows year after year thanks to their generosity. In this last edition, 9,189 kg of food were collected.Aldeas Infantiles is an organization that takes care of children and young people who are in a vulnerable situation. During Salon Gourmets, a group of volunteers inform about the actions carried out by the association, such as child protection, families at risk of separation or accompanying young people in their social and labor integration.Salon Gourmets also collaborates with the Ministry of Agriculture, Fisheries and Food (MAPA) as part of The Richest Country in the World by promoting the campaign "Nothing is thrown away here", which aims to minimise food waste and promote responsible food consumption.

Innovation Area

Gourmetour + Gastronomic Bookshop

At this stand, visitors will be able to see copies from gastronomic publishers such as Planeta Gastro and Abalon Books, as well as Grupo Gourmets publications -Guía Vinos Gourmets and Club de Gourmets magazine-. They will also be able to purchase the book "Ayer y Oy", a tribute to Javier Oyarbide, which will be presented at the Salón Gourmets and whose profits will go to Pablo Oyarbide, Javier's son.Also present will be writers with exclusive book signings such as Alejandro Muchada with Viñadores (Monday 22nd from 16:30 to 19:00 h).The copies on sale will bePlaneta Gastro:Oh La la chocolat, Oriol Balaguer – PVP 24,95 €La gamba roja PVP 29,95 €Todo sobre las tartas y Todo sobre las galletas, Cristina Tosi- PVP 29,95 €Cocina como la mamma, Eugeni de Diego PVP 35,95 €Verdupedia, Rodrigo de la Calle. PVP 29,95 €Mejor si pica, Anilú Cigüeñas. PVP 29,95 € Salsa!, Romain Fornell- PVP 35,95 €Crudo, Antony Bourdain- 19,95 €Una historia de la Nouvelle Cuisinne, Óscar Caballero PVP 22,50 €El mejor pan del mundo, Domi Vélez – PVP 35,95 Abalon BooksMadrid Gastro- PVP 29,50 €Jerez, Manzanilla y Montilla- PVP 29,50 €L’Escaleta- PVP 59,50 €Luis Irizar, Maestro de Maestros- PVP 34,95 €La Despensa Japonesa- PVP 29,50 €Animal Cocinero- PVP 22,95 €Mueble Bar- PVP 32,95 €Viñadores- PVP 22,95 €20% of the profits from sales made during the SG will go to the Banco de Alimentos.

Organic Exhibition Area

Cheese Tunnel / Cheese from Spain Awards / ICEX

A space within the Salon Gourmets where discover and taste the best national cheeses. Cheese experts lead visitors through long tables where the 100 finalist cheeses of the 14th GourmetQuesos, The Best Spanish Cheeses Championship 2024, are exhibited. From over 900 cheeses that annually concur to the competition, a jury formed by 60 tasters chooses five finalists in each of the 20 categories, these are the ones that had gained their place in the Cheese Tunnel. Visitors are able to get familiar with production methods, places of origin and technics, most of them traditional, used in the elaboration of these artisan products. Goat, cow, mixture, smoked, blue, aged, young, creamy. The variety of cheeses produced in Spain is almost endless and the best can be enjoyed in this unique space, one of the busiest at the Salon Gourmets.

12nd Salon Gourmets Awards

Salon Gourmets gives a special recognition in the 12nd Salon Gourmets Awards to those producers that each year bring more than 1.300 new products, among which these awards are distributed in four different categories: innovation, presentation, versatility and Organic product more nutritionally complete. The former is awarded to a unique product that represents, with its launch on the market, an advance for the sector and consumers. Presentation rewards the balance between the attractive quality of the packaging and the information that provides accurate details regarding its nutritional values and finally, versatility; is granted to the product whose uniqueness enriches gastronomic heritage thanks to its multiple applications.The categories and winners are: Innovation award1º: Oleo latte es el primer Aceite de Oliva Virgen Extra, diseñado para enriquecer tu café. Almazaras de La Subbética. 2º: Crema de queso gorgonzola en bolsa para tapas, pizza, pasta, primeros, segundos platos y decoraciones. Demetra.3º: Bebida de brócoli. Mr. Broko.Versality award1º: Aderezo a base de aceite vegetal emulsionado con distintos tipos de hierbas, frutas y frutos secos. Caviaroli. 2º: Mermelada de vermut, para acompañar quesos y ensaladas. La Molienda verde / Eco Molienda.3º: Esferificaciones de Jamón Ibérico. Industrias Cárnicas Diego Molina. Presentation award1º: Aceite de Oliva Virgen Extra de Almazara de Antequera (Málaga). Variedades Arbequina con Manzanilla. Rafael Salgado. 2º: Roca de Queimada. Migaya.3º: Tableta de chocolate artesanal con flores reales deshidratadas. Confartigianato de Udine.Best organic product 1º: Ginebra de cactus. Bernardo's Mermeladas. 2º: Melva canutera en Aceite de Oliva Extra ecológico. Conservas de Cambados. 3º: Bíter ecológico elaborado con 13 botánicos macerados en sidra dulce. Sidra Somarroza. Jury:Verónica Puente- International Section Director- FIAB Purificación González Camacho- Deputy Director General for Food Promotion-MAPA Jose Luis Yzuel- President of FEHR- Hostelería de España María Naranjo- Director of the Agroalimentary Industry- ICEX Íñigo Pérez- Grupo UrrechuPedro Larumbe- Grupo Larumbe

Pintxos tasting in favour of the Rare Diseases Association

Tasting of pinchos in favour of the Association for Rare Diseases. Gastronomía Solidaria collaborates with the Mil Diferencias residence, the first specific residence in the country for people with a rare disease: Prader Willi Syndrome. The Mil Diferencias residence offers a life option beyond the family nucleus.

Masterclass "Gluten Free Pizza"

Masterclass given by Gustavo Marquina.

Trasacar Meats: Cow & Grill, Culture and Tradition

The grill master Mariano García Poyuelo and the meat expert Javier Trabadelo will be in charge of this show cooking in which they will reveal the best kept secret of a professional griller, the point of the meat.On stage, they will talk about breeds, feeding and breeding of cattle and the selection of the quality achieved by the company Trasacar, with 30 years of experience, with a raw material that has earned it the title of "Best Meat of Spain" in the National Grill Competition 2023.The cattle that produce Trasacar's meat belong to high milk-producing breeds, such as Friesian, Danish Red, Jersey or Simmental, aged between 5 and 7 years. In order to obtain a differentiated raw material, they carry out an exhaustive selection of older cattle where they only buy those with a good degree of fat infiltration, in order to guarantee tenderness, juiciness and flavour.

Halal Show cooking

Salón Gourmets, together with the Halal Institute, is organising a show cooking with tasting by Halal chef Noé Badih, chef and owner of the restaurant La perla azul in Córdoba, together with his sister Hajar Badih.

Pizza Più Larga, Speed and Acrobatics Competition.

Pizza Più Larga, Speed and Acrobatics Competition.

Presentation of a Tribute Book to Javier Oyarbide

Chefs, journalists and friends have come together to create "Ayer y Oy", a tribute book to Javier Oyarbide, with memories, anecdotes and situations experienced with one of the key figures of Madrid gastronomy.A tribute in which Salon Gourmets wanted to participate by hosting the presentation of this book, which will take place on Thursday 25 April on the stage of the Gourmets Auditorium, leaving a memory of the last heir to the family saga of Zalacaín, the first restaurant to achieve three Michelin stars in Spain.For its part, Club de Gourmets magazine will present Javier Oyarbide with an In memoriam award for his career and invaluable contribution to the world of gastronomy.During the 4 days of the event, a copy of the magazine will be available for purchase at the Grupo Gourmets stand (Pavilion 8. Stand 8B27), the proceeds of which will go entirely to Pablo Oyarbide, Javier's son.

Sacha with Sacha's things

Show cooking by chef Sacha Hormaechea

Xandra Luque Kitchens with meaning

A show cooking aimed at learning about different ingredients and new uses in the kitchen to create attractive dishes.

Awards Ceremony 3rd Spanish Championship of Gourmet Pizzas by Cerveza 1906 Red Vintage

This year, as a novelty, there will be cups and diplomas for the champions of Speed, Più Larga and Acrobatics and for the first 3 classified in Classic, Pala, Taglio, Neapolitan and Gluten Free. There will also be an award for the Best Pizza Maker of each Autonomous Community.

Acrobatic Exhibition and Pizza Party and Official Pizza.

The competition ends with an exhibition of Pizza Acrobatics and Pizza Party, presided by the official pizza of the championship, 1906 Red Vintage Beer.