GRUPO GOURMETS

16th GourmetQuesos, The Best Spanish Cheeses Championship 2026

32nd Innovation Area

Innovation Area is a large and impressive space which this year will showcase more than 1.000 new products in quality food and beverages. All exhibitors can present their new products to form part of this area, which includes a sample of the product and a description of the exhibitor and the location of their stand at the show.Its 31 editions and the premium products on display, it has become a benchmark for trends and advances in the sector, both in terms of products and in terms of presentation, quality and production technology. For this reason, since 2011, the Salón Gourmets Awards have been chosen from among these products: for Innovation, Presentation and the most nutritionally complete organic product.

5th Gourmet Pizza Spanish Championship

5th Gourmet Pizza Spanish Championship

6th Salon Gourmets Contest: #IncognitoproductSG26

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 celebrations, there will be a post on the @grupogourmets Instagram account giving clues to help participants discover the mystery product in each edition. Winner 39th Salón Gourmets: Cafe con Azafrán. Exhibitor: ESIR

6th Organic Exhibition Area

The Organic Exhibition Area is a space for the promotion and launch of organic products. The latest edition featured more than 200 products on display. in the showcases set aside for this purpose. All the products that form part of this area must have the European Union certificate and logo that guarantees compliance with organic farming standards. A space that the Salón Gourmets makes available to exhibitors where they can display their organic products exclusively.

7th Salon Gourmets Contest: #MyfavouritestandSG26

During the four days of the event, Salón Gourmets invites visitors to vote on social media for the stand that stands out above all others, whether for its originality, uniqueness or innovation. The Salón Gourmets organisers shortlist the most outstanding stands, and users vote on social media to choose the winning stand, which receives special recognition.Winner 39th Salón Gourmets:Sabor a Málaga

Food Bank of Madrid - SOS Children's Villages International

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 the last day of SG, 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, 6,300 kg of food were collected.SOS Children's Villages International 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.Salón 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.

Community of Madrid Stage

Programme for Monday 13 April11:00–12:00 pm Presentation and tasting of the different varieties of Rosquillas de San Isidro.0rganised by the Association of Artisan Bakers of Madrid (ASEMPAS).12:00–1:00 pm  Fernando del Cerro, 2026 Ambassador for the ‘M Producto Certificado’ Madrid Food Guarantee scheme, prepared green asparagus from the Vega de Aranjuez, fried in organic extra virgin olive oil from La Aceitera de la Abuela, and paired with Albillo Real 2024 wine from Las Moradas de San Martín.1:00–2:00 pm Show cooking featuring Zecchini Vermouth, led by chef Celeste García de la Banda, and a vermouth tasting.2:00–3:00 pm U.C.A.M. Sirloin carpaccio from the Ganademad cooperative, served with white garlic purée made from leeks and pickled asparagus from Madrid Rural. Polvorón made with Ozzo Madriz extra virgin olive oil from Recespaña. Paired with Recespaña wines, prepared by chef Juan Pozuelo.3:00–4:00 pm Show cooking by Xandra Luque, featuring ALBE cottage cheese (Lácteas del Jarama) and honey from Madrid Miel, paired with Jeromín wines.5:00–6:00 pm Chocolates Maykhel presented a tasting of its new single-origin cacaos: Guatemala (Finca Kampura), Madagascar and Ecuador (Hacienda Camino Verde), paired with Jeromín wines.6:00–7:00 pm Frusangar presents this cooking demonstration led by chef Iván Plademunt, who maked a Spanish omelette using potatoes from its flagship brand. La Chulapona, and eggs from Granjas Villarreal. 

Obando Bakery

The Obando Artisan Bakery is another loyal ally of the Salón Gourmets which, as well as exhibiting its products, accompanies various activities, including, of course, the Ham Cutting Contest / Dehesa de Extremadura, because what is a good ham without its peaks? Obando is also taking advantage of the SG to launch its most gourmet line, the one aimed at chefs, where its products have become indispensable ingredients in many recipes.Like the bread spoons, presented at the SG, which were born from the need expressed by their professional customers to have a solid and crunchy base to harmonise, for example, pâtés or creams and which could also be eaten in a single bite. These ideally shaped and sized bread spoons are a further reinforced base made from a unique blend of wheat flour, rye flour and their own sourdough. Its presence at the SG once again guarantee the essential crunchy component to accompany dozens of quality products.

Children's Workshops

Since the 1st Workshop of the Senses in 2000, the aim has been for the non-professional public to learn about the traceability of the food displayed in this space and with this idea the Children's Workshops were born. 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.In this edition, children have learned about food products, their characteristics, categories and production methods at the Tierra de Sabor / Castilla y León Workshop, where they discovered the typical Castilian products found in the Mediterranean diet; the Bread Workshop organised by Horneo Fresh, where they explained to them the different yeasts used in bread-making; the various types of cheese at the Cheese Workshop, led by GourmetQuesos; and, new this year, the Norwegian Salmon Workshop, organised by Seafood from Norway, where they learned how to make sushi.

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 finalist cheeses of the 16th GourmetQuesos, The Best Spanish Cheeses Championship 2026, 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 and 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 Beer Pouring Championship Estrella Galicia

This grand national final brings together the various champions from the regional competitions, making it a top-level beer pouring championship. The participants, who have already demonstrated their knowledge, skills, and nerves of steel in their local competitions, will now compete to decide who will be the new national champion. A jury made up of members of Hijos de Rivera's Beer Culture department and beer professionals, 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 2026” and a cash prize of €1,000.

Burger Masters – National Gourmet Burger Championship by Arcecarne

Arcecarne and Salón Gourmets are taking the burger to the next level in this competition, which featured high-quality meat from the Burgos-based company. From  most traditional burgers to Angus burger and flavoured varieties, their burgers has been centre stage at this Burger Masters event, where contestants tasked with creating the best recipe using this gourmet, versatile product with its exceptional flavour.In this competition, seven professional chefs had to prepare four identical burgers in 20 minutes, using meat selected from Arcecarne’s extensive catalog, demonstrating their skill in achieving the perfect doneness, juiciness, and flavor, with the goal of impressing a panel of judges who will evaluate all these aspects in detail.In addition, Arcecarne presented a newly created type of burger: La Mestiza. They aired a commercial discussing this burger, Arcecarne’s facilities, and the services they provide to restaurants. There was also a burger tasting for the attending public.Winners:1st prize: Santiago Salgueiro- La Pepita Burger Bar - Vigo (Pontevedra)2nd prize: Jon Dávila - Kai Street Food -San Sebastián (País Vasco)3rd prize: Ramón Francho - Salvaje Burger -Vitoria (País Vasco)Special mention: Luis Franco - Monkey Food, Sevilla, Huelva and BadajozThe members of the Jury were as follows:Carnivora Gourmets- InfluencerJhosef Arias -Grupo Jhosef  Arias Joaquín Felipe - Chef Atocha 107Abraham Rivera – Journalist at El PaísToni Canales - Chef El Cielo de UrrechuThe contestants were as follows:Santiago Salgueiro - La Pepita Burger Bar- Vigo (Pontevedra)Diego Donadel - Baka Vieja- Bilbao (País Vasco)Alejandro Rodríguez - Burgerheim- Logroño (La Rioja)Luis Franco - Monkey Food- Sevilla, Huelva and BadajozRamón Francho - Salvaje Burger-  Vitoria (País Vasco)Jon Dávila - Kai Street Food- San Sebastián (País Vasco)Adrián Herrera - Hammmbur-  Burgos

Oficial Opening 39º Salón Gourmets

Luis Planas Puchades, Spain’s Minister of Agriculture, Fisheries and Food, has inaugurated the 39th edition of Salón Gourmets at IFEMA Madrid, in an event attended by numerous authorities and institutional representatives.Francisco López Canís and Francisco López López-Bago, Honorary President and President & CEO of Grupo Gourmets, respectively, were responsible for welcoming the minister and the attending personalities.During his speech, Planas congratulated Grupo Gourmets on its 50th anniversary, highlighting the importance of the event: “Its figures are impressive, and it is a serious and well-organized professional trade fair.” He also emphasized the strength of the agri-food sector as one of the key pillars of the Spanish economy.

The Best Navarre Vegetable Stew: Reyno Gourmet Challenge

Salón Gourmets celebrates the excellence of Navarra's vegetable gardens in its own unique way, bringing together professional chefs and quality products in one place. The Best Navarra Vegetable Stew Championship: Reyno Gourmet Challenge has highlighted the vegetable stew from Navarra's vegetable gardens, almost an institution, whose secret lies in the quality of its ingredients. For decades, Navarra has been a benchmark for quality products and has a gastronomic culture deeply rooted in the land. Navarra's vegetable gardens, with their seasonal vegetables, constitute one of the country's most valuable culinary heritages: Tudela artichokes, Navarre asparagus, piquillo peppers, borage, cardoons, among many others, are natural ambassadors of Navarre's identity.The championship featured six contestants who had to prove that they were the best at preparing this dish emblematic of Navarran cuisine, allowing both the execution of the traditional recipe and the creation of innovative versions that reflect its enormous versatility. It was mandatory to use at least two seasonal vegetables from Navarre, which were Navarra Asparagus PGI and Tudela Artichoke PGI, as well as Navarra Olive Oil PDO.These products were provided to contestants by the sponsors. The jury evaluated aspects such as the texture of the ingredients, cooking times, respect for the product, but also innovation compared to the original recipe.

32nd Ham Cutting Contest / Dehesa de Extremadura

Tacomanía- Canary Islands Avocado PGI Mexican Taco Championship

</iframe<p>The aim of this competition is to reward the best Mexican taco recipe in which Canary Island avocado with Protected Geographical Indication (PGI) is the main ingredient and star of the show, promoting <strong>creativity, technique, flavour</strong> and <strong>speed of execution.</strong></p> <p>The competition will feature six participants, pre-selected by the organisers, who must be active professional chefs. In addition to avocado, you may use other ingredients of your choice, provided that they respect the essence of the Mexican taco and are suitable for consumption. The winner will receive a prize of €1,500 and the runner-up will receive €1,000. For its part, the Canary Islands Avocado PGI will present all finalists with a selection of local products, as well as a certificate of participation.</p>   <p>Prior to the championship, there will be a series of presentations organized by the <strong>Aguacate de Canarias PGI</strong> and the ICCA. The program is as follows:<br /> <br /> <strong>10:00–10:30:</strong><strong>Canarias avocado PGI</strong>. The importance and value of its registration. <br /> The presentation will address the challenges involved in obtaining European registration for this product, as well as the benefits and advantages this registration brings to Canarian producers and consumers in general.<br /> Speaker: <strong>Canary Islands Institute of Agri-Food Quality.</strong></p> <p><strong>10:30–11:00:</strong> <strong>Distinctive qualities of the Canary Islands Avocado PGI. Historical introduction. Adaptation to the Canary Islands environment. Varieties covered by the PGI: Characteristics.</strong><br /> Speaker:<strong> Canary Islands Avocado PGI Management Body.</strong></p> <p><strong></strong><br /> A tasting to the public will be held during the presentation on the varieties (characteristics).<br /> <br /> </p> <p>This will be followed by the draw to determine the order of participation, and then the championship will begin. May the best team win!</p> <p><strong><a href="https://www.gourmets.net/descargas/2026/bases/campeonato-tacomanía.pdf" <a="" id="button-cart" class="btn">Contest Rules</a></strong></p> <p>Winners:</p> <ul> <li>1st prize:<strong> Daniel Martínez</strong> - Restaurante Tatemado, Madrid</li> <li>2nd prize:<strong> Salvador Melgar</strong> - CIFP en Santa Mª de Guía, Las Palmas</li> </ul> <p>Judges:<br /> </p> <ul> <li><strong>Francisco José Echandi Domínguez</strong> – Chair of the Management Board of the Aguacate de Canarias PGI</li> <li><strong>Alberto González Margallo</strong> – San Sebastián 57 Restaurant, Santa Cruz de Tenerife</li> <li><strong>Rita Sánchez</strong> – Culinary consultant and chef</li> <li><strong>Elena Vega</strong> – Chef at Taberna Errante, Madrid</li> <li><strong>Balo Ortiz</strong> – Chiribita Restaurant, Madrid</li> <li><strong>Tristán Ramírez</strong> - CEO, Ágatha Ruíz de la Prada </li> </ul> <p>Selected contestants:<br /> </p> <ul> <li><strong>Boris Payan </strong>- Valletako Restaurant, Madrid</li> <li><strong>Daniel Martínez</strong> - Tatemado Restaurant, Madrid</li> <li><strong>Ileana Vázquez </strong>- Los Mandilones Restaurant, Madri</li> <li><strong>Miguel Ángel Expósito</strong> - Retama Restaurant, Torrenueva, Ciudad Real</li> <li><strong>Rosa Moncerrate</strong> Muñoz - Xamach Restaurant, Madrid</li> <li><strong>Salvador Melgar</strong> - CIFP in Santa María de Guía, Las Palmas</li> </ul> The goal of this competition is to recognize the best Mexican taco recipe in which Canary Islands Avocado with Protected Geographical Indication (PGI) serves as the main ingredient and star of the dish, while promoting creativity, technique, flavor, and speed of execution.The competition featured six participants, previously selected by the Organizing Committee, who had to be active professional chefs. In addition to avocado, they could use other ingredients of their choice, provided they respected the essence of the Mexican taco and were safe for consumption. The winner received a prize of 1,500 euros, and the runner-up received 1,000 euros. For its part, the Canary Islands Avocado PGI presented a selection of local products to all finalists, as well as a certificate of participation.Prior to the championship, there were a series of presentations organized by the Canary Islands Avocado PGI and the ICCA. The program was as follows:   10:00–10:30: Canary Islands Avocado PGI. The importance and value of its registration. The presentation highlighted the challenges involved in obtaining European registration for this product, as well as the benefits and advantages this registration brings to Canarian producers and consumers in general.Speaker: Canarian Institute for Agri-Food Quality.10:30–11:00:Distinctive qualities of the Canary Islands Avocado PGI. Historical overview. Adaptation to the Canary Islands environment. Varieties covered by the PGI: Characteristics.Speaker: Management Body of the Canary Islands Avocado PGI.During the presentation on the varieties (characteristics), a tasting was offered to the audience.Next, the order of participation was drawn by lottery, and then the competition began.Winners:1º premio:Daniel Martínez - Restaurante Tatemado- Madrid2º premio:Salvador Melgar - CIFP en Santa Mª de Guía- Las Palmas de Gran CanariaJurados:Francisco José Echandi Domínguez - Presidente Órgano Gestor IGP Aguacate de CanariasAlberto González Margallo - Restaurante San Sebastián 57, Santa Cruz de TenerifeRita Sánchez - Asesora gastronómica y ChefElena Vega - Chef Taberna Errante, MadridBalo Ortiz, Restaurante Chiribita, MadridTristán Ramírez - CEO Grupo Ágatha Ruíz de la PradaConcursantes seleccionados:Boris Payan - Restaurante Valletako, MadridDaniel Martínez - Restaurante Tatemado, MadridIleana Vázquez - Restaurante Los Mandilones, MadridMiguel Ángel Expósito - Restaurante Retama, Torrenueva, Ciudad RealRosa Moncerrate Muñoz - Restaurante Xamach, MadridSalvador Melgar - CIFP en Santa Mª de Guía, Las Palmas  

Portugal: Matosinhos - Creative City of Gastronomy UNESCO

Matosinhos City Council, a UNESCO Creative City of Gastronomy, has been presented itself to the world through the Salón Gourmets as a leading gastronomic destination. With around 500 restaurants, the city stands out for the excellence of its fresh fish, the expertise of its canning industry and a hub of haute cuisine that brings together, just a few minutes’ walk apart, restaurants distinguished with Michelin stars and Repsol Suns.Matosinhos showed this culinary essence through a show cooking session led by five ambassador chefs: Rui Paula (Casa de Chá da Boa Nova), Arnaldo Azecedo (Bistrô – Matosinhos Municipal Market), David Jesus (Seiva), Hugo Portela (Cibû) and Nuno Castro (Fava Tonka).They all took center stage in five culinary highlights, creating five tapas inspired by the region, featuring Atlantic seafood, market-fresh fish, produce from the Atlantic coast, local preserves and a creative dessert that has celebrated the sweetness of the Atlantic. This cooking demonstration aimed, not only to delight the palate, but also to reinforce gastronomy as a true cultural, economic and tourist pillar of the municipality.

9th 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 organizers 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 organization 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.You can consult the competition rules and the registration form at the following link.The 12 best finalist restaurants had to present their cachopos in the final on Monday, April 13, at the 39th Salón Gourmets.Winners: 1st prize: La Cantina de Villalegre - Avilés. Asturias2nd prize: Dmomento - Granada3rd prize: Restaurante La Escollera - San Juan de la Arena. AsturiasThe establishments competing in this year's event are:Casa Repinaldo - Candás. AsturiasContinental Lugones- Lugones. AsturiasDmomento - Granada La Botica de Lastres - Lastres. AsturiasLa Cantina de Villalegre - Avilés. AsturiasLa Leyenda del Gallo - Oviedo. AsturiasLa Taberna Asturiana - Zapico. ToledoHotel Restaurante de Torres - Felechosa. AsturiasRestaurante La Escollera - San Juan de la Arena. AsturiasRestaurante La Sauceda - Buelles. AsturiasSidrería El Leonés - Oviedo. AsturiasSidrería La Manzana - Oviedo. AsturiasThis year's Jury members will be:Sergio Rama Villar – ChefMateo Luqué – Journalist – The ObjectiveRoberto Capone – ChefRaquel Castillo – Food critic for Hule y Mantel and El MundoJonatan Armengol - Foof critic for Blind Tasting programmeBegoña Tormo – Journalist and food presenter

Asturias: Foods from the Natural Paradise

The distinctive quality of the products covered by the ‘Foods from the Natural Paradise’ quality label was showcased at the Salón Gourmets, demonstrating their versatility and culinary potential through a series of live cooking demonstrations that took place throughout the day.The first of these, entitled “Fabas con Chosco: Asturian tradition, territory and product of origin”, showcased the finest and most balanced version of a classic Asturian dish, presented by Mirta Rodríguez from the restaurant El Torneiro (Villayón, Asturias) and a member of the Club de Guisanderas de Asturias. The session featured contributions from María Cruz Bueno Gómez, a Faba Asturiana PGI farmer; Gerardo Nievo González, president of the Faba Asturiana PGI; and Elena Gómez Feíto, president of the Chosco de Tineo PGI.The Protected Designations of Origin Cabrales, Sidra de Asturias and Afuega’l Pitu were also present, introducing the public to these products, that are the hallmark of the region.“Flavours of Asturias: tradition and creativity with Alimentos del Paraíso Natural” is the title of the showcooking event in which the Association for Research into the Meat Industry of the Principality of Asturias (ASINCAR) showcased products covered by the Chorizo, Morcilla and Compango Asturiano Guarantee Mark, as well as those under the Alimentos del Paraíso Natural quality mark. There was a showcooking led by chef Elio Fernández from Ferpel Gastronómico. He prepared the following dishes:Black pudding, apple and foie grasBlack pudding and apple pastiesSandwich with chestnut bread and chorizo with butterFree-range eggs and chorizo Salad with kiwi, blueberries, Roxmut and sardines

Best Iberian Montado by Arturo Sánchez and Berkel 2026

Cheeses of the Basque Country: From pastoral traditions to innovation

This guided tasting has offered visitors and technical exploration of the diverse cheese-making traditions of the Basque Country, ranging from traditional cheeses produced by shepherds to the most innovative creations resulting from collaboration between artisan cheese makers and ESNEKI ZENTROA, a dairy centre that supports cheese makers in areas such as innovation, food safety and quality.During the session, different types of cheese have been presented, reflecting the richness of the region, the evolution of the sector and the direct impact that research has on improving processes, quality and product differentiation.Attendees were able to taste five representative cheeses, accompanied by technical explanations, sensory profiles and information on their production context. The cheeses were: Traditional shepherd’s cheese (Latxa or Carranzana sheep).Idiazabal PDO.Eusko Label quality-certified cheese.Two examples of innovative cheeses developed with the support of ESNEKI.A tasting that combined region, technique and innovation, ideal for professionals in the dairy and gourmet sectors.

15th National Panizo Cocktail Contest

Orujos Panizo celebrated the final of the 15th edition of the National Cocktail Competition, demonstrating that spirits such as orujo liqueur can be used to create new flavors and textures. An exceptional jury will selected the most creative and innovative entries from among the proposals submitted by the 10 bartenders and sommeliers who reached the final. Each year, the competition recognizes the talent, creativity, and technical skill of mixology professionals, who are tasked with creating an original cocktail using one of the brand’s spirits.The finalists had 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 spirits, and no more than 7 cl of alcoholic product.As in previous editions, participants could enter their proposals in three categories: aperitif cocktails, digestifs, or long drinks. The 10 formulas with the highest scores from a jury specializing in mixology and sommeliering competed in the grand final to be held at the 39th Salón Gourmets.The winner received a prize of €2,000, the runner-up €1,000, and the third-place finisher €500. Winners: 1º prize: Gabriel Ramón Mari- Mallorca- The Van Bar. Cocktail: "De Zamora a Jalisco"2nd prize: Noelia Barea Chicote- Tudela- Navarra-  Consentidos Café Bar. Cocktail: "Nube del Sil".3rd prize: Kirian Santana Gómez- Gran Canaria- Coctelería McGregor. Cocktail: "To wake up beside you".Judges:Pablo Martín – Honorary President of the UAES (Union of Spanish Sommelier Associations)Nan Ferreres – Director of the CETT School of Tourism, Hospitality and Gastronomy in BarcelonaMayte Lapresta – Consultant and journalist specialising in wine and gastronomyRamón Ramírez – Vice-President of IBACustodio López – SommelierJavier Pérez - Food and Wine JournalistCarmelo Pérez - Former Director of ZalacaínCristina Tierno - Director of the AEPEV Spirits Committee and CEO of Efecto DirectoMarcelino Rodríguez - Public RelationsThe finalists of the 15th Competition are:Verónica Ordóñez Ruiz, from Málaga, with her cocktail “Verónica”.Kirian Santana Gómez, from Las Palmas de Gran Canaria, with his cocktail “To wake up beside you”Borja Gutiérrez Aguirre, from Santander, with his cocktail “Noche en Dubai”Nuria Basurto, from Burgos, with her cocktail “Prieto Sunrise”Noelia Barea Chicote, from Navarra, with her cocktail “Nube del Sil”Jonathan Méndez Tapioles, from Zamora, with his cocktail “Tomate un Panizo”Manuel Scarpella García, from Seville, with his cocktail “Luscofusco”Antonio Gutiérrez Pulido, from Badajoz, with his cocktail “Bruma de Viña”Gabriel Ramón Mari, from Mallorca, with his cocktail “De Zamora a Jalisco”Cristian Martínez Sadía, from León, with his cocktail “Sentencia de Tera”.

Gourmet pairing: Essence of the province of Ourense

Under the title ‘Gourmet Pairings: Essence of the Province of Ourense’, the Galician province showcased the quality of its local produce to visitors at the Salón Gourmets, as well as the outstanding work carried out by small-scale producers who strive daily to offer exceptional products.With octopus taking centre stage, chef Paco Gómez, “Mestre Pulpeiro” – a specialist in traditional Galician cuisine and an expert in preparing octopus in its various forms,  was the responsible for demonstrating the versatility of this product, which is the hallmark of Galician gastronomy.

32nd Innovation Area

5th Gourmet Pizza Spanish Championship

The Spanish Gourmet Pizza Championship celebrates its fifth edition with Jesús Marquina together with the AEPA (Spanish Association of Artisan Pizza Makers) and Grupo Gourmets. Jesús Marquina, known as “Il Dottore Marquinetti,” five-time world champion, will be the master of ceremonies for the championship, which will feature masterclasses, acrobatic exhibitions, and a competition in all 10 categories: classic, pala, taglio, Neapolitan (classic and contemporary), gluten-free, più larga, Argentine, speed, and acrobatics.Among the new features of the last edition was the selection of the Best Pizza Maker in Spain from among all the contestants who entered at least four categories of the competition. In addition to recognition and a trophy, the winner received a cash prize of €1,000.Another new feature and change to the rules is that in the Argentine Pizza category, participants may present the judging panel with two different pizzas of their choice: the Argentine muzzarella pizza or the free-style fugazzeta.Negrini/Robo, the leading importer and distributor of Italian food and wine, will provide its tomatoes exclusively for the pizza bases; 5 Stagioni, a leading producer of high-quality flour, will provide contestants with its wide variety of wheat flours for those who make their dough on site; and the dairy company Albe will provide its mozzarella for the championship.

5th Gourmet Pizza Spanish Championship

6th Salon Gourmets Contest: #IncognitoproductSG26

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 celebrations, there will be a post on the @grupogourmets Instagram account giving clues to help participants discover the mystery product in each edition.

6th Salon Gourmets Contest: #IncognitoproductSG26

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 celebrations, there will be a post on the @grupogourmets Instagram account giving clues to help participants discover the mystery product in each edition. Winner 39th Salón Gourmets: Cafe con Azafrán. Exhibitor: ESIR

6th Organic Exhibition Area

7th Salon Gourmets Contest: #MyfavouritestandSG26

During the four days of the event, Salón Gourmets invites visitors to vote on social media for the stand that stands out above all others, whether for its originality, uniqueness or innovation. The Salón Gourmets organisers shortlist the most outstanding stands, and users vote on social media to choose the winning stand, which receives special recognition.

7th Salon Gourmets Contest: #MyfavouritestandSG26

During the four days of the event, Salón Gourmets invites visitors to vote on social media for the stand that stands out above all others, whether for its originality, uniqueness or innovation. The Salón Gourmets organisers shortlist the most outstanding stands, and users vote on social media to choose the winning stand, which receives special recognition.Winner 39th Salón Gourmets:Sabor a Málaga

7th Salon Gourmets Contest: #MyfavouritestandSG26

During the four days of the event, Salón Gourmets invites visitors to vote on social media for the stand that stands out above all others, whether for its originality, uniqueness or innovation. The Salón Gourmets organisers shortlist the most outstanding stands, and users vote on social media to choose the winning stand, which receives special recognition.Winner 39th Salón Gourmets:Sabor a Málaga

Food Bank of Madrid - SOS Children's Villages International

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 the last day of SG, 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, 10,549 kg of food were collected.SOS Children's Villages International 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.Salón 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.

Community of Madrid Stage

Programme for Tuesday 14 April:10:00–12:00 pm Competition for the best tripe in the Community of Madrid. Organised by the Madrid Association of Chefs and Pastry Chefs (ACYRE).12:00–13:00 pm New developments from I.M.I.D.R.A. Pasta with “pestacho” made from cabbage by-products, brownie with cocoa husks and lupin flour, accompanied by a water kefir drink, sweet watermelon rind yoghurt balls and melon juice crisps with emulsified EVOO ice cream. Presentation by Almudena Lázaro and show cooking by Sonia Quesada.13:00-14:00 pm “EVOO from Madrid: where origin becomes haute cuisine” Three culinary creations by chef Miriam Hernández using local produce that highlight EVOO with the ACEITE DE MADRID PDO as the cornerstone of contemporary Madrid cuisine. Paired with wine from the VINOS DE MADRID PDO.14:00–15:00 pm CASA SANTOÑA cooking demonstration: Beluga caviar with smoked eel sashimi on a mango foam, paired with Albillo Real wine from the LAS MORADAS DE SAN MARTÍN winery. Presented by Ricardo Searle and Isabel Galindo.15:00-16:00 pm Show cooking with aniseed liqueur from the CHINCHÓN I.G by LA ALCOHOLERA. Live demonstration by chef Miriam Hernández.16:00–16:30 pm U.C.A.M. Preparation of chickpea flan, paired with POSITO EVOO and Olivita Pérez wine from VINOS DE LA POVEDA.16:30–17:30 pm LICORES TRAMPERO. Chef Agustín Herrera served crispy cod pavia (winner of the WOOE 2026 challenge) made with Complvtum extra virgin olive oil from the Madrid PDO, as well as an olive oil tasting featuring different textures. Accompanied by some of their Complvto liqueurs and vermouths.17:30-18:30 pm “Pure Cacao” by CHOCOLATES MAYKHEL. Show cooking and tasting of the creation designed by pastry chef Begoña Gardel using our exclusive 76% cocoa blend, pure cocoa and nibs.18:30–19:00 pm HOSTELERÍA MADRID, in collaboration with the ISABEL II CANAL, which was celebrating its 175th anniversary, presented the #deMadridydelgrifo initiative, promoting responsible water consumption and its connection to the history of the hospitality industry. 

Volcanic Gastronomy: Discover the flavour of the Canary Islands

The Canary Islands once again celebrated their Day at the Salón Gourmets. For another year, the Canary Islands Government choose the setting of the world’s leading trade fair for quality food and beverages to showcase the islands’ culinary treasures and products.Under the Volcanic Experience brand and the ICCA, the Canary Islands Government introduced visitors to local products and cuisine rooted in Canarian tradition and culture, with a unique distinguishing feature: the volcanic soil found on the islands. From fish and volcanic wines to chocolates, they guided visitors through a unique sensory experience that highlights the richness and sustainability of the Canary Islands.The programme was as follows:GMR Canarias-Volcanic Xperience11:00 am to 12:00 pm - From the Canary Islands to the the table Fishing, Territory, and Haute CuisineAlberto González Margallo - San Sebastián 57 Restaurant (Tenerife)Embarking on a sensory journey through the waters of the Canary Islands to discover some of the species that inhabit these waters and understand the importance of fishing in the archipelago, highlighting its resources, fishing grounds and gastronomic wealth. Led by chef Alberto González Margallo of San Sebastián 57 in Tenerife, the public learned how to make the most of every part of the product and elevate lesser-known species to the realm of haute cuisine, on a journey that pays tribute to the work of fishermen, farmers, livestock breeders and winegrowers, accompanied by volcanic wines from the archipelago.12:30 pm to 1:30 pm - A glance at the Canary sea from KameziRubén Cuesta Kamezi Restaurant (Lanzarote)A comprehensive approach to the sustainable use of the marine environment of the Canary Islands, Rubén Cuesta and the Kamezi team presented a technical and creative vision of the hidden potential of our seas, specifically those of Lanzarote; a journey from the study of marine biodiversity to its promotion as a first-class gastronomic resource.Canary Islands Institute of Agri-food (ICCA)2:00 pm to 3:30 pm Canary Islands: 7 Islands, 7 WinesA Volcanic RegionManuel A. Capote Pérez - Oenologist, Technical Director and Consultant, and Vice President of CERVIMThe Canary Islands archipelago is one of Europe’s most unique wine-growing landscapes. Its volcanic soils, the influence of the trade winds, and an extraordinary diversity of microclimates have given rise to wines with a distinct personality, made from native grape varieties and using cultivation practices adapted to an extreme and fascinating territory. This workshop offered a journey through the archipelago via a selection of seven wines made from native grape varieties, each representative of one of the islands. Through the tasting, attendees could discover how the landscape, the volcanic origin of the soils, and the winemaking tradition of each island are uniquely expressed in every glass. A sensory experience to learn about, appreciate, and highlight the diversity and uniqueness of Canary Islands wines, introducing the audience at Salón Gourmets 2026 to the richness of a region where wine is an inseparable part of its landscape and culture. Saborea Lanzarote (Lanzarote Island Council)4:00 pm to 5:00 pm -Fiction in a GlassLanzarote Wine Regulatory Council – Ferrán Centelles (sommelier)Lanzarote is one of the world’s most extreme wine-growing regions. A volcanic landscape, seemingly inhospitable, where the vine survives and adapts under extreme conditions: constant wind, a lack of conventional fertile soil, and an environment marked by volcanic ash. This tasting offered a journey through the diversity of the island’s wines, understood as the result of a radical relationship between nature and culture. Each wine is the expression of a unique ecosystem, where human intervention has managed to engage in a dialogue with a territory of almost extraterrestrial appearance. To speak of the wines of Lanzarote is to speak of resilience, adaptation, and innovation. It is, in a way, to delve into a science-fiction-like viticulture, where the improbable becomes reality and where each glass contains a story of balance between man and the volcano.GMR Canarias · Volcanic Xperience5:30 PM to 6:30 PM  - 2nd Edition: Wines and chocolates of the Canary Islands, a volcanic pairing Carmen Capote (24 Onzas) and Meritxell Falgueras (sommelier)Immerse yourself in a unique experience where the volcanic richness of the Canary Islands is expressed through the pairing of wine and chocolate. Renowned communicator and sommelier Meritxell Falgueras and prestigious La Palma pastry chef Carmen Capote, CEO and executive chef of 24 Onzas, guided the public through an exclusive tasting. Discover how the archipelago’s leading wine varieties harmonize with artisanal chocolates made from local ingredients, in a combination that awakens the senses and pays homage to the flavors of our land.

Obando Bakery

The Obando Artisan Bakery is another loyal ally of the Salón Gourmets which, as well as exhibiting its products, accompanies various activities, including, of course, the Ham Cutting Contest / Dehesa de Extremadura, because what is a good ham without its peaks? Obando is also taking advantage of the SG to launch its most gourmet line, the one aimed at chefs, where its products have become indispensable ingredients in many recipes.Like the bread spoons, presented at the SG, which were born from the need expressed by their professional customers to have a solid and crunchy base to harmonise, for example, pâtés or creams and which could also be eaten in a single bite. These ideally shaped and sized bread spoons are a further reinforced base made from a unique blend of wheat flour, rye flour and their own sourdough. Its presence at the SG will once again guarantee the essential crunchy component to accompany dozens of quality products.

Obando Bakery

The Obando Artisan Bakery is another loyal ally of the Salón Gourmets which, as well as exhibiting its products, accompanies various activities, including, of course, the Ham Cutting Contest / Dehesa de Extremadura, because what is a good ham without its peaks? Obando is also taking advantage of the SG to launch its most gourmet line, the one aimed at chefs, where its products have become indispensable ingredients in many recipes.Like the bread spoons, presented at the SG, which were born from the need expressed by their professional customers to have a solid and crunchy base to harmonise, for example, pâtés or creams and which could also be eaten in a single bite. These ideally shaped and sized bread spoons are a further reinforced base made from a unique blend of wheat flour, rye flour and their own sourdough. Its presence at the SG once again guarantee the essential crunchy component to accompany dozens of quality products.

Children's Workshops

Since the 1st Workshop of the Senses in 2000, the aim has been for the non-professional public to learn about the traceability of the food displayed in this space and with this idea the Children's Workshops were born. 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.In this edition, children have learned about food products, their characteristics, categories and production methods at the Tierra de Sabor / Castilla y León Workshop, where they discovered the typical Castilian products found in the Mediterranean diet; the Bread Workshop organised by Horneo Fresh, where they explained to them the different yeasts used in bread-making; the various types of cheese at the Cheese Workshop, led by GourmetQuesos; and, new this year, the Norwegian Salmon Workshop, organised by Seafood from Norway, where they learned how to make sushi.

Children's Workshops

Since the 1st Workshop of the Senses in 2000, the aim has been for the non-professional public to learn about the traceability of the food displayed in this space and with this idea the Children's Workshops were born. 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 38th edition of Salon Gourmets, students enjoyed the Cheese Workshop / PDO Tetilla Cheese Xunta de Galicia, which aims to bring students closer to this cheese so typical of Galicia, the Fruit Workshop / Generalitat Valenciana, where they experimented with citrus fruits from this region, the Tierra de Sabor Workshop / Castilla y León, where they experimented with typical Castilian products and the Bread Workshop / Horneo Fresh, where children learned how to prepare this product 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 finalist cheeses of the 16th GourmetQuesos, The Best Spanish Cheeses Championship 2026, 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.

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 finalist cheeses of the 16th GourmetQuesos, The Best Spanish Cheeses Championship 2026, 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 and 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.

7th Art of Knife Meat Cutting National Competition El Encinar de Humienta / Grupo Gourmets

2nd Gazpachuelos Gourmet by Sabor a Málaga Championship

XChef Challenge by 1906 Beers - National Final

The XChef Challenge by Cervezas 1906 returns to the Salón Gourmets with the grand FINAL of its sixth edition. The aim of the competition is to recognize 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 six finalists, selected from candidates across Spain, presented their culinary proposals during the final, which took place within the framework of Salón Gourmets. Each gastronomic proposal had to be paired with one of the beers from the 1906 family. The winning chef received a prize of €2,500 and a promotional plan sponsored by Estrella Galicia.Winners: 1st prize: Andrés Torreiro. Puerro asado con holandesa de koji y majada de sardina ahumada y avellana. 1906 Black Coupage. D’Obra, Melide, A Coruña.2nd prize: Miguel Vázquez.Vigilia desde 1906, 1906 La Milnueve. Atípico Restaurante, A Coruña. 3rd prize: Ismael Torres.Buñuelo de all i pebre, 1906 La Milnueve. Doña Petrona, Valencia.The finalists were:Antonio Giménez. Restaurante Cobarcho (Jaca, Huesca) with partridge stuffed with porcini mushrooms and foie gras, served with ravioli made from its innards, paired with 1906 Red VintageÁlex Marcos. Los Álamos Laboratorio Gastronómico (Peñaranda de Bracamonte, Salamanca) with Unto 1906, paired with 1906 Red VintageMiguel Vázquez. Atípico Restaurante (A Coruña) with vigilia since 1906, paired with 1906 La MilnueveIsmael Torres. Doña Petrona (Valencia) with buñuelo de all i pebre, paired with 1906 La MilnueveHugo Rosales. Vita Vinum  (Aracena, Huelva) with Sierra y malta rojiza, paired with 1906 La Pelirroja Andrés Torreiro. D´Obra (Melide, A Coruña), with roasted leek with koji hollandaise and a purée of smoked sardines and hazelnuts paired with 1906 Black CoupageThe members of the jury for this year’s event were as follows:Raquel Castillo – Food journalist and contributor to publications such as Gastroactitud, Hule y Mantel, Bon Viveur España and 7 CaníbalesLuis Veira – Chef at Árbore da Veira. A CoruñaSergi Aritzeta – Chef at El Truc restaurant. Lleida - Winner of the 2025 edition of the XChef Challenge by Cervezas 1906Xabier Cubillo de la Hoz - Head of Beer Culture at Hijos de Rivera

Showcooking The Bleu Table by Aurelio Morales

We present  the Chef Aurelio Morales, culinary director of The Bleu Table, an innovative gastronomic concept that links the origin of ingredients with contemporary haute cuisine, deeply rooted in the tradition and heritage of Central de Carnes Premium Grupo Norteños. The chef hosted a show cooking session in which he premiered a series of dishes that will form part of The Bleu Table’s tasting menu at Mercamadrid market, featuring creations such as steak tartare made from three cuts of beef, steamed xivión, Asturian-style tripe-stuffed bread roll, pot and cabbage croquette, nixtamalised corn torto, and ravioli made with 30-day matured blonde beef chop.

18th Oyster Écailleurs / Sorlut / Grupo Gourmets / Spanish Championship

Cepa 21 tasting: From the vineyard to the glass with José Moro

In this exclusive tasting for Salón Gourmets, José Moro, founder and president of Cepa 21, invited us to discover the wines that are revolutionising the Ribera del Duero region. The winery, his most personal project, has become a national benchmark for its ability to combine tradition and innovation.During the tasting, three 100% Tempranillo single-varietal wines were sampled:Cepa 21 2022, the winery's flagship wine, intense and balanced.Malabrigo 2022, elegant, enveloping and sophisticated.Horcajo 2020, the most premium, deep and powerful red wine.Three wines that showcase different versions of the same philosophy, focused on producing wines that are more contemporary and approachable than the classic Ribera del Duero wines, but which maintain the quality, personality and strength of the appellation's privileged environment.A project that carries the DNA of its creator and allows you to explore, glass by glass, the history of Bodegas Cepa 21 and the life of José Moro, marked by years of learning among barrels and vineyards, present in every aroma and detail of his wines.Places were limited to 50 people, prior registration required using the form. Registration is now closed.

Carbonara Challenge by Rummo

Salón Gourmets welcomed this new competition in which excellence, tradition, and fidelity to the traditional recipe were the participants' greatest allies. Carbonara Challenge by Rummo celebrated its first edition with one of the great icons of Italian cuisine: pasta. A vibrant culinary competition designed to test the talent of chefs and passionate cooks, while paying tribute to the unrivalled quality of Rummo pasta. This championship tested the talent of specialist chefs when it comes to preparing pasta carbonara, in this case using Mezzi Rigatoni as the main ingredient. Six contestants prepared their carbonara dishes before a professional jury, which assessed the technique, texture, and flavor that best complement this medium-sized (“mezzi”) version of Rigatoni.Since 1846, Rummo has perfected the art of making pasta with patience, respect for tradition and an unwavering passion for quality. With dedication and passion, the family has developed and perfected an exclusive method, Lenta Lavorazione®, a process that guarantees pasta with exceptional resistance to cooking by increasing kneading and drying times, which preserves the organoleptic properties of the high-quality semolina used.Rummo is also a leader in Italy and abroad in the semolina and gluten-free markets, offering a wide range of products tailored to all dietary needs, including whole wheat pasta, legume-based pasta, and gnocchi.

Remírez de Ganuza tasting: 25 years of Trasnocho

José Ramón Urtasun and Jesús Mendoza will be in charge of conducting this vertical tasting of Trasnocho, a wine from Bodegas Remírez de Ganuza that is produced in limited quantities. This is the first time this vertical tasting has been held, and it will be difficult to repeat given the scarcity of older bottles.Trasnocho is one of Remírez de Ganuza's most unique wines. Its first vintage was in 2001 and since then it has been produced every year, maintaining a very distinct identity based on both the origin of the grapes and a unique production system.It is made mainly from Tempranillo, accompanied by Graciano and a small proportion of Viura and Malvasía skins. The grapes come from vineyards with an average age of 60 years, located in different towns in the Sierra Cantabria: Labastida, San Vicente de la Sonsierra, Ávalos, Samaniego, Leza, Elciego, Navaridas, Laguardia and Elvillar.One of the keys to Trasnocho is its water balloon extraction system, developed and patented by the winery itself. This method allows the skins to be gently pressed after fermentation, favouring a delicate and precise extraction that respects the texture and balance of the wine.Ageing lasts for around 20 months, mainly in new French oak barrels, where the wine gains structure, depth and ageing potential.Production is limited, with around 7,000 bottles per year depending on the vintage, reinforcing the exclusive character of a wine that reflects both the personality of the old vineyards of Sierra Cantabria and the technical approach of the winery.The tasting will feature seven Trasnocho wines from the following vintages: 2001, 2005, 2010, 2012, 2016, 2019 and 2021.Admission to this tasting is by invitation only.

32nd Innovation Area

5th Gourmet Pizza Spanish Championship

The Spanish Gourmet Pizza Championship celebrates its fifth edition with Jesús Marquina together with the AEPA (Spanish Association of Artisan Pizza Makers) and Grupo Gourmets. Jesús Marquina, known as “Il Dottore Marquinetti,” five-time world champion, will be the master of ceremonies for the championship, which will feature masterclasses, acrobatic exhibitions, and a competition in all 10 categories: classic, pala, taglio, Neapolitan (classic and contemporary), gluten-free, più larga, Argentine, speed, and acrobatics.Among the new features of the last edition was the selection of the Best Pizza Maker in Spain from among all the contestants who entered at least four categories of the competition. In addition to recognition and a trophy, the winner received a cash prize of €1,000.Another new feature and change to the rules is that in the Argentine Pizza category, participants may present the judging panel with two different pizzas of their choice: the Argentine muzzarella pizza or the free-style fugazzeta.Negrini/Robo, the leading importer and distributor of Italian food and wine, will provide its tomatoes exclusively for the pizza bases; 5 Stagioni, a leading producer of high-quality flour, will provide contestants with its wide variety of wheat flours for those who make their dough on site; and the dairy company Albe will provide its mozzarella for the championship.

5th Gourmet Pizza Spanish Championship

6th Salon Gourmets Contest: #IncognitoproductSG26

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 celebrations, there will be a post on the @grupogourmets Instagram account giving clues to help participants discover the mystery product in each edition.

6th Salon Gourmets Contest: #IncognitoproductSG26

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 celebrations, there will be a post on the @grupogourmets Instagram account giving clues to help participants discover the mystery product in each edition. Winner 39th Salón Gourmets: Cafe con Azafrán. Exhibitor: ESIR

6th Organic Exhibition Area

7th Salon Gourmets Contest: #MyfavouritestandSG26

During the four days of the event, Salón Gourmets invites visitors to vote on social media for the stand that stands out above all others, whether for its originality, uniqueness or innovation. The Salón Gourmets organisers shortlist the most outstanding stands, and users vote on social media to choose the winning stand, which receives special recognition.

7th Salon Gourmets Contest: #MyfavouritestandSG26

During the four days of the event, Salón Gourmets invites visitors to vote on social media for the stand that stands out above all others, whether for its originality, uniqueness or innovation. The Salón Gourmets organisers shortlist the most outstanding stands, and users vote on social media to choose the winning stand, which receives special recognition.

7th Salon Gourmets Contest: #MyfavouritestandSG26

During the four days of the event, Salón Gourmets invites visitors to vote on social media for the stand that stands out above all others, whether for its originality, uniqueness or innovation. The Salón Gourmets organisers shortlist the most outstanding stands, and users vote on social media to choose the winning stand, which receives special recognition.Winner 39th Salón Gourmets:Sabor a Málaga

Food Bank of Madrid - SOS Children's Villages International

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 the last day of SG, 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, 10,549 kg of food were collected.SOS Children's Villages International 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.Salón 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.

Campo y Alma

Castilla-La Mancha showcased the region's quality agri-food products, covered by the Campo y Alma guarantee brand. A label that distinguishes the agri-food products that are produced, prepared or processed in the territory of the Autonomous Community of Castile-La Mancha and which are covered by the 31 Protected Designations of Origin or the 8 Protected Geographical Indications.The products are: Wines, Extra Virgin Olive Oils, Saffron from La Mancha, Honey from La Alcarria, Manchego Cheese, Purple Garlic from Las Pedroñeras, Aubergine from Almagro, Lamb from La Mancha, Marzipan from Toledo, Melon from La Mancha, Cross Bread from Ciudad Real, Onion from La Mancha, Green Asparagus from Guadalajara and Nuts from Nerpio.This brand covers certified producers within the region’s 32 PDOs and 9 PGIs, including iconic products such as wines, extra virgin olive oils, Manchego cheese, saffron, honey, purple garlic, marzipan and Manchego lamb, amongst others.Programme of activities:10:45 – 11:30 | Showcooking: Toledo Marzipan PGI,  Live demonstration with tasting for the public.11:30 – 12:15 | Kahoot and La Mancha PDO wine tasting, Interactive activity on the world of wine accompanied by a tasting.12:15 – 13:00 | Extra Virgin Olive Oil Tasting, Featuring the Montes de Toledo, Campo de Calatrava, Campo de Montiel and La Alcarria PDOs.13:00 – 13:45 | Ajo Morado de Las Pedroñeras PGI Show Cooking, Live cooking demonstration with a tasting at the end.Throughout all the activities, the public was able to sample the products prepared or tasted, guided by experts and professionals from the sector.A unique opportunity to discover and enjoy the gastronomic excellence of Castilla-La Mancha.

Women’s Day in Atlantic Gastronomy by the Xunta de Galicia

Throughout the day, renowned chefs and industry professionals highlighted the work of women from the sea and the countryside through demonstrations, tastings and talks that explored key moments in gastronomy (Galician cuisine)The programme included features such as Galician breakfasts with local produce, the prominence of women from the sea, cooking with tinned foods, premium meats and signature dishes such as hake on a skewer or Galician cheeses with designation of origin, always accompanied by wines from Galicia’s various DOs.An experience that celebrated the role of women as bearers of culture, showcasing the richness of Atlantic produce and its connection to the region.This new edition has focused on the world of women. There will be tastings and show cooking sessions led by women.Program:10.45 am. WELCOME. Hosts for the day: Arantxa Treus and Rafa Durán11.00 am. BREAKFAST WITH a!lma gallega12.00 pm. THEY ARE AT THE HELM: WOMEN OF THE SEA.1.00 pm. GALICIAN-STYLE APERITIF: TIN & WINE and LET’S GET STARTED!2.00 pm. BEEF OF DISTINCTIVE QUALITY AND WOMEN OF THE COUNTRYSIDE3.00 pm. PRESENTATION OF ATLANTIC CUISINE. Marta Villaverde, Regional Minister for the Sea of the Galician Regional Government3.10 pm. FALL IN LOVE WITH A GALICIAN – GALICIAN MUSSEL PDO4.10 pm. AFTER-DINNER CONVERSATION WITH A SPARK.5.10 pm. SKEWERED HAKE. THE JEWEL OF THE ATLANTIC6.10 pm. ATLANTIC SOUL: Galician cheeses and wines from a female perspective

Community of Madrid Stage

Programme for Wednesday 15 April:10:00–11:00 pm. SUPRACAFÉ. Talk on coffee and its production: Why some coffees work… and others don’t. Coffee tasting, led by Enrique Flores and Vanesa Santamaría.11:00–12:00 pm. David Castro presented three beers from LA CIBELES: Viejo Madrid (new), Chulipa (new) and non-alcoholic. These beers were accompanied by a selection of cheeses from ALBE.12:00–1:00 pm. U.C.A.M. Preparation of vegetables from MADRID RURAL with CAMPO REAL cheese, Oro Madrid extra virgin olive oil from the SANTIAGO APOSTOL oil mill, and wine from the VINICOLA DE ARGANDA winery.1:00–2:00 pm. From ROGUSA, led by Xandra Luque, the following dishes were prepared: Traditional sandwich with crispy pig’s ear, citrus salad, fresh herbs and spring onions; Madrid-style tripe gyozita with chickpeas in their own juice; Oxtail in two versions (traditional with red wine and parsnip purée; and in a mature cheese cream sauce)2:00–3:00 pm. Show cooking: Artichokes in green sauce from EUROAMBROSIAS, with chefs Patxi de Miguel and Antonio Nuñez. Pairing/tasting with Albillo Real 2025 wine from the LAS MORADAS DE SAN MARTÍN winery (tasting led by Isabel Galindo).3:00–4:00 pm. I.G.P. CARNE DE LA SIERRA DE GUADARRAMA. Chef Roberto Capone prepared the dish ‘grilled entrecôte without a grill’.4:00–5:00 pm. CAFÉS GUILIS. Barista demonstration and presentation of new techniques and current trends in filter coffee. Filter coffee tastings. 5:00–6:00 pm. TEOREY LIQUEURS AND MOJITOS. Company presentation, cocktail preparation and tasting. Speaker: Mariano Marejil.6:00–7.00 pm. DELICIOUS CROQUETTES (BARRANCO’S FOOD) presented a cooking demonstration dedicated to two icons of Spanish cuisine: croquettes and Spanish omelette. Live cooking, sharing the process and the details that make all the difference in texture, flavour and presentation, with a tasting session for attendees at the end.

Obando Bakery

The Obando Artisan Bakery is another loyal ally of the Salón Gourmets which, as well as exhibiting its products, accompanies various activities, including, of course, the Ham Cutting Contest / Dehesa de Extremadura, because what is a good ham without its peaks? Obando is also taking advantage of the SG to launch its most gourmet line, the one aimed at chefs, where its products have become indispensable ingredients in many recipes.Like the bread spoons, presented at the SG, which were born from the need expressed by their professional customers to have a solid and crunchy base to harmonise, for example, pâtés or creams and which could also be eaten in a single bite. These ideally shaped and sized bread spoons are a further reinforced base made from a unique blend of wheat flour, rye flour and their own sourdough. Its presence at the SG will once again guarantee the essential crunchy component to accompany dozens of quality products.

Obando Bakery

The Obando Artisan Bakery is another loyal ally of the Salón Gourmets which, as well as exhibiting its products, accompanies various activities, including, of course, the Ham Cutting Contest / Dehesa de Extremadura, because what is a good ham without its peaks? Obando is also taking advantage of the SG to launch its most gourmet line, the one aimed at chefs, where its products have become indispensable ingredients in many recipes.Like the bread spoons, presented at the SG, which were born from the need expressed by their professional customers to have a solid and crunchy base to harmonise, for example, pâtés or creams and which could also be eaten in a single bite. These ideally shaped and sized bread spoons are a further reinforced base made from a unique blend of wheat flour, rye flour and their own sourdough. Its presence at the SG once again guarantee the essential crunchy component to accompany dozens of quality products.

Awards of the 41st Gourmets Wine Guide 2026

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 41st 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 39 SG the awards were presented to the winners of Awards of the 41st Gourmets Wine Guide. The winners have been: Winery of the year:Bodegas Habla.VT de Extremadura.Best young wine:Mar de Frades - Mar de Frades - DO Rías Baixas.Best crianza white wine:Enate Chardonnay Fermentado en barrica - Enate - DO Somontano.Best rosé:Sinfo - Bodegas Sinforiano - DO Cigales.Best young red:Juan Gil Etiqueta Amarilla - Bodegas Juan Gil - DO Jumilla.Best crianza red wine:Lan Reserva - Bodegas Lan - DOCa Rioja.Best sparkling wine:Codorníu Ars Collecta Blanc de Noirs Brut Reserva - Codorníu - DO Cava.Best generous (ex aequo):Fernando de Castilla Oloroso Antique - Fernando de Castilla - DO Jerez-Xérès-Sherry.Tío Pepe - Bodega González Byass - DO Jerez-Xérès-Sherry.Best sumiller:Ana Carazo - Bodega La Loba - DO Ribera del Duero.Best specialised shop:Manjares y Saldaña (Palencia).Special prize of the year:Jean- Claude Berrouet - Historic Petrus winemaker who produces Vivaltus in Ribera del Duero.

Children's Workshops

Since the 1st Workshop of the Senses in 2000, the aim has been for the non-professional public to learn about the traceability of the food displayed in this space and with this idea the Children's Workshops were born. 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 38th edition of Salon Gourmets, students enjoyed the Cheese Workshop / PDO Tetilla Cheese Xunta de Galicia, which aims to bring students closer to this cheese so typical of Galicia, the Fruit Workshop / Generalitat Valenciana, where they experimented with citrus fruits from this region, the Tierra de Sabor Workshop / Castilla y León, where they experimented with typical Castilian products and the Bread Workshop / Horneo Fresh, where children learned how to prepare this product so present in the Mediterranean diet.

Children's Workshops

Since the 1st Workshop of the Senses in 2000, the aim has been for the non-professional public to learn about the traceability of the food displayed in this space and with this idea the Children's Workshops were born. 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.In this edition, children have learned about food products, their characteristics, categories and production methods at the Tierra de Sabor / Castilla y León Workshop, where they discovered the typical Castilian products found in the Mediterranean diet; the Bread Workshop organised by Horneo Fresh, where they explained to them the different yeasts used in bread-making; the various types of cheese at the Cheese Workshop, led by GourmetQuesos; and, new this year, the Norwegian Salmon Workshop, organised by Seafood from Norway, where they learned how to make sushi.

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 finalist cheeses of the 16th GourmetQuesos, The Best Spanish Cheeses Championship 2026, 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.

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 finalist cheeses of the 16th GourmetQuesos, The Best Spanish Cheeses Championship 2026, 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 and 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.

15th 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 15th edition have been: Best restaurant:La Lobita restaurant, Navaleno (Soria)Best chef:Iván Cerdeño, Iván Cerdeño restaurant, Cigarral del Ángel (Toledo)Best maître: Javier Gil Jarén, Gaytán restaurant, (Madrid)Best sommelier (ex aequo):María José Huertas, Paco Roncero restaurant, (Madrid)Valerio Carrera, A`Barra (Madrid)Best gastronomic shop (ex aequo):La ChinataMontal (Zaragoza)Best hotel(ex aequo):Hotel Akelarre, San SebastiánHotel Atrio; CáceresBest communicator:Onda Cero radioBest entry or institution:Repsol guideBest book:Host, Abel Valverde. Planeta GastroBest product:Black Truffle from TeruelBest distinction:Ángel LeónIn memoriam recognition:Padre Luis Lezama

2nd Liga '100 Awards - Gourmets Wine Guide 2026

Gourmets Wine Guide has launched the League of 100, those wines that the Tasting Committee awards with 100 points on a scale of 100. For the first time in the history of the GVG, the highest rating has been awarded, albeit unanimously by the Committee. Sublime wines that have stood out for their strong personality, elegance, exceptional qualities and deserved the highest recognition:These are the winners of the 2nd Liga '100 Awards - Gourmets Wine Guide 2026: Amontillado Napoleón VorsBodegas Hidalgo-La Gitana. DO Jerez-Xérès-SherryArtuke El Escolladero 2023Bodegas y Viñedos Artuke. DOCa RiojaLa Faraona 2023Descendientes de J.Palacios. DO BierzoLes Aubaguetes 2023Álvaro Palacios. DOCa PrioratNoé VorsBodegas González Byass. DO Jerez-Xérèz-SherryPago de Carraovejas Cuesta de las Liebres 2021Pago de Carraovejas. DO Ribera del DueroPesus 2019Viña Sastre. DO Ribera del DueroPoley Amontillado Convento Selección 1954Toro Albalá. DO Montilla-MorilesSierra Cantabria Mágico 2022Viñedos Sierra Cantabria. DOCa RiojaValbuena 5º Año 2021Bodegas Vega Sicilia. DO Ribera del Duero

4th Master Pinchos Gourmets #productoriojano

A journey through Burgundy, Albert Bichot tasting

Salón Gourmets and Maison Albert Bichot hosted a tasting led by Albéric Bichot and Gabi Lucas, winner of the 2021 Tierra de Sabor Spanish Sommelier Competition. Albert Bichot’s wines are the result of sustainable viticulture, based on observation, prevention and attention to the complex balances found in nature, resulting in elegant, precise wines that are true to the Burgundy terroir.During the tasting, they were able to enjoy the following wines:Moutonne Chablis Grand Cru Domaine Long Depaquit 2022, MonopoleMeursault Premier Cru Les Charmes Domaine du Pavillon 2022Corton Grand Cru Clos des Marechaudes Domaine du Pavillon 2022, MonopoleNuits Saint Georges Premier Cru Château Gris 2022Beaune Premier Cru Clos des Mouches Domaine du Pavillon 2018Vosne Romanée Premier Cru Malconsorts Domaine du Clos Frantin 2018Admission to the tastings was by invitation only.

Zarro: The Vermut time

Vermut Zarro, Madrid’s vermouth, the result of a secret, artisanal production process dating back to 1968, organised this tasting of desserts and cocktails centred around vermouth, highlighting its aromatic nuances and its versatility in the kitchen.This classic aperitif is reinvented with sweet and surprising creations by José Fernández, master pastry chef, paired with different versions of vermouth crafted by Juan Carlos Muñoz, President of the Madrid Bartenders’ Association. A dynamic and delicious experience that invites you to discover new ways to enjoy vermouth beyond the aperitif.

Galicia Calidade

Galicia Calidade is the guarantee label of the Xunta de Galicia that has certified for 30 years the finest Galician products and services, distinguished by their production in Galicia or by their Galician raw materials or design. These products and services have undergone the most rigorous approved quality controls and can be enjoyed with complete confidence.During the Salón Gourmets, the Galicia Calidade seal hosted a showcooking session led by Julio Sotomayor (Nova restaurant, Ourense), holder of 1 Michelin star

Norwegian seafood: The power of the sea made into seafood

Seafood from Norway has been the star of an exceptional show cooking event at Salón Gourmets, where its seafood, considered one of the most prized in the world due to the purity of its cold, crystal-clear waters, showcased all its strength and character.Slowly grown in a unique natural environment, products such as scallops, Norwegian lobster, king crab, brown crab or snow crab stand out for their unique flavour, impeccable texture and quality directly linked to their Norwegian origin. On this gastronomic stage, chef Íñigo Urrechu interpreted these exceptional ingredients to showcase their enormous culinary potential, turning them into the real stars of the show. A tribute to the Norwegian sea and the identity it imprints on each of its products.

New Brunswick Culinary Showcase – Deliciously Canadian

Discover Deliciously Canadian and immerse yourself in the authentic culinary experience of New Brunswick, Canada, to discover the flavours that make this maritime province a true gastronomic paradise.Renowned chef Andrej Urosevic, who has worked alongside local producers and harvesters in coastal communities, together with Victor Comin, chef at the Canadian Embassy, were on hand to showcase products such as world-renowned New Brunswick lobster, pure maple syrup and fruits such as cranberries and blue honeysuckle .During the event, attendees will have the opportunity to win incredible prizes, such as a flight with Air Canada and a selection of authentic Canadian delicacies.

1st Grill Competition IRUKI by Embajadores

In a world where gastronomy is culture, passion, and spectacle, we have presented a unique experience that pays tribute to mastery of technique and pure flavor:  “1st Parrilla Challenge IRUKI by Embajadores,” a competition that has gone above and beyond traditional barbecuing to become a true gastronomic show. Designed for the exclusive setting of the Salón Gourmets, this championship brought together the best grill masters in a dynamic, visual, and flavorful format, where selection, precision, and absolute control over cooking have been the real stars.Also, Parrillas Gresilva, as a co-sponsor, approached the innovation of its sustainable, fast and innovative grills, thanks to their side-heat radiation system.

31st Sommeliers Spanish Championship Tierra de Sabor

A classic event sponsored by Tierra de Sabor, and cosponsored by Avelino Vegas, now in its 31st 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, which took place on Wednesday 15 April, the semi-finalist contestants faced a written exam, with either multiple choice or short answer questions and a written wine tasting. On the same day, both the sponsor, Tierra de Sabor, and the co-sponsor, the Avelino Vegas winery, held a master classes to showcase their wines.The best competitors went through to the final, which took place on Thursday 16 April at the same venue, where they had to complete the following 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: 1st prize: Diego Tornel Gomez (Gran Canaria, Islas Canarias)2nd prize: Davide Dall'amico (Bilbao, País Vasco)3rd prize: Toni Albiol Lacasta (Barcelona, Cataluña)Judges:Custodio López Zamarra - SommelierVíctor Gómez - Bodega Avelino VegasTierra de SaborRogelio Treviño - San PellegrinoCarles Aymerich - Director, Technical CommitteeJosep Pelegrin - Technical Committee, Spanish ChampionHenar Puente - Technical Committee, Spanish ChampionJulio Torres - Technical Committee, Vice President of the Balearic Islands AssociationJosé Antonio Puyuelo - Technical Committee, President of the Aragon Sommeliers AssociationFerran Vila - Technical Committee, Spanish ChampionJon Andoni Rementeria - Technical Committee, Spanish ChampionCristina Osuna - Technical Committee, Deputy Secretary of the UESRafa Bellido - President of the UESDavid Ghosn - Secretary of the UESInmaculada Sáez González - Head of R&D&I for the Wine Sector in Castile and LeónConcursantes:Adrián Navarro Herrero - Asociación de Sumilleres de ValladolidAlberto Anadón Giménez -Asociación de Sumilleres de AragónAlejandro Aparicio Villoria - Valladolid - Castilla y LeónAlfredo Di Marzi - CanariasÁlvaro Jiménez Perez - Asociación Sumilleres de JaénAnna Casabona Paris - ACSAntonio Fernández Herrería - Asociación de Sumilleres de BurgosAntonio José - JaénAra Barra Manzano - Subex, Asociación de Sumilleres y Bartenders de ExtremaduraChus Brion - Cataluña (ACS)Cyril Vermeulen - Asociación Catalana SommeliersDaniel Sánchez - SUBEXDavid Lera López - Asociación de Sumilleres de Navrra ASN - NSEDavid Santos Guardiola - ASECADavide Dall’Amico - Asociación Sumilleres BizkaiaDiego Ortega - Asociación de Sumilleres de CLM y Amigos del VinoDiego Gonzalez Barbolla -  Burgos (Asociacion de Sumilleres de Burgos ASBU)Diego Mur Torrente - Asociación de AragónFernando Cubela Otero - Asociación de ZamoraGuillermo Llopis Llorca - ASECAHector Barcenilla - ABSU-Asociación de Sumilleres BurgosIvan Sánchez Fernández - Asociación Cultural Sumilleres de La RiojaJavier Adot Andión - Asociación de Sumilleres de NavarraJavier Gómez Saenz - Asociación Balear de Sumilleres ABSJavier Navarro Cambra - "Asociación Cultural Sumilleres de La Rioja "Joan Anton Colet Massana - ACS Associació Catalana de SommeliersJorge Rodríguez Conde - Asociación Sumilleres Álava - ArdoaldeJose Maria Ruiz Olivares - Asociación de sumilleres de Castilla La Mancha y amigos del vinoJuan Cristobal Rincón - Segovia - (ASUSEGO)Juan Enrique - Asociación de Sumilleres y Amigos del Vino CLMJusto Pablo Barbero - ASUPALLuis Felipe Valero Hernández - Asociación de sumilleres de la Región de MurciaLuis Secades de Aguilera- Asociación de Sumilleres de ÁvilaManuel de los Santos - Asociación Balear de Sumilleres ABSMarcos  Eire Fernandez - GaliciaMario Ayllón Expósito - AGASUMario Martínez Plaza - Asociación de sumilleres de CórdobaMarta Hernández Vallejo - SalamancaMiguel Pérez Higueras - GranadaNuria España Blanca - Asociacion de Sumilleres de CanariasPaula Cuenda Lucena - Associació Catalana de SommeliersPilar Pérez Vaca - Asociación de sumilleres de SevillaRaúl Valencia Mascuñano - Asociación Sumilleres CLM Y Amigos del VinoSandra Plana Sáiz - A.S.A.RToni Albiol - ACS Associació Catalana de SommeliersVictor Vera - Sumiller encargado de vinoteca ABC VINO

32nd Innovation Area

5th Gourmet Pizza Spanish Championship

The Spanish Gourmet Pizza Championship celebrates its fifth edition with Jesús Marquina together with the AEPA (Spanish Association of Artisan Pizza Makers) and Grupo Gourmets. Jesús Marquina, known as “Il Dottore Marquinetti,” five-time world champion, will be the master of ceremonies for the championship, which will feature masterclasses, acrobatic exhibitions, and a competition in all 10 categories: classic, pala, taglio, Neapolitan (classic and contemporary), gluten-free, più larga, Argentine, speed, and acrobatics.Among the new features of the last edition was the selection of the Best Pizza Maker in Spain from among all the contestants who entered at least four categories of the competition. In addition to recognition and a trophy, the winner received a cash prize of €1,000.Otra novedad y cambio respecto a las bases, es que en la modalidad de Pizza Argentina, los participantes pueden presentar al jurado dos pizzas diferentes a su elección, la pizza de muzzarella argentina o la fugazzeta estilo libre.Negrini/Robo, the leading importer and distributor of Italian food and wine, will provide its tomatoes exclusively for the pizza bases; 5 Stagioni, a leading producer of high-quality flour, will provide contestants with its wide variety of wheat flours for those who make their dough on site; and the dairy company Albe will provide its mozzarella for the championship.

5th Gourmet Pizza Spanish Championship

6th Salon Gourmets Contest: #IncognitoproductSG26

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 celebrations, there will be a post on the @grupogourmets Instagram account giving clues to help participants discover the mystery product in each edition.

6th Salon Gourmets Contest: #IncognitoproductSG26

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 celebrations, there will be a post on the @grupogourmets Instagram account giving clues to help participants discover the mystery product in each edition. Winner 39th Salón Gourmets: Cafe con Azafrán. Exhibitor: ESIR

6th Organic Exhibition Area

7th Salon Gourmets Contest: #MyfavouritestandSG26

During the four days of the event, Salón Gourmets invites visitors to vote on social media for the stand that stands out above all others, whether for its originality, uniqueness or innovation. The Salón Gourmets organisers shortlist the most outstanding stands, and users vote on social media to choose the winning stand, which receives special recognition.

7th Salon Gourmets Contest: #MyfavouritestandSG26

During the four days of the event, Salón Gourmets invites visitors to vote on social media for the stand that stands out above all others, whether for its originality, uniqueness or innovation. The Salón Gourmets organisers shortlist the most outstanding stands, and users vote on social media to choose the winning stand, which receives special recognition.Winner 39th Salón Gourmets:Sabor a Málaga

Food Bank of Madrid - SOS Children's Villages International

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 the last day of SG, 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, 10,549 kg of food were collected.SOS Children's Villages International 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.Salón 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.

Community of Madrid Stage

 Programme for Thursday 16 April:10:00–12:30 pm. 5th Official Tapas and Pinchos Championship of the Community of Madrid.Organised by HOSTELERÍA DE MADRID.12:30–1:30 pm. DOCAMAR show cooking: “Bar-style salsa brava: more than just chips”. Three creations by Pablo Cabrera: Docamar chips + tuna belly + bar-style salsa brava; Crispy pig’s ear medallion topped with salsa brava; Spicy potato bomb stuffed with cheese. Paired with VERMUT ZARRO.1.30–2.30 pm. Presentation of preservative-free ready-to-eat products by DAPSA. Show cooking by Fernando Díaz, who prepared tapas featuring Madrid-style tripe, beef cheeks, meatballs in red sauce and beans with pork snouts.

Obando Bakery

The Obando Artisan Bakery is another loyal ally of the Salón Gourmets which, as well as exhibiting its products, accompanies various activities, including, of course, the Ham Cutting Contest / Dehesa de Extremadura, because what is a good ham without its peaks? Obando is also taking advantage of the SG to launch its most gourmet line, the one aimed at chefs, where its products have become indispensable ingredients in many recipes.Like the bread spoons, presented at the SG, which were born from the need expressed by their professional customers to have a solid and crunchy base to harmonise, for example, pâtés or creams and which could also be eaten in a single bite. These ideally shaped and sized bread spoons are a further reinforced base made from a unique blend of wheat flour, rye flour and their own sourdough. Its presence at the SG will once again guarantee the essential crunchy component to accompany dozens of quality products.

Obando Bakery

The Obando Artisan Bakery is another loyal ally of the Salón Gourmets which, as well as exhibiting its products, accompanies various activities, including, of course, the Ham Cutting Contest / Dehesa de Extremadura, because what is a good ham without its peaks? Obando is also taking advantage of the SG to launch its most gourmet line, the one aimed at chefs, where its products have become indispensable ingredients in many recipes.Like the bread spoons, presented at the SG, which were born from the need expressed by their professional customers to have a solid and crunchy base to harmonise, for example, pâtés or creams and which could also be eaten in a single bite. These ideally shaped and sized bread spoons are a further reinforced base made from a unique blend of wheat flour, rye flour and their own sourdough. Its presence at the SG once again guarantee the essential crunchy component to accompany dozens of quality products.

Children's Workshops

Since the 1st Workshop of the Senses in 2000, the aim has been for the non-professional public to learn about the traceability of the food displayed in this space and with this idea the Children's Workshops were born. 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 38th edition of Salon Gourmets, students enjoyed the Cheese Workshop / PDO Tetilla Cheese Xunta de Galicia, which aims to bring students closer to this cheese so typical of Galicia, the Fruit Workshop / Generalitat Valenciana, where they experimented with citrus fruits from this region, the Tierra de Sabor Workshop / Castilla y León, where they experimented with typical Castilian products and the Bread Workshop / Horneo Fresh, where children learned how to prepare this product so present in the Mediterranean diet.

Children's Workshops

Since the 1st Workshop of the Senses in 2000, the aim has been for the non-professional public to learn about the traceability of the food displayed in this space and with this idea the Children's Workshops were born. 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.In this edition, children have learned about food products, their characteristics, categories and production methods at the Tierra de Sabor / Castilla y León Workshop, where they discovered the typical Castilian products found in the Mediterranean diet; the Bread Workshop organised by Horneo Fresh, where they explained to them the different yeasts used in bread-making; the various types of cheese at the Cheese Workshop, led by GourmetQuesos; and, new this year, the Norwegian Salmon Workshop, organised by Seafood from Norway, where they learned how to make sushi.

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 finalist cheeses of the 16th GourmetQuesos, The Best Spanish Cheeses Championship 2026, 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.

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 finalist cheeses of the 16th GourmetQuesos, The Best Spanish Cheeses Championship 2026, 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 and 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.

14th Salon Gourmets Awards

 Salón Gourmets announces the fourteenth edition of these awards, which aim to recognize the most innovative products, the best presented products, and the best organic product.Objectives:• To recognize the professional achievements of Salón Gourmets exhibitors.• To promote food culture towards innovation and presentation, in order to recognize competitiveness in the quality food and beverage market.• To reward the most nutritionally complete organic product.• To reward the most relevant international product in this edition.The Salón Gourmets Awards are open to all products presented by exhibitors in the Innovation Area & Organic Exhibition Area.Salon Gourmets Awards to those producers that each year bring more than 1.000 new products, among which these awards are distributed in different categories: innovation, packaging and organic. The Innovation label is awarded to a unique product that represented, with its launch on the market, an advance for the sector and consumers. Presentation label the balance between the attractive quality of the packaging and the information that provides accurate details regarding its nutritional values. Finally, the Organic label is awarded to products that, in addition to being new, stand out for their characteristics and manufacturing process.This year, a fourth category has been added: the Best International Product Award. This award is given to the most outstanding product among the new arrivals from beyond our borders, which will now form part of Spain's gastronomic offering.Winners:Innovation: 1st prize: Polvorón cremoso de cacao y grajeas de Lacasitos cubierto de chocolate con leche. La Estepeña.2nd prize: Pechuga de pollo y una mezcla de arroces aromáticos, con granos enteros y un ligero aroma tostado. Frinsa Solo. 3rd prize: Esferificación inversa de 22 mm Ø de Salmorejo. Trezesferas.Packaging: 1st prize: Turrón Aire de Almendra Amarga Albert Adria. Torrons Vicens.2nd prize: Helado artesanal en nuevo formato individual de 125 ml. Helados Palacio. 3rd prize: Pack de 4 sazonadores para explorar sabores del mundo desde tu cocina. El Avión.Organic: 1st prize: Vinagre ecológico elaborado a partir de nuestro vino Piedra Luenga Pedro Ximénez. Bodegas Robles.2nd prize: Sidra Natural filtrada SIDRA DE ASTURIAS de manzanas ecológicas de nuestras propias plantaciones. El Gaitero. 3rd prize: Vino Blanco Joven seco de la variedad Moscatel de grano menudo. . Juan Gil Blanco. International: 1st prize: Chips de papas nativas peruanas en formato tubo. Tiyapuy.2nd prize: Miel con notas de mora, con un sabor delicado y afrutado. Ideal para quesos y postres. Casafiolino. 3rd prize: La salchicha blanca con foie gras de pato. . Maison Huchin.

Guía IberOIeum 2026 Awards

IberOleum, the most comprehensive and prestigious guide to extra virgin olive oils in Spain, presented its awards for the best oils of 2025–2026. Almost 400 oils from different regions of Spain have been analysed in a blind tasting by a panel of professional experts from the sector. Each expert submits their organoleptic analysis and score independently via an electronic system; this data is then subjected to a statistical process that yields the final result.Iber Óleum presented each of the 50 winners with a trophy recognising them as one of the best EVOOs of each season.

Sabor Granada

Sabor Granada, the institutional brand of the Granada Provincial Council, was present at the latest edition of the Salón Gourmets, showcasing the quality and variety of the region’s food products to visitors,from subtropical produce to typical high-mountain fare, something that sets them apart from other regions.Currently, more than 350 companies are participating in this project, which supports Granada’s agri-food industry as well as local producers, businesses and establishments in the hospitality, catering and tourist accommodation sectors.Program:10:00–11:00 Enclave Granada: a culinary journey.Lola Marín – Damasqueros Restaurant.Wine tasted: Finca los Horcajos (Bodega Haza del Lino) White wine.Tapa tasted: Motril red mullet and broad beans / San Pascual pork, cashew nuts and ras el hanout.Born in Granada, she knew from childhood that her calling was cooking. After completing her studies in Technical Architecture, she began hercomprehensive training at the Hurtado deMendoza catering college in Granada and at the prestigious Luis Irizar cooking school in San Sebastián. She honed her skills in the kitchens of the country’s leading chefs: Martín Berasategui, Pedro Subijana, Arzak, the Galician chef Toñi Vicente and a number of Michelin-starred establishments. Twelve years ago, she opened her own restaurant in Granada to showcase her highly personal vision of gastronomy to the world, with a commitment to traditional cuisine that is, at the same time, surprising, and where simplicity, delicacy and good taste take precedence.11:00 – 12:00  The Flavours of Granada: From the Coast to the Vega.Juan Pedro Ortiz – Trescero Restaurant.Wine tasted: Impía (Bodegas Vilaplana) White wine.Tapas tasted: Plain prawns, onion cream and maimones broth.Fried courgette with chard purée and foam made from its glaze. His career is outstanding: he trained at La Costa in El Ejido alongside José Álvarez, one of the country’s leading culinary figures. He went on to continue his career in Madrid with Quique Dacosta, taking part in the opening of the Ritz Hotel and forming part of the team during a period recognised by Michelin. He then returned to Granada with the aim of establishing his own style of cuisine, connected to the produce, the landscape and the identity of his homeland. Since December 2025, he has been at the helm of the kitchens at Trescero.Periko Ortega. Nervio Restaurant by Periko Ortega.Wine tasted: Zacatín on lees (Bodegas Fontedei) White wine.Tapas tasted: Remojón from Granada / Asparagus from Huétor Tájar “esparragaos” 2.Periko Ortega, whose family has roots in gastronomy and olive oil, trained in Córdoba and worked in renowned establishments in Mallorca, Málaga andthe Basque Country. He has built a solid career as a chef and pastry chef, taking part in Michelin-starred projects and running prestigious kitchens. In 2014, he opened his restaurant ReComiendo, which has received numerous national and international accolades, including Travellers’ Choice awards, a Repsol Sun and, in 2025, its first Michelin star. That same year, he launched the Nervio Bistró project at the Hotel Meliá Granada, establishing a concept that combines technique, creativity and a connection to the local environment.12:00 - 13:00 The essence of Granada in the kitchen.Javier Feixas. Ruta del Azafrán Restaurant.Wine tasted: Muñana 1188 Syrah (Bodegas Muñana) Red wine.Tapas tasted: Segureño lamb steak tartare / La Vega and the lamb.Born in the heart of Granada, Javier Feixas is a chef who has managed to strike a balance between tradition and creativity. His cuisine is rooted in respect for Andalusian recipes, which he reinterprets with a contemporary twist, as demonstrated in dishes such as the prawn salad or the pastela moruna, two Granada classics he has made his own.13:00 - 14:00 Roots and flavours of Granada.Raúl Sierra. Atelier Casa de Comidas Restaurant.Wine tasted: Alissma (Bodegas Calvante) White wine.Tapas tasted: Motril prawns, tomato gelée, citrus caviar and spring herb oil / Gurullos stew and  pajuna beef tongue with aerated Thermidor sauce.After working as head chef at various establishments, Raúl Sierra embarked on a new professional challenge in Belgium, where he added new ingredients to his ‘cuisine of memory’, which he now showcases in a highly personal style of cooking. In 2017 he returned once again to Granada, where he opened Atelier, his eatery (at its former location on Callejón del Ángel); it was in 2020 that he moved to larger premises, much to the delight of his loyal clientele.

Gijón Cider® – Asturias Cider® 2026

Thursday April 16th, a unique event took place that showcased one of the defining characteristics of Asturian cider and international sommelier culture, the art of pouring.More than just a serving technique, the art of pouring transforms the cider, enhancing its aromas and flavour.This process is in the hands of only a few. Escanciado is a globally recognised art that requires precision and expertise. Only the finest professionals are capable of bringing the cider to its perfect peak, turning every ‘culín’ into a unique experience.Gijón de Sidra® thus reinforces its commitment to Asturian heritage and culture through this tasting, which invites you to discover and enjoy this tradition.

MEG, Mujeres en Gastronomía

 The Women in Gastronomy Association (MEG) participated in Salón Gourmets with a session in which it will highlight its work as a national network of professionals in the gastronomy sector and presented the programme for the 2nd National Congress of Women in Gastronomy, which took place on 10 and 11 May in Alicante. This event brought together professionals from across Spain to reflect, share experiences and generate synergies around the sector’s major challenges, with a particular focus on sustainability, innovation and gender perspectives.It is an opportunity to learn more about MEG’s work and join a community that continues to grow and strengthen the gastronomic ecosystem through an inclusive and collaborative approach.During the session, the main themes of the conference were announced, focusing on female leadership, sustainability and the evolution of the gastronomy sector from a professional and business perspective.Following the positive reception of the previous edition, Mujeres en Gastronomía is back to Salón Gourmets to share its project and reinforce its commitment to raising the profile and promoting female talent in gastronomy.