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Historical analysis of Ferran Adrià’s work
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Haute Cuisine: Pascal Barbot, "Astrance"
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Grill: "Casa Julián", "Elkano", "Branka" and "La Vaquería"
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Haute Cuisine: Joan Roca, "El Celler de Can Roca"
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Haute Cuisine: "L’Atelier de Jean-Luc Rabanel" and "Mirazur"
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Snacks (pinchos): "Sagartoki", "Óleo", "Bitoque" and "A Fuego Negro"
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| Haute Cuisine: "Quique Dacosta" |
Alta cocina con Ricard Camarena y nueces de California
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Tapas: María José San Román, "Monastrell" and "La Taberna del Gourmet"
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| Haute Cuisine: Josean Martínez Alija, "Guggenheim Bilbao" |
Haute Cuisine: Paolo Lopriore, "Il Canto"; Enrico and Roberto Cerea, "Da Vittorio"; Pino Cuttaia, "La Madia", and Matteo Baronetto, "Cracco" |
Tapas: The top 10 recipes based on salted products of the Week of Alicante Tapas |
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| Haute Cuisine: Paco Morales, "Paco Morales" |
Haute Cuisine: Massimiliano Alajmo, "Le Calandre"; Mauro Uliassi, "Uliassi", and Davide Scabin, "Combal.Zero"
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Tapas: The top 10 recipes of the Week of Alicante Tapas |
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| Haute Cuisine: "Choco", "Los Sentidos" and "Med" |
Haute Cuisine: Joachim Wissler, "Vendôme"; Jonnie Boer, “De Librije”, and Denis Martin, "Denis Martin" |
Product: Giraldo’s Codro
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| Design sandwich: Víctor Taborda, "La Veranda" |
Haute Cuisine: Yoshiaki Takazawa, "Aronia de Takazawa" |
Product: Martiko’s Duck |
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Haute Cuisine: Cold soups from Andalusia, "Gastromium"
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Haute Cuisine from Andalusia: Dani García, "Calima"
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Product: Black truffle from Graus |
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| Product and popular cuisine: Juanjo López, "La Tasquita de Enfrente" |
The Cuisine from La Mancha: Manolo de la Osa, "Las Rejas", and Pepe Rodríguez, "El Bohío" |
Product: Joselito |
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| Product: "Zeitúm" Cooking with Extra Virgin olive oil from Jaén |
Haute Cuisine from Navarra: Vegetables, by "Maher", "Túbal" and "El Molino de Urdániz" |
Product: Porto-Muiños’s seaweeds |
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| Popular cuisine: Rices from Alicante |
The Catalan cuisine in different versions: "Gaig", "Alkimia", "Embat", "Gresca" and "Can Jubany"
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Product: Microvegetables and sprouts, by Rob Baan, "Koppert Cress"
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| Rice: Sergio Sierra, "El Portal Taberna & Wines" |
The cuisine from Elche: "La Finca", "El Granaíno", "El Dàtil d'Or", "El Misteri D'Anna", "Els Capellans" |
Product: Red thistle from Ágreda |
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Popular Cuisine: Winning recipe of the XII Spanish Championship of Tortilla de Patatas - Tescoma Trophy
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The cuisine from Asturias: Nacho Manzano, "Casa Marcial", and Pedro and Marcos Morán, "Casa Gerardo" |
Product: Californian walnuts |
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| Producto: Taller del Marisco "Mar de Cristal" |
Haute Cuisine from Valencia: "Arrop", "Ca'Sento" and "La Sucursal" |
Product: Technology of flavours, by Kiko Sosa |
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| Product: Persimmon, by Rafael Soler, "Joël Restaurant Bistronomic" |
Cuisine from the Basque Country: "Azurmendi", "Boroa", "Aizian", "Mina", "Jauregibarria" and "Guggenheim Bilbao" |
Chocolate: Paco and Jacob Torreblanca |
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| Grill: "Casa Julián", "Elkano", "Branka" and "La Vaquería" |
Croatian Cuisine: “Plavi Podrum”, “Valmsabbion” and “Le Mandrac”
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Chocolate: Daniel Alvarez, "Dalúa" |
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| Haute Cuisine: Martín Berasategui |
Workshop on ice cream |
Product: Cocktails |
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Arabic Cuisine: Joe Barza, Charles Azar, Mohammad Orfali and Suat Sakar
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Salazones, Vinos y Aceites. Salazones Serrano |
Gastrobotánica: Nuevos Vegetales |
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| La Cocina de la Uva Embolsada de Vinalopó |
Clase Magistral de Joël Robuchon abierta a la ciudadania tras el homenaje |
Taller de la Alcachofa de la Vega Baja |
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La gastronomía en el Hotel |
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