Celebrating a truly local way of life

Madrid Fusión Alimentos de España brings to-gether sources of energy in the sector to mark the beginnings of an era of hope

NEWS

Reflection and reinvention take centre stage on the final day of Madrid Fusión Alimentos de España 2021

Forging new and better paths after a year of crisis was among the themes of the last day of Madrid Fusión Alimentos de España 2021.

Putting the human factor first

To be genuinely sustainable a restaurant must place people at centre.

An afternoon of awards and expert tasting of ‘fire wines’ to round off the 1st Madrid Fusión Wine Edition

Andoni Luis Aduriz: “Let’s see what happened as an opportunity to take a look at the world for the first time”

Diego Rossi modernizes the trattoria

Madrid Fusión The Wine Edition closes its 1st Edition with three exceptional presentations and Ferran Centelles has presented the IV Bullipedia Book

Ecuador’s culinary identity at Madrid Fusión for the first time

A stripped back approach to gastronomy

Mauro Colagreco: “The moon is now our head chef”

Chefs share their interpretations of circular gastronomy on day two of Madrid Fusión Alimentos de España

Pinot Noir and Cabernet Sauvignon beyond their origins: the expert tasting sessions on the second day of Madrid Fusión The Wine Edition

Ekaterina Alekhina’s very own eco-system

Eneko Atxa pays tribute to the producers through his recipes

Recreating underground flavours

Madrid Fusión The Wine Edition showcases the fine wine market, and demonstrates the possibilities of sake combinations

Davide Caranchini and the potential of lake fish

Joshua Niland’s mission to take the fear factor out of fish

Aníbal Criollo: “Food not only feeds our body, but our spirit and our soul too”

World’s top chefs kick off Madrid Fusión 2021, in person and online, as they discuss circular gastronomy

A day for the pioneers of gastronomy at Madrid Fusión Alimentos de España

Six great Spanish winemakers open the master tasting sessions at Madrid Fusión The Wine Edition

Ricard Camarena: “I’m thinking of opening only three days a week. It’s a sustainability thing”

The Roca brothers show off their sustainability and make chocolate fly

Peter Sisseck, Dirk Nieeport and Raúl Pérez, advocates of natural wine as the present and future of the sector

DeAille Tam “Chinese food has a very biased representation”

Alan Geaam captures hearts and minds

Flynn McGarry: “I like raw vegetables, but sometimes you have to give in …”

Ángel León: “It’s time to start dreaming about kitchen gardens in the sea”

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News

Robert De Niro has said “yes” to the priceless dinner proposed by Madrid Fusión Alimentos de España

Actor Robert De Niro has accepted the proposal sent by the summit.

Interview

Ekaterina Alekhina: ‘A restaurant is its own ecosystem’

Alekhina is building a gastronomic discourse based on the very essence of biology and the various natural kingdoms.

Interview

DeAille Tam: ‘Cooking is a new experiment every day’

This brilliant woman – Asia’s Best Female Chef 2021 – is forging a new identity for modern Chinese cooking at her restaurant Obscura (Shanghai).

Interview

François Chartier: ‘In the world of harmonies, science and intuition complement each other like work and talent do.’

Interview

Joan Roca: ‘Cooks are shouldering the responsibility that we won’t run out of everything’

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News

Madrid Fusión Alimentos de España launches a video to offer Robert De Niro the dinner of a lifetime

Interview

Mauro Colagreco: “Food can heal the Earth and build a more balanced future for our children”

Interview

A view of the world and ancestral cuisine with Aníbal Criollo

News

WCK to present its disaster relief training project

Interview

Kaiseki cuisine, eastern philosophy hand in hand with Yoko Hasei

Interview

Diego Rossi: ‘Produce is at the forefront, manipulated as little as possible’

Interview

Juan Luis Martínez, Peruvian-Venezuelan symbiosis via produce

Interview

Björn Swanson: ‘For cooking, produce is the most important thing.’

News

Finalists choosen for the Championship for the Best Joselito Ham Croquette

Interview

Ignacio Echapresto: ‘Cooking based on one’s roots is here to stay’

Interview

Juan Sebastián Pérez: "Substance is more important than pretension"

Interview

Bagá, a sustainable business model filled with nuances

News

First edition of an Award for Sustainibility

News

The 1st National Cooking with Mojos contest has already its finalists

News

Eight renowned cooks by sustainibility win Chef of the Year Award

Madrid Fusión

News

Introducing MF The Wine Edition, a congress dedicated to wine and part of Madrid Fusión

A new project with a contemporary format of talks and round-table discussions led by top Spanish and international professionals, Madrid Fusión WE aims to enhance the connection between wine and gastronomy, which both sectors are very interested in.