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Track: Barcelona: trends and new restaurant formats

Wed 20
12:30h
Auditorium Barcelona: trends and new restaurant formats Free access

The Alchemix, kitchen meets cocktails

Sergi Palacín
Sergi Palacín The Alchemix Chef
Ignacio Ussía
Ignacio Ussía The Alchemix Bar Manager
20-11-2019 12:30 20-11-2019 13:00 Europe/Madrid The Alchemix, kitchen meets cocktails The chef Sergi Palacin and the barman Ignacio Ussia have taken the concept of fusion cuisine to a new level at the Alchemix, a new restaurant which is well on its way to achieving the same success as Gaggan, in Bankok, where these two first met and which was voted the best restaurant of Asia from 2015 to 2018. In Barcelona their style is daring and they think nothing of mixing Catalan and Asian cuisine, adding creative cocktails which they carefully create to pair with the dishes.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
12:30h - 13:00h Auditori
13:00h
Auditorium Barcelona: trends and new restaurant formats Free access

Live cooking

Artur Martínez
Artur Martínez Aürt Chef
20-11-2019 13:00 20-11-2019 13:30 Europe/Madrid Live cooking It can’t have been easy to get a Michelin star for a restaurant in a modest area of a town on the outskirts of Barcelona, but this is what Arthur Martínez achieved with Capritx (in Terrassa). He then moved on to other stimulating projects, such as La Taverna del Ciri (Terrassa) and has now has the luxury of working in Diagonal Mar which is part of the Hilton Hotel chain. Working in the lobby, next to the reception where he has revived his hits from Capritx and also creates popular dishes using seasonal products with his impeccable technique.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
13:00h - 13:30h Auditori
13:30h
Auditorium Barcelona: trends and new restaurant formats Free access

Chicken!

Eugeni de Diego
Eugeni de Diego A Pluma Chef
20-11-2019 13:30 20-11-2019 14:00 Europe/Madrid Chicken! El Bulli marked several generations of chefs. This, however, does not mean that they all feel they have to deliver cutting edge cuisine, rather that they raise the level of what they create to unthinkable heights. Such is the case of Eugeni de Diego, who was one of Ferran Adrià’s right hand men at his legendary restaurant, and who is now focusing on a new model of business selling spit roast chickens in Barcelona. In this small ‘spit roast chicken bar’, as he describes it, a local breed of chickens known as ‘groc catala’, which are fed a 65% grain diet, are roasted over a Josper charcoal grill. The humble may also be sublime.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
13:30h - 14:00h Auditori
14:00h
Auditorium Barcelona: trends and new restaurant formats Free access

Taking gastronomy to new heights

Jon Giraldo
Jon Giraldo Ovnew Chef
Jaime Lieberman
Jaime Lieberman Ovnew Chef
20-11-2019 14:00 20-11-2019 14:30 Europe/Madrid Taking gastronomy to new heights No other pair of chefs have such a sense of show as these two, the Columbian Jon Giraldo and the Mexican Jaime Lieberman. Two restless souls who pull out all their creativity in the spectacular flying saucer named Ovnew, high up in the Hesperia Tower Hotel in Llobregat, near Barcelona. And by creativity, we don’t only mean the dishes, with their elaborate techniques and innovative ideas, but also the whole experience of dining which includes live music and a light show.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
14:00h - 14:30h Auditori
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