The Gastronomic Forum Barcelona, held from November 2 to 4 at the Gran Via venue of Fira de Barcelona, has concluded its 2026 edition with around 22,000 visitors and a 12% increase in the number of exhibitors compared with the previous year, thus reaching the 450 stands present in the hall.
Along with major companies in the food industry, foodservice, catering, and equipment for the hospitality industry, more than 200 producers have taken part in the event, coming from different parts of Spain, as this Wednesday detailed Fira de Barcelona in a statement.
The program for this edition has had as its central focus the slogan "Revisiting tradition", and it has brought together 155 chefs who, together, add up to 63 Michelin stars, in addition to specialists and professionals linked to various areas of gastronomy and hotel management, spread across more than 180 activities.
Another of the key themes of the gathering has been the presence of a new batch of professionals who are "rethinking the way to conceive and manage a gastronomic project".
A forum oriented toward driving the sector
The show’s content director, Pep Palau, has emphasized that the organization has sought to "offer a program at the service of the sector, capable of providing knowledge, opening up new horizons, and giving tools to professionals to grow, innovate, and face the challenges of the restaurant industry".
Among the culinary innovations presented by the participating companies, the violet fig carpaccio, Angus cheek croquettes, truffle juice caviar, edible pearls, gold sheets, melted cow fat, or the Castanyissa (a combination of salchichón with chestnuts) stand out, which have exemplified the show’s commitment to creativity and gastronomic differentiation.