Gastrónoma 2025

A decade of Gastrónoma

The largest professional event for the gastronomic sector opened its tenth anniversary on Sunday at Feria Valencia. Ten conference spaces, seven experiential areas, more than 290 brands, and 200 speakers confirmed the growth of an event that now occupies 28,000 square meters and is 25% larger than the last edition.

Ten years of evolution, learning, industry experience, and pure gastronomy have managed to position the event among the most relevant professional forums in the country.

The numbers speak for themselves. By 2025, Gastrónoma will grow by 25% and reach 28,000 m2, with more than 290 exhibiting brands, 200 speakers, 10 conference spaces, and seven experiential areas. But the figures from these 10 years are even more impressive: “In these 10 editions, we have hosted more than 1,250 activities, more than 2,000 speakers, and more than 2,100 exhibitors, which have been visited by more than 167,000 professionals. All of this makes us proud to have built a benchmark event, managed with humility and collaboration, with the noble goal of adding value to the sector,” says Alejandro Roda, director of Gastrónoma.

This year’s program emphasizes precisely that: the collective value of the craft, the power of the product, and the need to look to the future through dialogue, new benchmarks, and everything that’s coming. That’s why this year’s leitmotif is neXt.

In addition, there was innovation: a persimmon nigiri, a Valencian paella gyoza, a Xixona nougat cocktail, and desserts made with tiger nuts. Gastrónoma is pure spectacle, but also educational. It featured interesting presentations such as the former sommelier at El Bulli who doesn’t drink alcohol, the Valencian restaurant managed by AI, and the problem restaurants face when diners don’t show up for their reservation.

Haute cuisine, benchmarks, and the hottest topics in the sector. In the Central Kitchen – L’Exquisit Mediterrani, topics such as No Shows, artificial intelligence, and new business models were discussed, and moments of pure culinary spectacle were experienced.

Sunday was a day of celebration with a tribute to the essence of Valencia: breakfast, grilled meat, and rice, three pillars that articulated the entire day and marked the emotional pulse of the tenth anniversary. On Monday and Tuesday, the major national and international representatives arrived.

10 conference spaces and 7 experiential areas. The activities that visitors found at Gastrónoma ranged from the origin of the product to haute cuisine, from bread to pastries, from wine to competitions. The Ministry of Agriculture space once again focused on the producer and sustainability, while the new Mediterranean Space by Cámara Valencia offered participatory workshops and competitions between schools and professionals.

For its part, the Wine Experience consolidated its role as a technical forum with tastings led by figures such as David Seijas, who addressed the trend of non-alcoholic wines; and bubbles—in connection with the prestigious Sparkling Wine Master competition, whose grand finale was held on October 27. The high-altitude wines of the Levante region were also explored, along with Fondillón paired with chocolates, and sakes and salted fish in a dialogue between cultures. The “Ladies of Wine” tasting was also part of the unprecedented tribute to five women who have shaped the course of Spanish oenology.

In addition, the Entreolivos space consolidated extra virgin olive oil as the cornerstone of Mediterranean products, with tastings, talks, and samplings. Of particular note was Keiko Tagawa, a Japanese taster and ambassador for Spanish EVOOs in Asia, who addressed the sensorial connection between oil and Japanese culture.

The Plaza de la Artesanía showcased local producers, and the Plaza de la Felicidad, sponsored by FOTUR, once again served as the fair’s festive space, with music, cocktails, and gastronomy.

The gourmet bars represented different gastronomic concepts: Caterin-G, by chef Gicelia Do Santos, presented avant-garde rice dishes and tapas, and Aitor Rodríguez (BAKA) brought a market bar. Also participating were Carlos Julián (Hospes Palau de la Mar, Valencia), championing haute cuisine in hotels, and Alejandra Herrador, chef at Atalaya, representing the major Michelin-starred chefs.

Spain’s best chocolatier was revealed on Monday at Gastrónoma. Six participants reached this final of the Best Master Artisan Chocolatier of Spain (MMACE) competition. Giant chocolate statues, small bites made with millimetric perfection, and a live competition that was a true spectacle for all the senses.

Meanwhile, Gastrónoma’s sweetest space, Be Sweet, brought together the most outstanding pastry talent. Discussions included the application of horchata and tiger nuts to the world of sweets and the mastery of creating panettone. We met with figures such as Pablo Morales, Alexis García (MAPE 2023), Ricard Martínez, Manu Jara, and Carito Lourenço. Also present were the new generation of pastry chefs, with Adrián Ciaurriz (formerly of NOMA), Ester Roelas, Lucila Carmero, and Paula Repullés. On Tuesday, the Spanish 2027 World Pastry Cup team presented its proposal for the World Championship in Lyon.

And the #PandeVerdad event was no less spectacular, where the country’s best bakers made dough and ferments live. Also participating were Luca Scarcella, a pizza and focaccia specialist, and the national panettone team, which represented Spain in the World Cup. Alicante was also honored with the creation of coca de mollitas, which recently broke a Guinness record.