Presented by Óscar García Marina, a Michelin-starred chef from the Baluarte Restaurant in Soria

Two prestigious chefs from Soria will present their dishes cooked with fungi and mushrooms from the mountains of Soria in a tasting for a maximum of 40 people. This is a good opportunity to find out more about the latest trends in mycological cooking.


Carlos Aldea   Head chef at the Parador de Alcalá de Henares

After a stint at the Parador Antonio Machado in Soria, he was taken on to run the kitchens at the Parador de Alcalá de Henares. “Migas alcalaínas” (migas from Alcalá), “croquetas de cocido” (stew croquettes) and “piononos del convento” (Swiss roll-type pastries) are some of the specialities presented by what was once a 17th century convent declared a World Heritage Site by UNESCO. The gastronomic offer combines the Castilian tradition of originality and avant-garde, not forgetting references to Cervantes’ cuisine.  The Sorian chef was third in the tapas competition for the Paradores of Spain and Portugal at Madrid Fusión


Luis Bartolomé   Head chef of NH Eurobuilding

The executive chef of the NH Collection Madrid Eurobuilding hotel started his career in restaurants such as Martin Berasategui, El Cenador del Salvador and Maher. In 1998, he began his career at NH as Head Chef and recently launched the innovative Eco Gastro by NH project based on promoting sustainable cuisine and the best local artisan products. His cuisine brings together influences from the Ribera Navarra region, the Castilian plateau and his homeland, Soria, reflecting a weakness for mushrooms and forest products in its dishes. His cooking also has a fun, urban tendency, but always with a Mediterranean backdrop.