“The Great Aquanaria Atlantic Sea Bass by Yugo the Bunker”

Julián Mármol, chef of the restaurant and private Japanese cooking club Yugo The Bunker in Madrid, presents his concept in which the raw material is preserved and prepared in the most Japanese style, seeking perfection and excellence in each dish to provoke unique sensations.


The SABOR A MÁLAGA brand values agro-food products obtained from the land and sea of this Andalusian province, many of which have been known for years in many countries around the world.

Thanks to its diverse geography and the different climatology of the regions that make up the province, we have a multitude of products cultivated from the land and the sea, reared or produced by a large group of farmers, cattle breeders and producers, who, combining tradition and innovation, are fully aware of both quality and respect for the environment.

SABOR A MÁLAGA comprises a very large pantry in the province, which can offer an immense range of flavours, aromas and colours throughout the year:

Wines (traditional and modern), extra virgin olive oils, Aloreña olives, hams, cooked meats and meats (particularly suckling goat), cheeses, fruits (loquats, cherries, Periana peaches, Ronda pears, apricots, plums, pears, strawberries, raspberries…), citrus fruits, Malaga raisins, dried fruit and nuts, subtropical fruits such as avocados and mangoes, honey, organic farming products, fish and seafood (fried fish from Malaga)… they make up an endless list of products that give rise to cuisine of excellence to be enjoyed in any corner of our province.


25 CONCEPTS FOR UNDERSTANDING THE FUTURE based on management-strategy-technology-talent-digitisation

4:15 pm Opening ceremony of the Forum presented by Manu Balanzino (5 minutes)

4:20 pm RAMON DIOS

The magic formula: innovation + management + team

There are no magic formulas! Only constant action leads us to achieve the objectives we want for our restaurant. That is, if you will, the real magic formula. We usually confuse efficiency (doing things well) with efficacy (doing things that get us closer to our goals) so we can spend thousands of hours in our restaurants without making any progress. To get out of this “hamster wheel” in which most hoteliers find themselves, we need to stop and regain a 360º view of our business, with a system to focus on four critical areas. Innovation, as it is the origin of everything; an effective marketing plan, as marketing is the “loudspeaker” of our innovation; proper management and a team, which gives us the system for transmitting all of the above. And when the four legs of our system are aligned and running, what do we do? Start over, as the cycle of focus has to be permanent. If not, one of our competitors will be doing that instead of us.


Strategy and innovation as ingredients for success

In an environment as competitive and changing as catering, no one questions the need to drive growth and make a significant difference in the marketplace. It is necessary to find a different way to compete in the markets: avoiding competition in order to find an environment in which a restaurant has value for the customer. It is time to look at and understand the sector in which you compete in order to know how to improve your position in it, understanding the power of the customer, the supplier, the entry barriers and the business threat that can displace you in the customer’s preferences, measuring the rivalry between you and your competitors – which are the factors that define the true potential of a business and its profitability – and involving you in innovation in the corporate culture, the development of new competitive advantages and the generation of relevant changes in the organisation. In this talk, I will share an easy analysis methodology for taking the first step towards strategically managing the restaurant.


Smart Employer Branding: the new vision for attracting and retaining talent

Today’s restaurateurs are obliged to make the most of their human capital; it is their biggest expense item. Attracting profiles that allow us to quickly achieve the desired productivity and ensuring that they stay with us is a difficult challenge. In addition, restaurateurs are faced with a new labour market where everything changes profoundly and at a furious pace. If we want to compete for the best, we need to think about creating a Smart Employer Branding strategy for our business. I will show you how to take the steps required in this talk.


On demand technology: transformation of the food service industry

In this talk, I will analyse the technological trends that are impacting or have the potential to impact the HoReCa sector. Artificial intelligence, virtual assistants, mixed reality formats, even robotisation, are entering different areas of a restaurant’s business and have the ability to improve business efficiency, create new user experiences, foster employee loyalty or even generate new business models. An increasingly aware population and the emergence of increasingly affordable methods and technologies are opening up the way to concepts such as personalised and precision nutrition.  New mobility may shake the foundations of the travel channel and, moreover, open up a whole range of new opportunities for the on-the-go consumer experience. The boom in new alternative foods to meat, dairy products, eggs and even seafood is coming with the aim of crossing the border of specialised concepts (vegan-healthy) to find its way onto all kinds of menus. Behind this boom, we find technologies and production methods that are increasingly sophisticated and accessible to all types of producers.  The challenge: how to make these new lifestyles compatible with a sustainable, cost-effective and consumer-friendly restaurant service.


5 keys and trends in digital management

Technology has entered restaurants in the areas of  facilitating orders, pricing, evaluating wastage, managing inventories, preparing reports, calculating the theoretical consumption of your restaurant and comparing it to real consumption, identifying the reasons for unjustified losses of raw materials, with detailed reports on purchases, price variations, stock differences with an immediacy unknown until now… and all that, from your smartphone. This is just one part of the new emerging ecosystem of companies that are taking advantage of technology to help improve profitability and that we will analyse in this talk, where we will discover the 5 keys and most relevant trends of this digital back-front office transformation, your new ally in management.

6:50 pm Closing ceremony of the Forum presented by Manu Balanzino (5 minutes)

Some of the most personal sparkling wines of the moment; a description of their most intimate origin by their winemakers

Presentation by Pepe Raventós, Winemaker and wine grower at Raventós i Blanc, and Manu Jimenez, Best Sommelier in Spain in 2017. The following wine growers will take part:

  • Pierre and Sophie Larmandier,  Champagne Larmandier-Bernier, France.
  • Nicolas Chiquet, Champagne Gaston Chiquet, France.
  • Pierre Bettinger, Champagne Leclerc Briant, France.
  • Martin eta Anna Arndorfer, Weingut Fuchs und Hase – Austria.

A presentation on biodynamic agriculture – or the recovery of the viticulture practised by our ancestors – applied to the best vineyards in the world to obtain a great wine, which is nothing more than a wine that reflects its original characteristics, what makes it more local, different, authentic and unique.

This tasting will be a tribute to winemakers who work faithfully in this organic and biodynamic agriculture, ensuring maximum respect for the typical characteristics that the climate, soils and varieties bring to their wines, thus allowing nature to express itself to its fullest potential.

This trend is currently the driving force behind a new generation of winegrowers, whose aim is to make a wine that transports us to where it comes from and to the vintage.

Sparkling wines that are full of flavour, but also full of origin: cold, warm, temperate, acidic, fresh, mineral…

A great wine should not be perfect, because nature is not perfect either.


Ruinart, the jewel of Champagne, will hold the 5th edition of the Ruinart Challenge with Ruinart’s oenologist Louise Bryden.

The Ruinart Challenge is a training programme in which an competition will be held for professional sommeliers from all over Spain, with the support of the Union of Spanish Sommeliers’ Associations in Spain.

The winner will enjoy a scholarship of €1,000 as well as a 4-day training trip in Champagne.

Applications to take part should be sent to cfibla@moethennessy.com before 13/9/2019. Places are limited.

Amélie, La Perfection

Each Amélie is the result of delicate, painstaking dedication, the legacy of savoir-faire that makes them the most exceptional in the world, as they are cultivated and selected with extreme care and rigour.

Respecting the exquisiteness and perfection of each Amélie, at San Sebastian Gastronomika we will rediscover the world of oysters and, in the company of renowned chefs, we will show the versatility of oysters with various recipes: Japanese, French and Nordic, among others.

With Amélie, every moment becomes unique.

“Lamb, possibilities for sustainable, natural meat”

In a society that is increasingly concerned about preserving the environment around us, one of the keys is to consume sustainable products. In the case of meat, although we have different options in our nearest markets, not all of them contribute to caring for the environment. Therefore, we invite you to find out more about the meat of the future: healthy, tasty and sustainable.

Burgers, lamb chops, lamb kebabs, lamb tournedos and much more…

Thanks to these new ways of presenting meat, we can now eat lamb and kid any day of the week, both for lunch and dinner. Medallions, tournedos, leg steak, skirt steak, fillet steak, neck fillet, neck, chops, kebab, shashlik and burger… these cuts meet the needs of today’s consumer as they are more accessible as part of our daily diet and shopping basket.

Enjoy lamb and contribute to caring for the environment!

The EU recognises sheep and goat meat as sustainable meat that is environmentally friendly. This must be true, because, if you go out into the countryside, in virtually every corner of Spain you will find these livestock continuing to graze as they did centuries ago. And this millennia-old way of doing things not only results in exquisite, natural meat, but it also provides enormous environmental benefits.

Californian wines from Familia Torres

Marimar Torres has been linked to the world of wine throughout his life. She settled in California in 1975, where she runs the activities of the Marimar Estate winery and Don Miguel and Doña Margarita vineyards, named in honour of her now deceased parents in Sonoma County.

These vineyards represent a combination of European tradition and Californian soil and climate, with a special emphasis on care of the vine. The results are wines that express the vineyard perfectly.

In this tasting, run by Marimar Torres, you can taste wines that she makes at her Marimar Estate winery in California:

  • Marimar Estate Albariño 2016
  • Acero Chardonnay 2016
  • La Masía Chardonnay 2017
  • La Masía Pinot Noir 2014
  • Mas Cavalls Pinot Noir 2014
  • Cristina Pinot Noir 2014
  • Marimar Estate Pinot Noir, Viñedo Don Miguel 1992

Andreu Genestra, Andreu Genestra Rest. (Capdepera): the influence of spices on Mediterranean cuisine

With years of cooking experience in India, the great Majorcan chef will show us how to transform Mediterranean recipes in a very understandable, fun way, giving them exotic sensations with the ingenious use of Indian spices.

J.P. Singh, Bukhara Rest. (Delhi, India): The infinite flavours of the “tandoor”

The many, complex parameters of cooking in a “tandoor” revealed by its grand master, a true celebrity in India. The treatment of meat, the secrets of bread, how to handle spices… An essential class for understanding Indian cooking.