Ars Natura Líquida with Josep Roca

Three years ago, we asked ourselves how to progress in the world of fermented beverages and alchemy in a restaurant. At Gastronomika, we will present El Celler de Can Roca’s ESPERIT ROCA Ars Natura Liquida project, run by the sommelier Josep Roca, agricultural engineer and oenologist Joan Carbó, and Bernat Guixer, doctor in organic chemistry.

It is a project committed to developing unique products, spirits, liqueurs and aromatic wines and to explain, interpret and contribute to the landscape of our region, as well as the willingness to understand and showcase the socio-cultural and natural facet of the products and raw materials used.

We will open new roads in the liquid revolution in this hall/room.


*Absolute aromatics for cooking


Low alcohol content:

Mongeta del Ganxet white bean sake

Cherry wine

Apricot wine

Sweet raspberry wine


High alcohol content:

Agave spirit in the style of a Mediterranean mescal

Locust bean spirit aged in a chestnut barrel

Cherry spirit



Saffron liqueur

Gentian liqueur

Panama Geisha coffee liqueur

Private kitchen: Gulam Qureshi with J.P. Singh

Traditional Indian cooking

An exclusive encounter with two very different Indian types of cooking: that of Gulam Qureshi, the Dum Pukht of Indian royalty, a little spicy and very complex, but as seen from the modern age; and the spectacularly traditional master, J.P. Singh, with his great meat and surprising use of spices. We reveal all of the secrets…

Cooking with Pedro Subijana

Cooking yes, but not only cooking

Like every year, one of the most successful workshops in the programme. The great Subijana offers a master class in the same location for a chosen few, not only using this year’s latest techniques, but also with consiconsiderations beyond cooking, philosophies and methods, privately teaching how to achieve success.

Cooking with Andreu Genestra

Cutting up lamb for cooking

In line with his philosophy of marrying up culture, tradition and innovation, the Majorcan chef, who has shaken up contemporary Majorcan cuisine and has a Michelin star, will provide a meticulous study of lamb and its parts, interpreted from an avant-garde premise while respecting the traditional flavours of the island.

Five cheeses, five beers. San Miguel glorifies the cream of raw milk

We invite you to find out more about the stories and reasons that make the top five cheeses on the international lactic scene different.

A raw milk-driven gastronomic journey, from shepherds’ adoration of remarkable animals to cheese makers creating culinary gems, which we will be able to learn more about at this unique event.

The adventure begins in Norway and ends in Pravia (Asturias), passing through the Basque Country on both sides of the Pyrenees.

As a unique pairing with these five supreme cheeses, beer. San Miguel playing and mixing with the powerful yet subtle flavours of cheese… Each with its own beer in perfect harmony. La San Miguel Eco, San Miguel Selecta, Casimiro Pale Ale, Alhambra Reserva Roja and Founders Centennial IPA which will be combined with  Kraftkar cheese, Artzai Gazta Queso de las Flores (a natural, smoky cheese), Rey Silo cheese and Saint Agour cheese


The Chivite Group will hold a vertical tasting, at which 15 vintages of wines from the Chivite 125 Collection range will be uncorked. Only 60 tasters will have the privilege of tasting these oenological jewels at an exceptional session. The tasting will be run by César Muñoz, Wine Director of the Chivite Group. Six vintages from the Chivite Colección Blanco range, six from the Chivite Colección 125 Reserva range and three from the Chivite Late Harvest Collection will be the wines to be tasted. Among the bottles to be uncorked will be wines from the 1994, 1996, 1998, 2002, 2004, 2005, etc. vintages Collection Jewels.

Break for lunch

Break for lunch

Break for lunch

Break for lunch