Cooking with Kiko Moya: Salt as an element to transform food.

L’Escaleta Restaurant (Cocentaina)

The latest culinary phenomenon in Alicante is curing. It is a traditional preservation technique which, in Kiko’s hands, has become a new gastronomic category that is much more focused on enjoyment and new sensations than on preserving marine products. Cured food products that go beyond what we have seen before have led to the creation of a new space with unimaginable flavours and textures.

Matías Perdomo´s private cooking session: Contraste and its geographical roots.

Contraste Restaurant (Milán, Italia)

Of Uruguayan origin, this talented chef astonished all of Italy with his highly creative work from a “casual” perspective at Al Pont de Ferr in Milan. His new Michelin-starred restaurant Contraste, in the same city, abounds with the same restless, brazen vision, but on a relentless level of staging. His dishes are a reinterpretation of Milanese and Italian cuisine and an open nod to South America, always with a creativity that amazes with its harmonious boldness and its technical perfection touched with emotion.


Wine tasting run by Agustín Santolaya, general manager of Roda. Wine tasting run by Agustín Santolaya, general manager of Roda.
– 1999. Start of the congress. The start of the revolution
Tasting of Roda I 1999, the year of great Rioja frost, the revolution in grape prices

– 2002 and 2003. The boost given by Ferran Adrià to the event.
Tasting comparing RODA I 2002/2003 The Atlantic (2002 / San Sebastián Gastronomika) meets the Mediterranean (2003/ Ferran Adrià)

– 2008. The emergence of new Nordic cuisine with René Redzepi.
Tasting of Roda 2008, the vintage of Nordic cold in La Rioja

– 2009. OFF. The launch of wine at the congress as an essential aspect.
Tasting of CORIMBO I 2009, the launch of Roda at La Ribera del Duero, the first CORIMBO I

– 2010. New York, New York
Tasting of CORIMBO I 2010, Decanter World Wine Awards Best in Show with Spanish red varieties.

– 2013. 25th anniversary of Bodegas Roda and its legendary tasting at the Kursaal Conference Centre.
Wine tasting of the 2017 vintage, which is vintage number 25 for RODA.

Choose your Assistant with Makro 2018

MAKRO is organising the “Choose your Assistant” competition for hotel and catering students. In it, students take on the role of head chefs and their “luxury assistants” are renowned chefs. On this occasion, the four contestants will cook with María Salinas, from the restaurant María Salinas, Aurelio Morales from Cebo (which has a Michelin star), Begoña Rodrigo from La Salita, and Enrique Pérez from El Doncel (which also has a Michelin star). In the final, each participant will cook a dish based on the region from which their “luxury assistant” comes (Balearic Islands, Madrid, Valencia and Guadalajara) and the winner will be chosen by an expert jury. The master of ceremonies of the contest will the comedian Leo Harlem.

The best-kept secrets of bluefin tuna

The chef of “Tunateca Balfegó”, Ekaitz Apraitz and the chef of “La Llotja”, Marc Miró, both experts on bluefin tuna, will, thanks to the efforts of Balfegó’s R&D department, reveal the most unknown parts of this tuna, the gastronomic value of which is as surprising as it is pleasant.

Activity presented by Martín Berasategui.

Encounter on the palate Winterhalter

Winterhalter Ibérica is organising an “Encounter on the palate” during San Sebastián Gastronomika (SSG) 2018.  During the event, you will be able to enjoy a masterful wine tasting of “Jerez-Xéréz-Sherry” Designation of Origin wines given by José Ferrer Morató, the ambassador of Jerez Wines for Gastronomy. The wine tasting will be paired with a tasting of 100% Iberian acorn-fed ham from La Dehesa de los Monteros.

At this exclusive event, a selection of different types of wines from Jerez will be paired with different cuts of ham from 100% Iberian pigs reared in the Valle del Genal (Serranía de Ronda, Malaga), all explained in detail by José Ferrer and José Simón, the commercial director of La Dehesa de los Monteros.

“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.