January is time for traditions.
And, in addition to its steep slope, comes the great international meeting with avant-garde gastronomy:
Madrid Fusión
, which this year returns to its usual month
(in 2021 it was held in May-June and in March 2022).
So back to
normal
, yes,
with the face-to-face tickets almost sold out
(at the close of this edition, tickets were only available for Wednesday, 100 euros, and to follow the congress
online
, 50 euros for the three days).
In any case, there is no doubt that during three days -from Monday 23 to Wednesday 25- the capital will mutate into
a great showcase for world cuisine,
its products, its trends, its restaurants, its chefs, and IFEMA. (venue where this XXI edition is held), in an entire culinary planet
full of presentations, workshops, round tables, showcookings, contests, products, tastings, tastings...
"No Limits-No Limits".
This is the motto and guiding thread of the new installment with which this international event wants to
show the explosion of diversity that contemporary cuisine is experiencing.
A cuisine that
dodges
limits and jumps borders
, whether from the most avant-garde and urban of dining rooms or from a small -or large- restaurant in the most remote place in the world.
Unlimited.
Without complex.
Andoni Luis Aduriz will be one of the first chefs to open the congress.
Two ideas that have always been present in the kitchen and in the very essence of
Andoni Luis Aduriz.
Because if someone has gone off the script and has touched the waterline of traditional codes, it is the chef from San Sebastian.
Aduriz will
star in one of the first conference presentations
in which he will surely ask the public -just as he does with the diners in Mugaritz (Rentería)- to open their mouths and minds while reflecting on the 25 years of the Gipuzkoan dining room .
Who does not seem to have limits in any of his
universes
is
Dabiz Muñoz
.
The best chef in the world from The Best Chef Awards list (2021 and 2022)
will set foot on the Ifema floor on Tuesday to talk about creative codes and cook
a dish from each of its businesses: GoXO, StreetXO (which has just reopened in Serrano , 47), RavioXO and DiverXO (number 4 in the world and three Michelin stars).
Oriol Castro, Eduard Xatruch and Mateu Casañas will present their creative process in Disfrutar©ENJOY
This edition welcomes other great national names that have been cooking without borders or restrictions for years, from technique to product.
A lineup of bells that includes the brothers Joan, Josep and Jordi Roca
(El Celler de Can Roca, Girona), who will take the stage to talk about their new projects;
Ángel León
(Aponiente, Puerto de Santa María)
will show his new marine
offal and his concept of use and zero waste, while
Oriol Castro, Eduard Xatruch and Mateu Casañas will reveal the creative secrets
of Disfrutar, his two Michelin stars in Barcelona.
In this edition there will be no shortage of culinary workshops.©MF
During these three days the thought will take the form of presentations, debates, round tables, reflections... Like those of
Quique Dacosta
(of the homonymous restaurant in Denia),
Ricard Camarena
(of the eponymous dining room in Valencia),
Sergio and Javier Torres
( Cook Hermanos Torres, in Barcelona and the last three-star Spanish),
Begoña Rodrigo
(La Salita, Valencia),
Iván Domínguez
(Nado, A Coruña),
Pedrito Sánchez
(Bagá, Jaén),
Javier Sanz and Juan Sahuquillo
(Cañitas Maite and Cebo). .. Diversity everywhere.
This Madrid Fusion will also
host
stories of establishments that even
break
physical limits and succeed in remote places.
For example, that of Poul Andrias Ziska, soul of Koks, the most isolated two Michelin stars in the world.
Founded in the Faroe Islands, since June it has been in Limanaq (Greenland), a small village, located behind icebergs beyond the Arctic Circle, which can only be reached by boat or helicopter.
Their menus do not lack dishes with ingredients such as whale, snow crab
, seaweed, musk ox...
Poul Andrias Ziska, from Koks restaurant.
More stories and more unique projects in remote places, such as Mil, laboratory and dining room -on the edge of the circular terraces of Moray at more than 3,000 meters above sea level- that
interprets the Andean ecosystem, cooks it and puts it on the table.
Behind him are Virgilio Martínez
(soul of the Peruvian Central, number 2 in the world, according to the list of The World's 50 Best Restaurants);
his sister Malena and his wife, Pía León (best cook in the world in 2021 and in charge of Kjolle).
Or
Knystaforsen, the unique restaurant that Nicolai Tram
launched in a remote Swedish forest, where he cooks outdoors over an open fire and with the food that surrounds him (one Michelin star and one green one).
From left
From left to right: Virgilio Martínez, Pía León and Malena Martínez.
International participation also involves the
contemporary vision of Ecuadorian diversity
of Alejandro Chamorro (Nuema, Quito), the
renewed traditional Italian cuisine
of Massimiliano Alajmo (Le Calandre),
the afrofusion commitment of
Dieuveil
Malonga (Meza Malonga LAB, Kigali, Rwanda ),
the minimalist and delicate cuisine
of Eric Kragh Vildgaard (Jordnær, Copenhagen), the vegetable ice creams of Zen Ong (AWAN, Los Angeles)...
One of the highlights will be the culinary exhibitions.©MF
In addition, in this 21st edition
, fish cooking will play a leading role
: matured marine products and coals, the art of cutting fish in Japan, freshwater fish, cooking with seawater...
What is never lacking in Madrid Fusión are the
contests to choose the Revelation Chef or Pastry Chef;
the best croquette in the world,
the best marinade in Spain, the best signature sandwich...
Poster of the XXI edition of Madrid Fusion.
And, as in previous years, other congresses will take place in parallel: the
third edition of The Wine Edition
, with master tastings, tastings, workshops, debates and trends;
Madrid Fusión Pastry
, an appointment with the world of pastry and bakery, and
The Drinks Show
, a congress on avant-garde cocktails with masterclasses and tastings led by renowned
national and international
bartenders .
Madrid Fusion Alimentos de España 2023. From January 23 to 25, in Hall 14 of IFEMA (Avenida del Partenón, 5).
According to the criteria of The Trust Project
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