NEWS

A focus on the ingredient – and beyond – on the final day of Madrid Fusión 2022

The 2022 edition of Madrid Fusión Alimentos de España closed with a strong line-up of international chefs who addressed sourcing, sustainability and cooking with seasonal ingredients.

Ukraine, in dish and in mind

Madrid Fusión closes its 20th edition with a plea for help and revindication from Ukrainian chef Ksenia Amber. “We have to continue being brave”.

Innovative wines bringing us back to the past and radical crafting focusing on territory

Ricardo Vélez's sweet emotions

The Cocoa Chef reveals the secrets of his innovative delicacies to Madrid Pastry.

Chef Tita's recovery of history

Inés Páez showcases a small piece of new cuisine in the Dominican Republic on stage at Madrid Fusión.

Eneko Atxa, an ode to the Azurmendi territory

In an intimate, emotional talk, the Basque chef strips bare the poetry anthology of his cooking with roots "in the territory, aromas and people".

Oriental combinations, ‘the other Rioja’ and alternative taverns revolutionise the last morning of The Wine Edition Wines from Spain

Sá Pessoa, the man in charge of cutting the cod

Antonia Klugmann, the simple-cuisine philosopher

Héctor Solís. The "murique" grouper fiesta

Hisato Hamada, the bridge between breeders and diners

Pushing boundaries and driving innovation the theme on day two of Madrid Fusión

Franco Pepe, the miracle of simplicity

The expression of villages in glasses and a wine cult at reasonable prices

Mario Castrellón, the coffee apostle

The sweet simplicity of the Torreblanca cakemakers

This was the interview of Rene-Redzepi by Andoni Luis Aduriz

Chocolate, truffles and natural wines

Baronetto plays around with similarities

Rasmus Munk, cooking on the edge, with artistic and social commitment

Dabiz Muñoz's en masse interview

Andreas Krolik: pioneer of high end vegan cuisine

The green subject ‘taught’ by Denise Monroy

The Nordic minimalism of a Japanese chef who cooks in Paris and speaks Spanish

Reflections and innovation on the first day of the 20th anniversary edition of Madrid Fusión

Albert Adrià and David Gil’s desserts bible

The value of authenticity, recovery of territory and the expression of origin, the main themes on the first day of The Wine Edition Wines from Spain

Recovery of abandoned vineyards and (r)evolution on the restaurant floor

Joan Roca, when the impossible becomes possible

Madrid Fusión celebrates 20 years of "opening up more doors"

Eric Vildgaard. The chef rescued by love

Kol: Mexican culture, British ingredients

News

Redzepi, Acurio, Dabiz Muñoz, Atala, Bottura, Roca, Dacosta and Camarena, in the 20th anniversary

Madrid Fusión Alimentos de España will open its gates from 28 to 30 March with the best international and Spanish chefs with many surprises in store to commemorate its 20 years.

News

Madrid Fusión Pastry. Madrid Fusión goes sweet

Madrid Fusión Pastry is up and running, a congress to speak out for cakemaking and baking, featuring some of the leading lights in the sector and the most inspired cakemakers.

Interview

Santiago Lastra: “Being a Mexican chef opens doors”

He has reported success in the last year in London with Kol, a restaurant extolling the gastronomic virtues of the chef's native country through the use of English products.

Interview

Matteo Baronetto, the continuity with changes of Italian haute cuisine

The dualism of Italian cuisine which takes pride in its past but is seeking new routes arrives at Madrid Fusión with Matteo Baronetto.

News

Aduriz-Redzepi. The dialogue

One of the most eagerly awaited talks at Madrid Fusión. At midday on Tuesday, Andoni Luis Aduriz and Rene Redzepi on stage. Let them talk.

Interview

Luis Alberto Lera: “The more projects come my way, the more I plan to do nothing”

News

Major agenda of tastings, combinations and experiences with wine

Interview

Denise Monroy “The upcoming trend is vegetable cuisine, and that makes me very happy”

News

Three Latin American chefs to attend Madrid Fusión 2022

Madrid Fusión

News

Nordic cuisine, at Madrid Fusión 2022

René Redzepi, Rasmus Munk and Eric Vildgaard will be taking note of the Danish culinary phenomenon at Madrid Fusión. Redzepi is back at a major congress after earning his third star, and making Noma the world's best restaurant once again.

News

Bob De Niro is a Goodfella now

The actor enthuses with the "priceless menu" at Madrid Fusión Alimentos de España, and wows the five big chef names with his interest in gastronomy and his approachable attitude

News

Madrid Fusión Pastry and MF Wine Edition Wines from Spain II. Unmissable events.

Madrid Fusión Pastry comes into being, the Madrid Fusión congress specialised in bakery, confectionary and chocolate. And the MF Wine Edition Wines from Spain will look deeper into the necessary connection between wine and gastronomy.