The new green way comes from Nicolas Decloedt & Caroline Baerten (Humus x Hortense*, Ixelles, Belgium), one of the best vegetable restaurants in the world with its 24 micro seasons cuisine and, logically, a green star. The term 'vegan' does not do justice to the excellent plant-based cuisine at this restaurant. The botanical tasting menu changes according to the harvest from the wild farm Le Monde des Mille Couleurs, where historic herbs, botanical vegetables, edible flowers and forgotten greens are grown. The restaurant strives for the highest quality of ingredients and at the same time minimises food waste thanks to ancient preservation techniques.

And from the Flemish region of Belgium comes Willem Hiele (Hiele*, Oudenburg-Oostend, Belgium), the Flemish Viking who explores the fishing grounds of the North Sea and the traditional local cuisine. The son and grandson of fishermen, his cuisine is rustic, wild, fire and embers, with a touch of authenticity that is infectious.

Another big name on the programme is Alexandre Mazzia (AM par Alexandre Mazzia***. Marseille, France). He will be talking about marine sequences: molluscs and territory. In his restaurant, only two lucky people out of 24 get to sit in the covered seats at the bar overlooking the kitchen. Mazzia grew up in the Democratic Republic of Congo, which explains the African influences scattered throughout the menu, which focuses on vegetables, fish and seafood.

Danish chef Nicolai Nørregaard (Kadeau**, Copenhagen, Denmark) has two restaurants, one in Copenhagen and one on the island of Bornholm. The island restaurant is only open in the summer and closes at the end of the season. His cuisine is very interesting, based on vegetables (he has a green star) and the use of fats.

Another of the great chefs who will be at Madrid Fusión is the Swiss chef Andreas Caminada (Schloss Schauenstein***, Fürstenau, Switzerland), whose restaurant is located in a very unique place, the Schauenstein Castle. A dining experience that could come straight out of a fairy tale, built on the foundations of excellent hospitality and the finest Swiss produce. He is the epitome of Swiss precision and his restaurant empire includes Igv, with branches in St. Moritz, Bad Ragaz, Zurich and Bangkok; Remisa, near Schloss Schauenstein; Casa Caminada, with an all-day restaurant and rooms; and Oz, a vegetarian fine dining restaurant opening in Fürstenau in June 2021. He also runs a chefs' foundation to promote new talent (Uccelli Foundation) and publishes a bi-annual book collection, Caminada Documenta, in which he discusses his culinary inspirations.

The Italian contribution comes from Riccardo Canella (Venice, Italy). His cuisine is inspired by the lagoon and mountains surrounding Venice, a modern version of the old Venetian cuisine. Former chef of René Redzepi. Deep lightness is the phrase that defines his work.