Spanish chefs are also well represented. Great names such as Dabiz Muñoz (DiverXo***, Madrid), Oriol Castro, Eduard Xatruch and Mateu Casañas (Disfrutar**, Barcelona), Ricard Camarena (Restaurant Ricard Camarena**, Valencia), Paco Morales (Noor**, Córdoba), Andoni Luis Aduriz (Mugartiz**, Errentería, Gipuzkoa), Eneko Atxa (Azurmendi***, Larrabetzu, Vizcaya); Dani Ochoa (Montia*, San Lorenzo del Escorial, Madrid); Chele González (Gallery by Chele, Manila, Philippines), who will talk about the unknown face of cocoa and the uses of slime, Alberto Lozano (Huset, Longyearbyen, Norway), who is also in exile, will be joined by young people who are beginning to explore some very interesting avenues, such as Jorge Muñoz & Sara Peral (Osa, Madrid), whose dishes combine knowledge, culture, reflection, new techniques, minimalism, devotion to nature, meticulous control of textures and temperatures, and an insatiable desire to find unique products. In short, a concept that is daring, hedonistic, essential and challenging, but also refined, modern and primitive. The title of her presentation says it all in a few words: Mother, Home, Wild.

Madrid Fusión Alimentos de España 2024 will also feature chefs who propose eating the landscape around them and their roots. Chefs with the fresh, clean, fun and updated vision of Galician gastronomy by Rafael Centeno & Inés Abril (Maruja Limón*. Vigo, Pontevedra); the basics of the new sour cuisine proposed by Vicky Sevilla (Arrels*. Sagunto, Valencia), with 21st century pickles made from juices, fruit and vegetables, with a new aesthetic and a different sense of tradition; the historical cuisine of Santi Taura (Dins Santi Taura*, Palma de Mallorca, Balearic Islands), who prepares forgotten Mallorcan recipes in a bar for 8 people (which he has extended with some small tables), reviving the island's gastronomic heritage; or the use of fats in the cuisine of Andreu Genestra (Andreu Genestra*, Llucmajor, Balearic Islands), who cooks with almond oil, lard, olive oil, fish oil, etc. . Or the savoury fruit cuisine of Joel Castanyé (La Boscana*, Bellvís, Lleida), who has made fruit the star of his gastronomic offer: 80% of his menu consists of fruit. It is the product that makes the most sense in an environment like his, the lands of Lleida, one of the most important fruit-growing regions in Europe.