Catalan cooking shines in Madrid with a star-studded menu

Catalonia is strengthening its commitment to internationalising its gastronomy and agri-food products with a prominent activity at Madrid's Salón Gourmets, one of Europe's most important premium food and drink events. As part of the fair, Prodeca held an exclusive culinary workshop on Monday at the Aula Gourmets to champion Catalan cooking under the quality seal of the Catalonia, World Region of Gastronomy 2025 presentation activities.

Entitled "Menú Catalunya, World Region of Gastronomy 2025", the event featured leading chefs such as Paco Pérez (Restaurant Miramar, Llançà - ⭐⭐) and Jeroni Castell (Les Moles, Ulldecona - ⭐), pastry chef Mar Ibáñez (AÜRT, Barcelona - ⭐) and sommelier Cyril Vermeulen (El Celler de Can Roca, Girona - ⭐⭐⭐), hosted by food journalist Belén Parra.

The menu combined tradition and innovation with dishes such as dressed mussels with garum, white prawn with mushrooms and extra virgin olive oil and a surprising sheep's milk merengada with cauliflower, using products from several Catalan companies exhibiting at the fair.

An international showcase for 27 Catalan companies

The showcooking forms part of Catalonia's presence at Salón Gourmets, where a total of 27 Catalan agri-food companies are showing their products in the Catalonia Pavilion, organised by Prodeca. This institutional presence seeks to consolidate the Catalonia brand in Spanish and international markets in a key year for the country, with its recognition as World Region of Gastronomy 2025.

The Minister for Agriculture, Livestock, Fisheries and Food, Òscar Ordeig visited the stand to express the Government's support for the sector and for the Catalan producers at the fair.

With more than 100,000 trade visitors and 15,000 international buyers, Salón Gourmets is a strategic platform for making business contacts and positioning Catalan products in the gourmet and premium segment.

About the speakers

Paco Pérez, chef at the Miramar restaurant in Llançà (⭐⭐), is one of the most international names in Catalan cooking, with five Michelin stars across his restaurants in Catalonia, Berlin and Poland. Pérez has brought Empordà seafood cooking to the European culinary avant-garde, embracing innovation without giving up the essence of the territory.

Jeroni Castell, at the helm of Les Moles (⭐) in Ulldecona, has turned a former quarry into a culinary temple in dialogue with the landscape and produce of southern Catalonia. Known for his commitment to local produce and creative local cooking, Castell is also an active champion of the territory and the Montsià's agri-food sector.

Mar Ibáñez, head of desserts at the AÜRT restaurant in Barcelona (⭐), is one of the most interesting emerging voices in avant-garde pastry in Catalonia. At just 19, Ibáñez won the Espaisucre school's The Best Dessert 2023 award in November 2023 for creations using ingredients rarely seen in pastry, such as mushrooms, shiso, vinegar and cucumber. 

The menu was rounded off with the expertise of sommelier Cyril Vermeulen, head of front of house and wine service at the prestigious El Celler de Can Roca (⭐⭐⭐), internationally recognised as one of the world's best restaurants. In February 2025 Vermeulen was named Best Sommelier of Catalonia 2025 by the Catalan Sommeliers Association in recognition of his career and excellence in wine service.