The gastronomy of Fuerteventura keeps an authentic natural and unique confection of its local products. Fuerteventura’s cuisine offers a wide variety of foods that directly surprise our palate, from the tasty goat meat with multiple elaborations to its famous majorero cheese, which has domination of origin and quality that is 100% recognized throughout the world.

Madrid Fusión is, without a doubt, a reference fair in gastronomy on its own merits. Every year, it takes place in IFEMA Madrid, one of the five most important trade fair institutions in Europe and the 1st in Spain.

It is 20 years since the beginning of this beautiful gastronomic fair, Madrid Fusion, which will take place from 28th to 30th March. This new edition has international speakers such as the Danish René Redzepi, the Italian Massi Bottura, and the Peruvian Gastón Acurio; without mentioning our Spanish chefs David Muñoz, Ricard Camarena, Quique Dacosta, and Joan Roca himself.

There will also be a new pastry and bakery congress, Pastry Fusion, and not forgetting the second edition of MF The Wine Edition.

Fuerteventura has its stand this year after an open tender process carried out by the Tourist Board directed by Jessica de León. They have acquired a new, clean stand with a preferential attraction for visitors to the fair, developing an extensive program of Fuerteventura products.

This year, Madrid Fusión has a new slogan, “Beyond the product,” which has been the same guiding thread at previous gastronomic congresses, the aim being to highlight the most excellent cuisine, both traditional and contemporary. It will take place over three days of intense days. They will move around the different stages of Madrid Fusion, along with some of the most outstanding international and national chefs of prestige, who will contribute their knowledge and share it, nourishing the event with the best professionalism.

In Fuerteventura, Sergio Lloret, president of the Cabildo, applauds the work developed by the Tourist Board for the tremendous and improved showcase at Madrid Fusion. Lloret indicates that “undoubtedly all the products of our land, increasingly recognized outside and inside the island of Fuerteventura, will be put in value.”

The Councillor Jessica de León Verdugo told us that “in January, within the framework of Fitur, Fuerteventura entered Saborea España and while awaiting the completion of the administrative procedures. We decided to tender the presence at the fair so that Fuerteventura could be present and promote our gastronomy with guarantees.”

At Madrid Fusion, the most traditional, ancestral, and future cooking techniques will be revisited, with the transformation of raw materials, new trends, and the evolution of haute cuisine. Vegan cuisine, street food, roasts, seafood, etc., will all be on display. A little bit of everything to continue learning about what chefs do, what they offer in their restaurants, the paths that haute cuisine can follow, which permanently recognizes its value thanks to the most basic cuisine, the craft of cooking, and the feelings it awakens.

Jessica de León assures that “this stand gives the possibility to explain the product, cook it live, give it to the attendees to taste and present the gastronomic events of the hand of Majorero products and chefs from the island allied with chefs from the mainland.”

The program available for Fuerteventura at its stand is not to be a miss. There will be nine four-handed show-cookings, four tastings of the best products of our land such as Majorero cheese, wine, oil, salt, and, of course, goat’s meat. The presentations of gastronomic events such as the Bonito Fair, held in Morrojable in the south of the island, through show-cooking organized by the town hall of Pájara.

This year’s novelty is the presentation of a unique product from Fuerteventura, DromeMilk, which belongs to the camel farm of Oasis Wildlife Fuerteventura. Camel milk is considered a superfood, and they have produced the first camel cheese in Spain with the designation of origin from the Canary Islands.

Madrid Fusión Programme

09:45 – 09:55 h. Welcome to Madrid Fusión Food from Spain’22
Welcome to the 20th edition of Madrid Fusión under the slogan “Beyond the product.”
10:00 – 10:30 h. The green universe: hidden flavors
Rodrigo de la Calle
Chef at El Invernadero* (Madrid, Spain)
10:00 – 11:00 h. La Rioja: one territory, a thousand mouthfuls
Francis Paniego
Chef at El Portal de Echaurren** (Ezcaray, La Rioja, Spain)
Ignacio Echapresto
Chef at Venta Moncalvillo* (Daroca de Rioja, La Rioja, La Rioja, Spain)
Carolina Sánchez and Iñaki Murúa
Chefs at Ikaro* (Logroño, La Rioja, Spain)
Miguel Caño
Chef at Nublo* (Haro, La Rioja, Spain)
10:35 – 11:05 h. Translating flavours
Santiago Lastra
Chef at KOL* Restaurant (London, United Kingdom)
11:00 – 12:00 h. II Food from Madrid Competition
A prize will award the best national recipe made with PGI Sierra de Guadarrama meat and two M Producto Certificado foods, which also pair with Wines of Madrid.
11:10 – 11:40 h. Jordnaer, a love story
Eric Vildgaard
Chef at Jordnær** (Copenhagen, Denmark)
11:45 – 12:15 h. Cooking with the soul
Ricard Camarena
Chef at Ricard Camarena Restaurant** (Valencia, Spain)
12:00 – 12:30 h. A new cuisine for flatfish
José de Dios
Chef at La Bien Aparecida (Madrid, Spain)
12:20 – 12:50 h. Techniques and concepts
Oriol Castro
Chef at Disfrutar** (Barcelona, Spain)
Mateu Casañas
Chef at Disfrutar** (Barcelona, Spain)
Eduard Xatruch
Chef at Disfrutar** (Barcelona, Spain)
12:30 – 13:30 h. XII Bocados con Queso Competition
In search of the best “Bocado con queso” in Spain also in 2022.
12:55 – 13:45 h. Tribute 20th anniversary
Gastón Acurio
Chef at Astrid & Gastón (Lima, Peru)
Alex Atala
Chef at D.O.M.** (Sao Paulo, Brazil)
Massimo Bottura
Chef at Osteria Francescana*** (Modena, Italy)
Yoshihiro Narisawa
Chef at Narisawa** (Tokyo, Japan)
13:30 – 14:00 h. Play with the coconut… but with flavour!
Fernando Desa
Executive Chef Goya Europe
13:50 – 14:20 h. Impossible means that you haven’t found the solution yet.
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
14:00 – 14:30 h. Valladolid, world capital of tapas
Alejandro San José Birnbaum
Chef at Habanero Taquería (Valladolid, Castilla y León, Spain)
Emilio Martín Maquedano
Chef at Suite 22 (Valladolid, Castilla y León, Spain)
14:25 – 14:55 h. Spontaneous creativity
Hugo Muñoz
Chef at Ugo Chan (Madrid, Spain)
14:30 – 15:00 h. Bluefin tuna: new paths
Mauro Barreiro
Chef at La Curiosidad de Mauro (Cádiz, Spain)
15:00 – 16:00 h. 1st Cooking the Sea Competition
The competition will be based on the use of a San Pedro cockerel as the main ingredient of the dish.
16:00 – 16:30 h. Local exoticism
Artur Martínez
Chef at Aürt* (Barcelona, Spain)
16:00 – 16:30 h. New seafood cuisine
Alejandro Sánchez
Chef at Alejandro (Roquetas de Mar, Almería, Spain)
16:30 – 17:30 h. I Best Recipe with Desalted Cod Competition
The search is on for the best national recipe made with desalted cod.
16:35 – 17:05 h. Cigarral Cuisine
Iván Cerdeño
Chef at Iván Cerdeño** (Toledo, Spain)
17:10 – 17:40 h. Building nuances
Paulo Airaudo
Chef at Amelia** (San Sebastián, Spain)
17:30 – 18:15 h. Unique cuts of Galician veal, sustainability from the field to the kitchen
Javier Rodríguez Ponte “Taky
Chef at Boketé (O Temple, A Coruña, Spain)
Luis Vázquez
Director of Galician Veal PGI Promotion
17:45 – 18:15 h. The life of a Shokunin through sushi Edomae
Félix Jiménez
Chef at Kiro Sushi* (Logroño, Spain)
18:15 – 18:45 h. Non-conformism & territory
Carlos Maldonado
Chef at Raíces* (Talavera de la Reina, Toledo, Spain)
18:20 – 18:50 h. Imperial duck Beijing: history and evolution
Felipe Bao
Chef at China Crown (Madrid, Spain)
18:45 – 19:15 h. When the truffle is real
Ángel Cortés
Chef at Restaurante Duque (Soria, Spain)
18:55 – 19:15 h. Chinese signature cuisine
Julio Zhang
Chef at Soy Kitchen (Madrid, Spain)
19:15 – 19:45 h. Flavours of the landscape
Juan Guillamón
Chef at AlmaMater (Murcia, Spain)


09:25 – 09:55 h. Alternative Thinking
Atsushi Tanaka
Chef at AT (Paris, France)
10:00 – 10:30 h. Techniques for a new vegetable cuisine
Denise Monroy
Chef at Elektra (Bogotá, Colombia)
10:00 – 11:00 h. At the heart of the Mediterranean
Óscar Molina
Chef at La Gaia* (Ibiza, Spain)
10:35 – 11:05 h. Beginning & end: one dish, two seasons
Andreas Krolik
Chef at Lafleur** (Frankfurt, Germany)
11:10 – 11:40 h. I have a question for you
Dabiz Muñoz
Chef at Diverxo*** (Madrid, Spain)
11:15 – 12:00 h. Andalusian vinegar: acidity in a bottle
Juanlu Fernández
Chef at LÚ Cocina y Alma* (Jerez de la Frontera, Spain)
11:45 – 12:15 h. Techniques, creative lines, and thoughts
Quique Dacosta
Chef at Quique Dacosta Restaurant *** (Dénia, Spain)
12:00 – 12:30 h. Objective seaweed: opening the mind to whet the appetite
Natalia Vázquez
Le Cordon Bleu (Madrid, Spain)
12:20 – 12:50 h. Changing the world through cooking
Rasmus Munk
Chef at Alchemist** (Copenhagen, Denmark)
12:30 – 13:00 h. Magoga: the origin
María Gómez
Chef at Magoga* (Cartagena, Murcia, Spain)
12:55 – 13:25 h. Comparisons
Matteo Baronetto
Chef at Del Cambio* (Turin, Italy)
13:00 – 13:30 h. Sea bass: the logbook
John Regefalk & Nahuel Pazos
Basque Culinary Center Innovation (Donosti, Spain)
13:30 – 14:00 h. Meeting of thoughts
René Redzepi
Chef at Noma*** (Copenhagen, Denmark)
Andoni Luis Aduriz
Chef at Mugaritz** (Renteria, Gipuzkoa, Spain)
13:30 – 14:30 h. 12th Negrini Creative Cuisine Competition
The competition aims to promote knowledge of the products of the Italian pantry.
14:05 – 14:35 h. European Chef of the Year Award
This year marks the 19th edition of the Chef of the Year Award.
14:30 – 15:00 h. Morcilla de Burgos IGP, my interpretation
Nicolás Reyes
Chef at Cañadío (Madrid, Spain)
14:40 – 15:10 h. Panama Geisha in the kitchen
Mario Castrellón
Chef at Maito (Panama City, Panama)
15:15 – 16:45 h. Best Beer Sommelier 2022
16:00 – 16:30 h. What garum taught us
José Cremades
Chef at La Mestiza (La Manga, Murcia, Spain)
16:35 – 18:05 h. Techniques: from frying to ultrasounds
David Chamorro
Director Food Idea Lab (Madrid, Spain)
17:00 – 17:30 h. The potato, from Peru to Tenerife
Rosalia Diaz
Chef at Qapap (Santa Cruz de Tenerife, Spain)
17:10 – 17:30 h. Alimentos de España Product Defence Award
Alimentos de España is one of the instruments of promotion and support for the agri-food sector developed by the Ministry of Agriculture, Fisheries and Food.
17:35 – 18:05 h. Atlantic Tenerife: amazing fish, mollusks, and crustaceans
Braulio Simancas
Chef at El Silbo Gomero (San Cristóbal de La Laguna, Santa Cruz de Tenerife, Spain)
18:00 – 18:30 h. Conscious cooking. Lamb and kid meat: the sustainable alternative
Marc Segarra
Chef at Refectorio* (Retuerta, Valladolid, Spain)
Eduardo Quintana
Chef at La Bicicleta (Barcelona, Spain)
Beatriz Beltrán & Carmen Cuadrado
Professors of the Dept. of Nutrition and Food Science of the Complutense University (Madrid, Spain)
18:10 – 18:40 h. Hidden sophistication
Rafa Zafra
Chef at Estimar (Barcelona, Spain)
18:30 – 19:00 h. Los Revelación go for tapas with Balfegó
Carlos Hernández, Lydia del Olmo & Xosé Magalhaes, Juan Viu, Álex Paz & Olga García, Pedro Aguilera, Elisabet Nolla, Paco Villar & Sole Torres and Adrián San Juan
18:45 – 19:15 h. The embers: reverse direction
José Viejo
Chef at La Huertona (Ribadesella, Asturias, Spain)

09:50 – 10:20 h. Reflection on the origin
Camila Ferraro
Chef at Sobretablas (Seville, Spain)
Robert Tetas
Sommelier at Sobretablas (Seville, Spain)
10:25 – 10:55 h. The skill behind Waygumafia
Hisato Hamada
Chef at Wagyumafia (Tokyo, Japan)
11:25 – 11:55 h. Acidic cuisine
Mario Sandoval
Chef at Coque** (Madrid, Spain)
12:00 – 12:30 h. The product is non-negotiable
Héctor Solís
Chef at Fiesta (Lima, Peru)
12:00 – 12:30 h. Cream at the service of culinary art by Torres Bros.
Sergio and Javier Torres
Chefs at Cocina Torres** (Barcelona, Spain)
12:30 – 13:30 h. I National Mojos Cooking Competition with wines from Tenerife
The competition will award the “Best Mojo” and the Best Dish with “Mojo harmonized with Tenerife Wine.”
12:35 – 13:05 h. Sense of proximity
Antonia Klugmann
Chef at L’Argine a Vencò* (Dolegna del Collio, Italy)
13:10 – 13:40 h. Cooking as a priority
Luis Alberto Lera
Chef at Lera* (Castroverde de Campos, Zamora, Spain)
13:30 – 14:00 h. Tapa Food from Spain from Hotel Tapa Tour
Juan María Díaz
Chef at Casa de Marinos UribeKosta, (Plentzia, Euskadi, Spain)
13:45 – 14:15 h. The return of Portuguese cod: from tradition to the future
Henrique Sá Pessoa
Chef at Alma** (Lisbon, Portugal)
14:00 – 14:30 h. Segovia: another vision of suckling pig
Óscar Hernando
Chef at Casa Silvano-Maracaibo (Segovia, Spain)
14:20 – 14:50 h. Poetics of a territory
Eneko Atxa
Chef in Azurmendi*** (Larrabetzu, Bizkaia, Spain)
14:30 – 15:00 h. Sanlúcar de Barrameda: gastronomy from the sea to the marshes
Rafael Monge
Agricultural designer at Cultivo Desterrado (Cádiz, Spain)
José Luis Fernández Tallafigo
Chef at El Espejo (Sanlúcar de Barrameda, Cádiz, Spain)
César Hermoso Mellado
Chef at Casa Bigote (Sanlúcar de Barrameda, Cádiz, Spain)
14:55 – 15:05 h. Chef Revelation Award 2022
Carlos Hernández, Lydia del Olmo & Xosé Magalhaes, Juan Viu, Álex Paz & Olga García, Pedro Aguilera, Elisabet Nolla, Paco Villar & Sole Torres y Adrián San Juan
15:00 – 15:30 h. From the garden of La Planta to the table
Víctor Gutiérrez
Chef at Taller Arzuaga* (Quintanilla de Onésimo, Castilla y León, Spain)
15:30 – 16:30 h. VIII La Croqueta Campeona de Campeones Competition
Diego Fernández, Jesús Segura, Nacho Solana, Miguel Carretero, Javier Ugidos, Alberto García Escudero, Javier Sanz and Juan Sahuquillo
16:00 – 16:30 h. Dominican Republic: awakening the ancestors
Inés Páez
Chef at Morisoñando (Dominican Republic)
16:30 – 17:15 h. III National Escabeches Competition
The aim of the National Escabeches Competition is to continue to promote the world of escabeches in Spain.
16:35 – 17:05 h. Greenhouse vegetables: a sea of real sustainability and flavour
José Álvarez
Chef at La Costa* (El Ejido, Almería, Spain)

We remind you that registrations are now available to attend Madrid Fusión 2022 and that there is the possibility of attending in person or enjoying the congress online. It is advisable to hurry in the first case because the capacity will be limited. On the 20th anniversary of this event with the world gastronomy, the organization has decided to celebrate it with special discounts. To find out all the details and register, you can access the website

The history of gastronomy is the history of the world.