Mallorca’s stand will double its space, will have a large representation of local produce and will offer showcookings throughout the 23rd edition of this international fair.
Mallorca will be present in the last week of January at the Madrid Fusión gastronomy fair to showcase the quality of its gastronomic culture and its top-quality local produce. This is the 23rd edition of this leading international fair, which will be held from 27th to 29th January, and at which the island will have its stand, which has doubled in size compared to previous editions, through the Consell de Mallorca-Fundació Mallorca Turisme.
TDB keeps you informed. Follow us on Facebook, Twitter and Instagram
Mallorca to showcase local gastronomy and produce at Madrid Fusión 2025
The president of the Consell de Mallorca, Llorenç Galmés, together with the executive councillor for Tourism, José Marcial Rodríguez, and the director of Tourism for Demand and Hospitality, Susanna Sciacovelli, will lead the Mallorcan delegation at the fair to support the sector and encourage the generation of synergies between the food, catering and tourism industries.
Galmés stressed during an event that took place this Monday at La Misericordia in Palma, on the occasion of the presentation of the Consell de Mallorca’s programme of events at the fair at the end of the month, that ‘the Madrid Fusion Fair is a great opportunity to support the gastronomic sector of our land and promote the generation of synergies between the food, catering and tourism industries. Mallorca will have a very attractive and varied programme that will include presentations, masterclasses and tastings to show the world the rich diversity of our culinary offer’.
‘Being aware that this is the most important gastronomic congress in the world and that the restaurant industry is on the rise, the Consell de Mallorca has decided to bet and increase our presence to position our local produce and our gastronomy around the world. Because local produce and Mallorcan gastronomy are precisely those values that identify us as a people, that make us unique, that reflect our historical and cultural heritage, and that we want to promote during this term of office, he added.
In this line, the 2025 edition represents an important step forward in Mallorca’s presence at this event, as it has increased its presence at the fair, with a stand of 150 m², double that of previous editions, where some of the key elements that identify the local gastronomy and produce will be presented. Mallorca will have a varied programme that includes presentations, masterclasses and tastings, to showcase the rich diversity of its culinary offerings.
The event is organised in collaboration with ASCAIB (Association of Cooks Based in the Balearic Islands), which has designed a programme focusing on emblematic products from the island such as sobrasada, ensaimada and other traditional products.
Gastronomy, confectionery and cocktails in the spotlight
Those attending the fair will be able to enjoy the creations of renowned Mallorcan chefs, such as Javier Hoebeeck, from Fusión 19 Gastronómico (1 Michelin star), Marta Rossell, from Sal de Cocó; Miguel Calent, from Can Calent y Cuit; Pep Trías, from Pastelería Trías; Jordi Cantó, Sa Clastra restaurant; Ariadna Salvador, from Ninumá; Andrés Benítez, Botànic restaurant; Lluís Pérez, Llúis Pérez patisserie; Andreu Genestra, Andreu Genestra restaurant, (1 Michelin star); Irene Martínez, Nus restaurant; Juan Pinel, Àtic restaurant; Cati Pons, els Fogons de Plaça restaurant. As bartenders: Yoselyn Antequera, Guiuseppe Marchisella, Laura Pelarda, Sonia Pou, Ángel David and Gabriel Ramon.
Exhibition of quality local products
Mallorca’s stand will have the collaboration of renowned co-exhibitors, including DO Binissalem Wines, ‘Oli de Mallorca’ olive oils, IGP Ametlla, Flor de Sal and Sobrassada de Mallorca, all representative products of the island that will accompany the gastronomic offer at the fair.
In this way, Mallorca will showcase all aspects of its gastronomy, a fundamental element in highlighting the richness and diversity of Mediterranean flavours, intrinsically linked to the island’s history and culture. The focus will be on local products, such as sobrassada, ensaimada and olive oil, as well as traditional preparations that combine fresh, seasonal ingredients. Each dish presented will tell a story of tradition, landscape and culture, highlighting the quality of local products and their ability to fuse with the most innovative techniques.