For the third year, Spain Fusion in Zurich offers an immersion into the Spanish pantry with chefs who collectively hold 7 Michelin stars
The quality and diversity of our food is the main focus of this event, which will take place at the Hyatt Park Zurich hotel.
From the local produce of Madrid, the star of chef Coco Montes's (Pabú*, Madrid) menu, to the wild cuisine of northern Spain by Asturian chef Xune Andrade (Monte*, San Feliz, Asturias), passing through the use of Spanish produce in the galactic cuisine of Disfrutar (three Michelin stars and best restaurant in the world 2024 by The World's 50 Best Restaurants), to the landscape of Levante that chef Kiko Moya (L'Escaleta**, Cocentaina, Alicante) paints on the plate, the day of showcookings and presentations promises an immersion in the pantry and the possible uses of Spanish products in different gastronomic cultures.
Coco Montes, from Madrid, will share his unique perspective on seasonality with attendees in his presentation, "The Microseason: Cooking Moments." Meanwhile, Xune Andrade will present a mix of solid and liquid dishes in "Wild Curds, Snacks, and Non-Alcoholic Cocktails." Chefs Eduard Xatruch, Oriol Castro, and Mateu Casañas, creators of Disfrutar and at the forefront of global creative cuisine, will offer a tasting experience entitled "Techniques for Enjoying Products from Spain." Finally, Kiko Moya will transport the audience to the Mediterranean with his presentation, "The Almond as the Protagonist of Our Landscape."
The program is rounded out by leading experts on Spanish products, such as Clara Díez, founder of Formaje. Díez began her career in the artisan cheese sector in 2014, at just twenty-two years old, working with producers both in Spain and abroad. In 2021, she was named to the 50Next list (The World's 50 Best). During the main part of the day, David Aura, from the sales department of Bodega Mestres (Sant Sadurní d'Anoia), will give a presentation entitled 'Introduction to the History of Spanish Cuisine'.
The immersion into the world of extra virgin olive oil will be led by international taster and consultant Alfonso Fernández, with his presentation 'Olive Oils of Spain Through Their Landscapes'. And to discuss wines, two Spanish Masters of Wine will take the stage: Fernando Mora, who will guide a tasting of red wines entitled 'The Language of Origin: Unique and Diverse Spanish Reds', and Almudena Alberca, who will focus on white wines with 'A New Perspective on Spanish White Wines: Uniqueness at the Highest Level'.
A day to enjoy and discuss Spanish products, which will be inaugurated by Alfonso Fernández, Hans Geerg Hildebrandt, general manager of Gents GMBH, and Luis Martí, director of business development and marketing of Vocento Gastronomía.
Spain Fusion, an international event promoting Spanish agri-food products, has taken leading chefs and culinary experts to various countries as ambassadors of our culinary heritage, paving the way for exports to strategic markets. It is aimed at gastronomy professionals invited by the organizers: importers, distributors, retailers, chefs, restaurateurs, and specialized journalists. The goal of these events is to discover Spanish products and learn about the culinary applications of different ingredients through demonstrations and tastings of haute cuisine dishes offered by the chefs.
Sausages, cheeses, wines, wineries, Mallorcan sobrasada, oils and vinegars, olives or coffee are part of the exhibition area at Spain Fusion Zurich.
Almost half of the exhibitors are wineries from different wine-producing regions of Spain. Switzerland is a key region for the distribution of Spanish wine, as with only 8.7 million inhabitants, it has a per capita wine consumption of almost 30 liters per year (ICEX market study 2023), second only to Portugal, Italy, and France. Switzerland is a key market for the export of Spanish food products. Swiss consumers particularly value the sustainability and origin of the product.
The exhibitors' area at Spain Fusión Zurich 2026 offers tastings of the products on display. Participating wineries include some located in Castilla-La Mancha, such as Los Gredales de El Toboso, Bodega Quinta de Aves, Familia Bellido Viñedos y Bodegas, and Pago de la Jaraba; others in Aragón, such as Bodegas Esteban Martón; also in Catalonia: Bodegas Aessir; in Bierzo: Cantariña; in Levante: Bodegas Cornelio Dinastía; and in the Balearic Islands: 7103 Petit Celler.
In the exhibition area, you'll find extra virgin olive oils from Aceites Clemen, Finca Treurer, and Oro La Senda. Our vinegars will also be featured with Ecovinal.
In the ham, sausage, and cheese section, you'll find Spanish brands such as Jamondor, Jamondur, Embutidos Hortanco, Vall Companys Charcuterie, and Jamones y Embutidos Hermanos Hoyos. Also present will be Nico Jamones and La Luna (Mallorcan sobrasada). Cheese vendors will include Quesos de España and Pastovelia. Other exhibitors will be Luxury Tapas, the olive distributor Amanida, and the coffee producer El Criollo.
At the event, diplomas will be awarded to the new establishments certified with the Restaurants from Spain and Colmados from Spain seals in Switzerland: Ultramarinos Zúrich, Les Ibériques, Los Andaluces, Essensaciones, Rivera Wine & Gourmet, Cahs, and Vinelite Alphawines. They all join the network of ambassadors of our gastronomy and our larder around the world, which already includes more than 550 establishments worldwide.