Sabores Almería’ will dazzle at Madrid Fusión with the seal of quality, innovation and talent of Almeria’s chefs.

Sabores Almería' will dazzle at Madrid Fusión with the seal of quality, innovation and talent of Almeria's chefs
For the second consecutive year, the Provincial Council is taking part in the prestigious international gastronomy congress with its own stand.

The Provincial Council returns with ‘Sabores Almería’ to one of the most important gastronomic forums in the world: the XXI edition of ‘Madrid Fusión’, which is being held at Ifema from 23 to 25 January. At the event, the province’s gourmet brand will have its own 120 m2 stand where an extensive programme of activities featuring Almeria’s chefs and products will take place.

This is the first great gastronomic fair of the year, an event that is characterised by showcasing the different scenarios and latest trends in international haute cuisine. The slogan of this edition, ‘No limits’, shows that there are no obstacles to the imagination or the application of techniques in culinary creativity, where ‘Sabores Almería’ and its chefs have much to contribute.

The president of the Provincial Council, Javier Aureliano García, explained that the presence of ‘Sabores Almería’ for the second consecutive year at ‘Madrid Fusión’ confirms “the high regard that chefs from Almería and our products are held in the global panorama of current gastronomy. Our participation in this forum is fundamental to consolidate the brand’s objectives: to captivate new consumers and open up to new markets and marketing channels”.

In this sense, Javier A. García explained that “our talented, creative and innovative chefs are the best prescribers and disseminators of the excellence of the ‘Sabores Almería’ products, which they incorporate into each of their creations. In ‘Madrid Fusión’ we are going to promote our chefs and the products from Almería, two great reasons to be proud of our gastronomy”.

Finally, Javier A. García highlighted the “great opportunity” that this gastronomic fair represents, both for the chefs and for the companies of ‘Sabores Almería’, when it comes to “establishing professional contacts with distributors, other chefs and catering establishments so that they can incorporate products from Almería into their recipes. This is another of our great aims, to continue to increase the degree of knowledge and identification of all consumers with the ‘Sabores Almería’ brand”.

Quality, creativity and experience

Twelve renowned chefs, a master baker and a sommelier, and an exhibition of products in a permanent bodegón, make up the representation of Almeria’s cuisine at ‘Madrid Fusión’. Showcookings, talks, tastings and product presentations will be the main features of the ‘Sabores Almería’ agenda at its stand, located on the ground floor of Pavilion 14 at Ifema, from 9am to 8pm, from 23 to 25 January.

In addition, the stand will have an exceptional guest who will highlight the enormous nutritional value of Almeria’s products. Rodrigo de La Calle, the leading advocate of green haute cuisine and holder of a Michelin Star at his restaurant ‘El invernadero’, will be offering a showcooking session this Monday, 23rd January, at 11am under the title ‘El invernadero al cuadrado’ (Greenhouse squared). This chef’s cuisine is a firm declaration of intent of the health and quality that can be found in a greenhouse.

The Almeria chefs participating in this edition of ‘Madrid Fusión’ are José Álvarez (1 Michelin Star), from La Costa; Antonio Carmona, from Terraza Carmona; Pablo Fuente, from Bacus; Tony García, from Espacio Gastronómico Tony García; Dani Muñoz, from Travieso; Borja González, from Alquímico; Tolo Castillo, from Casa Rafael; Rafa Rodríguez, from Gastronomy & Arts; Ángel Hernández, from El Terrao; Isabel Molina and José Moreno, from Restaurante Juan Moreno; Jessica Núñez, from La Casualidad; Patricio Úbeda, from Restaurante Blanca Brisa and José Carlos Salinas, from Obrador Las Pitas.

In addition to the expert hands of Almeria, this event will feature the best raw materials from the province and the unmistakable seal of quality of ‘Sabores Almería’. The public attending ‘Madrid Fusión’ will be able to taste products from 25 companies from the province, from olive oils to sausages and a selection of wines.

Activities agenda


10.00h. PABLO FUENTE Showcooking ‘From Southeast Asia to Almería’ Bacus Restaurant Candidate for Best New Chef. Madrid Fusión 2023.

11.00h. RODRIGO DE LA CALLE Showcooking ‘El Invernadero al cuadrado’ 1 Michelin Star. 1 Green Star and 2 Repsol Suns Meeting with the king of Green Gastronomy.


SPEECH: ‘What matters a pepper in gastronomy’. By Sweet Palermo, from the company Rijk Zwaan and in collaboration with the chef Tony García.

12.45h. DANIEL MUÑOZ Showcooking ‘Juego con tomates’ Restaurant Travieso (recommended Michelin Guide)

14.00h. COCINEROS ALMERIENSES Showcooking with chefs and products from ‘Sabores Almería’.


15.45 h. PATRICIO ÚBEDA Restaurant Blanca Brisa. He will take part in the catering, tapas and pincho championship.


10.00h. JOSÉ CARLOS SALINAS Obrador Las Pitas Breakfast ‘Good morning with bread from Almería’.

10.45h. SHOWCOOKING BY BORJA GONZÁLEZ Restaurante Alquímico.

11.45h. MANUEL FERRER AND RAFA RODRÍGUEZ SPEECH: ‘Tomato tasting workshop: from the origin to the senses’ By Manuel Ferrer, from the company HM Clause and in collaboration with chef Rafa Rodríguez from Gastronomy & Art.

12.45h. TONY GARCÍA Showcooking ‘My Almería: Land, sea and mountain’ Gastronomic Space Tony García (recommended Michelin Guide).

13:30h. LA UNIÓN Presentation of Long Fresh. With Javier Carmona, Dtor. Marketing of La Unión and a demonstration with the chefs of ‘Almería Gastronómica’.

14.00h. ALMERIAN COOKS Menu prepared by Almerian chefs and featuring red prawns paired with wines from Almería with a selection by sommelier José Moreno, from Restaurante Juan Moreno.


10.30h. JOSÉ ÁLVAREZ Showcooking Preview of the new season’s menu ‘Verde Mar y Tierra Azul’ of La Costa Restaurant La Costa (1 Michelin Star and 2 Soles Repsol).

11.30h. JAN VAN DER BLOM AND ISABEL MOLINA SPEECH: ‘The contribution of good bugs to gastronomy’. By the biologist Jan Van der Blom from ‘I love Bugs’ and in collaboration with Isabel Molina from the Juan Moreno Restaurant.

12.30h. ANTONIO CARMONA Showcooking Carmona Restaurant (1 Sol Repsol and 1 Bib Gourmand Michelin).



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