he Materia project as the generator of my kitchen

30 MINS

The importance of being yourself

30 MINS

Vegetable cured meats, a Murcian heritage

30 MINS

Presentation of the AI versus Human Creativity Challenge

10 MINS

The creative process at Noor Restaurant

30 MINS

Opening ceremony

10 MINS

Pau Albornà i Torras Gastronomic Journalism Prize

10 MINS

Presentation of the Gold Gueridón

10 MINS

Tribute to Pedro Subijana

10 MINS

Techniques and concepts of Disfrutar 2024

35 MINS

New cuisine in the rural world

30 MINS

OSA. Mother, home, wild

30 MINS

Secrets of the Basque grill

30 MINS

Supporting actors with a star

30 MINS

Pil-pil as an inspiration

30 MINS

Distilling my world. Girona

30 MINS

Chilhood memories

30 MINS

Passion for Basque cuisine

30 MINS

Azurmendi, the third sense

30 MINS

Tradition and Modernity

30 MINS

Food and Wines from Spain Award

10 MINS

Countryside & Mountain

30 MINS

Provence that breathes the Mediterranean

30 MINS

Outside there's more

45 MINS

AI versus human creativity. The machine challenges the chef

30 MINS

Playing with new cooking techniques

30 MINS

A new Lisbon. The city where there is room for everyone

30 MINS

Award ceremony of the 7th National Russian Salad Championship

10 MINS

Mugaritz, on the other side of the mirror. What cannot be seen

30 MINS

Migrants

30 MINS

Regenerative cooking: between predators and weeds

35 MINS

Kasama, together in Tagalog

30 MINS

'Natura', the natural union between solids and liquids

30 MINS

The past and present of El Rincón de Juan Carlos

30 MINS

Memories of a cigarral: traditional recipes

30 MINS

Responsibility for the product. Responsibility in the kitchen

30 MINS

XXI International Prize for Cooking with Extra Virgin Olive Oil 'Jaén, Paraíso Interior'

10 MINS

How the Algarve inspires us

30 MINS

The present of Chinese cuisine around the world

30 MINS