El Gourmets Hall 2026 It once again puts Madrid on the map of international gastronomy as one of the most important professional events on the European calendar. For four days, IFEMA becomes a grand showcase where producers, distributors, restaurateurs, and buyers from all over the world come together around high-quality products.
Far from being a simple trade fair, the event has established itself as a business space, innovation and trends for the agri-food sector. The number of exhibitors, the importance of the HORECA channel, and the prominence of Spanish and European gastronomy position it as a key meeting point for those working with gourmet products.
A leading trade fair for high-end gastronomic products
With almost four decades of history, the Salón Gourmets has established itself as the Europe's most exclusive premium food and beverage fairThis is due both to the selection of exhibitors and the strictly professional profile of the visitors. The IFEMA Madrid venue occupies more than 65.000 m² of exhibition space spread across several pavilions, exceeding 70.000 m² when all the auxiliary spaces are included.
This edition brings together more than 2.000 companies from Spain and more than 30 other countrieswhich showcase around 55.000 products. The visitors to the aisles are made up of buyers from the HORECA channel, purchasing managers from hotels, distribution chains, delicatessens, importers, specialized distributors, and food influencers.
The economic impact of the event is significant: the organizers are working with forecasts of over 117.000 professional buyers and business figures that in recent editions have exceeded 300 million euros. During those days, Madrid transforms into a kind of barometer of what will be eaten and drunk in the coming months in the main European markets.
The fair maintains a clear commercial focus. As the organizers emphasize, the current exhibitors arrive at IFEMA with the objective of to close deals, present new products and strengthen its international presenceRather than simply "being present" without a defined strategy, this professionalization translates into meticulously crafted stands, pre-arranged meeting schedules, and an increasingly specialized and demanding visitor profile.
Innovation, sustainability and new consumption habits
One of the areas that attracts the most attention is the Innovation Area, together with the Organic Exhibition AreaThese two spaces showcase hundreds of product launches. Here you'll find everything from premium snacks with revised formulas to allergen-free sauces, next-generation preserves, and products designed for more agile and experiential consumption.
In these areas, the professional visitor finds a real-time laboratory of what the sector believes will set trends: organic products, sustainable formats, plant-based proposals, differentiated oils or functional beverages that combine pleasure and health. Innovation ceases to be something peripheral and becomes a common thread throughout the entire fair.
This approach responds to a clear change in demand. The gourmet consumer behind many of the orders is more informed, curious, and selectiveA quality product is no longer enough; traceability, the producer's history, environmental impact, and consistency between words and actions are now highly valued. Consequently, many exhibitors use the trade show to explain their processes, certifications, and sustainability commitments.
The selection ranges from oils made from unusual varieties, cold-pressed or produced using specific methods, to sweet reinterpretations of classic snacks. Also noteworthy are products geared towards the modern hospitality sector, where there is a growing demand for alternatives. versatile, with high added value and adapted to a fast but careful service.
Business programs and international buyers
Beyond the stands, one of the pillars of the Salón Gourmets 2026 is its commitment to the internationalization of the agri-food sectorThe Hosted Buyers Program, developed in collaboration with ICEX Spain Export and Investment and the Ministry of Agriculture, Fisheries and Food, acts as a nerve center of the business.
This program invites more than 250 selected international buyersDuring the four days of the fair, thousands of meetings are held with exhibitors in the Business Center. The organizers estimate around 6.000 scheduled business meetings, making this space a key area where a significant portion of the event's business volume is decided.
The accreditation and access structure is designed to make visits as productive as possible. Professional access is not just a pass, but a... A tool for planning routes, prioritizing areas, and optimizing time in a large venue. Having a pre-arranged schedule, selecting pavilions, and setting goals has become almost essential to avoid missing opportunities.
The result is an ecosystem where small artisan producers share aisles with established brands and business groups, all with a common denominator: focusing on quality and positioning in the gourmet segment, both in Spain and in other European and non-EU markets.
Competitions and activities that set the pace of the fair
The program of activities at the Salón Gourmets 2026 is another of its major attractions. Throughout the various stages spread across the pavilions, events are held... nearly a thousand acts between competitions, show cookingstastings, product presentations and technical demonstrations.
In the competitive section, classics like the Ham Carving Competition / Dehesa de ExtremaduraWith over thirty editions, the Spanish Sommelier Championship and the Spanish Oyster Shucking Championship, which brings together professionals specializing in the precise and rapid opening of this product, are among the many events. GourmetQuesos, the competition that selects the best cheeses in Spain, has also become firmly established, with almost 900 entries in its latest edition.
The calendar is completed with events such as the National Cocktail CompetitionBeer-pouring competitions, contests dedicated to gourmet burgers or meat cutting, and more recent events focused on expanding formats such as pizza, cachopo (a breaded and fried meat dish), or signature tapas. These competitions generate a constant flow of professional attendees seeking inspiration and direct contact with chefs and artisans.
The fair also reserves space for thematic sessions linked to specific territories. Canary Islands DayFor example, it allows you to explore products and preparations typical of the archipelago, while other initiatives focus on Atlantic cuisines or projects linked to designations of origin and quality seals.
Wine as the central focus: Wine Tunnel and specialized tastings
The wine sector occupies a particularly prominent position within the Salón Gourmets 2026. One of the spaces most highly valued by professionals is the Wine Tunnel, which reaches a new edition consolidated as a working tool for sommeliers, distributors, hoteliers and specialized shops.
On this tour, visitors taste wines from different appellations of origin, varieties, and styles in an organized manner. The goal is not just to taste, but to... compare profiles, detect trends and make purchasing decisions With a comprehensive overview of the Spanish wine scene, it has become an essential stop for many professionals before updating their wine lists and selections.
The program also includes tastings led by wineries and experts, where cultivation and winemaking techniques are explored in depth. Some wineries take the opportunity to demonstrate how incorporating innovations in the vineyard or winery allows them to obtain wines differentiated by aromatic intensity, texture or aging potentialThese sessions combine technical discourse and commercial context, which fits particularly well with the profile of the trade fair's visitors.
Alongside wine, extra virgin olive oil also plays a prominent role, with spaces such as the Olive Oil Tunnel and with themed stands. This combination of wine and olive oil as the cornerstones of quality agri-food products helps to highlight the diversity of the Spanish countryside on the European gastronomic scene.
The Community of Madrid and its commitment to local products
Within the Spanish institutional representation, the Region of Madrid It once again plays a prominent role. In Hall 4, stand 4C23 occupies a large space of approximately 804 m², structured into 11 islands and a central stage that serves as a reference point for the official activities of the regional government.
This stand is participating 41 Madrid-based agri-food companiesOf these, 27 are certified under the "M PRODUCTO CERTIFICADO" guarantee mark, the seal that identifies Madrid's food products. The selection is extensive: wines, beers, oils, fresh meat and sausages, legumes, prepared dishes, sauces, snacks, croquettes, empanadas, potatoes, pasta, smoked fish, cheeses, bread, pastries, chocolate, tea, coffee, liqueurs, and vermouth, among others.
Alongside the companies, there are also association-based organizations such as the PDO Olive Oil of Madrid, the PDO Wines of Madrid, the Committee for Organic Agriculture of the Community of Madrid (CAEM)The Chinchón Anise Protected Geographical Indication (PGI) and the Madrid Union of Agricultural Cooperatives are also represented. This presence reflects the commitment to promoting both individual producers and organizations that represent the sector.
The exclusive venue in the Community of Madrid hosts a continuous program of product presentations, showcookings, tastings, and barista demonstrations. Among the most popular activities is the Official Tapas and Pinchos Championship of the Community of MadridThe competition for the best Madrid tripe and the tasting of the traditional San Isidro doughnuts, coordinated by hospitality associations, chefs and pastry chefs of the region.
In addition, a meeting space coordinated by the Agri-food Cluster of the Community of MadridDesigned to allow business owners in the hospitality and retail sectors to meet with companies exhibiting at the institutional stand, the Madrid pavilion explicitly combines gastronomic promotion with commercial activities.
Norway as Country of Honor and the international dimension
The international dimension of the Salón Gourmets 2026 is underscored by the choice of Norway as Country of HonorTheir participation allows the professional public to experience a cuisine strongly linked to nature, the use of local ingredients and a commitment to sustainability.
The Norwegian Sea and its star product, the salmon and cold-water shellfishThey form a significant part of the program. On the Gourmets Auditorium stage, a special showcooking demonstration is being held dedicated to "Norwegian Seafood," showcasing dishes made with scallops, langoustines, red king crab, spider crab, and snow crab. The aim is to highlight the organoleptic qualities of these products and explain their origin.
The Norwegian presence is also integrated into the business dynamics of the trade show, offering opportunities for collaboration with European distributors and hoteliers interested in incorporating [the Norwegian brand]. fish and seafood of Nordic origin to their letters. This Country of Honor designation joins the participation of delegations from Italy, France, Portugal, Switzerland, Saudi Arabia, Canada, Mexico and other countries, consolidating the export focus of the event.
At the same time, Galicia acts as Guest Autonomous Communitywith activities focused on Atlantic cuisine and the promotion of its products with geographical indications. Both invitations reinforce the idea that the fair functions as a platform for territorial promotion and country brand building, with Spain as the protagonist but open to international collaborations.
A Taste of Malaga: Malaga's showcase at IFEMA
Among the provincial delegations, the promotional brand Taste to MalagaThe initiative, promoted by the Provincial Council, once again has a significant presence at the Salón Gourmets 2026. For four days, its stand becomes a dynamic space with culinary demonstrations, tastings, competitions and product samplings that seek to give visibility to the Malaga agri-food sector.
A quarantine of companies in the province They travel to IFEMA under this brand, encompassing everything from award-winning extra virgin olive oils to wineries, cheese dairies, charcuterie producers, traditional pastry shops, sugarcane honey producers, and typical sweets and breads. The objective is clear: to increase the presence of the region's olive oil, sweets, and artisanal food products in high-end shops and restaurants.
The Sabor a Málaga program at the fair includes the Gourmet Gazpachuelos ChampionshipThe event, designed to celebrate this soup as an emblem of local cuisine, also includes a Young Chef Competition and the presentation of gastronomic festivals linked to the province. In addition, there will be cooking demonstrations by leading chefs from the Malaga coast and inland areas.
The commitment to gazpachuelo as a flagship dish illustrates the strategy of reread traditional recipes with contemporary insightsassociating them with the province's finest olive oils and haute cuisine offerings. In this way, the Malaga delegation showcases not only the product, but also its gastronomic narrative and creative capacity.
Asturian veal and the cachopo as an evolving icon
Another prominent presence at the Salón Gourmets 2026 is that of the Regulatory Council of the PGI Asturian Vealwhich is attending IFEMA with a stand designed as a professional and gastronomic meeting point. This space combines business meetings with continuous demonstrations and tastings of Asturian Veal, Beef, and Ox.
One of the areas of focus is the one dubbed “Cachopo territory"" dedicated entirely to this emblematic dish of regional cuisine. Throughout the fair, cachopos are prepared live with different filling combinations, including recipes that incorporate creamy Asturian cheeses and cured ham, with the intention of showcasing its potential in both traditional bars and more contemporary restaurants.
The Gourmets Auditorium also hosts the final of National Competition for the Best Cachopo made with Asturian VealIn this competition, a dozen establishments selected through anonymous tastings compete before a jury of journalists, food critics, and chefs. This event has become a highly anticipated part of the official program.
Ternera Asturiana's strategy has a strong international component, with collaborations alongside Asturex to adapt cachopo and other meat preparations to tastes of different European countriesDuring the fair, versions inspired by Greek, Italian or German cuisines are presented, in addition to preparations such as meatballs, schnitzel, kebab or risottos with an Asturian stamp, designed for foreign markets.
These proposals will form part of a joint recipe book that the entities involved have committed to publishing, reinforcing the idea that Tradition can travel and be reinterpreted without losing its original identity, something that fits well with the restless profile of the hall's visitor.
Olive Oils from Spain: the culture of EVOO, at the forefront
Extra virgin olive oil has a significant presence at the Salón Gourmets 2026, and one of the most eye-catching stands in this area is that of the interprofessional organization. Olive Oils from SpainTheir proposal revolves around the idea of EVOO as an essential complement to the modern table, with a design inspired by recent campaigns aimed at a young audience.
The space includes a olive oil collection with nearly 600 bottles of extra virgin olive oils from all over Spain, representing some thirty different varieties. Trade visitors can taste and compare sensory profiles, discover designations of origin, and learn more about the diversity of the national olive groves.
Throughout the four days, guided tastings are organized to explain how factors such as variety, harvest time, and extraction method influence the final result. These activities aim to equip chefs, distributors, and purchasing managers with the tools they need to... choosing and communicating the best EVOO its customers.
The stand also incorporates promotional activities aimed at strengthening the connection between extra virgin olive oil and new generations of consumers, a key segment for the product's future. In this way, the Salón Gourmets functions as both a showcase and a laboratory for... new ways of relating EVOO to contemporary gastronomic culture.
Institutional impact and challenges of the sector
The official opening of the Salón Gourmets 2026 will be attended by Ministry of Agriculture, Fisheries and Food Representatives of the organization emphasized the competition's role as a support system for the entire agri-food chain. Furthermore, the ministry is participating with initiatives that highlight the diversity and quality of Spanish products as part of the country's brand.
At the same time, regional governments, provincial councils, and sectoral entities are insisting on taking advantage of the fair to to promote internationalization, gastronomic tourism and the positioning of local producersMadrid, as the host city, thus reinforces its ambition to consolidate itself as a capital for fairs and congresses linked to gastronomy and the agri-food business.
Meanwhile, organizations and experts point out that the sector's growth must be accompanied by policies and practices that address the... environmental sustainability, protection of local products and decent working conditions throughout the entire chain. These types of debates, although they don't always make the headlines, are present in many of the working groups and conversations that arise during the show.
The Salón Gourmets 2026 is shaping up to be a key event where business, trends, regional promotion, and reflection on the future of food converge. From the Community of Madrid to delegations such as Sabor a Málaga, Ternera Asturiana, and Aceites de Oliva de España, as well as the presence of Norway and numerous other European countries, the event confirms its role as a great meeting point for high-end gastronomic products in Spain and in Europe.