MONDAY, APRIL 7
10:00-11:00 V Contest of the best torrija of the Community of Madrid. Organised by the Association of Chefs and Pastry Chefs of Madrid (ACYRE)
11:00 AM - 12:00 PM Madrid-style breakfast with a sweet or savory showcooking by CHOCOLATES MAYKHEL.
12:00 PM - 1:00 PM Showcooking by XANDRA LUQUE, 2025 Ambassador of the Alimentos de Madrid guarantee mark, M PRODUCTO CERTIFICADO, who will prepare garden-fresh vegetables with pumpkin velouté and marinated beef from the Sierra de Guadarrama.
1:00 PM - 2:00 PM Showcooking featuring VERMUT ZECCHINI, led by chef Celeste García de la Banda, accompanied by a vermouth tasting.
2:00 PM - 3:00 PM Goulash over Dubarry cream with cured cheese shavings, made with GANADEMAD beef, Campo Real cheese from CASTELLANA DE GANADEROS, Oro Madrid extra virgin olive oil from ALMAZARA SANTIAGO APÓSTOL, and Castillo de Salvanés wine from RECESPAÑA (PDO VINOS DE MADRID).Prepared by the chefs of the Madarcos Hospitality School.
3:00 PM - 4:00 PM Showcooking of salted and smoked products by CASA SANTOÑA: Lacquered smoked eel with foie cream and caramelized apple in ponzu; and anchovy with fried brioche and grilled smoked butter.
4:00 PM - 5:00 PM Showcooking with organic products from Madrid certified by C.A.E.M., led by chef Eduardo Casquero, paired with a wine tasting from BODEGA ECOLÓGICA LUIS SAAVEDRA (PDO VINOS DE MADRID).
5:00 PM - 6:00 PM Showcooking by ALBE - LÁCTEAS DEL JARAMA, presented by chef Eduardo Casquero, featuring the following tapas: Ricotta with honey from MADRID MIEL, Fresh cheese with pickled mushrooms and OLEUM LAGUNA, Greek yogurt with organic vegetables.
6:00 PM - 7:00 PM CERVEZAS LA CIBELES celebrates its 15th anniversary, and its founder, David Castro, will lead an educational beer tasting just like competition judges do. Attendees will have the chance to taste LA CIBELES' latest creation, a West Coast IPA, among other selections.
TUESDAY, APRIL 8
10:00 AM - 11:00AM PRESENTATION OF EASTER DESSERTS IN MADRID'S PASTRY SHOPS. Organized by the Association of Artisan Pastry Entrepreneurs of Madrid (ASEMPAS).
11:00 AM - 12:00 PM Showcooking featuring dishes made with free-range eggs from GRANJAS VILLARREAL, along with a talk by Iván de Plademunt on the role of eggs during Holy Week.
12:00 PM - 1:00 PM Showcooking: "Same Product, Different Preparations" by ENCARNA GROUP (LA FINCA). Using cuts of beef that are traditionally considered less premium and less common in the kitchen, various preparations and presentations of well-known dishes such as steak tartare and carpaccio will be showcased.
1:00 PM - 2:00 PM ASEACAM presents the cocktail "YocomoMadrid", made with 100% Madrid-origin products, led by chef Miguel Ángel Mateos.
2:00 PM - 3:00 PM Presentation of a surprise new product from VERMUT ZARRO, led by Juan Carlos Muñoz, president of the Spanish Federation of Bartenders Associations (FABE).
3:00 PM - 4:00 PM Chickpea flan by LA GARBANCERA MADRILEÑA, prepared by chef Víctor Díaz, accompanied by a PDO VINOS DE MADRID wine from BODEGA VIRGEN DE LA POVEDA.
4:00 PM - 5:00 PM PDO ACEITE DE MADRID presents "From Olive Tree to Plate: Cooking for Health", featuring a live cooking demonstration by chef Xandra Luque, who will prepare a soaked sponge cake with toppings, using Valleherboso extra virgin olive oil from RECESPAÑA.
5:00 PM - 6:00 PM Presentation of LICORES TRAMPERO, including a tasting of their products and a whiskey tasting session.
6:00 PM - 7:00 PM SALYCOP showcooking by Ángel Espina: Fifth-range products as an ally in hospitality. Includes a potato salad tasting with a sauce prepared live.
WEDNESDAY, APRIL 9
10:00 AM - 1:30 PM 4th Official Tapas and Pinchos Championship of the Community of Madrid, organized by HOSTELERÍA DE MADRID.
1:30 PM - 2:30 PM Showcooking featuring Madrid-origin products from ROGUSA, led by chef Xandra Luque, who will prepare Madrid-style crispy pork ear tacos and two versions of tripe: stuffed tripe veils and chickpea omelet with tripe sauce.
2:30 PM - 3:30 PM Showcooking: Veal cheek "bikini" sandwich with mustard-honey vinaigrette and baby greens, by EUROAMBROSIAS. Wine pairing/tasting with Senda21 (100% Garnacha) wine from LAS MORADAS DE SAN MARTÍN winery, PDO VINOS DE MADRID.
3:30 PM - 4:00 PM CAFÉS GUILIS. Barista exhibition and presentation on "New Techniques and Trends in Coffee Today".
4:00 PM - 5:00 PM CHOCOLATES MAYKHEL presents a tasting of various 76% Bean-to-Bar chocolates, paired with VINOS JEROMÍN wines. Additionally, there will be a preparation and tasting of chocolate rocks with Madrid cheeses, paired with PDO VINOS DE MADRID wines.
5:00 PM - 6:00 PM "Raw Flavor", an innovative carpaccio presentation featuring turkey and Iberian pork, alongside the traditional beef carpaccio from MRM, led by chef Miguel Ángel Mateos.
6:00 PM - 7:00 PM Cocktail Masterclass featuring MEDINA Nuts, led by Juan Carlos Muñoz, president of the Spanish Federation of Bartenders Associations (FABE). In collaboration with VERMUT ZARRO, VINOS JEROMÍN, and CERVEZAS LA CIBELES.
THURSDAY, APRIL 10
10:00 AM - 11:00 AM Showcooking by ALBE - LÁCTEAS DEL JARAMA, led by chef Xandra Luque, who will prepare the following tapas: Cod with aged cheese and fresh spinach, duck saam with perorata and mint, and shallot stuffed with yogurt.
11:00 AM - 12:00 PM Showcooking by chef Miguel Ángel Mateos and María Lucas, featuring FRUTOS SECOS MEDINA.
12:00 PM - 1:00 PM Showcooking featuring DAPSA's recipe collection "En un pis pas", led by the house chef.
1:00 PM - 2:00 PM Showcooking by Xandra Luque, featuring CHOCOLATES MAYKHEL and MRM meats, paired with CERVEZAS LA CIBELES. The tapas to be prepared include: Pastrami with wine reduction and dark chocolate, Brined pork knuckle with chocolate sauce and spring onion, and Truffled chicken wonton lasagna with white chocolate shavings and pistachio.
2:00 PM - 3:00 PM Chef Roberto Capone prepares a veal mousse made with IGP CARNE SIERRA DE GUADARRAMA, recreating the essence of the Sierra's landscape (earth, mushrooms, herbs, fruits, etc.).
Full programme at the following link