Sabor Granada, the institutional brand of the Granada Provincial Council, will be present at the latest edition of the Salón Gourmets, showcasing the quality and variety of the region’s food products to visitors.
From subtropical produce to typical high-mountain fare, something that sets them apart from other regions. Currently, more than 350 companies are participating in this project, which supports Granada’s agri-food industry as well as local producers, businesses and establishments in the hospitality, catering and tourist accommodation sectors.
Programme:
10:00–11:00 Enclave Granada: a culinary journey.
Lola Marín – Damasqueros Restaurant.
Wine to be tasted: Finca los Horcajos (Bodega Haza del Lino) White wine.
Tapas to be tasted: Motril red mullet and broad beans / San Pascual pork, cashew nuts and ras el hanout.
Born in Granada, she knew from childhood that her calling was cooking. After completing her studies in Technical Architecture, she began hercomprehensive training at the Hurtado deMendoza catering college in Granada and at the prestigious Luis Irizar cooking school in SanSebastián. She honed her skills in the kitchens of the country’s leading chefs: Martín Berasategui,Pedro Subijana, Arzak, the Galician chef Toñi Vicente and a number ofMichelin-starred establishments. Twelve years ago, she opened her own restaurant in Granadato showcase her highly personal vision of gastronomy to the world, with acommitment to traditional cuisine that is, at the same time, surprising, andwhere simplicity, delicacy and good taste take precedence.
11:00 – 12:00 The Flavours of Granada: From the Coast to the Vega.
Juan Pedro Ortiz – Trescero Restaurant.
Wine to be tasted: Impía (Bodegas Vilaplana) White wine.
Tapas to be tasted: Plain prawns, onion cream and maimones broth.
Fried courgette with chard purée and foam made from its glaze. His career is outstanding: he trained at La Costa in El Ejido alongside José Álvarez, one of the country’s leading culinary figures. He went on to continue his career in Madrid with Quique Dacosta, taking part in the opening of the Ritz Hotel and forming part of the team during a period recognised by Michelin. He then returned to Granada with the aim of establishing his own style of cuisine, connected to the produce, the landscape and the identity of his homeland. Since December 2025, he has been at the helm of the kitchens at Trescero.
Periko Ortega. Nervio Restaurant by Periko Ortega.
Wine to be tasted: Zacatín on lees (Bodegas Fontedei) White wine.
Tapas to be tasted: Remojón from Granada / Asparagus from Huétor Tájar “esparragaos” 2.
Periko Ortega, whose family has roots in gastronomy and olive oil, trained in Córdoba and worked in renowned establishments in Mallorca, Málaga andthe Basque Country. He has built a solid career as a chef and pastry chef, taking part in Michelin-starred projects and running prestigious kitchens. In 2014, he opened his restaurant ReComiendo, which has received numerous national and international accolades, including Travellers’ Choice awards, a Repsol Sun and, in 2025, its first Michelin star. That same year, he launched the Nervio Bistró project at the Hotel Meliá Granada, establishing a concept that combines technique, creativity and a connection to the local environment.
12:00 - 13:00 The essence of Granada in the kitchen.
Javier Feixas. Ruta del Azafrán Restaurant.
Wine to be tasted: Muñana 1188 Syrah (Bodegas Muñana) Red wine.
Tapas to be tasted: Segureño lamb steak tartare / La Vega and the lamb.
Born in the heart of Granada, Javier Feixas is a chef who has managed to strike a balance between tradition and creativity. His cuisine is rooted in respect for Andalusian recipes, which he reinterprets with a contemporary twist, as demonstrated in dishes such as the prawn salad or the pastela moruna, two Granada classics he has made his own.
13:00 - 14:00 Roots and flavours of Granada.
Raúl Sierra. Atelier Casa de Comidas Restaurant.
Wine to taste: Alissma (Bodegas Calvante) White wine.
Tapas to taste: Motril prawns, tomato gelée, citrus caviar and spring herb oil / Gurullos stew and pajuna beef tongue with aerated Thermidor sauce.
After working as head chef at various establishments, Raúl Sierra embarked on a new professional challenge in Belgium, where he added new ingredients to his ‘cuisine of memory’, which he now showcases in a highly personal style of cooking. In 2017 he returned once again to Granada, where he opened Atelier, his eatery (at its former location on Callejón del Ángel); it was in 2020 that he moved to larger premises, much to the delight of his loyal clientele.