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Under the concept "Spain one bite at a timeThe conference proposed an experiential journey through different ways of understanding contemporary gastronomy, bringing together product, territory and creativity as key elements in the construction of the Spanish tourist proposal.
The event was articulated around three gastronomic experiences designed by leading figures in the sector, members of SIE, who not only showed culinary proposals, but also different ways of understanding how to build a high-value tourism experience today.
It proposed a tour to highlight the diversity of its gastronomic offer as an essential part of the destination's experience. Through a walk through its different spaces, the proposal showed how gastronomy can function as the guiding thread of a coherent tourism project, where every detail responds to the same identity.
He opted for a more strategic reading, using gastronomy as a meeting point between cultures. The collaboration between the TAKUMI restaurant and Casa Pablo's fortified sherry wines not only offered a unique pairing, but also reflected a growing trend in high-end destinations.
It introduced an approach focused on the creative process. Far from presenting a final result, the experience allowed attendees to delve into the "making of" a gastronomic event, showing how concepts such as narrative, aesthetics and product are integrated to build memorable experiences.
Beyond the culinary proposal, attendees also had the opportunity to discover the history of Galería Canalejas, also a member of SIE, one of the most emblematic spaces in Madrid, reinforcing the link between heritage, experience and lifestyle.
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