Sustainability, exotic food and Ibizan flavours on stage at Horeca Baleares Ibiza

One of the biggest attractions of Horeca Baleares Ibiza are the conferences offered on the main stage. During the three days of the fair, different chefs will offer their particular vision of certain recipes or culinary styles. A forum to share knowledge in which sustainability will once again be the protagonist in several of the presentations.

Day 1: Monday 26 February

'Horeca, an increasingly sustainable sector' is precisely the title of the presentation that will open the fair today at eleven in the morning with the CEO of La Alacena del Gourmet Ibiza, Charo Val. The gerret and its artisanal fishing will star in the second session, which comes from the Isidor Macabich institute, while the third to take the stage will be Álvaro Sanz, chef of Es Tragón and first chef on the island to achieve the Michelin Green Star.

A dessert workshop by Cristina, from Raíces de Ibiza, will precede 'Hostelería por el clima', organized by Coca Cola, sponsor of the event. And to end the morning, Coca Cola's grand ambassador, Kike Bayano, will talk about 'Liquid Fusion'. At four in the afternoon Sheila Castells from Island Hospitality will offer her version of carrot cake, just before Nicolás Santos, from Es Mercat Ibiza, offer the keys to making your island cheesecake.

Presentations for Tuesday, February 27

The activity continues tomorrow Tuesday with David Bustos, from Can Domo, who will take the stage at eleven in the morning, and the session of the Sa Serra institute 'Del carnival to Lent: traditional Ibizan cuisine'. Joan Costa, Alberto Morillo and Loredano Morillo will be the next to give their presentation, just before the ‘Arroces gamberros: marisco e ibizanco’ from Gastronomía Gamberra. And the morning presentation session will end with Jonathan Santiesteban, from the Pacha restaurant, who will talk about 'Sustainability and the least possible waste'.

At four in the afternoon, Toni Torres Torres, from Gastro Boat, will talk about sea cuisine and, more specifically, bullit de peix. Afterwards, José Miguel Bonet, from the Es Ventall restaurant, will offer the keys to traditional Ibizan gastronomy of the 21st century.

Last session, Wednesday, February 28

The last session, on Wednesday, will start at eleven in the morning with Clara Rodríguez, who will talk about gastronomic marketing. Then chef Roberto Sihuay from La Cantina Canalla will arrive, who will offer his vision of Peruvian cuisine. Iker Llona, from The Standard Ibiza will arrive next with 'Mexican Tapas', preceding David Tapia Vega, who will address exotic cuisine.

'Local products with nods to cuisines from around the world' is the title of the presentation by Antonio and Álvaro, from Kinana, at one in the afternoon. Half an hour later, Stefano Cossignani, from Pizza School, will close the round of presentations.

Source: Diario de Ibiza