Alimentaria + Hostelco closes its 50th anniversary edition with record numbers: new features, activities, and highlights from the event

For an event to reach 50 years is no easy matter. It requires effort, coordination and an absolute commitment from visitors and companies, and Alimentaria + Hostelco has achieved it. For the past two editions, the two fairs (Alimentaria, on its 50th anniversary, and Hostelco, which previously existed separately) have joined forces, bringing together one of the largest exhibitions in the food, beverages, foodservice and hospitality-equipment industry.

A total of seven pavilions, activities, a quantity of products, the world’s best chefs and renowned hospitality professionals have come together at this fair at Fira de Barcelona, from 23 to 26 March. Although on the first day, even with the institutional visit by King Felipe VI, it was not full, it did reach full capacity on the remaining days.

The final figures record a total of 109,600 professional visitors, 25% of them international, from 120 countries; more than 3,300 exhibiting companies, 1,200 from 70 countries. It is the 50th edition and also the most international: participating foreign companies were 30% higher than at the 2024 edition, with a 40% increase in exhibition area devoted to international presence.

Dishes by Michelin-starred chefs

The central activities of Alimentaria + Hostelco were led by demonstrations by Michelin-starred chefs. One example was the chefs from Disfrutar***, Oriol Castro, Mateu Casañas and Eduard Xatruch, who revealed the latest developments at their restaurant.

According to Oriol Castro, it is always possible to be creative when working with vegetables, a product that seems simple, but whose difficulty lies precisely in that, in adding value to what seems easiest. “Ultimately, at Disfrutar we want there to be play, emotion and something more behind every dish.”

One of the activities that attracted the greatest number of visitors was the showcooking by Albert Adrià, of Enigma**, who cooked hare and lamprey, two seasonal products whose most interesting particularity is their blood. “The customer must be taught that haute cuisine has produce. Gone are those years when it was associated with water, powders and aromas.”

Chef Fran Agudo, from the Montbar** restaurant, explained in his talk the journey from a neighbourhood bar to obtaining two stars; while chef Paco Pérez, from Miramar**, gave a sea-and-mountain showcooking demonstration.

Protein, vegetables and some other crazy ideas among the products presented

Alimentaria + Hostelco is a centre of innovation. The fair reveals developments that will shape food and catering from now on. Individual formats (because families are becoming smaller), protein foods, the turn towards plant-based products and the commitment to sustainability were among the innovations.

The Innoval awards were also announced, recognising the best products launched between April 2024 (from the last edition of the fair) and March 2026, in the Canal Retail, Horeca, Impulso, Tendencias, Distribuidor and Producto categories. These included a range of alcohol-free mocktails made with sparkling water, juices and botanical extracts; frozen mini churros filled with Nocilla; crisps made solely from dehydrated egg white using technology that preserves their nutritional value; Pintura de Gamba by Caviaroli for its Mediterranean red-prawn emulsion, which acts as a sauce, dressing and decorative element with intense sea flavour; Xocoxips chocolate-coated crisps, among others.

Defining a new restaurant concept

Restaurants are adapting to final consumers. For now, spending outside the home in Spain is high, but it may fall because of the impact of rising prices: less and less is spent when eating in a restaurant.

Immediate consumption and fast food are growing, especially among younger people, as are takeaway, the increase in premium drinks (consumers want to know which brand they are drinking) and eating lunch and dinner also at bakery & coffee establishments, all of which shape the sector.

At Alimentaria, robots that are being incorporated into restaurants to serve were seen. Although they do not replace staff, they will become established for more mechanical tasks.

Food in care homes, hospitals and schools must change

During the fair, congresses were also organised, such as the collective catering congress, something increasingly important because the progressive ageing of the population is redefining food in care homes for older people.

In general, the aim is a food model that covers nutritional needs, complies with food-safety regulations, but is above all experiential. In hospitals, a more balanced, safe offering adapted to the needs of patients and residents is fundamental, with a greater presence of fresh food, a reduction in ultra-processed products and control of fats, salt and sugars, as well as adapting diets to clinical and sustainability criteria.

Awards, special sessions and more

In addition to the Innoval awards and the Horeca Awards, the fair brought together other prizes that elevate the sector. This was the case with the final of the best pizzaiolo competition, which in Italy is already an established contest and is reaching its fourth edition, with more than 2,000 participating pizzaiolos. In Spain, the contest organised three semi-finals, producing nine finalists who made Margherita pizzas every 20 minutes and demonstrated their technique, creativity and command of the product. The winner was Daniele Conte, from La Dolce Vita pizzeria in Valencia, who took the Dallagiovanna Pizza Ambassador title in Spain at the Valco Iberia stand.

The best Chef and Waiter of the Year 2026 were also announced. A woman (the only finalist in this edition), Paula Gutiérrez of Tayta Restaurante* in Salamanca, was the winner as chef, while Javier Gil of Gaytán* restaurant in Madrid took the title of waiter of the year.

Live, the event unfolded over more than 8 hours, with a variety of activities and talks.

Alimentaria + Hostelco remains the best showcase for the sector, to discover the best product, taste it and energise MICE at fira Barcelona, which helps the city grow further.