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Meat & Fire fills Barcelona with embers, international chefs and music
Barcelona will smell of embers again this weekend. Meat & Fire 2026 arrives from 12 to 14 June at Moll de la Fusta, right in Port Vell, with a proposal that brings together some of the great international specialists in cooking over fire.
The festival is not limited to serving grilled meat. For three days, the public will be able to see how fire is worked live, discover ancestral cooking techniques, try unusual cuts and get closer to ways of cooking that go far beyond the classic barbecue.
This year’s edition will feature more than 30 grill masters from different countries. The names on the line-up include Mikel Viñaspre, from Sagardi; Hideki Matsuhisa, from Ikoya Izakaya; Joan Bagur, from Oaxaca Cuina Mexicana; Javier Brichetto, from Piantao; Germán Sitz, from La Carnicería; and Murat Deniz Temel, from Alaf Restaurant, among others.
Buenos Aires will play a special role as the guest city, a choice that fits with the cultural weight of Argentine asado and with the way the festival seeks to mix tradition, produce and spectacle. The presence of Latin American chefs reinforces that connection between fire, territory and gastronomic memory.
In addition to food stalls, Meat & Fire will include showcookings and masterclasses within the ticket price. It is one of the most attractive points for those who do not only want to eat, but to understand how a cut is chosen, how embers are controlled or how flavour changes according to the wood, smoke or cooking time.
The timetable also invites people to experience it as a long summer plan. The festival will open from 12:00 to 23:00, with the port as its setting and a mix of gastronomy, music and an outdoor atmosphere that may attract both foodies and groups of friends looking for a different plan in Barcelona.
The location at Moll de la Fusta is no coincidence. Port Vell is becoming established as one of the most active spaces on the city’s cultural and gastronomic agenda, with events that make use of the waterfront to attract local people and visitors.
Meat & Fire adds an experience that connects cooking, spectacle and urban space. It is not just a fair for meat lovers: it is a way of seeing how fire, one of the oldest gestures in cooking, continues to reinvent itself in a city that increasingly uses the port as a setting for major plans.