🍽️ Some events are best visited notebook in hand, and the Gastronomic Forum Barcelona is one of them. From 2 to 4 November, the Gran Via venue of Fira de Barcelona became the epicentre of Spain's culinary conversation, with 22,000 trade visitors and 450 exhibitors.
But beyond the figures, what really matters is what was seen and said in its aisles. At The Sun Places we wanted to go beyond a simple report: these are the five trends that, from our experience at the forum, will shape fine dining in 2027.
✨ Before we get started, a note: this edition's motto was "Revisiting tradition". It was not an empty slogan but the common thread of almost everything presented, discussed and cooked there. And that look at the past through 21st-century eyes is, in itself, the first major trend.
1. Tradition stops being a refuge and becomes a laboratory
For years, tradition was the place to return to when everything else failed. A safe haven. This edition made it clear that this has changed: tradition is no longer a destination but a starting point.
We saw it in the sessions on the Corpus de la Cuina Catalana, an inventory documenting recipes and knowledge passed down through generations. Above all, we saw it in how chefs used that legacy: not to repeat it, but to reinterpret it, much as restaurants such as Disfrutar have been doing for years.
Sofrito, that most basic and most Spanish of techniques, was the star of one of the most interesting talks. And there lay the key: the most traditional can also be the most innovative. You just have to know how to look at it.
2. The counter takes over from the tablecloth
If one image sums up the forum, it is that of a chef working at a counter, in full view of the diner, chatting as they cook.
The gastronomic counter is no longer a fad but a way of understanding the dining experience. Compared with the formality of the long tablecloth, it offers closeness, theatre and a more equal relationship. Diners stop being spectators and become part of the process, something Barcelona venues such as Bar Mut know well.
The forum recreated a real counter with chefs such as Albert Raurich (Dos Palillos), Martín Comamala (539 Plats Forts) and Joao Kather and Miguel de Aguilar (Tetsu) cooking and serving live. It was one of the busiest activities, and not by chance.
3. Generational change is no longer a threat, it is a reality
For years, the industry talked about generational change as a problem. In 2026, the conversation changed. The Talento Z symposium was one of the best-attended spaces at the forum, and not just out of curiosity.
There is genuine interest in understanding how the next generation thinks, manages and leads. Artificial intelligence, social media, talent retention and team wellbeing were among the topics on the table.
Most revealing of all: it was not about "adapting to young people" but about learning from them. Generational change is no longer seen as a threat but as an opportunity, and that is an important shift in mindset.
4. Produce takes centre stage again (but with a fresh perspective)
Among the new products presented by exhibitors were purple fig carpaccio, Angus cheek croquettes, truffle juice caviar, edible pearls, gold leaf and Castanyissa, a cured sausage with chestnuts.
At first glance it looks like a list of curiosities, but there is a pattern: they all start from something familiar and take it somewhere new. This is not innovation for its own sake, but innovation with roots, the same spirit you can feel every morning among the stalls of the Boqueria Market.
Produce is still king. But the king is no longer content just to reign: it wants to surprise, tell a story and create an experience.
5. Front of house steps into the spotlight (and takes the prize)
One of this edition's new features was the first Front of House Award (Premio Sala), which went to Marta Rombouts of Almarge Restaurant (Badalona).
It may seem a minor detail, but it is not. For decades, the gastronomic spotlight has been almost exclusively on the kitchen, while front of house was the invisible craft holding the experience together without the recognition it deserved.
In 2026 that changed: the forum dedicated specific sessions to front-of-house service and gave it its own award, in line with accolades such as the Barcelona Restauración Awards. Excellence in the dining room is not an add-on: it is an essential part of the gastronomic experience.
🗣️ A word from our CEO
Walking around the forum is a way of taking the pulse of what our guests will experience when they sit down to eat in Barcelona. This year two images stayed with me: the counter packed with people talking to the chefs, and a room full to bursting listening to young professionals explain how they want to work. For me, that is the future: cooking with roots, closeness and teams who enjoy what they do. It is exactly what we try to recommend to everyone who stays with us: less show and more honesty on the plate.
🌟 Barcelona, the best place to experience these trends
Tradition, innovation and, above all, the conversation between the two: that is where truly worthwhile experiences are born, and Barcelona is one of the best places to enjoy them.
Our luxury apartments in Barcelona are designed for those who want to be close to all of this: the trend-setting restaurants, the markets that supply the best chefs and neighbourhoods such as El Born, where much of the food scene is brewing. For a more local plan, don't miss the Gràcia Vermouth Route, and find more ideas in our guide to things to do in Barcelona.
And if you are interested in gastronomy as a driving force for the city, take a look at what the World Gastronomy Summit left behind.
📆 When is the next Gastronomic Forum Barcelona?
The next edition of the Gastronomic Forum Barcelona will take place from 25 to 27 October 2027, once again at the Gran Via venue. You can follow all the details on the forum's official website. We will be there, and so can you.
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