Horeca Mallorca 2025 is committed to sustainability

The Horeca Mallorca 2025 fair, one of the most prominent events for the hospitality, catering, and restaurant sectors, will take place on 3, 4, and 5 February at the Velódrom Illes Balears (Palma Arena). With a focus on sustainability under the theme “Seeking Balance”, the eighth edition of the fair will once again bring together producers, distributors, and professionals to boost innovation, quality, and strategic connections in an increasingly competitive market.

Image from a previous edition of Horeca Mallorca.

This edition aims to surpass the success of 2024, which attracted more than 16,000 visitors. In addition to featuring 500 brands across 5,500 square metres of exhibition space, the 2025 edition will offer a dynamic platform with gastronomic competitions, live culinary activities, and spaces dedicated to training and emerging trends in Balearic gastronomy. Horeca Mallorca 2025 promises to be an essential meeting point for those looking to discover the latest trends, strengthen commercial alliances, and explore innovations that will shape the future of gastronomy and catering.

Highlight competitions at Horeca Mallorca 2025

Among the most anticipated competitions are the sixth edition of the Best Gourmet Tartare and the Best Gourmet Sandwich Contest, along with competitions dedicated to the Best Gourmet Pizza and Cooking with Popular Fish, now in their third edition. These competitions offer prizes of €500, giving participants a chance to showcase their talent and gain visibility.

The main stage, sponsored by the Consell de Mallorca, will also host demonstrations by renowned local and international chefs, blending culinary tradition and innovation. Meanwhile, the Sala Palma, sponsored by the Ajuntament de Palma, will feature talks, debates, and round tables addressing challenges and trends in the sector, covering key topics such as sustainability, technological innovation in kitchens, and professional training to boost growth and efficiency in hospitality.

Image from the presentation of Horeca Mallorca 2025. Photo: Consell de Mallorca.

The President of the Consell de Mallorca, Llorenç Galmés, highlighted the importance of the fair as a platform to promote local products and strengthen the island’s agri-food system. “The fair is a showcase of our gastronomic wealth, tradition, and innovation, and a commitment to sustainability and our roots,” he stated.

Meanwhile, Councillor Pilar Amate emphasised that the fair “allows us to showcase our extensive range of local products to hospitality and catering businesses in Mallorca and beyond,” which, she added, “will help to encourage the consumption of our excellent local products and other derivatives, made from native raw materials.”

The Horeca Baleares event goes beyond Mallorca, with the third edition in Menorca from 11 to 13 March and the fourth edition in Ibiza from 24 to 26 March.

Horeca Mallorca 2025 event schedule

Main Stage

Monday, 3 February 2025

11:00 – 13:00: Best Gourmet Tartare Competition. HORECA Baleares – 6th Edition.
13:00 – 14:00: Kike Bayano, Brand Ambassador Coca-Cola – Liquid Fusion.
14:00 – 14:30: Bernabé Caravotta, Grupo Vandal – Vegetarian Mediterranean-Japanese Cuisine.
14:30 – 15:00: Pablo Aranda, Restaurante El Olivo – Mediterranean Pine Nut Stew, Smoked Eel, and Truffle.
15:00 – 15:30: José Cortés, Finca Treurer – Mallorcan Olive Oil Without Complexes.
15:30 – 16:00: Marc Fosh, Restaurante Marc Fosh – Simply Mediterranean.
16:00 – 16:30: Bartolomé Arbona, Fornet de la Soca – Traditional Cooking with Pride.
16:30 – 17:00: Javier Hoebeck, Fusión 19 – Garden and Zero Project.
17:00 – 18:00: Jayson Guadarrama and Miguel Tacoronte, Cafés Novell – Quality Tasting.
18:00 – 19:00: Balearic Islands Bartenders Association. Using Local Products in Signature Cocktails.

Tuesday, 4 February 2025

10:30 – 11:30: L’Arancina – How to Make Arancino at Home.
11:30 – 12:00: Andreu Genestra, Restaurante Andreu Genestra – Extreme Mediterranean.
12:00 – 12:30: Andrés Benítez, Restaurante Botànic – Hotel Catering.
12:30 – 13:30: Tribute and Awards Ceremony.
13:30 – 14:00: Santi Taura, Restaurante Uvicenç – History of Gastronomy in Hotels.
14:00 – 16:00: Best Gourmet Sandwich Competition. HORECA Baleares – 6th Edition.
16:00 – 16:30: David Moreno, Restaurante Can Simoneta – No Such Thing as No.
16:30 – 17:00: Jordi Cantó, Hotel Sa Clastra – Culinary Roots and Market Roots.
17:00 – 18:00: Jayson Guadarrama and Miguel Tacoronte, Cafés Novell – Quality Tasting.
18:00 – 19:00: Balearic Islands Bartenders Association. Using Local Products in Signature Cocktails.

Wednesday, 5 February 2025

11:00 – 12:30: Popular Fish Cooking Competition. HORECA Baleares – 3rd Edition.
12:30 – 12:50: Gabriela, La Oliva – Little Pleasures in the Form of Alfajor.
12:50 – 13:20: Matías Pomar, Pastelerías Pomar – Over 120 Years of Craftsmanship and Quality.
13:20 – 13:40: Biel Vidal Carreras, Forn Ca Na Juanaineta – Gluten-Free Chocolate Textures.
13:40 – 14:00: Ariadna Salvador, Pastelería Ninumá – Creative Processes: Telling Stories in the Kitchen.
14:00 – 16:00: Best Gourmet Pizza Competition. HORECA Baleares – 3rd Edition.

Palma Room: Talks, Debates, and Round Tables

Monday, 3 February 2025

11:00 – 12:30: Great Masters: Street Level, Between Flour and Lard, led by Miquel Calent. Preserving Gastronomic Essence and Tradition While Keeping Up with Market Trends.
12:30 – 13:30: The Challenge of Generational Succession in Hospitality. Strategies for Continuing Iconic Businesses.
13:30 – 14:30: Gastronomic Communities: Promoting Craftsmanship and Sustainability, led by Vicky Sanglas (allthose.org).
14:30 – 15:30: Strategies to Optimise Resources and Maximise Productivity, led by Blanca Facundo, Expert in Revenue & Yield Management.

Tuesday, 4 February 2025

11:00 – 12:30: The Evolution of Palma’s Restaurant Scene: From a Traditional Past to a Promising Future, Combining Tradition, Innovation, and Authenticity, led by Alberto Garrido (Forn Projects).
12:30 – 13:30: The Modern Hotel Buffet: Impactful Marketing and Display to Captivate Customers, led by Noe Del Barrio.
13:30 – 14:15: Challenges in Gastro-Hotel Tourism. Strategies to Attract Discerning Clients.

Wednesday, 5 February 2025

11:00 – 12:30: Sustainable Restaurants: Recipes for Small and Large Businesses, led by Manuel Martínez Falcón.
12:30 – 13:30: Technology to Enhance Kitchen Performance, led by Giovani Romani (Chef Advisor, Rational AG).
13:30 – 14:00: Challenges in the Hospitality Sector: Training as a Key, addressing professional training and industry challenges.
14:00 – 14:30: Vegan Cuisine in Catering. New Trends and Market Demands.