GEORGIAN GASTRONOMY IN MADRID FUSIÓN ALIMENTOS DE ESPAÑA 2026: PRESERVING TRADITION AND TRANSFORMING IT INTO AVANT-GARDE THROUGH THREE SHOWCOOKING SESSIONS AND THE PRESENTATION ON THE EVOLUTION OF GEORGIAN CUISINE

 

The Georgian National Tourism Administration is committed to showcasing the country’s gastronomy, which remains deeply rooted in tradition and heritage, and maintains a natural connection with the land. Core elements of Georgia’s culinary identity include vegetables and plant-based dishes, traditional preservation techniques, popular and historical recipes, seasonality, hospitality at the table, and even culinary specialisation -restaurants serving a single product or traditional recipe that have become successful worldwide-. Cities are filled with places serving only khachapuri or khinkali, and this is what Georgia has been showcasing at Madrid Fusión for several years.

• Each day at 2 pm in the Georgia stand cooking space at Madrid Fusión Alimentos de España 2026, Georgia will host a masterclass exploring various aspects of its cuisine, including khinkali, vegetables, spices, and traditional distillates. One session will focus on doughs and the important role that wheat plays in the country.
• On Wednesday 28 at 2:35 pm a presentation on the evolution of Georgian cuisine will take place at the MF Experience Stage held by Chefs Guram Baghdoshvili and Davit Narimanishvili.
• Nino Kiltava, a Georgian restaurateur based in Madrid who owns three restaurants in the city – Nunuka, Persimmons and the recently opened K’era – will lead these showcookings, guiding visitors on a culinary journey spanning traditional and contemporary Georgian cuisine.

 

Madrid, January 22nd, 2026. Georgia returns to Madrid Fusión Alimentos de España 2026, reaffirming its strong commitment to gastronomy. At the 2026 event, it will present the country’s cuisine to visitors in various formats across three showcooking sessions held in its space on the ground floor of Hall 14 at IFEMA. Also, a presentation on Georgian gastronomic heritage and its evolution will take place at the MF Experience Stage.

“Georgia’s participation in Madrid Fusion Alimentos de España for the third time is both an honor and a great opportunity for our country. This platform allows us not only to present Georgian gastronomy, but to share our identity, traditions, and centuries-old wine and culinary heritage with global gastronomic communities. Madrid Fusion Alimentos de España is one of the world’s most influential gastronomic platforms, bringing together top chefs, industry leaders, media, and opinion-makers, making it a highly valuable opportunity to present Georgia as an authentic and attractive gastronomy destination. We are happy to build meaningful partnerships and introduce audiences to Georgia’s exceptional flavors, hospitality, and culture, turning gastronomy into a powerful ambassador of the country”, affirms Maia Omiadze, Head of Georgian National Tourism Administration

On Monday 26 January, khinkali, vegetables and spices will take centre stage, while on Tuesday 27 January, the tasting session will focus on the different types of dough commonly used in Georgian cuisine and the importance of wheat in this culinary tradition. Finally, on Wednesday 28 January, contemporary Georgia will introduce attendees to Georgian cocktails paired with dishes that sit between Mediterranean and Middle Eastern cuisines. 

Later that day, a presentation will take place on the MF Experience Stage. During this talk, a special video dedicated to Georgia’s endemic wheat varieties, recognized by UNESCO in 2025 will be displayed. These wheat varieties, unique to Georgia, are gluten-free and played a fundamental role in the evolution of humanity. Chef Guram Baghdoshvili, owner of Karater restaurant in Lisbon and Chveni in Tbilisi, is a perfect example of Georgian gastronomy showcased abroad. Alongside chef Davit Narimanishvili, he will lead a cooking demonstration preparing two dishes made with wheat dough stuffed with meat. Together, they will explore the richness and evolution of Georgian flavors and techniques and how ancient culinary heritage is being adapted to a contemporary restaurant context while preserving authenticity, identity, and cultural roots. 

Georgia: Where East Meets West

At the crossroads of Europe and Asia lies Georgia—a country where Western and Eastern worlds converge in a rich tapestry of culture, history, and flavor. Set in the heart of the Caucasus and naturally framed by the Black Sea and towering mountains, Georgia has long been a bridge between civilizations.

Once a vital stop along the Silk Road, Georgia became a meeting point for traders, travelers, and empires. This legacy lives on most vividly in its cuisine. Influenced by Persian, Greek, and Byzantine traditions, Georgian gastronomy is a bold fusion shaped by centuries of cultural exchange.

While Georgia may have been a smaller player on the Silk Road than some of its neighbors, it emerged with something rare: extraordinary culinary diversity. Each region tells its own story through food and wine, creating an experience that is both ancient and contemporary.

Today, Georgia invites the world to discover a destination where cultures connect, flavors intersect, and history is tasted at every table—a true melting pot of the Silk Road and a crossroads like no other.

Colour and Warmth in Georgian Culinary Culture

Tables overflowing with local products, exotic fruits and aromatic scents; a cuisine rich in colours and flavours that brings people together around meals, connecting with neighbouring cultures. These products bring a unique vibrancy to Georgian cuisine, reflected as well in the country’s local markets, known for their unmatched diversity, freshness and quality.

Aromatic spices, dried fruits, pomegranates and herbs appear in dishes such as kharcho, a beef and walnut stew with Persian roots, while olives, cheeses and flatbreads evoke Byzantium and Greece.

Ferments, pickles and herbs draw parallels with other Caucasian cuisines.

Three showcooking sessions, three facets of Georgian cuisine

All of this culinary identity will be showcased at Georgia’s stand at Madrid Fusión Alimentos de España, with three showcooking sessions and a display of local produce. This offers a glimpse into a country with a rich variety of plant-based ingredients and a long-standing tradition of bread making.

Nino Kiltava, a Georgian restaurateur based in Madrid, has opened three restaurants inspired by her country’s cuisine, bridging Spanish and Georgian cultures: Nunuka, Persimmons and K’era. She aims to share Georgia’s gastronomic heritage abroad by guiding audiences through dough-making, the importance of wheat, traditional recipes, distillation techniques, and Mediterranean and Middle Eastern-inspired bites.

GEORGIA SHOWCOOKINGS  LINE-UP

AT MADRID FUSIÓN ALIMENTOS DE ESPAÑA 2026

Georgia stand

MF1C16, ground floor, Hall 14, IFEMA

 

Monday, 26 January

2 pm

Khinkali, vegetables and spices.

Tuesday, 27 January

2pm

Doughs and the importance of wheat in Georgia.

Wednesday, 28 January

2pm

Georgian cocktails with Mediterranean and Middle Eastern-inspired bites.

PRESENTATION: “From Root to Present: Wheat in Georgian Cuisine.

 How to Reinterpret Tradition Without Losing Identity.” 

MF Experience Stage

Wednesday, 28 January

2:35pm

 

>>Images at this link<<

Georgian National Tourism Administration   

gnta.ge

Vocento Gastronomía www.vocento.com/gastronomia

@madridfusion 

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