THE TASTES OF GEORGIA PRESENT AT MADRID FUSIÓN ALIMENTOS DE ESPAÑA 2026, CELEBRATING THE UNION BETWEEN TRADITION AND THE AVANT-GARDE
The Georgia National Tourism Administration promotes a cuisine deeply rooted in the country’s traditions, territory, and cultural heritage. Vegetables and plant-based dishes, traditional preservation techniques, historical recipes, seasonality, and hospitality at the table make up a unique culinary identity, which is also reflected in the specialization of many restaurants dedicated to a single product or recipe, such as khachapuri or khinkali, the stars of Georgia’s presence at Madrid Fusión Alimentos de España for another year.
- During the conference, Georgia hosted three masterclasses exploring different aspects of its cuisine, such as khinkali, vegetables, spices, and traditional spirits. The last session focused on dough and the important role wheat plays in the country.
- On Wednesday 28, at midday, a wine tasting was held, comparing Georgian wines with Spanish ones. Later, chefs Guram Baghdoshvili, owner and chef of Karater (Portugal), and David Narimanishvili led a presentation on the evolution of Georgian cuisine on the MF Experience stage.
- Nino Kiltava, a Georgian restaurateur based in Madrid and owner of three restaurants in the city—Nunuka, Persimmons, and the recently opened K’era—was in charge of directing these showcookings, guiding visitors on a culinary journey that encompassed both traditional and contemporary Georgian cuisine.
Madrid, January 29, 2026. Georgia was once again present at Madrid Fusión Alimentos de España 2026, reaffirming its firm commitment to gastronomy. At this year’s event, it presented the country’s cuisine to visitors in a variety of formats, with three show cooking sessions held at its stand on the ground floor of Pavilion 14 at IFEMA. In addition, a presentation on Georgia’s gastronomic heritage and its evolution took place on the MF Experience stage.
“Georgia’s participation in Madrid Fusion Alimentos de España 2026 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 2026 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.
Madrid Fusión Alimentos de España has concluded its 24th edition, consolidating its position as the global meeting point of reference for gastronomy, bringing together more than 25,000 visitors from 61 countries and 1,722 conference attendees under one central premise: the role of the customer. With the participation of more than 300 speakers on six simultaneous stages, the congress transcended the traditional format to reaffirm itself as a platform for international dialogue, where figures such as Bruno Verjus, Pía León, and Aitor Zabala shared their views on cultural identity and the creative processes that define the future of the sector.
On Monday, January 26, khinkali, vegetables, and spices took center stage, while on Tuesday, January 27, the tasting session focused on the different types of dough commonly used in Georgian cuisine and the importance of wheat in this culinary tradition. Finally, on Wednesday, January 28, contemporary Georgia introduced attendees to Georgian wines and cocktails, paired with dishes that fall somewhere between Mediterranean and Middle Eastern cuisine.
On Monday, January 26, khinkali, vegetables, and spices took center stage, while on Tuesday, January 27, the tasting session focused on the different types of dough commonly used in Georgian cuisine and the importance of wheat in this culinary tradition. Finally, on Wednesday, January 28, a wine tasting was held and contemporary Georgia introduced attendees to cocktails, paired with dishes that fall somewhere between Mediterranean and Middle Eastern cuisine.
Georgian restaurateur Nino Kiltava, who has opened three restaurants inspired by her country’s cuisine (Nunuka, Persimmons, and K’era), was also present during the three days of Madrid Fusión Alimentos, reaffirming her goal of promoting Georgia’s gastronomic heritage abroad and guiding the public through the preparation of dough, the importance of wheat, traditional recipes, distillation techniques, and Mediterranean and Middle Eastern-inspired bites.
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, 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.
Georgian National Tourism Administration
gnta.ge
Vocento Gastronomía www.vocento.com/gastronomia
@madridfusion
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