IN RESIDENCE SESSIONS BY RIOJA CELEBRATES ITS 10TH ANNIVERSARY WITH A JOURNEY BETWEEN ASIA AND LATIN AMERICA IN THIS 2026 EDITION
To mark the tenth anniversary of the In Residence culinary initiative, the Rioja Qualified Designation of Origin is once again transforming Madrid into a meeting point for wine and international fine dining, with three sessions showcasing some of the most exciting culinary scenes of the moment. The series will kick off in June with Kinsan, the project by chef Shinichiro Matsuki (Japan), and will conclude in October with El Chato, the restaurant run by Álvaro Clavijo (Colombia), currently ranked number one in Latin America. The third session, whose protagonist will be announced in the coming weeks, will round off this edition.
- In Residence Sessions by Rioja celebrates its tenth anniversary, having established itself as one of Madrid’s leading gastronomic platforms, bringing together international chefs in a pop-up format to explore the dialogue between the quality and diversity of the Designation´s wines and the evolution of global fine dining.
- The 2026 edition focuses on Asia and Latin America through three gastronomic residencies at Semilla Food Studio. The series will kick off from 24 to 28 June with Kinsan, the project led by Shinichiro Matsuki, the sixth generation of a family dedicated to Japanese cuisine, and will culminate from 21 to 25 October with El Chato (Bogotá), Álvaro Clavijo’s restaurant, currently considered the best of Latin America.
- The project, supported by DOCa Rioja and promoted by Mateo&Co, reinforces the versatility and excellence of Rioja wines as a gastronomic thread, consolidating Madrid as an international meeting point for cuisine, territory and produce.
- Reservations can be made via the website inresidence.es.
- The price of the menu for the first session, Kinsan, will be 90 euros, including wine pairing.
Madrid, 8th of June 2026 – Ten years ago, the In Residence initiative was inaugurated with a simple idea: to bring unique cuisines and culinary experiences to Madrid for a few days – experiences that could otherwise only be enjoyed by travelling. The project, launched by Mateo&Co and supported by the Rioja Qualified Designation of Origin (DOCa), has established itself as one of the most eagerly awaited events on the capital’s gastronomic calendar, bringing together international chefs in a pop-up format, a temporary restaurant concept available for just a few days. For this tenth anniversary, In Residence Sessions by Rioja turns its attention to two of the regions that have gained the most prominence in gastronomic rankings, forums and discussions in recent years: Asia and Latin America. This edition will feature offerings from Japan and Colombia, as well as a third session whose protagonist will be announced in the coming weeks, and all three will be paired with a carefully selected range of Rioja wines, different for each session, to further enhance the exquisite dishes and the overall experience. The regions chosen for this year’s sessions account for a significant part of the international culinary evolution, driven by cuisines rooted in local produce, cultural heritage and a contemporary understanding of the region.
The programme kicks off from the 24th to the 28th of June with Kinsan, from Tokyo. Led by chef Shinichiro Matsuki, the sixth generation of a family dedicated to Japanese cuisine, the project boasts over 150 years of history and will arrive in Madrid just a few months before its opening in the city. Their participation at In Residence will serve as a sort of international pre-opening, featuring cuisine deeply rooted in Japanese tradition and a focus on the ingredients. In this first session, the wine pairing will feature a selection of red, white, rosé and sparkling wines from the DOCa Rioja
In Madrid, Kinsan will be working with eel sourced from a Valencian company specialised in the responsible distribution of this product. This traceability allows the Japanese tradition of unagi to be approached through identified origins, measured use and respect for this raw ingredient.
The event will conclude from the 21st to the 25th of October with El Chato (Bogotá), the project by chef Álvaro Clavijo, currently recognised as the best restaurant in Latin America according to Latin America’s 50 Best Restaurants. His approach is rooted in Colombian produce and recipes to create a contemporary cuisine that has established him as one of the region’s leading figures. The third session, which will complete the 2026 cycle of In Residence by Rioja, will be announced presently.
In this context, the DOCa Rioja is joining the project for the third consecutive year with an initiative that fosters a dialogue between a designation of origin that is both historic and avant-garde, and contemporary fine dining through chefs who share an elegant yet daring approach to their craft, articulated through a universal language: that of Rioja wines, Spain’s first Designation of Origin and the most international, present in 139 countries. The diversity of styles, the gastronomic flexibility, the history of this Designation and its non-conformist and innovative spirit have enabled Rioja to find a natural place on tables that are increasingly open to new codes, flavours and techniques. The In Residence Sessions have, in fact, become the perfect setting to put that versatility to the test. Indeed, over the past three years, the DOCa Rioja has supported and elevated culinary offerings from countries such as Denmark, the United Kingdom, Italy and the United States, paying tribute to cuisines as diverse as Filipino, traditional and organic.
Semilla Food Studio in Madrid will once again host these international residencies throughout the year. The prices for each session will be published on the In Residence website.
BOOKINGS HERE: inresidence.es
In Residence Sessions 2026
JAPAN
Kinsan, Tokyo
Chef Shinichiro Matsuki
24 – 28th of June 2026
PRICE OF THE MENU: 90€ (INCLUDES WINE PAIRING)
COLOMBIA
El Chato, Bogotá
Chef Álvaro Clavijo
Currently ranked as the Best Restaurant in Latin America by The World’s 50 Best Restaurants.
21 – 25th of October 2026
Schedules, prices and reservations
Please check the website for details in each case.
Social Networks
Location
Semilla Food Studio (C. de José Ortega y Gasset, 67, Mezzanine level (right), Salamanca, Madrid)
About the restaurants and chefs taking part in In Residence Sessions by Rioja in 2026
Shinichiro Matsuki, Kinsan (Tokyo, Japan)
Kinsan Nihonbashi is a small restaurant located in the heart of Tokyo, born as an almost hidden space that only those who know its history and its approach to gastronomy can reach. With over 150 years of trajectory and six generations of the same family dedicated to cooking, the restaurant represents one of the purest expressions of traditional Japanese cuisine, where continuity, craftsmanship and respect for the product are an essential part of its identity.
Chef Shinichiro Matsuki, currently at the head of the restaurant, is the sixth generation of this family of chefs. His work carries on the family legacy with a philosophy rooted in preserving traditional techniques and passing on the culinary expertise that has defined the establishment for over a century and a half.
Eel (unagi) is at the heart of its culinary offering and the dish that has defined the restaurant’s identity for decades. Its preparation follows a meticulous process that includes steaming, successive glazing with a secret sauce passed down through the generations, and grilling over charcoal to achieve the perfect balance of texture and flavour.
Alongside this star ingredient, the restaurant keeps alive a classic and refined Japanese cuisine featuring dishes such as Japanese omelette (umaki), clarified dashi and tempura, reflecting a culinary tradition where apparent simplicity conceals enormous technical complexity and a deep respect for the raw ingredients.
Álvaro Clavijo, El Chato (Bogotá, Colombia)
El Chato is a restaurant in Bogotá that has established itself as one of the leading names in contemporary Colombian cuisine and is currently ranked number one in Latin America, thanks to a concept that reinterprets the region’s culinary heritage through a modern, precise lens that is deeply connected with local produce.
The project, founded by chef Álvaro Clavijo in 2017, was conceived with the aim of elevating Colombian cuisine without losing its identity, drawing on indigenous ingredients, local producers and contemporary techniques that engage with tradition from a modern perspective. The concept revolves around constantly evolving tasting menus, where heat, fermentation, slow cooking and respect for the ingredients are fundamental pillars, as detailed in the restaurant’s philosophy.
Álvaro Clavijo, born in Bogotá, developed his international career at leading culinary schools and kitchens such as the Hofmann School of Hospitality in Barcelona and Le Cordon Bleu in Paris, as well as training in haute cuisine restaurants in cities including Paris, New York and Copenhagen. This experience has been key to developing his own culinary language, where the techniques acquired abroad are put at the service of a deeply Colombian narrative.
El Chato defines itself as a cuisine centred on ingredients, the local region and constant exploration, where each dish seeks to reinterpret local flavours through a contemporary lens. The restaurant, frequented by both local and international diners, has become one of the most influential venues on the Latin American gastronomic scene, cementing Bogotá’s status as one of the key cities on the new global culinary map.
About IN Residence by Rioja
After eight editions, #InResidencebyRioja once again turns Madrid into a meeting point for lovers of fine dining. Below, we share the previous editions and the participating chefs:
- 2025
#PAZInResidenecbyRioja, Poul Andrias Ziska, owner and founder of restaurant PAZ in the Faroe Islands, Denmark.
#SantoPalatoInResidencebyRioja, Sarah Cicolini, owner and founder of restaurant Santo Palato in Rome
#LeDoyennénResidencebyRioja, James Henry, co-founder of Le Doyenné in France
- 2024
#KadeauInResidenecbyRioja, Nicolai Nørregaard, owner and co-founder of restaurant Kadeau, with two locations in Denmark.
#OsipInResidencebyRioja, Merlin Labron-Johnson, chef at Osip in Somerset.
#KasamaInResidencebyRioja, chefs at Kasama in Chicago, the first Filipino restaurant in the world to be awarded a Michelin star.
#IvanRamenInResidence, chef and owner of Ivan Ramen, New York’s best ramen bar.
- 2023
#Jakob&EthelInResidence, head chefs at the legendary restaurant Faviken (Sweden) until its closure and at Klosterle (Austria).
- 2022
#BoragóInResidence, World’s Most Sustainable Restaurant in 2021, Latin America’s Most Sustainable Restaurant in 2018, No. 4 in Latin America in 2018 and No. 29 in the World in 2023 according to The World’s 50 Best Restaurants.
- 2019
#HisaFrankoInResidence, 2 Michelin stars, World’s Best Female Chef in 2017 by The World’s 50 Best Restaurants and number 21 on this year’s overall list.
- 2018
#MirazurInResidence, with 3 Michelin stars, by chef Mauro Colagreco, currently ranked number one as the world’s best restaurant according to The World’s 50 Best.
#CasaMarcialInResidence, with the Spanish chef Nacho Manzano, holder of 2 Michelin stars.
- 2017
#ColombiaInResidence, featuring the top 4 Colombian chefs from the 2017 Latin America’s 50 Best list.
- 2016
#AlineaMadrid, with 3 Michelin stars, by the American chef Grant Achatz.
About the DOCa Rioja
Rioja, Spain’s oldest Qualified Designation of Origin, dating back to 1925, and the first to receive Qualified status in 1991, stands as one of the world’s Designations of Origin offering the greatest guarantees regarding the quality and authenticity of its wines, thanks to the stringent regulations and self-regulation implemented by its Regulatory Council. This, combined with its pioneering spirit and its commitment to innovation and sustainability, has been key to achieving the leading position that Rioja wines hold in the market, both nationally and internationally. Rioja accounts for over 40% of the value of wines with a Designation of Origin in Spain and is present in 136 countries.
With over 66,000 hectares, the DOCa Rioja comprises three areas with distinct viticultural characteristics – Rioja Alta, Rioja Alavesa and Rioja Oriental – spanning 144 municipalities within the Designation, with 600 wineries and over 13,000 winegrowers. This diversity ensures a wide range of wine styles, highlighting the region’s unique character and variety, whilst always guaranteeing the highest quality.
Organized by Mateo&Co
Founded in 2000, Mateo&Co is an agency specialized in strategic marketing and communications that develops brand and communications strategies for some of the best-known companies in the world of gastronomy, food and drink. As a driving force behind new chefs and premium gastronomic projects, it has established itself as Spain’s first strategic consulting firm for gastronomic branding, marketing and communications.
Working with chefs on their personal brand development, internationalisation, restaurant businesses and concepts. Working with restaurants, from concept to branding, optimising their resources, client portfolio and public relations; or working with major brands seeking to position themselves within the gastronomy sector and explore this territory.
Mateo&Co creates food brands, from branding and packaging to channel activation. It also represents and organises major national and international gastronomic events, collaborating with prestigious brands such as Michelin Spain, the Institute of Masters of Wine, The World’s 50 Best Restaurants and the International Wine Challenge. Among its own projects are MadrEAT, Spain’s first street food market, and the #InResidence project.
Since October 2020, Mateo&Co has been part of Vocento, Spain’s leading media group, which also includes Vocento Gastronomía—a division that brings together Spain’s leading food-related events companies (GSR) and some of the best-known brands in the gastronomic conferences and events sector (including Madrid Fusión and San Sebastián Gastronomika, amongst others).
PICTURES IN THIS LINK
COMMUNICATION CONTACT
Belén Lozada – belenl@mateoandco.es – +34 644 12 16 45