{"id":173003,"date":"2023-01-26T12:06:11","date_gmt":"2023-01-26T11:06:11","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=173003"},"modified":"2023-01-26T12:11:23","modified_gmt":"2023-01-26T11:11:23","slug":"madrid-fusion-closure-21-edition-with-record","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/madrid-fusion-closure-21-edition-with-record\/","title":{"rendered":"Madrid Fusi\u00f3n closes its 21st edition with record figures"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

Madrid Fusi\u00f3n 2023 ended in style. After three intense days, its 21st edition closed in style with record figures. Its reception was spectacular with 21,106 visitors, 25% more than in 2022<\/strong>. In addition, there were also more congress participants, 1,771 and 708 young people from hotel and catering schools, and more journalists, a total of 1,216. It is clear that the sector is more alive than ever and continues to be able to excite and surprise.<\/p>\n\n\n\n

The last day was also a complete cocktail party, where Javier Rivero and Gorka Rico became the revelation chefs of 2023<\/strong>. From their small restaurant Ama Taberna (Guip\u00fazcoa), they are promoting the eating habits of the old Basque farmhouses. For their part, Rodrigo de la Calle and Diana D\u00edaz<\/strong>, his head chef at El Invernadero (Madrid), staged on stage the creative symbiosis with which they manage to extol the vegetable world through a lot of research and, above all, as Diana said, with “method, control and order”.<\/p>\n\n\n\n

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A post shared by Madrid Fusi\u00f3n (@madridfusion)<\/a><\/p><\/div><\/blockquote>