The Girona Gastronomic Forum 2026 will host the fifth edition of the “Best Steak Tartar” competition, a classic event. Participants, exclusively from the Girona region, will showcase their skills by preparing the dish live in front of a professional jury selected by the organization and a public jury. Evaluation will consider factors such as visual appearance, cutting technique, taste and aroma, the meat’s aftertaste, seasoning, etc. The competition is sponsored by Girona Delícia and Bencriada.

The Girona Gastronomic Forum and the BAGi Network, with the support of the Chamber of Commerce, are launching the 5th edition of the Award for the Best Gastronomic Startup, with the aim of promoting innovation in the gastronomic sector. These awards are aimed at professionals and companies with initiative to present creative proposals that contribute to the development of the sector, thus recognising the most outstanding projects.

Tagine is one of the most emblematic dishes of Moroccan cuisine, a stew named after the vessel in which it is cooked. This specialty offers a wide variety of versions: fish, minced meat or kefta, chicken, vegetables, tuna, among other combinations. The competition aims to recognize chefs who create high-quality Moroccan cuisine in our country and highlight its culinary richness.

The final of the competition will include several practical challenges, such as a surprise test, service, product tasting and identification, food pairing, and decanting. The jury will be made up of professional sommeliers and former winners of the competition.

This competition, organized by the Associació Catalana de Sommeliers, aims to promote the profession, enhance knowledge of wine, and strengthen collaboration among professionals. The winner will be announced during the traditional Nit del Sommelier.

The Girona Gastronomic Forum 2026 will present the second edition of the Awards for Front-of-House Professionals, recognizing excellence and talent in service and oenology. These awards aim to highlight professionals who demonstrate skill, dedication, and passion for service, as well as to promote training and innovation within the hospitality sector.

The Fòrum Gastronòmic Girona, the Fundació Oficis de la Carn, and the Confraria del Gras i el Magre, with the support of Gremicarn and the Gremi de Carnissers de Girona, are organizing this competition to encourage the preparation of escudella all year round and to promote the consumption of products made by Catalan artisan butchers.

Eight butcher shops from across Catalonia will present their best pilota meatballs and black sausages for escudella, which will be cooked together in the pot following tradition. A panel of experts will taste them and decide which ones are the most delicious.