Azerbaijan’s gastrotourism potential was presented in Madrid at the Madrid International Gastronomy Congress, Madrid Fusión from 26 to 28 January.
To promote the country’s gastrotourism offerings, a national gastronomy stand featured samples of Azerbaijani cuisine, including biodiversity products listed in the Slow Food “Ark of Taste,” traditional confectionery, and dried fruits, which were showcased and offered to visitors.
Two masterclasses presenting national culinary traditions were organized, promotional videos highlighting Azerbaijan’s gastrotourism potential were screened, and tasting sessions of national dishes were conducted.
The stand was visited by Ramiz Hasanov, Ambassador Extraordinary and Plenipotentiary of Azerbaijan to the Kingdom of Spain and Permanent Representative to the United Nations World Tourism Organization. It was also visited by Ferran Adrià, Director of the elBulli Foundation and a three-Michelin-starred chef.
Within the framework of the congress, Azada Huseynova, Deputy Chairman of the State Tourism Agency of the Republic of Azerbaijan, met with Stéphanie Kim, International Director of La Liste. The meeting focused on cooperation with La Liste as an international restaurant ranking body and on enhancing the global recognition of Azerbaijan’s gastronomy products.
In addition, prospects for future cooperation were discussed with José Carlos Capel, founder of Madrid Fusión and founder of the Spain-based digital gastronomy journal Gastroactitud, with an emphasis on promoting Azerbaijan’s culinary heritage through Gastroactitud and other international platforms.
Meetings were also held with gastronomy experts and representatives of the FACYRE and Hostelería de España. Discussions covered potential cooperation, Azerbaijani products, the uniqueness of Absheron saffron, proposals for developing saffron-harvest routes, and related topics.
Held annually, Madrid Fusión is regarded as one of the most influential international gastronomy events, serving as a strategic platform that brings together food brands, tourism companies, public institutions, Michelin-starred chefs, restaurateurs, researchers, and media representatives from around the world.
