Editorial: La Vanguardia

• Madrid Fusion 2025 celebrates thirty years of the Spanish gastronomic revolution, led by Ferran Adrià with El Bulli.
• The revolution was compared to the achievements of Georges Auguste Escoffier and the nouvelle cuisine of Paul Bocuse.
• El Bulli was chosen as the best restaurant in the world on several occasions and Spain was recognized as the new France in gastronomy.
• Spanish cuisine continues to be globally recognized, with restaurants like El Celler de Can Roca and Disfrutar winning awards.
• There is a need to name the legacy of contemporary Spanish cuisine and continue developing it.

Conclusion: This Spanish gastronomic revolution has brought about extraordinary sensory experiences and has reflected Spanish creativity in the kitchen. The task remains to surpass these achievements and maintain the interest and appeal that Spanish cuisine has internationally.

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