Tastings, but also panel discussions and debate on the Galician cuisine, its trends and its future. The first edition of GastroFÓRUM the Centro Superior de Hostelería Galicia closed with the participation of more than 400 people between attendees and Galician professionals gathered at this meeting point for Galician gastronomy sector.
During the two days in which developed this initiative, which cites 60 were given recognized professionals, there was room for tasting wines from the five denominations of origin, and their traditional spirits, the four denominations Galician cheeses protected or oils 100% Galician. Nor they missed this event other products of our gastronomy as Celtic rooster and pig, lamprey, beef, fish or Galician canned. Many of these products were the subject of tastings and Galician elaborations by first class chefs, who bet both traditional elaborations as more avant-garde or fusion cuisine.
Precisely trends in the kitchen, tradition or fusion cuisine were some of the topics addressed in the gastronomic gatherings, where renowned chefs in the Nove Group as Pepe Solla, Marcelo Tejedor, Hector Lopez, Javier Olleros or Luis Vieira, along with other prominent chefs as Diego López, Eloy Cancela or Chef Rivera.

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