Gastronomic innovation and fusion concepts in Spain

New culinary experiences are emerging through scientific experimentation and international fusion. In Gran Canaria, the University of Las Palmas de Gran Canaria (ULPGC) has developed EMOTUR, an immersive gastronomic experience led by founder Sergio Moreno. The project utilizes sensory monitoring technology, including pupil-tracking glasses, skin perspiration sensors, and heart rate monitors, to analyze the physiological responses of diners as they consume menus designed by chef Alex Santana.

In Madrid, the restaurant Pacto Raíz offers a fusion of Peruvian, Mexican, and Spanish cuisines. Directed by chefs Alex Marugán, André Chumbe, and Rocío Martínez, the establishment focuses on recipes that evoke childhood memories through a blend of international techniques and local products. The culinary team, who have worked together since 2016, emphasizes unique flavor profiles that move beyond traditional dishes like classic ceviche.