ENCLAVE GASTRONOMY CONGRESS
ENCLAVE PROGRAM
PROGRAMME MONDAY 21 SEPTEMBER
Cocinando ENCLAVE Granada
| Time | Session | Speakers |
|---|---|---|
| 10:00–10:30 |
Registration and accreditation Guests check in and collect their badges. |
|
| 10:30–11:00 |
EN_CLAVE Institutional Welcome and opening. |
|
| 11:00–12:00 |
EN_CLAVE Vision Unexpected EN_CLAVE conversations. |
|
| 12:00–12:30 |
EN_CLAVE Inspiration Keynote: gastronomy as a complete experience — land, produce and emotion. |
|
| 12:45–13:15 |
EN_CLAVE Recognition “Sabor Granada” 2026 awards. |
Presentation of the “Sabor Granada” 2026 awards. |
| 13:15–14:00 |
EN_CLAVE Origin Origin as a guarantee of quality. |
A meeting point and showcase for produce covered by Granada’s Protected Designations of Origin and Protected Geographical Indications. |
| 14:00–17:00 |
Granada in 7 senses An immersive journey through Granada’s seven regions: food, music, image and emotion revealing the identity of each territory. |
|
14:00–17:00
Granada in 7 senses
José Manuel Zapata
Tenor · Musical director and host of “Granada in 7 Senses”.
An immersive journey through the seven regions of Granada, where food, music, image and emotion come together to reveal the identity of each territory through dishes that invite you to discover Granada with all your senses.
| Territorial EN_CLAVE | Gastronomic experience |
|---|---|
| Enclave I Alpujarra and Valle de Lecrín |
Authenticity among almond and orange groves, healing waters, whitewashed villages and singular flavours: ham cured at altitude, mountain honey, artisan cured meats, winter sweets and citrus fruit from the valley. An enclave for breathing, tasting and returning to the source. |
| Enclave II Costa Tropical |
The sea, a thousand-year history and a unique microclimate where tropical fruit and outstanding vegetables ripen. This coastline yields produce with a character of its own: distinctive wines and rum, custard apples and subtropical fruit found nowhere else in Europe, and Granada’s jewel of the sea, the Motril shrimp. |
| Enclave III Geopark |
Ancestral landscape, desert and flavour at altitude. Among canyons, badlands and fertile plains, the Geopark reveals a singular geography where time has sculpted a land of contrasts. Its extreme climate and rural traditions shape produce with identity: PGI Segureño lamb, almonds, pistachios and highland vegetables. A place where geological history and agri-food authenticity meet. |
| Enclave IV Montes Orientales |
Among castles, hilltops and ancient roads, the Montes Orientales preserve the essence of a crossing place with a soul of its own. Their hills and sierras shape a landscape of olive groves and deep flavours: extra virgin olive oil with Protected Designation of Origin and the traditional choto al ajillo (kid goat in garlic). An enclave where cooking is born of the land and of memory. |
| Enclave V Poniente |
Frontier heritage, flavours with history. Among Andalusi fortresses, fertile plains and thermal springs, the Poniente preserves the essence of the last frontier of Al-Andalus. A land of natural contrasts and cultural legacy where singular produce flourishes: wild asparagus, artichokes, sturgeon, artisan cheeses and the emblematic roscos de Loja (aniseed ring pastries). An enclave where tradition becomes gastronomic identity. |
| Enclave VI Sierra Nevada |
The summit of southern Europe is a natural and gastronomic paradise where altitude and purity turn into unique flavours: pajuna beef, mountain honey, high-altitude cherries, free-range eggs and mineral waters that rise among the highest peaks of the peninsula. |
| Enclave VII Granada and la Vega |
Nasrid heritage and fertile larder. In the shadow of the Alhambra and among the villages that ring the city, the Vega of Granada unfolds its agricultural wealth: fresh vegetables, traditional bread, piononos and, above all, outstanding dairy that reflects the purity of its surroundings. An enclave where history and flavour are cultivated together. |
ENCLAVE · Flavour in the key of the land