A can crafted in Tazones, Asturias, features delicate crab and spider crab meat extracted from the inner body, legs, claws, and carapace of these prized crustaceans. This new product, Sea of Bowls, stands out for its clean flavor and rich texture, extending its presence through Monday, September 26. Atlas Gourmet showcases a bite that wears its reputation proudly, delivering a satisfying experience for enthusiasts who savor the finest Asturian coast crabs and their renowned eggs in particular. It remains a treat that appeals to discerning palates and connoisseurs of quality seafood.
The biennial gastronomic gathering will transform the Teatro Goya space in Madrid into a hub of culinary exploration, featuring multiple locations within the venue. The event brings together around 40 premium food and wine brands and attracts leading catering companies, with a spread that reaches specialty shops in compact formats and the most exclusive bakeries and boulangeries across Spain.
Atlas Gourmet, a company dedicated to sourcing and distributing high-end gastronomy for over two decades, benefits from this edition by amplifying the appetite for elegant, novel details that enrich gourmet pantries this autumn. The gathering serves as a platform for the global foodie movement to spotlight premium products that elevate everyday dining.
Purchasing managers from major hotels, renowned catering houses, gourmet boutiques, and selective markets can explore special lines from notable brands such as Rougie, Bridor, Caviaroli, Cascajares, Abuela Cándida, Masdeu, Traiteur de Paris, Chocovic, Ponthier, and more than forty suppliers. The event runs from ten in the morning until nine in the evening on Monday.
New stamps from manufacturers and artisan firms have been added, offering smaller-format creations to make retail sale easier for the general public.
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In this Atlas Gourmet edition, beyond the Asturian spider crab can, the menu features Wild bluefin tuna from Tarifa, prepared in a cured, smoked, and sliced style by JC Mackintosh, expanding the array of premium seafood on display.
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Asturian canned-tuna specialists from the north of Spain are expanding their catalog with sea urchins crafted from sea urchin eggs, harvested from the Cantabrian coast’s cliffs, rocky shores, and seabeds, bringing a coastal delicacy to the event’s lineup.
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The revered Catalina brand continues its devotion to Santoña anchovy, offering smoked anchovy and a premium line aged for 24 months, highlighting traditional cantabrian preservation techniques.
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From Hondarribia in Guipúzcoa, itsasoko products showcase Cantabrian-origin seafood and shellfish sourced from the Basque coast, reinforcing regional specialties.
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A smoky assortment promises stand presence with packed or sliced fillets of eel and other smoked products from the Ebro Delta in Deltebre, Tarragona, including mackerel, gilt-head bream, horse mackerel, sea bass, octopus, and salmon.
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From Cedillo de la Torre in Segovia, an artisanal cheese maker presents Churra sheep’s milk cheeses and yogurts, offering semi-soft unpressed cheese with a maturation of about 40 days, plus a paprika-flavored version, blue sheep’s milk cheese aged for two months, and pressed pastes aged for four months or longer.
Old Moncedillo cheese is among the featured selections.
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An offering from Albert Adria’s caviar line, along with the Liquid Green Olive, a sauce flavored with pickled green olives that enriches Mediterranean cuisine, adds to the event’s creative breadth.
Another hallmark of Atlas Gourmet’s VII Gathering is the outdoor setting, occupying a green space of more than 1,000 square meters in Madrid’s urban center. This open-air venue in the heart of the city provides a welcoming backdrop for a broader culinary exchange. The product manager of Atlas Gourmet notes that this edition marks a return to normalcy after health restrictions, with the largest number of participating brands to date and the most interactive format made possible by the garden setting at Teatro Goya.
Additionally, Stopan, an NGO supporting social inclusion projects, collaborates for this edition to offer artisan ice cream crafted in Colmenar Viejo. The ice cream draws on fresh milk, cream, yogurt, and fruit supplied by Madrid-area farms, adding a community-focused layer to the event’s flavor spectrum.
As Atlas Gourmet continues its mission to spotlight refined gastronomic products, the gathering remains a touchstone for professionals seeking to elevate menus across hotels, catering firms, gourmet shops, and selective markets with premium lines that travel from production to plate with ease. The event sustains a vibrant dialogue among producers, distributors, and culinary professionals, all eager to explore new textures, preservation methods, and regional specialties from Spain’s diverse coastal regions and beyond. [Atlas Gourmet, 2024 attribution]