Varadero Gourmet 2025 inaugurates a series of conferences celebrating the fusion of Cuban and Spanish cuisine

We must create gastronomic offerings based on the authenticity of tourist facilities and the Cuban environment, “so that visitors feel happy to taste a little piece of Cuba,” urged renowned Spanish chef Miguel Ángel Jiménez, at the opening conference of the 15th Varadero Gourmet International Festival.

During the presentation, “Two Cuisines: Cuban and Spanish, and their fusion,” the corporate chef of the Iberostar hotel chain highlighted how throughout history, both culinary legacies have been intertwined to shape flavors and dishes that, in many cases, share much in common.

“At a Festival like this, it’s important to keep alive those ties that make us admire Cuban and Spanish cuisine, as they are two cultures that have much in common,” the author of several cooking books explained. Jiménez emphasized the importance of enhancing the authentic and distinctive flavor that distinguishes Cuban cuisine worldwide.

“When it comes to seeking unparalleled experiences, food has great potential,” he stated. He emphasized that the Festival serves as a crucial platform to bring together lovers of this universe of aromas and flavors.

The chef stressed that much remains to be done to fully exploit the potential of national cuisine. “That’s why it’s so important to revive the Spanish, African and Asian ties, and all those that make our cuisine a true delight,” he concluded.

The 15th edition of Varadero Gourmet is shaping up to be an essential space for dialogue, promotion, and celebration of Cuba’s rich culinary heritage and its diaspora of influences.

This annual event brings together chefs, experts, and food lovers to promote Cuban and international cuisine, foster cultural exchange, and highlight tourism potential through its culinary offers.