ENCUENTRO DE LOS MARES

An international multidisciplinary congress all about the sea and its resources

To raise industry and social awareness about sustainable marine exploitation and protection, as well as promote the sea’s socio-economic, labour, scientific, culinary and environmental potential

A yearly event held in various towns across the provinces of Malaga and Cadiz. A world-first gathering of professionals and experts from a variety of sectors in connection with marine knowledge, exploitation and management. To position Andalusia internationally as a sea-centred region committed to responsible marine exploitation and ecosystem sustainability. 

THE ATLANTIC OCEAN AND THE MEDITERRANEAN SEA come together

at the Encuentro de los Mares

A commitment to the sea

Initiatives aimed at protecting sea life as it is under more threat by pollution, climate change and new technologies than ever.

Fishing and aquaculture

Promoting sustainable development in fishing and aquaculture with a focus on integration and participation.

Marine science. Oceanography

The biological, physical, geological and chemical processes occurring in the seas and the oceans. Scientific answers. 

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Gastronomy

Taking sea cooking to a new level with extraordinary flavours, aromas and textures. 

Biodiversity and sustainability

Making sustainable use of the sea to maintain biodiversity and preserve marine ecosystems. 

Responsible consumption

Promoting sustainable seafood. Good for you, good for the sea.

Speakers

SCIENCE, BUSINESS AND ENTREPRENEURSHIP

Carlos Duarte

OCEANOGRAPHER
Carlos Duarte (Lisbon, 1960) is globally regarded as one of the most prominent researchers in many branches of biological oceanography and marine ecology. He is the recipient of a National Research Award and currently heads the Red Sea Research Centre at the King Abdullah University of Science and Technology in Saudi Arabia.

Javier Garat

PRESIDENT OF THE INTERNATIONAL COALITION OF FISHERIES ASSOCIATIONS
Javier Garat is one of the world's leading experts in fisheries management and protection. He is also secretary general of Cepesca, president of the European Shipowners' Association (Europêche) and president of the European Fisheries Technology Platform (EFTP).

José Lucas Pérez Llorens

PROFESSOR OF ECOLOGY
José Lucas Pérez Llorens is an expert in marine flora and author of the book "These curious and delicious seaweeds” -a journey through biology, history, fun facts and gastronomy"- for which he received the prize for best cookbook in the world by the Gourmand Awards.

Rita MÍguez

PRESIDENT OF THE NATIONAL ASSOCIATION OF WOMEN IN FISHERIES
Rita Miguez is president of Anmupesca (the National Association of Women in Fisheries), an organisation that brings together 15,000 women and has successfully highlighted their role and raised their status in the fishing industry. She is also chairwoman of the Arcade Fishermen’s Guild.

Fernando G. Brun

SENIOR LECTURER AT CADIZ UNIVERSITY
At Cadiz University, Fernando G. Brun carries out research on coastal systems ecology, in particular the ecology and biology of systems dominated by marine spermatophytes, ultimately directed towards achieving a nature-friendly lifestyle.

Rogelio Pozo

MANAGING DIRECTOR OF AZTI
Rogelio Pozo -Chemical Science PhD- is the managing director of Azti, a technological centre that carries out marine and food research and innovation as well as strategic R&D which it then transfers to businesses, in particular SMEs, at all levels of the food supply chain.

Roberto Rodríguez Prieto

ARTESANS DA PESCA
Roberto Rogríguez Prieto leads an artisanal, responsible and sustainable fishing project. The vessels do not exceed 18 metres in length and operate close to the Galician coast -within a 12-mile radius- and use smaller gear or, in the case of pelagic species, purse seines. Minimum sizes, species and closure periods are upheld as sacrosanct.

Miren Garmendia

GENERAL SECRETARY OF THE FEDERATION OF GUILDS OF GIPUZKOA
Miren Garmendia is the director of the Organisation of Lowland Producers in Gipuzkoa (OPEGUI), which has had great successes in the fishing industry, such as the Marine Stewardship Council (MSC) certification for sustainable sardine, anchovy and Northern white tuna fishing, which allows consumers to choose sustainable, natural, high quality and nutrient-rich produce.

Arantza Murillas

PRINCIPAL RESEARCHER IN SUSTAINABLE FISHERIES MANAGEMENT, AZTI
Arantza Murillas holds a PhD in economy from the University of the Basque Country (Department of Fundamentals of Economic Analysis). She has worked on more than 20 European projects related to natural resources assessment, ecosystem services assessment, economic impact assessment, price formation, markets, fisheries management and economic assessment of European policies.

Juan Carlos Mackintosh

MANAGING DIRECTOR OF JC MACKINTOSH ATÚN ROJO DEL ESTRECHO
Sustainable artisanal fishing using traditional techniques, with minimal technological development, in small boats and near the coast -- no more than 10 miles off the coast. Pioneers in Europe in using the green-stick fishing method, a sustainable, millenary and selective Japanese technique that avoids the build-up of lactic acid in tuna. All tunas are slaughtered using the Japanese ikejime technique, which achieves better quality and reduces animal suffering.

Juan Martín

CHEF DEL MAR FOOD RESEARCH LABORATORY
R&D Coordinador in Aponiente. Ángel Leon’s Chef del Mar Food Research Laboratory, in collaboration with the International Marine Excellence Campus (CEIMAR) has been coming up as truly ground-breaking with achievements such as highlighting the potential of seaweed and plankton as seafood, the possibility of tasting the light of the sea or turning ocean water into salt, which have left both the scientific and gastronomic worlds in awe.
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Chefs

OF THE SEA

Ángel León

APONIENTE 3***
Ángel is the chef of the sea. Surprise, technique, beauty, imagination and commitment. He is the owner and head chef of Aponiente (El Puerto de Santa María), and his creative cuisine is entirely based on sea produce. To him, cooking is a tool for social transformation.

Moreno Cedroni

LA MADONNINA DEL PESCATORE 2**
Cedroni, with two Michelin stars, is the owner of La Madonnina del Pescatore, in Senigallia, Ancona province, on the Adriatic Sea, one of the best places to eat seafood in Europe. He has written several books, including Sushi & Susci, which addresses a new way of interpreting raw fish. He has his own line of canned gourmet food and several urban establishments dedicated to sea produce.

Esther Manzano

CASA MARCIAL 2**
Esther’s parents taught her respect towards nature and local producers. Immediacy and freshness. Tradition and family values have never been so topical, they’re about today and they’re forever. Esther was the first female chef to receive a Michelin star and the Guisandera award the same year.

Sergio Bastard

LA CASONA DEL JUDIO
Sergio is a young, eager, experienced chef who does his job well. Before becoming a cook, he earned a law degree. His cuisine comes straight out of the sea, with wild fish, and the land. His nature-inspired dishes abound with imagination, courage and boldness.

Pino Cuttaia

LA MADIA (ITALIA) 2**
Pino’s cuisine is based on the products found on his native island, Sicily, which he uses to recover the “memory” of flavours: contemporary dishes that go back to basics with simple ingredients. He relies on unassuming produce, such as sardines, and reminds us that “we must always remember where we come from”.

Paco Pérez

MIRAMAR 2**
Paco’s cooking overflows with creativity. It is deeply anchored in roots and local ingredients. With his single-mindedness and skills at the stove, this Andalusian chef has earned six Michelin stars across four of his restaurants, but one, Miramar in Llançà (Girona province), holds a very special place.

Javier Olleros

CULLER DE PAU 1*
At his restaurant in O Grove, at the heart of the Ría de Arosa saline estuary, Javier offers his guests a feel for the land through his terroir-infused dishes. His pantry is the estuary with the wealthiest variety of sea produce in the world. Culler de Pau’s cuisine is all but an extension of the sea.

Rafa Zafra

ESTIMAR
The sea, haute cuisine and Andalusia at the heart of Barcelona’s gothic quarter. Estimar’s ingredient-based cuisine expresses the passion for the sea of both Rafa – Seville-born and former El Bulli – and his partner Anna’s family – the fourth generation of the Gotanegras, fish merchants from Roses on the Brava coast. Rafa’s philosophy is all about finding the best fish according to the seasons and fishing zones.

Ivan Domínguez

NaDo
Iván Domínguez exudes energy, sincerity, spontaneity, consistency and fun. His new restaurant, NaDo, has its origins in the Atlantic Ocean. The textures, flavours and colours of ocean-bathed Galicia are his raison d’être. The result is a gargantuan blend of smoked and grilled foods and escabeches.

Diego Gallegos

SOLLO 1*
A multicultural view of cooking. Cook, researcher, culinary re-creator, Diego is known as “The caviar chef”. Born in Brazil, he has settled down in Malaga to reinvent the flavours of traditional Andalusia cooking, using pork in place of river fish for instance. Caviar is his star ingredient, which is the result of his intensive work on the recovery of Andalusian sturgeons.
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3 DAYS OF ACTIVITIES AND CONFERENCES

Programme

Sunday

16 th June - MÁLAGA

12 noon-5pm Public activities in Malaga.

Public event ‘Flames and sea’. A fusion of Malaga’s skewers and Basque grills. Port of Malaga - Pier 1 Esplanade

1-7.30pm Arrival of guests and speakers

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Monday

17th June - MÁLAGA

9.30am Official opening

Minister for Agriculture of the Government of Andalusia. President of the Provincial Council of Malaga. President of Vocento’s Gastronomy Division

10am-2.15pm
Technical speeches. Biology, gastronomy and marine life

10am Javier Garat
President of the International Coalition of Fisheries Associations

10.30am Moreno Cedroni
La Madonnina del Pescatore (Senigallia, Italia) 2 Michelin stars

11am Coffee Break

11.15am Carlos M. Duarte
'Rebuilding marine biodiversity'
King Abdullah University of Science and Technology. Director of the Red Sea Research Centre. National Research Award.

11.45am Ángel León
Aponiente (El Puerto de Santa María) 3 Michelin stars
Juan Carlos Mackintosh
Managing Director of Atún Rojo del Estrecho SL

12.30pm Rogelio Pozo
Managing Director of AZTI. Bermeo Tuna World Capital. A unique project for the UN’s Decade of Ocean Science for Sustainable Development

13.00pm  Javier Olleros
Culler de Pau (O Grove) 1 Michelin star

1.30pm-2.15pm  Round Table. Artisanal Fisheries

  • Roberto Rodríguez Prieto
    Artesans da Pesca
  • Miren Garmendia
    Federation of Guilds of Gipuzkoa. MSC Certification for Artisanal Fisheries of the Cantabrian Sea - anchovy, mackerel and bonito del norte (Northern white tuna)
  • Arantza Murillas
    Principal Researcher. Sustainable Fisheries Management. AZTI
MULTIDISCIPLINARY
MARINE PRODUCT
SUSTAINABILITY
GASTRONOMY
POPULAR ACTIVITIES
COMMITMENT
BIOLOGY
SEA LIFE

Wednesday

19th June - CÁDIZ

9:30am - 2:15pm h Technical speeches
in González Byass Wineries (Jerez)
Science, Industry and sea companies

9.30-10am Brine, the Cantabrian umami
Sergio Bastard
La Casona del Judío (Santander)

10am How the food canning industry addresses the challenge of supply: quality and production
Rosa Lafuente
Conservera Gallega SA (Conservas Paco Lafuente / Rosa Lafuente)
Vilanova de Arousa (Pontevedra)
José María Vázquez
Herpac, salazones, ahumados y conservas
Barbate (Cádiz)

10.30am Ripples from the Mediterranean
Paco Pérez
Miramar (Llançá, Girona) 2 Michelin stars
Enoteca Hotel Arts (Barcelona) 2 Michelin stars
Cinco Hotel Das Stue (Berlín) 1 Michelin star
Sea Club Hotel Alábriga (S’Agaró, Girona) 1 Michelin star

11am The fertile alliance between chefs and fishermen
Rafa Zafra and Pere Gotanegra
Restaurante Estimar (Barcelona)

11.30am Coffee Break

11.45am Women in fishing, allies to be reckoned with in the strengthening of a strategic industry
Rita Míguez
President of the National Association of Women in Fisheries

12.15pm NaDo in the Atlantic Ocean
Iván Domínguez
NaDo (A Coruña)

12.45pm Captain Nemo’s vegetable garden: from culinary ethnology to the height of ficogastronomy
José Lucas Pérez Llorens
Professor at Cadiz University, Department of Biology.
Fernando G. Brun
Senior lecturer at Cadiz University. Department of Biology.

13.15pm Fish a la carte
Esther Manzano y Celso Sánchez (fisherman)
Casa Marcial (Arriondas, Asturias) 2 Michelin stars

13.45pm The unexpected sea
Pino Cuttaia
Ristorante La Madia (Licata, Agrigento, Italia) 2 Michelin stars

14:15 González Byass. 'The wine that looks at the sea'

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ENCUENTRO DE LOS MARES

Don’t miss the first edition of this event for and about the future of the sea and all it represents. 

KEY DATA

When     16th-19th June 2019

Where     Málaga y Cádiz

email     info@encuentrodelosmares.com

JOIN US AND BOOK YOUR PLACE FOR THE SPEECHES

Sign up for the ENCUENTRO DE LOS MARES to find out how, where and when you can enjoy the event’s activities. 

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REFERENCES

Other gastronomy eventswe organise

MadridFusion

 

The Madrid Fusión international gastronomy congress is being held in Madrid since 2013 and plays host to outstanding chefs from Spain and the rest of the world alike. 

SanSebastianGastronomika

 

San Sebastian Gastronomika’s first edition dates back to 1999, making it the first globally-oriented gastronomy conference and among the most prestigious in the industry.