AGP Executive Report

Food Tourism: Ciutadella is making a case as a Balearic alternative to San Sebastián, with three restaurants in the town featured in the Michelin Guide and more nearby. International Trade: Spanish restaurants are expanding in Singapore: six opened there in 2026, while Spanish food and drink exports reached €82.9 million in the first seven months, up 55% year on year. Industry Innovation: SSP, Ecuador’s aquaculture chamber and Basque Culinary Center are teaming up to advance gastronomic innovation around shrimp. Regional Producers: Cantabria is opening breweries and distilleries to agri-food tourism this autumn. Retail Landscape: Murcia has lost more than 400 traditional butchers and fishmongers in a decade. Trade Shows: Fruit Attraction’s 18th edition reported its highest attendance yet.

Food Tourism: Ciutadella is drawing comparisons with San Sebastián, with several Michelin Guide-listed restaurants and a strong local-food tradition. Export Growth: Spanish dining is expanding in Singapore, where six restaurants opened this year. Spanish food and drink exports there reached €82.9 million in January–July, up 55% year on year, led by meat including Iberian pork and ham. Grill Competition: Forty-five chefs will compete for Spain’s top grilling title, including eight from Andalucía seeking the region’s first win. Independent Retail: Murcia has lost more than 400 traditional butchers and fishmongers in a decade, highlighting pressure on local food shops. Industry Events: Fruit Attraction’s 18th edition posted its highest attendance yet.

Restaurant Expansion: U.S. seafood chain Captain D’s is exploring franchise opportunities in Spain, including Madrid and Valencia, as it courts partners across Europe. Spanish dining is also gaining ground in Singapore: six restaurants opened this year, while Spanish food and drink exports there rose 55% year on year to €82.9 million in January–July. Food Tourism: Cantabria is opening its breweries and distilleries to agri-food tourism this autumn, widening the region’s visitor offer. Grilling Contest: Eight Andalusian restaurants will compete for the region’s first Maestro Parrillero title at Spain’s national grill-chef contest on October 20, among 45 Spanish chefs and four Portuguese entrants. Spanish Producers: Ávila food and drink makers are set to showcase products under the Ávila Auténtica seal at SUR Wines & Gourmet.

Franchise Expansion: US seafood chain Captain D’s is exploring Spanish franchise opportunities, including in Madrid and Valencia. Export Growth: Spanish food and drink exports to Singapore reached €82.9 million in January–July, up 55% year on year; 2025 exports nearly doubled their 2015 value to €103.7 million. Andalusian Grilling: Eight restaurants from the region will compete in Spain’s national grill-chef contest on October 20, joining a record field of 45 Spanish chefs and four from Portugal. Food Innovation: SSP, Ecuador’s aquaculture chamber and Basque Culinary Center are partnering to advance gastronomic innovation in Spain using shrimp. Fresh Produce Trade: Fruit Attraction’s 18th edition drew its highest attendance yet, underlining the importance of Spain’s flagship fruit and vegetable industry event.

Grill Contest: Eight Andalusian restaurants will compete in Spain’s national parrilla championship in Zarautz on Oct. 20. None has yet won the title. Industry Transition: Spanish energy firm Moeve and ENSO are targeting food and beverage factories with biomass and renewable-gas alternatives to fossil fuels; ENSO already captures food-grade CO₂ at its Soria plant. Market Moves: US seafood chain Captain D’s is exploring franchise opportunities in Madrid and Valencia. McDonald’s, meanwhile, is taking its Spain-inspired McExtreme burger to Irish restaurants from Oct. 20. Food & Drink Events: Valencia hosts the Fruitnet Citrus Congress on Nov. 24–25, bringing Spain together with other key citrus-producing countries to discuss costs, climate pressures and sluggish demand. Ávila and Huelva producers are also promoting local food and drink at SUR Wines & Gourmet. Local Food Economy: Murcia has lost more than 400 traditional butchers and fishmongers in a decade, while Dénia is stepping up efforts to become a leading food-tourism destination.

Industrial Decarbonisation: Moeve and ENSO plan to help food and beverage plants replace fossil fuels with biomass and renewable gases, building on ENSO’s food-grade CO₂ capture project in Soria. Shrimp Innovation: The Basque Culinary Center will work with Ecuadorian industry groups to study how Spanish chefs select and use Ecuadorian shrimp, Spain’s third-largest export market. Regional Producers: Ávila Auténtica will showcase six local food and wine businesses at SUR Wines & Gourmet on 26 October, highlighting products including Ávila beef and organic wines. Citrus Industry: Growers, exporters and retailers will meet in Valencia on 24–25 November to discuss shared pressures including rising costs, climate challenges and weak consumption. Food Tourism: Cantabria is opening breweries, cider houses and distilleries to visitors this autumn, tapping demand for hands-on experiences at production sites.**

Gastronomic Innovation: The Basque Culinary Center’s GOe hub has teamed up with Ecuador’s shrimp industry to study how Spanish chefs choose and use the product, aiming to highlight its origin, quality and sustainability. Spain is Ecuador’s third-largest shrimp market. Beverage Tourism: Cantabria is opening craft breweries and distilleries to visitors, building food-and-drink tourism around production tours and tastings. Industrial Decarbonisation: Spanish energy firms Moeve and ENSO will develop biomass and renewable-gas options for energy-intensive industries, including food and beverage. Dining Out: Edenred and Hostelería de España have launched a public vote to find the country’s best daily menu, spotlighting restaurants that make the lunchtime staple stand out. Local Producers: Huelva’s provincial authority is promoting food and drink producers at the SUR Wines & Gourmet fair, while Murcia has lost more than 400 traditional butcher and fishmonger shops in a decade.

Beverage Tourism: Cantabria is opening breweries, cider houses and craft distilleries to autumn visitors, as food tourism expands beyond wine. Local Producers: Huelva’s provincial authority is helping 13 food and drink businesses meet buyers at SUR Wines & Gourmet 2026, including wineries and Iberian meat producers. Wine: Rafa Nadal has teamed up with Jumilla’s Bodegas Juan Gil on a new label, El Tenista, bringing fresh attention to the region’s wines. Industry Recognition: Spain’s 2026 Alimentos de España awards honoured producers including Bodegas Protos and Galletas Gullón; Agriculture Minister Luis Planas said food exports exceeded €78 billion last year. Traditional Retail: Murcia has lost more than 400 traditional butchers and fishmongers in a decade, highlighting pressure on specialist food shops.

Wine: Rafa Nadal is entering Jumilla’s wine scene with “El Tenista,” a label developed with Bodegas Juan Gil that could raise the region’s profile and attract more winery visitors. Producer Support: Huelva’s provincial authority is helping 13 local food and drink businesses attend SUR Wines & Gourmet 2026 to meet buyers and open sales channels. Industry Profile: Agriculture Minister Luis Planas used the Alimentos de España awards, which recognized Bodegas Protos and Galletas Gullón, to spotlight Spain’s €78 billion in agri-food exports last year and launch the “España Sabe” campaign. Food Tourism: Dénia is working with destinations across Spain to build visitor experiences around local produce, fishing communities and culinary traditions. Everyday Dining: Edenred and Hostelería de España have launched a public vote to find the country’s most-loved menú del día.

Food Awards: Agriculture Minister Luis Planas hailed the 2026 Alimentos de España winners, including Bodegas Protos and Galletas Gullón, as a showcase for the country’s food sector. He cited 2025 exports above €78 billion and launched “España Sabe,” a campaign promoting Spanish produce and its makers. Food Heritage: Salt, oil and ingenuity turned once-practical ways to preserve cod, anchovies, cheese and bread into enduring staples of Spanish cuisine. Food Tourism: Dénia is looking to put local produce, fishing communities and culinary traditions at the heart of visitor experiences. Traditional Retail: Murcia lost more than one in five butcher shops and over a quarter of fishmongers between 2014 and 2024, as supermarkets and rising costs squeeze small businesses. Ingredients and Trade: Barcelona-based HTBA has acquired US ingredient-delivery specialist Specnova, aiming to build its food and beverage portfolio and expand in the US. Fresh Produce: Madrid’s Fruit Attraction trade fair reported record scale, with 2,500 exhibitors from 78 countries and 121,000 visitors expected.

Food Security: A cyberattack that overheated supermarket fridges in France spoiled food and raised fresh concerns about vulnerable food supply systems. Reports suggest organisations in Spain may also have been affected, though no Spanish incidents have been confirmed. Traditional Retail: Murcia has lost more than 400 butchers and fishmongers in a decade, as small operators face rising costs and competition from supermarkets. Ingredient Innovation: Barcelona-based HTBA has acquired US biotech firm Specnova, adding ingredient-delivery technology as it seeks to expand its food, beverage and supplements business in the US. Food Tourism: Dénia is strengthening its bid to attract culinary visitors, with local officials joining national discussions on linking tourism with regional produce, fishing and food traditions. Produce Trade: Madrid’s Fruit Attraction reported its biggest edition yet, bringing together 2,500 exhibitors from 78 countries; organisers expected 121,000 trade visitors.

Produce Trade: Madrid’s Fruit Attraction reported record attendance for its 18th edition, bringing together 2,500 exhibitors from 78 countries and drawing an expected 121,000 trade visitors. Food Ingredients: Barcelona-based HTBA has acquired US biotech firm Specnova, adding ingredient-delivery technology as it looks to expand its science-backed food and beverage portfolio and US presence. Restaurant Expansion: Costa del Sol group La Murga plans to open 10 venues by the end of next year, including Italian, Basque, Argentine and Mexican-Japanese concepts, with a focus on local suppliers. Egg Promotion: Spain and Hungary have launched a three-year, €2.9 million EU-backed campaign promoting European eggs’ nutrition, taste and production standards. Food Retail Risks: A cyberattack that overheated supermarket fridges across France may also have affected organizations in Spain, raising concerns over food waste and store safety.

Spanish Export: McDonald’s UK will add Spain’s McExtreme to its World Heist menu from October 20: a double-beef burger with bacon, crispy onions, cheese and baconnaise. Restaurant Expansion: Costa del Sol group La Murga plans ten openings by the end of next year, spanning Italian, Basque, Argentine, Asian and Mexican-Japanese concepts, with local suppliers a priority. Seasonal Eating: Autumn favourites across southern Spain include Granada-style migas, served with varied sweet and savoury accompaniments. Food Innovation: Spain’s international foodtech fair is highlighting AI and automation, reflecting growing interest in technology across the food sector.

Autumn Food: In southern Spain, cooler, rainy days bring cravings for migas — a Granada favourite served with sweet or savoury sides such as melon, chorizo and anchovies. Inland Tourism: Axarquía’s white villages are attracting overseas visitors seeking local gastronomy, heritage and hands-on experiences, offering tourism businesses an alternative to beach-focused trips. Hospitality Rules: Spain’s proposed ban on smoking on bar and restaurant terraces has been put on hold after the snap election. Food Industry: Spain’s first Food Waste Law has been approved, while foodtech discussions spotlight AI and automation and calls grow for crops such as carob and saffron.

Autumn on the Menu: Residents in southern Spain are turning to comfort food such as Granada’s migas, served with chorizo, melon, anchovies or sardines. A Seville favourite offers a different seasonal twist: eggplant tempura with molasses. Food Waste and Farming: Spain has approved its first Food Waste Law, while growers are being urged to shift toward higher-value crops such as carob and saffron. AI and automation also featured at Spain’s international foodtech fair. Beverage Innovation: Henkell Freixenet is expanding premium dealcoholized sparkling wine production with Solos’ aroma-recovery system. Restaurant Rules: Spain’s proposed smoking ban on bar and restaurant terraces is on hold after the snap election.

Seasonal Plates: Autumn in southern Spain means comforting migas, a flour- or bread-based dish served with sweet and savoury accompaniments such as chorizo, melon and anchovies. Tortilla Champion: Elche’s La Teulada won Spain’s 2026 tortilla title, after chef Celia Clara Correia spent months refining a creamy centre and firm slices. Food Policy: Spain’s legislature has approved its first food-waste law, while the snap election has put a proposed smoking ban on bar and restaurant terraces on hold. Alcohol-Free Sparkling: Henkell Freixenet is expanding premium dealcoholized wine production with a patented aroma-recovery system. Beverage Growth: Spanish drinks maker GUTsy Captain has opened a crowdfunding round after selling more than 70 million bottles across 38 countries.