2026CuinAigua 2026 — Fòrum Gastronòmic de Girona

CuinAigua takes part in the Fòrum Gastronòmic de Girona with a gastronomic bar of speakers, showcooking and tasting, with the Ter-Llobregat water as the guiding thread.

The Fòrum Gastronòmic de Girona, February 2026. CuinAigua arrives with a gastronomic bar format: a space where the Ter and Llobregat rivers are tasted at every station, in front of the Fòrum's professional audience. Cesc Rovira, from Fonda Xesc, opens with broths and infusions that speak of the mountains. Hervè Corvitto, master ice cream maker at Gelats Angelo, transforms water into surprising frozen creations. Oriol Balaguer closes with H₂O chocolates that shatter every preconception of what chocolate can be. Three creators, three textures, one single ingredient. At the Fòrum de Girona, CuinAigua proves that water is far more than what cooks everything else.