Overview
- The festival opened Friday, June 12 and runs through Sunday, June 14 at Moll de la Fusta in Port Vell with tickets sold online and at the gate.
- Organizers say this fourth edition is the most international yet, with about 30 chefs and grilling projects from roughly ten countries including Spain, Argentina, Italy, Turkey and Iceland.
- Buenos Aires is the invited guest city, represented by Germán Sitz, Magalí Núñez and Javier Brichetto, and organisers plan to launch a Meat & Fire edition in Buenos Aires this October.
- Programming mixes showcookings, masterclasses, live demonstrations, music and a marketplace of artisans and producers while featuring rare techniques such as burduntzi, cochinita pibil cooked in a pib and spit‑roasted lamb.
- The festival aims to raise the profile of small producers, preserve culinary memory and diversify the traditionally male parrilla scene by promoting new voices and public learning opportunities.