{"id":6176,"date":"2026-07-27T13:19:06","date_gmt":"2026-07-27T13:19:06","guid":{"rendered":"https:\/\/allthose.org\/all-those-food-market-barcelona-spring-2026\/"},"modified":"2026-08-20T15:10:23","modified_gmt":"2026-08-20T15:10:23","slug":"all-those-food-market-barcelona-spring-2026","status":"publish","type":"post","link":"https:\/\/allthose.org\/en\/all-those-food-market-barcelona-spring-2026\/","title":{"rendered":"All Those Food Market Barcelona spring 2026"},"content":{"rendered":"\t\t
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Poster by Jordi Labanda \/ Photos: Alejandra Perell\u00f3<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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All Those Food Market celebrated its spring edition on April 25 and 26 at Moll de la Fusta. Set by the sea, the event brought together more than 100 artisan food projects for a weekend filled with flavour, talent and a great atmosphere. <\/p>

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Poster by Jordi Labanda<\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The producers and artisans market once again became the heart of the festival: a place to stock up the pantry, discover new projects and meet the people behind each product. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Among the new arrivals were Pinullet\u2019s<\/strong> urban cheese project, The Nut Club\u2019s<\/strong> natural plant-based spreads, Boletruff\u2019s<\/strong> wild mushrooms, Farr\u00e9s Boqueria\u2019s<\/strong> cured meats, La Nostra Mel\u2019s<\/strong> raw honey and The Rat\u2019s<\/strong> contemporary take on ratafia.<\/p>

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Much-loved All Those favourites also returned, including Oli Cometes <\/strong>extra virgin olive oil, bean-to-bar chocolates by Kina Chocolates<\/strong> and Moxe<\/strong>, organic fruit and vegetables from El Petit Ban\u00e9<\/strong>, botanical gins by Outer Gin<\/strong> and Good Bio\u2019s<\/strong> natural apple juices.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Craftsmanship for the table also played an important role. Coming from the Basque Country, Xeita Kitchen Tools<\/strong> made its debut with its handcrafted knives, alongside Oema Ceramics\u2019<\/strong> minimalist pieces, seasonal flowers from Flora et Labora<\/strong> and candles by Lento Candles<\/strong>. <\/p>

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For the first time, this edition also featured a space dedicated to zero-waste consumption<\/strong>. Projects such as Trashto vintage store<\/strong>, Upcycling Bottles<\/strong> and Proyecto Olvido<\/strong> took part with proposals that gave new life to objects, bottles and embroidered pieces with emotional value. <\/p>

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The street food line-up brought together some of the most exciting names on Barcelona\u2019s food scene. A\u00fcc<\/strong>, Osteria Borbotta<\/strong>, Colmado Carpanta<\/strong>, Cuadro<\/strong> and Tope<\/strong> all made their festival debut, with proposals ranging from creative seasonal cooking and fresh pasta to traditional recipes and Mexican tacos. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Mantis<\/strong> also returned, alongside festival favourites such as Warike<\/strong>, Bien Kebab<\/strong>, La Cachapera<\/strong> and Lady Dumpling<\/strong>.<\/p>

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Several stands also offered kids\u2019 menus<\/strong>, expanding the options available for families visiting the festival.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Craft beers from Basqueland<\/strong>, Garage Beer<\/strong> and La Pirata<\/strong> accompanied the experience, together with Locos del Vino<\/strong>, bringing a relaxed and approachable way of enjoying wine.<\/p>

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And, as always, Quesos de Suiza<\/strong> welcomed visitors with a tasting of traditional Swiss cheeses.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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There was plenty for those with a sweet tooth too. Morreig<\/strong>, Past\u00e9<\/strong>, Chica<\/strong>, Mamma Tiramis\u00fa<\/strong>, Alterna Mostrador<\/strong> and Petit Past\u00eds<\/strong> delighted visitors with pastries, cheesecakes, cinnamon rolls, tiramis\u00f9 and artisan plant-based treats.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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They were joined by ice cream from delaCrem<\/strong> and a carefully curated selection of speciality coffee, with La Cherry<\/strong> and Dalston<\/strong> preparing their coffees using a Rancilio machine, alongside Nomad Coffee<\/strong>.<\/p>

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The line-up was completed by ceremonial-grade matcha from Req Matcha<\/strong> and functional matcha drinks by Limbo Essentials<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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As in every edition, the festival featured a wide programme of workshops and activities<\/strong>.<\/p>

Quins Pebrots!<\/strong> introduced participants to the world of chillies and spicy flavours, while La Refer\u00e8ncia Gastro<\/strong> hosted a workshop dedicated to Catalan cuisine entitled \u201cFlavours of Girona: Tradition and Modernity in Catalan Cuisine\u201d.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The programme also included the round-table discussion \u201cWhat is a bodega?<\/strong>\u201d, featuring Alberto Garc\u00eda (Bodega Montferry<\/strong> and Bodega Carol<\/strong>), Neus P\u00e9rez (Quimet & Quimet<\/strong>), and journalists Carmen Cort\u00e9s and \u00d2scar Broc<\/strong>, moderated by David Le\u00f3n<\/strong> and Irene Gonzalvo<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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La Sobretaula<\/strong> also hosted a literary vermouth around Marc Casanovas<\/strong>\u2019 book “Una \u00f3pera gastron\u00f3mica<\/strong>“, while 08mm<\/strong> led an analogue Photowalk.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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This is Med<\/strong> invited visitors to discover Barcelona from the sea aboard a classic wooden sailing boat, while WeRoad<\/strong> hosted an experience designed to connect people through travel<\/strong> and shared adventures.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Families also had a special place at the festival. For the first time, the event offered free, open-access workshops for children<\/strong>, including Arrela\u2019t<\/strong>, where they learned how to create an urban vegetable garden, and an activity by Quesos de Suiza<\/strong> introducing younger visitors to the process behind artisan cheesemaking. <\/p>

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Bonsfocs<\/strong> organised a family workshop where children and adults learned to knead bread with chocolate pearls, while the family chill-out area curated by Mammaproof<\/strong> once again provided a space to play, rest and enjoy the festival at a slower pace.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Dogfy Diet<\/strong> also had a dedicated space focused on natural nutrition for dogs, reinforcing the event\u2019s pet-friendly<\/strong> spirit.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Music accompanied both days, with DJ<\/strong> sets by artists including Hanakito<\/strong> and Sonido Tupinamba<\/strong> providing the soundtrack to a bright, vibrant and unmistakably spring-like edition.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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This edition also counted on the support of Dasler<\/strong>, which once again collaborated with the festival and helped make part of the event\u2019s infrastructure and set-up possible.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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With this new edition, All Those Food Market<\/strong> once again consolidated its place as one of Barcelona\u2019s must-visit events<\/strong>: a meeting point for those who love quality food<\/strong>, craftsmanship<\/strong> and conscious consumption<\/strong>, always with the sea as a backdrop.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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A huge thank you as well to all the media outlets that supported the Spring edition of All Those Food Market!<\/p>\n

La Vanguardia<\/a>, Barcelona Secreta<\/a>, Time Out<\/a>, El Peri\u00f3dico<\/a>, Betev\u00e9<\/a>, C\u00f3digo Nuevo<\/a>, Traveler<\/a>, Woman<\/a>, Expansi\u00f3n<\/a>, RNE4<\/a>, Cuina<\/a>, Hule y mantel<\/a>, Un buen d\u00eda en Barcelona<\/a>, Bcn Foodie Guide<\/a>, 
Cuina<\/a>, Carles Almagro<\/a>, Barcelona Colours<\/a>, Le Cool<\/a>, Criar<\/a>, Mammaproof<\/a>, Good2b<\/a>, Barcelona Metropolitan<\/a> and many others!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Poster by Jordi Labanda \/ Photos: Alejandra Perell\u00f3 All Those Food Market celebrated its spring edition on April 25 and 26 at Moll de la Fusta. Set by the sea, the event brought together more than 100 artisan food projects for a weekend filled with flavour, talent and a great atmosphere. Poster by Jordi Labanda […]<\/p>\n","protected":false},"author":4,"featured_media":6190,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-6176","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\nAll Those Food Market Barcelona spring 2026 - All Those Market<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/allthose.org\/all-those-food-market-barcelona-primavera-2026\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"All Those Food Market Barcelona spring 2026 - All Those Market\" \/>\n<meta property=\"og:description\" content=\"Poster by Jordi Labanda \/ Photos: Alejandra Perell\u00f3 All Those Food Market celebrated its spring edition on April 25 and 26 at Moll de la Fusta. Set by the sea, the event brought together more than 100 artisan food projects for a weekend filled with flavour, talent and a great atmosphere. 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