Actividades: Show cooking… king size Yogurt with wild salmon or passion coconut mint. ElBulli Catering, by Ferran Adrià, offers show cooking for large groups (200 pax) with a spectacular performance. Prats Fatjó has adapted the show cooking concept to the latest culinary trends, offering show cookings of cuisine with nitrogen: torches, smoke and foam in action. Dine in the sky A group dinner at a table suspended 50 metres above ground? The Belgian company Dinner In The Sky offers a different way to spend an evening dining: a table, 22 person sitting and three other people in the middle of the table (chef, waiter and entertainer), all this hung from a crane. The company offers this in all of Europe. It is said that the event has to offer something to talk about when you return home. Mission accomplished, no doubt! Explosion of senses Senzacionarium is a 2-hour long show in which the guests, with their eyes covered, smell, touch, taste, hear, dream… enjoy feelings through music, theatre, dance, cuisine, etc. At the entrance, a mask is placed on each guest’s eyes. The tasting menu consists of appetizers, 4 dishes and a dessert, plus wine and champagne. Barceló Business offers "the senses dinner" throughout Spain, which allows the guests to rediscover their senses and enjoy the meal intensely. Another activity: the sensory tasting "The secrets of tasting" by Sensorial Espai, in which attendees, with their eyes closed and nose covered, learn how to apply the five senses to wine-tasting. Opera and gastronomy The Palau Moxó, 18th century building in Barcelona, merges opera with cuisine. The proposal consists in a cocktail in the courtyard of the palace, followed by a gala dinner in the rococo ballroom where, between two dishes, they can enjoy classic pieces of history. From the market to the plate The De Mercat restaurant, from the Husa Group, located in the Mercado de la Barceloneta, offers seafodd-based cuisine, based on fresh products, purchased right from the market stalls: the customer can select the fish or ask the chef to make his selection. Anyway, check the market in your city: it is quite possible that your group can choose fresh ingredients to chefs cook it in front of them. Countless types of foie Tasting a wide variety of foie (goose liver) combined with wine and champagne, that is what The Finca Mas Pares offers in its facilities in Girona as well as in other locations. The participant learns to differentiate between liver and pâté, and between goose and duck, in a fun way. They also organise teambuilding activities. This updated traditional activity has brought them the award for innovation for four straight years in the Alimentaria Tradeshow. And vinegar tastings… Wine, water, olive oil… and now vinegar. Catatour offers tastings at the traditional wineries of Catalonia. In the vinegar cathedral, in Jerez (Andalusia), many wineries offer tasting sessions of sherry vinegar, sherry vinegar Pedro Ximenez, and sherry vinegar with Muscatel… Prepare it… and eat it! Attendees prepare traditional dishes from the region and then taste them. Among thousands of options, we highlight just a few: A chef with a Michelin star gives a cooking course, before the guests enjoy the meal they prepared (The Meeting Gourmet offers this activity in Barcelona); in Casa Monje (Tenerife) the attendees learn to perform Mojo sauce, and then eat it with potatoes from the region; at the Finca Montealegre, close to Madrid, the attendees collaborate on tasks that are realised on the farm: kitchen garden, animals and producing cheeses, sausages, bread, etc.