b-served Gastro-Events
FRMNT 2026
Barcelona Fermentation Festival
Fermented foods have moved beyond being an emerging trend to become a reality in many areas, both at home and in the professional sphere. This sector is growing, driven by increasingly well-informed consumers who associate these products with gut health, a stronger immune system and general well-being. With a history stretching back over 12,000 years, fermentation is currently experiencing a creative renaissance that combines tradition, science and culinary innovation.
It is against this backdrop that the second edition of FRMNT, the Barcelona Fermentation Festival, takes place from 14 to 16 March at Nau Bostik, located in the Sant Andreu neighbourhood. The event features workshops, talks, networking (at a leisurely pace), tastings, food pairings and a market with 12 stalls showcasing the best fermentation brands. A space to discover and taste products such as craft beer, non-alcoholic fermented drinks, kombucha, natural wines, ice cream with live cultures, cheesecakes with koji, lacto-fermented foods, tempeh and cheeses, amongst many other offerings.
-
©FRMNT, 2025
-
©FRMNT, 2025
-
©FRMNT, 2025
-
©FRMNT, 2025
-
David Bea Castaño ©FRMNT, 2025
-
©FRMNT, 2025
Over the weekend, the festival is open to the public, focusing on the activities that form the very essence of the festival: tastings, food and drink pairings, and the market. Júlia Mellor, from the Korean firm The Sool Company, will present two traditional Korean drinks: Makkoli and Soju, and will offer an introductory workshop to the world of ‘Sool’, a term that encompasses Korean wines and spirits fermented and distilled from rice. David Bea Castaño (@tarracobiersomelier) will present kvevri wines from the Caucasus region, considered among the oldest in the world. Brebel Beer presents a new 1.1% NOLO (low alcohol) beer with added vitamin D, a product that combines fermentation, health and new consumer trends. Delacrem and Ferment Project will present limited-edition ice creams (available for tasting exclusively at FRMNT) featuring koji-fermented cream and lacto-fermented forest fruits.
At the festival’s own stand, visitors will be able to sample a koji cheesecake created in collaboration with Joncake, whilst at the POP UP Lunch, Gaspar Zizinia will present his creations such as Torshi seer — a garlic pickle that takes 12 years to develop — or vegetable Jameed, a fermented cheese that matures in the open air, examples that demonstrate time as an essential ingredient in fermentation culture.
-
Federico Pasian ©FRMNT, 2025
-
©FRMNT, 2025
-
Natsumi Nakamori ©FRMNT, 2025
-
Natsumi Nakamori ©FRMNT, 2025
Monday 16 March will be a day exclusively for industry professionals, aimed at restaurant owners, chefs, producers, culinary schools and companies in the gastronomic sector, Featuring top-tier content and talks by leading figures, such as Eneko Izkue Colio (@enekocook), a chef and lecturer at the Basque Culinary Center specialising in contemporary fermentation and techniques applied to culinary innovation; and Alessandro da Villa, from the restaurant Lasarte*, who will share how he incorporates creative misos, kojified pineapple or shiokoji into marinades in haute cuisine.
- FRMNT
- Barcelona Fermentation Festival
14, 15 and 16 March.
Saturday from 12 noon to 10 pm, Sunday from 12 noon to 8 pm, Monday from 11 am to 8 pm.
Nau Bostik Barcelona (free entry to the market) - https://frmnt.cat