• The brand reaffirmed its connection to haute cuisine and Mediterranean gastronomy as a prominent sponsor of the event.
  
  
• Neolith surfaces became the perfect canvas for renowned chefs and rising talents to unleash their culinary creativity.

Neolith was one of the standout participants at the latest edition of Alicante Gastronómica, further consolidating its position as a benchmark brand in the world of fine dining and culinary design. Over the course of the four-day event, the company once again demonstrated why it is the surface of choice for many of the world’s most prestigious chefs, presenting a space that brought design, functionality, and creativity together around the culinary experience.

Throughout the fair, Neolith welcomed acclaimed chefs and pastry chefs including Susi Díaz, Jacob Torreblanca, and Rubén Álvarez, who offered live demonstrations that drew large audiences of industry professionals and food lovers. Each day became a meeting point between culinary talent and innovative design, with Neolith surfaces serving as both the platform and stage for unique creations.

Neolith also hosted demonstrations by students from IES Cap de l’Aljub, who led several workshops during the event—underscoring the brand’s commitment to young talent and culinary education.

The space designed by Neolith together with Decoal received the award for Best Company Booth, a distinction that highlights aesthetic excellence, material quality, and the brand’s ability to integrate architecture, functionality, and emotion in every proposal.

In addition, the Neolith booth received an official visit from the President of the Generalitat Valenciana, Carlos Mazón, who emphasized the importance of the fair as a showcase for Valencian culinary talent and the contribution of companies like Neolith to the development of the industry.

One of the most memorable moments of the fair was the presentation of the award for the world’s best chocolate cake, granted by the Paco Torreblanca Pastry School. The trophy, crafted entirely in Neolith Iron Corten and designed and produced by Estudio Santiago, represented a cocoa bean—the symbol of chocolate’s origin and essence.

Chaired by Paco Torreblanca himself, the competition brought together leading figures from international gastronomy, including Martín Berasategui, Jordi Roca, Oriol Balaguer, Frédéric Bau, Carles Mampel, Rafael García Santos, and Jacob Torreblanca.

The winner of the competition was pastry chef Chaima Boutkabout, originally from Morocco and based in Barcelona, former head pastry chef at Jordi Cruz’s ABaC restaurant and now leading pastry at L’Atelier. She captivated the jury with a creation that fused technique, texture, and emotion.

Neolith’s participation in Alicante Gastronómica reinforces its commitment to fine dining and functional design—two worlds the brand has brought together under one philosophy: creating spaces where culinary creativity can be expressed without limits.

According to Andreas Manero, CMO of Neolith, “Alicante Gastronómica is a tribute to the talent, effort, and innovation that define our gastronomy. For Neolith, being here is a way to continue supporting those who make Spanish cuisine renowned around the world. Our materials accompany chefs in their day-to-day work, combining beauty, durability, and sustainability so that every creation has the stage it deserves.”