The Spanish capital will inaugurate the Madrid Culinary Campus in 2027, a 15,000 m² space dedicated to the research and teaching of gastronomy. This project aims to position Madrid as an international leader in the sector.
The gastronomy of Madrid is preparing for a qualitative leap with the creation of the Madrid Culinary Campus, which will open its doors in 2027. This ambitious project, driven by the Madrid City Council and the Pontifical University of Comillas, aims to turn the city into a global benchmark in culinary training and research. The initiative was presented during the closing of the first programmes of the Chair of Gastronomy, Innovation and Culinary Sustainability, where fifty students received their diplomas.
The campus will occupy more than 15,000 square metres next to the Chamartín station and will feature modern facilities that will include training kitchens, scientific laboratories, auditoriums for culinary demonstrations, and a unique museum dedicated to the gastronomic history of Madrid, designed by the renowned chef Ferran Adrià. This museum will be a key piece of the campus, offering a narrative on how cuisine has evolved in this city.
During the event, Manuel Morales, director of the chair, emphasised that "gastronomy is much more than an economic activity; it is heritage, future, tradition, and innovation." This vision aligns with current trends that seek to modernise a sector that still operates under traditional methods in many cases.
Deputy Mayor Inma Sanz also highlighted the positive impact that the gastronomic offer has on Madrid's tourist and cultural appeal. "It is no coincidence that we are experiencing a good moment," Sanz stated. According to recent data from the Hostelería Madrid report, there are currently 15,325 hospitality establishments throughout the city, and the Centro district houses more than 3,100 businesses. Occupancy during the week has grown by 7.85%, reflecting a positive trend towards gastronomic experiences.
As its opening approaches, expectations are high not only for the future students of the campus but also for professionals in the sector. The training programme will combine practical aspects such as intelligent kitchen management with digital and sustainable tools applicable to restaurants and small businesses.
Through the Madrid Culinary Campus, it is hoped to foster a new generation of chefs and entrepreneurs capable of innovating within the gastronomic field while keeping alive the rich Spanish culinary tradition. In this regard, Andoni Luis Aduriz also serves as a key mentor for the project.
Starting next year, the first training activities will begin within the campus provisionally established until the new facilities are completed. This will allow interested parties to start their training even before the new facilities are officially inaugurated.
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