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IbizaFoodie | May 31, 2020

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"We Are Face Food" the event we were waiting for in Ibiza | IbizaFoodie

“We Are Face Food” the event we were waiting for in Ibiza

Foodies, last Friday we had the pleasure of attending one of the most anticipated events for all lovers of gastronomy in Ibiza: We Are Face Food.

This was the first meeting of chefs, restaurateurs and gastronomy premium brands from Ibiza, sponsored by Estrella Damm and organized by the gastronomic guide Face Food Magazine and its organizer Jesús Trujillo. The event was held among the magical gardens of Agroturismo de Atzaró.

We have enjoyed very interesting presentations by four great chefs who all together gather 9 Michelin Stars and 5 Repsol Soles: Yayo Daporta, Miguel Rocha Vieira, Rafael Zafra and Albert Adriá. Each one spoke about topics as important as the importance of the equipment or the purity and simplicity of the product.

The event was divided by different zones:

  • “La Sala”: Where those responsible for premium brands talked about their products.
  • “La Cocina”: A wooden gazebo in the middle of the pool from where the chefs made their presentations.
  • And the 23 product tasting booths.

In “La Sala”, we could learn about the characteristics and properties of different products and even share concerns with professional chefs.

Among these mini presentations es found brands as: Oissat,  Castillo de Canena, Plancton Marino, Caviar París 1925, Gran Blau, Triticum, Klimer…


More than 30 premium brands participated in the event offering tastings of their most premium products.

Some of the ones that surprised us most were the King Crab the Bering Sea and the incredible variety of Triticum breads.

Yayo Daporta, the chef of a restaurant that bears his name in Pontevedra, was in charge of opening the “La Cocina” with a speech about  actualized traditional cuisine.

He told us about the freshness of the products of his homeland Galicia and about the respect they deserve.

We continued with Rubén Forcada, head of the marketing department of Estrella Damm in the Balearic Islands. He told us about Estrella Damm and its connection with the gastronomic world. During the event we could also try a new beer of this brand: “La Malquerida”.

It is a surprising red beer, made with Flor de Jamaica, orange, barley malt, hops, wheat and corn. It’s the fruit of a year of work and experimentation by Damm brewers with the Adrià brothers and their team: Ferran Centelles (sommelier of elBulli), Marc Álvarez (responsible for the cocktail area of elBarri) and Paco Méndez (chef and partner of Albert Adrià in Hoja Santa).

After that, we could enjoy the good company and have a good time between the gardens of Atzaro. The next one to talk was the chef Rafa Zafra.

The Andalusian chef is very knowledgeable about seafood and has extensive experience as a chef working with the Adrià brothers and now the Executive Chef at Heart Ibiza.

He talked about purity, simplicity and the product.

And as if it wasn’t enough, we could as well try some delicious snacks, while enjoying live music. Good atmosphere, great music, delicious food … in such a privileged environment.

Miguel Rocha Vieira, was the next chef to make his presentation entitled: “Portugal, a gastronomic meeting point”.

The chef told us about his journey to the world of cuisine, which was as important as his participation in the TV show “Master Chef” or his first Michelin Star. Currently he is one of the chefs with the most start, which is 3 stars.

The icing on the cake was Albert Adrià with his talk about the importance of the team. We were very surprised by the warmth and respect with which he spoke about his colleagues.

Without a doubt cooking is a team effort!

From the part of Ibiza Foodie we want to applaud the great initiative of Jesus Trujillo, director of Face Food Magazine and congratulate him for the great success of this first edition. Hoping that the second one arrives, that we will able to participate and continue exchanging this great experiences with the professionals of the gastronomy sector and continue keep learning and discovering.