Horeca in Mallorca: The restaurant industry gathers at the Velodrome starting today

Horeca in Mallorca: The restaurant industry gathers at the Velodrome starting today

Today a meeting that is growing in importance for the island's gastronomy is taking place at Palma's Velodrome: the Horeca trade fair opens and is aimed exclusively at professionals from kitchens, hotels and suppliers. Organisers expect about 16,000 trade visitors, some 150 exhibitors and around 500 brands — a dense mix of chefs, restaurant operators, suppliers and service companies.

Anyone walking past the forecourt of the Velodrome hears the clatter of roll containers, sees refrigerated vans parking and a number of people with aprons and notepads. It smells of freshly brewed coffee from thermoses and somewhere an exhibitor is adjusting a display. Scenes like these shape the first day of the fair and show: this is about work, not just applause.

What's on the programme

The agenda includes workshops, competitions, talks and showcookings. Mallorca's island council again oversees the main stage and brings regional priorities to the centre of the fair: stage programmes provide practical examples for kitchen organisation, product presentations by local producers and live demonstrations that can have a direct impact on kitchens on the island.

A well-known name on the programme is head chef Kike Erazo from the restaurant Morralla. Erazo is no stranger on the island; his participation in competitions such as the Tapas fair TaPalma is part of his résumé. His appearance today will certainly be an inspiration for restaurateurs working on new tapas formats and product combinations.

Why this matters for Mallorca

Such trade fairs are not just showrooms — they are networking hubs: producers make contacts with restaurants, chefs discover new ingredients, and service providers present solutions for workflows. For an example of local business networking initiatives see RCD Mallorca Launches Business Club for the Island.

Regional suppliers can especially benefit. Presence at a fair with a wide professional audience helps small producers gain visibility. For restaurateurs, it's easier to diversify and localise supply chains — a win for flavour and the environment.

A day at the fair — what to take away

My impression on arrival: there is a pleasant busyness, not senseless hectic. Visitors exchange business cards, chefs note down suppliers, and there is a lot of tasting at the stands. For local restaurateurs it pays to arrive early: the morning hours are still manageable and it's easier to meet contacts in peace.

Fairs like this are also important for young talent. Trainees and junior chefs get insights into new techniques, see competitions live and can get a sense of which trends are currently being discussed in the professional scene.

Outlook and small inspiration

The fair runs until Wednesday — those in the industry can expect a packed programme. For everyone not attending professionally: keep an eye on the organisers' social media channels or the websites of participating businesses. Local venues also run related events, for example Motorworld Mallorca: A new mobility experience center on the island. Many workshops and showcookings spark ideas that later appear in restaurants or at weekly markets.

At events like this on Mallorca one thing keeps showing up: face-to-face exchange often achieves more than long emails. A handshake, a sample tasting, a short conversation at a stand — these are the small things that later end up on the island's plates.

Brief conclusion: This week Horeca is more workshop than trade fair. It connects professionals, brings regional topics to the stage and enables practical innovations for Mallorca's gastronomy. An event that can create real added value not only for participating businesses but for the island's entire economy.