Portal de Turismo de Castilla y León

Since 2022, she has published an annual Impact Report and led a children's environmental education program focused on seagrass and kelp restoration. She has also contributed to social causes, donating funds to support traditional free divers affected by natural disasters and collaborating with the "Trees for Sakamoto" program. With a cuisine that balances tradition and innovation, Shinobu Namae has cemented her place in global gastronomy, standing out not only for her culinary talent but also for her commitment to sustainability and social impact.

Carme Ruscalleda and Raül Balam

Carme Ruscalleda y Raül Balam

Carme Ruscalleda , a self-taught and perfectionist chef, was born in Sant Pol de Mar to a farming and merchant family committed to the values of the land and local cuisine. With the support of her husband, Toni Balam, she transformed her parents' shop into a successful regional delicatessen. In July 1988, they embarked on the project of converting the former Hostal Sant Pau in the town into the prestigious Sant Pau Restaurant, operating until October 2018. In April 2004, she opened the Sant Pau Restaurant in Tokyo, operating until September 2023, and in November 2009, together with her son Raül Balam, they opened the Moments Restaurant in the Mandarin Oriental Hotel in Barcelona.

His career is supported by seven Michelin stars, which he has earned at the restaurants Sant Pau in Sant Pol, Sant Pau in Tokyo (Japan), and Moments in Barcelona.

Ruscalleda has published several cookbooks, participates in various media programs, and is tireless in promoting healthy eating habits in schools. She has received numerous awards, including the Cross of Sant Jordi (2008), the Medal of Honor from the Parliament of Catalonia (2013), the National Culture Prize (2019), and an Honorary Doctorate from the University of Barcelona (2023).

Raül Balam Ruscalleda (Sant Pol de Mar, 1976) is a chef with a distinguished career in haute cuisine, influenced by his mother, Carme Ruscalleda. He began his career in the family business and in 1996 joined the team at Sant Pau restaurant, where he held every position until becoming sous chef and member of the creative team.

In 2001, he spent time at Pedro Subijana's Akelarre restaurant, expanding his training in avant-garde cuisine. In 2005, he led the opening of Sant Pau in Tokyo as executive chef, overseeing the restaurant's launch and its culinary offerings. Since 2009, he has been managing the Moments restaurant at the Michelin-starred Mandarin Oriental Hotel in Barcelona.

In 2016, he created his innovative concept of themed menus at Moments, and in 2022, he opened Cuina Sant Pau, his most personal project, where he focuses on local cuisine with a distinct identity. He has also served as a culinary consultant at the Hotel Sant Jordi in Calella and at Cuina Sant Cugat.

He has participated in projects such as the documentary Vía Libre , has published books such as Enganchado (2023) and collaborates with media such as TV3 and RNE.

Ana Roš

Ana Roš

Slovenian-born Ana Roš is one of the world's most influential chefs, renowned for her innovative cuisine and strong commitment to sustainability. Although she studied International Sciences and Diplomacy in Italy and was a promising alpine skier, her destiny changed when she took over as chef at the family restaurant Hiša Franko. Self-taught, Roš transformed Hiša Franko into a global culinary icon. In 2017, she was named Best Chef in the World by The World's 50 Best Restaurants and starred in an episode of Chef's Table , catapulting her to international fame. Under her leadership, Hiša Franko has earned three Michelin stars and a Green Star for its commitment to sustainability, becoming one of the few restaurants in the world to have earned both accolades.

Since 2017, she has been listed among The World's 50 Best Restaurants, currently ranked 48th. Her culinary philosophy highlights the richness of the Soča River Valley, combining local ingredients with innovative techniques. In 2022, she received the Best Chef Pristine Award for her exceptional use of local produce, and in 2024, she was honored with the Best Chef Voted by Professionals Award, reflecting the recognition of her peers.

In addition to her culinary success, Roš has been named a Gastronomic Tourism Ambassador by the World Tourism Organization (UNWTO). Her influence and creativity continue to redefine Slovenian gastronomy, cementing her as one of the most admired chefs in the world.

Jeremiah Tower

Jeremiah Tower

Jeremiah Tower is one of the most influential figures in the history of modern gastronomy. He began his culinary career in 1972 as co-owner and chef of Chez Panisse in Berkeley, California, where he revolutionized cooking with fresh, seasonal ingredients. He later founded Stars in San Francisco, an iconic restaurant that marked an era in American haute cuisine and became an international benchmark.

Following his success, he expanded his brand with restaurants in Hong Kong, Singapore, and Manila before selling the group in 1998. He has received numerous accolades, including the James Beard Award for Outstanding Chef of the Year (1996) and Best Regional Chef in California (1993). He has also been inducted into the Nation's Restaurant News Fine Dining Hall of Fame . As a writer, he has published several influential books, including California Dish (2004) and Start the Fire (2017).

A media personality and speaker, he has appeared on Good Morning America , The Late Show with David Letterman , and America's Great Chefs . He is the subject of The Last Magnificent , a CNN documentary produced by Anthony Bourdain and available on Netflix Prime. Tireless and passionate about cooking, in 2025, Tower will participate in the Ojai Food and Wine Festival and the Terra Madre Americas event in Sacramento. He will also collaborate on the reopening of the Maybourne Beverly Hills Hotel and will co-host a tribute dinner for Stars in San Francisco.

Paco Morales

Paco Morales

For more than 20 years, Paco Morales has forged his own culinary style, exploring and learning from both his roots and his professional experience. He discovered that the most influential culture to pass through Córdoba was the Andalusian culture, which transformed the city into a beacon of culture and knowledge. Inspired by this legacy, Paco decided to base his cuisine on the reinterpretation of Andalusian recipes and traditions, giving birth to Noor Restaurant.

He is one of the most prominent figures in Spanish gastronomy, known for his innovative approach. Through Noor, Morales recovers the refined aromas and flavors of Al-Andalus and reinterprets them in the contemporary, avant-garde context that has always characterized his cuisine.

With a solid track record in national and international gastronomy, Paco Morales has managed, in record time (7.5 years), to position his restaurant Noor at the highest level of global gastronomy. Recognized in 2024 with 3 MICHELIN stars and consecutively included among the world's top 100 chefs for the past 5 years, Morales possesses a profound creative and culinary talent that undoubtedly provides a new perspective on the restaurant experience, transcending the purely gastronomic to the multisensory.

Rafael Moreno

Rafael Moreno

Dr. Rafael Moreno Rojas is a professor of Nutrition and Food Science at the University of Córdoba (UCO) and a leading figure in the research and dissemination of Mediterranean gastronomy. With an academic career of excellence, he has earned the highest recognition in research, teaching, and management. He currently directs the Chair of Mediterranean Gastronomy (CGM), the Interuniversity Master's Degree in Advances in Gastronomic Sciences at the universities of Granada and Córdoba, and the PAIDI AGR013 Agrifood Quality and Nutrition research group.

His scientific work has resulted in nearly 200 articles and more than 60 books and book chapters. He has developed software and office applications for teaching nutrition and dietetics, as well as pioneering initiatives in distance learning since the late 1990s. As director of the Chair of Mediterranean Gastronomy, he promotes research, training, and dissemination of the Mediterranean Diet from a holistic perspective that encompasses health, sustainability, heritage, and the sensory dimension.

Her studies have delved into the importance of Extra Virgin Olive Oil (EVOO) in traditional Andalusian cuisine and its impact on health, with notable research on frying and the reduction of fat absorption in foods.

He has participated in leading scientific events, such as Science Week in Benicarló and conferences on olive oil and health. His work on local gastronomy has been published in the International Journal of Gastronomy and Food Science . His academic career, commitment to outreach, and innovative capacity have made him a key figure in the field of Mediterranean gastronomy and food science.

Ignacio García

Ignacio García

Ignacio García Estévez holds a PhD in Chemistry and is a Permanent Professor in the Department of Nutrition and Food Science at the University of Salamanca. A researcher in the Polyphenols Research Group (GIP-USAL), most of his research focuses on the study of phenolic compounds and polysaccharides in wines and foods and their relationship with sensory properties, such as color and astringency.

He has published more than 70 articles in high-impact scientific journals and participated in 16 research projects, in addition to collaborating with companies in the wine and cocoa sectors.

He is an expert reviewer for funding agencies and leading scientific journals in the field of food science and is part of the steering group of the COST FLAVOURsome initiative, an international consortium focused on studying flavor perception and improving the acceptance of plant proteins as a food alternative. He also teaches subjects in the fields of food science, oenology, and food safety in the Pharmacy, Biology, and Biotechnology degree programs. He is currently the director of the Master's Degree in Oenology and its Adaptation to Climate Change and the director of the Department of Analytical Chemistry, Nutrition, and Food Science.

Oriol Castro

Oriol Castro

Oriol Castro, a key figure in contemporary gastronomy and head chef at El Bulli from 1997 until its closure, is part of the triumvirate of chefs who co-manage the Disfrutar restaurant in Barcelona, distinguished with 3 Michelin stars, 3 Repsol Suns and recognized as the best restaurant in the world according to The World's 50 Best Restaurants, this year, along with Eduard Xatruch and Mateu Casañas.

Disfrutar opened its doors in December 2014 in Barcelona's Eixample district. The restaurant presents its cuisine in a tasting menu format with the aim of delighting, surprising, exciting, and inspiring through gastronomy. Its design reflects respect for the history and heritage of the Mediterranean, which inspired its decor. The three chefs also run Compartir restaurant in Cadaqués and its namesake restaurant in Barcelona.

They are regular speakers at the world's leading gastronomic conferences and authors of numerous publications and research projects.

Nacho Manzano

Nacho Manzano

Nacho Manzano is one of the most influential chefs in Spanish gastronomy, with a career marked by respect for Asturian tradition and culinary innovation. Along with his sister Esther Manzano, he leads a gastronomic group that ranges from haute cuisine restaurants to more informal offerings, always with a focus on quality and local produce. His flagship restaurant, Casa Marcial , located in the village of La Salgar, has been awarded three Michelin Stars and one Green Star, consolidating its position as a benchmark in European cuisine.

With a proposal that combines the gustatory memories of their childhood with contemporary techniques, Casa Marcial is part of the prestigious 50 Best Discovery list. In addition to Casa Marcial , Nacho and Esther have developed other gastronomic concepts, such as Narbasu , recognized with a Michelin Green Star, and NM in Oviedo, an exclusive space with a Michelin Star since 2023. They have also brought their cuisine to a wider audience with the restaurants Gloria in Oviedo and Gijón, and Nastura , a proposal that fuses the Asturian essence with international influences.

His success has transcended Spain, serving as the culinary director of Bérica , with several restaurants in the United Kingdom. His work has been recognized with awards such as Best Chef of the Year 2020 from the Royal Academy of Gastronomy of Spain and the 2021 National Gastronomy Award . His philosophy remains anchored in tradition, sustainability, and a love for Asturias, taking his cuisine to the highest level without losing the essence that defines him.

Samantha Vallejo-Nágera

Samantha Vallejo-Nágera

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Mitsuharu Tsumura

Mitsuharu Tsumura

Mitsuharu Tsumura, known as "Micha," is a Peruvian chef of Japanese descent and one of the most influential figures in global gastronomy. His cuisine is a true reflection of his Nikkei identity, combining Peruvian culinary tradition with Japanese techniques and flavors. His restaurant, Maido , in Lima, is his most personal project and has been recognized for six consecutive years as the Best Restaurant in Peru. It is currently ranked #2 on Latin America's 50 Best Restaurants and #5 on The World's 50 Best Restaurants . In 2024, Micha received The World's 50 Best Chef's Choice Award , a unique prize awarded exclusively by the vote of his fellow chefs.

His passion for gastronomy has led him to explore new horizons, creating innovative experiences that combine history, identity, and creativity. Through his cuisine, he invites you to discover the richness of Peru, highlighting ingredients from the sea and the Amazon in dishes full of balance and power. In addition to Maido , he leads other successful gastronomic projects. In Lima, he runs Tori , specializing in Nikkei-style grilled chicken. He has also taken his cuisine outside of Peru with Mai Mai Restaurant in Panama and Karai by Mitsuharu in Chile.

Micha has also contributed to the global spread of Peruvian cuisine. He is the author of the book Nikkei is Peru and served as a culinary advisor on the Netflix documentary Peru, Hidden Treasure . His love for Peru and his desire to share his culinary heritage with the world continue to drive him to innovate and surprise with every dish.

Going up Prior Street we arrive at the Plaza Mayor , one of the most monumental in Europe, built between 1729 and 1755 based on a project by Alberto de Churriguera to house the market and public festivals.

It has three floors with simple Baroque decoration and iron balconies over arcades supported by semicircular arches. The most prominent feature is the façade of the Town Hall, from which the city's main shopping streets, Toro and Zamora, lead off.

Leaving the Plaza Mayor through the Plaza del Corrillo we pass by the Romanesque church of San Martín , and continuing along Rúa Mayor we arrive at the Casa de las Conchas, the most representative civil building of the late 15th century, which is currently used as a public library.

Opposite is the magnificent church of La Clerecía , as well as the building of the Society of Jesus, begun in 1617 at the initiative of Philip III and Margaret of Austria, in the Baroque style, and which today forms part of the Pontifical University .

Continuing along Rúa Antigua and Calle Libreros, we find the University , one of the oldest in Europe, founded in 1218. Its façade, a masterpiece of Plateresque architecture, was conceived as a grandiose altarpiece carved in Villamayor stone, reminiscent of goldsmithing. The interior houses the former lecture halls, as well as the auditorium, the chapel, the monumental staircase, and the library, home to priceless manuscripts and incunabula.

Opposite the façade, in the Patio de Escuelas, we see the statue of Fray Luis de León and in the background the doorway of Las Escuelas Menores , where pre-university studies were held until 1867. It features a beautiful courtyard with mixed-linear arches, one of whose rooms houses the Sky of Salamanca , a superb fresco by Fernando Gallego, depicting the zodiac and the universality of wisdom.

Turning the corner onto Calderón de la Barca Street, we reach the New Cathedral, begun by Gil de Hontañón at the beginning of the 16th century in the late Gothic style and completed in 1733 in the Baroque style. Through a chapel at the foot of the New Cathedral, we pass to the Old Cathedral , in the late Romanesque style, whose construction began in the 12th century. The interior features an altarpiece by Nicolás Florentino.

Another interesting visit is the climb to the towers of the Cathedrals where the Ierónimus exhibition has been installed, which gives access to the upper choir of the Old Cathedral, the interior balcony of the New Cathedral, the exterior terraces and several interior rooms of the truncated tower and the bell tower.

Another must-see monument is the Convent of San Esteban , whose portico is one of the most beautiful of the Spanish Renaissance. The beautiful convent cloister combines Gothic lines with Renaissance decorations, and inside the church you can admire a magnificent Churrigueresque altarpiece.

We then arrive at the Roman Bridge , which forms part of the Vía de la Plata roadway. It was built during the reign of Emperor Trajan, and the 15 arches closest to the city remain from that period. Next to the bridge, the Iberian boar, alluded to in "El Lazarillo de Tormes," stands out, and is part of the city's coat of arms. Nearby is the Museum of Automotive History , which houses Demetrio Gómez Planche's collection of vintage vehicles.

If we go up to the Puerta del Río and turn right, we'll see the Civil War Archive , where you can visit a recreation of a Masonic lodge with objects seized from the Freemasonry and exhibitions about the war. Right next door is Casa Lis , a modernist mansion that houses the Art Nouveau and Art Deco Museum , which displays the decorative arts collection of the collector Ramos Andrade.

Leisure in Salamanca

SHOPPING: Zamora and Toro Streets , which lead off the Plaza Mayor, offer a wide variety of clothing and footwear stores, perfumeries, and several banks. Rúa Mayor is primarily home to souvenir shops.

TAPAS AND RESTAURANTS: Around the Plaza Mayor and the Market Square are some of the most renowned restaurants and tapas bars, which present specialties of our traditional cuisine: "meneás" potatoes, fried eggs with farinato, chanfaina (on Sundays and holidays), morucha meat, tostón… and much more. Another popular area for snacks is Van Dyck Street, where bars and inns will delight our palates with a variety of specialties.

AFTERNOON AND NIGHTLIFE: The terraces in Plaza de San Julián have a great atmosphere in the evenings, and the party can continue along Prior and Bordadores streets. At the end of the night, people gather on Gran Vía , where there are bars and pubs with unusual decorations.

Curiosities

Did you know that there's a hidden frog on the university facade? Student tradition encourages students to locate the famous frog sitting on the skull among the profuse ornamentation, which is said to bring good academic luck to those who find it without help. In fact, in medieval times, the frog was a symbol of lust and a warning to students to steer clear of sin and continue on the path of virtue and knowledge that is achieved through university.

The charro button is a piece of jewelry belonging to the traditional folklore of Salamanca. It is usually made of silver, although it can also be found in gold or silver-plated. It has a flattened round shape, always with the same beaded motif on the front, and is one of the main pieces of the well-known "charro filigree." Its origin lies in the button worn on the men's charro suit, as well as the charro cape.

Corners

Surrounding the cathedral along Vicente Ferrer Street we find one of the most welcoming corners of Salamanca: the Patio Chico , where we can see the semicircular apses and the famous Torre del Gallo of the Old Cathedral, decorated with scales and crowned by a weather vane with a rooster, a symbol of vigilance.

At the end of Arcediano Street is the Huerto de Calisto y Melibea (Huerto de Calisto and Melibea) , so named because, according to tradition, Fernando de Rojas may have been inspired by this house to recreate that of the writer Melibea, from whose garden she threw herself down the wall, ending her life. It's a romantic little park where you can relax after visiting the monuments.

In the same area is the Cave of Salamanca , which is not actually a cave, but the ruins of the old church and crypt of San Cebrián, where legend has it that its sacristan, who was the devil himself, gave classes in necromancy and witchcraft to seven students of the University in exchange for keeping the soul of one of them as payment.

More information about the city of Salamanca

Routes through the province of Salamanca

SIERRA DE FRANCIA

South of Salamanca lies the Sierra de Francia-Batuecas Natural Park , covered in oak and chestnut forests. Several circular hiking trails punctuated by artistic interventions, known as "Art Trails," allow you to explore this natural heritage. From Peña de Francia , the highest peak in this mountain range, you can enjoy privileged views of this area.

The area is home to some highly interesting historic sites, such as La Alberca, Mogarraz, Sequeros, Miranda del Castañar, Villanueva del Conde , and San Martín del Castañar . These picturesque villages have preserved their distinctive traditional architecture, with narrow, cobbled streets giving them an almost medieval feel.

As for gastronomy, Iberian products and roasts stand out, as well as cherries (Guaranteed Mark), all accompanied by Sierra de Salamanca DOP wine.

CIUDAD RODRIGO AND THE BORDER

Ciudad Rodrigo is a fortified town, whose walls are suitable for walking along the patrol path, affording beautiful views of the natural defenses of the Águeda River. At the highest point stands the 14th-century castle of Henry II of Trastámara, currently a Parador de Turismo. Its cathedral, the Águila palace, the main square, and the chamber pot museum are among its many attractions.

17 km from Ciudad Rodrigo, we can visit the Siega Verde archaeological site, declared a World Heritage Site in 2010 for being one of the most important open-air Paleolithic art sites in all of Europe.

A delicacy that we can taste in this region is farinato , a Guarantee Mark sausage made from butter, bread, flour, paprika and other ingredients.

ARRIBES DEL DUERO

In the north of the province, the Douro River acts as a natural border with Portugal, creating a deep canyon that creates the magnificent landscapes of the Arribes del Duero Natural Park . Its Mediterranean vegetation and immense variety of fauna and birds are notable, with rare specimens such as the black stork and the golden eagle.

We can explore this area on foot, visiting places such as Pozo de los Humos , an impressive waterfall located between Pereña and Masueco, sailing along the Duero on the river cruises of Aldeadávila de la Ribera and Vilvestre, or by bicycle, as there are various mountain bike routes.

And to complete this exciting day, what better way to enjoy it than with Arribes DOP wines accompanied by some delicious Arribes cheeses .

BÉJAR MOUNTAINS

South of Salamanca is Béjar , nestled in the mountain range of the same name. There you can visit the Ducal Palace, in one of whose towers there is a Camera Obscura that allows for a special tour of the town, or its Renaissance villa, "El Bosque." A few kilometers away is Candelario , a beautiful mountain village notable for its popular architecture, with its old batten doors and watering cans in its streets.

Continuing north along the Vía de la Plata, who can resist stopping in Guijuelo to taste a delicious ham with a recognized DO, as well as visit the sausage factories.

Curiosities of the province

Walking through the streets of La Alberca in the late afternoon, one may discover the sound of bells ringing throughout the town, accompanied by a repetitive prayer. This metallic sound transports visitors back to medieval times. This is the "Girl of the Souls," a character played by 12 women each year, one each month, to encourage residents to pray for the souls in purgatory, since, as they say, "those in heaven don't need it and those in hell don't deserve it."

More information about the province of Salamanca

Santonja highlighted "this important gastronomic event, which will feature the presence of renowned national and international chefs, with a lively program, bringing together a significant group of Michelin-starred chefs, with two places among the five best restaurants in the world and world-renowned figures such as Japan's Shinobu Namae, Peru's Mitsuharu Tsunuma, Slovenia's Ana Ros and the American Jeremiah Tower; and at a national level, chefs Nacho Manzano, Raül Balam, Paco Morales, Carme Ruscalleda and Oriol Castro, among others."

The Minister also highlighted how "Salamanca, with its heritage sites, will become a unique setting where history and gastronomy will go hand in hand, with a varied programme of panel discussions, keynote lectures and culinary demonstrations, with the aim of giving visibility to haute cuisine, discussing its current status and offering a combination of culinary art and monumental wealth in a region like Castilla y León, which masterfully treasures all these riches."

The International Gastronomy Summit of Castilla y León is organized by the Junta de Castilla y León and has the collaboration and advice of the Confederation of Hospitality Entrepreneurs of Castilla y León- HOSTURCYL, in addition to the support of the Salamanca City Council, the Provincial Council of Salamanca and the University of Salamanca.

The presentation ceremony was also attended by the rector of the University of Salamanca, Juan Manuel Corchado Rodríguez; the mayor of Salamanca, Carlos García Carbayo; the president of the Salamanca Provincial Council, Francisco Javier Iglesias García; and the president of the Confederation of Hospitality Entrepreneurs of Castilla y León(HOSTURCYL), Jaime Fernández Lafuente, all representing the institutions collaborating in the summit.

Extensive program of activities

In parallel with the Summit program, a program of activities is being designed that will include a "Pincho Route" in various hospitality establishments in the city of Salamanca, from May 16 to 21.

In addition, on May 20, Summit participants will be able to sample a menu prepared in collaboration with Michelin-starred chefs from Castilla y León, recreating some of the presenting chefs' recipes, showcasing the richness of haute cuisine and the potential of the region's restaurant scene.

The program will be complemented by activities open to the entire city of Salamanca and visitors, including a special concert and a sound and light show, with the aim of uniting the culture and heritage of the Salamanca capital with the Summit's culinary offerings.

On May 20, the Traditional Gastronomy Gala of Castilla y León will be held at the Liceo Theater, organized by the Confederation of Hospitality Entrepreneurs of Castilla y León- HOSTURCYL, with the collaboration of the Junta de Castilla y León, which will pay tribute to the great predecessors of the hospitality industry in the Community, as well as to their successors, recognizing their contribution to the culinary identity of Castilla y León.

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Play video Cumbre Internacional de Gastronomía de Castilla y León. Mayo 2025

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