The organisation of the congress bringing together science, gastronomy and the world of the sea creates a grant for future sustainable collaboration between scientists and chefs.
Pepe Vieira: “Inspiration doesn’t hit you when you’re travelling – it comes to you as you stroll around your restaurant”
The chef of the Pepe Vieira* restaurant (Pontevedra) arrived at Meeting of the Seas to warn against the loss of authenticity in cooking. “We have to turn our gaze back to our own location, to cook it, transmit it, and be less permeable to influences”.
Sowing seagrass meadows may help retrieve these key spaces forming part of marine biodiversity and the blue economy.
Researcher Atushi Watanabe points out the need to share knowledge in order to secure a powerful algae cultivation industry.
The Peruvian chef talks about the gastronomic virtues of the wild “paiche” fish native to Amazonia.
Meeting of the Seas heads up the fight against an invasive algae species that is taking over the Andalusian coastline
The organoleptic properties of algae, similar to the properties of chilli, serve up a spicy gastronomic solution to this environmental problem.
The III Meeting of the Seas will analyse the role of marine reforestation in the restoration of the oceans
The event that brings together marine biologists, researchers, chefs and major figures in the fishing industry will once again be held in Andalusia from the 5th to the 7th of July.
One of the most stalwart gastronomic defenders of the Amazonian larder, is back in Spain these days for the 3rd Meeting of the Seas.
The leading light of grilling tradition in Getaria is at this year’s 3rd Meeting of the Seas.
Karen McGlathery is an international authority on seagrass meadows and their recovery.
Giuseppe Iannotti: “In a restaurant, rather than talking about sustainability, we should be talking about ethics”
This Italian chef is taking part in Meeting of the Seas with a very special project: 8pus, a 100% fish delivery service.