The Horeca Awards 2026 are the industry awards that recognise the ongoing revolution and honour business excellence, product innovation, and leading professionals in the hospitality sector.
Award categories
BEST HORECA CONCEPT
The best business models that have developed an innovative hospitality concept will be recognised in:
- Organised catering
- Independent Catering
- Hotel F&B
- Contract Catering
BEST HORECA PROJECT
The best Horeca projects will be recognised in the following categories:
- Interior Design Project
- Kitchen Project
BEST HORECA PRODUCT
The best products or services that provide solutions or improvements to the industry will be recognised in*:
- Restaurama
- Fully Equiped
- Coffee, Bakery & Pastry
- Tech
- Setting & Atmosphere
BEST HORECA PROFESSIONAL
A professional who has contributed to the growth and transformation of the sector will also be recognised.
The Best Horeca Product category is exclusive to exhibiting companies at Alimentaria + Hostelco.
Key dates
Submission of Applications
16 SEPTEMBER 2025
Registration
until
19 DECEMBER 2025
Announcement of finalists
FROM 10 FEBRUARY 2026
Awards
ceremony
24 MARCH 2026
PATRON
The Horeca Awards feature a jury made up of renowned professionals from various areas of the sector, under the patronage of Eva Ballarín.
Winners from the previous edition
HORECA
Award for best hotel F&B concept
A haven of peace in a privileged enclave of Barcelona
CASA FILOMENA is a charming guest house with a family atmosphere.
“The smallest hotel in Barcelona”. We can organize an exclusive and tailor-made
cooking workshop for you. We'll buy the ingredients at the Sarrià Market and
prepare the food together that you'll then taste. A good way to get to know our
culinary culture. We take care of even the smallest detail so that you can enjoy
a unique stay."
Finalists
HORECA
Award for best restaurant concept
“Haizea by Gategourmet” Project
Comprehensive Catering Services onboard #iryo trains, the first private
Spanish operator in the High-Speed Railway market. Innovation in
services, culinary excellence, and commitment to sustainability, fully
focused on the passenger for a superior travel experience.
Finalists
HORECA
Award for the best contract catering concept
Aqua Project
Water is a scarce resource, sometimes inaccessible, and requires
treatment and management. Our objective is to undertake changes
to avoid waste.
The Acqua project accompanies us in the day-to-day life of the
school canteen, through the collection of excess water: undrinked
water from the glasses.
Finalists
HORECA
Award for the best interior design project
Villa Indiano, a space that is many places
Villa Indiano is a space that is many places. A restored 19th century villa,
in the heart of the Valencian orchard, with a restaurant serving
traditional cuisine and a terrace with a program of activities. A unique
space in which to organize social and corporate events that become
experiences that leave their mark.
Finalists
PRODUCT
Award for the best Human Resources product or solution
Paneotrad artisanal baking process
The Paneotrad baking system allows you to produce high-quality artisan bread
using a simplified baking process, accessible to users with minimal training.
Working with Paneotrad saves time and space in the laboratory, permits a
“just-in-time” approach to bread production and eliminates waste while
improving working conditions (ease of use, eort reduction and improvement
of the work environment and schedule).
PRODUCT
Award for the best product or solution for business management
The most complete tool to manage your restaurant from a single device
Last.app integrates in a single platform all the key tools that any
restaurateur needs in every aspect of their daily operations and in the
various stages of their business (from opening, through development, to
expansion). Our key focuses are simplicity, adaptability to our clients,
our integrations with over 200 software solutions, and continuously
updating our system.
Finalists
PRODUCT
Award for the best sustainable product or solution
Reduction and Donation of Food Surplus
Thanks to technology we help food companies reduce and revalue their
food surplus. Donate securely, access tax deductions, and receive
incredible data to guide better management decisions.
Finalists
PRODUCT
Award for the best product or solution for customer experience
Wondercool, the tool of the future for the hospitality industry
Wondercool is the pioneering brand in sub-zero refrigeration that has developed a
technology allowing beverages and food to remain unfrozen within its equipment, even
when the storage temperature is lower than the freezing point of the product. After
several years of research and development, Wondercool has successfully implemented
this technology in hospitality equipment, providing a disruptive solution poised to be
the tool of the future for the Horeca sector.
Finalists
DISTRIBUTION
Award for best kitchen project
CACAO. An effcient, innovative kitchen with an Atlantic soul
Cacao is a gastronomic space with 1,000 m2 of surface divided into 6 different rooms. The selected equipment is state-of-the-art, has high production, energy effciency and at Roig we have been able to integrate the machinery, respecting the decoration project and history
of the establishment
Finalistas
PROFESSIONAL
Award for best professional trajectory
Mario Cañizal
Mr Mario Cañizal has
dedicated his career, first in
food & distribution industry
and after this experience,
he has been involved in
catering & hospitality
industry for the last 30 years.
He has successfully
spearheaded numerous
initiatives that have had a
great impact in the catering &
hospitality sector, for example
correcting unstructured
situations, creating
communication bridges and
transversality at dierent links
along the value chain &
innovating where gaps exists.