HOreca AWARDS
Recognition to the industry
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.
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Media partner:
Sponsor:
Key dates
Submission of Applications
SEPTEMBER, 16th 2025
Registration
until
JANUARY, 16th 2026
Announcement of finalists
FROM FEBRUARY, 24th 2026
Awards
ceremony
24 MARCH 2026
Winners of this edition
CONCEPT
COLLECTIVE RESTORATION Award
Catalogue of 5th-range textured dishes for people with dysphagia
The jury particularly valued their proposal of textured dishes for its wide variety and careful presentation. In a sector where aesthetics is not usually a priority, Eudec Food achieves visually appealing and appetising creations, enhancing the value of this type of gastronomic offering.
They also stand out for their proactive operational approach, providing functional solutions that facilitate kitchen workflows without compromising quality or the diner’s experience. A combination of innovation, practicality and culinary sensitivity that has earned them this recognition.
Finalists
PROJECT
BHP KITCHEN PROJECT Award
Afterlife FoodHub, a container-based food concept for large-scale events.
They are redefining foodservice management at large-scale events through a compact, efficient and highly innovative model.
They have demonstrated that it is possible to install a modular, scalable and technologically advanced professional kitchen in under 48 hours, optimised even for non-specialised staff.
Their operational results — 8,500 dishes served, 16 items per minute and just 5 minutes’ waiting time — demonstrate outstanding efficiency in an extreme context.
Furthermore, its replicable and adaptable nature makes it a benchmark model for festivals, sporting events and large gatherings.
They also stand out for their proactive operational approach, offering functional solutions that facilitate kitchen workflows without compromising quality or the diner’s experience. A combination of innovation, practicality and culinary sensitivity.
Finalists
CONCEPT
BHC ORGANIZED RESTORATION Award
Garden Pizza
It represents top-quality standards in every detail, from product selection to the final front-of-house experience. A project with a clear family identity, built on strong values and an honest approach to hospitality. A thoughtful, coherent and carefully crafted concept, where commitment to the environment, sustainability and innovation is a genuine part of its DNA, not just part of the narrative.
Finalists
PRODUCT
BHP TECH Award
Proppos: AI and computer vision to digitalise key processes in the HORECA sector
Its platform digitalises and automates key processes in kitchens and dining areas, improving efficiency, reducing errors and optimising the experience for both users and managers. Its solutions include FastPay for smart self-checkout, food waste control, hospital plating validation, and patient intake recording.
The technology enables data-driven decisions, full traceability and time savings, turning manual processes into precise and scalable systems. Proppos combines innovation, sustainability and safety to transform operations and the experience in gastronomic and healthcare environments.
Finalists
CONCEPT
BHC INDEPENDENT CATERING Award
La Barra del Indiano
It demonstrates that it is possible to create a distinctive project driven by enthusiasm and hard work, with the support of trusted local suppliers. Its monthly tasting menu brings together tradition and creativity, continually reinventing Spain–Peru cuisine. Each dish reflects effort, determination and dedication, with the aim of offering the best possible dining experience. The front of house, led by Rosa López, adds warmth and professionalism, making guests feel at home. This project is an example of how passion, consistency and collaboration can result in a truly unique gastronomic offering.
Finalists
CONCEPT
BHC HOTEL F&B Award
Umániko
It stands out as a hotel-based gastronomic destination by offering unique experiences that combine quality, innovation and sustainability. Its workforce, with more than 70% of people with disabilities and nearly 90% from vulnerable groups, reflects a strong commitment to inclusion. The proposal integrates Mediterranean cuisine adapted to different needs, responsible consumption and food waste management. Initiatives such as blind dining experiences and social collaborations generate a positive impact on the community. Umániko turns hotel foodservice into a benchmark for excellence, diversity and sustainability.
Finalists
PROJECT
BHP INTERIOR DESIGN PROJECT Award
Gastrosense: emotional redesign of the SUMMUM restaurant based on data and AI
A pioneering project that applies computational neuroscience and multisensory design to enhance customer wellbeing. Using non-invasive technologies, emotions, cognitive and physiological responses were analysed in order to adapt lighting, materials, layout and atmosphere.
The comprehensive redesign of the space created more comfortable, intuitive and emotionally balanced environments, improving both the customer and staff experience. Its innovative approach combines science, technology and human-centred design, offering replicable solutions for the HORECA sector.
Gastrosense demonstrates how interior design can transform gastronomic spaces into intelligent, emotional and meaningful environments.
Finalists
PRODUCT
BHP RESTAURAMA Award
The New Charcuterie of the SEA
Reinterpreting traditional cold cuts entirely from high-quality fish. After more than four years of R&D, it offers a catalogue of over 30 products combining innovation, artisanal tradition and sustainability. Its model reduces fish waste from 54% to 3%, generating circular value and optimising resources.
In addition, it opens markets where meat charcuterie is not commonly consumed, such as the Arab world, expanding business opportunities. Fishology Foods offers unique, healthy and versatile gastronomic experiences, with Mediterranean flavour and a commitment to the circular economy.
Finalists
PRODUCT
BHP FULLY EQUIPED Award
EVEREO®: the hot fridge for maintaining service temperature.
It revolutionises food preservation by keeping dishes at service temperature, safe and ready to serve even days after preparation. It combines precise control of temperature, humidity and atmosphere, preserving texture, flavour and aroma without the need for regeneration.
Together with MULTI.DAY HOT VACUUM, it allows dishes to be stored for up to 3 days hot under vacuum, reducing waste and optimising planning in professional kitchens. It facilitates managing peak workloads, improves operational efficiency, and enables innovation in concepts such as 24/7 room service, dark kitchens or hot grab-and-go.
EVEREO® redefines professional cooking, offering safety, consistent quality and new strategic production possibilities.
Finalists
PRODUCT
BHP BAKERY & PASTRY Award
Iberital VISTA
Iberital VISTA brings to the Horeca sector an innovation based on the convergence of sustainability, advanced technology and a focus on specialty coffee, applied in a practical and profitable way for the business. Its main contribution is translating a fully eco-designed approach into a professional dual-boiler espresso machine, incorporating from its conception energy efficiency solutions, thermal insulation and the use of recyclable materials, without compromising thermal stability or cup quality.
Finalists
Best Horeca PROFESSIONAL Award
JORDI BUTRÓN
Es uno de los pasteleros más influyentes de la gastronomía contemporánea, reconocido por haber revolucionado el mundo del postre. Trayectoria Impecable.
Finalists
