Xantar 2020 closes with a greater number of exhibitors, occupied surface and visits

 The Minister of Rural, José González, presided over the closing ceremony of the 21st edition of the only accredited international gastronomic tourism fair in Spain 

Today the 8th Xantar Gourmet Grupo Cuervas Contest awards were also presented

Ourense, 02/09/2020.- “Not a free meter and not a free minute”. This is how the executive vice president of Expourense, Jorge Pumar, defined Xantar 2020 during the closing ceremony, which closes with data that exceeds previous editions, such as the 289 exhibitors from 9 countries, the area occupied or the public’s following of the most of 150 experiences that involved holding four activities for each hour of the fair and which were followed by more than 7,000 participants, most of them professionals from the sector.


The number of visits received during the five days of the show, about 25,000, also exceeds that of the latest editions.


The Xantar 2020 Activities program included live cooking exhibitions in which renowned chefs from Spain, Portugal, Costa Rica, Mexico, Peru and Chile participated and in which indigenous and quality products were valued. Another of the activities that aroused the interest of professionals was the more than 30 commented tastings of products such as wine, liqueurs, cheeses, honey or Panamanian rum. We must also add the more than 50 tastings offered by the exhibitors, such as the rosca with cheese and Amandi de Sober wine, the Botello de O Barco de Valdeorras, to name a few of those organized for this closing day.


Xantar 2020 has once again enjoyed the loyalty of professionals in the sector and also of the general public from both Galicia and Portugal and neighboring provinces, which fulfills the objective of the fair to promote proximity tourism through gastronomy to through cross-border and also Ibero-American cooperation. Today’s closing ceremony, Day dedicated to the Rural Environment, was chaired by the Minister of this area, José González, who highlighted the role that Xantar plays in the “revitalization of the Galician economy and in the international promotion of two vital sectors for Galicia such as the agri-food industry and the hotel and tourism industry.

tThis last day was also dedicated to the municipalities of Castro Caldelas and Sober, both in the Ribeira Sacra, the featured protagonist of this edition. The president of the Ribeira Sacra Tourism Consortium and mayor of Sober, Luis Guitián, thanked Xantar for the only candidature that Spain will submit in 2021 to the UNESCO World Heritage Site.

The day dedicated to O Barco de Valdeorras was also celebrated, whose mayor, Alfredo García, stressed that “tourism has to become an important resource for our territories. We have to learn to live, too, from tourism ”.

During this closing ceremony, the Xantar Gourmet Group Cuevas Contest awards were also presented, as has been the custom for 8 years, in the professional, semi-professional and amateur categories. They had to make recipes that included various Galician gourmet products such as chestnuts. The winners of this edition were:

Illya Aleksenko Bilyayev – Santiago de Compostela
Recipe: Galician beef ravioli stuffed with chestnut with candied mushrooms

Rut Nieves Fernández – Ourense and Fátima Nieves Fernández – Ourense
Recipe: A Chispa da Castaña

Marcos Céspedes Seijo – Ourense. Also winner of the 2019 edition in this same category.
Recipe: Galician veal timbale stew with chestnuts and warm mushroom and roasted chestnut salad.

The closing ceremony concluded with the delivery of plates to the sponsoring entities of Xantar 2020 and among which are large companies in the food and service sector of Galicia, in addition to the different administrations, which highlights once again the importance of public-private cooperation. This concludes the first fair of the Expourense calendar for 2020. .

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Xantar es la única Feria Internacional de Turismo Gastronómico. Con una trayectoria de 20 años poniendo en valor los productos agroalimentarios de calidad, la elaboración y el servicio profesional, se ha convertido en un referente para los destinos enogastronómicos más punteros, tanto de España como de Portugal.


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