Aragón Positions Gastronomy as a Strategic Driver of Its Economy and Tourism

Cuisine has ceased to be a secondary attraction and has become one of the primary economic assets and international projection tools of Aragón. This was clearly demonstrated at the III Gastronomic Forum «You Will Like Aragón,» held today and already established as the main reference meeting for the sector in the region.

Driven by CEOE Aragón and ANAGAN, with the collaboration of CEHTA and Alimentos y Bebidas de Aragón, the forum brought together businesspeople, leading chefs, and innovation experts to analyze how to turn culinary excellence into a true vector for economic growth, quality employment, and territorial cohesion.

The numbers presented are compelling: Aragón closed 2025 with its best tourist year in history, surpassing 6 million hotel travelers and registering growth of 10.8%. However, the most relevant data for the business sector is another: the gastronomic and oenological experience received an average rating of 4.5 out of 5, making it the highest-rated aspect of the entire tourist offering in Aragón.

«Cuisine no longer accompanies the journey; it decides and defines it,» was one of the most repeated messages during the event.

Three Strategic Axes for the Future

The forum revolved around three major lines of work:

• Differentiation and premium experience: Chefs Eduardo Salanova (Canfranc Express), Kike Micolau (OAK Valderrobres), and Cristian Palacio (Gente Rara) presented how their proposals are elevating Aragón’s gastronomic positioning towards a higher value-added segment.
• Innovation and foodtech: Anabel Costas, director of the Gastronomic Innovation Center of Aragón, along with Joaquín Díaz-Pache (Naria Digital), highlighted the rapid development of the Aragonese foodtech ecosystem and the enormous potential of artificial intelligence to improve efficiency, personalization, and sustainability in the hospitality industry.
• Social and territorial sustainability: Alfredo Cortés, coordinator of the Social Sustainability Plan for Tourism in Aragón, reported that one hundred establishments have already obtained certification under the ten guidelines for good practices. The plan, driven by CEHTA and the Directorate General of Tourism, is firmly committed to circular economy, locally sourced products, and generating positive social impact in the region, with specific interventions from Juan Naudin (ZGREENS) and Ruth Lázaro (TAISI).

A Model That Generates Real Value

For the Aragonese business community, the outlook is clearly positive. While other Spanish tourist destinations show signs of saturation or slowdown, Aragón is progressing with a model that combines quantitative growth with greater profitability per visitor and stronger territorial ties. Cuisine is solidifying as one of the few sectors capable of generating stable employment outside major cities and contributing to the de-seasonalization of tourism.

In a global context where the competitiveness of destinations is increasingly measured by authenticity, sustainability, and the quality of experience, Aragón has today demonstrated that it possesses the ingredients, talent, and strategy needed to stand out among emerging gastronomic destinations in Southern Europe.

The III Gastronomic Forum «You Will Like Aragón» has celebrated the good results of the present and has laid out a clear roadmap for the coming years: greater integration between the agri-food chain and tourism, a decisive commitment to technological innovation, and a strong commitment to responsible and profitable tourism development.