The Spanish government presented the International Plan for Spanish Gastronomy, a national strategy aimed at transforming the global prestige achieved by Spanish cuisine over the last three decades into a structured and sustainable economic, tourism, and brand asset in the long term.
Integrated into the National Food Strategy approved in 2025, the plan is based on a clear premise: Spain is already a world leader in high gastronomy and in the recognition of its pantry, but that leadership risks being diluted if not organized in a coordinated and ambitious manner. Therefore, for the first time, gastronomy is no longer considered an exclusively cultural or culinary sector, but rather a state policy with a direct impact on exports, high-value tourism, skilled employment, and international projection.
A Shared Diagnosis
The official document, 51 pages long and drawn up with the participation of more than 120 industry professionals, highlights several starting points:
Spain has led major rankings in high cuisine and gastronomic creativity for years. It has 407 quality designations (such as appellations of origin, geographical indications, etc.), one of the highest densities in the world. Its agri-food exports are achieving consecutive annual records. The tapa has become a global symbol of togetherness and shared consumption. The Mediterranean and Atlantic diets, along with the enormous diversity of products (over 8,000 km of coastline, three seas, two archipelagos), position the country as one of the great guardians of quality food.
However, the plan acknowledges that this success has so far been highly dependent on individual talent and that there is a dispersion in communication, promotional actions, and the international projection of the brand «Gastronomic Spain.»
Four Pillars and Ten Specific Measures
The strategy is organized into four main lines of work that group ten key measures:
- Talent, Training, and Knowledge
- Creation of a global training hub for Spanish gastronomy (an international reference center for professionals worldwide).
- Organization of a major annual global gastronomic creativity gathering.
- Construction of an international network of Spanish professionals acting as permanent ambassadors.
- International Presence and Markets
- Coordinated drive for quality Spanish products to appear in professional kitchens and high-end gourmet channels worldwide.
- Specific support for innovative and sustainable gastronomic business models with potential for international expansion.
- Systematic promotion of iconic dishes and concepts (with the tapa as the prime example) to facilitate their incorporation into global kitchens.
- Gastronomic Tourism
- Integration of the gastronomic dimension at all tourist touchpoints (airports, stations, official websites, tourism offices).
- Launch of campaigns and events focused on high-value and quality gastronomic tourism segments.
- Country Brand and Cultural Dimension
- Coherence and projection of a strong and unified gastronomic brand Spain.
- Decisive institutional support for the candidacy of “the tapa” as an Intangible Cultural Heritage of Humanity before UNESCO.
Political Leadership and the Role of Influencers
The Minister of Agriculture, Fisheries and Food, Luis Planas, signed the presentation letter of the plan with a statement that summarizes its ambition: “Spain knows. Now we want the world to know it in a strategic, coordinated, and profitable manner.” During the presentation, he emphasized the participation of Ferran Adrià, who described the launch as “the most important day in Spanish gastronomy history,” highlighting the paradigm shift: moving from individual successes to a collective competitive advantage.
Governance and Horizon
The plan will be led by the Ministry of Agriculture, Fisheries and Food, in close coordination with ICEX, Turespaña, and the ministries of Economy, Trade, Industry, and Tourism. It will be executed through annual programs with quantifiable indicators and is conceived as a living and adaptable framework.
The government does not establish a fixed overall budget in the document but aims to realign and strengthen existing instruments (promotion of Foods from Spain, ICEX resources, Turespaña campaigns, external cultural action) and complement them with specific allocations in the upcoming budgets.
What Does It Aim to Achieve in the Coming Years?
The ultimate goal is that when talking about creative haute cuisine, exceptional quality products, premium gastronomic experiences, or the culture of sharing at the table, the first mental association among consumers, professionals, and international travelers will be Spain — and that this association translates into:
Increased added value and volume in exports of premium products. Increased average spending per tourist in the experiential and gastronomic segment. More Spanish-origin concepts and restaurants thriving outside the country. Greater capacity for influence and gastronomic soft power on a global scale.
In a moment of intense international competition — with Peru, Mexico, Japan, Korea, Nordic countries, and others positioning themselves aggressively — Spain decides to move from being admired to being imitated, consumed, and visited in a strategic and structured way.
The message is clear: Spanish gastronomy has changed the world once. Now the government wants it to do so again, but this time with a national strategy behind it.
