Presentations, pairings, workshops, tastings and a market featuring the best fermented brands will fill Nau Bostik in Barcelona on 14, 15 and 16 March, in an edition that runs until Monday to accommodate a day for professionals.
Following the success of last year’s first edition open to the public, FRMNT, the Barcelona Fermentation Festival, returns this March. It does so at a time of absolute effervescence in a sector that is gaining more and more followers. On 14, 15 and 16 March, Nau Bostik in Barcelona will host this event, which was created three years ago by Lambicus and Ferment Project, and which this year will offer the largest and most ambitious edition in its history.
Sponsored by Gastrocultura Mediterránea-T öufood, the Festival aims to respond to the growing curiosity and interest in the world of fermented foods, not only among the general public, but also among professionals in the world of gastronomy. Therefore, the big news this year is the expansion of the programme with FRMNTPRO, an additional day—Monday 16th—dedicated exclusively to teaching and networking, and aimed at professionals, schools and institutions (with prior invitation and accreditation).
FRMNTPRO, the conference for professionals
Indeed, the organisers of the event want to ‘take a step forward’ in 2026 and offer a space —and a conference— exclusively for professionals: FRMNTPRO.
‘FRMNTPRO—which will be held in the Gastrocultura Mediterránea–T öufood room—was created with the aim of expanding the festival’s audience and connecting with restaurateurs, chefs, producers, gastronomic companies, training centres and all those who want to become professionals or delve deeper into the world of fermentation,’ the organisers emphasise. FRMNTPRO will feature a specialised programme of lectures, workshops and activities led by some of the best fermenters and projects in the country, focusing on techniques, experiments, recipes and fermented products.
From the Market to activities, including the POP UP Lunch
But beyond the big news focused on professionals, the event, which is pioneering and unique in the country as it is exclusively dedicated to the world of fermented foods, will offer presentations, pairings and workshops over the three days, accompanied by a market open to the public where you can discover and taste products from some of the best fermented food brands in the country, from craft beer to non-alcoholic fermented drinks, kombucha, natural wines, fermented ice cream, cheesecakes with koji, lacto-fermented products, tempeh and cheeses, among many other offerings.
A wide range of products that will satisfy the curiosity of visitors, whether they are experts, newcomers or people who want to take their first steps in the world of fermented products, either to make them at home or simply to enjoy them as consumers.
The best voices in the sector
But without a doubt, the highlight of the event will be the speakers, some of the most prominent expert voices in the world of fermented foods, who will be coming to FRMNT to share their experiences, discoveries and knowledge. The following will be attending the FRMNT FESTIVAL and FRMNTPRO: José de la Rosa (@fermentedfreelance); the teams from Ferment9 (@ferment9) and TöuFood (@toufood_ingredients); Eneko Izkue Colio (@enekocook); Gaspar Zizinia (@zizinia_de_les_flors); David Bea Castaño (@tarracobiersommelier); Robert Ruiz and Janus (@robertruizmoreno and @janus.bcn); Meritxell and Humbert, from Kensho Sake (@kenshosake); the team behind the Korean project The Sool Company (@thesoolcompany); and, of course, the driving forces behind the event, Xavier Ramon, from Ferment Project (@ferment_project), and Henk Cortier, from Lambicus (@lambicusBCN).
The highlight of the Festival, however, will be the POP UP Lunch, a pairing lunch based entirely on fermented products, which will feature the participation of leading fermenters and some of the guest speakers. All this will be accompanied by music and a great atmosphere. Because the event remains true to its philosophy: to convey a passion for fermented products, spread knowledge and create community and synergies.
The rise of fermented foods: the growth of the FRMNT FESTIVAL
The FRMNT FESTIVAL returns after an edition that marked a turning point. Its opening to the general public in 2025 represented a change of location—which remains at Nau Bostik—and a reformulation of the format, with the market and an increase in activities. The event brought together 1,000 visitors, with a diverse programme that included 12 activities and the participation of 11 top-level speakers.
The market, with 12 stands, became a key space for discovery and exchange, while the public consumed up to 690 drinks, demonstrating the interest and involvement of those attending.
This year, the FRMNT FESTIVAL consolidated its growth in parallel with that of the fermented food sector, which has gone from being a fad or an emerging trend to a solid reality in gastronomy and health. What began with curiosity about products such as kombucha and kimchi has become a rapidly expanding field, driven by consumers seeking flavour, well-being, health and knowledge. In fact, fermentation, an ancient technique with more than 12,000 years of history, is currently experiencing a creative renaissance that combines tradition and science, and continues to attract a diverse audience, from home enthusiasts to professionals and influencers in contemporary cuisine.
In this context of effervescence, the FRMNT FESTIVAL stands out as the benchmark event, ‘a unique opportunity to discover the country’s leading fermentation projects, learn from their creators and taste special editions and exclusive collaborations, designed specifically for the festival,’ say the organisers.
Xavier Ramon, from Ferment Project: a leading figure in fermentation and food pairing
Xavier Ramon, founder of Ferment Project, is one of the leading figures in fermentation and food pairing in Catalonia. In recent years, he has established himself as a key figure in the world of fermented foods in Catalonia, especially in beer culture and experimentation with koji (Japanese fungus). He is also the founder of the Brebel Beer brewery, with which he has organised pairing experiences between beers and Catalan cheeses. Through these activities, he not only highlights the role of fermented products in gastronomy, but also raises awareness of their health benefits and food sustainability.
Henk Cortier, founder of Lambicus Bar
Henk Cortier is a Belgian entrepreneur based in Barcelona and founder of Lambicus, a project that began in 2014 in the Sant Antoni neighbourhood with the aim of promoting the richness of Belgian beer. What began as a specialised shop has evolved to include a bar with 10 taps and a carefully selected range of more than 300 bottles, ranging from classic Trappist beers to Lambics, including special and limited editions. His work has been key in spreading Belgian beer culture in Catalonia, making Lambicus a benchmark for beer lovers.
Gastrocultura Mediterránea- Töufood, official sponsors of the FRMNT Festival
Gastrocultura Mediterránea is a company specialising in the research, development and distribution of high-quality ingredients and gastronomic solutions, with a clear educational and innovative vocation. Through brands such as Töufood, it supports chefs, artisans and food creators who work with discernment, knowledge and respect for the product. In the world of fermented foods, its contribution is key to understanding, controlling and evolving processes, providing tools that allow for rigorous experimentation, improved textures and stability, and opening up new creative avenues without losing the living, artisanal essence of fermentation. A philosophy that is fully in line with the values of the FRMNT: dissemination, innovation and community.
Source: : ACEVEDO COM