Paraguayan cuisine is undergoing a transformation and professionalization, and Gastronomik 2026 is consolidating itself as the main meeting point for chefs, entrepreneurs, producers and food lovers. This year, the event revolves around the concept "#MásAlto", which, according to manager Carla Núñez, is not limited to expanding the fair, but to raising the standard of the entire local gastronomic industry.
"We want everyone who comes to leave with the feeling that Paraguayan cuisine can and should be on another level," Núñez said. She highlighted that Gastronomik is the only place where, in two days, you can see, taste, learn and connect with everything happening in Paraguayan and regional gastronomy, acting as a key platform for the growth of the HORECA sector (hotels, restaurants and cafeterias).
Among the central axes of this edition are the future of cooking and the incorporation of technology applied to the field. Núñez previewed that there will be talks and experiences on smart management systems, zero-waste cooking, sustainability and operational efficiency. "We want to show how to use technology without losing the soul of the dish," she explained.
The focus on local producers will also be prominent, with initiatives such as artisanal ceramics from Areguá and Chaco dates developed by La Herencia. "The Paraguayan public no longer just wants to eat well; they want to know where what they consume comes from and that it has purpose," the manager emphasized.
In addition to tastings and exhibitions, Gastronomik 2026 will feature workshops, technological activations and immersive experiences. Specialist Andrés Ugaz will address new gastronomic routes and regional trends. There will also be interactive spaces for the public to try smart cooking technologies and learn about innovations applied to restaurants and hotels.
Núñez stressed that one of the most valuable aspects of the event is the business connections generated during the two days of the fair. "Often the most important deals are not closed at the stands, but in the corridors or during the activations," she said. According to her, Gastronomik has become a space where strategic alliances, new projects and expansion opportunities are born for gastronomic brands and entrepreneurs.
The organization expects this edition to mark a before and after for the local industry. "#MásAlto has ceased to be just a concept and we want it to become a reality for the sector," Núñez summarized. In a market where Paraguayan cuisine is gaining increasing regional visibility, Gastronomik 2026 seeks to establish itself as the showcase where the country projects the future of its cuisine, its identity and its business potential.