The conference, part of the annual Euro-Toques Catalunya assembly, served to reflect on the valorization of food resources in the Ebro Delta. The event combined the chefs' perspective with scientific analysis to explore new ways of utilizing marine products and managing species introduced into aquatic ecosystems.
Technical sessions featured experts from the Fundació Alícia and the Institut de Recerca i Tecnologia Agroalimentàries (IRTA). Speakers emphasized the importance of gastronomic innovation as a driver for regional development and the need to connect scientific knowledge with professional culinary practice.
The discussion later moved to a roundtable where various restaurateurs shared experiences on using lesser-known species and local consumption. Participants highlighted the role of restaurants as showcases for local products and as active agents in promoting the gastronomic identity of the Terres de l'Ebre region.
