From 8 to 12 October 2025, Barcelona’s Port Vell will once again become the international epicentre of the nautical world with a renewed edition of the Barcelona International Boat Show. This year, under the innovative BOATIQUE concept, the event embraces a narrative that goes beyond the technical to explore the lifestyle intrinsically linked to the sea. Within this framework of exclusivity, design, and sensory experience, gastronomy takes on a central role with the appointment of Rafa Zafra as the creator of the official menu for the Village, the show’s most emblematic and social space.
Recognised by the Michelin Guide and known for a career that blends classical training with creative flair, Rafa Zafra has established a culinary identity that celebrates the sea with sophistication. Following his formative years at El Bulli and the launch of his own acclaimed restaurants — including Estimar (in both Barcelona and Madrid) and Amar at El Palace Hotel — the Sevillian chef has secured a prominent place on the international fine dining scene. His proposal for the Boat Show is a natural extension of this ethos: a cuisine defined by precision, elegance, and deep respect for ingredients, enriched with references to seafaring tradition.
Zafra’s menu is structured around two distinct gastronomic experiences. The first is an exclusive tasting menu, available only during the event, featuring six savoury courses inspired by the sea — such as anchovies, squid with wild mushrooms, and Catalan-style confit sea bass — followed by two desserts and a carefully curated wine pairing. The wines selected, including Pazo San Mauro Albariño and Marqués de Riscal Reserva, have been chosen to harmonise with the marine flavours and the technical finesse of each dish.
On the other hand, the Village’s Open Bar will offer a more relaxed experience, with a menu based on tapas and small plates that reflect the chef’s culinary imagination in a more informal key. Highlights include tuna belly Russian salad, sardine coca, tuna tartare mollete, and mini meatballs with wild mushrooms. The space is designed to encourage sharing, exploration of flavours, and pairing with specially crafted cocktails. Meat-based dishes and vegetarian options will also be available, ensuring diversity and balance throughout the offering.
The logistical development and operational execution of the project will be led by Le Chef, a catering firm specialising in high-end events. At the helm is Laura Pi, a key figure in Barcelona’s most exclusive social scene. Her team, composed of professionals with extensive experience in premium gastronomy, will be responsible for ensuring that every detail — from service at the table to the rhythm of the event — is delivered with precision and poise.
Beyond its gastronomic value, Zafra’s participation in the Boat Show holds personal significance. Although born in Seville, much of his professional career has unfolded in Barcelona — a city with which he maintains a close and enduring connection. In this context, his menu represents not only a culinary exercise but also a statement of affinity with the city and its coastal culture. Dishes such as the dessert Pijama — a reinterpretation of a 1950s recipe born on the beach of Barceloneta — exemplify this emotional and geographical link with the Catalan capital.
The 2025 edition of the Barcelona International Boat Show is set to be one of the most ambitious to date. With the launch of the BOATIQUE concept, the event deepens its commitment to innovation, sustainability and exclusivity. Premium spaces such as the Premier Yacht Agora and Village VIP, along with curated experiences like the Blue Tech Summit and Blue Tech Safaris, will unfold against a backdrop of superyachts, ephemeral architecture and tailored services — reaffirming Barcelona’s place on the global luxury nautical map.
