The Official Spanish Chamber of Commerce in Belgium and Luxembourg, in collaboration with the Spanish Embassy in Luxembourg, is celebrating Spain Day on 25 and 26 June with two exclusive events designed to promote Spanish culture and cuisine in the Grand Duchy and to strengthen ties between the two countries.

DAY 1 | Exclusive concert and Spanish cocktail experience

The celebrations began on the afternoon of Thursday 25 June with a unique concert by one of the most acclaimed musicians of his generation, the pianist Juan Pérez Floristán, who delighted the audience with his renditions of some of the most iconic works by Ludwig van Beethoven, Maurice Ravel and Frédéric Chopin.

The concert opened with words of welcome and thanks from the Chamber’s president, Pablo López-Álvarez, who highlighted culture as a means of strengthening relations between the two countries, and from Spain’s ambassador to Luxembourg, Nieves Blanco Díaz, who emphasised the pianist’s career.

For around an hour, pianist Juan Pérez Floristán shared his passion for music by presenting and performing works such as Beethoven’s ‘Appassionata’, Manuel de Falla’s ‘Andaluza’ and Alberto Ginastera’s ‘Three Argentine Dances’, through which he demonstrated a refined technique coupled with great artistic sensitivity.

Afterwards, guests enjoyed a selection of Spanish culinary delights at the Hotel Meliá Luxembourg, where they were also able to sample some of the signature dishes by chef Áxel Smyth of the Simpar restaurant, such as his Iberian ham croquette, recognised as The Best Croqueta de España at Madrid Fusión.

DAY 2 | Gala dinner with Michelin star awarded chefs

The following day, Friday 26 June, chef Áxel Smyth, from the Simpar restaurant – which holds one Michelin star and one Repsol Sun – delighted guests with an ode to Spanish and Galician cuisine, featuring dishes such as a vegetable stew in the style of
ratatouille, coquelet royale with truffle and chocolate, and a reinterpretation of the Tarta Santiago, amongst others, which made up a tasting menu created especially for the occasion.

Chef Áxel Smyth’s cuisine has a strong Galician influence, centred on respect for local and market-sourced produce, whilst the desserts were created by chef Claudia Merchán, recognised as one of Spain’s finest pastry chefs, trained at the Basque Culinary Centre in San Sebastián and a guest chef on MasterChef Ecuador.

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