This June Estrella Damm joins two world-awarded chefs in Moscow! - WIN AN EXCLUSIVE TICKET!

Moscow, Russia – On Tuesday June 11th, around 300 people from Russian hospitality industry will gather at Moscow City Golf Club where Estrella Damm will present the very first Russian Estrella Damm Gastronomy Congress with the theme “Beyond the contemporary cuisine”.

The program will include a show cooking by Joan Roca - chef and creator of El Celler de Can Roca in Girona- and another one by Vladimir Mukhin, chef of White Rabbit Restaurant Moscow.

The event will be hosted by well-known foodie journalist Sergey Ivanov and it will gather industry professionals, including journalists, chefs, and restaurant owners.

The night will finish off with a cocktail and a music concert.

Judging by everything mentioned, Estrella Damm Gastronomy Congress promises to become one of the most important gastronomy events in Moscow this season.

For more details about Estrella Damm and the Congress, please visit the brand’s pages:


#EstrellaDamm #EstrellaCongress


All you have to do:

Post a picture of your perfect Spanish food on Instagram and use the hashtags:

#estrelladamm #estrellacongress #estrellacongressmoscow

Additional Information about Estrella Damm History:

Since 1876, Estrella Damm has been synonymous with Barcelona, its taste infused with the city’s unique cultural expression of food, art and Mediterranean pace of life.

140 years ago, a young August K. Damm and his wife Melanie emigrated from Alsace to escape the Franco-Prussian war. Their journey took them to the Mediterranean to realize their dreams of doing what they did best: brewing beer. In 1876 they established their own brewery, having crafted a distinctive and evolved beer, suitable for warmer climates, so different to existing central European beers: The Mediterranean Lager.

To this day, Estrella Damm is brewed using their original 1876 recipe and only the best Mediterranean ingredients: barley malt, rice and hops. The quality of the ingredients is of the utmost importance and as such, we work closely with local Mediterranean farmers, supplying them with our carefully selected pure seed varieties. Their yeast is unique and it is stored under high security measures, and our malt is processed to the strictest standards in their own malthouse, La Moravia.

It takes a minimum of 3 weeks for Estrella Damm to complete the fermentation and production process. This level of care and attention has been recognized through the acclaim and numerous awards won across the globe. Issues such as Oxidation and Microbiological Contamination are overcome by using the most modern packaging technology. And their brown bottle protects against ultraviolet radiation, this combined with appropriate cold storage ensures that the beer can be enjoyed as was intended: Mediterráneamente.

Estrella Damm has been the Official Beer Partner of The World’s 50 Best Restaurants for the past three years and the sponsor of the Chef’s Choice Award as part of the World’s 50 Best as well. Furthermore, Estrella Damm organizes Gastronomy Congress all over the world, last year was held in Manchester and previous years in Miami, Lisbon, Melbourne, London, Miami, Toronto and Edinburgh.

Joan Roca Career

Joan Roca i Fontané is a chef of the restaurant El Celler de Can Roca. Joan and his brothers (Jordi and Joseph Roca), work together as stellar chefs who created modern avant-garde Spanish cuisine, following legendary chef Ferran Adria. Their restaurant in Girona, El Celler de Can Roca, was awarded three Michelin stars for the first time back in 2009. In 2013 and 2015, it was voted No.1 in The World’s 50 Best Restaurants. It was ranked second by the Restaurant Magazine in 2011, 2012 & 2014. In 2016 his chef-peers named him winner of the Chefs’ Choice Award. Chef Joan Roca recently cooked for guests of the 2018 Oscars Ceremony Viewing and Elton John’s Foundation dinner in Los Angeles.

Vladimir Mukhin Career

Vladimir Mukhin is a cook in 5 th generation. Mukhin became the first chef in the history of modern Russian cuisine to tour in France, where in 2009 along with French chef Christian Etienne he held a gala dinner “Russian Christmas” at the Michelin-starred «Christian Etienne» restaurant. Since 2012, he is the chef of the Moscow restaurant «White Rabbit» that became one of the best world’s restaurants among 100.

In 2016, White Rabbit Restaurant took the 18th place in the prestigious international rating, The World’s 50 Best Restaurants and 15th place in 2018th. In 2017, he became the co-founder of IKRA, the 1st international gastronomy festival in Russia.