On Thursday, September 3, at 8:00 p.m., and after the closing of Hotelga 2026, the Volf stand was transformed into the stage of a grand banquet that brought together prominent figures from Argentina’s gastronomy, mixology, hospitality, and culture.
Volf, a leading company in cutlery, tableware and glassware for gastronomy and hospitality, returned to Hotelga with a space that doubled in size compared to the previous edition. For this edition, two large tables took center stage in an evening designed to gather, share and celebrate around food.
A grand table as the centerpiece of the gathering
The evening began with a reception led by Eat Catering, presenting their croquantería, while the culinary program was entrusted to renowned venues and chefs.
Narda Lepes had a special participation through her projects. From Kona Corner she presented a one-meter Chirashi Sushi, while from Narda Comedor she offered a seasonal strawberry dessert accompanied by a cascade of chocolate.
For her part, Casa Rodante Catering presented tiramisu cups served in Volf glassware, integrating the culinary offering with the brand’s tableware and objects.
The event’s overall production was led by Tamara Kosacoff, who steered a staging that aimed to turn the fair’s exhibition space into a true gastronomic experience.
A table with offerings from renowned authorities
The banquet brought together a wide array of savory and sweet offerings, designed to showcase the diversity of styles and flavors in Argentine gastronomy. Each preparation was presented on Volf tableware, cutlery, and glassware, accompanying both the presentation and the dining experience.
Among the savory options, one could sample the cured fish with apple and almond dressing and charcoal naan from Coronado; the Kona Corner Chirashi Sushi; the cavatelli and zeppole from La Alacena; the Grasa cheeseburger; and Felisa’s glazed pork snout.
Eat Catering’s offering added a selection of bruschettas with various combinations: hummus, Parma ham, gremolata, confit tomato, and zucchini; guacamole, gravlax salmon, and arugula; brie, sautéed pears, baked onion, and baby arugula; smoked loin, babaganoush and arugula; and a variety of goat, blue, parmesan, and camembert cheeses.
There was also Anafe pâté, cold sweet potato noodles with prawns and Mapo sauce from Hong Kong Style, crab croquettes from Costa 7070, a cold noodle salad from MAD Pasta, cassava gnocchi from Cucinetta, and rabbit with pistachio pressed on mustard bread from Tegui.
The itinerary continued with Néctar’s milanesa beef loin baos, fresh mushrooms and pickles with a coffee anglaise from Mambo, a tartare-on-potato-grid sandwich from El Bocadito, lion’s mane mushroom ceviche from Chui, artisanal pork morcilla with onion purée and quince compote from Asadero, and Min Pao with pork and mushrooms from Niño Gordo.
Among the bites, notable were the maritozzos with carbonara cream and truffle cream from Cucina Paradiso, the palmiers with tartare and Oli’s pay potatoes, chicken skewer with green sauce and cauliflower couscous salad from Casa Sáenz, Togni’s Pizza, a liver and cardoon mushroom skewer from Bravado, Crizia’s Rump oysters, the assorted cheeses from Quesos La Suerte, a hot dog with bacon, truffle aioli and pickle relish from Mansión Mihura, a puff pastry with cream cheese, pickled pear and endives from Fico, and taralli peperoncino with citrus cream and cured trout from Luciano Nanni.
The sweet finale: from Argentine classics to original creations
The dessert segment followed its own course, presenting offerings that ranged from Argentine classics to more original creations.
Casa Rodante Catering displayed a tiramisu tower; Ness offered halva flan; and Narda Comedor served strawberries with chocolate. There was also an ice-cream cart by Coni Borras, featuring strawberry with cream and vanilla; Chula Gálvez’s Tenedor cake; cheesecake from Nicky Cheese; the Torta Carmen by Betular; and Macalado de Laban.
Maru Botana added her Rogel, while Fico presented a puff pastry with semolina cream and olive oil, pear compote and caramelized pears. The offerings were completed with vanilla ice cream with caviar from Casa Palanti and a chocolate and raspberry cake from García.
The grand highlight of the finale was, indeed, Chula Gálvez’s creation: a one-meter-long carrot cake shaped like a fork, which became one of the night’s main focal points and crowned the gathering with a sweet finish.
A culinary experience guided by prominent figures in mixology
The experience also included a chapter dedicated to beverages. The cocktails were crafted by Inés de los Santos, Ludovico De Biaggi, Tres Monos, Sebastián from Tres Monos, and Ramiro Ferrari.
The wine list was accompanied by Luigi Bosca, while Morgade provided its waters and Fuego Tostadores took care of the coffee.
In this way, the proposal sought to integrate gastronomy, mixology, and hospitality into a single experience, with every detail conceived around the Volf tables.
The figures who accompanied Volf
Among the guests were Julián Waich, Claudia Fontán, Flor de la V, Jimena Monteverde and Fabián Medina Flores, in addition to renowned figures from gastronomy, mixology, hospitality, and culture.
Journalists, special guests, and friends of the brand also participated, in a night that functioned as a meeting point among different players in an industry that has maintained a strong link with Volf for years.
Volf and its link to the gastronomic industry
Choosing the stand as the banquet venue was not accidental. During Hotelga, the space functioned as a showplace for products aimed at professionals in gastronomy and hospitality. Once the fair ended, it was transformed to welcome the guests and become a large shared table.
With more than a century of experience, Volf is dedicated to the design, manufacture, and marketing of products for the table, supporting professional kitchens, restaurants, and hotels as well as homes. Over the years, the brand has built a close bond with chefs and industry professionals, with pieces that combine design, functionality, durability, and quality.
Its participation in Hotelga 2026 thus reaffirmed its commitment to the hospitality industry and to the identity of Argentine gastronomy.
Once again, Volf chose to celebrate around a large shared table: a place to cook, taste, meet, and celebrate with those who make gastronomy an experience that goes beyond the plate.
