In this year's edition, microalgae and macroalgae have been used to create three cocktails, each linked to a specific landscape or characteristic of Leioa. The drinks also come in non-alcoholic versions, and each has been presented with a pintxo inspired by the territory and natural flavors. Students and instructors have participated in the process, blending science, creativity, and hospitality.

The first offering is Vermut Leioa, a cocktail associated with the more urban side of the municipality. Vermouth and gin have been infused with chlorella algae, and complemented with orange and other ingredients to achieve a drink with a fresh and distinctive flavor.

The second, Cocktail Baserri, is a proposal that nods to the rural landscape of Leioa and its green northern environment. It combines txakoli from Bizkaia, orange, apple, and melon, with an algae infusion and a delicate lemon foam.

The third, Cocktail Marinerri Zero, is a non-alcoholic drink created in honor of the Nervión River estuary and Leioa's connection to the sea; it is based on orange, peach, pineapple, and grenadine, with a special touch of algae.

The presentation was designed as a sensory experience: the tasting of cocktails and pintxos was accompanied by lights, music, and images of landscapes to better explain the inspiration behind each drink. In this way, they have transformed the urban landscapes of Leioa, the rural settings, and the memory of the estuary into flavors.