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Gastronomika makes a stand for the gastronomy of generosity against the gastronomy of competition
A return to the foundational spirit of congresses with leading chefs such as Albert Adrià, Ricard Camarena, Quique Dacosta, Oriol Castro and Pedro Subijana, humbling sharing their knowledge up close and personal.
News
Two Spaniards "educating" in the United Kingdom
Nieves Barragán (Sabor, London, England) and Miguel Ángel Mayor (Rioja, Glasgow, Scotland) tell their own stories of how they arrived in the United Kingdom to "continue practising pedagogy on Spanish gastronomy".
Ponencias 2022
Presentation
Cellarium: conservation in evolutive cuisine
Cristóbal Muñoz
Chef in Ambivium* (Peñafiel, Valladolid, Spain)
Presentation
Primary cutting-edge
Lucía Freitas
Chef at A tafona* (Santiago de Compostela, Galicia, España)
Presentation
The transformation of Arzak through its menus
Elena Arzak
Chef at Arzak*** (San Sebastián, Spain)
Presentation
It's all smoke
Dani García
Chef at the Dani García Group (Marbella, Spain)
Presentation
The Eneko World
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Bizkaia, Spain)
Opening
Opening ceremony. Tribute San Sebastian Gastronomika 2022 to Thomas Keller
The chef of the world's best restaurant in 2003 and 2004, Thomas Keller, will be in San Sebastián to take up the torch from Alain Ducasse as the recipient of the event's Homage Award.
Presentation
The new journey of Enigma
Albert Adrià
Chef at Enigma (Barcelona, Spain)
Presentation
The (re)evolution of red tuna: gastronomy, sustainability and health
Ekaitz Apraiz
Chef at Tunateca (Barcelona, Spain)
Hideki Matsuhisa
Chef at Koy Shunka* (Barcelona, Spain)
Paco Roncero
Chef at Paco Roncero** (Madrid, Spain)
Award
Prizegiving ceremony - 3rd "Tierra de Sabor" Chickpea Championship
Tierra de Sabor brings us a discussion once more concerning one ingredient which forms part of all popular cookery formats in another round of the National Chickpea Championship.
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Award
Prizegiving ceremony - Ruinart Sommelier Challenge
The 7th Ruinart Sommelier Challenge awards.
Tribute
Tribute to the 50th anniversary of Makro
Makro is celebrating 50 years in catering and gastronomy.
Presentation
Promising crops and fungi
David López Carreño
Chef at Local de Ensayo (Murcia, Spain)
Presentation
Disfrutar 2022: creativity, technique and concept
Oriol Castro
Chef at Disfrutar** (Barcelona, Spain)
Eduard Xatruch
Chef at Disfrutar** (Barcelona, Spain)
Award
"Gueridón de Oro" Award
José Polo, sommelier at the Atrio restaurant, will be taking the San Sebastian Gastronomika award for professionals working the restaurant floor.
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Presentation
The Lakes on a plate; 20 years of inspiration from Cumbria
Simon Rogan
Chef in L’Enclume*** (Cartmel, United Kingdom)
Presentation
Efficient creativity
Ricard Camarena
Chef at Ricard Camarena Restaurant** (Valencia, Spain)
Presentation
Summum
Rubén Campos
Chefs at El Rincón de Diego* (Cambrils, Tarragona, Spain)
Presentation
The essence of the Atlantic in El Bierzo
Samuel Naveira
Chef at Mu.Na* (Ponferrada, León, Spain)
Award
2022 Bar of Bars Award
This is the fourth round of an award for the social and gastronomic space which is the bar. This year the winner is La Vermutería Río de Pamplona.
Presentation
Uses and applications of collagen in cooking. Beef tendon
Javi Estévez
Chef in La Tasquería* (Madrid, Spain)
Presentation
Scotland's pantry
Roberta Hall McCarron
Chef in The Little Chartroom (Edinburgh, United Kingdom)
Presentation
The world of lobsters in Formentera
Nandu Jubany
Chef at Can Jubany* (Calldetenes, Barcelona, Spain)
Award
Foods and Wines From Spain Award
The new prize acknowledges the work of a professional committed to promoting the food and beverages of Spain above.
Presentation
Akelarre post-pandemic
Pedro Subijana
Chef at Akelarre*** (San Sebastián, Spain)
Presentation
Landscapes of Osip and Somerset
Merlin Labron-Johnson
Chef at Osip* (Somerset, United Kingdom)
Presentation
Shared innovation
Diego Guerrero
Chef at DSTAgE** (Madrid, Spain)
Jorge Bretón
Lecturer at the Basque Culinary Center
Edorta Lamo
Chef at Arrea! (Santa Cruz de Campezo, Álava, Spain)
Juan Carlos Arboleya
Lecturer at the Basque Culinary Center
Eneko Izcue
Lecturer at the Basque Culinary Center
Presentation
High-voltage cuisine
Enrique Pérez
Chef at El Doncel* (Sigüenza, Guadalajara, Spain)
Award
Prizegiving ceremony - 2nd Spanish Apple Tart by Asturias Championship
A 1,500 € prize will also be awarded for this during the ceremony.
Round table
Spanish gastronomy culture in London
Quique Dacosta
Chef at Quique Dacosta Restaurant*** (Dénia, Valencian Community, Spain )
José Pizarro
Chef at José tapas Bar (London, United Kingdom)
Ángel Zapata
Chef in Barrafina* (London, United Kingdom)
Presentation
Basque umami, simplicity and concept, cookery constancy
Josean Alija
Chef at Nerua*, (Bilbao, Spain)
Award
Prizegiving ceremony - 5th San Miguel Russian Salad Championship
This is the fifth National Russian Salad Championship, and the fifth prizewinning restaurant.
Presentation
Constructing paths from Amelia
Paulo Airaudo
Chef at Amelia** (San Sebastian, Spain)
Presentation
Maritime Allegory
Quique Dacosta
Chef at Quique Dacosta Restaurant*** (Dénia, Valencian Community, Spain )
Presentation
Mutation of conceptual and technical influences in the United Kingdom
Miguel Ángel Mayor
Chef at Rioja (Glasgow, United Kingdom)
Presentation
Bardal, beyond de kitchen
Benito Gómez
Chef at Bardal** (Ronda, Málaga, Spain)
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Presentation
Sabor by Nieves Barragán
Nieves Barragán
Chef at Sabor (London, United Kingdom)
Presentation
Ceviche's trip
Gastón Acurio
Chef at Astrid & Gastón (Lima, Perú)
Presentation
Tenerife's sweet revolution. Two avant-garde chefs
Jesús Camacho
Pastry chef in Restaurante Donaire (Tenerife, Spain)
Laura Suárez
Pastry chef in Habatonka (La Orotava and La Laguna, Tenerife, Spain)
Award
Prizegiving ceremony - 2nd National Tenerife Tropical Fruit Dessert Competition
We will also be revealing the name of the winner of the 2nd National Tenerife Tropical Fruit Dessert Competition.
Award
Pau Albornà i Torras Gastronomy Journalism Award / Sarah Jane Evans
This year the award for the best facet of gastronomy journalism goes to the United Kingdom.
Presentation
The Clove Club. Where ideas come from
Isaac McHale
Chef in The Clove Club** (London, United Kingdom)
Presentation
The "txuleta" and its muscles
Jon Ayala
Chef at Laia Erretegia (Hondarribia, Spain)
Presentation
How to cook the perfect steak
Matthew Brown
Executive chef at Hawksmoor Group (United Kingdom)
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Presentation
Regenerative livestock. Recreating the natural order
Pablo Rivero
Owner of Don Julio (Buenos Aires, Argentina)
Award
Prizegiving Ceremony. Oil Chef Competition
The “Oil Chef" competition organised by the Jaén Provincial Council is back in San Sebastián.
Award
Prizegiving ceremony - 13th National Grill Competition
The Kursaal's terrace will be chock-a-block with smoke, fire and embers during the morning, to eventually reveal the winner of the traditional National Grill Competition.
Presentation
From raw to cooked
Andoni Luis Aduriz
Chef at Mugaritz**, (Renteria, Gipuzkoa, Spain)
Presentation
Mundu bira
Aitor Arregi
Chef at Elkano* (Getaria, Gipuzkoa, Spain)
Registration is now open for Gastronomika 2022
Gastronomy's ability to unite cultures Life beyond London The experience of Spanish chefs in the UK The magic of flames with leading grill masters Tasting is back at the auditorium
United Kulinary, the slogan for the 24th San Sebastián Gastronomika Euskadi Basque Country congress, is a nod to gastronomy's ability to unite cultures beyond politics. The world's longest standing gastronomy congress will be showcasing the culinary panorama in the United Kingdom, still a great mystery outside its capital. The congress will run from 2 to 5 October, and registration is now available for the 24th Gastronomika congress for a seat to follow the talks live, and take part in the range of activities staged at the venue.
This was the reunion at GASTRONOMIKA 2021
SAN SEBASTIÁN WELCOMES CONGRESS-GOERS ONCE AGAIN DUCASSE DELIGHTED WITH THE HOMAGE AWARD JULIE ANDRIEU'S RECIPES CONQUER THE KURSAAL SSG21 CERTIFIES THE BOOST TO THE SECTOR IN THE WAKE OF THE PANDEMIC
The 23rd San Sebastian Gastronomika Euskadi Basque Country 2021 congress has certified the boost to the sector with a massive turnout in the wake of a tough period of pandemic. It did so with one eye on its own territory, but as part of a dual performance with French cuisine, in a reunion tabled by Gastronomika. Two of the world's major cuisines showcasing their desire to continue to move forward together. A successful Gastronomika’21 featuring Alain Ducasse, which will also go down in history thanks to the splendid commentator on French cuisine, Julie Andrieu, who conquered the Kursaal when she stepped up to take the Pau Albornà Journalism Award.
2021 EDITION
