One of the most minimalist chefs on the European scene, a master of dressing up complex recipes in apparent simplicity and using two or three ingredients could not miss this local congress to confirm that he is doing as well as ever.

The chef of Nerua, which has been on the list of the world's 50 Best Restaurants since 2015, will be demonstrating his genius once more on stage at the Kursaal, and revealing the culinary highlights of his new season. A season featuring the Basque's well-known qualities: simplicity and product.