Highlights 2020

2 MINS

SSG’20 opening

10 MINS

Mummies. A contemporary look at salted fish. Cooking with salt

45 MINS

Andalusian Reminiscences

45 MINS

The purity of ingredients based on the small producer

45 MINS

Watching, revisiting and trying out his “classics”

45 MINS

Does the texture of our dreams exist under the sea?

45 MINS

Workshop on applying techniques to sea bass

30 MINS

Sorlut Oysters. From natural tradition to innovation and avant-garde cuisine

40 MINS

Bar Zazpi, the San Sebastian pintxo bar

20 MINS

Mediterranean cuisine, "eternal modernity"

45 MINS

The “ecotrattoria” of the chef-farmer

45 MINS

The return of "paté en croûte"

45 MINS

Rioja: 100 years are nothing. A look into the future

60 MINS

Post-bistronomic and heterodox Cooking using your wrist

30 MINS

Understanding Fismuler: strategies, concepts… and successful dishes

30 MINS

Offal and vegetables for a wine bar

30 MINS

Joyful but thoughtful cooking, without a recipe book

30 MINS

Traditional preservation of fish in Galicia and its possibilities in contemporary cuisine

30 MINS

Trees as food

45 MINS

Heterodox or neo-bistronomic

45 MINS

Local cuisine

45 MINS

The delicious versatility of Iberian ham: from the Meadows of Andalusia to the kitchen

20 MINS

III San-Miguel- National Potato Salad Championship

40 MINS

Words at a height of one and a half metres. Creative tabletop language

45 MINS

Modernity that doesn’t forget about tradition: from spider crab to trotters

45 MINS

«La vie en Rose» by Ruinart. The production of Rosé champagne

25 MINS

XI National Grilling Competition

30 MINS

The importance of produce in Basque gastronomy

20 MINS

The resurgence of cooking

45 MINS

Basque umami

45 MINS

The final culinary frontier: New African cuisine

45 MINS

A trip to the heart of Azurmendi

45 MINS

Frigate Mackerel and Atlantic Mackerel of Andalusia, partners in tasty, healthy gastronomy

20 MINS

20 MINS

Cuisine influenced by black people and the ancestral roots of the Colombian Pacific

45 MINS

African biodiversity in the kitchen

45 MINS

The migration of rice from the perspective of African slaves

45 MINS

Bluefin tuna in haute cuisine. Four visions

60 MINS

The future of the hospitality industry in a post-Covid scenario

45 MINS

Recovery of Atlantic fauna and protective gastronomic gel in the age of Covid.

45 MINS

Post-Covid. New channels for the gastronomic experience in the UK

30 MINS

Post-Covid. Diversification that looks to Italian tradition

45 MINS

Local cuisine

45 MINS

Pushing the boundaries. Prospecting for ice cream and pectins in the world of salt

30 MINS

Local products are vital

20 MINS

Mortification of the flesh

20 MINS

1st National Chickpea Competition – Tierra de Sabor

30 MINS

The COVID experience and how to overcome it

30 MINS

Post-Covid. Closure of Barcal, searching for a new future

30 MINS

The new reality in pintxo and tapas bars

45 MINS

Revaluation of river fish: the paiche (arapaima) in Peruvian catering

45 MINS

Andalusía, Origin & Destination. Flavours from there and back. 500th anniversary of the journey made by Magellan and Elkano.

60 MINS

1,001 Flavours from the Region of Murcia

45 MINS

Golden Gueridon Award

15 MINS

15 MINS

The contemporary farm and a review of traditional cuisine

45 MINS

Synchronies: chefs as part of the ecosystem and its cycles

45 MINS

Growth through diversification - Roca Models

45 MINS

Stowaways in the “engine room" at Etxebarri

45 MINS

Valladolid. Bar and tapas.

20 MINS

The tropical fruit of Tenerife. Exotic cuisine with papaya, pineapple, pitaya and mango

20 MINS

Pau Albornà i Torras Gastronomic Journalism Award

15 MINS

San Sebastian Gastronomika tribute to José Andrés

15 MINS

The latest post-pandemic creative options

45 MINS

Quo Vadis haute cuisine

45 MINS