San Sebastian Gastronomika-Euskadi Basque Country will be back at the Kursaal from the 14th to the 17th of November 2021
The 2021 congress will be rediscovering the culinary reality of France and will be proposing a fresh dialogue between French and Spanish cuisine. The most transformative concepts, up-and-coming new chefs and the great figures from both sides of the frontier who at one time were so close will be here in San Sebastián at a unique event.
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Cuisine & local area
An hour with Bittor Arginzoniz and his embers
Bittor Arginzoniz allows the cameras of San Sebastian Gastonomika into his midday service at Asador Etxebarri*.
Cuisine & local area
The commitment to responsibility made by Carlo Cracco
The Italian Carlo Cracco attended to San Sebastian Gastronomika to talk about going green.
Future paths
The chefs will return to Cala Montjoi
Ferran Adrià has become a leader in the sector and has asked for clear measures and further aid from the authorities.
Future paths
How to turn setbacks into opportunities. By Roca.
A lesson in overcoming in times of crisis.
Cuisine & local area
Javier Olleros: "Nature provides all the answers”
Cuisine & local area
From the mulberry bush to the plate
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Cuisine & local area
Peruvian Pedro Miguel Schiaffino presents paiche, the hog from the Amazon River
Future paths
Albert Raurich: “Bar counters will be back”
Future paths
Ice creams that don’t melt
Cuisine & local area
Miguel Ángel de la Cruz takes advantage of the region to find new flavours
Cuisine & local area
Cocinandos multiplies the benefits of chickpeas
Cuisine & local area
Valladolid and its most representative products
Black cuisine
Cuisine to the rhythm of the Colombian Pacific
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Cuisine & local area
The Arzak family grows
Cuisine & local area
Josean Alija. The complex simplicity of the surroundings and memory.
Cuisine & local area
A service at Azurmendi with Eneko Atxa
Post-bistronomy
Pedro Sánchez: “I haven’t read a recipe in my life”
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Post-bistronomy
Iván Domínguez: “Salt is a Galician’s DNA”
Post-bistronomy
Distilling energy and fun. The key to Fismuler.
Cuisine & local area
Andreu Genestra: “Trees as another cooking ingredient”
Post-bistronomy
Sacha Hormaechea: “Let us keep making people happy”
Future paths
Andoni Luis Aduriz digresses at the table
Cuisine & local area
Arbelaitz. Traditional cuisine in harmony with contemporaneity.
Cuisine & local area
Chisco Alonso honours lamb from Valladolid
Future paths
Ángel León moves Aponiente to the sea
Cuisine & local area
Pedro Subijana, more than 50 years and still contemporary
Future paths
Quique Dacosta: salt-curing in evolution
Italy & Spain
Pietro Zito, the simplicity and beauty of the local
Cuisine & local area
Toño Pérez will open the Torre de Sande in November
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Cuisine & local area
Paco Morales: “Al-Andalus has a lot more to give”
Cuisine & local area
The Pintxo counter in San Sebastián, by Zazpi Gastrobar
Post-bistronomy
A day for the Unorthodox
MAG
Cuisine & local area
Bittor Arginzoniz will be opening up Etxebarri for San Sebastian Gastronomika
The grilling genius will be explaining from the kitchen what a service is like at the third best restaurant in the world.
Caterina Ceraudo: “We hope that the virus does not take away our hugs, which are so vital for us Italians”
Gennaro Esposito, Caterina Ceraudo and Pietro Zito are three of the Italian chefs taking part in San Sebastian Gastronomika, three eminent transalpine chefs who will come to San Sebastian to cook and be part of the Italian-Spanish embrace that the conference is promoting.
Ignacio Medina: “Our job as journalists is to spark debate and controversy”
Gastronomic Journalism Award. Gastronomika 2020.
Gastronomika sneaks into the kitchens of the greats
The best restaurants in Donostia-San Sebastian will serve as a stage for presentations at the congress and, for the first time.
Post-bistronomy
Ode to individual verses in the kitchen
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CONTINUING OUR JOURNEY TOGETHER
ROSER TORRAS
Black cuisine
Maura de Caldas: “When Colombia stops being ashamed of its heritage, its gastronomy will triumph”
A great international defender of the cuisine of the South Pacific, in Colombia, and its native products, Maura de Caldas is its great ambassador and a figurehead in Latin America. Without turning her back on progress, she advocates defending the simple, the essential, the ancestral and tradition. She will be at San Sebastian Gastronomika to pass on her wisdom to us, which is a lot.
In search of the best grill
Eight restaurants from all over the country will go head to head to win the title of 'grill master' at Gastronomika.
Future paths
Ferran Adrià will be showing the work of elBulli1846
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