Opening
SSG’20 opening
10:00 - 10:10 HRS
Presentation of the XXII San Sebastian Gastronomika-Euskadi Basque Country.
PROGRAMME 2020
Monday, 5 October
1000HRS
1010HRS
Presentation
Mummies. A contemporary look at salted fish. Cooking with salt
10:10 - 10:55 HRS
Quique Dacosta
Chef at Quique Dacosta Restaurant*** (Dénia, Spain)
1055HRS
Presentation
Andalusian Reminiscences
10:55 - 11:40 HRS
Paco Morales
Chef at Noor** (Córdoba, Spain)
1140HRS
Presentation
The purity of ingredients based on the small producer
11:40 - 12:25 HRS
Caterina Ceraudo
Chef at Dattilo* (Strongoli, Italy)
1225HRS
Presentation
Watching, revisiting and trying out his “classics”
12:25 - 13:10 HRS
Pedro Subijana
Chef at Akelarre*** (San Sebastian, Spain)
1310HRS
Presentation
Does the texture of our dreams exist under the sea?
13:10 - 13:55 HRS
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Spain)
1355HRS
Activity
Workshop on applying techniques to sea bass
13:55 - 14:25 HRS
Rafa Zafra
Chef at Estimar (Barcelona - Madrid, Spain)
1530HRS
Activity
Sorlut Oysters. From natural tradition to innovation and avant-garde cuisine
15:30 - 16:10 HRS
Sergio Humada
Chef at Casa Humada (Lasarte, Spain)
Dani López
Chef at Kokotxa, (San Sebastian, Spain)
Rubén González / Jon Urrutikoetxea
Chefs at Hamabi (Pamplona, Spain)
1610HRS
Activity
Bar Zazpi, the San Sebastian pintxo bar
16:10 - 16:30 HRS
Paul Arrillaga
Chef at Zazpi (San Sebastian, Spain)
1630HRS
Presentation
Mediterranean cuisine, "eternal modernity"
16:30 - 17:15 HRS
Gennaro Esposito
Chef at La Torre del Saracino ** (Vico Equense, Italy)
1715HRS
Presentation
The “ecotrattoria” of the chef-farmer
17:15 - 18:00 HRS
Pietro Zito
Chef at Antichi Sapori (Montegrosso, Italy)
1800HRS
Presentation
The return of "paté en croûte"
18:00 - 18:45 HRS
Toño Pérez
Chef at Atrio ** (Cáceres, Spain)
1845HRS
Activity
Rioja: 100 years are nothing. A look into the future
18:45 - 19:45 HRS
Pablo Franco
Director of the Control Agency of the Regulatory Board for Designation of Qualified Origin Rioja Wine
Fernando Salamero
President of the Regulatory Board for Designation of Qualified Origin Rioja Wine
Tuesday, 6 October
1000HRS
Post-bistronomic and heterodox Cooking using your wrist
10:00 - 10:30 HRS
Pedro Sánchez
Chef at Bagá* (Jaén, Spain)
Jordi Vilà
Chef at Alkimia* (Barcelona, Spain)
Rafa Peña
Chef at Gresca (Barcelona, Spain)
Carlos Torres Elisa Rodríguez
Chef and maitre at La Buena Vida (Madrid, España)
César Martín
Chef at laKasa (Madrid, Spain)
1030HRS
Presentation
Understanding Fismuler: strategies, concepts… and successful dishes
10:30 - 11:00 HRS
Nino Redruello
Chef at Fismuler (Madrid, España)
1100HRS
Presentation
Offal and vegetables for a wine bar
11:00 - 11:30 HRS
Rafa Peña
Chef at Gresca (Barcelona, Spain)
1130HRS
Presentation
Joyful but thoughtful cooking, without a recipe book
11:30 - 12:00 HRS
Pedro Sánchez
Chef at Bagá* (Jaén, Spain)
1200HRS
Presentation
Traditional preservation of fish in Galicia and its possibilities in contemporary cuisine
12:00 - 12:30 HRS
Iván Domínguez
Chef at NaDo (A Coruña, Spain)
1230HRS
Presentation
Trees as food
12:30 - 13:15 HRS
Andreu Genestra
Chef at Andreu Genestra* (Capdepera, Majorca)
1315HRS
Debate
Heterodox or neo-bistronomic
13:15 - 14:00 HRS
Sacha Hormaechea
Chef at Botillería y fogón Sacha (Madrid, España)
Nino Redruello
Chef at Fismuler (Madrid, España)
Pablo Loureiro
Chef at Casa Urola (San Sebastian, Spain)
1400HRS
Presentation
Local cuisine
14:00 - 14:45 HRS
Chisco Alonso
Chef at La Garrocha (Valladolid, Spain)
1610HRS
Activity
The delicious versatility of Iberian ham: from the Meadows of Andalusia to the kitchen
16:10 - 16:30 HRS
Lucía García
Jabugo PDO Communications Manager
José Antonio Pavón
Jabugo PDO CEO
Xanty Elías
Chef at Acánthum*
1630HRS
Championship
III San-Miguel- National Potato Salad Championship
16:30 - 17:10 HRS
The San Miguel-National Potato Salad Championship is now in its third year.
1710HRS
Presentation
Words at a height of one and a half metres. Creative tabletop language
17:10 - 17:55 HRS
Andoni Luis Aduriz
Chef at Mugaritz** (Errenteria, Spain)
1755HRS
Presentation
Modernity that doesn’t forget about tradition: from spider crab to trotters
17:55 - 18:40 HRS
Hilario Arbelaitz
Chef at Zuberoa* (Oiartzun, Spain)
1845HRS
Activity
«La vie en Rose» by Ruinart. The production of Rosé champagne
18:45 - 19:10 HRS
Louise Bryden
Oenologist at Maison Ruinart
Caroline Fiot
Oenologist at Maison Ruinart
Wednesday, 7 October
1000HRS
Championship
XI National Grilling Competition
10:00 - 10:30 HRS
The traditional National Grilling Competition is now in its eleventh year.
1045HRS
Activity
The importance of produce in Basque gastronomy
10:45 - 11:05 HRS
Roberto Ruiz
Chef at Hika Gastronomiko
Francisco Carrasco
Commercial Manager of Carrasco Ibéricos
Jon Eizagirre
CEO of Exclusivas Mardu
1115HRS
Presentation
The resurgence of cooking
11:15 - 12:00 HRS
Juan Mari y Elena Arzak
Chef of Arzak*** (San Sebastian, Spain)
1200HRS
Presentation
Basque umami
12:00 - 12:45 HRS
Josean Alija
Chef at Nerua* (Bilbao, Spain)
1245HRS
Presentation
The final culinary frontier: New African cuisine
12:45 - 13:30 HRS
Selassie Atadika
Chef at Midunu (Accra, Ghana)
1330HRS
Presentation
A trip to the heart of Azurmendi
13:30 - 14:15 HRS
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Spain)
1550HRS
Activity
 120x90.jpg)
Frigate Mackerel and Atlantic Mackerel of Andalusia, partners in tasty, healthy gastronomy
15:50 - 16:10 HRS
Manuel Becerra
Secretary-General of the Regulatory Board for the Andalusian Atlantic Mackerel and Frigate Mackerel PGIs
Israel Ramos
Chef at Mantúa*
1610HRS
16:10 - 16:30 HRS
Jesús Sanz
Owner Quesos Campoveja
Juanjo Losada
Chef at Restaurante Pablo* (Leon, Spain)
1630HRS
Presentation
Cuisine influenced by black people and the ancestral roots of the Colombian Pacific
16:30 - 17:15 HRS
Maura de Caldas
Los Secretos del Mar (Colombia)
1715HRS
Presentation
African biodiversity in the kitchen
17:15 - 18:00 HRS
Pierre Thiam
1800HRS
Presentation
The migration of rice from the perspective of African slaves
18:00 - 18:45 HRS
JJ Johnson
Chef at Fieldtrip (New York, USA)
1845HRS
Activity
Bluefin tuna in haute cuisine. Four visions
18:45 - 19:45 HRS
Martín Berasategui
Martín Berasategui*** Restaurant (Lasarte)
Mario Sandoval
Coque** Restaurant (Madrid)
Hideki Matsuhisa
Koy Shunka* Restaurant (Barcelona)
Alberto Durá
ANGLE** Restaurant (Barcelona)
Thursday, 8 October
1000HRS
Presentation
The future of the hospitality industry in a post-Covid scenario
10:00 - 10:45 HRS
Clare Smyth
Chef at Core by Clare Smyth** (London, United Kingdom)
1045HRS
Presentation
Recovery of Atlantic fauna and protective gastronomic gel in the age of Covid.
10:45 - 11:30 HRS
Diego Schattenhofer
Chef at Taste 1973 (Arona-Tenerife, Spain)
1130HRS
Presentation
Post-Covid. New channels for the gastronomic experience in the UK
11:30 - 12:00 HRS
Marcos Fernández
CEO of Ibérica Restaurants and Arros QD (London, United Kingdom)
1200HRS
Presentation
Post-Covid. Diversification that looks to Italian tradition
12:00 - 12:45 HRS
Matías Perdomo
Chef at Contraste* (Milan, Italy)
1245HRS
Presentation
Local cuisine
12:45 - 13:30 HRS
Miguel Ángel de la Cruz
Chef at La Botica* (Matapozuelos, Spain)
1330HRS
Presentation
Pushing the boundaries. Prospecting for ice cream and pectins in the world of salt
13:30 - 14:00 HRS
Luis Arrufat
Lecturer at BCC
Alfredo Taboada
Lecturer at BCC
1400HRS
Activity
Local products are vital
14:00 - 14:20 HRS
Rebeca Barainka
Chef at Galerna Jan Edan (San Sebastian, Spain)
1540HRS
Activity
Mortification of the flesh
15:40 - 16:00 HRS
Andreu Genestra
Chef at Andreu Genestra* (Capdepera, Majorca)
1600HRS
Championship
1st National Chickpea Competition – Tierra de Sabor
16:00 - 16:30 HRS
Legumes from Castilla y León in capital letters: from stew to avant-garde cuisine
1630HRS
Presentation
The COVID experience and how to overcome it
16:30 - 17:00 HRS
Juanjo Pérez / Yolanda León
Chefs at Cocinandos* (Leon, Spain)
1700HRS
Presentation
Post-Covid. Closure of Barcal, searching for a new future
17:00 - 17:30 HRS
Miguel Warren
Chef at Barcal (Medellín, Colombia)
1730HRS
Debate
The new reality in pintxo and tapas bars
17:30 - 18:15 HRS
Albert Raurich
Chef at Dos Palillos* (Barcelona, Spain)
Mariano García Romero
Cafetería Donald (Seville, Spain)
Amaiur Martínez Ortuzar
Chef at Ganbara (San Sebastian, Spain)
1815HRS
Presentation
Revaluation of river fish: the paiche (arapaima) in Peruvian catering
18:15 - 19:00 HRS
Pedro Miguel Schiaffino
Chef at ámaZ (Lima, Peru)
Andrea Ortiz de Zevallos
CEO of Despensa Amazónica
1900HRS
Activity
Andalusía, Origin & Destination. Flavours from there and back. 500th anniversary of the journey made by Magellan and Elkano.
19:00 - 20:00 HRS
José Fuentes
Chef at KultO and TrasteO (Madrid and Zahara de los Atunes, Spain)
Antonio Sánchez de Mora
Senior Archive Technician of the Archivists, Librarians and Archaeologists General Archive of the Indies
Friday, 9 October
1000HRS
Presentation
1,001 Flavours from the Region of Murcia
10:00 - 10:45 HRS
María Gómez
Chef at Magoga* (Cartagena, Spain)
Pablo González Conejero
Chef at Cabaña Buenavista** (El Palmar-Murcia, Spain)
1045HRS
Award
Golden Gueridon Award
10:45 - 11:00 HRS
The Golden Gueridon will go to Txomin Rekondo, who has one of the best wine cellars in the world at his restaurant in San Sebastián.
1100HRS
Award
11:00 - 11:15 HRS
1115HRS
Presentation
The contemporary farm and a review of traditional cuisine
11:15 - 12:00 HRS
Carlo Cracco
Chef at Cracco* (Milan, Italy)
1200HRS
Presentation
Synchronies: chefs as part of the ecosystem and its cycles
12:00 - 12:45 HRS
Javier Olleros
Chef at Culler de Pau* (O Grove, Spain)
1245HRS
Presentation
Growth through diversification - Roca Models
12:45 - 13:30 HRS
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
1330HRS
Presentation
Stowaways in the “engine room" at Etxebarri
13:30 - 14:15 HRS
Bittor Arginzoniz
Chef at Asador Etxebarri* (Axpe, Spain)
1550HRS
Documentary
Valladolid. Bar and tapas.
15:50 - 16:10 HRS
We will learn secrets about the tapas in Valladolid from the most awarded chefs of miniature cuisine in the city through which the Pisuerga flows.
1610HRS
Activity
The tropical fruit of Tenerife. Exotic cuisine with papaya, pineapple, pitaya and mango
16:10 - 16:30 HRS
Diego Schattenhofer
Chef at Taste 1973 (Arona-Tenerife, Spain)
1630HRS
Award
Pau Albornà i Torras Gastronomic Journalism Award
16:30 - 16:45 HRS
Gastronomic journalism in Latin America is being recognised.
1645HRS
Tribute
San Sebastian Gastronomika tribute to José Andrés
16:45 - 17:00 HRS
The humanitarian work carried out by the chef José Andrés has earned him the recognition of San Sebastian Gastronomika – Basque Country.
1700HRS
Presentation
The latest post-pandemic creative options
17:00 - 17:45 HRS
Martín Berasategui
Chef at Martín Berasategui*** (Lasarte-Oria, Spain)
1745HRS
Presentation
Quo Vadis haute cuisine
17:45 - 18:30 HRS
Ferran Adrià
Promoter of elBulliFoundation (Cala Montjoi, España)
Síguenos
Organizers
Public bodies
Sponsors
Official Supplier
Contributors
