5 – 7 October 2026

The infinite revolution

San Sebastián Gastronomika Euskadi Basque Country will focus its 28th edition on the 50th anniversary of New Basque Cuisine. Under the slogan “The Spark That Ignited the Fire,” it will highlight one of the movements that not only transformed Basque cuisine but also helped rewrite the history of contemporary Spanish cuisine. Leading international figures such as Pierre Gagnaire, Michel Troisgros, and Gastón Acurio will join the key figures of that revolution—led by Arzak and Subijana—at the 28th edition of San Sebastián Gastronomika Euskadi Basque Country, which will also host a global cod festival. Martín Berasategui will receive the congress’s Lifetime Achievement Award; wine critic Luis Gutiérrez will receive the Gueridón de Oro; and writer Anya von Bremzen will receive the Pau Alborná i Torras Journalism Award.

NEWS

The latest in Gastronomika

News

The New Basque Cuisine celebrates its heritage at Gastronomika: creative freedom and team spirit

News

The seven wonders of txipiron

San Sebastian Gastronomika is gearing up to showcase the endless possibilities of a species so deeply rooted in our culture

News

Martintxo received a warm welcome from the gastronomic societies at an intimate tribute

The lunch at the Unión Artesana, held the day before he received the Tribute Award, was a touching occasion for the chef

SPEAKERS

TOP5

France

Mauro Colagreco

Excellence in the service of the ingredient

France

Pierre Gagnaire

The inimitable chef

Faroe Islands

Poul Andrias Ziska

The remote chef

France

Alexandre Couillon

A passion for the sea

USA

Mark Kurlansky

Gastronomy in black and white

SCHEDULES

Monday 5th: 10:00h - 20:00h
Tuesday 6th: 10:00h - 20:00h
Wednesday 7th: 10:00h - 18:00h

LOCATION

Kursaal Conference Center and Auditorium
Kursaal Zurriola Hiribidea, 1
20002 Donostia (Gipuzkoa)

Agenda

Presentation

From a fishing port to a personal cuisine

Alexandre Couillon

Chef at La Marine*** (Noirmoutier-en-l’île, France)

Presentation

Terrae: home, wild produce and the future

Luis Alberto Lera

Chef at Lera* (Castroverde de Campos, Zamora, Spain)

Edorta Lamo

Chef at Arrea!* (Santa Cruz de Campezo, Álava, Spain)

Xune Andrade

Chef at Monte* (San Feliz, Asturias, Spain)

José Álvarez

Chef at La Costa* (El Ejido, Almería, Spain)

Josefina Rojo

Gran Canaria Wine Tasting Committee

Presentation

40 years of El Celler de Can Roca

Joan Roca

Chef at Celler de Can Roca*** (Girona)

Opening

Opening ceremony

Welcome to the 28th edition of San Sebastián Gastronomika Euskadi Basque Country.

Award

Pau Albornà i Torras Gastronomic Journalism Award to Anya von Bremzen

The Pau Albornà i Torras Prize for Gastronomic Journalism has been awarded to writer and food journalist Anya von Bremzen.

Award

Gueridón de Oro Award to Luis Gutiérrez

This year, Gastronomika’s prestigious Gueridón de Oro award, which recognises a distinguished career in the world of wine, will be presented to wine critic and writer Luis Gutiérrez.

Tribute

San Sebastian Gastronomika tribute to Martín Berasategui

This year, Gastronomika will pay tribute to Martín Berasategui, one of the most prominent figures in Basque and Spanish gastronomy. This is a particularly significant year, as it marks the 50^(th) anniversary of the New Basque Cuisine.

Round table

New Basque Cuisine: The spark that lit the fire

Pierre Gagnaire

Chef at Restaurant Pierre Gagnaire*** (Paris, France)

Gastón Acurio

Chef at Astrid & Gastón (Lima, Peru)

Michel Troisgros

Chef at Le Bois sans feuilles*** (Ouches, France)

Pedro Subijana

Chef at Akelarre*** (San Sebastian)

Hilario Arbelaitz

Former chef at Zuberoa (Oiartzun, Gipuzkoa, Spain)

Ramón Roteta

Former chef at Zeria (Hondarribia, Gipuzkoa, Spain)

Tatus Fombellida

Former Head Chef at Panier Fleuri* (San Sebastián, Spain)

Martín Berasategui

Chef at Martín Berasategui*** (Lasarte-Oria, Gipuzkoa, Spain)

Andoni Luis Aduriz

Chef at Mugaritz** (Errenteria, Spain)

José Carlos Capel

Gastronomic critic and President of Madrid Fusión

Francisco López Canis

Founder and Honorary President of the Gourmets Group

Presentation

Maturity as a creative driving force

Paco Roncero

Chef at Paco Roncero** (Madrid)

Presentation

How Martín Berasategui changed Tenerife, and how Tenerife changed Martín Berasategui

Erlantz Gorostiza

Chef at MB Abama** (Guía de Isora, Sta. Cruz de Tenerife)

Paolo Casagrande

Chef at Lasarte by Martín Berasategui*** (Barcelona, Spain)

David Beltrán & Joseba Lezama

Head chefs at Martín Berasategui*** (Lasarte, Spain)

Presentation

Wine, bread and honey: three ancient sources of sugar that humankind has learnt to transform into flavour, culture and civilisation

Guram Baghdoshvili

Chef at Chveni (Tbilisi, Georgia)

Presentation

Off Gastronomika: 50 years on, young talents set out the keys to the gastronomy of the future

Round table

The Basque anatomy of cod

Pablo Loureiro

Chef at Casa Urola (San Sebastian, Spain)

Javier Díaz

Chef at Restaurante Alhambra (Pamplona, Navarre)

Beñat Ormaetxea

Chef at Jauregibarria (Amorebieta, Bizkaia, Spain)

Jon Gil Zárate

Chef at Ahantz – Gastronomic Space (Ugao Miraballes)

Presentation

Haute cuisine and cod: tradition, decline, and the avant-garde

Josean Alija

Chef at Nerua* (Bilbao, Spain)

Presentation

The fish that connected the world

Mark Kurlansky

Writer and journalist (United States)

Round table

Authentic cod routes

Christopher Haatuft

Chef at Lysverket* (Bergen, Norway)

Vítor Adão

Chef at Plano (Lisboa, Portugal)

Daniel Canzian

Chef at Daniel Canzian Ristorante (Milano, Italy)

Omotoyosi Odusanwo

Chef at Ìtàn Kitchen (Lagos, Nigeria)

Eduard Gascons

Ex chef at Els Tinars* (Llagostera, Girona, Spain)

Presentation

The nostalgia of remembering the future

Andoni Luis Aduriz

Chef at Mugaritz** (Errenteria, Spain)

Round table

A tool or an ingredient? The knife in professional kitchens

Alatz Bilbao

Chef at Bakea* (Mungia, Bizkaia)

Hideki Matsuhisa

Chef at Koy Shunka* (Barcelona, Spain)

Nacho Cervantes García

Head of Communications at Arcos

Nieves Barragán

Chef at Sabor* (London, UK)

Presentation

From head to tail: Da Lucio’s method, exploring matter, time and the serving tray

Jacopo Ticchi

Chef at Da Lucio* (Rimini, Italy)

Presentation

Mirazur: 20 years of creativity in dialogue with nature

Mauro Colagreco

Chef at Mirazur*** (Menton, Alpes-Maritimes, France)

Award

Food and Wines from Spain Award Ceremony

This award recognises the efforts of individuals who are dedicated to promoting Spanish food and drink abroad.

Award

9th National Russian Salad Championship Award Ceremony

This is the ninth National Russian Salad Championship, and the ‘Champion of Champions’ will be crowned in 2026.

Presentation

Vegetable garums

Juan Azorín

Chef at Estirpe (Yecla, Murcia, España)

Presentation

Eighth

Quique Dacosta

Chef at Quique Dacosta Restaurante*** (Dénia, Alicante)

Presentation

From Root to Core: Echaurren and the invisible larder

Francis Paniego

Chef at Portal de Echaurren** (Ezcaray, La Rioja,

Presentation

Innovating as a network: new forms of culinary innovation

John Regefalk

Culinary Innovation Coordinator, GOe Tech Centre (San Sebastián, Spain)

Eneko Izcue

Lecturer at the Basque Culinary Centre (San Sebastián, Spain)

David Cordobés

Co-founder Alex Cordobés

Presentation

Living off the sea

Poul Andrias Ziska

Chef at Paz** (Tórshavn, Faroe Islands)

Presentation

Unfiltered flavour: the cuisine that moves us

Elena Arzak

Chef at Arzak*** (San Sebastián, Spain)

Presentation

Stories to tell

Paco Pérez

Chef at Miramar** (Llançà, Girona)

Presentation

How to create a regional identity

Iris Jordán

Chef at Ansils* (Anciles, Huesca)

Award

Award ceremony for the 23rd International Extra Virgin Olive Oil Cooking Competition

The chef who will be awarded the title of ‘Chef of Olive Oil’ in 2026 has yet to be announced.

Award

Award ceremony for the 6th Gipuzkoa Pintxos, Banderillas and Miniature Cuisine Championship 2026, organised by the Gipuzkoa Hospitality Association

3-DAY
REGISTRATION

Includes access to Zone A tasting area
until capacity is reached in each session

250€

Registration

The first 25 registrants will receive a place at the San Sebastián Gastronomika Opening Dinner Party on October 5 at the Miramar Palace.

The next 25 registrants will be assigned a seat at the Asador or Gastronomika Dining Room inside the Kursaal for a meal on one of the three days.

The next 25 registrants tendrán una plaza en una de las actividades-catas que San Sebastián Gastronomika tendrá durante esos días.

REGISTER 1 DAY OF CONGRESS

Includes access to Zone A tasting area
until capacity is reached in each session

100€

Registration

Important: Access to Zone A is permitted (in order of arrival) as long as there are available seats. If there are no available seats, you must sit in Zone B or C and wait for the next session to try again to access Zone A. We recommend that you arrive early for each session to guarantee your seat in Zone A.
Entry is prohibited to minors under 16 years of age. (Professional Event)