caminos bideak pathways

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5 - 9 OCTOBER 2020

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5 días
70 ponentes
+50 sesiones y actividades
+40 horas de emisión
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Five days, five paths

Italy & Spain Post-Bistronomy Black Cuisine Matters Future paths Haute cuisine with regard to the local area

San Sebastian Gastronomika – Euskadi Basque Country is back and resized in 2020 entitled “Caminos-Bideak-Pathways”. A virtual congress structured in five major trends that in turn form a unique opportunity to discover the diversity of international gastronomy. Five days, five paths, with an ambitious international programme with the very best chefs in the world as speakers.

Speakers

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Basque Country

Bittor Arginzoniz

Firewood, fire, embers and product

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Catalonia

Joan Roca

Creativity in motion

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Catalonia

Ferran Adrià

A turning point in gastronomy

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Italy

Carlo Cracco

One of the benchmarks of Italian gastronomy

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Ghana

Selassie Atadika

Celebrating Africa

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Digital and live

+50 PRESENTATIONS OVER 5 DAYS EXCLUSIVE ACCESS TO THE DIGITAL EXPO CHEFS FROM ALL OVER THE WORLD THE LARGEST GASTRONOMIC COMMUNITY NETWORKING

The XXII San Sebastian Gastronomika – Euskadi Basque Country will be held in a new format, with live presentations and activities, and the public will be attending via the innovative digital congress platform. Registration is free for the first time to ensure that no professional has to miss it because of COVID-19. This is a unique opportunity with the quality seal of the doyen of gastronomic congresses.

Agenda

Opening

SSG’20 opening

 

Presentation of the XXII San Sebastian Gastronomika-Euskadi Basque Country.

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Presentation

Closeness and sustainability

 

Víctor Martín

Chef at Trigo* (Valladolid, Spain)

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Presentation

Andalusian Reminiscences

 

Paco Morales

Chef at Noor** (Córdoba, Spain)

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Presentation

The purity of ingredients based on the small producer

 

Caterina Ceraudo

Chef at Dattilo* (Strongoli, Italy)

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Presentation

Watching, revisiting and trying out his “classics”

 

Pedro Subijana

Chef at Akelarre*** (San Sebastian, Spain)

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Presentation

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

 

Quique Dacosta

Chef at Quique Dacosta Restaurant*** (Dénia, Spain)

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Presentation

Mediterranean cuisine, "eternal modernity"

 

Gennaro Esposito

Chef at La Torre del Saracino ** (Vico Equense, Italy)

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Presentation

The “ecotrattoria” of the chef-farmer

 

Pietro Zito

Chef at Antichi Sapori (Montegrosso, Italy)

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Presentation

The return of "paté en croûte"

 

Toño Pérez

Chef at Atrio ** (Cáceres, Spain)

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Activity

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

 

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

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Post-bistronomic and heterodox Cooking using your wrist

 

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)

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Presentation

Understanding Fismuler: strategies, concepts… and successful dishes

 

Nino Redruello

Chef at Fismuler (Madrid, España)

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Presentation

Offal and vegetables for a wine bar

 

Rafa Peña

Chef at Gresca (Barcelona, Spain)

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Presentation

Joyful but thoughtful cooking, without a recipe book

 

Pedro Sánchez

Chef at Bagá* (Jaén, Spain)

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Presentation

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

 

Iván Domínguez

Chef at NaDo (A Coruña, Spain)

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Presentation

Trees as food

 

Andreu Genestra

Chef at Andreu Genestra* (Capdepera, Majorca)

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Debate

Heterodox or neo-bistronomic

 

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)

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Activity

The importance of produce in Basque gastronomy

 

Roberto Ruiz

Chef at Hika Gastronomiko

Francisco Carrasco

Commercial Manager of Carrasco Ibéricos

Jon Eizaguirre

CEO of Exclusivas Mardu

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Championship

III San-Miguel- National Potato Salad Championship

 

The San Miguel-National Potato Salad Championship is now in its third year.

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Presentation

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

 

Andoni Luis Aduriz

Chef at Mugaritz** (Errenteria, Spain)

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Presentation

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

 

Hilario Arbelaitz

Chef at Zuberoa* (Oiartzun, Spain)

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Activity

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

 

Louise Bryden

Oenologist at Maison Ruinart

Caroline Fiot

Oenologist at Maison Ruinart

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Championship

XI National Grilling Competition

 

The traditional National Grilling Competition is now in its eleventh year.

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Presentation

Basque umami

 

Josean Alija

Chef at Nerua* (Bilbao, Spain)

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Presentation

Does the texture of our dreams exist under the sea?

 

Ángel León

Chef at Aponiente*** (Puerto de Santa María, Spain)

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Presentation

The final culinary frontier: New African cuisine

 

Selassie Atadika

Chef at Midunu (Accra, Ghana)

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Presentation

A trip to the heart of Azurmendi

 

Eneko Atxa

Chef at Azurmendi*** (Larrabetzu, Spain)

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Presentation

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

 

Maura de Caldas

Los Secretos del Mar (Colombia)

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Presentation

The migration of rice from the perspective of African slaves

 

JJ Johnson

Chef at Fieldtrip (New York, USA)

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Activity

Bluefin tuna in haute cuisine. Four visions

 

Martín Berasategui

Martín Berasategui*** Restaurant (Lasarte)

Mario Sandoval

Coque** Restaurant (Madrid)

Hideki Matsuhisa

Koy Shunka* Restaurant (Barcelona)

Alberto Durá

ANGLE** Restaurant (Barcelona)

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Presentation

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

 

Clare Smyth

Chef at Core by Clare Smyth** (London, United Kingdom)

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Presentation

Recovering fish, seafood and aromas from Tenerife

 

Diego Schattenhofer

Chef at 1973 Taste (Santa Cruz de Tenerife, Spain)

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Presentation

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

 

Marcos Fernández

CEO of Ibérica Restaurants (London, United Kingdom)

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Presentation

Post-Covid. Diversification that looks to Italian tradition

 

Matías Perdomo

Chef at Contraste* (Milan, Italy)

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Presentation

Local cuisine

 

Miguel Ángel de la Cruz

Chef at La Botica* (Matapozuelos, Spain)

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Presentation

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

 

Luis Arrufat

Lecturer at BCC

Alfredo Taboada

Lecturer at BCC

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Activity

Mortification of the flesh

 

Andreu Genestra

Chef at Andreu Genestra* (Capdepera, Majorca)

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Championship

1st National Chickpea Competition – Tierra de Sabor

 

Legumes from Castilla y León in capital letters: from stew to avant-garde cuisine

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Presentation

The COVID experience and how to overcome it

 

Juanjo Pérez / Yolanda León

Chefs at Cocinandos* (Leon, Spain)

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Presentation

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

 

Miguel Warren

Chef at Barcal (Medellín, Colombia)

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The new reality in pintxo and tapas bars

 

Albert Raurich

Chef at Dos Palillos* (Barcelona, Spain)

Mariano García Romero

Cafetería Donald (Seville, Spain)

Amaiur Martínez Ortuzar

Chef at Ganbara (San Sebastian, Spain)

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Presentation

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

 

Pedro Miguel Schiaffino

Chef at ámaZ (Lima, Peru)

Andrea Ortiz de Zevallos

CEO of Despensa Amazónica

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Award

Golden Gueridon Award

 

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.

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Presentation

Synchronies: chefs as part of the ecosystem and its cycles

 

Javier Olleros

Chef at Culler de Pau* (O Grove, Spain)

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Presentation

Growth through diversification - Roca Models

 

Joan Roca

Chef at El Celler de Can Roca*** (Girona, Spain)

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Presentation

The contemporary farm and a review of traditional cuisine

 

Carlo Cracco

Chef at Cracco* (Milan, Italy)

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Presentation

Stowaways in the “engine room" at Etxebarri

 

Bittor Arginzoniz

Chef at Asador Etxebarri* (Axpe, Spain)

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Award

Pau Albornà i Torras Gastronomic Journalism Award

 

Gastronomic journalism in Latin America is being recognised.

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Tribute

San Sebastian Gastronomika tribute to José Andrés

 

The humanitarian work carried out by the chef José Andrés has earned him the recognition of San Sebastian Gastronomika – Basque Country.

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Presentation

The latest post-pandemic creative options

 

Martín Berasategui

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

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Presentation

Quo Vadis haute cuisine

 

Ferran Adrià

Promoter of elBulliFoundation (Cala Montjoi, España)

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05.10 2020

Highlights 2019

Elkano finished his world tour in Gastronomika'19

With the participation of 1.578 registered professionals, 140 chefs and speakers, and 182 exhibitors, representing 47 countries, San Sebastian Gastronomika - Euskadi Basque Country culminated the 2019 edition following the gastronomic route that the Basque Juan Sebastián Elkano completed 500 years ago. The dean of haute cuisine congresses once again became the world's epicentre of gastronomy.

Organizers

Public bodies

Sponsors

Proveedor Oficial

Contributors