United Kingdom
san sebastian gastronomika: tradition and regeneration
TRADICIÓN Y REGENERACIÓN
San Sebastian awaits you
SCHEDULES
Monday 6th: 10:00h - 20:00h
Tuesday 7th: 10:00h - 20:00h
Wednesday 8th: 10:00h - 18:00h
LOCATION
Kursaal Conference Center and Auditorium
Kursaal Zurriola Hiribidea, 1
20002 Donostia (Gipuzkoa)
Agenda
Presentation
Wine lees, kitchen and cellar
Alejandro Ibáñez
Chef at Barahonda (Yecla, Murcia)
Presentation
Passalacqua. Haute cuisine of the 18th century
Viviana Varese
Chef at Passalacqua (Moltrasio, Italy)
Presentation
Casa Marcial. Cooking our life
Nacho Manzano
Chef at Casa Marcial
(Arriondas, Parres, Asturias, Spain)
Presentation
Disfrutar. Techniques and concepts 2025
Oriol Castro, Eduard Xatruch y Mateu Casañas
Chefs at Disfrutar (Barcelona, Spain)
Opening
Opening ceremony
Welcome for the 27th edition of San Sebastián Gastronomika Euskadi Basque Country.
Award
Pau Albornà i Torras Gastronomic Journalism Award to José Carlos Capel
The Pau Albornà i Torras Gastronomic Journalism Award will be presented to the journalist and food critic José Carlos Capel.
Saria
Gueridón de Oro Award ex aequo to Almudena Alberca and Sara Pérez
The Gueridón de Oro de Gastronomika, which recognises outstanding achievements in the world of wine, is being shared for the first time by two of the most important women in the sector: oenologists Almudena Alberca and Sara Pérez.
Tribute
San Sebastian Gastronomika tribute to Heston Blumenthal
The San Sebastian Gastronomika Euskadi Basque Country 2025 Tribute Award will be presented to British chef Heston Blumenthal.
Award
Presentation of the Food and Wines From Spain Award
This award recognises the work of a professional committed to promoting Spanish food and beverages abroad.
Presentation
The time
Eneko Atxa
Chef at Azurmendi (Larrabetzu, Vizcaya, Spain)
Presentation
Kombu umami
Hideki Matsuhisa
Chef at Koy Shunka (Barcelona, España)
Yoshikazu Yanome
Chef at Kaido Sushi Bar (Valencia, Spain)
Takashi Okui
President & CEO of Okui Kaiseido (Tsuruga, Japan)
Presentation
MA llor CA. Infinite seasonality
Maca de Castro
Chef at Maca de Castro (Alcúdia, Mallorca, Spain)
Round table
Rural chefs against fires
Luis Alberto Lera
Chef at Lera (Castroverde de Campos, Zamora, Spain)
Borja Marrero
Chef at Muxgo (Las Palmas de Gran Canaria, Spain)
Presentation
Norwegian cod fishing and shellfish heritage
Roderick Sloan
Chef and urchin fisherman in the Norwegian Arctic
Presentation
Km.1000
Benito Gómez
Chef at Bardal (Ronda, Málaga, Spain)
Presentation
Edible Rio de Janeiro: growing, cooking, sharing
Rafa Costa e Silva
Chef at Lasai (Rio de Janeiro, Brazil)
Presentation
Decoding Enigma's sauces
Albert Adrià
Chef at Enigma (Barcelona, Spain)
Presentation
The Cantabrian Sea as the essence of our cuisine
Álvaro Garrido
Chef at Mina (Bilbao, Spain)
Mahai-inguru
The miracle of San Juan 1565-2025. Navigation and shipboard cuisine in the first wave of globalisation
Aitor Arregi
Chef at Elkano (Getaria, Gipuzkoa, Spain)
Xabier Agote
Founder and president of Albaola (Pasaia, Gipuzkoa, Spain)
Josean Alija
Chef at Nerua (Bilbao, Spain)
Javier Rivero & Gorka Rico
Chefs at Ama Taberna (Tolosa, Guipúzcoa, Spain)
Roberto Ruiz
Chef at Hika Gastronomiko (Villabona, Gipuzkoa, Spain)
Pablo Loureiro
Chef at Casa Urola (San Sebastian, Spain)
Presentation
My ‘first’ 50 years at Akelarre
Pedro Subijana
Chef at Akelarre (San Sebastián, Spain)
Presentation
Seafood cuisine from father to son
Braulio Simancas
Chef at El Silbo Gomero in San Cristóbal de La Laguna, Tenerife, Spain)
Presentation
Oro, fifteen years... and the next fifteen
Felipe Bronze
Chef at Oro (Rio de Janeiro, Brazil)
Presentation
Maido, a tribute to the origin
Mitsuharu Tsumura
Chef at Maido (Lima, Perú)
Presentation
Seafood cuisine from discards
Sergio Ortiz de Zarate
Chef at Zarate (Bilbao, Spain)
Presentation
Cooking and life. A sincere and intimate dialogue about sacrifices and joys.
Nieves Barragán
Chef at Sabor (London, United Kingdom)
Elena Arzak
Chef at Arzak (San Sebastián, Spain)
Presentation
The connection between Colombia's pantry and the water of the wastelands
Jeferson García
Chef at Afluente (Bogotá, Colombia)
Award
Award Ceremony for the 8th National Russian Salad Championship
The eighth National Russian Salad Championship has come to a close, with a new restaurant emerging as the winner.
Presentation
Conversation about El Somni II: a dream come true
Aitor Zabala
Chef at Somni 2.0 (Los Angeles, USA)
Presentation
Tradition, the new avant-garde
Ramon Freixa
Chef at Ramon Freixa Atelier (Madrid, Spain)
Presentation
The tradition of innovation: from fine dining to fun dining
Thomas Troisgros
Chef at Oseille (Rio de Janeiro, Brazil)
Presentation
Traditional Swedish cooking techniques in a modern restaurant
Niklas Eksdet
Chef at Eksdet (Stockholm, Sweden)
Presentation
The spirit of charcoal
Katsuhito Inoue
Chef at Chef's Table by Katsuhito Inoue (Kyoto, Japan)
Presentation
Obsession and respect: the philosophy behind a unique project
José Gordón
Owner of El Capricho (Jiménez de Jamuz, León, Spain)
Presentation
Sweet autumn tour
Jordi Roca
Pastry chef at El Celler de Can Roca (Girona, Spain)
Presentation
GOe: fermentation as a pathway to a delicious future
John Regefalk
Culinary Innovation Area Coordinator, GOe Tech Centre (San Sebastian, Spain)
Xose Mari Aizega
Managing Director, Basque Culinary Centre (San Sebastian, Spain)
Cipriano Carrero
Professor at the Basque Culinary Centre (San Sebastian, Spain)
Eneko Izcue
Professor at the Basque Culinary Centre (San Sebastián, Spain)
Presentation
Smoke kitchens as a nervous system
Thalía Barrios
Chef at Levadura de Olla (Oaxaca, Mexico)
Award
Presentation of the 22nd International Extra Virgin Olive Oil Cooking Award
San Sebastián is once again hosting the ‘Chef del Aceite’ (Oil Chef) competition.
Presentation
Transhumance and sustainability
Luigi Pomata
Chef at Luigi Pomata (Cagliari, Italy)
3-DAY
REGISTRATION
Includes tasting Zone A until capacity has been filled
250€
Registration
The first 50 registrations will have a spot at the San Sebastián Gastronomika Opening Party-Dinner on October 6 at the Miramar Palace.
The next 50 registrations will have a spot at the Gastronomika Grill inside the Kursaal, with a meal to be held on one of the three days.
The next 50 registrations will have a spot at one of the tasting activities that San Sebastián Gastronomika will have during those days.
REGISTER 1 DAY OF CONGRESS
Includes tasting Zone A until capacity has been filled
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.
Note: Entry is prohibited to minors under 16 years of age. (Professional Event)
Note: Entry is prohibited to minors under 16 years of age. (Professional Event)
Professional
Acreditation
exhibition zone
ONLINE ACCESS
Unable to attend in person?
Enjoy the content of the congress a la carte
50€
BUY YOUR ACCESSNEWS
The latest in Gastronomika
News
Mitsuharu Tsumura (Maido), best restaurant in the world 2025, heads the list of speakers
Among the confirmed speakers in the initial preview are Niklas Ekstedt (Sweden), Jefferson García (Colombia), Thalía Barrios (Mexico), Viviana Varese (Italy) and Luigi Pomata (Italy).
News
Rio de Janeiro becomes the first Latin American city to be a “Guest Destination” at Gastronomika
Rio de Janeiro, the Brazilian city, is the first 'Guest Destination' in Latin America to be invited to this 27th edition of the congress in 2025.
News
Tradition and regeneration', from 6 to 8 October, at the 27th edition of Gastronomika
The conference will also address the world of the sea to talk about the exchanges and loans between Cantabrian cultures, about algae, about superbluefood or about the increasingly important role of producers.
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