caminos bideak pathways

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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.

expo

EXPO

Crea el nuevo paradigma de la alta cocina.

Camina por la exposición más pionera.

EXPO

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

Highlights 2020

 

Highlights 2020

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Opening

SSG’20 opening

 

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

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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

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

Does the texture of our dreams exist under the sea?

 

Ángel León

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

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Activity

Workshop on applying techniques to sea bass

 

Rafa Zafra

Chef at Estimar (Barcelona - Madrid, Spain)

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Activity

Sorlut Oysters. From natural tradition to innovation and avant-garde cuisine

 

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)

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Activity

Bar Zazpi, the San Sebastian pintxo bar

 

Paul Arrillaga

Chef at Zazpi (San Sebastian, 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)

César Martín

Chef at laKasa (Madrid, Spain)

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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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Presentation

Local cuisine

 

Chisco Alonso

Chef at La Garrocha (Valladolid, Spain)

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Activity

The delicious versatility of Iberian ham: from the Meadows of Andalusia to the kitchen

 

Lucía García

Jabugo PDO Communications Manager

José Antonio Pavón

Jabugo PDO CEO

Xanty Elías

Chef at Acánthum*

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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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Activity

The importance of produce in Basque gastronomy

 

Roberto Ruiz

Chef at Hika Gastronomiko

Francisco Carrasco

Commercial Manager of Carrasco Ibéricos

Jon Eizagirre

CEO of Exclusivas Mardu

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Presentation

The resurgence of cooking

 

Juan Mari y Elena Arzak

Chef of Arzak*** (San Sebastian, Spain)

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Presentation

Basque umami

 

Josean Alija

Chef at Nerua* (Bilbao, 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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Activity

Frigate Mackerel and Atlantic Mackerel of Andalusia, partners in tasty, healthy gastronomy

 

Manuel Becerra

Secretary-General of the Regulatory Board for the Andalusian Atlantic Mackerel and Frigate Mackerel PGIs

Israel Ramos

Chef at Mantúa*

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Jesús Sanz

Owner Quesos Campoveja

Juanjo Losada

Chef at Restaurante Pablo* (Leon, 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

African biodiversity in the kitchen

 

Pierre Thiam

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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 hospitality industry in a post-Covid scenario

 

Clare Smyth

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

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Presentation

Recovery of Atlantic fauna and protective gastronomic gel in the age of Covid.

 

Diego Schattenhofer

Chef at Taste 1973 (Arona-Tenerife, Spain)

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Presentation

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

 

Marcos Fernández

CEO of Ibérica Restaurants and Arros QD (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

Local products are vital

 

Rebeca Barainka

Chef at Galerna Jan Edan (San Sebastian, Spain)

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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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Debate

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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Activity

Andalusía, Origin & Destination. Flavours from there and back. 500th anniversary of the journey made by Magellan and Elkano.

 

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

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Presentation

1,001 Flavours from the Region of Murcia

 

María Gómez

Chef at Magoga* (Cartagena, Spain)

Pablo González Conejero

Chef at Cabaña Buenavista** (El Palmar-Murcia, Spain)

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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

The contemporary farm and a review of traditional cuisine

 

Carlo Cracco

Chef at Cracco* (Milan, Italy)

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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

Stowaways in the “engine room" at Etxebarri

 

Bittor Arginzoniz

Chef at Asador Etxebarri* (Axpe, Spain)

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Documentary

Valladolid. Bar and tapas.

 

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.

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Activity

The tropical fruit of Tenerife. Exotic cuisine with papaya, pineapple, pitaya and mango

 

Diego Schattenhofer

Chef at Taste 1973 (Arona-Tenerife, 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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MAG
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News

The Arzak family grows

Elena Arzak cooked two traditional dishes with Jon  Gutiérrez, who is now working with her father, Xabier Gutiérrez, in Arzak's R&D department.

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News

Pedro Subijana, more than 50 years and still contemporary

From his restaurant, Akelarre, which has been converted into a stage, Pedro Subijana looked back at some of his great dishes in the year in which the three-star restaurant is celebrating its fiftieth anniversary. The chef showed us some of the techniques used in the past, but that are now overlooked as a result of evolution.

 

Síguenos

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