PROGRAMME

Monday, 5 October

1000HRS

Opening

thumb

SSG’20 opening

10:00 - 10:10 HRS

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

1010HRS

Presentation

thumb

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

thumb

Andalusian Reminiscences

10:55 - 11:40 HRS

Paco Morales

Chef at Noor** (Córdoba, Spain)

thumb

1140HRS

Presentation

thumb

The purity of ingredients based on the small producer

11:40 - 12:25 HRS

Caterina Ceraudo

Chef at Dattilo* (Strongoli, Italy)

1225HRS

Presentation

thumb

Watching, revisiting and trying out his “classics”

12:25 - 13:10 HRS

Pedro Subijana

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

thumb

1310HRS

Presentation

thumb

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)

thumb

1355HRS

Activity

thumb

Workshop on applying techniques to sea bass

13:55 - 14:25 HRS

Rafa Zafra

Chef at Estimar (Barcelona - Madrid, Spain)

thumb

1530HRS

Activity

thumb

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)

thumb

1610HRS

Activity

thumb

Bar Zazpi, the San Sebastian pintxo bar

16:10 - 16:30 HRS

Paul Arrillaga

Chef at Zazpi (San Sebastian, Spain)

thumb

1630HRS

Presentation

thumb

Mediterranean cuisine, "eternal modernity"

16:30 - 17:15 HRS

Gennaro Esposito

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

1715HRS

Presentation

thumb

The “ecotrattoria” of the chef-farmer

17:15 - 18:00 HRS

Pietro Zito

Chef at Antichi Sapori (Montegrosso, Italy)

1800HRS

Presentation

thumb

The return of "paté en croûte"

18:00 - 18:45 HRS

Toño Pérez

Chef at Atrio ** (Cáceres, Spain)

thumb

1845HRS

Activity

thumb

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

thumb

Tuesday, 6 October

1000HRS

thumb

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)

thumb

1030HRS

Presentation

thumb

Understanding Fismuler: strategies, concepts… and successful dishes

10:30 - 11:00 HRS

Nino Redruello

Chef at Fismuler (Madrid, España)

1100HRS

Presentation

thumb

Offal and vegetables for a wine bar

11:00 - 11:30 HRS

Rafa Peña

Chef at Gresca (Barcelona, Spain)

1130HRS

Presentation

thumb

Joyful but thoughtful cooking, without a recipe book

11:30 - 12:00 HRS

Pedro Sánchez

Chef at Bagá* (Jaén, Spain)

thumb

1200HRS

Presentation

thumb

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

thumb

Trees as food

12:30 - 13:15 HRS

Andreu Genestra

Chef at Andreu Genestra* (Capdepera, Majorca)

thumb

1315HRS

Debate

thumb

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

thumb

Local cuisine

14:00 - 14:45 HRS

Chisco Alonso

Chef at La Garrocha (Valladolid, Spain)

thumb

1610HRS

Activity

thumb

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*

thumb

1630HRS

Championship

thumb

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.

thumb

1710HRS

Presentation

thumb

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)

thumb

1755HRS

Presentation

thumb

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

17:55 - 18:40 HRS

Hilario Arbelaitz

Chef at Zuberoa* (Oiartzun, Spain)

thumb

1845HRS

Activity

thumb

«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

thumb

Wednesday, 7 October

1000HRS

Championship

thumb

XI National Grilling Competition

10:00 - 10:30 HRS

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

1045HRS

Activity

thumb

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

thumb

1115HRS

Presentation

thumb

The resurgence of cooking

11:15 - 12:00 HRS

Juan Mari y Elena Arzak

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

thumb

1200HRS

Presentation

thumb

Basque umami

12:00 - 12:45 HRS

Josean Alija

Chef at Nerua* (Bilbao, Spain)

1245HRS

Presentation

thumb

The final culinary frontier: New African cuisine

12:45 - 13:30 HRS

Selassie Atadika

Chef at Midunu (Accra, Ghana)

1330HRS

Presentation

thumb

A trip to the heart of Azurmendi

13:30 - 14:15 HRS

Eneko Atxa

Chef at Azurmendi*** (Larrabetzu, Spain)

thumb

1550HRS

Activity

thumb

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*

thumb

1610HRS

thumb

16:10 - 16:30 HRS

Jesús Sanz

Owner Quesos Campoveja

Juanjo Losada

Chef at Restaurante Pablo* (Leon, Spain)

thumb

1630HRS

Presentation

thumb

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

thumb

African biodiversity in the kitchen

17:15 - 18:00 HRS

Pierre Thiam

1800HRS

Presentation

thumb

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

thumb

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)

thumb

Thursday, 8 October

1000HRS

Presentation

thumb

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

thumb

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)

thumb

1130HRS

Presentation

thumb

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

thumb

Post-Covid. Diversification that looks to Italian tradition

12:00 - 12:45 HRS

Matías Perdomo

Chef at Contraste* (Milan, Italy)

1245HRS

Presentation

thumb

Local cuisine

12:45 - 13:30 HRS

Miguel Ángel de la Cruz

Chef at La Botica* (Matapozuelos, Spain)

thumb

1330HRS

Presentation

thumb

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

thumb

1400HRS

Activity

thumb

Local products are vital

14:00 - 14:20 HRS

Rebeca Barainka

Chef at Galerna Jan Edan (San Sebastian, Spain)

thumb

1540HRS

Activity

thumb

Mortification of the flesh

15:40 - 16:00 HRS

Andreu Genestra

Chef at Andreu Genestra* (Capdepera, Majorca)

thumb

1600HRS

Championship

thumb

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

thumb

1630HRS

Presentation

thumb

The COVID experience and how to overcome it

16:30 - 17:00 HRS

Juanjo Pérez / Yolanda León

Chefs at Cocinandos* (Leon, Spain)

1700HRS

Presentation

thumb

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

17:00 - 17:30 HRS

Miguel Warren

Chef at Barcal (Medellín, Colombia)

1730HRS

Debate

thumb

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)

thumb

1815HRS

Presentation

thumb

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

thumb

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

thumb

Friday, 9 October

1000HRS

Presentation

thumb

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)

thumb

1045HRS

Award

thumb

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.

thumb

1100HRS

Award

thumb

11:00 - 11:15 HRS

thumb

1115HRS

Presentation

thumb

The contemporary farm and a review of traditional cuisine

11:15 - 12:00 HRS

Carlo Cracco

Chef at Cracco* (Milan, Italy)

1200HRS

Presentation

thumb

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

thumb

Growth through diversification - Roca Models

12:45 - 13:30 HRS

Joan Roca

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

thumb

1330HRS

Presentation

thumb

Stowaways in the “engine room" at Etxebarri

13:30 - 14:15 HRS

Bittor Arginzoniz

Chef at Asador Etxebarri* (Axpe, Spain)

thumb

1550HRS

Documentary

thumb

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.

thumb

1610HRS

Activity

thumb

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)

thumb

1630HRS

Award

thumb

Pau Albornà i Torras Gastronomic Journalism Award

16:30 - 16:45 HRS

Gastronomic journalism in Latin America is being recognised.

thumb

1645HRS

Tribute

thumb

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.

thumb

1700HRS

Presentation

thumb

The latest post-pandemic creative options

17:00 - 17:45 HRS

Martín Berasategui

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

1745HRS

Presentation

thumb

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