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.
The quality of the presentations in the main hall was very high, with several world-class techniques on show.
The British chef of Chinese descent argues for the uniqueness of a universal cuisine that is moving towards purity and minimalism.
The Portuguese chef describes the stages of a constant search for perfection in a cuisine that has never stopped evolving.
The Galician chef has confirmed the importance of working in the environment, whatever it may be, in order to achieve sustainability, which for him means caring for and respecting nature.
Rodrigo Castelo explains, recipe by recipe, how to use weeds or river predators to promote sustainability, seek balance and create economic interest.
The chef explained his desire to be himself in the kitchen and his desire to give value to simple ingredients.
On the verge of opening a branch of their Scottish distillery, the Roca brothers have travelled halfway around the world with Macallan to represent each city on the plate; today we focus on their hometown, the origin of it all.
The Bagá chef used pil-pil as an excuse to develop a philosophy of being, thinking and cooking that won over the audience.
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Chefs from other open cities where gastronomy has played an important role, such as Copenhagen, Lima, Chicago or Florence, will be in San Sebastian.
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Tavern owners will have their say at this edition of Gastronomika.
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The authorities and the technical committee show their unwavering support for a congress that continues to reinvent itself in its 26th year.
