The grilling genius will be explaining from the kitchen what a service is like at the third best restaurant in the world.
Ferran Adrià from Cala Montjoi had already confirmed that he would be taking part; and he is now joined by Bittor Arginzoniz from the engine room of his Etxebarri Grill House, the third best restaurant in the world according to The World’s 50 Best. This means that San Sebastian Gastronomika – Euskadi Basque Country is adding a new top-level activity to the exceptional programme for its XXII congress, which is 100% online and free, and that international gastronomy will be focusing its attention on from the 5th to the 9th of October.
The Basque grilling genius will be taking part in the congress from his homeland via a live link on Friday, the 9th of October, from the kitchen at his Asador Etxebarri, to show how a real restaurant service is prepared. The users who watch this, (totally free of charge; all you need to do as with all the activities is to register before the congress), will be able to see in real time how one of the top chefs at the present time on the national and international scene works, who rarely appears in public and at congresses.
On the same day, the congress participants will have the opportunity to discover the space that used to be occupied by elBulli. Ferran Adrià will be linking up from there to show and explain the progress that they have made at elBulli1846, a multi-sectorial initiative that will then be entering the final stages of the work carried out in its first recruitment campaign.
From Italy, Massimiliano Alajmo, Carlo Cracco or Gennaro Esposito
Adrià and Arginzoniz, as well as Dacosta, Roca, Aduriz or Ángel León, already form part of the group of confirmed speakers for San Sebastian Gastronomika 20, a group that also includes numerous chefs from Italy. The latest Italian to join has been the two-star Michelin chef, Gennaro Esposito, who runs the Torre del Saracino restaurant in Vico Equense, near Naples. Esposito, an Italian all-time great who ran IT in Ibiza in 2015, is coming to join in the collective embrace that the congress will be encouraging between Italy and Spain, the two European countries who have been hardest hit by the pandemic of the coronavirus. Other Italian chefs who have joined Gastronomika 20 are Carlo Cracco (Cracco, Milan), Caterina Ceraudo (Dattilo, Strongoli), Pietro Zito (Antichi Sappore, Montegrosso) and Matías Perdomo (Contraste, Milan).
San Sebastian Gastronomika – Euskadi Basque Country 2020 is taking shape, and closing a programme that aims, given the circumstances, to provide help for the sector. This is a programme lasting five days that is totally free, which also offers the public the possibility of directly taking part with comments and questions in the presentations.