San Sebastian consolidates its position as a city of cuisine in the most open and participatory edition of Gastronomika

The quality of the presentations in the main hall was very high, with several world-class techniques on show.

Clamorous response to the 1st Tabernos and Taberneros Forum

Andrew Wong: 'There is no such thing as Chinese food'.

The British chef of Chinese descent argues for the uniqueness of a universal cuisine that is moving towards purity and minimalism.

Inspiration, knowledge and the creative process: João Oliveira's never-ending journey

The Portuguese chef describes the stages of a constant search for perfection in a cuisine that has never stopped evolving.

Pepe Solla and his concern for the product

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.

Iván Cerdeño's cuisine of the environment and memory

The chef from Toledo puts on an authentic show on stage, with mountains, rivers and recipes based on history as the main notes.

Step by step, dish by dish, to the top

Juan Carlos Padrón explains the recipe for success of the Padrón brothers, a family business that has become a pioneer of the new Canarian cuisine.

Nature, a source of inspiration for the dish and the glass

Chefs Javier Sanz and Juan Sahuquillo make their debut at Gastronomika to explain their creative process, which deconstructs each ingredient to take advantage of all its properties, liquid and solid.

Kasama, Two Concepts in One with Filipino Cuisine at the Core

Tim Flores and Genie Kwon have succeeded in Chicago with a restaurant that offers a very casual concept during the day and a tasting menu at night.

Ricard Camarena's intuition and talent triumph over artificial intelligence at San Sebastian Gastronomika