Post-bistronomic and heterodox Cooking using your wrist

Bistronomy: Bistro and gastronomy. Haute cuisine at more accessible prices.

A concept that arose out of the need to define the kind of establishments that offer exquisite, meticulously-prepared and refined food, but aim to reach the general public. Like all labels, not everyone is convinced; but it is quite clear that there are magical places where you can eat well, really well, -and where the cooking has a personality all of its own-, at reasonable prices.

We will be debating the future of this trend with some of the chefs linked to this movement: Rafa Peña (Gresca, Barcelona); Carlos Torres (La Buena Vida, Madrid); César Martín (laKasa, Madrid); Jordi Vilà (Alkostat, Barcelona) and Pedro Sánchez, (Bagá, Jaen).

Partners

Organizers

El Diario Vasco GSR GRUP

Institutional Sponsors

Eusko Jaurlaritza Gipuzkoa Turismoa Donostia San Sebastián
Hazi Muy Gipuzkoa DONOSTIA SUSTAPENA FOMENTO

Guest Destination

RIO DE JANEIRO VISIT RIO

Sponsors

Junta de Andalucía Junta de Andalucía Junta de Andalucía
XUNTA DE GALICIA - CONSELLERÍA DO MAR GRAN CANARIA ME GUSTA ICEX BASQUE CULINARY CENTER SAN MIGUEL JAEN SELECCIÓN Región de Murcia 1.001 SABORES REGIÓN DE MURCIA ASTURIAS, COCINA DE PAISAJE TENERIFE Sabadell BALFEGÓ CAFÉS BAQUÉ S.PELLEGRINO Lacor Getariako Tzakolina Riedel Ondarreta MIBRASA

Official Supplier

Makro

Contributors

TURESPAÑA JETRO (Japan External Trade Organization) DEPUTACIÓN DA CORUÑA - A PAISAXE QUE SABE SAMMIC JANBY DIGITAL KITCHEN Ostras Sorlut Le noveau chef ICC KLIMER AIALA CEBANC