France
5 – 7 October 2026
The infinite revolution
San Sebastián Gastronomika Euskadi Basque Country will focus its 28th edition on the 50th anniversary of New Basque Cuisine. Under the slogan “The Spark That Ignited the Fire,” it will highlight one of the movements that not only transformed Basque cuisine but also helped rewrite the history of contemporary Spanish cuisine. Leading international figures such as Pierre Gagnaire, Michel Troisgros, and Gastón Acurio will join the key figures of that revolution—led by Arzak and Subijana—at the 28th edition of San Sebastián Gastronomika Euskadi Basque Country, which will also host a global cod festival. Martín Berasategui will receive the congress’s Lifetime Achievement Award; wine critic Luis Gutiérrez will receive the Gueridón de Oro; and writer Anya von Bremzen will receive the Pau Alborná i Torras Journalism Award.
Agenda
Presentation
Jacopo Ticchi
Chef at Da Lucio* (Rimini, Italy)
Presentation
From a fishing port to a personal cuisine
Alexandre Couillon
Chef at La Marine*** (Noirmoutier-en-l’île, France)
Round table
Terrae: home, wild produce and the future
Luis Alberto Lera
Chef at Lera* (Castroverde de Campos, Zamora, Spain)
Edorta Lamo
Chef at Arrea!* (Santa Cruz de Campezo, Álava, Spain)
Xune Andrade
Chef at Monte* (San Feliz, Asturias, Spain)
José Álvarez
Chef at La Costa* (El Ejido, Almería, Spain)
Presentation
40 years of El Celler de Can Roca
Joan Roca
Chef at Celler de Can Roca*** (Girona)
Opening
Opening ceremony
Welcome to the 28th edition of San Sebastián Gastronomika Euskadi Basque Country.
Award
Pau Albornà i Torras Gastronomic Journalism Award to Anya von Bremzen
The Pau Albornà i Torras Prize for Gastronomic Journalism has been awarded to writer and food journalist Anya von Bremzen.
Award
Gueridón de Oro Award to Luis Gutiérrez
This year, Gastronomika’s prestigious Gueridón de Oro award, which recognises a distinguished career in the world of wine, will be presented to wine critic and writer Luis Gutiérrez.
Tribute
San Sebastian Gastronomika tribute to Martín Berasategui
This year, Gastronomika will pay tribute to Martín Berasategui, one of the most prominent figures in Basque and Spanish gastronomy. This is a particularly significant year, as it marks the 50^(th) anniversary of the New Basque Cuisine.
Round table
New Basque Cuisine: The spark that lit the fire
Pierre Gagnaire
Chef at Restaurant Pierre Gagnaire*** (Paris, France)
Gastón Acurio
Chef at Astrid & Gastón (Lima, Peru)
Michel Troisgros
Chef at Le Bois sans feuilles*** (Ouches, France)
Pedro Subijana
Chef at Akelarre*** (San Sebastian)
Hilario Arbelaitz
Former chef at Zuberoa (Oiartzun, Gipuzkoa, Spain)
Ramón Roteta
Former chef at Zeria (Hondarribia, Gipuzkoa, Spain)
Tatus Fombellida
Former Head Chef at Panier Fleuri* (San Sebastián, Spain)
Martín Berasategui
Chef at Martín Berasategui*** (Lasarte-Oria, Gipuzkoa, Spain)
Andoni Luis Aduriz
Chef at Mugaritz** (Errenteria, Spain)
José Carlos Capel
Gastronomic critic and President of Madrid Fusión
Francisco López Canis
Founder and Honorary President of the Gourmets Group
Presentation
Maturity as a creative driving force
Paco Roncero
Chef at Paco Roncero** (Madrid)
Presentation
How Martín Berasategui changed Tenerife, and how Tenerife changed Martín Berasategui
Erlantz Gorostiza
Chef at MB Abama** (Guía de Isora, Sta. Cruz de Tenerife)
Paolo Casagrande
Chef at Lasarte by Martín Berasategui*** (Barcelona, Spain)
David Beltrán & Joseba Lezama
Head chefs at Martín Berasategui*** (Lasarte, Spain)
Presentation
Wine, bread and honey: three ancient sources of sugar that humankind has learnt to transform into flavour, culture and civilisation
Guram Baghdoshvili
Chef at Chveni (Tbilisi, Georgia)
Round table
The Basque anatomy of cod
Pablo Loureiro
Chef at Casa Urola (San Sebastian, Spain)
Javier Díaz
Chef at Restaurante Alhambra (Pamplona, Navarre)
Beñat Ormaetxea
Chef at Jauregibarria (Amorebieta, Bizkaia, Spain)
Jon Gil Zárate
Chef at Ahantz – Gastronomic Space (Ugao Miraballes)
Presentation
Haute cuisine and cod: tradition, decline, and the avant-garde
Josean Alija
Chef at Nerua* (Bilbao, Spain)
Presentation
The fish that connected the world
Mark Kurlansky
Writer and journalist (United States)
Round table
Authentic cod routes
Christopher Haatuft
Chef at Lysverket* (Bergen, Norway)
Vítor Adão
Chef at Plano (Lisboa, Portugal)
Daniel Canzian
Chef at Daniel Canzian Ristorante (Milano, Italy)
Omotoyosi Odusanwo
Chef at Ìtàn Kitchen (Lagos, Nigeria)
Eduard Gascons
Ex chef at Els Tinars* (Llagostera, Girona, Spain)
Presentation
The nostalgia of remembering the future
Andoni Luis Aduriz
Chef at Mugaritz** (Errenteria, Spain)
Presentation
Mirazur: 20 years of creativity in dialogue with nature
Mauro Colagreco
Chef at Mirazur*** (Menton, Alpes-Maritimes, France)
Award
Food and Wines from Spain Award Ceremony
This award recognises the efforts of individuals who are dedicated to promoting Spanish food and drink abroad.
Award
9th National Russian Salad Championship Award Ceremony
This is the ninth National Russian Salad Championship, and the ‘Champion of Champions’ will be crowned in 2026.
Presentation
Vegetable garums
Juan Azorín
Chef at Estirpe (Yecla, Murcia, España)
Presentation
From Root to Core: Echaurren and the invisible larder
Francis Paniego
Chef at Portal de Echaurren** (Ezcaray, La Rioja,
Presentation
Innovating as a network: new forms of culinary innovation
John Regefalk
Culinary Innovation Coordinator, GOe Tech Centre (San Sebastián, Spain)
Eneko Izcue
Lecturer at the Basque Culinary Centre (San Sebastián, Spain)
David Cordobés
Co-founder Alex Cordobés
Presentation
Living off the sea
Poul Andrias Ziska
Chef at Paz** (Tórshavn, Faroe Islands)
Presentation
Unfiltered flavour: the cuisine that moves us
Elena Arzak
Chef at Arzak*** (San Sebastián, Spain)
Presentation
Stories to tell
Paco Pérez
Chef at Miramar** (Llançà, Girona)
Presentation
How to create a regional identity
Iris Jordán
Chef at Ansils* (Anciles, Huesca)
3-DAY
REGISTRATION
Includes access to Zone A tasting area
until capacity is reached in each session
250€
Registration
The first 25 registrants will receive a place at the San Sebastián Gastronomika Opening Dinner Party on October 5 at the Miramar Palace.
The next 25 registrants will be assigned a seat at the Asador or Gastronomika Dining Room inside the Kursaal for a meal on one of the three days.
The next 25 registrants tendrán una plaza en una de las actividades-catas que San Sebastián Gastronomika tendrá durante esos días.
REGISTER 1 DAY OF CONGRESS
Includes access to Zone A tasting area
until capacity is reached in each session
100€
Registration
Important: Access to Zone A is permitted (in order of arrival) as long as there are available seats. If there are no available seats, you must sit in Zone B or C and wait for the next session to try again to access Zone A. We recommend that you arrive early for each session to guarantee your seat in Zone A.
Entry is prohibited to minors under 16 years of age. (Professional Event)
Entry is prohibited to minors under 16 years of age. (Professional Event)
Professional
Acreditation
exhibition zone
Includes access to the trade fair. For industry professionals only.
ONLINE ACCESS
Unable to attend in person?
Enjoy the content of the congress a la carte
50€
BUY YOUR ACCESSNEWS
The latest in Gastronomika
News
“The movement lives on in the younger generations”
Pedro Subijana is one of the key figures in the birth of the New Basque Cuisine. Fifty years later, at the age of 77, he remains at the helm of Akelarre, and in his legendary restaurant he reflects on those early years when everything came about spontaneously yet with determination
News
Gastronomika 2026 is broadening its international outlook by welcoming Mark Kurlansky, Mauro Colagreco, Jacopo Ticchi and Poul Andrias Ziska.
The 28th edition of the congress, which will take place from 5 to 7 October under the slogan 'The spark that lit the fire', will feature new voices as part of a programme dedicated to the 50th anniversary of New Basque Cuisine. This year will also see a global cod festival, with chefs from various countries taking part.
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