09.10
2024

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

Step by step, dish by dish, to the top

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

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

08.10
2024

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

The 1st Forum of Taverns and Tavernkeepers dedicates its last day to themed bars and leaves with another full house

Eneko Atxa Returns Aitor Arregi's Visit One Year Later

Gastronomika goes to the heart of San Sebastian

How to create value around a predatory fish

Rodrigo Castelo explains, recipe by recipe, how to use weeds or river predators to promote sustainability, seek balance and create economic interest.

Mugaritz, where creativity has no rules or owners, but dreams do

The best ensaladilla in Spain 2024, that of Pampín Bar (Santiago de Compostela)

A love for Lisbon, a city open to the world

Ricard Camarena beats artificial intelligence

A cuisine without products that become parasites

Lera and Lamo: 'We want a prosperous rural environment with an identity that remains free'

José Avillez, from hatred to respect with Portugal as his banner

Eneko Atxa: 'Flavour is an invisible ingredient, but it is very present'

Paulo Airaudo and his passion for Basque cuisine

07.10
2024

Gastronomika opens its 26th edition claiming San Sebastian as the city of cuisine and with an emotional recognition of Pedro Subijana

The 1st Taverns and Tavernkeepers Forum will address the future challenges of a type of restaurant where human relations are key

Sebastian Frank's childhood memories

The chef explained his desire to be himself in the kitchen and his desire to give value to simple ingredients.

Joan Roca distils Girona, 'the city I always return to'

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.