28.04
2026

Gastronomika 2026 will pay tribute to the 50th anniversary of New Basque Cuisine

“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

“The greatest value of the New Basque Cuisine was the creation of a collective culinary intelligence”

Benjamín Lana points out that during a difficult period in the Basque Country, everything changed in the kitchens, “where the good people were and those who got along best.” For this reason, he praises “the strength of the team” as the most distinctive feature of a generation that will be honored at San Sebastian Gastronomika

13.02
2026