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The doyen of gastronomic congresses will seek to establish itself even more firmly in Donostia, to reconnect with its society and to go beyond the confines of the Kursaal to open up to all forms of cuisine.
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San Sebastián Gastronomika-Euskadi Basque Country closed down its best congress yet in 25 years, not so much in view of the record attendance or the quality of the programme and the chefs involved, but most of all for the positive attitude over the three days. An emotional and very special event signifying a return to the foundational spirit, the spirit of the chefs' congress, where everyone wants to be and get involved.
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Ricard Camarena and Alex Atala put the finishing touch to the 25th San Sebastián Gastronomika with a creative Jam Session of local produce.
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The Colombian chef touches on the main aspects of her Funleo foundation, and underlines the importance of passion over technique
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Chef Matthew Lightner reconnected with his vocation in the valleys of Oregon, combining creativity with biology and climate activism
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