caminos bideak pathways

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NEXT EDITION 4 - 6 OCTOBER 2021

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5 días

70 ponentes

+50 sesiones y actividades

+40 horas de emisión

Five days, five paths

Italy & Spain Post-Bistronomy Black Cuisine Matters Future paths Haute cuisine with regard to the local area

San Sebastian Gastronomika – Euskadi Basque Country is back and resized in 2020 entitled “Caminos-Bideak-Pathways”. A virtual congress structured in five major trends that in turn form a unique opportunity to discover the diversity of international gastronomy. Five days, five paths, with an ambitious international programme with the very best chefs in the world as speakers.

Speakers 2020

Basque Country

Bittor Arginzoniz

Firewood, fire, embers and product

Catalonia

Joan Roca

Creativity in motion

Catalonia

Ferran Adrià

A turning point in gastronomy

Italy

Carlo Cracco

One of the benchmarks of Italian gastronomy

Ghana

Selassie Atadika

Celebrating Africa

Digital and live

+50 PRESENTATIONS OVER 5 DAYS EXCLUSIVE ACCESS TO THE DIGITAL EXPO CHEFS FROM ALL OVER THE WORLD THE LARGEST GASTRONOMIC COMMUNITY NETWORKING

The XXII San Sebastian Gastronomika – Euskadi Basque Country will be held in a new format, with live presentations and activities, and the public will be attending via the innovative digital congress platform. Registration is free for the first time to ensure that no professional has to miss it because of COVID-19. This is a unique opportunity with the quality seal of the doyen of gastronomic congresses.

2020
Congress
access

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Agenda 2020

Highlights 2020

Opening

SSG’20 opening

Presentation of the XXII San Sebastian Gastronomika-Euskadi Basque Country.

Presentation

Mummies. A contemporary look at salted fish. Cooking with salt

Quique Dacosta

Chef at Quique Dacosta Restaurant*** (Dénia, Spain)

Presentation

Andalusian Reminiscences

Paco Morales

Chef at Noor** (Córdoba, Spain)

Presentation

The purity of ingredients based on the small producer

Caterina Ceraudo

Chef at Dattilo* (Strongoli, Italy)

Presentation

Watching, revisiting and trying out his “classics”

Pedro Subijana

Chef at Akelarre*** (San Sebastian, Spain)

Presentation

Does the texture of our dreams exist under the sea?

Ángel León

Chef at Aponiente*** (Puerto de Santa María, Spain)

Activity

Workshop on applying techniques to sea bass

Rafa Zafra

Chef at Estimar (Barcelona - Madrid, Spain)

Activity

Sorlut Oysters. From natural tradition to innovation and avant-garde cuisine

Sergio Humada

Chef at Casa Humada (Lasarte, Spain)

Dani López

Chef at Kokotxa, (San Sebastian, Spain)

Rubén González / Jon Urrutikoetxea

Chefs at Hamabi (Pamplona, Spain)

Activity

Bar Zazpi, the San Sebastian pintxo bar

Paul Arrillaga

Chef at Zazpi (San Sebastian, Spain)

Presentation

Mediterranean cuisine, "eternal modernity"

Gennaro Esposito

Chef at La Torre del Saracino ** (Vico Equense, Italy)

Presentation

The “ecotrattoria” of the chef-farmer

Pietro Zito

Chef at Antichi Sapori (Montegrosso, Italy)

Presentation

The return of "paté en croûte"

Toño Pérez

Chef at Atrio ** (Cáceres, Spain)

Activity

Rioja: 100 years are nothing. A look into the future

Pablo Franco

Director of the Control Agency of the Regulatory Board for Designation of Qualified Origin Rioja Wine

Fernando Salamero

President of the Regulatory Board for Designation of Qualified Origin Rioja Wine

Post-bistronomic and heterodox Cooking using your wrist

Pedro Sánchez

Chef at Bagá* (Jaén, Spain)

Jordi Vilà

Chef at Alkimia* (Barcelona, Spain)

Rafa Peña

Chef at Gresca (Barcelona, Spain)

Carlos Torres Elisa Rodríguez

Chef and maitre at La Buena Vida (Madrid, España)

César Martín

Chef at laKasa (Madrid, Spain)

Presentation

Understanding Fismuler: strategies, concepts… and successful dishes

Nino Redruello

Chef at Fismuler (Madrid, España)

Presentation

Offal and vegetables for a wine bar

Rafa Peña

Chef at Gresca (Barcelona, Spain)

Presentation

Joyful but thoughtful cooking, without a recipe book

Pedro Sánchez

Chef at Bagá* (Jaén, Spain)

Presentation

Traditional preservation of fish in Galicia and its possibilities in contemporary cuisine

Iván Domínguez

Chef at NaDo (A Coruña, Spain)

Presentation

Trees as food

Andreu Genestra

Chef at Andreu Genestra* (Capdepera, Majorca)

Debate

Heterodox or neo-bistronomic

Sacha Hormaechea

Chef at Botillería y fogón Sacha (Madrid, España)

Nino Redruello

Chef at Fismuler (Madrid, España)

Pablo Loureiro

Chef at Casa Urola (San Sebastian, Spain)

Presentation

Local cuisine

Chisco Alonso

Chef at La Garrocha (Valladolid, Spain)

Activity

The delicious versatility of Iberian ham: from the Meadows of Andalusia to the kitchen

Lucía García

Jabugo PDO Communications Manager

José Antonio Pavón

Jabugo PDO CEO

Xanty Elías

Chef at Acánthum*

Championship

III San-Miguel- National Potato Salad Championship

The San Miguel-National Potato Salad Championship is now in its third year.

Presentation

Words at a height of one and a half metres. Creative tabletop language

Andoni Luis Aduriz

Chef at Mugaritz** (Errenteria, Spain)

Presentation

Modernity that doesn’t forget about tradition: from spider crab to trotters

Hilario Arbelaitz

Chef at Zuberoa* (Oiartzun, Spain)

Activity

«La vie en Rose» by Ruinart. The production of Rosé champagne

Louise Bryden

Oenologist at Maison Ruinart

Caroline Fiot

Oenologist at Maison Ruinart

Championship

XI National Grilling Competition

The traditional National Grilling Competition is now in its eleventh year.

Activity

The importance of produce in Basque gastronomy

Roberto Ruiz

Chef at Hika Gastronomiko

Francisco Carrasco

Commercial Manager of Carrasco Ibéricos

Jon Eizagirre

CEO of Exclusivas Mardu

Presentation

The resurgence of cooking

Juan Mari y Elena Arzak

Chef of Arzak*** (San Sebastian, Spain)

Presentation

Basque umami

Josean Alija

Chef at Nerua* (Bilbao, Spain)

Presentation

The final culinary frontier: New African cuisine

Selassie Atadika

Chef at Midunu (Accra, Ghana)

Presentation

A trip to the heart of Azurmendi

Eneko Atxa

Chef at Azurmendi*** (Larrabetzu, Spain)

Activity

Frigate Mackerel and Atlantic Mackerel of Andalusia, partners in tasty, healthy gastronomy

Manuel Becerra

Secretary-General of the Regulatory Board for the Andalusian Atlantic Mackerel and Frigate Mackerel PGIs

Israel Ramos

Chef at Mantúa*

Jesús Sanz

Owner Quesos Campoveja

Juanjo Losada

Chef at Restaurante Pablo* (Leon, Spain)

Presentation

Cuisine influenced by black people and the ancestral roots of the Colombian Pacific

Maura de Caldas

Los Secretos del Mar (Colombia)

Presentation

African biodiversity in the kitchen

Pierre Thiam

Presentation

The migration of rice from the perspective of African slaves

JJ Johnson

Chef at Fieldtrip (New York, USA)

Activity

Bluefin tuna in haute cuisine. Four visions

Martín Berasategui

Martín Berasategui*** Restaurant (Lasarte)

Mario Sandoval

Coque** Restaurant (Madrid)

Hideki Matsuhisa

Koy Shunka* Restaurant (Barcelona)

Alberto Durá

ANGLE** Restaurant (Barcelona)

Presentation

The future of the hospitality industry in a post-Covid scenario

Clare Smyth

Chef at Core by Clare Smyth** (London, United Kingdom)

Presentation

Recovery of Atlantic fauna and protective gastronomic gel in the age of Covid.

Diego Schattenhofer

Chef at Taste 1973 (Arona-Tenerife, Spain)

Presentation

Post-Covid. New channels for the gastronomic experience in the UK

Marcos Fernández

CEO of Ibérica Restaurants and Arros QD (London, United Kingdom)

Presentation

Post-Covid. Diversification that looks to Italian tradition

Matías Perdomo

Chef at Contraste* (Milan, Italy)

Presentation

Local cuisine

Miguel Ángel de la Cruz

Chef at La Botica* (Matapozuelos, Spain)

Presentation

Pushing the boundaries. Prospecting for ice cream and pectins in the world of salt

Luis Arrufat

Lecturer at BCC

Alfredo Taboada

Lecturer at BCC

Activity

Local products are vital

Rebeca Barainka

Chef at Galerna Jan Edan (San Sebastian, Spain)

Activity

Mortification of the flesh

Andreu Genestra

Chef at Andreu Genestra* (Capdepera, Majorca)

Championship

1st National Chickpea Competition – Tierra de Sabor

Legumes from Castilla y León in capital letters: from stew to avant-garde cuisine

Presentation

The COVID experience and how to overcome it

Juanjo Pérez / Yolanda León

Chefs at Cocinandos* (Leon, Spain)

Presentation

Post-Covid. Closure of Barcal, searching for a new future

Miguel Warren

Chef at Barcal (Medellín, Colombia)

Debate

The new reality in pintxo and tapas bars

Albert Raurich

Chef at Dos Palillos* (Barcelona, Spain)

Mariano García Romero

Cafetería Donald (Seville, Spain)

Amaiur Martínez Ortuzar

Chef at Ganbara (San Sebastian, Spain)

Presentation

Revaluation of river fish: the paiche (arapaima) in Peruvian catering

Pedro Miguel Schiaffino

Chef at ámaZ (Lima, Peru)

Andrea Ortiz de Zevallos

CEO of Despensa Amazónica

Activity

Andalusía, Origin & Destination. Flavours from there and back. 500th anniversary of the journey made by Magellan and Elkano.

José Fuentes

Chef at KultO and TrasteO (Madrid and Zahara de los Atunes, Spain)

Antonio Sánchez de Mora

Senior Archive Technician of the Archivists, Librarians and Archaeologists General Archive of the Indies

Presentation

1,001 Flavours from the Region of Murcia

María Gómez

Chef at Magoga* (Cartagena, Spain)

Pablo González Conejero

Chef at Cabaña Buenavista** (El Palmar-Murcia, Spain)

Award

Golden Gueridon Award

The Golden Gueridon will go to Txomin Rekondo, who has one of the best wine cellars in the world at his restaurant in San Sebastián.

Award

Presentation

The contemporary farm and a review of traditional cuisine

Carlo Cracco

Chef at Cracco* (Milan, Italy)

Presentation

Synchronies: chefs as part of the ecosystem and its cycles

Javier Olleros

Chef at Culler de Pau* (O Grove, Spain)

Presentation

Growth through diversification - Roca Models

Joan Roca

Chef at El Celler de Can Roca*** (Girona, Spain)

Presentation

Stowaways in the “engine room" at Etxebarri

Bittor Arginzoniz

Chef at Asador Etxebarri* (Axpe, Spain)

Documentary

Valladolid. Bar and tapas.

We will learn secrets about the tapas in Valladolid from the most awarded chefs of miniature cuisine in the city through which the Pisuerga flows.

Activity

The tropical fruit of Tenerife. Exotic cuisine with papaya, pineapple, pitaya and mango

Diego Schattenhofer

Chef at Taste 1973 (Arona-Tenerife, Spain)

Award

Pau Albornà i Torras Gastronomic Journalism Award

Gastronomic journalism in Latin America is being recognised.

Tribute

San Sebastian Gastronomika tribute to José Andrés

The humanitarian work carried out by the chef José Andrés has earned him the recognition of San Sebastian Gastronomika – Basque Country.

Presentation

The latest post-pandemic creative options

Martín Berasategui

Chef at Martín Berasategui*** (Lasarte-Oria, Spain)

Presentation

Quo Vadis haute cuisine

Ferran Adrià

Promoter of elBulliFoundation (Cala Montjoi, España)

CONTINUING OUR JOURNEY TOGETHER

ROSER TORRAS

"YOU ALL KNOW VERY WELL THAT SAN SEBASTIAN GASTRONOMIKA-EUSKADI BASQUE COUNTRY IS A STORY OF CHALLENGES, OF MORE AND MORE COMPLEX CHALLENGES YEAR AFTER YEAR. HOWEVER, WE COULD NEVER HAVE IMAGINED THAT WE WOULD BE FACED WITH SUCH A DIFFICULT AND UNFAIR CHALLENGE AS THAT OF THE PANDEMIC."

MAG

News

The Arzak family grows

Elena Arzak cooked two traditional dishes with Jon Gutiérrez, who is now working with her father, Xabier Gutiérrez, in Arzak's R&D department.

Interview

Selassie Atadika: “My cooking is culture and community, but also environmental and social responsibility”

News

Pedro Subijana, more than 50 years and still contemporary

From his restaurant, Akelarre, which has been converted into a stage, Pedro Subijana looked back at some of his great dishes in the year in which the three-star restaurant is celebrating its fiftieth anniversary. The chef showed us some of the techniques used in the past, but that are now overlooked as a result of evolution.

Interview

Ignacio Medina: “Our job as journalists is to spark debate and controversy”

Gastronomic Journalism Award. Gastronomika 2020.

REVISTA 2020

"LA REVISTA CON EL RESUMEN DE LA EDICIÓN DE 2020 DE SAN SEBASTIAN GASTRONOMIKA - EUSKADI BASQUE COUNTRY, CON TODA LA INFORMACIÓN SOBRE LAS PONENCIAS Y ACTIVIDADES DESARROLLADAS DURANTE EL DECANO DE LOS CONGRESOS DE GASTRONOMÍA EN EL MUNDO"

Five days, five paths

EXPO

Speakers 2020

Bittor Arginzoniz

Joan Roca

Ferran Adrià

Carlo Cracco

Selassie Atadika

Digital and live

2020Congressaccess

Agenda 2020

Highlights 2020

SSG’20 opening

Mummies. A contemporary look at salted fish. Cooking with salt

Quique Dacosta

Andalusian Reminiscences

Paco Morales

The purity of ingredients based on the small producer

Caterina Ceraudo

Watching, revisiting and trying out his “classics”

Pedro Subijana

Does the texture of our dreams exist under the sea?

Ángel León

Workshop on applying techniques to sea bass

Rafa Zafra

Sorlut Oysters. From natural tradition to innovation and avant-garde cuisine

Sergio Humada

Dani López

Rubén González / Jon Urrutikoetxea

Bar Zazpi, the San Sebastian pintxo bar

Paul Arrillaga

Mediterranean cuisine, "eternal modernity"

Gennaro Esposito

The “ecotrattoria” of the chef-farmer

Pietro Zito

The return of "paté en croûte"

Toño Pérez

Rioja: 100 years are nothing. A look into the future

Pablo Franco

Fernando Salamero

Post-bistronomic and heterodox Cooking using your wrist

Pedro Sánchez

Jordi Vilà

Rafa Peña

Carlos Torres Elisa Rodríguez

César Martín

Understanding Fismuler: strategies, concepts… and successful dishes

Nino Redruello

Offal and vegetables for a wine bar

Rafa Peña

Joyful but thoughtful cooking, without a recipe book

Pedro Sánchez

Traditional preservation of fish in Galicia and its possibilities in contemporary cuisine

Iván Domínguez

Trees as food

Andreu Genestra

Heterodox or neo-bistronomic

Sacha Hormaechea

Nino Redruello

Pablo Loureiro

Local cuisine

Chisco Alonso

The delicious versatility of Iberian ham: from the Meadows of Andalusia to the kitchen

Lucía García

José Antonio Pavón

Xanty Elías

III San-Miguel- National Potato Salad Championship

Words at a height of one and a half metres. Creative tabletop language

Andoni Luis Aduriz

Modernity that doesn’t forget about tradition: from spider crab to trotters

Hilario Arbelaitz

«La vie en Rose» by Ruinart. The production of Rosé champagne

Louise Bryden

Caroline Fiot

XI National Grilling Competition

The importance of produce in Basque gastronomy

Roberto Ruiz

Francisco Carrasco

Jon Eizagirre

The resurgence of cooking

2020
Congress
access