09.10
2020
2020
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Cuisine & local area
An hour with Bittor Arginzoniz and his embers
Bittor Arginzoniz allows the cameras of San Sebastian Gastonomika into his midday service at Asador Etxebarri* (Atxondo). The Basque chef shows us the ins and outs of his famous grills, revealing its secrets and sharing his knowhow. Almost one hour of culinary knowledge without leaving anything out. A unique experience.
Cuisine & local area
The commitment to responsibility made by Carlo Cracco
The Italian Carlo Cracco attended to San Sebastian Gastronomika to talk about going green.
Future paths
The chefs will return to Cala Montjoi
Ferran Adrià has become a leader in the sector and has asked for clear measures and further aid from the authorities.
Future paths
How to turn setbacks into opportunities. By Roca.
A lesson in overcoming in times of crisis.
Cuisine & local area
Javier Olleros: "Nature provides all the answers”
Javier Olleros took advantage of the lockdown during the pandemic to reconnect with nature.
Cuisine & local area
From the mulberry bush to the plate
08.10
2020
2020
Future paths
Clare Smyth: “Business has moved from one area of the city to another”
At the helm of Core (London) since 2017, where she has two Michelin stars, Clare Smyth took part at San Sebastian Gastronomika on Thursday to remind us that “fine dining will not die with the pandemic”. Perhaps, she said, without complaining about the actions of her government, “restaurant businesses will move from the centre to the outskirts”.
Future paths
Gastronomic gel providing protection against Covid-19
Diego Schattenhofer has presented a gastronomic gel that temporarily blocks the infection.
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Cuisine & local area
Peruvian Pedro Miguel Schiaffino presents paiche, the hog from the Amazon River
Future paths
Albert Raurich: “Bar counters will be back”
Future paths
Ice creams that don’t melt
Cuisine & local area
Miguel Ángel de la Cruz takes advantage of the region to find new flavours
Cuisine & local area
Cocinandos multiplies the benefits of chickpeas
Cuisine & local area
Valladolid and its most representative products
07.10
2020
2020
Black cuisine
Selassie Atadika: “Africa has a lot it can teach other cuisines around the world”
In a presentation that mixed environmental commitment with social economies and the value of an age-old gastronomic culture with an eye to the future, Selassie Atadika opened the doors of Africa to San Sebastian Gastronomika - Euskadi Basque Country.
Black cuisine
Pierre Thiam present fonio, a new super-food item for the western larder
Ancient grains. From Africa to the pantry.
Black cuisine
Cuisine to the rhythm of the Colombian Pacific
Maura de Caldas promised a different presentation. She didn’t disappoint us.
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Black cuisine
JJ Jonhson: “The diaspora of the African slaves has left its mark in many cuisines”.
Rice's master.
Cuisine & local area
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.
Cuisine & local area
Josean Alija. The complex simplicity of the surroundings and memory.
Cuisine & local area
A service at Azurmendi with Eneko Atxa
06.10
2020
2020
Post-bistronomy
Unorthodox, post-bistronomic chefs: Cuisine with the flick of a wrist
Six restaurateurs from five establishments talk with two journalists about a new kind of restaurant. Rather than lapsing into navel-gazing, they take a back seat to the customer and the product, and just get on with cooking. They stick to what they know.
Post-bistronomy
Pedro Sánchez: “I haven’t read a recipe in my life”
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Post-bistronomy
Rafa Peña: “Happy, spontaneous, seasonal and easy-to-eat cuisine”
Gresca restaurant (Barcelona) took over the facilities at the Mugaritz restaurant to give his presentation on offal and vegetables.
Post-bistronomy
Iván Domínguez: “Salt is a Galician’s DNA”
From NaDo, his restaurant in A Coruña, Domínguez provides his personal review of the history of salting in Galicia.
Post-bistronomy
Distilling energy and fun. The key to Fismuler.
Cuisine & local area
Andreu Genestra: “Trees as another cooking ingredient”
Post-bistronomy
Sacha Hormaechea: “Let us keep making people happy”
Future paths
Andoni Luis Aduriz digresses at the table
Cuisine & local area
Arbelaitz. Traditional cuisine in harmony with contemporaneity.
Cuisine & local area
Chisco Alonso honours lamb from Valladolid
05.10
2020
2020
Future paths
Ángel León moves Aponiente to the sea
The Chef of Aponiente*** (El Puerto de Santa María) presents his little sea ribs, made of sea bass and conger eel bellies, and confirms his commitment to add more space to his restaurant and eating on the marsh waters that surround it. “I’ve been talking about the sea from land for many years. I’m tired of it”, he ensures.
Cuisine & local area
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.
Italy & Spain
Gennaro Esposito: “By turning each part of a product into an ingredient, we enhance it”
Traditional Italian cuisine from the Thyrrenian sea
Italy & Spain
Caterina Ceraudo: “My dishes seek to represent my region”
From Calabria, Caterina Ceraudo welcomed us to the kitchens of Dattilo* with an ode to her region and the produce from it.
Future paths
Quique Dacosta: salt-curing in evolution
The twenty-second edition of San Sebastian Gastronomika-Euskadi Basque Country started with Quique Dacosta.
Italy & Spain
Pietro Zito, the simplicity and beauty of the local
Cuisine & local area
Toño Pérez will open the Torre de Sande in November
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Cuisine & local area
Paco Morales: “Al-Andalus has a lot more to give”
Cuisine & local area
The Pintxo counter in San Sebastián, by Zazpi Gastrobar
MAG
Cuisine & local area
Bittor Arginzoniz will be opening up Etxebarri for San Sebastian Gastronomika
The grilling genius will be explaining from the kitchen what a service is like at the third best restaurant in the world.
Caterina Ceraudo: “We hope that the virus does not take away our hugs, which are so vital for us Italians”
Gennaro Esposito, Caterina Ceraudo and Pietro Zito are three of the Italian chefs taking part in San Sebastian Gastronomika, three eminent transalpine chefs who will come to San Sebastian to cook and be part of the Italian-Spanish embrace that the conference is promoting.
Ignacio Medina: “Our job as journalists is to spark debate and controversy”
Gastronomic Journalism Award. Gastronomika 2020.
Gastronomika sneaks into the kitchens of the greats
The best restaurants in Donostia-San Sebastian will serve as a stage for presentations at the congress and, for the first time.
Post-bistronomy
Ode to individual verses in the kitchen
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CONTINUING OUR JOURNEY TOGETHER
ROSER TORRAS
Black cuisine
Maura de Caldas: “When Colombia stops being ashamed of its heritage, its gastronomy will triumph”
A great international defender of the cuisine of the South Pacific, in Colombia, and its native products, Maura de Caldas is its great ambassador and a figurehead in Latin America. Without turning her back on progress, she advocates defending the simple, the essential, the ancestral and tradition. She will be at San Sebastian Gastronomika to pass on her wisdom to us, which is a lot.
In search of the best grill
Eight restaurants from all over the country will go head to head to win the title of 'grill master' at Gastronomika.
Future paths
Ferran Adrià will be showing the work of elBulli1846
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