09.10
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.

08.10
2020
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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”.

07.10
2020
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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.

06.10
2020
05.10
2020
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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.

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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.

Gastronomika
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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.

 

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