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San Sebastian consolidates its position as a city of cuisine in the most open and participatory edition of Gastronomika
The quality of the presentations in the main hall was very high, with several world-class techniques on show.
san sebastian gastronomika: ciudad abierta
The most participative and open edition of Gastronomika
San Sebastian, the cooking city, bid farewell to the most participative and open edition of Gastronomika, which will be remembered as the year of the most advanced technological exercise that has been done so far in a cooking congress with Artificial Intelligence and in which the tavernkeepers claimed their relevant role in the gastronomic scene. But also as a year with a very high level in the presentations in the auditorium with the presentation of new techniques worldwide, and in which a woman won for the first time the National Grill Championship. In addition, and as a novelty, the congress went out into the city to take other cuisines to bars and taverns in San Sebastian and even took the congress participants to see the entrails of the gastronomic societies.
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TAVERNS AND TAVERNKEEPERS FORUM
The I Forum of Taverns and Tavernkeepers of San Sebastian Gastronomika Euskadi Basque Country will be attended by some of the most important tavernkeepers to discuss the reality of a group that brings together more than 64% of the hospitality establishments. Historical taverns, neo-taverns, wine taverns, cooking without fire, tavern tourism? All this will be discussed in this new space. In addition, some of them will bring some of their gastronomic specialties to the tavern bars in the center of San Sebastian.
Free access for all accredited and congress participants of San Sebastian Gastronomika Euskadi Basque Country until full capacity is reached.
*Does not include access to the Fish Soup Competition.
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THE FUTURE OF HISTORY
THIS WAS THE 25TH EDITION OF GASTRONOMIKA
The longest standing culinary congress celebrated its twenty-fifth anniversary amid the main personages in its history. An emotional event signifying a return to the foundational spirit, the spirit of the chefs' congress, where everyone wants to be and be involved. But not only that - the event also demonstrated, despite all the achievements, that it is bent on continuing as the future of gastronomy. The figures bear out this idea of a record congress: 14,712 accreditations, 48 nationalities, 1,468 congress-goers and 413 journalists. Over 10,000 samples were served up at the auditorium, and more than 160 companies operated exhibition stands at the Kursaal.
14.712
ACCREDITATIONS
1.479
CONGRESS-GOERS
48
NATIONALITIES
160
EXHIBITORS
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Organizers
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Guest Country
Guest City
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