25 years of Gastronomika
and its protagonists
Maca de Castro
Juan Mari Arzak
Andoni Luis Aduriz
The future of history
The 25th 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.
The latest in Gastronomika
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.
Ricard Camarena and Alex Atala put the finishing touch to the 25th San Sebastián Gastronomika with a creative Jam Session of local produce.
The Colombian chef touches on the main aspects of her Funleo foundation, and underlines the importance of passion over technique
AWARDS AT THE 25th ANNIVERSARY
Three unique trajectories will be the prizewinners at this special round of San Sebastian Gastronomika Euskadi Basque Country: The Homage Award goes to Ferran Adrià, the "Gueridón de Oro" Award to Jancis Robinson, and the Pau Albornà y Torras Journalism Award to Rafael García Santos
25 years of “Muina”
Chef at Nerua* (Bilbao, Spain)
Enzymes in the kitchen
Chef at DSTAgE** (Madrid, Spain)
The red prawn by Quique Dacosta, Joan Roca and Benjamín Lana
Chef at El Celler de Can Roca*** (Girona, Spain)
Chef at Quique Dacosta Restaurant*** (Dénia, Valencian Community, Spain )
General Manager of Vocento Gastronomía
A welcoming address on this occasion of the 25th anniversary of San Sebastian Gastronomika Euskadi Basque Country.
"Gueridón de Oro" Award for Jancis Robinson
The "Gueridón de Oro" on the 25th anniversary will go to Jancis Robinson, the most influential woman in the world of wine for over forty years.
Pau Albornà i Torras Gastronomy Journalism Award for Rafael García Santos
Retrospective. In search of longevity
Chef at Noma*** (Copenhaguen, Denmark)
Chef at Aürt* (Barcelona, Spain)
Prizegiving - Ruinart Sommelier Challenge Award
The 8th Ruinart Sommelier Challenge awards.
Retrospective. 10 years of techniques and concepts
Oriol Castro, Eduard Xatruch y Mateu Casañas
Chefs at Disfrutar** (Barcelona, Spain)
25 years of green revolution
Rodrigo de la Calle
Chef at El Invernadero* (Madrid, España)
Materialisation of the concept. From narrative to palative
Chef at Noor** (Córdoba, Spain)
My search for a new language
Chef at Enigma* (Barcelona, Spain)
Chef at Azurmendi*** (Larrabetzu, Bizkaia, Spain)
25 years in Spain, endless sushi
Chef at Koy Shunka* (Barcelona, Spain)
Amelia out and about
Chef at Amelia** (San Sebastian, Spain)
Memories of Zuberoa
Gastronomika wanted to bring together some of the chefs who worked in the kitchens of Zuberoa to pay a small tribute to this emblematic restaurant.
Five decades of work and a passion for cooking
Chef at Akelarre*** (San Sebastián, Spain)
Food and Wines From Spain award for Michele Buster
This prize acknowledges the work of a professional committed to promoting the food and beverages of Spain abroad.
Contemporary Japanese cuisine, beyond the clichés
Gastronomy critic (Tokyo, Japan)
Cooking with the sounds of nature
Chef at Culler de Pau** (O Grove, Pontevedra, Spain)
Feeding the future
Chef at Alchemist** (Copenhagen, Denmark)
Local resources protect us
Javier Rivero y Gorka Rico
Chefs at Ama Taberna (Tolosa, Guipúzcoa, Spain)
Interpretation of a territory
Chef at Viva* (Milán, Italy)
Making the land yours
Chef at Arzak*** (San Sebastián, Spain)
José Andrés reveals José Andrés
Chef owner of José Ándrés Group (Washington, US)
Prizegiving - 3rd Spanish Apple Tart by Asturias Championship
A 1,500 € prize will also be awarded for this during the ceremony.
Prizegiving ceremony - 6th National Russian Salad Championship
The National Russian Salad Championship is in its sixth year, with the sixth prizewinning restaurant.
In search of an epiphany. Shaping the imagination
Chef at Narisawa** (Tokio, Japan)
New proteins from the Sea
Chef at Aponiente*** (Puerto de Santa María, Cádiz, España)
Chef at Okta ((McMinnville, Oregon, US)
Spanish produce in Japan and the United States as a bridge
Spanish produce transcends borders and creates bridges with other kinds of gastronomy.
Acidity as a common thread
Chef at La Salita* (Valencia, Spain)
Taste and emotion
Chef at AlmaMater* (Murcia, Spain)
Retrospective. Legumes in Casa Marcial's cuisine
Chef at Casa Marcial** (Arriondas, Parres, Asturias, Spain)
20th International Award for Cooking with Extra Virgin Olive Oil
The “Oil Chef" competition sponsored by the Jaén Provincial Council is back in San Sebastián.
Pozoneros. No other words needed
Chef at Leo (Bofotá, Colombia)
From the Amazon to the Mediterranean
Chef at Ricard Camarena Restaurant** (Valencia, Spain)
Chef at D.O.M.** (Sao Paulo, Brazil)