10.00-10.30 am: The evolution of the pintxo

Paul Arrillaga. Bar-Restaurante Zazpi (San Sebastián)

From a small bar in the centre of San Sebastian, Paul, who trained in large restaurants such as El Mirador de Ulia, has taken a step forward in the creation of culinary excellence based on tradition, raising the level of the pintxo and, in some cases, giving it more expansive sensations.


10.35-11.05 am: Vacuum-cooked tapas

Enrique Fleischmann. Fleischmann´s cooking Group; Txoko Getaria; Restaurante Bailara; Master’s degree lecturer at the Basque Culinary Center; and SAMMIC SL corporate chef
Of Mexican origin and based in Getaria, this chef has had an extensive professional career… Paul Bocuse, Arzak, Subijana, in the latter becoming an important part of the R&D&I team. Enrique, who is closely linked to the technical part of the product due to his teaching at the Basque Culinary Center and his parallel activity as Sammic’s corporate chef, has been working for some time on developing a “vacuum cooking and low temperature control system“, knowledge that he will soon be putting into practice in a new culinary project…..


11.10-11.40 am: Miniature cooking for cocktails/caterings

Nandu Jubany. Can Jubany (Calldetenes)

Considered a “great” of contemporary Catalan cuisine, Nandu has been carrying out research over the years at his mother restaurant, Can Jubany, on the ultimate limits of live catering, with tapas currently being one of the hallmarks of his offer and today considered the best thanks to the virtuous combination of the service, technique and technology that he has managed to achieve.


11.45-12.30 pm: Legendary tapas

Mitxel Ezquiaga, José Carlos Capel and Xavier Agulló.

Three journalists, with a wide range of experience in the fascinating journey of contemporary cuisine and all its repercussions, will analyse in depth the emergence of the tapa as a phenomenon, not only nationally but also internationally. Legendary tapas that today are revered, the impact on feedback of avant-garde techniques in bars, the different formats that come together in the concept of tapas… Three visions from the past, present and future of our most recognisable emblem in the world in a round table that will surely provoke and spark controversy.


12.35-12.45 pm: Keler Bar of Bars Award

BOKADO. Jesús and Mikel Santamaría

The San Sebastian Gastronomika-Euskadi Basque Country 1st Pintxos, Tapas and Bars Congress has unanimously decided to present its Keler Bar de Bars Award 2019 to the Santamaria brothers, Jesús and Mikel, from Bokado. They both started more than 40 years ago in the legendary Oñatz bar, leading the avant-garde pintxos culture movement in San Sebastian, which later spread outside the Basque Country (Madrid, La Rioja …) to various locations and through its renowned catering.


12.50-13.30 pm: Valladolid. How the pintxo can change a city

The leading chef in the city and organiser of the famous Valladolid National Pintxos and Tapas Competition, Victor Martín, working alongside Luis Cepeda, will unveil the keys to “bar cuisine” as a gastronomic and economic driver for a city. This will be an enlightening discourse in which to learn more about the emergence of open urban tapas, from the traditional to the contemporary.


13.35-14.05: Wine management in bars

Carlos Bosch and Nuria España. El Portal (Alicante)

From his in-depth knowledge of marketing, distribution, communication and hospitality, Bosch has revolutionised the concept of the bar, and the sub-concept of “the wine bar”, with his successful El Portal, recognised as the “Best Bar in Spain”. In addition to his exquisite bar management and traditional tapas, his innovative design and unique telematic contribution to serving great wines in glasses represent “a before and after” for the concept of the bar.


14.10-14.40 pm: A contemporary vision of traditional tapas

Nacho Manzano. Casa Marcial Restaurant (Arriondas)

With a total of three Michelin stars in his restaurants in Asturias and eight successful establishments in the United Kingdom, Nacho, one of the great representatives of contemporary Spanish cuisine in the world, has cultivated the world of tapas and miniature cuisine using both tradition and the most avant-garde formulas at his different premises.


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