Congress attendees accredited for Zone A at San Sebastian Gastronomika Euskadi Basque Country will enjoy a unique conference experience, with tastings of creations by leading national and international chefs taking place in the Kursaal's main auditorium. During their presentations, these chefs will prepare their dishes live. This exclusive experience combines gastronomic knowledge with immediate tasting and reinforces the conference's status as a global epicentre of cuisine for the senses.

Viviana Varese of Italy will present a tomato aspic with stracciatella cheese and basil, which encapsulates freshness, technique and the Mediterranean. Meanwhile, Benito Gómez's fig leaf escabeche with figs and smoked trout roe will showcase a balance of rusticity and precision. Maca de Castro will celebrate the Mallorcan landscape with her 'Banderilla poblera - pino piñón', and Roderick Sloan will transport the audience to the cold waters of the north with a selection of Nordic seafood that he has collected himself.

Mitsuharu 'Micha' Tsumura, voted number one on the The50Best list, will combine popular memory and innovation in his take on butifarra, which features smoked paiche ham and melipona honey. Jeferson García from Colombia will present 'Connectivity', a dish that explores the relationship between water and the country's cuisine. Pedro Subijana will surprise with his microfoie duck, accompanied by salt flakes and peppercorns. Jordi Roca will take guests on a tasting journey with his unusual combination of sunflower seeds, Jerusalem artichokes and boletus mushrooms.

Meanwhile, Hideki Matsuhisa, a Japanese chef based in Barcelona, will treat guests to a delicate tasting of dashi made with kombu, offering a liquid expression of Japanese essence. José Gordón's rump steak tartare with brioche bread showcases the mastery and subtlety of one of the leading lights of meat cuisine. Meanwhile, Nacho Manzano will combine sea and land in a dish of bonito with ham fat, while Katsuhito Inoue from Japan will offer fish essence chips seasoned with charred aubergine powder — an exercise in Japanese subtlety and precision.

Álvaro Garrido will add intensity with his smoked bonito and pink pepper dish, served with eel broth and fermented October figs. Ramón Freixa will present his 'Besos de Freixa' (Freixa's Kisses). Murcian chef Alejandro Ibáñez will offer a tasting of his dish, 'Lías del vino, cocina y bodega' (Wine lees, cuisine and wine cellar), which reflects on wine as an ingredient and its environment.

Albert Adrià will serve two dishes that play with product and time: stewed lentil sauce and grilled milk cap mushroom juice. Finally, Rafa Costa e Silva will bring a chayote with cured fish, pickled melon and tahini made in his own restaurant from Rio de Janeiro, this edition's guest territory.