This year, San Sebastian Gastronomika Euskadi Basque Country will celebrate a milestone that goes beyond the occasion itself: the 50th anniversary of the birth of New Basque Cuisine, a movement that forever changed the way gastronomy is understood in Spain and, over time, came to influence the world. That generation of chefs—restless, rigorous, and deeply connected to ingredients and tradition—opened a new door: that of a modern cuisine that did not renounce its roots, but rather reinterpreted them with technique, a contemporary perspective, and a creative ambition unprecedented until then.

At San Sebastian Gastronomika Euskadi Basque Country, this anniversary will become one of the program’s central themes. A tribute that will not be merely nostalgic: it will also be an opportunity to understand why New Basque Cuisine was so decisive, what values underpinned it—the defense of local produce, the professionalization of the craft, collective work, and openness to new ideas—and how that momentum remains alive in the way gastronomy is cooked, conceived, and communicated today.

The tribute will also pay homage to figures who have become international icons, such as Juan Mari Arzak and Pedro Subijana—names that represent a way of leading from the vanguard without losing the connection to Basque culinary identity. Chefs who did not merely cook dishes: they built a language, elevated cuisine to a cultural conversation, and demonstrated that innovation could also be an act of respect toward the region.

And at the heart of this commemoration, the congress will pay special tribute to the career of Martín Berasategui, one of the most influential and consistent figures in gastronomy. A tribute to a craft sustained over time, to excellence as a daily discipline, and to a way of understanding cuisine where teamwork, continuous learning, and the pursuit of emotion in every service have set a standard. These 50 years celebrate a living legacy: that of a culinary revolution that ultimately changed the map of gastronomy.