Presented by Óscar García Marina, a Michelin-starred chef from the Baluarte Restaurant in Soria

Two prestigious chefs from Soria will present their dishes cooked with fungi and mushrooms from the mountains of Soria in a tasting for a maximum of 40 people. This is a good opportunity to find out more about the latest trends in mycological cooking.


Carlos Aldea   Head chef at the Parador de Alcalá de Henares

After a stint at the Parador Antonio Machado in Soria, he was taken on to run the kitchens at the Parador de Alcalá de Henares. “Migas alcalaínas” (migas from Alcalá), “croquetas de cocido” (stew croquettes) and “piononos del convento” (Swiss roll-type pastries) are some of the specialities presented by what was once a 17th century convent declared a World Heritage Site by UNESCO. The gastronomic offer combines the Castilian tradition of originality and avant-garde, not forgetting references to Cervantes’ cuisine.  The Sorian chef was third in the tapas competition for the Paradores of Spain and Portugal at Madrid Fusión


Luis Bartolomé   Head chef of NH Eurobuilding

The executive chef of the NH Collection Madrid Eurobuilding hotel started his career in restaurants such as Martin Berasategui, El Cenador del Salvador and Maher. In 1998, he began his career at NH as Head Chef and recently launched the innovative Eco Gastro by NH project based on promoting sustainable cuisine and the best local artisan products. His cuisine brings together influences from the Ribera Navarra region, the Castilian plateau and his homeland, Soria, reflecting a weakness for mushrooms and forest products in its dishes. His cooking also has a fun, urban tendency, but always with a Mediterranean backdrop.

The essence of the sea in haute cuisine. Plancton Algán.

This activity is a presentation / tasting by chefs José Antonio Sánchez (executive chef and owner of the restaurant Els Vents, considered by many to be the most outstanding gastronomic restaurant in Alicante) and Fran Segura (the “Chef del Chocolate” (the Chocolate Chef), who is responsible for producing the sweet confections at Els Vents and many times a national and international pastry/confectionery champion). Between them they will show us both salty and sweet cuisine with the amazing Plancton Algan, a true gastronomic revolution, the purest taste of the sea, never seen with such purity until now.



The culinary possibilities of a cheese costing 8,750 euros

Check out the multiple benefits and gastronomic uses of shepherd’s cheese made of raw milk from Latxa or Carranzana sheep. San Sebastian Gastronomika is proposing a practical workshop in which several chefs and producers will work with the winning cheese from the 45th Ordizia Cheese Competition (DO Idiazabal), a cheese that the congress acquired after bidding for it at an auction (with a winning bid of €8,750 for 500 g) which was held in the Gipuzkoan town at the start of September. A session for trying, checking out, tasting and learning more about one of the most universal Basque products.

Extreme pairings with premium cava

Presentation by Silvia Culell, journalist and sommelier

A unique tasting to demonstrate the importance of time in various solid and liquid products. How to harmonise fresh and cured products with premium cavas, both “reservas” and “gran reservas” that have been aged for a long time. It is a challenge that the best sommeliers doubtless face every day at their restaurants.

Vertical tasting of different vintages of 15, 24, 50 and 136 months

Embutidos Alejandro’s recipes

You will be able to taste Embutido Alejandro’s cooked meats through a tasting of chistorra sausage and chorizo cooked in wine.

Attendees will also have the opportunity to taste the company’s star products: the magno-, troncal- and sarta-type chorizos.

Embutidos Alejandro produces pork meat products with a specialisation in the chorizo category. All of the products are home-made, traditional, natural recipes of premium cold meat products.

Embutidos Alejandro is flavour and health, without preservatives and colourings, and also gluten- and lactose-free.

2nd National Potato Salad Championship – San Miguel

We have stumbled upon potato salad. With peas or without? Green beans? With boiled egg? Tuna or tuna belly? Whole potato or mashed? Can we add new ingredients?

There are as many potato salads as there are tastes and creativeness, certainly; but, based on both tradition and innovation, there are potato salads with more pull and quorum than others.

San Sebastián Gastronomika-Euskadi Basque Country has decided to take sides in this bloodless, merry battle to seek a final consensus. By creating the National Potato Salad Championship within the congress, with Cervezas San Miguel as a partner (potato salad always with beer), we will be able to finally decide which is the best potato salad in 2019 with a professional jury of ten members and a public jury of 40 fans, who must be registered beforehand.

It will be a difficult job, but someone’s got to do it. The best national potato salad will be crowned at San Sebastian Gastronomika-Euskadi Basque Country 2019 on Tuesday, October 8.

New work methods organised with a sous-vide and low temperature

Simulating the service of a restaurant, Enrique Fleischmann the corporate chef of Sammic, will offer a tasting demonstrating how the innovative SmartVideTrack system works.

SmartVideTrack is a new development within Sammic’s SmartVide family that makes it possible to individually control each of the bags in the immersion bath that are in the process of cooking or regenerating, at a controlled temperature.

This is all thanks to a smart card system coupled with an interactive touch screen system.

SmartVideTrack is unique and particularly useful at times of high performance in the kitchen. SmartVideTrack makes it possible to reduce drops in the level of service, organise better delivery and distribute work between zones, so that it can be completed easier at the time of plating up.

SmarVideTrack makes it possible to have a clean, organised, professional service.

Wines of Hungary grand tasting

A hundred years ago Hungary was among the most relevant wine producers of the continent. Royal courts in Europe clinked glasses filled with precious gold Tokaj wine, while other lush Hungarian whites and reds were lauded and enjoyed by the wealthy.

Hungary is gaining back its nearly forgotten fame and glory thanks to the countless small wineries, owning estates replanted and carefully cultivated by the new generation of winegrowers. Beautiful wines deriving from these vineyards are a result of traditional winemaking culture mixed with modernity and improvements.

Would Hungarian products be placed in a wine shop according their flavour profile, they would be found in every corner of the store. Our wines represent a unique variety as the wines of Eger, Tokaj, Villány or Somló have a very distinctive taste and structure. Yet all these wines reflect their shared history and hundreds of years’ traditions. The balanced wines of Eger, the complex sweets of Tokaj, the structured reds of Szekszárd and Villány, and the ashy whites of Somló: Hungary indeed boasts an amazing spectrum of wine varieties, all exciting, authentic and mostly waiting to be rediscovered.

During this presentation we will guide the audience through 6 authentic wine regions of Hungary, while will we taste some of the medallists of the latest Hungarian Wine Competition.

We look forward to welcome you at our workshops!

Gastronomika Street Food

This year is the year of our gastronomic revolution. Which is why the Street Food section on the Kursaal porch will offer our most representative tapas and dishes cooked by the country’s great chefs: fabada (bean stew), cannelloni, croquettes, cod…

Gastronomika Street Food

This year is the year of our gastronomic revolution. Which is why the Street Food section on the Kursaal porch will offer our most representative tapas and dishes cooked by the country’s great chefs: fabada (bean stew), cannelloni, croquettes, cod…