Varun Mohan, Royal Vega Rest. (Chennai, India): Sincere Indian vegetarianism

From a vegetarian family, Varun is the brightest example of this type of cooking in India. In his presentation, we will learn all of the secrets for turning vegetables into true haute cuisine dishes. Varun will present various recipes from the long Indian tradition of green dishes, which, today, have become vegetarian classics.

Ivan Surinder, Tandoor Rest. (Barcelona): Essential dishes of traditional Indian cuisine

Despite his youth, Ivan is considered to be the best Indian chef in Spain. Treasuring all of his father’s knowledge (the first chef from India to open a restaurant in Spain), he will teach us, in an easy way which is appropriate to our markets, how to prepare the best-known, popular traditional Indian recipes at home.

Cooking Show: “Other forms of cooking” by the Provincial Council of Soria

Taught by Ms. Melania Cascante, from the Los Villares restaurant, in the town of the same name, in Soria.

These are dishes prepared as part of the commemoration of the 2150th anniversary of the fall of Numancia.

  • Porridge with bacon bits
  • Wheat with boletus.

D.O. Jumilla presents: “El Origen” (The Origin). A tribute to sommeliers throughout the region

“The fascination for slowness, vineyards entrenched in the earth, older people talking about wine, a dialogue between generations…”. These are some of the images and feelings that came to the mind of Josep Roca when talking about the wines of Jumilla, which are also reflected in this documentary directed by Jorge Martínez.

The sommelier, who does so much to pass on the wine culture at his restaurant El Celler de Can Roca, is one of the acclaimed voices that will take us on a fascinating tour of a wine region that has recovered pride for everything that makes it unique, such as its characteristic chalky soils and the strong personality of the monastrell variety. Because if something is increasingly clear in the world of wine, it is that people and trends change, but the region remains.

The Murcian sommeliers José Antonio Navarrete (Quique Dacosta, Denia) and Juan Luis García (Casa Marcial, Arriondas) become the guiding thread of the documentary, embarking on a journey together that helps them rediscover the region where they were born. “A wine is 80% liquid and 20% soul: history, people, tradition… and origin”, confesses Navarrete, who, like Garcia and many other colleagues, makes an effort every day to convey all these values to the customers who visit them at their award-winning restaurants. And it is like another participant in the project, Ferran Centelles, maintains, “the sommelier is key when changing the way of communicating wine”.

Throughout the footage, we will also see other sommeliers on parade, such as Guillermo Cruz (Mugaritz) and Custodio Zamarra (Zalacaín), chefs Nacho Manzano and Quique Dacosta, renowned journalists Víctor de la Serna, Luis Gutiérrez and Andrés Rodríguez, the distributor Quim Vila… and, of course, a major representation of all those wine producers, vine growers and restaurateurs who, by their efforts and sacrifices, have managed to keep the flame of wine alive in the region of Jumilla.

Beyond the screen

After the premiere of the documentary, Ferran Centelles will moderate a colloquy between José Antonio Navarrete and Juan Luis García, in which all attendees will be invited to take part and during which a selection of wines can be enjoyed.

In addition, to demonstrate the commitment of D.O. Jumilla to training new professionals, the creation of a scholarship will be announced for young sommeliers at the Basque Culinary Center, an event which will be attended by Joxe Mari Aizega, director of the prestigious university centre located in San Sebastian.

Private Kitchen: Saurabh Udinia

Avant-garde interpretations of India

A surprising class. Saurabh, considered the “enfant terrible” of contemporary Indian cuisine, will show us some of his riskiest recipes, based on Indian flavours but driven to the forefront thanks to the latest concepts. From the most amazing textural treatment to the most surprising technical tricks.

Legendary Conservas Yurrita Yurrita

Conservas Yurrita celebrates 150 years preserving the way of doing things by hand. Three prominent chefs present their creations for the occasion, enhancing anchovy and tuna.

Pablo Loureiro from Casa Urola Restaurant

Miguel Montoiro from Bodega Donostiarra and its full legend

Félix Manso from Restaurante Felix Manso Ibarla

Ars Natura Líquida with Josep Roca

Three years ago, we asked ourselves how to progress in the world of fermented beverages and alchemy in a restaurant. At Gastronomika, we will present El Celler de Can Roca’s ESPERIT ROCA Ars Natura Liquida project, run by the sommelier Josep Roca, agricultural engineer and oenologist Joan Carbó, and Bernat Guixer, doctor in organic chemistry.

It is a project committed to developing unique products, spirits, liqueurs and aromatic wines and to explain, interpret and contribute to the landscape of our region, as well as the willingness to understand and showcase the socio-cultural and natural facet of the products and raw materials used.

We will open new roads in the liquid revolution in this hall/room.


*Absolute aromatics for cooking


Low alcohol content:

Mongeta del Ganxet white bean sake

Cherry wine

Apricot wine

Sweet raspberry wine


High alcohol content:

Agave spirit in the style of a Mediterranean mescal

Locust bean spirit aged in a chestnut barrel

Cherry spirit



Saffron liqueur

Gentian liqueur

Panama Geisha coffee liqueur

Private kitchen: Gulam Qureshi with J.P. Singh

Traditional Indian cooking

An exclusive encounter with two very different Indian types of cooking: that of Gulam Qureshi, the Dum Pukht of Indian royalty, a little spicy and very complex, but as seen from the modern age; and the spectacularly traditional master, J.P. Singh, with his great meat and surprising use of spices. We reveal all of the secrets…

Cooking with Pedro Subijana

Cooking yes, but not only cooking

Like every year, one of the most successful workshops in the programme. The great Subijana offers a master class in the same location for a chosen few, not only using this year’s latest techniques, but also with consiconsiderations beyond cooking, philosophies and methods, privately teaching how to achieve success.

Cooking with Andreu Genestra

Cutting up lamb for cooking

In line with his philosophy of marrying up culture, tradition and innovation, the Majorcan chef, who has shaken up contemporary Majorcan cuisine and has a Michelin star, will provide a meticulous study of lamb and its parts, interpreted from an avant-garde premise while respecting the traditional flavours of the island.