Ángel Cortés and Alba de Pablo are by no means new faces in Soria’s kitchens.
Ángel is a third generation chef at Restaurante Duque, which opened its doors in 1961 in the beautiful town of Medinaceli. He has run the family restaurant together with his wife, Laura, for a decade.
Alba is the vibrant force behind the Casa Vallecas Restaurant in Berlanga de Duero, where Sorian avant-garde cuisine has been forged since it opened in the early 1980s. Alba returned to her roots after a period of time learning and working in some of the best, most renowned restaurants in the country, to combine the two things she likes most: baking and mycology.
Together they accepted the invitation of Soria Regional Council to present their particular vision of the use of mushrooms and fungi in San Sebastian with a number of amazing dishes, where tradition and the avant-garde go hand in hand.

1st Congress of Pintxos and Tapas

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.


The 2019 menu revealed in detail

Pedro Subijana-Akelarre (San Sebastián)

Subijana’s dishes, based on the environment, nevertheless reflect complex and painstaking creative and technical work beyond the landscape, both in terms of their composition and in the avant-garde treatment of textures and sensations. In this private class, Pedro will reveal all the secrets of a menu that amazes, as it does every year, with its high organoleptic innovation.

Cádiz navigated through Jerez

La Carboná and El Faro de Cádiz have joined forces for this project at San Sebastián Gastronomika called “Cádiz navigated through sherry”.

Javier Muñoz, head chef of the La Carboná restaurant in Jerez and Mario Jiménez, executive chef of the El Faro restaurant in Cádiz, have created a menu that covers the entire gastronomic geography of the province of Cádiz, inspired by the sea and sherry. José Ferrer, ambassador for the Regulating Council of the “Jerez-Xérès-Sherry” Designation of Origin, will pair each dish with a wine from the Jerez brand. With this comprehensive offering, we will take a tour through the province of Cadiz via its textures, aromas and flavours, a shortened version of the one given to the world 500 years ago.

The maturation and other secrets of Balfegó bluefin tuna

Since its creation, Balfegó – a leading company in the fishing, study and marketing of bluefin tuna – has devoted a great deal of resources to researching and disseminating this gastronomic jewel. Due to its innovative nature, each year it carries out various research and experimentation projects through its R&D&I department and its gastronomic area, Tunateca.

One of the most outstanding projects was the study on the maturation and lifespan of bluefin tuna. We will learn (in practical terms) about the different stages of maturation and the keys to reaching their maximum expression with regard to texture and flavour depending on their culinary application.

But their findings in 2019 won’t end there. To complete the presentation, we will end with a cooking show and tasting of some of their latest creations with parts of the tuna that are less common and even unknown.

Application of Protected Designation of Origins (PDOs) and Protected Geographical Indications (PGIs) in the province of Badajoz for the world of tapas

The province of Badajoz can be enjoyed by contemplating its heritage, enjoying its landscapes and, of course, tasting its best dishes. It offers a variety of products for all palates, processed and prepared in a traditional way so that they do not lose an ounce of their flavour or freshness. From the most exquisite meats that produce the prized charcuterie, to select fruit and vegetables, not to mention the natural sweet treats for the most sweet-toothed.

But out of all the gastronomic variety offered by the province of Badajoz, its four Denominations of Origin (PDOs) and its two Protected Geographical Indications (PGIs) stand out. Aceite Monterrubio, Jamón Dehesa de Extremadura, Queso de La Serena and Ribera del Guadiana wine are the four Protected Designations of Origin offered by this province, together with Extremadura Veal and Extremadura Lamb as Protected Geographical Indications.

These products are linked to a specific geographical origin, as the region provides them with characteristics that make them unique. In the same way, all of its production phases must be carried out in a specific area and are subject to a number of inspections by the Regulatory Councils, which strictly endorse it. That is why the guarantee provided by the PDO and PGI seals give the consumer the assurance that they are consuming a product of excellent quality.

Through this activity, the Regional Council of Badajoz aims to enhance the value and potential of products with PDO and PGI status from the province of Badajoz for use in the world of tapas.

Sparkling wines from Bodegas Bilbainas since 1913

Bodegas Bilbaínas, one of the ten oldest wineries in La Rioja, was founded in 1901 in the legendary Barrio de la Estación in Haro (Rioja Alta). A pioneer since the beginning of the 20th century, it is the largest vineyard owner in Haro. It owns total of 250 hectares of land surrounding the winery, emulating the prestigious French châteaux.

Its origins date back to 1859, when French producers settled in this Riojan town to produce and export red wine to France. Four decades later, the businessman from Bilbao, Santiago Ugarte, took it over. The first vintage of Viña Pomal, the winery’s flagship brand, dates back to 1904, marking the beginning of the birth of a classic.


Viña Pomal owes its name to the vineyard in which it originated. It is a vineyard that is a true reflection of Haro’s terroir. Bodegas Bilbaínas was a pioneer 100 years ago in understanding oenology and viticulture as it is understood today, giving prominence to vineyards, terroir and grapes. Zaco, Vicuana, Paceta, Cuervo and Cores, the names of the plots that today, more than ever, are the real protagonists.


Bodegas Bilbaínas defines itself as a classic style winery with Reservas and Gran Reservas, while surprising with estate wines such as Viña Pomal Alto de la Caseta, the best expression of a tempranillo, or innovations such as its collection of Rioja single varietals called Viña Pomal Vinos Singulares (Maturana Blanca, Tempranillo blanco, Graciano and Garnacha). Bodegas Bilbaínas also has exceptional wines such as La Vicalanda, one of its most important reference wines that originated in the early 90s, with a close link to sparkling wine as a result of its origins with brands such as Royal Carlton, Lumen and the cava Viña Pomal Blanc de Noirs. And, as a result of the First World War, this winery made sparkling wines for the large Champagne makers, providing it with extensive knowledge and the widest possible experience.


The Sabor a Málaga brand values agro-food products obtained from the land and sea of this Andalusian province, many of which have been known for years in many countries around the world.

Thanks to its diverse geography and the different climatology of the regions that make up the province, they have a multitude of products cultivated from the land and the sea, reared or produced by a large group of farmers, cattle breeders and producers, who, combining tradition and innovation, are fully aware of both quality and respect for the environment.

Sabor a Málaga comprises a very large pantry in the province, which can offer an immense range of flavours, aromas and colours throughout the year:

Wines (traditional and modern), extra virgin olive oils, Aloreña olives, hams, cooked meats and meats (particularly suckling goat), cheeses, fruits (loquats, cherries, Periana peaches, Ronda pears, apricots, plums, pears, strawberries, raspberries…), citrus fruits, Malaga raisins, dried fruit and nuts, subtropical fruits such as avocados and mangoes, honey, organic farming products, fish and seafood (fried fish from Malaga)… they make up an endless list of products that give rise to cuisine of excellence to be enjoyed in any corner of our province.

A promotional brand for Malaga’s agri-food products created by Malaga Provincial Council.


The great celebration of Spanish grilling. The X San Sebastian Gastronomika – Euskadi Basque Country National Grill Competition will once again not only be mapping out the best meat and the best grill chefs in the country, but will also be the vibrant meeting point for all meat lovers, and one of the most dynamic culinary events on the current gastronomic scene.

The competition take place in a huge tasting sesión, with a profesional jury and a popular jury, made up of all the people attending the event, along with a professional jury, who will be judging the meat, cooking technique, texture and flavour.

The competition is awarding two prizes in one: for the best grill chef and the best meat.

X National Grill Competition Prize award

X National Grill Competition Prize award