Sosa Ingredients continues to innovate at the service of the Gastronomy

Sosa Ingredients presenta en SSG18 la nueva gamma de fruta verde en almíbar, junto con las nuevas familias de productos liofilizados, entre otros la familia de algas y la de cítricos.

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.

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.

Avant-garde synthesis of Asturias and the Cantabrian Sea

Nacho Manzano is a daring explorer of the Asturian lands and seas. With a rare intuition and a natural talent for extracting all of the nuances of freshness and immediacy from them, he has managed to propel his landscape to new heights of sophisticated complexity. The menu he is proposing for SSG 18 is the panoramic expression of it all.

Lunch run by Nacho Manzano, pairings run by Juan Muñoz with S.Pellegrino and Acqua Panna and a selection of wines and cavas   

Cooking with Chele González: Incredible, little-known Philippine cuisine.

Gallery by Chele Restaurant (Manila, Filipinas)

Chele, who trained at Mugaritz, has not only travelled, explored and brought back products and traditional Philippine cuisine, from the indigenous to the colonial, but also, with this collection of riches, which is the fruit of years of research in the field, and with his keenly contemporary mind, has propelled it to the forefront with exotic preparations that reveal unparalleled creative landscapes that have made it the best restaurant in the Philippines and allowed to get into the 50 Best in Asia.

Matías Perdomo´s private cooking session: Contraste and its geographical roots.

Contraste Restaurant (Milán, Italia)

Of Uruguayan origin, this talented chef astonished all of Italy with his highly creative work from a “casual” perspective at Al Pont de Ferr in Milan. His new Michelin-starred restaurant Contraste, in the same city, abounds with the same restless, brazen vision, but on a relentless level of staging. His dishes are a reinterpretation of Milanese and Italian cuisine and an open nod to South America, always with a creativity that amazes with its harmonious boldness and its technical perfection touched with emotion.


Wine tasting run by Agustín Santolaya, general manager of Roda. Wine tasting run by Agustín Santolaya, general manager of Roda.
– 1999. Start of the congress. The start of the revolution
Tasting of Roda I 1999, the year of great Rioja frost, the revolution in grape prices

– 2002 and 2003. The boost given by Ferran Adrià to the event.
Tasting comparing RODA I 2002/2003 The Atlantic (2002 / San Sebastián Gastronomika) meets the Mediterranean (2003/ Ferran Adrià)

– 2008. The emergence of new Nordic cuisine with René Redzepi.
Tasting of Roda 2008, the vintage of Nordic cold in La Rioja

– 2009. OFF. The launch of wine at the congress as an essential aspect.
Tasting of CORIMBO I 2009, the launch of Roda at La Ribera del Duero, the first CORIMBO I

– 2010. New York, New York
Tasting of CORIMBO I 2010, Decanter World Wine Awards Best in Show with Spanish red varieties.

– 2013. 25th anniversary of Bodegas Roda and its legendary tasting at the Kursaal Conference Centre.
Wine tasting of the 2017 vintage, which is vintage number 25 for RODA.

Encounter on the palate Winterhalter

Winterhalter Ibérica is organising an “Encounter on the palate” during San Sebastián Gastronomika (SSG) 2018.  During the event, you will be able to enjoy a masterful wine tasting of “Jerez-Xéréz-Sherry” Designation of Origin wines given by José Ferrer Morató, the ambassador of Jerez Wines for Gastronomy. The wine tasting will be paired with a tasting of 100% Iberian acorn-fed ham from La Dehesa de los Monteros.

At this exclusive event, a selection of different types of wines from Jerez will be paired with different cuts of ham from 100% Iberian pigs reared in the Valle del Genal (Serranía de Ronda, Malaga), all explained in detail by José Ferrer and José Simón, the commercial director of La Dehesa de los Monteros.

“The Great Aquanaria Atlantic Sea Bass by Yugo the Bunker”

Julián Mármol, chef of the restaurant and private Japanese cooking club Yugo The Bunker in Madrid, presents his concept in which the raw material is preserved and prepared in the most Japanese style, seeking perfection and excellence in each dish to provoke unique sensations.