From south to south

Najat Kaanache-Nur (Fez, Marruecos)

The amazing and successful Basque-Moroccan chef (born in Orio), who has turned her restaurant in the Medina of Fez into a world gastronomic destination, will, from the intelligence gleaned from Grant Achatz, Thomas Keller and Ferran Adrià, explain how Moroccan (and Andalusian) cuisine has evolved without betraying ancestral traditions or the environment. A unique class.


Gastronomic journey of historic Hungary (peoples, raw materials, technologies)

The workshop’s program is based on a journey of taste, raw materials and technology. It is a gastronomic journey that shows through the history of Hungary what peoples the country has met, what raw materials and technologies have been taken over, from the Conquest to the present. Non-geographically defined gastronomic travel and exploration. Just as Magellan encountered many different cultures during his travels, so did the Hungarian people. We would introduce Hungarian gastronomy in 5-6 steps: Conquest, Renaissance, Ottoman rule, Habsburg Empire, aristocracy and modern times. Magellan is personified by Hungarian gastronomy and the aim is to project Hungarian history on the materials, flavors and technology.


2nd National Potato Salad Championship – San Miguel Prize award

2nd National Potato Salad Championship – San Miguel Prize award


Wines of Tenerife

“The Atlantic, which surrounds Tenerife, together with the volcanic nature of its origins, are the elements that have shaped the existing reality from which these unique, historical wines have emerged.

With this activity, the wines of Tenerife, courtesy of the island’s regulatory councils and the Cabildo de Tenerife (Island Council of Tenerife), will offer an interesting journey through the current reality of the island’s wine scene, which is marked by the diversity and richness of the different wine regions.

The Canary Islands – the so-called wine islands – and Tenerife in particular, are a varietal reserve, where a great variety of vines, which have survived in this unique, diverse and extreme ecosystem to this day, are cultivated in the island’s volcanic soil and, enhanced by a dynamic sector, have turned Tenerife into an emerging wine region, with unique and highly original wines.

This unique tasting will, in 8 preparations, offer the essence and current reality of the wine sector in Tenerife, the staging of which will be blended with products from the island, provided by Tenerife Gastro Experience.”


Dastatzen: Discovering the Latxo, a high quality basque suckling lamb

Dastatzen is a renowned company from Gipuzkoa that specialises in high quality meat. With the “know-how” of 4 generations dedicated to meat and innovation as a principle, beyond their speciality in beef, on this occasion we will learn about the high quality of latxo suckling lambs, providing clear support to local produce.

As a result of a collaboration agreement with Basque shepherds, Dastatzen will market their latxo suckling lambs, a treasure yet to be discovered, as it is still barely known. Dastatzen’s challenge is to enhance the flavour and tenderness of a lamb that has been raised in the mountains of the Basque Country and naturally fed only with their mother’s milk.

At San Sebastian Gastronomika, Datatzen’s product development team and an expert chef will present the excellent qualities of the latxo suckling lamb and its possibilities for grilling, as a result of which it is sure to be one of the star products in restaurants and homes, particularly next Christmas.


The Specialists

Winterhalter brings two different ways of using spices: Pedrito Sánchez (Bagá) and Dani Carnero (Kaleja). A tour through their cuisine conducted by master picolier Marcos Reguera.

Winterhalter is well aware of the importance of the washing quality in order to enjoy a feast for the senses, just like the one Pedrito and Dani will bring to the table.

As a specialist in the matter, you’ll be able to verify perfection and the way of obtaining excellent results.


Fina Puigdevall in her landscape

Fina Puigdevall does not interpret her landscape. She is her landscape. Completely integrated into the shady flavours of La Garrotxa, between fields, mountains, forests and volcanoes, she has made her region her life and her life her region. Her cuisine, in perfect harmony with the rich nature that surrounds it and that even forms part of the restaurant, is the hyperrealistic and at the same time dreamlike image of ancestral flavours, of atavistic sensations, but imagined from contemporary colours and subtleties. A cuisine that travels through the landscape putting it at the forefront.

S.Pellegrino and Acqua Panna, , true to their commitment to haute cuisine, continue to study the role of mineral water in today’s cuisine. As has become customary, they will carry out a water tasting that will take place within the context of the activities of San Sebastian Gastronomika 2019, together with the dishes presented by Fina Puigdevall, chef of the restaurant Les Cols (Olot, Gerona), recognised by the Michelin Guide with two stars. Each recipe will be harmoniously accompanied by S.Pellegrino, Acqua Panna and a choice of wines and cavas selected by the President of the Spanish Sommelier Academy, Juan Muñoz, who will lead the tasting.


Being digital is no longer an option.

Do you still think that a notebook to write down your bookings is your best ally? If the answer is YES, we’re sorry, but you are throwing your customers away. A notebook leads to chaos in your dining room, to losing customer information, to the dreaded overbooking… Is it worth it?

Digitisation is here to stay, so use it! On October 8, we will give you the keys to leaving the past behind and making the most of digitisation. Optimise your services, organise your dining room, attract new customers, manage your bookings efficiently, multiply your visibility on the Internet, increase your profitability, manage your online reputation… all thanks to digital tools. We will tell you how to do it!

Seat reservations are not allowed. Open entry until filled to capacity.


From the fields to the kitchen

Mr. Doat, a producer of duck foie gras for the company Rougié in the department of Gers, and chef Vivien Durand, who has a Michelin star for his restaurant Le Prince Noir in Lormont (Bordeaux), met through one of their common areas, Rougié fresh duck foie gras.

The founding principles of Rougié, a company established in 1875, are in preparing products of the highest quality. Their foie gras is served today at the most prestigious tables in the world.

From the fields to the kitchen, from the farm to the oven or grill, the 2 men work with the same objectives: passion for their work, respect for animals and products, a desire to transmit their passion.

We will bring our commitment to quality, our passion for our producers and chefs to the San Sebastian Gastronomika international congress.

Seat reservations are not allowed. Open entry until filled to capacity.


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.