The white Ribera

The Ribera del Duero is setting a historic milestone: the first Designation-of- Origin white wines.

In order to enhance and safeguard the Albillo Mayor variety, a historic variety that up to now was used to complement reds and rosé wines, it has been made possible to produce white wines with a seventy-five percent minimum of this grape. Professionals say that Albillo Mayor “has a Castilian character”: on first taste it can be sober, coarse and rough, but it is versatile and has a unique potential, and it is made to last. The people who are now preparing these first Ribera del Duero whites say that working on the Albillo Mayor is to accept risk, to make sacrifices, to be bold and inquisitive, to want to go further and not be afraid of failure. International critics have already surrendered to its charms.

From Pigafetta to Elkano: through time with Lorenzo Cogo

Who is Antonio Pigafetta? He was the journey partner of Elkano and only thanks to him after 500 years we know the historic adventure and the amazing trip around the world of the captain Fernando Magellano. He was from my city, Vicenza, a beautiful place near Venice. When he returned back in town he brough the spices and changed the future of our cuisine, the main exaple is the Sopressa.
At that time the spices were the most precious thing in the world but  nowadays what is the most precious thing? What is changed? Today nothing is more important that the TIME.

We are going to talk about the importance of the time in the culinary world and how El Coq restaurant acted to give it the right attention.


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.

Josper, 50 years dominating grills

San Sebastian Gastronomika-Euskadi Basque Country 2019 would like to celebrate the 50th Anniversary of a brand that has changed the world of cooking over embers and smoke. Josper, with its innovative wood-fired ovens, has contributed to providing excellence to grills in the best kitchens around the world. A symbol of quality, 50 years later, Josper is today a must for the best chefs.


Colloquium on the future of young people in the restaurant business: opening of the event with a round table discussion on the future of young people in the restaurant business. Afterwards, awards will be presented in the categories of COOKING, PASTRY CHEF, WAITING, SOMMELIER, MANAGEMENT, TEACHING and COMMUNICATION. In addition, special awards will be presented for LIFETIME ACHIEVEMENT and PROMOTING THE PROFILE OF WOMEN in the restaurant business. There will also be an official presentation of jackets to the new members of JRE-Jeunes Restaurateurs 2019 España. To conclude the event, a gift and recognition will be given to two great iconic stars of the living room and kitchen, Juan Mari Arzak and Jose Monje.

San Sebastian Gastronomika celebrates Hotel and Catering Day with Makro

Hotel and Catering Day pays tribute to all hoteliers, caterers and restaurateurs and is held every second Tuesday in October.

It is a day on which Makro would like to thank hoteliers, caterers and restaurateurs for all the passion, commitment and motivation with which they work.  It is the perfect opportunity to thank them for everything they provide us with every day with their business.

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.


Chef for a day

11.30-12.00: Sergio Humada,
Rte. Txintxardin (Lasarte-Oria)



12.00-12.30: Ly Leap,
Rte. Indochine (Barcelona)

12.30-13.00: Pablo Loureiro,
Rte. Casa Urola (San Sebastián)

13.00-13.30: JP Anglo,
Rte. Sarsa (Manila, Filipinas)

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.

Chilean tradition... with a French touch

Carolina Bazán-Ambrosía (Santiago, Chile)

Named Best Female Chef in Latin America a few weeks ago by 50 Best Restaurants, Carolina will show unknown Chilean culinary traditions interpreted with a touch of French taste in a small group, in a class that combines authentic flavours with the strong tendency of French bases as a “liaison”.