This is the most exclusive format at the congress. Complete close-up classes for only ten people, unique personal workshops that are run by the chefs on the Technical committee and some of the best guest chefs.

Monday, October 7th

15.00-16.00h. Cooking with… Begoña Rodrigo (€80)

Wednesday, October 9th

10.00-11.00h. Cooking with… Pedro Subijana (€80)


Monographic cookery workshops for only 40 pleople, with the most renowned chefs in the congress programme. A unique opportunity to learn the very latest techniques and concepts in 2019 in a live session.

Spanish and international chefs in the programme.

Monday, October 7th

15.00-16.00h: Private cooking with Carolina Bazán (€50)

Tuesday, October 8th

15.00-16.00h: Private cooking session with Najat Kaanache-Nur (€50)


The congress is committed to healthy food for children and youngsters. With this philosophy for the present and the future, San Sebastian Gastronomika – Euskadi Basque Country in collaboration with Euro-Toques is scheduling a special presentation for schoolchildren from Gipuzkoa. In a format that is highly entertaining but educational, spectacular and participative at the same time, they will be showing live, that it is possible for food to be enjoyable and healthy.


D’Tapas COVAP Pasión Ibérica is a culinary competition that is being held for the 4th time this year, with a commitment to linking Iberian pork to the world of modern cookery. The search for harmony between contemporary cuisine and the endless uses of Iberian pork will be the starting point for this competition aimed at professional believers in the flavor of COVAP products.

The challenge is to create a snack featuring D.O. Pedroches COVAP 100% top-quality acorn-fed ham or any item from the selection of COVAP 100% Iberian pork products.

Three finalists: They will compete in the grand final at San Sebastian’s gastronomic week where only one of them will win the award.


A wide-ranging varied programme of activities to discover, enjoy and taste the most select products.

The workshops and activities will be held during all the days of the event, and must be purchased separately.

Monday, October 7th

17.00-18.00h: Tierra de Campos pigeon breast with its rillettes (free)

19.00-20.00h: From Pigafetta to Elkano: through time with Lorenzo Cogo (free)

Tuesday, October 8th

11.30-12.30: The Specialists (free)

13.30-14.30h: From the fields to the kitchen (free)

14.00-15.00h: Dastatzen: Discovering the Latxo, a high quality basque suckling lamb (€40)

14.30-16.30h: Fina Puigdevall in her landscape (€70)

17.00-18.00h: Gastronomic journey of historic Hungary (peoples, raw materials, technologies) (free)

17.00-18.00h: Being digital is no longer an option (free)

18.00-19.00h: Lab Jamada. Researching the dna of cuisine from Burgos (€40)

Wednesday, October 9th

10.30-12.00h: Cádiz navigated through Jerez (free)

12.00-13.00h: Sabor a Málaga (€40)

14.00-15.30h: The maturation and other secrets of Balfegó bluefin tuna (€40)

14.30-15.30h: Application of Protected Designation of Origins (PDOs) and Protected Geographical Indications (PGIs) in the province of Badajoz for the world of tapas (€40)


An exclusive high-energy programme devoted to the world of wine, with special national and international tasting sessions run by the great “gurus” of wine stewardship and oenology.

The tasting sessions will be held during all the days of the event, and must be purchased separately.

Monday, October 7th

11.30-12.30h: Vertical tasting from Jean Leon Vinya La Scala run by por Roser Catasús and Sergi Castro (€40)

13.30-15.00h: Food and Wines of Hungary: Personally! (€40)

16.00-17.30h: 100 years at the top of cava. A tour through the treasures of Juvé & Camps (€40)

18.30-19.30h: Ribera del Duero, a new era (€40)

Tuesday, October 8th

11.30-13.00h: Wines of Tenerife (€40)

Wednesday, October 9th

12.00-13.00h: Sparkling wines from Bodegas Bilbainas since 1913 (€40)


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.

D´Tapas COVAP Pasión Ibérica 2019 prize award

D´Tapas COVAP Pasión Ibérica 2019 prize award