“The movement lives on in the younger generations”

Pedro Subijana is one of the key figures in the birth of the New Basque Cuisine. Fifty years later, at the age of 77, he remains at the helm of Akelarre, and in his legendary restaurant he reflects on those early years when everything came about spontaneously yet with determination

“The greatest value of the New Basque Cuisine was the creation of a collective culinary intelligence”

Benjamín Lana points out that during a difficult period in the Basque Country, everything changed in the kitchens, “where the good people were and those who got along best.” For this reason, he praises “the strength of the team” as the most distinctive feature of a generation that will be honored at San Sebastian Gastronomika

Obsession, memory and flavour: cuisine that connects tradition and the future

Olivi (Ursurbil) and Discarlux won the "Best Barbecue Championship in History"

Sharing ancestral culinary knowledge

Thalía Barrios has elevated the cuisine of her remote home in Oaxaca to an art form that she is determined to share with the rest of the world

Japanese charcoal dishes inspired by Basque cuisine

At Gastronomika, Katsuhito Inoue showcased his approach to slow cooking and the 72 seasons, reinterpreting curd, pilpil and steak with peppers

Simplifying through innovation: that's the essence of Troisgros' fun dining

A fourth-generation chef from a family with a tradition of innovation, he is committed to making haute cuisine more relaxed and enjoyable

Aitor Zabala: “I will definitely return to Spain at some point, but I don't know what my plans are yet”

Having been awarded three Michelin stars this year for his second Somni restaurant in Los Angeles, Aitor Zabala reflects on a career that has taken him far from home, but which will bring him back sooner or later

The joys and sacrifices of being a great chef

Elena Arzak and Nieves Barragán cook for each other and confess their love for a profession with more upsides than downsides

Elkano Txiki was proclaimed the 2025 temple of Russian salad at Gastronomika

The bar of the iconic Getaria restaurant has won a championship for the first time in the province of Gipuzkoa

Authenticity as a recipe: from the Cantabrian Sea to Rio.A Journey to the Soul of Flavour

Gastronomika is seeking a chef for its new restaurant in San Juan

“Explain as much as possible with as little as possible.” Albert Adrià demonstrates the power of sauces.

The chef at Enigma showcases some of his liquid creations, which are the undisputed stars of many of his dishes

Cuisine that respects time and rhythm

The Tavern Forum discusses the profession of tavern owner, the role of taverns in the 21st century, and the diversity of business models

‘The real fire starts when the flames are extinguished’

The Gastronomika stage has reignited the heated debate on summer fires and their tragic consequences in rural areas

Cooking up memories: three approaches to the region

Disfrutar's masterclass never disappoints!

Viviana Varese's aristocratic cuisine