San Sebastian Gastronomika – Euskadi Basque Country is increasing the number of group presentations in order to gain more knowledge and contrast ideas.

Regional cuisine, historical cuisine, debates on products and sustainability. Up to 22 Michelin stars will share the stage for different themed talks.

Among others, the brothers Rafael, Diego and Mario Sandoval will give a presentation together for the first time to portray the three branches of the Coque realm.

An exchange of opinions, with coinciding or divergent viewpoints, will take place on the stage on the same theme. In this, its anniversary year, San Sebastian Gastronomika – Euskadi Basque Country wants to enhance the programme and is showcasing group presentations to energise speeches and broaden knowledge. Over the three days of the congress (from October 8 to 10), up to seven group presentations have been scheduled, as well as the Horeca Speakers session and the duel between chefs and critics, the round table that will analyse the reasons for the gastronomic revolution and which will feature the participation of José Carlos Capel, Rafael García Santos, Benjamín Lana, Quique Dacosta and Joan Roca. Between them all, and always cooking, Gastronomika will have 22 Michelin stars on stage in a contrast of brilliance and ideas.

Plurality of regional voices

The crossover of arguments and different views on a topic will revolve around different themes, trends and motives that the speakers will highlight. Three of them will focus on a region in the Peninsula, transporting its gastronomy to San Sebastian through its best hosts. This is certainly true of the presentations entitled “Approaches to contemporary eastern Spanish cuisine” featuring the only two Michelin-starred chefs in the Valencian Community, Kiko Moya (L’Escaleta**, Cocentaina) and Alberto Ferruz (BonAmb**, Jávea) and Ricard Camarena (Ricard Camarena*, Valencia), and “New playful notes for contemporary Galician cuisine”, hosted by Pepe Solla (Solla*, San Salvador de Poio) and Javier Olleros (Culler de Pau*, O Grove).

Also focusing on regional cuisine is another three-man presentation that will talk about “Historical cuisine”, cooking at those restaurants that have opted to study and revise past regional recipes in order to update them, which is what Albert Raurich (Dos Pebrots, Barcelona), Paco Morales (Noor*, Córdoba) and Miguel Angel Mayor (Sucede*, Valencia) do. Likewise, the geographical and group talks will focus their interest on Asturias and, specifically, on two small towns that talk to the world as equals. Nacho Manzano (Casa Marcial**, Arriondas) and Marcos and Pedro Morán, father and son (Casa Gerardo*, Prendes), will share products and ideas in a cooking show entitled “Asturias, from tradition to creative infinity”.

Lamb, desserts and international gastronomic sustainability

Another of the group presentations will focus on lamb, a common product which, although it has lost a bit of its gastronomic force, is now coming back into use. Miguel Ángel de la Cruz (La Botica de Matapozuelos*, Valladolid), Xanty Elías (Acánthum*, Huelva) and Firo Vazquez (El Olivar, Moratalla, Murcia) will cook and discuss the possibilities of new lamb and mutton cuts. Also focusing on one theme (in this case, restaurant desserts), two well-known restaurateurs – Jordi Butrón (Essence by Espai Sucre, Barcelona) and Francis Paniego (El Portal de Echaurren**, Ezcaray, La Rioja) – will explain their applied creative methods, two ways of highlighting one of the most differentiating elements of contemporary Spanish cuisine.

Finally, the commitment to contrasting opinions at San Sebastian Gastronomika will also feature the international presence, which will discuss sustainability together, one of the trends that the San Sebastian congress wants to emphasise. This will feature chefs who have dealt with diversity from different perspectives, such as Chele González (Gallery Vask, Manila, Filipinas), Rodolfo Guzmán (Boragó, #27 The World’s 50 Best Restaurants, Santiago de Chile, Chile), Rodrigo de la Calle (El invernadero*, Madrid) y Germán Martitegui (Tegui, #27 The World’s 50 Best Restaurants, Buenos Aires, Argentina).

The three Sandovals together for the first time on a stage

Also in a group presentation for the very first time, the Sandoval brothers (Rafael, Diego and Mario Sandoval) will explain the overall experience of their new restaurant Coque**, which they set up last year in Madrid. Eduard Xatruch and Oriol Castro (Disfrutar**, Barcelona) will also complement each other as they transfer their work onto the stage of the Kursaal, as will María José San Román (Monastrell*, Alicante) and Mari Carmen Vélez (La Sirena, Petrel) to talk about rices 3.0, compare viewpoints, expand horizons and supplement information. San Sebastian Gastronomika – Euskadi Basque Country is committed to growing on its 20th anniversary, on the anniversary of the Spanish gastronomic revolution.

San Sebastian Gastronomika 2018. The start of the revolution

The revolution in contemporary gastronomy that has changed the world began twenty years ago in San Sebastian, the beginnings of a culinary mythology, based on freedom and a borderless perspective that not only turned the cooking of the time upside down, but also transformed gastronomy into a global experience. 20 years ago a congress was born that supported and encouraged it. Therefore, to combine the celebrations, San Sebastian Gastronomika 2018 will mark the 20th anniversary of the gastronomic congress in the Gipuzkoan capital from October 8 to 10 and offer a programme to pay tribute to the chefs and the know-how that they presented to the world, and to those who followed on after them at the forefront worldwide.

To this end, it will feature a line-up of the leading characters of this revolution (Martín Berasategui, Pedro Subijana, Andoni Luis Aduriz, Hilario Arbelaitz, Eneko Atxa, Josean Alija, Joan Roca, Carme Ruscalleda, Quique Dacosta, Ángel León, Paco Pérez, Dani García, Nacho Manzano and Pedro and Marcos Morán) all in performance formats that have never been seen before, many of them presenting their outstanding disciples for the first time in a generational handover show. The old stars will be accompanied by those who have succeeded them in their success, such as Diego Guerrero, Paco Morales, Miguel Ángel Mayor, Maria José San Román, Kiko Moya, Alberto Ferruz, Ricard Camarena, Xanti Elías and Yolanda León.

The future is sustainable and international

The future linked to the past and to the present of sustainability, one of the trends that the congress in San Sebastian also wants to highlight. Germán Martitegui, Rodrigo de la Calle, Rodolfo Guzmán and Chele González, will talk about this, together with an international figure, the Peruvian, Virgilio Martínez. The Italian Matías Perdomo and José Andrés, the great Spanish icon in America, also a child of the gastronomic revolution that this country underwent, will come to San Sebastián from beyond the Iberian Peninsula. To conclude, Frenchman Paul Pairet (Ultraviolet, Shaghai) and the Japanese Yoshihiro Narisawa (Narisawa, Tokyo) will demonstrate the evolution of world gastronomy like few others.