Journalists José Carlos Capel, Rafael García Santos and Benjamín Lana, and chefs Quique Dacosta and Joan Roca will share the stage at San Sebastian Gastronomika – Euskadi Basque Country to talk about the gastronomic revolution.

The San Sebastian Gastronomy Congress is celebrating its 20th anniversary this year. Two decades have also passed since the explosion of contemporary Spanish cuisine, which was a generator and great diffuser throughout the world. For this reason, San Sebastian Gastronomika – Euskadi Basque Country (from October 8 to 10) has scheduled an extraordinary get-together to make sense of the revolution that transformed the global gastronomic scene.

On Tuesday October 9, the journalists José Carlos Capel, Rafael García Santos and Benjamín Lana and chefs Quique Dacosta (Quique Dacosta, Dènia) and Joan Roca (El Celler de Can Roca, Girona) will share the stage at a unique round table discussion. Entitled “The evolution of avant-garde cuisine”, the presentation will analyse the rise of gastronomy in Spain in recent years, mapping out its beginnings and current state, and projecting its possible future direction, with the ideas and opinions of all of them.

It is a presentation between tastings that will feature some of the stars of the revolution, both in the kitchen and in raising awareness and disseminating what was happening. Rafael García Santos and José Carlos Capel, among others, served as an impetus from the media so that the now three Michelin-starred Joan Roca and Quique Dacosta and others could bring about the revolution. Their opinions and views will be seen at San Sebastian Gastronomika. A duel between chefs and critics. A joint debate between protagonists. A unique debate.

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 San Sebastian from 8 to 10 October 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, and in addition to the  joint dialogue between chefs and journalists, San Sebastian Gastronomika 18 will present a line-up featuring 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.