Professionals in the sector can now apply for free accreditation to visit the fair held in parallel to the San Sebastian Gastronomika – Euskadi Basque Country congress, from October 8 to 10.


5.000 m2 of exhibition space will bring together exhibitors of more than 150 leading brands from the food, gastronomy, hotel and catering sectors.



San Sebastian Gastronomika-Euskadi Basque Country has opened the registration period for professionals from the food, gastronomy, hotel and catering sectors to obtain their accreditation to visit the fair that accompanies the congress every year. From October 8 to 10, professionals will have access to 5,000 m2 of exhibition space that brings together exhibitors of more than 150 leading brands from the sector


With 100% coverage of the exhibition space, the best products represented and the most innovative presentations, the San Sebastian Gastronomika fair has become one of the most important meeting and business points in the sector. Iberian cured meats, dairy products, wine, preserves, coffee, beers, oil, fresh tuna and many other top-quality products and services will be widely represented at the fair, from Monday to Wednesday from 10 am to 8 pm (Wednesday October 10, until 7 pm).


This year, during San Sebastian Gastronomika-Euskadi Basque Country, if you have the corresponding professional accreditation, you will be able to enjoy a series of complementary activities at the fair. Valladolid will begin with a selection of the best tapas from its best bars, the Basque Culinary Center will have a dining room in the centre of the event, and traditional cuisine will be presented by Jakitea. Likewise, at the San Sebastian Gastronomika grill house, you will have the opportunity to taste the Idiazabal cheese that won the 45th Shepherd’s Cheese Competition using raw milk from Latxa or Carranzana sheep A competition was held last week in the Gipuzkoan town of Ordizia, where half of the winning cheese was purchased for 8,750 euros by San Sebastian Gastronomika, to be used in the many tasting activities at the congress.


Professionals wishing to attend the San Sebastian Gastronomika-Euskadi Basque fair must apply for accreditation online via the following link:


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.