San Sebastián Gastronomika

Its 16th edition was held in 2014, and it is undoubtedly one of the most important fine cuisine congresses in the world. Organised into four sections -‘Ponentes Alta, ‘Activities Off’, ‘Market’ and ‘Popular’- the organisation seeks to generate an engaging meeting between attendees and speakers, almost always chefs who explain their techniques in public exhibitions.

Listing the chefs who have participated would be impossible but the following must be mentioned: Martín Berasategui, Eneko Atxa, Josean Alija, Hilario Arbelaitz, Andoni Luis Aduriz and Arzak, Joan and Josep Roca, Ángel León, Quique Dacosta, Jordi Cruz, Gastón Acurio, Heston Blumenthal, Massimo Bottura, Carlo Cracco, Michel Troisgros, Alain Sanderens or Michael Brass.

The ‘Activities Off section includes competitions related to different products, such as wine, ham or roasts. ‘Market, on the other hand, is the  chapter related to the stands, generally from cutting edge industries to the different trademarks which exhibit their products and offer tastings. ‘Popular offers activities aimed at the general public with tastings and demonstrations of typical culinary techniques from the invited country.

The strength here is the combination of the past, present and future of cuisine. The most traditional dishes are not at odds with imagination and the most classical products, such as croquettes or potato omelettes, may be presented and prepared with important variations in their sensorial properties.

The Basque Administration and particularly the Basque Culinary Center, which offers classes on food and gastronomy, are its main sponsors. Diverse commercial firms can be added to them, making this event a true culinary event that goes beyond our borders.

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