20 years of San Sebastian Gastronomika

Two decades ago the way of understanding and showing the world gastronomic activity changed radically with the foray into the San Sebastián Gastronomika event scene.

This year it returns with an incredible program of activities that will take place at the Kursaal Conference Center in the Guipuzcoan city, on October 8,9, 10 and XNUMX.

Again, as in previous editions of San Sebastián Gastronomika, the chefs will be the center of attention of the event, some already masters of many disciples who little by little are taking names in the national culinary panorama.

Chef, Master or Cooks with capital letters are and will be the main protagonists of that revolution that began twenty years ago, with a place as an operating room that continues to be today the best place to taste culinary creations, the restaurant.

This congress is not only a sample of the know-how of the masters of the kitchen, it is already an authentic global experience for all lovers of gastronomy.

The program of the twentieth edition of the gastronomic Contest

There will be a special tribute to the great chefs and their work as ambassadors of contemporary Spanish gastronomy around the world.

With the motto of “Revolution without limit”, Chefs Juan Mari Arzak, 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 will give their master classes o Pedro and Marcos Morán, with different presentation formats in each of the presentations in which they participate.

Veterans and novices in the same poster to be able to unite the best talent with the great transgressive force towards new culinary trends, which the latest arrivals to this “particular Olympus” of cooks work to perfection.

If there is something left over in the program, they are stars, but surely what these, those of its restaurants, will perfectly illuminate the future heirs of those international awards in the figures of the current culinary avant-garde, such as Diego Guerrero, Iván Domínguez, Juan Carlos and Jonathan Padrón, Pablo González, Víctor Martín, Maria José San Román, Mari Carmen Vélez, Arnau Bosch, Óscar García, Xanti Elías or Yolanda León.

The success of individual presentations is complemented by the pleasant demonstrations and joint talks will be repeated again, giving way in this edition to multiple formats:

• Trio of Chefs, by the Sandoval brothers
• Historical kitchens with Albert Raurich, Paco Morales and Miguel Ángel Mayor,
• Levantine Cuisine with Kiko Moya, Alberto Ferruz and Ricard Camarena.

The Sustainable Plan, begins to be a trunk branch of the congress that increasingly links its contents with a greater presence, a trend that comes with overtones of necessity, with a future linked to the past and a future linked to the present.

We will also have leading international swords in the figures of the Italian Chef Matías Perdomo, the French Chef Paul Pairet and the Japanese Chef Yoshihiro Narisawa, who together with our culinary ambassador in America, José Andrés will show us the evolution of world gastronomy.

We leave you here linked the complete program of the event, on the website of San Sebastián Gastronomika.