11.10
2023

Gastronomika is consolidated as "the chefs' congress" at the best event in its 25-year history

San Sebastián Gastronomika-Euskadi Basque Country closed down its best congress yet in 25 years, not so much in view of the record attendance or the quality of the programme and the chefs involved, but most of all for the positive attitude over the three days. An emotional and very special event signifying a return to the foundational spirit, the spirit of the chefs' congress, where everyone wants to be and get involved.

From the Amazon to the Mediterranean ... with a stopover in the Basque Country

Ricard Camarena and Alex Atala put the finishing touch to the 25th San Sebastián Gastronomika with a creative Jam Session of local produce.

Leonor Espinosa, her commitment and her soul

The Colombian chef touches on the main aspects of her Funleo foundation, and underlines the importance of passion over technique

Cuisine based on the hyperseasonality of nature

Chef Matthew Lightner reconnected with his vocation in the valleys of Oregon, combining creativity with biology and climate activism

10.10
2023

Gastronomika shows the power of gastronomy as a lever for social change

A day with a full house, which paid tribute to Zuberoa throughout the entire day and placed value on the commitment of José Andrés or Rasmus Munk. Ángel León surprises us once again with a sea bean which will be on the menu at the restaurant in Cadiz next year.

Narisawa, the chef who changed the way of understanding cuisine in Japan

Obsessed by sustainability and the natural environment, his dishes are inspired on the seasons of the year

José Andrés: The Trojan horses of a storyteller

Chef José Andrés has revolutionised the auditorium in Gastronomika reviewing the keys to his prolific career, moved by passion and social action

Munk's butterflies hit the Kursaal

The Danish chef talks about art, social conscience and research to win over an Auditorium full of applause

Yamamoto: “Umami is enriched by the influence of other kinds of cuisine”

Critic Masuhiro Yamamoto bases his work on the discovery of new talent, and he favours modern Japanese cookery that has overcome the clichés

09.10
2023

The history of cuisine conspires in Gastronomika to outline the future of gastronomy

The first day of the 25th anniversary edition of the San Sebastian Gastronomika - Euskadi Basque Country has been full of history and emotion but also of future. The doyen of gastronomy congresses has demonstrated that shared experience and knowledge throughout these 25 years have set a solid foundation for building the cuisine of the future. And witness to this in the Kursaal has been the generation of chefs who changed the history of cuisine.

Nature takes over Azurmendi

Eneko Atxa explains how he is engaged in a project which fuses his three-star Michelin restaurant with its surrounding environment.

Albert Adrià: “Everything fits into our NON-philosophy”

Albert Adrià returns to present his concept in Enigma once again in San Sebastián Gastronomika, where priority is given to the product and to the style of having no style.

René Redzepi and Noma: Shutdown or reconstruction?

The great Danish genius took a look at the past and also explained what the search for longevity means to him.

The Mediterranean prawn in the hands of three experts

NEWS

News

Rasmus Munk, Leonor Espinosa and Matthew Lightner in the 25th anniversary line-up

We have a very special event planned this year: the 25th anniversary of San Sebastian Gastronomika Euskadi Basque Country. This happy circumstance calls for a look back at all the achievements over a period that has been as long as it has been intense.