5 – 7 October 2026
From legacy to the future
San Sebastián Gastronomika Euskadi Basque Country has concluded its 28th edition after three intense days in which the international culinary world once again gathered in San Sebastián to celebrate half a century of New Basque Cuisine and, at the same time, to explore where cuisine is headed in the coming decades under the guidance of a new generation of chefs with the launch of the Off Gastronomika initiative. This anniversary has demonstrated that that revolution is still alive, but also that its main legacy is not a specific way of cooking, but rather an approach to gastronomy.
NEWS
The latest in Gastronomika
News
La Tropical Defends Its Title at the San Sebastian Gastronomika National Barbecue Championship
The restaurant from Murcia has been crowned champion for the second time—following its 2023 victory—with a txuleta from Trasacar
Agenda
Presentation
From a fishing port to a personal cuisine
Alexandre Couillon
Chef at La Marine*** (Noirmoutier-en-l’île, France)
Presentation
Terrae: home, wild produce and the future
Luis Alberto Lera
Chef at Lera* (Castroverde de Campos, Zamora, Spain)
Edorta Lamo
Chef at Arrea!* (Santa Cruz de Campezo, Álava, Spain)
Xune Andrade
Chef at Monte* (San Feliz, Asturias, Spain)
José Álvarez
Chef at La Costa* (El Ejido, Almería, Spain)
Josefina Rojo
Gran Canaria Wine Tasting Committee
Presentation
40 years of El Celler de Can Roca
Joan Roca
Chef at Celler de Can Roca*** (Girona)
Opening
Opening ceremony
Welcome to the 28th edition of San Sebastián Gastronomika Euskadi Basque Country.
Award
Pau Albornà i Torras Gastronomic Journalism Award to Anya von Bremzen
The Pau Albornà i Torras Prize for Gastronomic Journalism has been awarded to writer and food journalist Anya von Bremzen.
Award
Gueridón de Oro Award to Luis Gutiérrez
This year, Gastronomika’s prestigious Gueridón de Oro award, which recognises a distinguished career in the world of wine, will be presented to wine critic and writer Luis Gutiérrez.
Tribute
San Sebastian Gastronomika tribute to Martín Berasategui
This year, Gastronomika will pay tribute to Martín Berasategui, one of the most prominent figures in Basque and Spanish gastronomy. This is a particularly significant year, as it marks the 50^(th) anniversary of the New Basque Cuisine.
Round table
New Basque Cuisine: The spark that lit the fire
Pierre Gagnaire
Chef at Restaurant Pierre Gagnaire*** (Paris, France)
Gastón Acurio
Chef at Astrid & Gastón (Lima, Peru)
Michel Troisgros
Chef at Le Bois sans feuilles*** (Ouches, France)
Pedro Subijana
Chef at Akelarre*** (San Sebastian)
Hilario Arbelaitz
Former chef at Zuberoa (Oiartzun, Gipuzkoa, Spain)
Ramón Roteta
Former chef at Zeria (Hondarribia, Gipuzkoa, Spain)
Tatus Fombellida
Former Head Chef at Panier Fleuri* (San Sebastián, Spain)
Martín Berasategui
Chef at Martín Berasategui*** (Lasarte-Oria, Gipuzkoa, Spain)
Andoni Luis Aduriz
Chef at Mugaritz** (Errenteria, Spain)
José Carlos Capel
Gastronomic critic and President of Madrid Fusión
Francisco López Canis
Founder and Honorary President of the Gourmets Group
Presentation
Maturity as a creative driving force
Paco Roncero
Chef at Paco Roncero** (Madrid)
Presentation
How Martín Berasategui changed Tenerife, and how Tenerife changed Martín Berasategui
Erlantz Gorostiza
Chef at MB Abama** (Guía de Isora, Sta. Cruz de Tenerife)
Paolo Casagrande
Chef at Lasarte by Martín Berasategui*** (Barcelona, Spain)
David Beltrán & Joseba Lezama
Head chefs at Martín Berasategui*** (Lasarte, Spain)
Presentation
Wine, bread and honey: three ancient sources of sugar that humankind has learnt to transform into flavour, culture and civilisation
Guram Baghdoshvili
Chef at Chveni (Tbilisi, Georgia)
Presentation
Off Gastronomika: 50 years on, young talents set out the keys to the gastronomy of the future
Round table
The Basque anatomy of cod
Pablo Loureiro
Chef at Casa Urola (San Sebastian, Spain)
Javier Díaz
Chef at Restaurante Alhambra (Pamplona, Navarre)
Beñat Ormaetxea
Chef at Jauregibarria (Amorebieta, Bizkaia, Spain)
Jon Gil Zárate
Chef at Ahantz – Gastronomic Space (Ugao Miraballes)
Presentation
Haute cuisine and cod: tradition, decline, and the avant-garde
Josean Alija
Chef at Nerua* (Bilbao, Spain)
Presentation
The fish that connected the world
Mark Kurlansky
Writer and journalist (United States)
Round table
Authentic cod routes
Christopher Haatuft
Chef at Lysverket* (Bergen, Norway)
Vítor Adão
Chef at Plano (Lisboa, Portugal)
Daniel Canzian
Chef at Daniel Canzian Ristorante (Milano, Italy)
Omotoyosi Odusanwo
Chef at Ìtàn Kitchen (Lagos, Nigeria)
Eduard Gascons
Ex chef at Els Tinars* (Llagostera, Girona, Spain)
Presentation
The nostalgia of remembering the future
Andoni Luis Aduriz
Chef at Mugaritz** (Errenteria, Spain)
Round table
A tool or an ingredient? The knife in professional kitchens
Alatz Bilbao
Chef at Bakea* (Mungia, Bizkaia)
Hideki Matsuhisa
Chef at Koy Shunka* (Barcelona, Spain)
Nacho Cervantes García
Head of Communications at Arcos
Nieves Barragán
Chef at Sabor* (London, UK)
Presentation
From head to tail: Da Lucio’s method, exploring matter, time and the serving tray
Jacopo Ticchi
Chef at Da Lucio* (Rimini, Italy)
Presentation
Mirazur: 20 years of creativity in dialogue with nature
Mauro Colagreco
Chef at Mirazur*** (Menton, Alpes-Maritimes, France)
Award
Food and Wines from Spain Award Ceremony
This award recognises the efforts of individuals who are dedicated to promoting Spanish food and drink abroad.
Award
9th National Russian Salad Championship Award Ceremony
This is the ninth National Russian Salad Championship, and the ‘Champion of Champions’ will be crowned in 2026.
Presentation
Vegetable garums
Juan Azorín
Chef at Estirpe (Yecla, Murcia, España)
Presentation
Eighth
Quique Dacosta
Chef at Quique Dacosta Restaurante*** (Dénia, Alicante)
Presentation
From Root to Core: Echaurren and the invisible larder
Francis Paniego
Chef at Portal de Echaurren** (Ezcaray, La Rioja,
Presentation
Innovating as a network: new forms of culinary innovation
John Regefalk
Culinary Innovation Coordinator, GOe Tech Centre (San Sebastián, Spain)
Eneko Izcue
Lecturer at the Basque Culinary Centre (San Sebastián, Spain)
David Cordobés
Co-founder Alex Cordobés
Presentation
Living off the sea
Poul Andrias Ziska
Chef at Paz** (Tórshavn, Faroe Islands)
Presentation
Unfiltered flavour: the cuisine that moves us
Elena Arzak
Chef at Arzak*** (San Sebastián, Spain)
Presentation
Stories to tell
Paco Pérez
Chef at Miramar** (Llançà, Girona)
Presentation
How to create a regional identity
Iris Jordán
Chef at Ansils* (Anciles, Huesca)
Award
Award ceremony for the 23rd International Extra Virgin Olive Oil Cooking Competition
The chef who will be awarded the title of ‘Chef of Olive Oil’ in 2026 has yet to be announced.
Award
Award ceremony for the 6th Gipuzkoa Pintxos, Banderillas and Miniature Cuisine Championship 2026, organised by the Gipuzkoa Hospitality Association
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