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Presentation

From a fishing port to a personal cuisine

30 MINS

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France

Alexandre Couillon

A passion for the sea

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Presentation

Terrae: home, wild produce and the future

30 MINS

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Castile-Leon

Luis Alberto Lera

The wild chef

Basque Country

Edorta Lamo

The sneaky chef

Asturias

Xune Andrade

Happy in the Monte (mountain)

Andalusia

José Álvarez

The chef with a Mediterranean flair

Josefina Rojo

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Presentation

40 years of El Celler de Can Roca

30 MINS

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Catalonia

Joan Roca

Creativity in motion

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Opening

Opening ceremony

30 MINS

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Award

Pau Albornà i Torras Gastronomic Journalism Award to Anya von Bremzen

10 MINS

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Award

Gueridón de Oro Award to Luis Gutiérrez

10 MINS

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Tribute

San Sebastian Gastronomika tribute to Martín Berasategui

25 MINS

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Round table

New Basque Cuisine: The spark that lit the fire

85 MINS

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France

Pierre Gagnaire

The inimitable chef

Peru

Gastón Acurio

The Peruvian Revolution

France

Michel Troisgros

Gastronomic dynasty

Basque Country

Pedro Subijana

Fantasy and respect in the Basque Country

Basque Country

Hilario Arbelaitz

Culinary identity

Basque Country

Ramón Roteta

Basque cuisine. Just as it is

Basque Country

Tatus Fombellida

The sole pioneer

Basque Country

Martín Berasategui

Garrote and stars

Basque Country

Andoni Luis Aduriz

Eat, drink, think

Community of Madrid

José Carlos Capel

35 years promoting food journalism

Community of Madrid

Francisco López Canis

Promoting gastronomy

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Presentation

Maturity as a creative driving force

30 MINS

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Community of Madrid

Paco Roncero

Creative maturity

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Presentation

How Martín Berasategui changed Tenerife, and how Tenerife changed Martín Berasategui

30 MINS

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Tenerife

Erlantz Gorostiza

The North in the South

Catalonia

Paolo Casagrande

Culinary commitment

Basque Country

David Beltrán & Joseba Lezama

Key figures in Lasarte’s kitchens

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Presentation

Wine, bread and honey: three ancient sources of sugar that humankind has learnt to transform into flavour, culture and civilisation

30 MINS

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Georgia

Guram Baghdoshvili

Caucasian flavour

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Presentation

Off Gastronomika: 50 years on, young talents set out the keys to the gastronomy of the future

30 MINS

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Round table

The Basque anatomy of cod

45 MINS

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Basque Country

Pablo Loureiro

Donostian identity

Navarre

Javier Díaz

In the service of Navarrese cuisine

Basque Country

Beñat Ormaetxea

Game cuisine

Basque Country

Jon Gil Zárate

Origin as a priority

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Presentation

Haute cuisine and cod: tradition, decline, and the avant-garde

30 MINS

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Basque Country

Josean Alija

Less is also more in cuisine

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Presentation

The fish that connected the world

30 MINS

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USA

Mark Kurlansky

Gastronomy in black and white

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Round table

Authentic cod routes

60 MINS

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Norway

Christopher Haatuft

Scandinavian essence

Portugal

Vítor Adão

The power of culinary heritage

Italy

Daniel Canzian

Understanding the ingredients

Nigeria

Omotoyosi Odusanwo

African empowerment

Catalonia

Eduard Gascons

A saga of Catalan cuisine

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Presentation

The nostalgia of remembering the future

30 MINS

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Basque Country

Andoni Luis Aduriz

Eat, drink, think

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Round table

A tool or an ingredient? The knife in professional kitchens

30 MINS

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Alatz Bilbao

Hideki Matsuhisa

Nacho Cervantes García

Nieves Barragán

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Presentation

From head to tail: Da Lucio’s method, exploring matter, time and the serving tray

30 MINS

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Italy

Jacopo Ticchi

The best of the Adriatic

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Presentation

Mirazur: 20 years of creativity in dialogue with nature

30 MINS

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France

Mauro Colagreco

Excellence in the service of the ingredient

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Award

Food and Wines from Spain Award Ceremony

10 MINS

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Award

9th National Russian Salad Championship Award Ceremony

10 MINS

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Presentation

Vegetable garums

30 MINS

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Murcia

Juan Azorín

Murcian honesty

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Presentation

Eighth

30 MINS

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Valencian Community

Quique Dacosta

Mediterraneanly

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Presentation

From Root to Core: Echaurren and the invisible larder

30 MINS

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La Rioja

Francis Paniego

La Rioja tradition

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Presentation

Innovating as a network: new forms of culinary innovation

30 MINS

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Basque Country

John Regefalk

Basque Country

Eneko Izcue

Learning about the avant-garde

Community of Madrid

David Cordobés

When innovation is culinary

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Presentation

Living off the sea

20 MINS

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Faroe Islands

Poul Andrias Ziska

The remote chef

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Presentation

Unfiltered flavour: the cuisine that moves us

30 MINS

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Basque Country

Elena Arzak

Family stars

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Presentation

Stories to tell

30 MINS

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Catalonia

Paco Pérez

The flavour of the Mar d’Amunt

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Presentation

How to create a regional identity

30 MINS

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Aragon

Iris Jordán

A chef from the valley

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Award

Award ceremony for the 23rd International Extra Virgin Olive Oil Cooking Competition

10 MINS

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Award

Award ceremony for the 6th Gipuzkoa Pintxos, Banderillas and Miniature Cuisine Championship 2026, organised by the Gipuzkoa Hospitality Association

20 MINS

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From a fishing port to a personal cuisine

Alexandre Couillon

Terrae: home, wild produce and the future

Luis Alberto Lera

Edorta Lamo

Xune Andrade

José Álvarez

Josefina Rojo

40 years of El Celler de Can Roca

Joan Roca

Opening ceremony

Pau Albornà i Torras Gastronomic Journalism Award to Anya von Bremzen

Gueridón de Oro Award to Luis Gutiérrez

San Sebastian Gastronomika tribute to Martín Berasategui

New Basque Cuisine: The spark that lit the fire

Pierre Gagnaire

Gastón Acurio

Michel Troisgros

Pedro Subijana

Hilario Arbelaitz

Ramón Roteta

Tatus Fombellida

Martín Berasategui

Andoni Luis Aduriz

José Carlos Capel

Francisco López Canis

Maturity as a creative driving force

Paco Roncero

How Martín Berasategui changed Tenerife, and how Tenerife changed Martín Berasategui

Erlantz Gorostiza

Paolo Casagrande

David Beltrán & Joseba Lezama

Wine, bread and honey: three ancient sources of sugar that humankind has learnt to transform into flavour, culture and civilisation

Guram Baghdoshvili

Off Gastronomika: 50 years on, young talents set out the keys to the gastronomy of the future

The Basque anatomy of cod

Pablo Loureiro

Javier Díaz

Beñat Ormaetxea

Jon Gil Zárate

Haute cuisine and cod: tradition, decline, and the avant-garde

Josean Alija

The fish that connected the world

Mark Kurlansky

Authentic cod routes

Christopher Haatuft

Vítor Adão

Daniel Canzian

Omotoyosi Odusanwo

Eduard Gascons

The nostalgia of remembering the future

Andoni Luis Aduriz

A tool or an ingredient? The knife in professional kitchens

Alatz Bilbao

Hideki Matsuhisa

Nacho Cervantes García

Nieves Barragán

From head to tail: Da Lucio’s method, exploring matter, time and the serving tray

Jacopo Ticchi

Mirazur: 20 years of creativity in dialogue with nature

Mauro Colagreco

Food and Wines from Spain Award Ceremony

9th National Russian Salad Championship Award Ceremony

Vegetable garums

Juan Azorín

Eighth

Quique Dacosta

From Root to Core: Echaurren and the invisible larder

Francis Paniego

Innovating as a network: new forms of culinary innovation

John Regefalk

Eneko Izcue

David Cordobés

Living off the sea

Poul Andrias Ziska

Unfiltered flavour: the cuisine that moves us

already registered
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