Presentation
Wine lees, kitchen and cellar
11:00 - 11:30 HRS
Alejandro Ibáñez
Chef at Barahonda (Yecla, Murcia)
PROGRAMME 2025
Monday, 6 October
11:00HRS
11:35HRS
Presentation
Passalacqua. Haute cuisine of the 18th century
11:35 - 12:05 HRS
Viviana Varese
Chef at Passalacqua (Moltrasio, Italy)
12:05HRS
Presentation
My ‘first’ 50 years at Akelarre
12:05 - 12:35 HRS
Pedro Subijana
Chef at Akelarre
(San Sebastián, Spain)
12:10HRS
Presentation
Casa Marcial. Cooking our life
12:10 - 12:40 HRS
Nacho Manzano
Chef at Casa Marcial
(Arriondas, Parres, Asturias, Spain)
12:45HRS
Presentation
Disfrutar. Techniques and concepts 2025
12:45 - 13:15 HRS
Oriol Castro, Eduard Xatruch y Mateu Casañas
Chefs at Disfrutar (Barcelona, Spain)
13:20HRS
Opening
Opening ceremony
13:20 - 13:30 HRS
Welcome for the 27th edition of San Sebastián Gastronomika Euskadi Basque Country.
13:30HRS
Award
Pau Albornà i Torras Gastronomic Journalism Award to José Carlos Capel
13:30 - 13:40 HRS
The Pau Albornà i Torras Gastronomic Journalism Award will be presented to the journalist and food critic José Carlos Capel.
13:40HRS
Gueridón de Oro Award ex aequo to Almudena Alberca and Sara Pérez
13:40 - 13:50 HRS
The Gueridón de Oro de Gastronomika, which recognises outstanding achievements in the world of wine, is being shared for the first time by two of the most important women in the sector: oenologists Almudena Alberca and Sara Pérez.
13:50HRS
Tribute
San Sebastian Gastronomika tribute to Heston Blumenthal
13:50 - 14:00 HRS
The San Sebastian Gastronomika Euskadi Basque Country 2025 Tribute Award will be presented to British chef Heston Blumenthal.
14:00HRS
Award
Presentation of the Food and Wines From Spain Award
14:00 - 14:10 HRS
This award recognises the work of a professional committed to promoting Spanish food and beverages abroad.
14:15HRS
Presentation
The time
14:15 - 14:45 HRS
Eneko Atxa
Chef at Azurmendi (Larrabetzu, Vizcaya, Spain)
16:00HRS
Presentation
Kombu umami
16:00 - 16:30 HRS
Hideki Matsuhisa
Chef at Koy Shunka (Barcelona, España)
Yoshikazu Yanome
Chef at Kaido Sushi Bar (Valencia, Spain)
Takashi Okui
President & CEO of Okui Kaiseido (Tsuruga, Japan)
16:20HRS
Presentation
Km.1000
16:20 - 18:50 HRS
Benito Gómez
Chef at Bardal (Ronda, Málaga, Spain)
16:35HRS
Presentation
MA llor CA. Infinite seasonality
16:35 - 17:05 HRS
Maca de Castro
Chef at Maca de Castro (Alcúdia, Mallorca, Spain)
17:10HRS
Round table
Rural chefs against fires
17:10 - 17:40 HRS
Luis Alberto Lera
Chef at Lera (Castroverde de Campos, Zamora, Spain)
Borja Marrero
Chef at Muxgo (Las Palmas de Gran Canaria, Spain)
17:45HRS
Presentation
Norwegian cod fishing and shellfish heritage
17:45 - 18:15 HRS
Roderick Sloan
Chef and urchin fisherman in the Norwegian Arctic
18:55HRS
Presentation
Edible Rio de Janeiro: growing, cooking, sharing
18:55 - 19:25 HRS
Rafa Costa e Silva
Chef at Lasai (Rio de Janeiro, Brazil)
19:30HRS
Presentation
Decoding Enigma's sauces
19:30 - 20:00 HRS
Albert Adrià
Chef at Enigma (Barcelona, Spain)
Tuesday, 7 October
10:30HRS
Presentation
The Cantabrian Sea as the essence of our cuisine
10:30 - 11:00 HRS
Álvaro Garrido
Chef at Mina (Bilbao, Spain)
11:05HRS
Mahai-inguru
The miracle of San Juan 1565-2025. Navigation and shipboard cuisine in the first wave of globalisation
11:05 - 12:00 HRS
Aitor Arregi
Chef at Elkano (Getaria, Gipuzkoa, Spain)
Xabier Agote
Founder and president of Albaola (Pasaia, Gipuzkoa, Spain)
Josean Alija
Chef at Nerua (Bilbao, Spain)
Javier Rivero & Gorka Rico
Chefs at Ama Taberna (Tolosa, Guipúzcoa, Spain)
Roberto Ruiz
Chef at Hika Gastronomiko (Villabona, Gipuzkoa, Spain)
Pablo Loureiro
Chef at Casa Urola (San Sebastian, Spain)
12:40HRS
Presentation
Seafood cuisine from father to son
12:40 - 13:10 HRS
Braulio Simancas
Chef at El Silbo Gomero in San Cristóbal de La Laguna, Tenerife, Spain)
13:15HRS
Presentation
Oro, fifteen years... and the next fifteen
13:15 - 13:45 HRS
Felipe Bronze
Chef at Oro (Rio de Janeiro, Brazil)
13:50HRS
Presentation
Maido, a tribute to the origin
13:50 - 14:20 HRS
Mitsuharu Tsumura
Chef at Maido (Lima, Perú)
16:00HRS
Presentation
Seafood cuisine from discards
16:00 - 16:30 HRS
Sergio Ortiz de Zarate
Chef at Zarate (Bilbao, Spain)
16:35HRS
Presentation
Cooking and life. A sincere and intimate dialogue about sacrifices and joys.
16:35 - 17:05 HRS
Nieves Barragán
Chef at Sabor (London, United Kingdom)
Elena Arzak
Chef at Arzak (San Sebastián, Spain)
17:10HRS
Presentation
The connection between Colombia's pantry and the water of the wastelands
17:10 - 17:40 HRS
Jeferson García
Chef at Afluente (Bogotá, Colombia)
17:40HRS
Award
Award Ceremony for the 8th National Russian Salad Championship
17:40 - 17:50 HRS
The eighth National Russian Salad Championship has come to a close, with a new restaurant emerging as the winner.
17:50HRS
Presentation
Conversation about El Somni II: a dream come true
17:50 - 18:00 HRS
Aitor Zabala
Chef at Somni 2.0 (Los Angeles, USA)
18:25HRS
Presentation
Tradition, the new avant-garde
18:25 - 18:55 HRS
Ramon Freixa
Chef at Ramon Freixa Atelier (Madrid, Spain)
19:00HRS
Presentation
The tradition of innovation: from fine dining to fun dining
19:00 - 19:30 HRS
Thomas Troisgros
Chef at Oseille (Rio de Janeiro, Brazil)
19:30HRS
Presentation
Traditional Swedish cooking techniques in a modern restaurant
19:30 - 20:00 HRS
Niklas Eksdet
Chef at Eksdet (Stockholm, Sweden)
Wednesday, 8 October
10:30HRS
Presentation
The spirit of charcoal
10:30 - 11:00 HRS
Katsuhito Inoue
Chef at Chef's Table by Katsuhito Inoue (Kyoto, Japan)
11:05HRS
Presentation
Obsession and respect: the philosophy behind a unique project
11:05 - 11:35 HRS
José Gordón
Owner of El Capricho (Jiménez de Jamuz, León, Spain)
11:40HRS
Presentation
Sweet autumn tour
11:40 - 12:20 HRS
Jordi Roca
Pastry chef at El Celler de Can Roca (Girona, Spain)
12:15HRS
Presentation
GOe: fermentation as a pathway to a delicious future
12:15 - 12:45 HRS
12:50HRS
Presentation
Smoke kitchens as a nervous system
12:50 - 13:20 HRS
Thalía Barrios
Chef at Levadura de Olla (Oaxaca, Mexico)
13:25HRS
Award
Presentation of the 22nd International Extra Virgin Olive Oil Cooking Award
13:25 - 13:35 HRS
San Sebastián is once again hosting the ‘Chef del Aceite’ (Oil Chef) competition.
13:40HRS
Presentation
Transhumance and sustainability
13:40 - 14:10 HRS
Luigi Pomata
Chef at Luigi Pomata (Cagliari, Italy)
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