The Basque fire genius, VictorArginzoniz, will participate in San Sebastian Gastronomika – Euskadi Basque Country 2020 on Friday, October 9 from the kitchen of your Asador Etxebarri, from where he will teach all those registered what a real service in the restaurant is like. Users will be able to see live (completely free; it is only necessary, as in all activities, prior registration on the congress website) the work of one of the best chefs in the world, not lavish in public appearances and at congresses.
The participation of Ferran Adria from Cala Montjoi; and now that of Victor Arginzoniz is added from the engine room of his farmhouse in Atxondo, the third-best restaurant in the world according to The World’s 50 Best. San Sebastian Gastronomika – Euskadi Basque Country thus adds a new exclusive and unique activity to the exceptional program of its XXII edition, a 100% online and free edition that will focus world gastronomic attention from October 5 to 9.
In addition to entering the restaurant in Arginzoniz, another great chef who will teach for the first time live how the service is in his restaurant is the Biscayan Eneko Atxa. Those registered will be able to live an unusual and unique experience from the kitchen of Azurmendi, the three Michelin stars located in Larrabetzu. Similarly, the congress participants will also have the opportunity to learn about the space that elBulli once occupied, from where Ferran Adrià will connect to teach and explain the progress of elBulli1846, a multisectoral initiative that will be facing in the first days of October the final stretch of its first call for work.
From Italy, Carlo Cracco or Gennaro Esposito
Atxa, Adrià, and Arginzoniz, as well as Dacosta, Roca, Ángel León, Subijana, Berasategui, Aduriz, Elena Arzak, Toño Pérez, Arbelaitz, and Paco Morales, are part of the panel of speakers for San Sebastian Gastronomika 20, an ambitious list that is also part of numerous chefs from Italy and other parts of the world. The last transalpine to join that list has been the two Michelin star Gennaro Esposito, at the controls of the Torre del Saracino restaurant in Vico Equense, near Naples. Esposito, an Italian classic that ran IT in Ibiza in 2015, arrives to join the collective embrace that the congress will encourage between Italy and Spain, the two European countries hardest hit by the coronavirus pandemic.
Other Italian chefs listed as speakers at Gastronomika 20 are Carlo Cracco (Cracco, Milan), Caterina Ceraudo (Datdamientos, Strongoli), Pietro Zito (Antichi Sappore, Montegrosso) or Matías Perdomo (Contrast, Milan).
Five days and totally free
With just under a month to go, San Sebastian Gastronomika – Euskadi Basque Country 2020 is closing a program that wants, given the circumstances, to help the sector. A program lasting five days and totally free, with the possibility of direct participation from the public with comments and questions in the presentations, and which will be divided into five themes as the axis of each of the days: Italy & Spain, Post Bistronomy, Black Cuisines Matter, Paths of the future and Haute Cuisine before the territory.
Black Cuisines Matter and unorthodox
The eminently American black kitchen will be represented by chefs like the African Selassie Atadika, (Midunu Restaurant, Ghana) or Americans Preston clark, (Lure Fishbar Restaurant, New York) and JJ Jhonson (Field Trip Restaurant, New York). And one of the main threads that will focus the attention of Gastronomika the most for being original and timely is the one that will lead the speech on Tuesday, October 6th. On this day, peppered with other presentations of interest, half a dozen chefs outsiders will discuss business models culinary personality, and moderate prices in the session dedicated to the evolution of bistronomy. Among others, will be present Pedro Sánchez (Bagà *, Jaén), Jordi Vilà (Alkimia *, Barcelona), Rafa Peña (Gresca, Barcelona), Carlos Torres and Elisa Rodríguez (La Buena Vida, Madrid), Nino Redruello (Fismuler, Madrid ), Ivan Domínguez (NaDo, A Coruña) or Sacha Hormaechea (Sacha, Madrid), whose always clear mind will speak of the future.
Not all are bistros, nor do they all travel far from the Michelin universe, but all of them offer an alternative vision full of culinary personality. San Sebastian Gastronomika-Euskadi Basque Country enters this movement to rediscover, analyze and value what could be called «post bistronomy», with a documentary, round tables, and various presentations of these «alternatives» that have emerged spontaneously and without planning in different cities and towns in recent years, and that can help many in these difficult times.
Morning and afternoon sessions
The program will have morning and afternoon sessions five days a week. Each user’s decision will be to sign up and enjoy all the lectures and activities (more than 50), or the awards ceremony (the Tribute Award, which will be delivered live to José Andrés; the Golden Gueridón, to Txomin Rekondo, and the Pau Albornà i Torras Gastronomic Journalism Award, to the journalist Ignacio Medina). Registrations for the XXII edition of San Sebastian Gastronomika are open and are also, for the first time, totally free. With this ambitious program, the San Sebastian congress wants to make itself useful, add and enable all professionals who want to be able to attend this unique virtual event, which will once again centralize the world gastronomic focus.