Gastronomika

Gastronomika is back! This year's San Sebastian chef symposium celebrates an impressive 20 years in style with an incredible line-up of chefs taking to the stage from 8 to 10 October.

The annual culinary symposium, which began life in 1998, sponsored by Acqua Panna and S.Pellegrino, marks a great opportunity to listen to some of the most acclaimed chefs worldwide, in a packed three days of talks and classes.

Thought provoking chef Andoni Luis Aduriz will speak about "Simplicity, new paths", the three chefs from Disfrutar in Barcelona Oriol Castro, Eduard Xatruch and Mateu Casañas, will talk "High tech creationism" while Joan Roca tucks into "Micro territory, macro creativity" and Yoshihiro Narisawa from Tokyo's Narisawa restaurant talks “Satoyama” cuisine, body and spirit."

They'll be joined by a whole host of other well-known chefs giving thought-provoking and original talks as well as cooking up some mind-blowing food.

When you're ready for some practical input, there are plenty of world-class workshops, classes and wine sessions to be be discovered.

Register for the speaker and private chef cooking sessions online here.

Find the full speaker line-up below along with the title of the talk and their restaurant:

• DIEGO GUERRERO: CHARACTERISATION OF NEW TEXTURES AND THEIR APPLICATION IN THE KITCHEN, Restaurant DStage (Madrid) 

• MARIO, RAFAEL and DIEGO SANDOVAL: STAGING THE CUTTING-EDGE OF RESEARCH, Coque Restaurant, Madrid 

• PACO MORALES: HISTORIC CUISINE, Noor Restaurant, Córdoba 

• ÁNGEL LEÓN: TRANSUBSTANTIATION OF THE DEEP Molino, Aponiente restaurant, El Puerto de Santa María 

• RODRIGO DE LA CALLE: NEO-SUSTAINABILITY El Invernadero (Madrid) 

• PACO PÉREZ: NEIGHBOURING TEXTURES AND SENSATIONS Miramar restaurant, Lança 

• CARME RUSCALLEDA: A CONTEMPORARY RECORD OF THE TERRITORY Sant Pau restaurant (Sant Pol de Mar) 

• ANDONI LUIS ADURIZ: SIMPLICITY, NEW PATHS Mugaritz restaurant (Errenteria) 

• ORIOL CASTRO, EDUARD XATRUCH and MATEU CASAÑAS: HIGH TECH CREATIONISM Disfrutar restaurant (Barcelona) 

• JOSEAN ALIJA: ESSENTIALISM IN POLYCHROME Restaurante Nerua (Bilbao) 

• JOAN ROCA: MICRO TERRITORY, MACRO CREATIVITY Celler de Can Roca restaurant (Girona) 

• PEDRO SUBIJANA: SYNTHESIS OF THE BASQUE COUNTRYSIDE Akelarre restaurant (San Sebastián) 

• HILARIO ARBELAITZ: TO ESSENCES VIA REFINEMENT Zuberoa restaurant (Oiartzun) 

• RICARD CAMARENA: APPROACHES TO CONTEMPORANEAN CUISINE FROM “LEVANTE” (SPANISH EAST COAST) Ricard Camarena restaurant (Valencia) 

• DANI GARCÍA: CONTRADICTION AS A CREATIVE METHOD Dani García restaurant (Marbella) 

• MARTÍN BERASATEGUI: THE CONFINES OF HAUTE CUISINE Martin Berasategui restaurant (Lasarte) 

• ELENA AND JUAN MARI ARZAK: HIGHLIGHTS OF THE 2018-2019 COLLECTION Arzak restaurant (San Sebastián) 

• PABLO GONZÁLEZ-CONEJERO: MULTI-SENSORY CUISINE Cabaña Buenavista Restaurant (Murcia) 

• VIRGILIO MARTÍNEZ: THOUSANDS Central Restaurant (Lima) 

• ÓSCAR GARCÍA: NATURE AS A DEFINITION OF TERRITORY Baluarte Restaurant (Soria) 

• QUIQUE DACOSTA: ORIGINS, EVOLUTION, THE SURREAL Quique Dacosta Restaurant (Dènia) 

• KIKO MOYA REDRADO: APPROACHES TO CONTEMPORANEAN CUISINE FROM “LEVANTE” (SPANISH EAST COAST) Garum in the kitchen of L’Escaleta L’Escaleta Restaurant (Cocentaina) 

• ALBERT RAURICH: HISTORIC CUISINE Dos Pebrots (Barcelona) and Dos Palillos (Barcelona) 

• MIGUEL ÁNGEL MAYOR: HISTORIC CUISINE Sucede Restaurant (Valencia) 

• YOLANDA LEÓN AND JUANJO PÉREZ: PULSES AND THEIR VEGETABLE PROTEIN Cocinandos Restaurant (León) 

• YOSHIHIRO NARISAWA: “SATOYAMA” CUISINE, BODY AND SPIRIT Narisawa Restaurant (Tokyo, Japan) 

• ALBERTO FERRUZ: APPROACHES TO CONTEMPORANEAN CUISINE FROM “LEVANTE” (SPANISH EAST COAST) BonAmb Restaurant (Javea) 

• XANTY ELÍAS: THREE UNIQUE VISIONS OF LAMB Acánthum Restaurant (Huelva) 

• CHELE GONZÁLEZ: NEO-SUSTAINABILITY Gallery by Chele Restaurant (Manila, Philippines) 

• RODOLFO GUZMÁN: NEO-SUSTAINABILITY Boragó Restaurant (Santiago de Chile, Chile) 

• GERMÁN MARTITEGUI: NEO-SUSTAINABILITY Tegui Restaurant (Buenos Aires, Argentina) 

• VÍCTOR MARTÍN: TELLURIAN EXPRESSIONISM Trigo Restaurant (Valladolid) 

• ARNAU BOSCH: SEAFARING CREATIONISM FROM TRADITION Can Bosch Restaurant (Cambrils) 

• MATÍAS PERDOMO: REVOLUTION / DEVOLUTION Contraste Restaurant (Milan, Italy)

• Mª CARMEN VÉLEZ: RICES 3.0 La Sirena Restaurant (Petrer) 

• MARÍA JOSÉ SAN ROMÁN: RICES 3.0 Monastrell Restaurant (Alicante) 

• MIGUEL ÁNGEL DE LA CRUZ: THREE UNIQUE VISIONS OF LAMB La Botica de Matapozuelos (Matapozuelos) 

• FIRO VÁZQUEZ: THREE UNIQUE VISIONS OF LAMB El Olivar Restaurant (Moratalla, Murcia) 

• PEPE SOLLA: NEW PLAYFUL NOTES FOR CONTEMPORARY GALICIAN CUISINE Solla Restaurant (Poio) 

• JORDI BUTRÓN: CREATIVE METHODS FOR RESTAURANT DESSERTS Essence by Espaisucre (Barcelona) 

• FRANCIS PANIEGO AND POL CONTRERAS: CREATIVE METHODS FOR RESTAURANT DESSERTS El Portal del Echaurren (Ezcaray) 

• JUAN CARLOS AND JONATHAN PADRÓN: PROSPECTIVE SALTY AND SWEET INTERPRETATIONS OF AVOCADO El Rincón de Juan Carlos Restaurant (Los Gigantes, Tenerife) 

• ENEKO ATXA: CREATING AVANT-GARDE THROUGH ROOTS Azurmendi Restaurant (Larrabetzu) 

• RAMON FREIXA: WITHOUT TRADITION THERE IS NO AVANT-GARDE Ramon Freixa Restaurant (Madrid) 

• JAVIER OLLEROS: NEW PLAYFUL NOTES FOR CONTEMPORARY GALICIAN CUISINE Culler de Pau Restaurant (O Grove) 

• PAUL PAIRET: “PSYCHO-TASTE” Ultraviolet by Paul Pairet (Shanghai, China) 

• MARCOS MORÁN: ASTURIAS, FROM TRADITION TO CREATIVE INFINITY Casa Gerardo Restaurant, Prendes

• LLUÍS GARCÍA & LLUÍS BIOSCA Lluís García & Lluís Biosca (El Bulli Foundation) “Legends” from the El Bulli dining room since the late 1980s and still involved even now (still working…

• NACHO MANZANO: ASTURIAS, FROM TRADITION TO CREATIVE INFINITY Casa Marcial Restaurant (Arriondas) 

• JOSÉ ANDRÉS: SURPRISE AS A GENERATOR OF EMOTIONS Minibar de José Andrés (Washington, USA)