Programa #ssg14 en inglés

congreso internacional de gastronomía gastroNomiari buruzko nazioarteko biltzarra international gastronomy conference Congresso internazionale di Gastronomia

Italy

Norte vs Sur

Alta Off Popular Market

SAN SEBASTIAN, FROM 5 TO 8 OCTOBER 2014 KURSAAL PALACE www.sansebastiangastronomika.com

MARKETING AND FAIR CM Gipuzkoa Portuetxe, 2 20018 Donostia - San Sebastián Tel: +34 943 410 850 Fax: +34 943 410 851 comercial@sansebastiangastronomika.com Grup Gsr Anna Riera anna@grupgsr.com Tel: 932 412 755 / 608 193 861 CONCEPTUALISATION AND TECHNICAL DIRECTION Grup Gsr Tuset 27, 7º 1ª 08006 Barcelona Tel.: +34 932 412 755 Fax: +34 934 140 594 grup@grupgsr.com www.grupgsr.com www.7canibales.com PRESS Luis Tusell: prensa@grupgsr.com Tel.: 932 412 755 / 659 609 599 CONGRESS REGISTRATIONS AND BOOKINGS Equinoccio Viajes (Grupo Unida) Prim, 29 20006 San Sebastián info@reservasequinoccioviajes.com www.equinoccioviajes.com Publisher: San Sebastian Gastronomika-Euskadi Basque Country - El Diario Vasco Text and editing: Grup Gsr and Xavier Agulló Design and layout: ec.lluch Printing: Legazpi Inprimategia - Gráficas Legazpi (Zumárraga –Gipuzkoa) This programme may be subject to changes.

Updated information at sansebastiangastronomika.com

Italy

Norte vs Sur

I

s there such a thing as Italy, in singular?

No. There are many “Italies”. Italy is a vast country made up of multiple countries. Multiple cultures. Multiple sensibilities. And, therefore, multiple cuisines. From north to south, despite Garibaldi, one-hundredand- fifty years on Italy remains a kaleidoscope of landscapes, peoples, idiosyncrasies… and distinctive tastes.

North and South. The shady forests of Piedmont and the dreamlike blue of the Tyrrhenian Sea. The Alps and the Vesuvius. Venice and Sicily.

Milan and Rome… North and South.

With their singularities and convergences, these diverse gastronomic worlds make up one of the most fascinating, passionate and colourful cuisines on the planet. Beyond the clichés born from the worldwide success of Italyn food, Italy – North and South – offers a dual panoramic view of flavours to discover.

Not only in traditional cuisine and its revisited versions, but in the multiple avant-garde creations that have arisen from a free interpretation of its seas, its mountains, its horizons... North and South.

Longstanding recipes, complex modern creations, “cibo da strada”, mythical produce...

Some in the North, others in the South.

This to-and-fro between Northern and Southern Italy will be the leitmotif for this year’s guest gastronomy at San Sebastian GastronomikaEuskadi Basque Country. Organised for the first time as a head-tohead encounter between two opposite cardinal points, the congress aspires to enjoy, learn and dream about two “Italies” becoming one in San Sebastian.

The programme will feature all cuisines in all formats. Produce growers and chefs. Raw materials and the latest dishes. History and evolution. Fine cuisine and street food. In grand style. The curtain opens onto a great Italyn show: North vs. South.

At San Sebastian Gastronomika-Euskadi Basque Country 2014..

Index IRegistrations Technical committees

5 6

A tribute to Pedro Arregui 7 Pau Albornà Award

8

Gueridón de Oro Award

8

Off

Wine sessions II wine & win Tastings The grill

14 15 16 17 18

Popular

20

Official restaurants

24

Hotel

30

Alta

Monday 6 Tuesday 7 Wednesday 8 Tastings

Gastronomika for Adolescents Makro Cooking with…

Private kitchens

Market

9 10 11 12 13

18 19 19 19

22

Registration ALTA CONGRESS

€ 375

OFF CONGRESS

Private kitchen (per Private kitchen)

€ 50

Cooking with (per Cooking with)

€ 80

V National Grilling Competition

€ 25

Wine Sessions

€ 80

2nd Wine & Win Contest (contest per pair)

*€ 75

Premium registration

(Limited places)

PREMIUM registration

€ 300

Closing date:

31 August 2014 This includes: Guaranteed seating in zone A of the Auditorium (with live tastings in the sessions).

The first 50 registrations received and paid will be entitled to attend the exclusive opening dinner for the congress on 6th October.

You can register through the congress’ website: www.sansebastiangastronomika.com/inscripcion

• * € 75 per pair (with free admission to the Wine Sessions).

• See Information and Reservations for package options (registration, accommodation, activities...)

• Check official accommodation on page 31

www.sansebastiangastronomika.com

5

The technical committees An analysis panel to create the San Sebastian Gastronomika-Euskadi Basque Country programme comprising two technical committees – Alta and Off –, made up of the masters of Basque cuisine, leading figures from the world of wine and the catering industry, and members of the congress management team.

Alta

Hilario Arbelaitz Zuberoa (Oiartzun)

Andoni Luis Aduriz Mugaritz (Errenteria)

Karlos Arguiñano Karlos Arguiñano (Zarautz)

Juan Mari Arzak Arzak (San Sebastián)

Pedro Subijana

Roser Torras

Josep Roca

Roser Torras

Akelarre (San Sebastián)

Directora Grup Gsr

Off

Ferran Centelles AIWS Sumiller de elBulli 2000-2011

El Celler de Can Roca (Girona)

6 www.sansebastiangastronomika.com

Directora Grup Gsr

Martín Berasategui Martín Berasategui (Lasarte)

San Sebastian GastronomikaEuskadi Basque Country´14 pays tribute to Pedro Arregui

P

edro Arregui is no longer with us. But his memory and his work live on. The San Sebastian Gastronomika-Euskadi Basque Country technical committee has decided that the 2014 Congress will pay him the great tribute he so deserved and so deserves in order for his name to live on as an exemplary person and as a great chef and innovator of the Basque culinary heritage.

With this great tribute to Pedro Arregui, the congress is rightly acknowledging one of the greats of the history of contemporary gastronomy. The tribute also seeks to mark the future for the Elkano project, which is now in the hands of his son and of his mother.

www.sansebastiangastronomika.com

7

VI Gueridón de Oro 2nd Pau International Award Alborná i Torrás Didier Gastronomic Journalism Award

E

very year, San Sebastian Gastronomika-Euskadi Basque Country remembers Pau Albornà, the journalist and contributor to the congress who left us in 2012, by holding an annual award dedicated to national and international food and wine journalism.

The award goes to the best specialist journalist of the year. A jury made up of chefs, journalists and foods will select the worthy recipient of this prize being awarded for the second year running.

San Sebastian Gastronomika-Euskadi Basque Country is thus formally recognising one of the most vibrant and key areas of gastronomy when it comes to spreading the word about our cuisine and our chefs, journalism.

8 www.sansebastiangastronomika.com

Fertilati

D

idier Fertilati is undeniably one of the leading characters among the maîtres on the current progressive culinary scene. In his own inimitable style, a mixture of steely personality, a very contemporary approach to service and a cross-cutting sophisticated sense of humour, this Frenchman, who triumphed at the Fat Duck with Heston Blumenthal and at other leading international restaurants, has successfully created a prodigious ambience at Quique Dacosta’s restaurant.

There, his manners, a mixture of refinement and daring, in keeping with Quique’s culinary skills, have quickly propelled him to the top of his profession.

San Sebastian Gastronomika-Euskadi Basque Country is recognising his decisive contribution to the restaurant business of the 21st century with this well-deserved Gueridón de Oro 2014.

Alta The big picture of Italian cuisine, along with the best chefs from Spain and the world.

FROM 5 TO 8 OCTOBER 2014

Alta

Monday 6th October 2014

Juan Mari y Elena Arzak

Eneko Atxa

Massimo Bottura

Max y Stefano Colombo

Carlo Cracco

Pino Cuttaia

Gennaro Esposito

Dani García

Arzak (San Sebastián) Taste and touch games

Cracco (Milan, Italy) Expressive minimalism

Carme Ruscalleda

Sant Pau (Sant Pol de Mar) Cooking with a universal reach

Azurmendi (Larrabetzu) “Geo-emotions”

La Madia (Licata, Italy) Sicilian puns

Jesús Sánchez

Rest. El cenador de Amós (Villaverde de Pontones) Cantabrian fantasies

10 www.sansebastiangastronomika.com

Osteria Francescana (Bolonia, Italy) Avant-garde environment

Xemei (Barcelona) Flavours of Venice

Dani García La Torre del Saracino (Marbella) (Vico Equense, Italy) Cosmopolitan...

Tyreehnian colours and Andalusian creative contrasts

Patricia Schmidt & Christian Escribà Pastelería Escribà (Barcelona) Patisserie as a show and flights of fancy

Andrea Tumbarello

Don Giovanni (Madrid) Italyn grandiloquence

Andoni Luis Aduriz

Mugaritz (Errenteria) Meta-gastronomic experiences

Mauro Uliassi

Uliassi (Senigallia, Italy) The surprising and hyper-technical sea

Alta

Tuesday 7th

October 2014

Josean Alija

Nerua (Bilbao) Culinary animism

Quique Dacosta

Quique Dacosta (Denia) At the cutting edge

Aitor Arregui

Elkano (Guetaria) Haute grilling

Arcangelo Dandini

L’Arcangelo (Rome, Italy)

Ricard Camarena

Enzo Coccia

Nino di Costanzo

Marc Gascons

Nandu Jubany

Ángel León

Enzo Piccirillo

Cinque Raimondo

Joan Roca

Ricard Camarena (Valencia) High-tech sauces…

Els Tinars (Llagostera) Sea and mountain

Pizzería La Notizia (Napoles) Creative Pizzas

Can Jubany (Calldetenes) Sea and mountain

The secrets of the trattoria

Marcos Moran Casa Gerardo (Prendes) Magical Asturian roots

Davide Scabin Combal Zero (Torino, Italy)

High-tech sauces…

Norbert Niederkofler

Alpine haute cuisine

Pizzería La Masardona (Napoles) The guru of the fried pizza

Pedro Subijana

Salvatore Tassa

Hotel Rosa Alpina (San Cassiano in Badia, Italy)

Akelarre (San Sebastián) Fun and games

Pizzeria a Metro (Vico Equense, Italy) The myth of the pizza metre

Terme Manzi Hotel & Spa (Ischia, Italy) Purity and refinement

Aponiente (Puerto de Santa María) “High tech” seafaring sentiments

El Celler de Can Roca (Girona) “Glocal” fiction

Le Colline Ciociare (Acuto, Italy) Manipulated landscapes

www.sansebastiangastronomika.com

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Alta

Wednesday 8th October 2014

Massimiliano Alajmo

Hilario Arbelaitz

Lorenzo Cogo

Ramón Freixa

Le Calandre (Padova, Italy) Exquisiteness and progress

El Coq (Marano Vicentino, Italy) From Utopian embers to delirious heterodoxy

Paco Pérez

Miramar (Llançà) Destructuring taste memory

Zuberoa (Oiartzun) Evolutionary Neoclassicism

Ramón Freixa (Madrid) Multidimensional harmonies

Matías Perdomo

Al Pont de Ferr (Milan, Italy) From Utopian embers to delirious heterodoxy

Viviana Varese

Alice (Milan, Italy) Cooking with flair

12 www.sansebastiangastronomika.com

Martín Berasategui

Andrea Berton

Moreno Cedroni

Alberto Manassei

Virgilio Martínez

Francis Paniego

Jordi Roca

Niko Romito

Pepe Solla

Martín Berasategui (Lasarte) Imagining perfection

Gelateria dei Gracchi (Roma, Italia) Los mejores helados del mundo

El Celler de Can Roca (Girona) Unveiling the best ice-creams of the world

Berton (Milan, Italy) High-tech sauces…

Central (Lima, Peru) Pre-Columbian Creationism

Reale (Castel di Sangro, Italy) Hyper-real cuisine

La Madonnina del pescatore (Senigallia, Italy) The “Leopardi” menu: playful and extravagant

El portal de Echaurren (Ezcaray) Culinary animism

Casa Solla (Poio) Galicia with foresight and emotion

A great three – day feast.

Tastings from your seat

O

ne of the great contributions by San Sebastian GastronomikaEuskadi Basque Country to the contemporary format of culinary congresses is the realtime tasting, live and from the seats in the Auditorium at Kursaal Palace, of what the great chefs are creating on the stage.

An innovation that sets us apart from the rest and makes us the first fully interactive cooking congress. Total gastronomy.

Global sensations. An innovative, fun and hedonistic way of understanding with all your senses the new creations of the most exciting chefs on the planet.

www.sansebastiangastronomika.com

13

Off Wine sessions, tastings, contests, prívate kitchens…

An interactive and à la carte journey through the world of wine, the catering industry and emotions

FROM 5 TO 8 OCTOBER 2014

Off

Monday 6 th October 2014

Wine Sessions Chamber Room and Room 10

A Juancho Asenjo

Jane Hunt

Wine advisor and journalist

Master of Wine andcCreator of the Blic tasting.

Luca Maroni

Josep Roca

Wine critic and creator of a new methodology for tasting.

The tasting of emotions

El Celler de Can Roca (Girona)

whole day is devoted to the world of wine, with international speakers who will showcase the conceptual avantgarde and focus on sensations.

The programme, that is closely linked to Italy in keeping with the congress’s “leitmotiv”, features gurus of the ilk of Walter Speller (jancisrobinson.com), Luca Maroni (wine critic and creator of a new methodology for tasting), Juancho Asenjo (specialized journalist), Josep Roca (El Celler de Can Roca) and Jane Hunt (MW).

After the success of the previous year, the Wine & Win contest will be opened to everyone, in the form of pairs and with a television and contemporary format.

Walter Speller The most authentic Italyn wine-making

www.sansebastiangastronomika.com

15

Off

Monday 6 th October 2014

II Contest

Wine

&Win

Room 10

F

ollowing the success of the first edition of its Wine & Win contest in pairs, San Sebastian Gastronomika - Euskadi Basque Country 2014 is holding a second bigger, improved instalment. Filled with practical and theoretical content and based on a TV format, this interactive top competition is the setting for a spectacular and exciting challenge.

Entry is open to anyone, from sommeliers to wine lovers. The contest includes a semi-final and a grand final.

Contestant pairs will first have to pass a theoretical exam and a wine tasting test to go through to the final. During the final, in a highly visual setup with contestants sitting at tables on stage and the audience participating in some of the questions, the contenders will be quizzed and take blind wine tastings.

The awards will be presented in the Auditorium.

1st Prize: â‚Ź 2.000 2nd Prize: Hamper of products 3rd Prize: Hamper of products Registration: â‚Ź 75 per pair (with free admission to the Wine Sessions)

16 www.sansebastiangastronomika.com

Gastronomika tasting sessions 2014

A

broad, diverse programme has been laid on to enable people to get to know, taste and enjoy fine wines and exquisite products. In the context of the OFF section of San Sebastian Gastronomika-Euskadi Basque Country, there will be specific sessions featuring wine-tasting and wine and food matching, with ham, truffles, foie gras, cheese, coffee...

TASTING The Home of Exquisite Ham Badajoz Provincial Council This tasting will feature different parts of a cured ham expertly sliced off with a knife, a presentation of the uses of ham in hope cuisine and in the bar snacks or “pintxos” that are so typical of San Sebastián.

Places are limited.

Contest-tasting Contest for dishes including truffles Aria di Alba, by TartufLanghe A contest to find the best recipe featuring white truffle as the main ingredient. Six young chefs will be taking part, each with their own recipe which will be tasted by a jury made up of the audience taking part in the tasting session.

Places are limited.

TASTING Foie gras and beyond…

Rougié This prestigious French firm dealing in duck products is to present an updated version of its specialist products accompanied by a champagne selected for the occasion.

Places are limited.

TASTING Challenge: Italy versus Spain in cheese and white wine A selection of Italyn white wines and cheeses are compared to the products of our own wineries and cheeses such as Idiazábal, Torta del Casar and Ibores.

Places are limited.

TASTING Ribera de Duero Designated-Origin Wine Day The Ribera de Duero Designation of Origin is to present its wines along with a range of gastronomic creations by young chefs.

Places are limited.

TASTING Nespresso and the Riedel glass A spectacular tasting of Nespresso coffees in the new Riedel glass created for the Swiss brand specifically to get the most out of the aroma and taste of their coffees.

Places are limited.

TASTING Three takes on preparing red tuna: Italy, Japan and Spain Grup Balfegó How is red tuna prepared in three of the world’s standout cuisines? A renowned chef from each country will be cooking prized Grup Balfegó Mediterranean red tuna live, and allowing the audience to taste the results.

The accent will be on the specific cultural and gastronomic features of each cuisine Plazas limitadas.

www.sansebastiangastronomika.com

17

Off

Wednesday 8 th October 2014

V National Grill Competition Room 10

T

he V San Sebastian Gastronomika-Euskadi Basque Country National Grilling Competition is the main grilling event in Spain.

Organised as a huge tasting session, the jury is made up of the people attending the event (who judge the cooking technique, texture and flavour), along with a professional jury.

The competition aims to showcase and enjoy the leading stars of the grill.

Gastronomika for Adolescents

A

session exclusively for teenagers, as an extracurriculum activity with a fun focus on health. In 2014, the pupils taking part will be learn with well-known chefs , in a fun and relaxed setting, how to prepare and enjoy amazing pizza and pasta dishes that are also healthy.

18 www.sansebastiangastronomika.com

Off

Tuesday 7 th

October 2014

“Pick your sous-chef” with Makro Chamber Room

F

Moderator: Andoni Agirregomezkorta our selected students, working live with Susi Díaz, Gorka Txapartegui, Ramon Freixa and Dani García as their sous-chefs!

Four selected students, the winners of a contest for all the cookery schools in Spain which involved sending Makro a recipe for an original tapa or snack – will have the opportunity to cook and perfect their dish live on stage in a very special and spectacular way: with Susi Díaz, Gorka Txapartegui and Ramon Freixa respectively, as their top-class souschefs following the students’ orders.

At the end of the session, there will be a vote to choose which student (and sous-chef) are the winners.

Private Kitchens

Cooking with…

Themed workshops where some of the most exciting and cutting-edge chefs will be in the kitchen to teach some of their latest and most innovative techniques to 30 people.

Exclusive classes for five to eight people where they will have the chance to cook right alongside the guest chef. These “close up” workshops will feature the chefs on the Technical Committee and some of the best Italian chefs.

Including: Quique Dacosta, Dani García, Ricard Camarena, Virgilio Martínez…

Registration: www.sansebastiangastronomika.com

On the Sunday, free talks in the Kursaal and, throughout the congress, “street food” in the lobby.

Registration: www.sansebastiangastronomika.com

www.sansebastiangastronomika.com

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Popular Sunday morning will be a journey to discover the sensations of Italy thanks to the programme of free talks open to everyone

FROM 5 TO 8 OCTOBER 2014

Popular

Sunday 5 th

October 2014

Gastronomika popular A programme based on free talks open to everyone.

Andrea Tumbarello

Max y Stefano Colombo

Enzo Coccia

Cinque Raimondo Enzo Piccirillo

Don Giovanni (Madrid)

Pizzería La Notizia (Napoles)

Xemei (Barcelona)

Pizzeria a Metro (Vico Equense, Italy)

Pizzería La Masardona (Napoles)

Italians in Spain: Andrea Tumbarello Don Giovanni (Madrid) Genuine and traditional pastas Max y Stefano Colombo Xemei (Barcelona) Venetian pasta recipes The world of pizza: Enzo Coccia Pizzeria La Notizia (Nápoles, Italy) “Signature” pizzas Cinque Raimondo Pizza a metros (Vico Equense, Italy) The myth of the pizza metre Enzo Piccirillo Pizzeria La Masardona (Napoles, Italy) The guru of the fried pizza

Street food SSG ’14 Real pizzas at the Kursaal!

From Sunday 5 October to Wednesday 8 October. Kursaal Conference Centre lobby.

Enzo Coccia, Cinque Raimundo and Enzo Piccirillo, the famous pizza chefs, are bringing their own ovens and their ingredients to San Sebastian Gastronomika-Euskadi Basque Country, for the first time, so all the local residents and visitors can try their famous pizzas right in the Kursaal lobby. The pizzas will range from Coccia’s surprising ones (the only pizza restaurant in the world in the Michelin Guide) to the unusual “fried” ones that are typical of Naples, and not forgetting Vico Equense’s legendary pizza “metres”. www.sansebastiangastronomika.com

21

Market The leading fair in northern Spain, is an international and national networking and commercial benchmark, noted for its total professionalization of the visitors, growing internationalization and strict accreditation and identification processes to facilitate exchanges.

The new initiatives for this year include Premium zones, tasting sessions, bars, etc.

FROM 6 TO 8 OCTOBER 2014

ACQUA PANNA - SAN PELLEGRINO ALASKA SEAFOOD ARDANBERA ART MENU AVÍCOLA GORROTXATEGI BANCO SABADELL GUIPUZCOANO BASQUE CULINARY CENTER (CRUZCAMPO GRAN RESERVA, COVAP, CAFÉS BAQUÉ) BELLO TERRA C.R.D.O. VALDEORRAS CAFÉS AITONA CANTABRIA INFINITA CANTINE DEL BONO CARRASCO GUIJUELO - EXCLUSIVAS MARDU CASTILLO DE MONJARDÍN CUCHILLERÍA NAVARRO DIPUTACIÓN DE CÁCERES - SERVICIO DE TURISMO DIPUTACIÓN DE JAÉN DISTFORM GEMINIANO GESALAGA GOBIERNO VASCO - DEPARTAMENTO DE DESARROLLO ECONÓMICO Y COMPETITIVIDAD GOENAGA ESNEKIAK GRUP BALFEGÓ HARINAS CAPUTO JH SELECCIÓN JOSPER KELER KLIMER KOPPERT CRESS LA RIOJA MAKRO NAVARRA - REYNO GOURMET NEGRINI NESPRESSO PASTIFICIO DEI CAMPI PATRONATO PROVINCIAL DE TURISMO DIPUTACIÓN DE BADAJOZ QUESERÍA LA ANTIGUA DE FUENTESAUCO ROUGIÉ SOSA INGREDIENTS TARTUFLANGHE TERPIN FRANCO

www.sansebastiangastronomika.com

23

Official restaurants San Sebastian Gastronomika 2014 AKELARRE One of the Basque “greats”. With the sea stretching out to the horizon as its backdrop, the cooking of Pedro Subijana is an intelligent, expressive and authentic reflection of the region, while also being highly contemporary.

Address: Padre Orcolaga, 56 City: Donostia - San Sebastián Phone number: 943 311 209 Menu price: €155 www.akelarre.net

AQUARIUM BOKADO GRUPO Technically and conceptually Basque cuisine served into a wonderful marine environment.

Address: Jacques Cousteau square, 1 City: Donostia - San Sebastián Phone Numer: 943 431 842 Menu Price: €55 + VAT www.bokadogrupo.com

Menu Menu “This year we want to offer those attending the congressthe opportunity to choose from three tasting menusso they will not be limited to a set menu.

This will make our work more complicated, but one of our goals is to make our guests happy and provide them with different options. These three menus, Aranori, Bekarki and the Akelarre Classics are a thorough reflection of our style and features everything from some of the dishes from earlier periods right up to our most recent creations.

Ingredients: the best materials, the most pronounced flavours, with cutting edge techniques and a touch of humour.”

24 www.sansebastiangastronomika.com

A taste, using strictly seasonal produce, of Mikel Santamaria’s creativity Nibbles to Start Hearty Soup/Stew or Starter Middle Course Fish of the Day Meat or Poultry Sweet Finale

ARBELAITZ MIRAMÓN

KARLOS ARGUIÑANO

Refined creations with traditional flavours and a personal touch.

An ode to the foundations of cooking with traditional flavours but a unique touch.

Address: Mikeletegui, 53 City: Donostia -San Sebastian Phone number: 943 308 220 Menu Price: €60 + VAT www.arbelaitz.com

Address: Mendilauta, 13 City: Zarautz Phone numer: 943 130 000 Menu price: €33,95 + VA

Menu

Menu

Appetizers

Cooked using the best freshly available local produce

Fennel, Ossobuco, Trout and Herring Roe

2 starters

Cold Locally-Sourced Tomato Soup, Creamed IIdiazabal Cheese

A fish dish

(A Pagoa Artisan Beer on the house) Platter of Two Melons, Foie Gras, Port and Ibérico Ham

A meat dish A dessert

Octopus and Artichoke Salad, Vinaigrette Emulsified with Octopus Liquid Marinated Tuna Stack, Exotic Fruits and Marmitako (fish stew) Consommé Celeriac, Cod and Red Mullet Cheeks, Tomato Gel Wild Quails, Mushroom Carpaccio, Crab Juices Macerated Apricots, Lemon Verbena Sorbet Chocolate, Tea, Vanilla and Caramel Selection

www.sansebastiangastronomika.com

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ARZAK The father of new Spanish cuisine, and his daughter Elena, Best Chef in the World 2012. Wisdom, technique, and avant-garde experimentation.

Address: Avenida del Alcalde José Elosegi, 273 City: Donostia-San Sebastián Telephone: 943 27 84 65 Menu price: €175 + VAT www.arzak.es

Menu “To define Arzak’s current cuisine, we would have to refer to five factors that shape his hallmarks of identity. It’s signature cuisine, with a distinct personality. It is Basque cuisine, in origin and spirit, and above all it is based on certain tastes, or taste idiosyncrasy: a way of being and, in this case, a way of eating within a community, the Basque one, which must be respected. Another string to his culinary bow is research, which is very important in the development of all business areas, including the creative aspect of course.

So, it is evolutionary cooking. Not cooking that dies of success or that lives on the glory of a series of perfect formulas, but one which needs to be constantly advancing to avoid stagnation. And that brings us to the end of these definitions: this is avant-garde cuisine, not a clone of other culinary leaders, everything is embraced, and this includes leading, along with other great chefs, Basque cuisine, and Spanish cuisine, keeping them at the forefront of permanent renewal.”

26 www.sansebastiangastronomika.com

ELKANO An ode to the subtlety of the sea and the world famous grill.

Address: c/ Herrerieta Kalea, 2 City: Getaria Phone numer: 943 140 024 Menu Price: €75 + VAT www.restauranteelkano.com

Menu Starters using ingredients from the Bay of Biscay Cheek of hake in its different textures (battered, grilled and in salsa verde).

Grilled Turbot

MARTÍN BERASATEGUI The subtle and perfectionist world of contemporary farmhouse cooking with the refinement of one of the best chefs in the world.

Address: Loidi Kalea, 4 City: Lasarte Phone number: 943 366 471 Menu price: €195 + VAT martinberasategui.com

Menu “My appetisers are different depending on the whim of the countryside, the sea and the seasons.I propose that you allow me to seduce

2014 Grill Roasted Pigeon with Truffled Liquefied Tubers, Cucumber Pickled in White Vinegar and Curry with its Black Wrinkled Olive Juices

you with small mouthfuls. Seductive, light and above all tasty, they will whet your appetite and be the introduction to a magnificent meal”.

The desserts to finish...

1995 Mille-feuille of smoked eel, foie-gras, spring onions and green apple 2014 Dill and Red Prawn Royale 2011 Oyster with cucumber, kafir and coconut

2014 Iced Tea with Orange Cream, Saffron Jelly and Champagne Granita 2014 Smoked Sponge with Cocoa Crunch, Whisky Iced Cream, Granita, Green Beans and Mint

2013 Sauteed black garlic (fruit garlic) with beet ceviche, ice radish and raifort cream 2014 Creamed and Raw Seaweed on a bed of “Sea Urchin Junket” with Fennel Salad 2011 “Gorrotxategi” egg resting on a herb liquid salad and dewlap carpaccio 2001 Warm vegetable hearts salad with seafood, cream of lettuce and iodized juice 2014 Sea Bass Stack on a bed of Stewed Barnacles, Yolk Crunch and Wild Asparagus and Spinach Extract

www.sansebastiangastronomika.com

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MUGARITZ he search for the essential sensations through one of the most daring and suggestive creative approaches on the planet.

Address: Aldura Aldea, 20 Caserío Town: Errenteria Telephone: 943 522 455 Menu Price: €175 + VAT www.mugaritz.com

Menu 1 Dozen Smeared Radishes Sponge of Candy-floss with Onions and Pine Nuts

Steak Marinated in Blue Cheese… Sweet and Spicy Contrasts Frozen Apple Chippings and Aged Cheese

Cromesqui Royale of Tendons and Legumes

Lemon Succade with our Traditional Herbs

Fresh Pancetta on Toasted Country Bed with the Greenery of Fleshy Leaves

Cloves and Nails and the Fragrance of an Orange

Thinly Sliced Summer Truffle. Fresh Garlic and Parsley Dressing.

Chocolate and Caramel Cronut

Roasted Crusty Bread Vegetable Tiles. A Handful of Teff Seeds and Sprouts …decadentia…

Toasts; Cream and Bread Torrefacto with Cod Threads of Crab with Vegetable Mucilage, Macadamia Nuts and Pink Peppercorns Salted Platter; Bacon with Caviar Hake In White; Milk Pearls and Asparagus Cod Jelly Buttons and Marrow Juices Octopus… with Tripe

28 www.sansebastiangastronomika.com

An Almost Impossible Bite: Sugary Porra

MIRADOR DE ULÍA Ruben Trincado offers innovative cuisine but rooted in tradition; flavours and aromas to which advanced techniques are applied to surprise the diner.

Address: Pº de Gracia, 193 City: Donostia - San Sebastián Phone number: 943 272 707 Menu price: €100 + VAT www.miradordeulia.es

Menu Smoked Oyster with a Pickled Sauce, Apple, Rye Bread and its Pearl “Gilda” with Yolk Emulsion, Butterflied Anchovy Fillet, Marianito (Cocktail) and Pickles Chickpea Stock with Pancetta, Foie Gnocchi, Black Pudding and Fermented Daily Swirl San Sebastián Wharf: Sea Snails, Shrimps and Sea Foam.

Our Tuna Marmitako Stew Grilled Foie with Udon Noodles, Black Garlic and Umami Stock.

Tomato Stack as a Salad with Goat’s Cheese and Pickled Baby Vegetables Roast Norway Lobster and Leeks, with Palo Seco Sauce and Hints of Orange Cuttlefish with Scales of its Ink, Menier and Corn Sand Bresse Pigeon, Seaweed Emulsion, Mole, Corn Bread and Popcorn After Eight Cheese and…

Crunchy Whirls of Crème Pâtissière and Cocoa Rocks on a Tangy Cream with Raspberries and Vanilla Ice-cream

ZUBEROA Tradition-based cuisine, wisely evolved with sumptuous touches.

Address: Pl. Beheko Zoro, 1 City: Oiartzun Phone number: 943 491 228 Menu price: €125 + VAT www.zuberoa.com

Menu Shellfish Royale and Wild Mushroom Emulsion Roasted Norway Lobster on Coconut Cream, Basil and its Coral Grilled Calf’s Cheek and Trotter Ravioli, Ham and Beetroot Broth Low Temperature Poached Egg, Crumbled Cod with Spring Onion and its Pil-Pil. Grilled Squid and “Pelayo” Style Gelatinous Stock Hake with a Hint of Lemon and Herb Civet Sauce Roast Pigeon with Paté and Turnip Raviolis Tokaji Jelly, Grapefruit and Mint Ice-cream.

Fondant Chocolate Cake with Coffee Ice-cream and Mousse

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Hotel OFFICIAL HOTEL SILKEN AMARA PLAZA 4**** A hotel with its own style, character.

But also welcoming.

Like being in the home of some good friends. Warmth without monotony.

And there’s more: thanks to its location, it is very handy for with the centre.

It has been totally renovated.

REGISTRATION AND BOOKING Equinoccio Viajes (Grupo Unida) Prim, 29 20006 San SebastiĂĄn Tel.: 0034 943 216 580 Fax: 0034 943 473 341 E-mail: info@reservasequinoccioviajes.com Web.: www.equinoccioviajes.com

Information and Reservations : check out the package option (registration, accommodation, activities ...)

30 www.sansebastiangastronomika.com

SILKEN AMARA PLAZA

(4

)

María Cristina

(5

) Astoria 7

(4

)

Barceló Costa Vasca

(4

)

Londres (VISTAs MAR)

(4

)

Londres (PLAZA)

(4

)

Palacio de Aiete

(4

)

San Sebastián

(4

) codina

(3

)

Husa Europa

(3

)

DOUBLE RO BB

SINGLE BB

RO

DOUBLE SINGLE USE RO BB

€ 154 € 136

----

----

€ 128

DOUBLE RO BB

SINGLE BB

RO

DOUBLE SINGLE USE RO BB

€ 295

----

----

€ 240

DOUBLE RO BB

SINGLE BB

RO

DOUBLE SINGLE USE RO BB

€ 140

€ 115

----

€ 135

DOUBLE RO BB

SINGLE BB

RO

DOUBLE SINGLE USE RO BB

€ 130

€ 115

----

----

DOUBLE RO BB

SINGLE BB

RO

DOUBLE SINGLE USE RO BB

€ 264

----

----

€ 250

DOUBLE RO BB

SINGLE BB

RO

DOUBLE SINGLE USE RO BB

€ 203

----

----

€ 191

DOUBLE RO BB

SINGLE BB

RO

DOUBLE SINGLE USE RO BB

€ 101

----

----

€ 90

DOUBLE RO BB

SINGLE BB

RO

DOUBLE SINGLE USE RO BB

€ 148

€ 128

€ 115

----

DOUBLE RO BB

SINGLE BB

RO

DOUBLE SINGLE USE RO BB

€ 116

€ 95

€ 95

€ 84

----

DOBLE BB

RO

SINGLE BB

RO

DOUBLE SINGLE USE RO BB

€ 135

€ 110

€ 118

€ 105

----

----

----

----

----

----

€ 77

€ 120

€ 119

----

----

----

----

----

€ 77

----

----

----

PRICES PER ROOM AND NIGHT. VAT INCLUDED BB = Breakfast Buffet | RO= Room Only.

www.sansebastiangastronomika.com

31

Organisers

Public bodies

Sponsors

Official supplier

Collaborators

ES