San Sebastian Gastronomika 2010 Programme by San Sebastian Gastronomika

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Another step forward!

Alta

Off

Popular

21st to 24th November 2010 Kursaal Palace www.sansebastiangastronomika.com

Market

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ANOTHER STEP FORWARD!

Launched into future, we have designed a program which, in addition to being wide, diverse, crossing over all areas, and of course being exceptionally contemporary, expresses in a comprehensible and lucid manner the new challenges, the new demands, the new concepts that are sure to be the lines of work for this sector’s coming horizons. With a generic leitmotif, or recurrent theme, which we capture in the phrase “cosmopolitan urban cooking”, we have created an exciting, innovative and surprising outlook which, today, is the gastronomy of the planet’s next generation. For this, we have brought together the best – and on best form – chefs of the Basque Country, Spain and the world. We have opened up a new theme through the creation of the section “guest city”, an entire conference that in this case we have dedicated to the tempestuous New York. Due to the great success of last year, we have extended and made the mini event “Planeta Parilla” international.

REGISTRATION FOR THE CONFERENCE AND RESERVATIONS Equinoccio Viajes (Grupo Unida) Larramendi, 23 20006 San Sebastián Tel.: 0034 943 216580 Fax: 0034 943 473341 E-mail: vequinoccio@unida.com Web.: www.equinoccioviajes.com

We have also extended, and diversified “Off Gastronomika”, with the participation of the great gurus of wine and dining and a whole programme dedicated to the world of hotels –directed by Fernando Gallardo (La Ruina Habitada) – which we will extend to the whole city.

We have improved the attendees’ area, the perfect and exclusive place both for active “networking” and also for tasting the most gourmet products and drinks all day long. We have worked to transform the “Market” into a true vessel of both national and international business... Including big and exciting new things such as the Official Spanish Sommelier Competition 2010, 1st International Gin and Tonic Contest “Jordi Estadella”, the 1st National Grilling Competition… And all this with a new outlook, with a new way of enjoying it. Internationalization on all levels. Presenters, attendees, press. Interactivity, proximity, personalization, gastronomic immersion. With live tastings in the most eagerly awaited presentations, with private gatherings with the great chefs, and with many great competitions being held for the first time... We will continue walking. We will continue to advance. We will continue to surprise. Welcome to San Sebastian Gastronomika 2010. Another step forward! Technical Committee San Sebastian Gastronomika Alta Hilario Arbelaitz, Karlos Arguiñano, Juan Mari Arzak, Martin Berasategui, Andoni Luis Aduriz, Pedro Subijana and Roser Torras. Technical Committee San Sebastian Gastronomika Off Fernando Gallardo, Josep Roca, Juli Soler, Carlos Tristancho and Roser Torras

www.sansebastiangastronomika.com

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1. ALTA

It is the 12th already! This year, however, we have decided that the step forward will be significant, distinctive, and dramatic.

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ÍNDICE

7 10 11 14 18 20 Four worlds in one

Alta Technical Committee

Alta The chosen 2010

Alta Programme

Alta Gatherings and Workshops

Off Technical Committee

FOUR WORLDS IN ONE Gastronomy is a global universe. A world of worlds. Since we pioneered many new events last year in 2009, this year 2010 will continue with this commitment of casting a wide, diverse and synergic vision. This includes, in addition to cooking, hotels, gri-

21 22 25 26 27 28 Off Programme Wine and Dining

Off Presentations Wine and Dining

Best Sommelier in Spain” Official Contest 2010

Gin and Tonic Contest “Jordi Estadella

Off Presentations Planet Grill

Off Planet Grill Programme

lling, dining service, wine, health, everything that is popular. From four gatherings that make up one. Or one that is four. Different, but closely related. Different, but complementary. Four worlds in one: San Sebastian Gastronomika.

29 30 35 36 38 40 Off Hotel presentations Ruina Habitada

Off Hotel programme Ruina Habitada

Gastronomic Tourism Speakers

Gastronomic Tourism Programme

San Sebastian Gastronomikart

44 46 48 52 58 Popular

Other activities

Market

Official Restaurant SSG’10

Gastronomika Teenagers

- Alta URBAN COSMOPOLITAN COOKING

- Off NEW TRENDS IN THE HOTEL AND RESTAURANT TRADE

- Popular TRIBUTE TO GRILLING

Hotels and travels

www.sansebastiangastronomika.com

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- Market NETWORKING PROFESSIONALS ONLY

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REGISTRATION FEES FOR CONGRESS PRICEPER PERSON

“ALTA” Congress: Amount per gathering Amount per Cooking session

350€ 50€ 50€

“OFF” Congress: THE WORLD OF THE RESTAURANT TRADE “WINE AND DINING”

100€

PLANET GRILL 1stCONFERENCE ON THE CHALLENGES AND OPPORTUNITIES IN GASTRONOMIC TOURISM IN SPAIN

100€ 100€

CONFERENCES ON INNOVATION IN THE HOTEL INDUSTRY GIVEN BY LA RUINA HABITADA: Includes Accommodation in the Astoria 7 Hotel (double room) 4 days (3 nights) 21stto 24thNovember 3 days (2 nights) 22ndto 24thNovember 2 days (1 night) 22ndto 23rdNovember 2 days (1 night) 23rdto 24thNovember Registration WITHOUT Accommodation. 22ndto 24thNovember.

525€ 500€ 450€ 410€ 450€

1. ALTA

EVENT

1. ALTA

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Alta TECHNICAL COMMITTEE

350€

ALWAYS IN SEARCH OF EXCELLENCE AND GENERAL ASSENT, THE “BIG NAMES” OF BASQUE CUISINE AND THE MANAGEMENT OF THE CONVENTION HAVE DESIGNED, THROUGH WORKING TOGETHER, THE GREAT OUTLOOK OF GASTRONOMY 2010 IN THE FORM OF A COMPREHENSIVE PROGRAMME.

CONGRESS

Ferran Adrià

Andoni Luis Aduriz

Colman Andrews

Hilario Arbelaitz

Juan Mari Arzak

el Bulli Restaurant (Roses)

Mugaritz Restaurant(Errenteria)

Writer (New York)

Zuberoa Restaurant (Oiartzun)

Arzak Restaurant (San Sebastián)

History gazes at it

In search of flavours from years gone by

Highly-developed tradition

Living History

Biographer of Ferran Adrià

Hilario Arbelaitz

Karlos Arguiñano

Juan Mari Arzak

Martin Berasategui

Elena Arzak

Eneko Atxa

Martin Berasategui

Massimo Bottura

David Bouley

Zuberoa Restaurant(Oiartzun)

Arguiñano Restaurant (Zarautz)

Arzak Restaurant (San Sebastián)

Martin Berasategui Restaurant (Lasarte)

Arzak Restaurant (San Sebastián)

Azurmendi Restaurant (Larrabetzu)

Martin Berasategui Restaurant (Lasarte)

Osteria Francescana Restaurant (Modena)

Bouley Restaurant (New York)

History continues

Eclecticism and surprise

On the brink of perfection

Mediterranean Incitement

Creator of the New American Cuisine

Andoni Luis Aduriz

Pedro Subijana

Roser Torras

Daniel Boulud

Anthony Bourdain

David Chang

Quique Dacosta

Wylie Dufresne

Mugaritz Restaurant(Errenteria)

Akelarre Restaurant (San Sebastián)

Manager of grup gsr – produccions de gastronomia

Daniel Restaurant (New York)

Writer, chef and traveller (New York)

Momofuku Restaurant (New York)

Quique Dacosta Restaurant (Denia)

WD~50 Restaurant (New York)

France, soaring high above the rest

A true “insider”

Fusion of avant-garde

Bursting of senses

Creative play with technology

www.sansebastiangastronomika.com

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1. ALTA

LIMITED PLACES

THE CHOSEN 2010…

Dani García

Thomas Keller

Iñigo Lavado

Josean Martínez Alija

Nuno Mendes

Drew Nieporent

Calima Restaurant (Marbella)

Per Se Restaurant (New York)

Iñigo Lavado Restaurant (Irún)

Guggenheim Bilbao Restaurant (Bilbao)

Viajante Restaurant [Londres]

Myriad Restaurant Group [New York]

New sensations from Andalusia

Contemporary elegance

Essentialism and synthesis

Subtle Radicalness

The last british phenomenon

The guru of contemporary New York restaurant trade

Paco Morales

Francis Paniego

Neil Perry

Giorgio Pinchiorri

Albert Raurich

Joan Roca

Ferrero Hotel Restaurant (Bocairent)

Echaurren Restaurant(Ezcaray)

Rockpool Bar & Grill Restaurant (Melbourne)

Enoteca Pinchiorri Restaurant [Florencia]

Dos Palillos Restaurant (Barcelona/Berlín)

El Celler de Can Roca Restaurant (Girona)

Complex minimalism

Beyond the tradition

At the forefront of maturation

A legend of the restoration

Asian Dreams

Techno-sensuality at its peak

Paco Roncero

Carme Ruscalleda

Mario Sandoval

Pedro Subijana

Marcelo Tejedor

Sergio y Javier Torres

La Terraza del Casino Restaurant (Madrid)

Sant Pau Restaurant (Sant Pol de Mar)

Coque Restaurant (Humanes de Madrid)

Akelarre Restaurant (San Sebastián)

Casa Marcelo Restaurant (Santiago de Compostela)

Dos Cielos Restaurant (Barcelona)

Sophistication and technology

The best female chef in the World

Fun and colour

Feeling and contemporaneity

Purity and essentiality

Sensitivity and exoticism

1. ALTA

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www.sansebastiangastronomika.com

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Monday 22nd November 2010

AN EXERCISE OF ANALYSIS AND LOOKING FORWARD TO THE FUTURE. SOME OF THE TOP CHEFS IN SPAIN AND IN THE WORLD WILL BE WORKING LIVE WITH RECIPES OF URBAN AND COSMOPOLITAN INSPIRATION, WHICH WILL BE CREATED FOR THE CONVENTION ITSELF. CONTEMPORARILY AND FOR THE FIRST TIME, TASTINGS WILL BE ON OFFER IN REAL TIME DURING MANY OF THE PRESENTATIONS FOR THE AUDIENCE TO ENJOY FROM THE COMFORT OF THEIR OWN SEATS.

Presenter: Nora Sagarzazu

Moderator: Cristina Jolonch

Moderator: Pau Arenós

16.30 - 17.15 h

10.45 - 11.00 h

Official Opening

11.00 - 11.45 h

Sensory subtleties Carme Ruscalleda Sant Pau Rest. (Sant Pol de Mar)

11.45 - 12.30 h

Handling and manipulating the Mediterranean 18.00 - 18.45 h Massimo Bottura Osteria Francescana Rest. (Modena)

12.30 - 13.15 h

Complex nature Martin Berasategui Martin Berasategui Rest.(Lasarte)

13.15 - 14.30 h

El Bulli 2010 Ferran Adrià El Bulli Rest. (Roses)

17.15. - 18.00 h

18.45 - 19.30 h

Radical views Quique Dacosta Quique Dacosta Rest. (Denia) Quantum Gastronomy Andoni Luis Aduriz Mugaritz Rest. (Errenteria) The missing link Joan Roca El Celler de Can Roca Rest. (Girona)

A GREAT HOMAGE TO KARLOS ARGUIÑANO Monday 22nd November 10:45 a.m. Auditorium The great debt of homage. Together with all the chefs who are participating in the event, (and in particular the Technical Committee, made up of Hilario Arbelaitz, Juan Mari Arzak, Martin Berasategui, Andoni Luis Aduriz, Pedro Subijana, and Roser Torras), San Sebastian Gastronomika will finally celebrate the prominence of Karlos Arguiñano in the history of contemporary Spanish cuisine. Together, from a single voice, we will applaud the man, the chef, the great communicator, who has been capable of, firstly, making an entire country enthusiastic about cooking and, secondly, of explaining the revolution of our gastronomy to Spain and the rest of the world. San Sebastian Gastronomika will stand up before one of the legends of modern cuisine, a cuisine which is open to all. Karlos Arguiñano.

Geometry with flavours Juan Mari and Elena Arzak Arzak Rest. (San Sebastián)

www.sansebastiangastronomika.com

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1. ALTA

URBAN COSMOPOLITAN COOKING

Tuesday 23rd November 2010

Wednesday 24th November 2010

NEW YORK, NEW YORK!

URBAN COSMOPOLITAN CUISINE

IN A UNIQUE AND EXCLUSIVE OPPORTUNITY, THE DIFFERENT CUISINES OF NEW YORK –NEW AMERICAN CUISINE, RADICAL AVANT-GARDE, FUSIONS, STEAKHOUSES, CLASSICISM…- WILL TRAVEL FOR THE FIRST TIME TO SPAIN WITH THE GREATEST FIGURES, IN A CONFERENCE FILLED WITH UNEDITED ENJOYABLE AND CREATIVE TENSION WITH LIVE TASTINGS.

CONTINUATION OF MONDAY’S PROGRAMME, WITH A DIARY FILLED WITH BIG NAMES FROM BOTH NATIONAL AND INTERNATIONAL CUISINE. THE HIGHLIGHT OF THE LAST DAY OF THIS INTERNATIONAL CONVENTION WILL BE “LA GRANDE BOUFFE”, A CREATIVE CULINARY SHOW WHERE EIGHT OF THE BEST UP AND COMING CHEFS TOGETHER WILL CARRY OUT THEIR MOST DARING DISHES SIMULTANEOUSLY AND LIVE.

Moderator: Xavier Agulló

11.00 - 11.45 h

New styles in the restaurant trade of New York Drew Nieporent Myriad Restaurant Group [New York]

11.45 - 12.30 h

Astonishing fusions David Chang Momofuku Rest. (New York)

12.30 - 13.15 h

French Connection Daniel Boulud Daniel NYC Rest.(New York)

13.15 - 14.00 h

Intelligent incitement Anthony Bourdain Writer, chef and traveler (New York)

Moderator: Tana Collados

Moderator: Mitxel Ezquiaga

Moderator: Toni Massanés

16.30 - 17.15 h

New american cuisine David Bouley Bouley Rest. (New York)

11.00 - 11.45 h

Technological Creativity Paco Roncero La Terraza del Casino Rest. (Madrid)

17.15 - 18.00 h

Real avant-garde Wylie Dufresne WD-50 Rest. (New York)

11.45 - 12.30 h

Wisdom of naturalness Hilario Arbelaitz Zuberoa Rest. (Oiartzun)

18.00 - 18.45 h

World presentation for the biography of Ferran Adrià Colman Andrews Writer (New York)

12.30 - 13.15 h

Guggenheim, the restaurant of the future (performance) Josean Martínez Alija Guggenheim Bilbao Rest. (Bilbao)

18.45 - 19.30 h

The philosophy of elegance Thomas Keller Per Se Rest. (New York)

13.15 - 13.30 h

2nd Gueridón de Oro Prize Giorgio Pinchiorri Enoteca Pinchiorri Rest. [Florencia]

13.30 - 14.15 h

"Nothing is what it seems" Pedro Subijana Akelarre Rest. (San Sebastián)

16.00 - 17.30 h

“LA GRANDE BOUFFE” Eneko Atxa Azurmendi Rest. (Larrabetzu) Iñigo Lavado Iñigo Lavado Rest. (Irún) Paco Morales Hotel Ferrero Rest. (Bocairent) Francis Paniego Echaurren Rest. (Ezcaray) Albert Raurich Dos Palillos Rest. (Barcelona/Berlín) Mario Sandoval Coque Rest. (Humanes de Madrid) Marcelo Tejedor Casa Marcelo Rest. (Sant. Compostela) Sergio y Javier Torres Dos Cielos Rest. (Barcelona)

17.30 – 18.00 h

Stunning views of Sichuan Neil Perry Rockpool Bar & Grill Rest. (Melbourne)

18.00 – 18.30 h

Cosmopolitan hyperactivity Nuno Mendes Viajante Rest.(Londres)

18.30 – 19.15 h

Transforming the tradition Dani García Calima Rest. (Marbella)

www.sansebastiangastronomika.com

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1. ALTA

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GATHERINGS AND WORKSHOPS David Chang Momofuku Rest. (New York) David Bouley Bouley Rest. (New York)

2. OFF

Moderators: Cristina Jolonch / Tana Collados

10.00 - 10.45 h

Gatherings

A Franco-American vision Daniel Boulud Daniel NYC Rest. (New York) Moderator: Xavier Agulló

With some of the best chefs from New York participating and a maximum of 30 participants Monday 22nd November 2010 15.30 - 16.15 h

50€

1. ALTA

The new format, which was started with great success in last year’s gathering of 2009, will be one of the star commitments in 2010. With an innovative concept that combines to give proximity, privacy, thematic liberty and much interaction, the Gatherings will be carried out without a prior plan, with a maximum of 30 people attending. The Workshops, on the other hand, will give the opportunity to learn specific cutting-edge techniques for use in the kitchen.

PRECIO

East Coast West Coast Thomas Keller Per Se Rest. (New York)

Private Kitchen sessions Given by some of the great Basque chefs, they allow for the involvement of participants (maximum of 15) in the creation of various culinary dishes. Tuesday 23rd November 2010

Moderator: Toni Massanés

15.30 - 16.15 h

Discovering Asia from the Maresme Carme Ruscalleda Sant Pau Rest. (Sant Pol de Mar)

10.00 - 10.45 h

Juan Mari Arzak Arzak Rest. (San Sebastián)

10.00 - 10.45 h

Joan Roca El Celler de Can Roca Rest. (Girona)

15.30 - 16.15 h

Quique Dacosta Quique Dacosta Rest. (Denia)

15.30 - 16.15 h

Dani García Calima Rest. (Marbella)

Moderator: Mayte Díez

Tuesday 23rd November 2010 10.00 - 10.45 h

Cuisine behind the scenes. Anthony Bourdain Writer, chef and traveller (New York) Moderator: Pau Arenos

14.15-15.00 h

New synergies between Iberian meats and wine Carlos Tristancho and Alvaro Palacios

Wednesday 24th November 2010 10.00 - 10.45 h

Pedro Subijana Akelarre Rest. (San Sebastián)

10.00 - 10.45 h

Andoni Luis Aduriz Mugaritz Rest. (Errenteria)

15.30 - 16.15 h

Paco Roncero La Terraza del Casino Rest. (Madrid)

Three concepts from New York, 15.30 - 16.15 h New American cuisine, avant-garde, fusion Wylie Dufresne WD-50 Rest. (New York) www.sansebastiangastronomika.com - 18 -

Christian Escribà Escribà Cake Shop (Barcelona)

2.1. Wine and Dining 2.2. Best Sommelier of Spain 2.3. Planet Grill 2.4. Innovation in the hotel industry given by la Ruina Habitada 2.5. Gastronomic Tourism in Spain 2.6. San Sebastian Gastronomikart 2.7. Gastronomika teenagers

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OFF WINE AND DINING. THE CHOSEN 2010…

EXPERTS IN ALL AREAS OF THE RESTAURANT TRADE AND IN A BROAD SENSE AS WELL –MANAGEMENT, DINING SERVICE, SOMMELIERS, HOTELS…- HAVE TOGETHER DEVELOPED A WIDE AND DIVERSE OUTLOOK FOR THE RESTAURANT TRADE OF THE FUTURE.

Ferran Adrià

Elena Adell

Sergi Arola

Diego Cabrera

Enric Canut

el Bulli Restaurant (Roses)

D.O.C.A. Rioja

Coctelería – Gastrobar Le Cabrera (Madrid)

Agricultural Engineering Technician (Barcelona)

Urban creativity

The fashion cocktail

The cheese guru

History gazes at it.

Oenologist at Bodegas Azpilicueta

LIMITED PLACES

100€

THE WORLD OF THE RESTAURANT TRADE

François Chartier

Lluis García

Pilar García

Sarah Jane Ewans

Josean Martínez Alija

Sommelier (Canadá)

El Bulli Restaurant (Roses)

CRDONavarra Wines

Journalist, Decanter / BBC [Londres]

Guggenheim Bilbao Restaurant (Bilbao)

Master Wine

Radical subtlety

Álvaro Palacios Álvaro Palacios Winery

Eno-culinary Harmonies

Leading Navarra wines

Leadership of dining service and sommellery

Fernando Gallardo

Josep Roca

Juli Soler

Hotel critic (El País)

El Celler de Can Roca (Girona)

El Bulli Restaurant (Roses) Marc Martí

Pablo Martín

Juan Muñoz

Drew Nieporent

Triticum (Cabrera de Mar)

UAES [España]

ASU & MSE [Barcelona]

UAES President

The guru of Spanish sommelier

Myriad Restaurant Group [New York]

Enobreadic Research

Carlos Tristancho

Roser Torras

País de Quercus (Badajoz)

Manager of grup gsr – produccions de

Manel Petrel

Giorgio Pinchiorri

Xavier Ramón

Josep Roca

David Seijas

Carlos Tristancho

gastronomia

Catalan Cork Institute (Palafrugell)

Enoteca Pinchiorri Restaurante [Florencia]

Triticum (Cabrera de Mar)

El Celler de Can Roca (Girona)

El Bulli Restaurant (Roses)

País de Quercus (Badajoz)

Virtuous interactions

A legend of the restoration

Enobreadic research

The emotion of wine

Leadership of dining service and sommellery

www.sansebastiangastronomika.com

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Wine eclecticism

The guru of contemporary New York restaurant trade

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Visionary of the Iberian universe

2.1.Wine and Dining

Off TECHNICAL COMMITTEE

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Tuesday 23rd November 2010

THE WORLD OF THE RESTAURANT TRADE:

Wine and Dining

Wine and Dining 2.1. Wine and Dining

Monday 22nd November 2010

AN INTERNATIONAL DEEPENING INTO THE GREAT THEMES THAT WILL MARK THE FUTURE OF THE RESTAURANT TRADEMANAGEMENT OF CHAINS, NEWS CONTEMPORARY FORMATS OF SERVICE, WINE SYNERGIES, EXTRAVAGANT TASTING… AND THE FIRST INTERNATIONAL GIN AND TONIC CONTEST “JORDI ESTADELLA”. A CREATIVE AND FUN OUTLOOK ON THE MULTIFARIOUS RESTAURANT TRADE.

12.15 - 13.00 h

13.15 - 14.30 h

14.30 -16.00 h

New synergies between Iberian meats and wine Carlos Tristancho and Alvaro Palacios (Chamber Hall) El Bulli 2010: Ferran Adrià El Bulli Rest. (Roses) (Auditorium) LUNCH – ATTENDEES’ AREA Visit to the Fair

16.00 -16.30 h

Techniques for the final maturation stages of cheeses in the restaurant Enric Canut (Room 10)

17.00 - 17.30 h

CATA Bread’s bouquet Xavier Ramon and Marc Martí (Room 10)

18.00 - 18.45 h

19.00 - 20.00 h

The design of service at El Bulli Lluis García and David Seijas El Bulli Rest. (Roses) (Room 10) 1st International Gin and Tonic Contest "Jordi Estadella" The Grand Final (Chamber Hall))

Moderator: Pepe Ferrer

Moderator: Rosa Vives

Moderator: Salvador García-Arbós

11.00 - 11.45 h

12.00 - 12.45

New styles in the New York restaurant trade Drew Nieporent Myriad restaurant group (New York) (Auditorium) The cork: contribution to the excellence of wineç Manel Petrel Catalan Cork Institute (Palafrugell) (Room 10)

13.00 - 13.45 h

Tasting of Soils Josep Roca Celler de Can Roca Rest. (Girona) (Room 10)

13.45 - 14.15 h

Taste buds and molecules François Chartier Sumiller (Canadá) (Room 10)

14.00 -16.00 h

LUNCH ATTENDEES’ AREA Visit to the Fair

16.00 - 18.15 h

18.15 - 19.00 h

19.00 - 19.30 h

www.sansebastiangastronomika.com

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Best Sommelier in Spain” Official Contest 2010 The Grand Final (Chamber Hall) International presence of Spanish wines Sarah Jane Ewans Journalist Wine Spectator/BBC [Londres] Awards Ceremony of “Best Sommelier in Spain” 2010 Official Contest

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Tuesday 23rd November 2010

THE WORLD THE RESTAURANT TRADE: Wine and Dining

“BEST SOMMELIER IN SPAIN” OFFICIAL CONTEST 2010

2.2. Best Sommelier of Spain

Wednesday 24th November 2010

Chamber Hall 16.00 – 18.15 The Grand Final 19.00 – 19.30 Awards Ceremony of “Best Sommelier in Spain” 2010 Official Contest The prestigious and spectacular Official Contest whose aim is to find the best sommelier in Spain, will change location for the first time in its history to San Sebastián. More specifically it will move to the programme of events here at

11.00 – 11.45 h

12.00 – 12.30 h

San Sebastián Gastronomika Off, where it is expected to be held for the next

Great Red Wines Pilar García DO Navarra Wines

13.45 - 14.30 h

Gastrobar fusion and cocktails Sergi Arola Coctelería – Gastrobar Le Cabrera, (Madrid) Diego Cabrera Coctelería – Gastrobar Le Cabrera, (Madrid)

14.30 -16.00 h

TASTING Elena Adell Azpilicueta and Riedel (Room 10) LUNCH ATTENDEES’ AREA Visit to the Fair

three years. The final of this Contest will take place, on the 23rd de November 2010, in two phases: a private written test, in the morning, and the great show live with practical tests in the afternoon. The tests, that will take place live on stage, are as follows: - Product identification and wine tastings description -Erroneous menu (detection and correction)

12.30 - 13.15 h

13.15 - 13.30 h

Guggenheim, the restaurant of the future (performance) Josean Martínez Alija Guggenheim Rest. (Bilbao) (Auditorium)

-Food and wine pairing (at a table with guests on stage) -Service and decanting (at a table with guests on stage) Organizado por

Patrocinadores

Gueridón de Oro Prize Giorgio Pinchiorri Enoteca Pinchiorri Rest. (Florencia) (Auditorium) Adhesión a:

www.sansebastiangastronomika.com

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Colaboradores

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MONDAY 22ND NOVEMBER 2010 Presenter: Salvador Garcia-Arbós

Ferran Adrià

Hilario Arbelaitz

Pedro and Aitor Arregui

el Bulli Restaurant (Roses)

Zuberoa Restaurant (Oiartzun)

Elkano Restaurant (Getaria)

History gazes at it

Highly developed tradition

The masters of seafood grilling

LIMITED PLACES

100€ PLANET GRILL

Panel of judges A selection of journalists, chefs and international sommeliers

Multi-Purpose Hall 12.00-14.00 h. The Semi-finals Performance of contestants Chamber Hall 19.00-20.00 h. The Grand Final The five finalists, competing on stage in front of the

Imanol Jaca

Álvaro Palacios

Adam Perry Lang

Don Serapio (San Sebastián)

Álvaro Palacios Winery

Daisy May’s Restaurant (New York)

Knowledge about meats

Wine eclecticism

Master in dry aging

Neil Perry

Eduardo Saitua Saavedra

jury 20.00 h. Award ceremony and gin and tonic for all Rules and registration:

www.sansebastiangastronomika.com Rockpool Bar & Grill Restaurant (Melbourne) In the avant-garde of aging

Carlos Tristancho País de Quercus (Badajoz)

AZTI-Tecnalia [Sukarrieta] The fire technical chemistry

Visionary of the Iberian universe

www.sansebastiangastronomika.com

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2.3. Planet Grill

1ST INTERNATIONAL GIN AND TONIC CONTEST “JORDI ESTADELLA”

OFF PLANET GRILL. THE CHOSEN 2010…

Monday 22nd November 2010

PLANET GRILL

OFF HOTEL. THE CHOSEN 2010…

PROBABLY, THE SECTOR WITH THE MOST FORCE IN CONTEMPORARY GASTRONOMY. THROUGH A COMPLETE CONFERENCE THE KEY ELEMENTS OF INTERNATIONAL GRILLING WILL BE EXHIBITED; WITH LIVE TASTINGS IN REAL TIME. BASQUE AND INTERNATIONAL SPEAKERS –INCLUDING SOME OF THE BEST SPECIALISTS IN THE WORLD- WILL UNCOVER THE SECRETS OF THIS COOKING, FROM SCIENTIFIC LEVELS, TO USING THE LATEST AVANT-GARDE TECHNIQUES.THE PROGRAMME INCLUDES THE HOLDING OF 1ST NATIONAL GRILLING COMPETITION, IN LA BRETXA, WITH SOME OF THE BEST GRILLERS IN SPAIN TAKING PART. ALL OF THE ATTENDEES AT THIS CONVENTION WILL BE INVOLVED IN THE VOTING PROCESS, WHO WILL HAVE PREVIOUSLY TASTED THE WORK OF EACH CONTESTANT. Chamber Hall Moderator: Iñigo Galatas

11.00 - 11.15 h

Opening - introduction Hilario Arbelaitz Zuberoa Rest. (Oiartzun)

11.15 - 11.45 h

Selection, treatment and handling of red meat Imanol Jaca Don Serapio (San Sebastián)

11.45 - 12.15 h

12.15 - 13.00 h

Grilling applied to the sea Pedro and Aitor Arregui Elkano Rest. (Guetaria) New synergies between Iberian meats and wine Carlos Tristancho País de Quercus Álvaro Palacios Álvaro Palacios Wineries

13.15 - 14.30 h

El Bulli 2010 Ferran Adrià El Bulli Rest. (Roses) (Auditorium)

16.00 - 17.00 h

The secrets of combustion Eduardo Saitua Saavedra AZTI-Tecnalia [Sukarrieta]

17.00 - 17.30 h

Innovative techniques of dry aging Adam Perry Lang Daisy May's BBQ USA Rest.(New York)

17.30 - 18.00 h

Improbable Australian Aging Neil Perry Rockpool Bar & Grill Rest. (Melbourne)

19.00 -20.00

1st International Gin and Tonic Contest "Jordi Estadella" The Grand Final

1ST NATIONAL GRILLING COMPETITION LA BRETXA MARKET 14:30-16:00. THE GRAND FINAL WITH THE BEST GRILLERS IN SPAIN PARTICIPATING THE JURY WILL BE COMPOSED OF ALL THE ATTENDEES AT PLANET GRILL

Ferran Adrià

Manuel Araújo

Ferran Fisas

Fernando Gallardo

el Bulli Restaurant (Roses)

F&B Starwood España and Portugal Manager

CEO Frog & Fer

Hotel critic (El País)

History gazes at it

View of the hotel trade

Carmen GiménezCuenca Coacher Psychology and coaching In the hotel industry

The generation of emotions

Guru of Hotel innovation

Elena Martín

Almudena Miranda

Inma Ranera

Former member of the duo Las Virtudes

CEO Trainingyou

CEO Christie & Co

Recreational emotiveness

New global strategies

Intelligence applied to the hotel trade

Ana Robledo Pascua

Alberto Sánchez

Agustí Torelló

Tomás Zamora

Pikolin Group Communication Director

Pharmaceutical and cosmetic specialist

Agustí Torelló MataOenologist

Hábitat Manager– Institute of Biomechanics of Valencia

New applications of comfort Pikolin

Gastronomic pharmacy

The great expert of catalan cava

Ergonomics applied to rest

www.sansebastiangastronomika.com

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2.4. Innovation in the hotel industry given by la Ruina Habitada

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Monday 22nd November 2010

Tuesday 23rd November 2010

CONFERENCES ON INNOVATION IN THE HOTEL INDUSTRY GIVEN BY LA RUINA HABITADA

By Fernando Gallardo

FERNANDO GALLARDO, A PRESTIGIOUS JOURNALIST SPECIALIZED IN THE HOTEL TRADE AND AN INTERNATIONAL GURU IN THE SECTOR, WILL LEAD AN AMBITIOUS PROGRAMME. IN DIFFERENT PRESENTATIONS, WHICH WILL BE HELD IN THE KURSAAL PALACE AND IN DIFFERENT HOTELS IN SAN SEBASTIÁN, HE WILL EXPLAIN ALL THE NEW TRENDS THAT ARE GOING TO MARK HOTEL INNOVATION OVER THE NEXT FEW YEARS, THROUGH THE FORMAT OF DEBATES, WORKSHOPS AND PERFORMANCES.

9.30 h

Registration

10.00 - 11.45 h

Presentation and group work Work Fernando Gallardo Hotel Londres

12.30 h

VISIT TO THE FAIR

13.15 - 14.30 h

El Bulli 2010 Ferran Adrià Restaurante El Bulli Kursaal Palace (Auditorium)

17.30 - 18.30 h

Workshop: joy and wellness Elena Martín Former member of the duo Las Virtudes

19.00 - 20.00 h

LUNCH ATTENDEES’ AREA

16.00 - 17.00 h

Gathering: ergonomics in hotels Tomás Zamora Institute of Biomechanics of Valencia Ana Robledo Pascua Pikolin Group Hotel Silken Amara Plaza

BREAKFAST

16.00 - 17.15 h

10.00 - 11.30 h

Presentation of group work Work groups Hotel Silken Amara Plaza

Workshop: web 2.0 Almudena Miranda CEO Trainingyou

17.30 h

TRANSFER TO THE KURSAAL PALACE

11.30 - 12.00 h

BREAK

18.15 - 19.00 h

12.00 - 13.00 h

The Hotel Industry in 2010 Inma Ranera CEO Christie & Co Hotel Silken Amara Plaza

International presence of spanish wines Sarah Jane Ewans Journalist (Decanter / BBC)

19.00 - 19.30 h

Final of “Best Sommelier in Spain” Official Contest 2010 Award Ceremony

21.30 h

FRATERNITY DINNER

El Cava en el spa Agustí Torelló Agustí Torelló Mata Oenologist Alberto Sánchez Pharmaceutical and cosmetic specialist Hotel Silken Amara Plaza

14.30 -15.45 h

9.00 h

21.30 h

1st International Gin and Tonic Contest “Jordi Estadella" Kursaal Palace (Sala de Cámara)

13.00 - 14.00 h

Sensorial Sustainability (happiness and beauty) Ferran Fisas CEO Frog + Fer Hotel Silken Amara Plaza

14.15 - 15.45 h

LUNCH ATTENDEES’ AREA

15.45 h

TRANSFER TO MIRAMON TECHNOLOGY PARK

FRATERNITY DINNER

www.sansebastiangastronomika.com

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2.4. Innovation in the hotel industry given by la Ruina Habitada

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CONFERENCES ON INNOVATION IN THE HOTEL INDUSTRY GIVEN BY LA RUINA HABITADA

By Fernando Gallardo

22nd, 23rdand 24thNovember

REGISTRATION PACKAGES

COST PERPERSON

Attendee Includes Accommodation in the Astoria 7 Hotel (double room)

4 days (3 nights) 21stto 24th November 3 days (2 nights) 22ndto 24th November 2 days (1 night) 22ndto 23rd November 2 days (1 night) 23rdto 24thNovember 9.00 h

BREAKFAST

14.00 -15.45 h

LUNCH ATTENDEES’ AREA

9.30 h

TRANSFER TO THE PALACIO DE AIETE HOTEL

16.00 - 17.00 h

Workshop hotel kitchen Manuel de Araújo F&B hotels Starwood Board Director Hotel María Cristina

525€ 500€ 450€ 410€

Registration WITHOUT Accommodation. 22ndto 24thNovember.

10.00 - 12.00 h

Round table: Understanding the client Hotel Palacio de Aiete

12.00 h

TRANSFER TO THE KURSAAL PALACE

12.45 - 14.00 h

Workshop: coaching for hotels Carmen Giménez Coacher Kursaal Palace (Chamber Hall)

450€

MEMBERS OF THE CLUSTER: Discount of ¤100 for each Attendee’s package Individual room supplement per night: ¤38

Optional on the Kursaal Palace 1st Conference on the Challenges and Opportunities of Gastronomic Tourism in Spain Alta Congress Program (Nuno Mendes, Neil Perry and Dani García)

Notes: The quota for the Attendees at the Conferences on Innovation in the Hotel Industry, gives the right to enter into any of the presentations of the Alta Convention, The Official hotel of the Conferences is the Astoria 7 Hotel in San Sebastian. It has limited places.If this hotel fills up, the people attending the Conferences willbe offered to stay at the Hotel Silken Amara Plaza, (it is the official hotel of San Sebastian Gastronomika), which is situated very close to Astoria 7 Hotel. Theprices that apply for the Silken Amara Plaza Hotel will be indicated in the San Sebastian Gastronomika event accommodation price table.

www.sansebastiangastronomika.com

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2.5. Turismo Gastronómico en España

Wednesday 24th November 2010

PRECIO

100€

1ST CONFERENCE ON THE CHALLENGES AND OPPORTUNITIES OF GASTRONOMIC TOURISM IN SPAIN

OFF, GASTRONOMIC TOURISM. THE CHOSEN…

INSCRÍBETE +34 943 216 580

The objectives of the “1st Conference on the Challenges and Opportunities of Gastronomic Tourism in Spain” are as follows: To achieve a better knowledge of the requirements and ways of improving the management of gastronomic tourism in Spain. To communicate success stories about initiatives in which we find linked tourism, wine and gastronomy, both in Spain and on an international level.

Marc Canavaggia Member of Tangible

Vittorio Castellani Journalist and gastronomic consultant

Manuel Gago

Iñaki Gaztelumendi

Professor at the Faculty of Communication Sciences at University of Santiago de Compostela

Member of Tangible

To establish methods of exchange between professionals so that they can both make things become reality and also pinpoint the problems and requirements in the development of gastronomic tourism in Spain. To promote the concept of innovation in the tourism sector, with the hope of laying the foundations for sustainable development. To draw valid conclusions for the benefit of those participating in this conference, for administrative bodies, and the private sector; something which will allow future proposals to be carried out.

Lluis Pujol

Enrique Ramos

Enrique Ruíz de Lera

Jesús Suso

Manager of the Spanish Association of Destinations for the Promotion of Gastronomic Tourism and of Saborea España

City Councillor for Tourism in San Sebastián

General Subdirector for Foreign Promotion and Marketing at Tourspain

General Manager of Avante Marketing & Medios

www.sansebastiangastronomika.com

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2.5. Gastronomic Tourism in Spain

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PRECIO

100€

2.5. Gastronomic Tourism in Spain

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1ST CONFERENCE ON THE CHALLENGES AND OPPORTUNITIES OF GASTRONOMIC TOURISM IN SPAIN

Kursaal Palace 24th November 2010 Chamber Hall 17:00- 18:00 h Discussion board Profile, interests, and needs of the gastronomic tourist. Pilar Zorrilla Jesús Suso Vice-Councillor for Trade and Tourism General Manager of Avante Marketing & of theBasque Country Medios Introduction to the programme Explorers of taste: habits, strategies and profiles of the gastronomic tourist on the Internet. Iñaki Gaztelumendi Manuel Gago Member of Tangible. Professor at the Faculty of Communication Sciences at University of Santiago de Block 1. The “deconstruction” of the gourmet tourist Compostela. The objective of this table is to better understand the profile of The profile of the gastronomic tourist in San the new gastronomic tourist, their criteria for the choice of Sebastián. destination, their search for information, and to study the conEnrique Ramos sumption habits of tourist products. City Councillor for Tourism in San Sebastián 16:00-16:30 h Opening of the conferences

Block 2. Keys to success for a Gastronomic Tourism Destination. The objective of this table is to analyse the keys that explain the success of the strongest gastronomic tourism destinations in Spain, France and Italy, and to reflect on the steps that a destination must take if it should wish to develop a competitive offer in this market niche. 18:30- 19:00 h Presentation Tasting Spain: the materialization of an idea Luis Pujol Manager of Spanish Association of Destinations for the Promotion of Gastronomic Tourism and of Tasting Spain

19:00- 20:00 h Stories Panel Success stories from the Nordic Countries (Presentation to be confirmed) Success stories from Italy. Vittorio Castellani Journalist. 2nd Gastronomade Success stories from France (Presentation to be confirmed)

Moderator: Marc Canavaggia,member of Tangible

20:00 h CONCLUSIONS AND CLOSING OF THE CONFERENCE

Tourism 16:30- 17:00 h Presentation Enrique Ruíz de Lera Sub-director for Promotion at Tourspain Moderator: Iñigo Gaztelumendi

18:00-18:30 h Coffee Break www.sansebastiangastronomika.com

www.sansebastiangastronomika.com

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2.6. San Sebastian Gastronomikart

SAN SEBASTIAN GASTRONOMIKART Kursaal Palace From 21st to 24th November 2010

“Senses...” Ramon Roteta

The legendary chef will immerse us, with his sculptural works which “come from emptiness, from the distance, from the being… ¡of wanting to be! From doing in order to be; from going in order to come, from doing…and doing in the solitude of the senses”, in a world that we will discover in the area GastronomikART and in different locations in the Kursaal.

Suprising creativity defined by Andoni Luis Aduriz: To examine onself is to sculpt conventionalisms. To doubt is to carve the routine. To decide is to hollow out questions. To make known the fear is to confer structure onto insecurity. To mould time is to transform emptiness, light and movement. To cook outlines is to comunicate with the spacial surroundings and forms. Cincelar el comportamiento es aferrarse a la sospecha. To tear the balance is to make harmony three-dimensional. To vacate prejudices is to fill with possibilities. To apprehend symbolic language is to fasten meanings. To decipher the fragmented look is to get around visual thought. To stroke material is to configure expressive means. To sculpt stone is to analyze a difficulty. To create is to characterize reason. To question is to sculpt oneself.

“The silence of emptiness. Visions of an edible world” Enrique Fleischmann, Borja García-Argüelles and Juantxo Egaña

For the first time, art will form part of the global concept at San Sebastian Gastronomika. Gastronomic art, of course. GastronomikART. During the whole time this international convention is being held, in the area GastronomikART of the Kursaal palace, all the attendees will be able to enjoy an original, daring and surprising exhibition. “The silence of emptiness. Visions of an edible world”, created by chefs and artists using edible materials. Enrique Fleischmann, Borja García-Argüelles and Juantxo Egaña. Note: different surprising “artistic-edible” performances will take place in the Auditorium during the time that the international gathering is being held.

Andoni Luis Aduriz

www.sansebastiangastronomika.com

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Bringing together in one single event the necessary parameters of healthy cooking during teenage years and the fun and entertainment inherent in these ages, Gatronomika Adolescentes [Gastronomika Teenagers] –a special session dedicated to young people of school age from Gipuzkoa–, proposes a morning of learning, laughter and interaction with teaching and advice from three of the greatest young Spanish chefs.

2.7. Gastronomika teenagers

GASTRONOMIKA TEENAGERS

Moderator: Peio García Amiano

10.00-12.00 h MIXED CUISINE Breakfasts that “rock” Quique Dacosta Quique Dacosta Restaurant(Denia)

Sweet and healthy, but fantastic, cooking Dani García Calima Restaurant (Marbella)

With the collaboration of Eurotoques. Kursaal Palace 24th November 2010 Chamber Hall

Energy and surprising dishes Eneko Atxa Azurmendi Restaurant (Larrabetzu)

www.sansebastiangastronomika.com

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1. ALTA

3. POPULAR

3. GASTRONOMIKA POPULAR

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GASTRONOMIKA POPULAR IN LINE WITH THE CONVENTION´S AMBITION OF EXTENDING ITS PROGRAMME TO THE CITIZENS AND VISITORS OF SAN SEBASTIÁN, ON SUNDAY, THE KURSAAL PALACE AND ITS SURROUNDINGS (LA BRETXA MARKET) WILL BE HOME TO THE DIFFERENT POPULAR CEREMONIES THAT FORM SAN SEBASTIAN GASTRONOMIKA POPULAR. PRESENTATIONS, COSMOPOLITANISM, SURPRISES, TASTINGS… THE CONVENTIONFOR THE CITY. SUNDAY 21ST NOVEMBER MIDDAY Kursaal Palace EUSKADI, SAVOUR IT A well-known group of young Basques chefs will offer, with free entry for everyone, different presentations whose content will be fun and, above all, practical: tricks for improving home-cooked dishes; cooking in 10 minutes; cooking with leftovers; how to prepare a quick banquet with whatever there is in the fridge….

11.40 - 12.00 Senen González Sagartoki Restaurant (Vitoria)

EUSKADI WELCOMES NEW YORK Event and show for everybody to welcome the chefs and authorities of New York, this year´s guest city at San Sebastián Gastonomika.

12.00 - 12.20 Ramón Piñeiro Marqués de Riscal Restaurant (Elciego)

- Official speeches - Welcome Aurresku (Basque Honour Dance) - Special Tamborrada (Drum Festival) - USA Surprise

Moderator: Iñigo Galatas

11.00 - 11.20 Mikel Santamaria Aquarium – Bokado Group Restaurante (San Sebastián)

12.20 - 12.40 Mikel Gallo Nineu Restaurant (San Sebastián) La Bretxa Market

11.20 - 11.40 Beñat Ormaetxea Jauregibarria Restaurant (Amorebieta)

12.40 - 13.00 Aitor Elizegi Gaminiz Restaurant (Zamudio)

THE TUNNEL OF GRILLING In a large marquee fitted out in La Bretxa, citizens and visitors will be able to enjoy the different meats of Spanish Protected Designation of Origin (PDO), accompanied by wines, in a global celebration of grilling.

www.sansebastiangastronomika.com

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Show Cooking Classroom A multi-purpose area dedicated to practical cooking demonstrations parallel to the official programme. The space will be available for companies and private activities. SUKATALDE (Association of Chefs of Gipuzkoa) As a stedy programme in the Show Cooking Classroom over three days of the convention, the association Sukatalde will hold two culinary sessions live and open to professionals. Sessions: from 12 noon until 1pm; from 6pm until 7pm.

Gaztelubide Gastronomic Society The famous society from San Sebastian will join San Sebastian Gastronomika convention this year through conducting some private demonstrations. These hope to bring closer to their members the reality of culinary tradition from other Autonomous Communities. This year in 2010, at the facilities of Gaztelubide, three special demonstration-tastings will be held led by Martin Berasategui, an important figure of the society and Tambor de Oro (Golden Drum) Prize of San Sebastián. Programme (only for memberlimited places):

Members: A fuego negro, Agorregi, Alameda, Bera Bera, Branka, Fagollaga, Frontón de Tolosa, Hernialde, Iñigo Lavado, Kokotxa, Mirador de Ulia, Narru, Xarma. Round Table: “Electronic commerce and artisan producers” Organized by The Glutton Club E-commerce has revolutionized the way of valuing artisan products through the creation of a direct relationship between producer and consumer. The objective of this round table is to analyze the incipient use of electronic commerce on the part of artisan producers as a means of marketing. It will also analyze challenges such as the direct relationship with customers, the design, the marketing and the logistic media, as well as the development of e-commerce as an opportunity for rural development.

The traditional cannelloni Carles Gaig (Gaig-Barcelona Restaurant) and Nandu Jubany (Can Jubany-alldetenes restaurant) Hake at 45º and “my mother’s” croquettes Francis Paniego (Echaurren-Ezcaray Restaurant). Biscuits and canapés with a surprise, Christian Escribà (Escribà Patisserie – Barcelona)

The convention attendees’ party La Kabutzia Monday 22nd November from 12 midnight Organized by Agustí Torrelló Mata and Gorrotxategui. Like every year, the central enjoyable point of the convention will come alive, until the early morning, in the chosen nightclub in San Sebastián.

www.sansebastiangastronomika.com

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1. ALTA

OTHER ACTIVITIES GASTRONOMIKA 2010

4. MARKET

MARKET

NOMBRE COMERCIAL

THE MARKET SPACE, WHICH WILL WELCOME AMONG ITS VISITORS THE MOST PRESTIGIOUS OPINION LEADERS –PURCHASING MANAGERS FROM THE GREAT SUPERMARKETS, ETC.-. THIS YEAR IN ADDITION NEW SPACES WILL INCLUDED –SUCH AS THOSE DEDICATED TO THE WINES OF SPAIN, PART OF THE TAKING OFF OF THE BEST SOMMELIER IN SPAIN OFFICIAL CONTEST 2010AND NEW INITIATIVES, WITH WHICH THE ORGANIZATION WILL ASSURE NOT ONLY AN EASY PROFESSIONAL INTERCHANGE, BUT ALSO HIGHLY ENJOYABLE CONFERENCES:

GRUPO PRODUCTOS

Navarra

Distribuidora

EL RINCÓN DEL BACALAO

Gipuzkoa

Bacalao

CAVAS MESTRES

Barcelona

Cava

ENCINARES DEL SUR

Córdoba

Jamón Ibérico Puro de Bellota

PESCADOS ALBA

ALUS ALDU WITH INCREDIBLE FIGURES FROM LAST YEAR IN 2009 (5,000 SQUARE METRES OF STANDS ON THREE FLOORS, 130 EXHIBITORS, 1,200 BRANDS, STRONG INTERNATIONAL PRESENCE…). IN 2010 THE MARKET SPACE WILL CONTINUE TO BE, LIKE THE GREAT FAIR OF THE NORTH OF SPAIN, A REFERENCE POINT FOR COMMERCE AND FOR NATIONAL AND INTERNATIONAL NETWORKING. THERE ARE THREE CLEAR PARAMETERS: COMPLETE PROFESSIONALISM; INTERNATIONALIZATION AND RIGOROUS DESIGN OF ATTENDEE IDENTIFICATION BADGES, WITH VIEW OF FACILITATING THE CREATION OF CONTACTS.

PROVINCIA

Valladolid

Pulpo

ARTESANA SOSA

Barcelona

Ingredientes

ASOCIACIÓN SIDRA NATURAL DE GIPUZKOA

Gipuzkoa

Sidra

AVICOLA GORROTXATEGI - PITAS PITAS

Gipuzkoa

Producción y venta de huevos frescos y sus derivados

BARRY CALLEBAUT IBERICA

Barcelona

Cacao

BASOA - DISTRIBUCIÓN DE VINOS Y BEBIDAS

Gipuzkoa

Distribuidora

BODEGAS BORDEJÉ

Zaragoza

Vinos

BODEGAS CASTILLO DE MONJARDIN

Navarra

Bodegas y Restaurante

BODEGAS VALDEMAR

La Rioja Alavesa

Vinos

BRAGARD ESPAÑA

Madrid

Uniformes

CAFES AITONA

Gipuzkoa

Café

CAFES BAQUE

Gipuzkoa

Café

CÁRNICAS JOSELITO

Salamanca

Embutidos

CERÁMICA INDUSTRIAL MONTGATINA

Barcelona

Vajilla

COMERCIAL LASTUR

Gipuzkoa

Distribuidora

COMERCIAL ORBA

Gipuzcoa

Distribución y Alimentación

COMERCIAL ULZAMA

Bizkaia

Distribuidora

COMERCIAL URANZU

Gipuzkoa

Distribuidora

CONSERVAS LOLÍN

Cantabria

Conservas

CONSERVAS PORTO-MUIÑOS

La Coruña

Algas, arroces, conservas marinas

CUCHILLERIA NAVARRO

Gipuzkoa

Cuchillos y utensilios

CUNE

La Rioja

Vinos

D.O. TORTA DEL CASAR

Extremadura

Quesos D.O. Torta del Casar

DASTATZEN

Gipuzkoa

Cárnicas

DIPESA

La Rioja

Distribuidora

DIPUTACIÓN PROVINCIAL DE SALAMANCA

Salamanca

Institución

www.sansebastiangastronomika.com

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4. MARKET

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NOMBRE COMERCIAL

PROVINCIA

GRUPO PRODUCTOS

DO JAMÓN DE LOS PEDROCHES,

Andalucia

Productos típicos de Andalucía

PRIEGO DE CÓRDOBA Y MONTILLA MORILES

NOMBRE COMERCIAL

PROVINCIA

GRUPO PRODUCTOS Distribuidora

GRUPO URRAKI

Gipuzkoa

GUZMÁN GASTRONOMÍA

Barcelona

Frutas y Verduras

Navarra

Instituto de Calidad Agroalimentaria de Navarra

EFFETRE SRL / TOSCOBOSCO

Itália

Trufas naturales y derivados artesanales/ fusión entre las trufas y la tradición gastronómica Toscana

ICAN

ENOTURISMO Y GASTRONOMIA DE VALLADOLID

Valladolid

Enoturismo y gastronomia de Valladolid

INEDIT

Barcelona

Cerveza

ESPACIO DEL CAVA

Barcelona

Cava

ITSAS NATURA

Gipuzkoa

Asesoría Integral Higienico-Sanitaria / Laboratorio

AGUSTÍ TORELLÓ

Barcelona

Cava

JOSPER

Barcelona

Hornos

BOHIGAS

Barcelona

Cava

JUAN HINOJAL

Gipuzkoa

Vestuario de hosteleria

CANALS

Barcelona

Cava

LACTEOS GOENAGA

Gipuzkoa

Lacteos

CASTELL D’AGE

Barcelona

Cava

LAVAZZA

Italia

Café

FREIXENET

Barcelona

Cava

LOFOTEN EXCLUSIVE

Alicante

Pescado exlusivos de Lofoten

GRAMONA

Barcelona

Cava

MYDRAP

Barcelona

Servilletas e indivuduales

JANE VENTURA

Tarragona

Cava

NORGE

Noruega

Productos de noruega

JOAN RAVENTÓS ROSELL

Barcelona

Cava

PROMOFILO

Madrid

Maquinaria de afilado

MASCARÓ

Barcelona

Cava

QUESOS ARTESANOS REY CABRA

Málaga

Quesos de cabra de la Serranía de Ronda

MARIA CASANOVAS ROIG

Barcelona

Cava

RIOJA ALTA

La Rioja

Vinos

ORIOL ROSSELL

Barcelona

Cava

ROBUSTA

La Rioja

Calzado

RAVENTÓS BLANC

Barcelona

Cava

ROUGIE

Gipuzkoa

Productos del pato

RECAREDO

Barcelona

Cava

SAN PELLEGRINO

Barcelona

Agua

SEGURA VIUDAS

Barcelona

Cava

SANTOS CARRASCO

Salamanca

Embutidos

TORREBLANCA

Barcelona

Cava

SOLÉ GRAELLS

Barcelona

Distribución y Alimentación

TORELLÓ

Barcelona

Cava

TOLOSA GOURMET

Gipuzkoa

Gastronomía de Tolosaldea

VALLFORMOSA

Barcelona

Cava

VINOS DE NAVARRA

Navarra

Asociación Bodegas de Navarra

VILARNAU

Barcelona

Cava

VINOTECA MENDIBIL

Gipuzkoa

Distribuidora

EUSKOLABEL - FUNDACIÓN KALITATEA

Bizkaia

Institución

VIÑA ALIAGA

Navarra

Vinos

EXCLUSIVAS ARRIAGA

Gipuzkoa

Distribuidora

WINTERHALTER

Málaga

Maquinaria industrial

FAGOR INDUSTRIAL

Gipuzcoa

Maquinaria industrial

ESPACIO CONCURSO MEJOR SUMILLER DE ESPAÑA

FAGOR MENAJE PROFESIONAL

Gipuzcoa

Maquinaria doméstica

La Rioja

Vinos Vinos y destilados

AZPILICUETA

GEMINIANO

Salamanca

Embutidos

BODEGAS MIGUEL TORRES

Barcelona

GETARIAKO TXAKOLINA

Gipuzkoa

Txakoli

CASTILLO DE PERELADA

Girona

Vinos y cavas

GRUP BALFEGÓ

Tarragona

Atún

CRDO RIBEIRO

Orense

Vinos

GRUPO FERNANDO PEÑA _ COMERCIAL URDAKI

Gipuzkoa

Distribuidora

www.sansebastiangastronomika.com

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4. MARKET

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Official Restaurants of SSG’10 A FUEGO NEGRO El descaro y la diversión del pintxo contemporáneo Dirección: C/ 31 de Agosto, nº 31 Población: Donostia · San Sebastián Teléfono: 650 13 53 73 Precio menú: 45€ iva inc. SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú: Aperitif Ajos blancos con bonito Oreja skabetxada con mole helado Sopita de camarón a otro nivel Ensalada agitada de pato y naranja sanguina Ros Bif - mostaza - pimiento asao Rissotajo con hierbas y matices Merluza y perejil Paloma, tiro, pum! Remolatxa avinagrada y yogur salado Trufuas aireadas

AGORRREGI Tradición y posibilismo Dirección: Portuetxe bidea, 14 Población: Donostia · San Sebastián Teléfono: 943 224 328 Precio menú: 39,50€ + IVA SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú: Aperitivo Vieiras asadas, tomate confitado y pimientos asados en ensalada Ravioli de jamón ibérico, albahaca y aceite de olivas arbequinas

Arroz cremoso de queso Irati, con huevo y trufa de invierno Hongos y foie gras con manzana errezila y crema de hongos Txangurro a la donostiarra con su socarret Morros de ternera en salsa de pimienta verde con puré cremoso de berza Bizcocho cremoso de almendras con su helado Cappuccino de arroz con leche

Lima-Limón Crema de Melocotón con Perlas de Yogur helado

AKELARRE

SUKATALDE Asociación de Cocineros de Gipuzkoa

La expresión de la madurez creativa en clave lúdicamente reflexiva

Menú: Ostras con manzana y limón licuado. Atún Toro marinado en agua de mar y cítricos. “Butakaku” Papada de cerdo ibérico con pochas. Huevo Termal, patata y trufa. Pescado del día asado con caldo meloso de pescados de roca y azafrán. Lomo de ciervo asado con peras al vino tinto. Brownie de chocolate con cítricos. Frutos Rojos y jengibre con helado de queso.

Dirección: Pso. Padre Orcolaga, 56 (Igueldo) Población: Donostia · San Sebastián Teléfono: 943 31 12 09 Precio menú: 140€ + IVA Menú: Sándwich de Chicharro Rulo de Pan y Morcilla Polvorón de Patatas Fritas Cerdito Mejillón Relleno Gambas con Vainas al Fuego de Orujo Moluscos en la Red del Pescador Corteza de Pan con Trufa, Tubérculos y Raíces /Foie Fresco a la Sartén con “Escamas de Sal y Pimienta en Grano” Callos de Bacalao Rodaballo con su “Kokotxa” Pichón asado, con un Toque de Mole y Cacao Cordero a la Brasa con los Posos de Vino

ALAMEDA Vanguardia entroncada con las raíces vascas Dirección: C/ Minasoroeta, 1 Población: Hondarribia Teléfono: 943 642 789 Precio menú: 85€ + IVA

Menú: Hongos salteados con yema Merluza asada con caldo de calamar y tapioca Carne roja de vacuno Torrija de avellana con reducción de rooibos

ARGUIÑANO Un canto al fundamento culinario con sabores de siempre pero con toque Dirección: c/ Mendilauta, 13 Población: Zarautz Teléfono: 943 13 00 00 Precio menú: 31,75€ (Bebidas aparte + IVA) Menú: Menú de temporada

ASADOR PORTUETXE El universo tradicional y las recetas clásicas del asador en uno de los establecimientos más punteros y deseados

AQUARIUM – BOKADO GRUPO

Dirección: C/ Portuetxe, 43 Población: Donostia – San Sebastián Teléfono: 943 21 50 18 Precio menú: 60€ aproximado

Cocina vasca técnica y conceptualmente evolucionada en un entorno marino espléndido

BRANKA

Dirección: Pl. Jaques Cousteau, 1 Población: Donostia – San Sebastián Teléfono: 943 431 842 Precio menú: 45€ (Bebida, Café e IVA no incluidos)

Producto con toque frente al mar de Chillida Dirección: Pso. de Eduardo Chillida, 13 Población: Donostia – San Sebastián

Teléfono: 943 317 096 Precio menú: 70€ SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú: Ostra atemperada sobre una esencia de cigala y azafrán, crema de coliflor y tuétanos de verduras Verduras y setas de temporada salteadas, sobre una crema montada de patata y lascas de jamón ibérico Carabinero gigante de Huelva a la parrilla acompañado de un arroz acquerello de su esencia Kokotxas de merluza a la parrilla Rodaballo a la parrilla Minestrone de frutas con sorbete de cítricos y verduras y soufle coulant de Idiazabal con coulis de cereza

ELKANO Una oda a la sutileza del mar y la parrilla con fama mundial Dirección: c/ Herrerieta Kalea, 2 Población: Getaria Teléfono: 943 14 0024 Precio menú: 72,90€ (IVA y bebidas aparte) Menú: Almejas a la parrilla Cocochas de merluza rebozada Cocochas de merluza a la parrilla Hongo beltza a la parrilla Bogavante a la parrilla con vinagreta Rodaballo a la parrilla Texturas de manzana reineta a la parrilla

FAGOLLAGA

La mitología de la cocina vasca tradicional

Arte y sensibilidad en una coquinaria de cocciones justas, caldos esenciales y delicadas armonías

Dirección: c/ Aldamar, 4 Población: Donostia – San Sebastián Teléfono: 943 421 762 Precio menú: 62€ + IVA

Dirección: c/ Bº Ereñozu, 68 Población: Hernani Teléfono: 943 55 00 31 Precio menú: 81,20€ + IVA y Bebidas

CASA NICOLASA

SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú: Ensalada de Pato al vinagre de sidra Crepés rellenos de Rape a la compota de manzana Solomillo de buey asado a la broche Postres variados Vino y Café

www.sansebastiangastronomika.com

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Menú: Foie Frío de Oca con Caldo de Pollo Escabechado Patata en Salsa Verde con Crema de Bacalao Caldo de gazpacho con diferentes vegetales de Temporada

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Yogurt de almendra tierna con flores de Temporada y Aceite Aromatizado de Frambuesa Chipirones salteados, con puré de cebolla pochada y consome de tintas Arroz ahumado con tomate asado y jugo frío de albahaca Bacalao confitado con sopa de arbequinas y butifarra Salmonete asado con caldo de sus cabezas, crema de zanahorias y corteza de naranja Gallo de Bresse con jugo aromatizado de café y granada Caldo de melón con sorbete de melón y albahaca Cerezas con merengue italiano y otras guarniciones

Las alubias negras de Tolosa con berza, tocino, guindillas de Ibarra y morcilla de “carniceria Olano” (Especialidad) La kokotxa de bacalao a la plancha con pimiento de piquillo fresco asado (2006) El lomo de “oveja latxa” rojo con su guiso (2007) La manzana de Regil asada con yogurt casero (2005)

FRONTÓN

SUKATALDE Asociación de Cocineros de Gipuzkoa

El clamor del producto en su máxima expresión

Menú: Vegetales verdes con gambas de Denia Raviolis de setas con aceite de albahaca y tomate Crema ligera de alubias con albodiga de morcilla y crujiente de guindilla Carrilleras de atún rojo con tempura de verduras y salsa de cebollino Cabrito asado criado en casa Falso de yema con naranja y corte de clara Xaxu con helado y kéfir

Dirección: c/ San Francisco, 4 Población: Tolosa Teléfono: 943 652 941 Precio menú: 60€ + IVA+BEBIDA SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú: Una gilda con guindillas encurtidas de Ibarra y anchoa del Cantábrico en salazón Las verduras de invierno asadas con morcilla de arroz y miel de acacia (2008) Unos hongos confitados a baja temperatura (2009)

HERNIALDE Tradición con cultura contemporánea Dirección: Martin Jose Iraola, 10 Población: Tolosa Teléfono: 943 675 654 Precio menú: 55€ (IVA incluido y bebidas aparte)

IÑIGO LAVADO

KOKOTXA

MARTIN BERASATEGUI

Una visión sintética y esencialista de la creatividad con memoria vasca

Alta cocina contemporánea de sólida sensorialidad y sin estridencias

Dirección: Av. Iparralde, 43, Población: Irún Teléfono: 943 639 639 Precio menú: 55€ IVA incluido

Dirección: Campanario, 11 Población: Donostia – San Sebastián Teléfono: 943 42 19 04 Precio menú: 80€ IVA incluido

El sutil y perfeccionista universo del caserío contemporáneo con el refinamiento de uno de los mejores cocineros del mundo

SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú: Huevo, pan y jamón Gazpacho con carabinero Jardin de verduritas y setas de temporada Papada con migas Ventresca de atún con picada de pistachos, crema de hinojo y cilantro Carré de cordero con puré de boniato y brotes de germinados Leche con galletas Cacao y sus especias

Menú: Grisini de parmesano con queso fresco y albahaca Atún, tomate y migas Nigiri de salmón marinado y ligeramente ahumado Pulpo asado con velo de tocino Ibérico mango y ensalada de hierbas Tortilla liquida de txangurro y kiskillas Huevo a baja temperatura con txipirones y gnoccis de sus tintas Rodaballo asado con vegetales y vinagreta templada de cítricos Pichón de Bresse con ajos tiernos, canela y arena de frutos secos Chocolate blanco, cacao y café espresso Bizcocho de aceite de oliva con agar de albaricoques, chocolate picante y kilos

KAIA Uno de los “musts” de la parrilla marinera del más alto nivel Dirección: General Arnao, 4 Población: Getaria Teléfono: 943 14 05 00 Precio menú: 80€ + IVA Menú: Camarón salteado Cocochas de merluza en salsa Bogabante Rodaballo a la parrilla Postre

Este menú puede estar sujeto a alguna pequeña modificación según disponibilidad de mercado

Dirección: c/ Loidi Kalea, 4 Población: Lasarte Teléfono: 943 36 64 71 Precio menú: 165€ + IVA

un hueso de pasta fresca cubierta con setas al cebollino, pequeños toques de una crema trufada 2009 Esencia fría de albahaca y vaina con sorbete de lima granizado de enebro y toques de almendra cruda 2010 Chocolate y miel de acacia con café amargo irlandés

SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú: 2010 Salmón keia ligeramente ahumado con algas, polvo de frutos secos, café y vainilla 1995 Milhojas caramelizado de anguila ahumada, foie-gras, cebolleta y manzana verde 2010 Kokotxas de bacalao al txacoli con cebollino, salteado de espardeñas y su nube. 2010 Falso canelón de tocino ibérico con pulpo al vino blanco 2009 Perlitas de hinojo en crudo, en risotto y emulsionado 2009 Bombón de queso al aceite de Carabaña acompañado de endivias, jugo de cebolla roja y dados de ibérico 2007 Huevo de caserío con remolacha a la ensalada líquida de hierbas, carpaccio de cocido vasco y queso 2002 Ensalada tíbia de tuétanos de verdura con marisco, crema de lechuga de caserío y jugo yodado 2009 Salmonetes con cristales de escamas comestibles, rabo y jugo de chocolate blanco con algas 2009 Pichón de Araiz hecho en asador con

www.sansebastiangastronomika.com

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MIRAMÓN Refinadas elaboraciones de sabores tradicionales con impronta personal Dirección: Pº Mikeletequi, 53 Población: Donostia – San Sebastián Teléfono: 943 308 220 Precio menú: 105,73 € (IVA incluido) Menú: Juego de dos melones, foie-gras, oporto y jamón ibérico Taco de atún marinado, frutas exóticas y caviar con nube de aceite de atún y curry Ensalada de pulpo y crustáceos a la vinagreta de pimientos de Ezpeleta Huevo escalfado a baja temperatura con brandada, sopa de ajo y cilantro Ménage à trois de almejas, txangurro y pistacho Txipirones a la parrilla, caldo de tentáculos y brotes de ajo braseado Taco de bacalao confitado, agua de legumbres y algas Costilla de Wagyu con berenjenas asadas Salteado de cerezas y crema de almendra

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con helado de manzana y canela Taco de mango con sorbete de jengibre y cítricos Chocolate, fresas y leche

MUGARITZ La búsqueda de las sensaciones esenciales a través de una de las miradas creativas más audaces y sugestivas del planeta Dirección: c/ Aldura Aldea, 20 Caserío Población: Errenteria Teléfono: 943 522 455 Precio menú: 150€ + IVA SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú: Buscando un juego de analogías: sedimentos de trigo tostado, corales de buey de mar y esquejes de salicornia. Caña de alcaucil camus escaldada. Lecho de hojas carnosas y flor de alcachofa aliñada con grasa de jamón ibérico. Caracoles guisados con un concentrado de jamón Ibérico. Base de mucílago de lino y una pasta de hierbas aromáticas. Longueirones condimentados con un jugo de las alubias negras, perfumado con aceite de canela. Alubias dulces. El plato de salsifí fosilizado aliñado con huevas y acentos marinos. Gallo henchido de huevas vegetales y hiervas escabechadas. Pequeñas zanahorias salteadas. Hebras de raya doradas en una glasa tostada de mantequilla, brillo untuoso de cerdo

Veta de gelatina de carne de res asada 120 horas, cubierta de dientes de ajo fresco cocido. Solomillo de pato reposado entre complementos iodados, virutas y lascas de trufa de verano. Avellanas, helechos y vainillas: Polvorón de avellanas y raíz de polipodio con helado de nata y vainillas. Frutos rojos del jardín madurados al sol, embebidos en una decocción de hojas de naranjo. Nueces rotas, tostadas y saladas, crema helada de leche y gelatina de Armagnac.

NINEU

da de regaliz y sésamo blanco garrapiñado Crema helada de frambuesa con galleta molida de chocolate Pan de hogaza

ROXARIO Uno de los establecimientos con más personalidad, referente obligado en los grandes productos y platos del asador vasco Dirección: Nagusia, 96 Población: Donostia – San Sebastián Teléfono: 943 424 040 Precio menú: Menú Sidrería: 34€ y Menú Temporada: 59€ SUKATALDE Asociación de Cocineros de Gipuzkoa

Versión desenfadada, fresca y liviana de la alta creatividad culinaria Dirección: Av. De la Zurriola, 1 Población: Donostia – San Sebastián Teléfono: 943 00 31 62 Precio menú: 40€ + IVA Menú: Cogollo de Tudela impregnado en aceite de ajos crudos, con patatas y huevos rotos, tomates y aceitunas secas Puntaletes guisados con orejas de cerdo y espuma de ali-oli Lomo de merluza asado, acompañado de un jugo tostado de sus pieles y hebras de berenjena frita Costilla de cerdo guisada 40 horas, acompañada de arroz cremoso de achicoria y vainilla Bizcocho tibio de chocolate con crema hela-

Menú1: Menú Sidreria Tortilla de Bacalao “Roxario” Bacalao con pimientos Chuleta de viejo – ensalada de lechuga Queso Idiazabal – Dulce de manzana – Bizcocho Pan y Sidra El menú Sidrería incluye bebida, y se sirve a partir de dos comensales

Menú: 2: Menú Temporada Pimiento Cristal Pochas con pichón Chipirones encebollados Pollo con manzana Emplatado de frutas al horno

UREPEL

XARMA

La evolución erudita y ordenada de los clásicos del País Vasco

La perfecta unión de posibilismo, técnica, creatividad atemperada y culto al producto

Dirección: Pso. de Salamanca 3 Población: Donostia – San Sebastián Teléfono: 943 42 19 04 Precio menú: 60€ (bebidas e IVA no incluidos)

Dirección: Av. Tolosa, 123 Población: Donostia – San Sebastián Teléfono: 943 317 162 Precio menú: 65€ + IVA

SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú: Huevo de caserío a baja temperatura sobre un rulo de patata y hongos Papillote de langostinos Lubina plancha con vinagreta de tomate e ibéricos Cordero guisado asado y lacado con tartar de rúcula y pera Copita digestiva Terrina de membrillo de frutos rojos con helado de queso y frutas maceradas

UROLA Los sabores más tradicionales suavemente puestos al día sin pérdida de memoria Dirección: Fermín Calbetón, 20 Población: Donostia – San Sebastián Teléfono: 943 423 424 Precio menú: 39€ + IVA SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú: Ensalada verde de bacalao confitado Txipiron begihaundi en su tinta Rabo de buey guisada con verdura Brocheta de frutas frescas gratinadas con su fondeé de chocolate

Menú: APERITIVO Carpaccio de tomate y manzana con verduritas de Otoño y crema de jamón Gamba roja a la plancha con helado de vinagre de Txakoli y sopa de tomate Merluza asada con jugo yodado de mejillones, apio-nabo y pan de hogaza frito Solomillo Ibérico con tosta de hongos e Idiazabal y manzana Errezil a baja temperatura Helado de cuajada sobre cremoso de arroz con leche y esfera líquida de mozzarella de naranja y azahar con posos de café y fino caramelo de sésamo garrapiñado Biscuite de naranja y azahar con posos de café y fino caramelo de sésamo garrapiñado

ZUBEROA Culinaria fundamentada en la tradición, sabiamente evolucionada y con toques suntuosos Dirección: Pl. Beheko Zoro, 1 Población: Oiartzun Teléfono: 943 491 228 Precio menú: 125€ + IVA con bebidas incluidas SUKATALDE Asociación de Cocineros de Gipuzkoa

www.sansebastiangastronomika.com

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Menú: Vieira marinada, gelée de pomelo y espárragos Royal de erizo de mar y txangurro Cigala asada, gelée de jengibre y ravioli de vainilla Ostra “Gillardeau” plancha con su jugo Bogavante salteado, crema de coliflor e hinojo Huevo escalfado, puré trufado de higaditos y velouté de apio Lomo de salmonete sobre hojas de endibias al vapor y calabaza a la naranja Manita de cochinillo confitada y braseada con calabacín al curry Granadina de frutas de temporada y helado de hierbaluisa Pomelo, vainilla y chocolate

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HOTELS/TRAVEL Flights with Spanair (Official airlines of SanSebastián Gastronomika) With the Co. SPANAIR, those attending the event SAN SEBASTIAN GASTRONOMIKA, will be entitled to discounts of up to 30% on special tariffs (Premium Class)and normal tariffs (Traveller Class). For more information please get in contact with Equinoccio Viajes, by telephone, E-mail or Fax, where you will be offered fullinformation about this service. CONDITIONS OF APPLICATION: domestic flights Spanair to / from Bilbao, one way and / or return. VALIDITY: Valid for travel between 19 and 26 November 2010 RESERVATIONS: Reservations and purchase of discount tickets may only be made in the Official Agency: HOTEL OFICIAL SILKEN AMARA PLAZA 4**** A hotel with its own personality. Character. Tenderness too. Asour close friends’ home. Warmness without monotony. Andmore: its location –perfectly communicated with the centre–allows getting to any part of the city in a pleasant walk.Completely renovated.

EQUINOCCIO VIAJES: Tel: +34 943 216 580 / Fax: +34 943 473 341 E-mail: vequinoccio@unida.com. Web: www.sansebastiangastronomika.com

HOTEL

RATING

TWIN ROOM B&B

MARíA CRISTINA SILKEN AMARA PLAZA (Hotel OFICIAL)

5**** 4****

235€ 140€

ASTORIA 7 TRYP ORLY LONDRES

4**** 4**** 4**** (Vista Plaza)

SAN SEBASTIAN PALACIO DE AIETE EUROPA CODINA MONTE ULIA

4**** 4**** 3**** 3**** 1*

118€ 115€ 164,16€ 199,80€ 145€ 119€ 112€ 104€ 81€

(Vista Mar)

Precios por habitación y noche. Iva incluido AD = Alojamiento y Desayuno. SA = Solo Alojamiento.

SINGLE

DOUBLE SINGLE USE

B&B

… 124€

… …

190€ 115€

… 107€

… … 129,60€ 165,24€ 115€ 99€ 102€ 86€ 71€

90€ … 123,12€ … 107€ … 107€ 84€ 53€

… … 105,84€ … 92€ … 102€ 75€ 48€

118€ 112€ … 158,75€ … 95€ … … 62€

… … … 141,48€ … 85€ … … 57€

www.sansebastiangastronomika.com

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Organizers:

Collaborators:

Sponsors:

Public bodies

www.sansebastiangastronomika.com

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SAN SEBASTIAN GASTRONOMIKA XII GASTRONOMIA KONGRESUA 2010eko Azaroaren 21etik 24ra Kursaal Jauregia. Donostia Beste aurrerapauso bat XXI. mendeko kongresu gastronomikoaren kontzeptuan. San Sebastian Gastronomika 2010. Berrikuntzak. Ezustekoak. Nazioarteko programa ikaragarria, Espainia eta mundu mailako sukaldari onenen parte hartzearekin eta New Yorkeko ostalaritzaren guru nagusiekin, gure planetako ardo eta ostalaritzarekin, txapelketa zoragarriekin, dastatzeekin... Benetako elkarrekintza. Hainbat batzordetan zehar, biltzarkideek sukaldariak momentu horretan eszenatokian aurkezten ari diren produktu ala elaborazioak dastatzeko aukera izango dute. Formatu harrigarrian aurkezten den sukaldaritza munduko murgiltze eta sinergia.

OFF: Inoiz baino indar gehiagorekin datorren “Off”-a: Hiru kongresu bakar baten barnean: Sala eta Ardoaren Mundua, ostalaritza eta ardo dastatzearen nazioarteko guru nagusiekin; Planeta Parrilla, nazioarteko perfila duen programaketarekin eta zuzeneko dastatzeekin; eta Hotelen berrikuntzari buruzko Jardunaldiak: La Ruina Habitada by Fernando Gallardo. Azken honek, Kursaalean ospatzeaz gain,hiriko hainbat hoteletan tailer praktiko eta ludikoak antolatuko ditu. Baita jateko ohitura osasuntsu baina dibertigarriei buruzko nerabeei zuzenduriko mintegia, ikastetxe ezberdinen kolaborazioa izango duena. Eta, estreinaldi nagusi bezala, gastronomia eta turismoaren binomioa zeharo aztertuko dugu, zehazki horretarako antolatuta dagoen jardunaldi batean zehar.

San Sebastian Gastronomika, kongresu asko bakar baten barnean: New York New York! New York gonbidaturiko hiria izango da: Thomas Keller, Daniel Boulud, David Chang, David Bouley, Anthony Bourdain, Adam Perry Lang, Wylie Dufresne, Colman Andrews, Drew Nieporent… zuzenean. Eszenatokian, zehazki New York-i eskainitako jardunaldi batean.

Sala eta Ardoaren Mundua Iberiarraren eta ardoaren arteko sinergia(Carlos Tristancho y Álvaro Palacios); gaztak (Enric Canut); ogiaren hartzigarriak eta abar (Tríticum); zerbitzuaren diseinua El Bulli-n (Luis García y David Seijas); lurren dastatze bitxiak (Josep Roca); dastatze molekularrak (François Chartier); Espainiako ardoen azterketa kosmopolita munduan (Sarah Jane Ewans)…

ALTA: Sukaldaritza hiritar kosmopolita. Hau da “Alta” kongresuaren izenburu generikoa. Espainiako eta mundu osoko sukaldari onenen presentziaz gozatuko dugu. Haien artean, Adrià, Euskadiko ospetsuenak, Bottura...

Planeta Parrilla Nazioarteko zein nazio mailako parrillaren mundu berriari eskainiriko jardunaldia: Haragi gorrien aukeraketa, tratamendua eta manipulazioa (Imanol Jaca); itsasoko parrilla

(los Arregui); lehorreko heltzearen abangoardiak (Adam Perry Lang); heltze ezinezkoak (Neil Perry)... Hotelen berrikuntzari buruzko Jardunaldiak: La Ruina Habitada by Fernando Gallardo. Ergonomia hotelean; sukaldea hotelean, talde dinamika, hotelen industriako berrikuntzak, iraunkortasun sentsoriala; ongizatearen parametroa; ostalaritzan aplikaturiko “coaching”a; web 2.0-ren etorkizuna... Espainiako Turismo Gastronomikoaren Erronka eta Aukerei buruzko I. Jardunaldia Maila goreneko mahai-inguruen antolaketa , gaien artean, “Gourmet turista deseraikitzen” edo “ Turismo gastronomikoaren ikurra den toki baten arrakastarako gakoak” izango ditugu, hau guztia aurretiko ondorioak aurkeztuko dituen amaiera batekin. Nerabe gastronomika. Era zorabiagarrian, hainbat sukaldari ospetsuk sukaldaritza ludikoa Ikasleei erakutsiko diete: Gosariak “kaña”-rekin (Quique Dacosta); Sukaldaritza goxoa eta osasuntsua baina harrigarria (Dani García); plater energetikoak eta liluragarriak (Eneko Atxa) POPULAR: Igande goiz hobezina lortuko duen programazio Popularra. Euskadiko sei sukaldarik etxeko sukaldaritza hobetzeko trikimailuak emango dituzte, La Bretxa-n harrera ikusgarria

burutuko da New York-i ongietorria emateko – autoritateen parte hartzea, danborrada eta ezustekoak- , guztientzako Parrilla Tunela antolatuko da Espainiako Jatorri Deitura duten haragi guztiekin... Solasaldiak eta tailerrak: Pribatuak, esklusiboak, pertsonalak. New Yorkeko sukaldariekin eta Euskadiko izarrekin. Eta txapelketak: Berritasuna: Espainiako Sommelier Oneneko Txapelketa Ofiziala 2010. Berritasuna: Lehen Gin Tonik Nazioarteko Txapelketa Ofiziala “Jordi Estadella”. Berritasuna: Lehen Parrilla Txapelketa Nazionala, La Bretxa-n. MARKET: Zeharo profesionala den azoka, etorkizuneko produktu eta teknologia onenekin, biltzarkideentzako VIP aretoarekin, etengabeko elkarrekintzak, aurkezpen esklusiboak eta maila goreneko networking- en aukera. Erakusketa aktiboko 5000 metro karratu, 130 erakusmahai, mundu osoko 10000 bisitari baino gehiago... Eta askoz gehiago Beste aurrerapauso bat emateko momentua da!

www.sansebastiangastronomika.com

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12TH INTERNATIONAL GASTRONOMY CONVENTION SAN SEBASTIAN GASTRONOMIKA 21st-24th November 2010 Kursaal Palace. San Sebastián Another step forward in the new concept of the gastronomical convention of the 21st century. San Sebastian Gastronomika 2010. Innovations. Surprises. A highly charged international programme, with the best chefs in Spain and from around the world. An entire day will be devoted to a wide culinary panorama looking over the varied cuisines of the Big Apple, with great gurus from the restaurant trade, the world of wine and the hotel industry from all over the globe, with exciting competitions and contests, with tastings, with… Real interactivity. In many of the presentations, the attendees will be able to try the products or creations at the same time as the chefs are explaining them on the stage. Culinary immersion and synergy in a surprising format. San Sebastian Gastronomika, one convention that is also many conventions: New York New York! New York will be the guest city: Thomas Keller, Daniel Boulud, David Chang, David Bouley, Anthony Bourdain, Adam Perry Lang, Wylie Dufresne, Colman Andrews, Drew Nieporent… Live. On stage in a conference dedicated exclusively to The Big Apple…

ALTA: Urban cosmopolitan cuisine. This is the overall title of the convention, Alta. We will have some of the best chefs in Spain and from around the world. Among them, Adrià, all of the “great Basques”, Bottura… OFF: An Off more powerful than ever. Three conventions in one: Firstly, the World of Wine and Dining, with great international gurus from the restaurant trade and sommellery. Secondly, Planet Grill, with a programme boasting a high international profile and live tastings. And finally, the Conferences on Innovation in the Hotel Industry given by La Ruina Habitada by Fernando Gallardo. For the first time, these will be hosted, not only in the Kursaal, but also, in different hotels throughout the city, offering practical and extremely enjoyable workshops. In addition, a seminar will be held, aimed at teenagers, about how to eat healthily and in a fun way, in collaboration with various schools. And, as the great première, the couple of tourism and gastronomy will be analysed in great style in a specific conference. A World of Wine and Dining Synergies between “Iberico” meats and wine (Carlos Tristancho and Álvaro Palacios); cheeses (Enric Canut); bread fermentations and something more (Tríticum); design of service at El Bulli (Luis García and David Seijas); outlandish tasting of soils (Josep Roca); molecular tastings (François Chartier),

cosmopolitan analysis of Spanish wines in the world (Sarah Jane Ewans)… Planet Grill An entire day dedicated to the emerging world of National and International grilling: selection, treatment and handling of red meats (Imanol Jaca); seafood grilling (the Arreguis); the avant-garde of dry aging (Adam Perry Lang); impossible agings (Neil Perry)… Innovation in the Hotel Industry Conferences of La Ruina Habitada by Fernando Gallardo Ergonomics in hotels; the hotel kitchen; group work; innovations in the hotel industry; sensory sustainability; the parameter of well-being; coaching applied to the hotel industry; the future of the web 2.0… 1st Conference about the Challenges and Opportunities of Gastronomical Tourism in Spain A programme line-up of round tables of the highest level with topics such as “Deconstructing the gourmet tourist” and “Keys to success for a tourist destination”, rounding of everything with a closing, which will reveal the preliminary conclusions. Gastronomika teenagers Great chefs bringing enjoyable and healthy cooking closer to schoolchildren in a dizzying mix: Breakfasts that rock (Quique Dacosta); sweet and healthy, but fantastic, cooking (Dani García); wild and energetic dishes (Eneko Atxa)

POPULAR: An unbeatable programme line-up for Popular for Sunday morning. Six Basque chefs will explain how to improve home cooking, giving a spectacular welcome to the group travelling from New York, with distinguished personalities present, drumming parades and surprise and… in La Bretxa, Tunnel of Grilling for all the meats of Protected Designation of Origin (PDO) in Spain. Gatherings and workshops: Private, exclusive, personal. With chefs from New York and the stars from the Basque country. And the competitions: New this year: “Best Sommelier in Spain” Official Contest 2010. New this year: 1st International Official Contest of Gin and Tonic “Jordi Estadella”. New this year: 1st National Grilling Competition, in La Bretxa. MARKET: The fair will be completely professional in nature. The best products and future technologies will be employed; a VIP room will be available for the use of the attendees, there will be many opportunities to interact with professionals, presentations will be exclusive, and there will be the chance to network with people of a high standing. And much more. It’s the time to take… another step forward!

www.sansebastiangastronomika.com

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www.sansebastiangastronomika.com COMERCIALIZACIÓN Y FERIA CM Gipuzkoa Portuetxe, 2 20018 Donostia – San Sebastián Tel: +34 943 410 850 Fax: +34 943 410 851 E mail: comercial@sansebastiangastronomika.com

PRENSA grup gsr-produccions de gastronomia Att. Isabel Conde C/Tuset 27, 7º 1ª 08006 Barcelona Mail: prensa@grupgsr.com Tel.: 93 241 27 55 / 650 967 748

grup gsr-produccions de gastronomia Att. Sandra Elboj sandra@grupgsr.com tlf 93 241 27 55 / 638 528 797

INSCRIPCIONES AL CONGRESO Y RESERVAS Equinoccio Viajes (Grupo Unida) Larramendi, 23 20006 San Sebastián Tel.: 0034 943 216580 Fax: 0034 943 473341 E-mail: vequinoccio@unida.com Web.: www.equinoccioviajes.com

CONCEPTUALIZACIÓN Y DIRECCIÓN TÉCNICA grup gsr-producciones de gastronomia C/Tuset 27, 7º 1ª 08006 Barcelona Tel.:+34 93 241 27 55 Fax: +34 934 140 594 E mail: grup@grupgsr.com www.grupgsr.com www.7canibales.com

Edita: San Sebastian Gastronomika – El Diario Vasco Textos y edición: Xavier Agulló y grup gsr – produccions de gastronomia Diseños y maquetación: Bloc D Impresión: Orvy

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