Programa #ssg14 en inglés

SAN SEBASTIAN, FROM 5 TO 8 OCTOBER 2014

KURSAAL PALACE

www.sansebastiangastronomika.com

congreso internacional de gastronomía

international gastronomy conference

congresso internazionale di gastronomia

gastronomiari buruzko nazioarteko biltzarra

Alta Off Popular Market

ItalyNorte vs Sur

MARKETING AND FAIRCM GipuzkoaPortuetxe, 220018 Donostia - San SebastiánTel: +34 943 410 850Fax: +34 943 410 [email protected]

Grup GsrAnna [email protected]: 932 412 755 / 608 193 861

CONCEPTUALISATION AND TECHNICAL DIRECTIONGrup GsrTuset 27, 7º 1ª08006 BarcelonaTel.: +34 932 412 755Fax: +34 934 140 [email protected]

PRESSLuis Tusell: [email protected].: 932 412 755 / 659 609 599

CONGRESS REGISTRATIONS AND BOOKINGSEquinoccio Viajes (Grupo Unida)Prim, 2920006 San Sebastiá[email protected]

Publisher: San Sebastian Gastronomika-Euskadi Basque Country - El Diario VascoText and editing: Grup Gsr and Xavier Agulló Design and layout: ec.lluchPrinting: Legazpi Inprimategia - Gráficas Legazpi (Zumárraga –Gipuzkoa)

This programme may be subject to changes.Updated information at sansebastiangastronomika.com

ItalyNorte 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 Gastronomika-Euskadi 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-EuskadiBasque Country 2014..

IndexIRegIstRAtIOns

technIcAl cOMMIttees

A tRIbute tO PedRO ARReguI

PAu AlbORnà AwARd

gueRIdón de ORO AwARd

AltaMonday 6Tuesday 7Wednesday 8Tastings

OffWine sessionsII wine & winTastingsThe grill

Popular Market

Gastronomika for AdolescentsMakroCooking with…Private kitchens

OffIcIAl RestAuRAnts

hOtel

5

6

7

8

8

14 15 16 17 18

20 22

18 19 19 19

9 10 11 12 13

24

30

www.sansebastiangastronomika.com 5

AltA cOngRess

€ 375Off cOngRess Private kitchen (per Private kitchen)

€ 50Cooking with (per Cooking with)

€ 80V National Grilling Competition

€ 25Wine Sessions

€ 802nd Wine & Win Contest (contest per pair)

*€ 75

• * € 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

Premium registration(Limited places)

PREMIUM registration

€ 300Closing date:

31 August 2014This includes:

Guaranteed seating in zone A of the Audi-torium (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

Registration

6 www.sansebastiangastronomika.com

the technical committeesAn 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

Off

Andoni luis Aduriz Mugaritz (Errenteria)

Pedro subijanaAkelarre(San Sebastián)

Roser torrasDirectoraGrup Gsr

Juan Mari ArzakArzak (San Sebastián)

hilario ArbelaitzZuberoa (Oiartzun)

Josep RocaEl Celler de Can Roca (Girona)

Roser torrasDirectoraGrup Gsr

ferran centelles AIwsSumiller de elBulli 2000-2011

Karlos ArguiñanoKarlos Arguiñano (Zarautz)

Martín berasategui Martín Berasategui (Lasarte)


san sebastian gastronomika-euskadi basque country´14 pays tribute to Pedro Arregui

Pedro 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.


2nd PauAlborná i torrás gastronomicJournalism Award

VI gueridón de OroInternational Award

didier fertilati

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.

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.

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

Alta

FROM 5 TO 8 OCTOBER 2014


Alta Monday 6th OCTOBER 2014

Andoni luis Aduriz Mugaritz (Errenteria)

Meta-gastronomic experiences

Jesús sánchezRest. El cenador de Amós (Villaverde de Pontones)

Cantabrian fantasies

carme RuscalledaSant Pau (Sant Pol de Mar)

Cooking with a universal reach

gennaro esposito La Torre del Saracino (Vico Equense, Italy)

Tyreehnian colours

Mauro uliassiUliassi(Senigallia, Italy)

The surprising and hyper-technical sea

Pino cuttaiaLa Madia (Licata, Italy)

Sicilian puns

Andrea tumbarelloDon Giovanni (Madrid)

Italyn grandiloquence

eneko Atxa Azurmendi (Larrabetzu)

“Geo-emotions”

carlo craccoCracco (Milan, Italy)Expressive minimalism

Patricia schmidt & christian escribàPastelería Escribà (Barcelona)

Patisserie as a show and flights of fancy

dani garcíaDani García (Marbella)

Cosmopolitan...and Andalusian creative contrasts

Massimo botturaOsteria Francescana (Bolonia, Italy)

Avant-garde environment

Juan Mari y elena Arzak Arzak(San Sebastián)

Taste and touch games

Max y stefano colomboXemei (Barcelona)

Flavours of Venice


Alta tuesday 7th

OCTOBER 2014

Josean AlijaNerua (Bilbao)

Culinary animism

Arcangelo dandiniL’Arcangelo (Rome, Italy)

The secrets ofthe trattoria

Marc gasconsEls Tinars (Llagostera)

Sea and mountain

nandu JubanyCan Jubany (Calldetenes)

Sea and mountain

Joan RocaEl Celler de Can Roca (Girona)“Glocal” fiction

cinque RaimondoPizzeria a Metro (Vico Equense, Italy)

The myth of the pizza metre

Pedro subijanaAkelarre (San Sebastián)

Fun and games

Aitor ArreguiElkano (Guetaria)

Haute grilling

Ángel leónAponiente (Puerto de Santa María)

“High tech” seafaring sentiments

davide scabinCombal Zero (Torino, Italy)

High-tech sauces…

enzo PiccirilloPizzería La Masardona (Napoles)

The guru of the fried pizza

salvatore tassaLe Colline Ciociare (Acuto, Italy)

Manipulated landscapes

norbert niederkoflerHotel Rosa Alpina (San Cassiano in Badia, Italy)

Alpine haute cuisine

Marcos MoranCasa Gerardo (Prendes)

MagicalAsturian roots

nino di costanzoTerme Manzi Hotel & Spa (Ischia, Italy)

Purity and refinement

enzo cocciaPizzería La Notizia (Napoles)

Creative Pizzas

Ricard camarenaRicard Camarena (Valencia)

High-tech sauces…

Quique dacostaQuique Dacosta (Denia)

At the cutting edge


Alta wednesday 8th OCTOBER 2014

Massimiliano AlajmoLe Calandre(Padova, Italy)

Exquisiteness and progress

Jordi RocaEl Celler de Can Roca (Girona)

Unveiling the best ice-creams of the world

Matías PerdomoAl Pont de Ferr (Milan, Italy)

From Utopian embers to delirious heterodoxy

francis PaniegoEl portal de Echaurren (Ezcaray)

Culinary animism

Virgilio Martínez Central (Lima, Peru)

Pre-Columbian Creationism

Viviana VareseAlice (Milan, Italy)

Cooking with flair

hilario ArbelaitzZuberoa (Oiartzun)

Evolutionary Neoclassicism

Alberto ManasseiGelateria dei Gracchi (Roma, Italia)

Los mejoreshelados del mundo

niko RomitoReale (Castel di Sangro, Italy)

Hyper-real cuisine

Paco PérezMiramar (Llançà)

Destructuringtaste memory

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

Andrea bertonBerton (Milan, Italy)

High-tech sauces…

Martín berasategui Martín Berasategui (Lasarte)

Imagining perfection

lorenzo cogoEl Coq (Marano Vicentino, Italy)

From Utopian embers to delirious heterodoxy

Ramón freixaRamón Freixa (Madrid)

Multidimensional harmonies

Pepe sollaCasa Solla (Poio)

Galicia with foresight and emotion


A greatthree – dayfeast.tastingsfrom yourseat

O ne of the great contributions by San Sebastian Gastronomika-Euskadi 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.


OffWine sessions, tastings, contests, prívate kitchens…

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


wine sessions

OffMonday 6 th

OCTOBER 2014

A whole day is devoted to the world of wine, with international speakers who will showcase the conceptual avant-

garde 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.

chamber Room and Room 10

Josep RocaEl Celler de Can Roca (Girona)

The tasting of emotions

Jane huntMaster of Wine andcCreator of the Blic tasting.

luca MaroniWine critic and creator of a new methodology for tasting.

Juancho AsenjoWine advisorand journalist

walter spellerThe most authentic Italyn wine-making


following 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: € 2.0002nd Prize: Hamper of products3rd Prize: Hamper of products

Registration: € 75 per pair(with free admission to the Wine Sessions)

I I C o n t e s t

Wine &WinRoom 10

OffMonday 6 thOCTOBER 2014


gastronomikatasting 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...

TASTINGThe 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-TASTINGContest 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.

TASTINGFoie gras and beyond…RougiéThis 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.

TASTINGChallenge: 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.

TASTINGRibera de Duero Designated-OriginWine DayThe Ribera de Duero Designation of Origin is to present its wines along with a range of gastronomic creations by young chefs.

Places are limited.

TASTINGNespresso and the Riedel glassA 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.

TASTINGThree takes on preparing red tuna: Italy, Japan and SpainGrup 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.


gastronomikafor Adolescents

A session exclusively for teenagers, as an extra-curriculum 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.

V nationalgrillcompetition

the 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.

Room 10

Offwednesday 8 thOCTOBER 2014


PrivateKitchens

“Pick your sous-chef” with Makro

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.

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

Registration: www.sansebastiangastronomika.com

four 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 sous-chefs 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.

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.

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

Registration: www.sansebastiangastronomika.com

chamber RoomModerator: Andoni Agirregomezkorta

Offtuesday 7 th

OCTOBER 2014


PopularSunday morning will be a journey to discover the sensations of Italy thanks to the

programme of free talks open to everyone


gastronomika popular

street food ssg ’14

A programme based on free talks open to everyone.

Italians in Spain:

Andrea tumbarello Don Giovanni (Madrid)Genuine and traditional pastasMax y stefano colomboXemei (Barcelona)Venetian pasta recipesThe world of pizza:enzo coccia Pizzeria La Notizia (Nápoles, Italy)“Signature” pizzascinque RaimondoPizza a metros (Vico Equense, Italy)The myth of the pizza metreenzo PiccirilloPizzeria La Masardona (Napoles, Italy)The guru of the fried pizza

Real pizzas atthe 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”.

Popularsunday 5 th

OCTOBER 2014

Andrea tumbarelloDon Giovanni (Madrid)

enzo cocciaPizzería La Notizia (Napoles)

Max y stefano colomboXemei (Barcelona)

enzo PiccirilloPizzería La Masardona (Napoles)

cinque RaimondoPizzeria a Metro (Vico Equense, Italy)


MarketThe 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.


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


Officialrestaurants san sebastian gastronomika 2014

AKELARREOne 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, 56City: Donostia - San SebastiánPhone number: 943 311 209Menu price: €155www.akelarre.net

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.”

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

Address: Jacques Cousteau square, 1City: Donostia - San SebastiánPhone Numer: 943 431 842Menu Price: €55 + VATwww.bokadogrupo.com

Menu

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

Refined creations with traditional flavoursand a personal touch.

Address: Mikeletegui, 53City: Donostia -San SebastianPhone number: 943 308 220Menu Price: €60 + VATwww.arbelaitz.com

Menu

Appetizers

Fennel, Ossobuco, Trout and Herring Roe

Cold Locally-Sourced Tomato Soup, Creamed IIdiazabal Cheese

(A Pagoa Artisan Beer on the house)

Platter of Two Melons, Foie Gras, Port and Ibérico Ham

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

KARLOS ARGUIÑANO

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

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

Menu

Cooked using the best freshlyavailable local produce

2 starters

A fish dish

A meat dish

A dessert


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 65Menu price: €175 + VATwww.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.”

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

Address: c/ Herrerieta Kalea, 2 City: GetariaPhone numer: 943 140 024 Menu Price: €75 + VATwww.restauranteelkano.com

MenuStarters 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: LasartePhone number: 943 366 471Menu price: €195 + VATmartinberasategui.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

you with small mouthfuls. Seductive, light and above all tasty, they will whet your appetite

and be the introduction to amagnificent meal”.

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

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

2014 Grill Roasted Pigeon with Truffled Liquefied Tubers, Cucumber Pickled in White

Vinegar and Curry with its Black Wrinkled Olive Juices

The desserts to finish...

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


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 455Menu Price: €175 + VATwww.mugaritz.com

Menu

1 Dozen Smeared Radishes

Sponge of Candy-floss with Onionsand Pine Nuts

Cromesqui Royale of Tendons and Legumes

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

Thinly Sliced Summer Truffle. Fresh Garlic and Parsley Dressing.

Roasted Crusty Bread

Vegetable Tiles. A Handful of Teff Seedsand 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

Steak Marinated in Blue Cheese… Sweet and Spicy Contrasts

Frozen Apple Chippings and Aged Cheese

Lemon Succade with our Traditional Herbs

Cloves and Nails and the Fragrance of an Orange

Chocolate and Caramel Cronut

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, 193City: Donostia - San Sebastián Phone number: 943 272 707Menu price: €100 + VATwww.miradordeulia.es

MenuSmoked 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

ZUBEROATradition-based cuisine, wisely evolved with sumptuous touches.

Address: Pl. Beheko Zoro, 1 City: OiartzunPhone number: 943 491 228Menu price: €125 + VATwww.zuberoa.com

MenuShellfish 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” StyleGelatinous Stock

Hake with a Hint of Lemon andHerb Civet Sauce

Roast Pigeon with Paté and Turnip Raviolis

Tokaji Jelly, Grapefruit and Mint Ice-cream.

Fondant Chocolate Cake with CoffeeIce-cream and Mousse


hotelOFFICIAL HOTEL SILKEN AMARA PLAZA 4****

A hotel with its own style, character.But also welcoming.

Like being in the home of some goodfriends. Warmth without monotony.

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

It has been totally renovated.

REGISTRATION AND BOOKINGEquinoccio Viajes(Grupo Unida)Prim, 29 - 20006 San SebastiánTel.: 0034 943 216 580Fax: 0034 943 473 341E-mail: [email protected].: www.equinoccioviajes.com

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


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 )

€ 154

€ 295

€ 140

€ 130

€ 264

€ 203

€ 101

€ 148

€ 116

€ 135 € 118

€ 120 € 128

€ 95 ---- ----

€ 115

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€ 136 € 128

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€ 135

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€ 250

€ 191

€ 90

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€ 119----

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€ 115

€ 115

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----€ 77

€ 240

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---- € 77

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€ 84

€ 105 ---- ----

€ 95

€ 110

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

SINGLE

SINGLE

SINGLE

SINGLE

SINGLE

SINGLE

SINGLE

SINGLE

SINGLE

SINGLE

DOUBLE SINGLE USE

DOUBLE SINGLE USE

DOUBLE SINGLE USE

DOUBLE SINGLE USE

DOUBLE SINGLE USE

DOUBLE SINGLE USE

DOUBLE SINGLE USE

DOUBLE SINGLE USE

DOUBLE SINGLE USE

DOUBLE SINGLE USE

DOUBLE

DOUBLE

DOUBLE

DOUBLE

DOUBLE

DOUBLE

DOUBLE

DOUBLE

DOUBLE

DOBLE

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

BB

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

RO

Organisers

Public bodies

Sponsors

Collaborators

Official supplier

ES

Documents

Programa #ssg14 en inglés